12-course meal in a can
- DeppityDawg Aug 9, 2013 12:39 PM
Maybe this should be posted on the Food (Multi-)Media board…
Designer Chris Godfrey has created the "All in One" 12-course banquet in a can:
A selection of local cheeses with sourdough bread
Pickled Kobe beef with charred strawberry
Ricotta ravioli with a soft egg yolk
Shiitake mushroom topped with filled peppers
Halibut poached in truffle butter in a coconut crepe
Risotto foraged ramps, prosciutto and fresh parmesan
French onion soup with fresh thyme and gruyere cheese
Roast pork belly and celeriac root puree
Palate cleanser, pear ginger juice
Rib eye steak with grilled mustard greens
Crack pie with milk ice cream on a vanilla tuile
French canele with a malt barley and hazelnut latte
Not yet available for sale…
The layering thing is kind of strange. I'd make individual olive-sized portions, so you can avoid getting a mouthful that includes both steak and pie.
I sent this link to my friend, who is one of those "my foods may not touch each other on the plate" types. She texted back that she had to take Benedryl and half an Ativan for the hives and panic attack this triggered. Lololol, um, well, I think she was kidding.
Godfrey names Heston Blumenthal as his main culinary inspiration. I'm not sure I can see it.
It would be interesting to know more about the preparations: if they actually contain what is indicated, if the artist really made something edible or is it full of glue and other art supplies, etc.
Anyone taking odds that after two days in the can the top layer will taste exactly like the bottom layer? I mean, he didn't even make an effort to put in any flavor barriers to preserve the taste of each layer! This guy would make a great toilet paper designer. Food? Not so much.
It's obviously meant to be more of an experiment, as opposed to something that's meant to be mass produced.
But more than anything else, I am extremely curious about the texture.
I'm thinking that it would be like eating a hunk of delicious gelatin, but I'd like to know for sure.