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--- open_sauces:arrival_and_descent [2020-06-04 23:30] – old revision restored (2013-12-12 10:10) 114.119.160.32
+++ open_sauces:arrival_and_descent [2020-06-05 08:18] (current) – old revision restored (2013-12-12 13:16) nik
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 ==== Smoked potato skins ====
+//The first amuse-bouche at Smoke & Vapour playfully questions the boundaries between food and waste, celebrating the culture of cooking with leftovers. In this course, organic potato peel is fried and smoked as an alternative to crisps.//
 <html><a href="http://www.flickr.com/photos/foam/11192934556/" title="131122-191741 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5482/11192934556_69bbe8a45e_n.jpg" width="320" height="213" alt="131122-191741"></a></html>
-The first amuse-bouche at Smoke & Vapour playfully questions the edge between food and waste, celebrating the culture of cooking with leftovers. In this course, organic potato peel is fried and smoked to become an alternative to crisps.
   * 2 white potatoes
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 ==== Smoked quail eggs with herbal mayonnaise ====
+//Pairing smoke and egg yolk produces an intense //umami// experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.//
 <html><a href="http://www.flickr.com/photos/foam/11193107153/" title="131122-184558 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5481/11193107153_81c7cd35db_n.jpg" width="320" height="320" alt="131122-184558"></a></html><html><a href="http://www.flickr.com/photos/foam/11193003325/" title="131116-184800 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7301/11193003325_b175d4cc48_n.jpg" width="320" height="227" alt="131116-184800"></a></html>
-Pairing smoke and egg-yolk produces an intense umami experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.
   * 18 quail eggs
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 ==== Peppers in granular dust ====
+//This recipe was composed through a series of incremental tryouts and accidental discoveries. The pairing of peppers and popping sugar is most surprising, while apple wood and sun-dried tomatoes combine to make an almost meaty depth and 'savouriness'.//
 <html><a href="http://www.flickr.com/photos/foam/10981726703/" title="L1007751 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7364/10981726703_bf48e16d32_n.jpg" width="320" height="208" alt="L1007751"></a></html><html><a href="http://www.flickr.com/photos/foam/11192999883/" title="131122-192543 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2807/11192999883_788f451f2b_n.jpg" width="320" height="213" alt="131122-192543"></a></html>
-This recipe was composed through a series of incremental try-outs and accidental discoveries. The pairing of peppers and popping sugar was most surprising of all, while apple wood and sun dried tomatoes combine to create an almost meaty depth and 'savouriness'.
 //Dukkah dust//
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 ==== Nutty crackers and steamed orange syrup ====
-To welcome the guests we wanted to create an atmosphere of warmth and comfort, that baking (cakes) can bring about. A nut bread recipe from a Women's Weekly brought back memories of Sunday afternoons in late autumn and we trusted it would pass some of those memories to our guests. It is served with a carrot-orange syrup, a traditional flavour pairing that needs no molecular analysis to be confirmed...
+//To welcome guests we wanted to create an atmosphere of warmth and comfort, which baking (cakes especially) can bring about. A nut bread recipe from an old Women's Weekly magazine brought back memories of Sunday afternoons in late autumn, and we trusted it would convey some of these memories to our guests. It is served with a carrot-orange syrup, a traditional flavour pairing that needs no molecular analysis to be confirmed…//
 //Steamed carrot and orange syrup//
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 ==== Sparkling water with smoked ice cubes ====
-Smoked ice surprises most palates. It doesn't smell smoked, but as it melts it releases the subtle smoky aroma that is only recognised as it reaches the back of the tongue.
+//We liked the taste of smoked water, so the 'logical' next step was to try to freeze it. The ice doesn't smell smoked, but as it melts it releases the subtle smoky aroma which is only recognised as it reaches the back of the tongue.//
   * 1 litre sparkling water (or use a soda maker to carbonate plain water)
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 ==== Smoky mate ====
-A south American infusion to awaken bodies and minds, accentuated with smoke and agave syrup originating on the same continent.
+//The taste of mate is slightly smoky, as the leaves of yerba mate are smoke-dried. As it is a potent stimulant (for some it works better than coffee), we served mate as an aperitif accentuated with smoked wood and agave syrup originating from the same continent.//
   * 1/2 litre boiling water