Gushers...full of booze!

Delicious and interesting-- Contemporary Cuisine continues to fascinate me on a daily basis. A lot has to do with what we're making (or how we're making it) and some with Chef's almost encyclopedia-esque knowledge of product he's passing along to us.

Case and point-- Micro Greens. Apparently there's an amazing place to get Micro Greens (and herbs) in Sandusky, Ohio. We're talking 15 minutes or so away from Cedar Point. I forsee a stop sometime during the Toledo to Pittsburgh commute.

So why Micro Greens? Well, they're pretty to look at and the flavor is concentrated. I'd say that's a pair of wins for what you're looking for with your food. I hear they're pricey though...

Anyway-- the food. This is the last of the food we will be rocking using the sous-vide technique. So why not finish with pork...the other white meat (which I honestly prefer a bit pink in the center anymore. Pink pork is A-OK people...trust me).

The Spiced Pork Shoulder was like eating a giant hunk of perfectly cooked rib meat. I mean this dish makes ribs obsolete. They're always frustrating. "Mmm...meat...and bone." Repeat, repeat, repeat. When you're done eating, half of what you ordered is still on the plate-- inedible bone matter.

And yet I still love ribs. OmNomnomnom...

Fava Succotash (Succotash being a fancy word for 'creamed <> really) was alright, but nothing amazing. The Yam Mousseline was amazing. Pickled Apples might sound weird at first, but I would love to attempt an applesauce or even pie from this product. You'd have to cut its acidity with sugar, sure, but it would be an interesting play on this side.

Now Pork Tenderloin...I love it. Screw ham around the holidays, give me the pork. This only had butter, salt and pepper and it was *far, far and away* the best I've ever had. Obviously the sous-vide method of cooking is why-- the pork was PERFECTLY cooked, juicy...SO GOOD!

And the Honey-Thyme Gastrique...yowza. The sweet tang is great with the pork, of course, and I'm sure it would taste good on just about anything. A giant tub of filled with it would probably be hard to not want to bathe in... ...is it weird I just said that?

Not much to talk about with the Cauliflower Silk (*cough* Puree *cough*) or Tourned Carrots. Tourne describes the cut of the carrot --a five-sided football shape-- and it's really, really, really a pain in the ass to do right. Carrots don't help either...they're so irregular they make even the simplest cuts difficult.

Polenta is so hit and miss for me. I really think it is just flavorless filler-- it really never impresses me when it stands alone. But then you melt cheese all over it...

You win, cheese. You always win.

LIQUID PORT SPHERES! I saved the best for last, of course. They're made the same way as the Wasabi Caviar I've raved about in the past couple of posts, only the flavored solution is added to the Calcium Chloride "bath" with a half teaspoon instead of a eye dropper.

The difference that comes with the size is that the liquid is encapsulated inside of the skin that forms when the two liquids come into contact. This means you can either eat them and have them burst open in your mouth (flavor a'hoy!), or you can break them on the plate and rub your food around in it pre-munching time.

Again...pretty much Port-flavored Gushers. Man, food is fun!

OK, that's enough for now. Enjoy your weekends!