"I rub cereal, let's do it as soup course! Butternuts squash soup >> title:Butternuts squash cereal ...... Shitty, Silly Sissy.... So weak, so much shame!! Let me think over... cereal, cherrios, honey nuts cluster, rice krispies, frosted flake, corn flakes.... !?? corn flake..... corn fake..... cornf(l)ake!!!! E... e... e.... excellente, She jay!!
Flavor: Flavor of my favorite season / Autumny, earthy & warm
Concept: Transform soup into cereal from / Shaved ice concept / Mucho crispies
Title: After several word snuggling, I came up this title.
Visual: the bowl of cereal(color of autumn yellow/orange/brown) with the pourer(milkish veloute)
People like playing with words, especially in Japan. They like omit/combine/twist up words to create new vocabulary & phrases. I myself love making up new words, as you see on this blog: GastRomancing saga, Develovision, Mergination & inspiration, CJWDT Gastronomad tour, Euphoriania grand tour, e.t.c..... I also like line up several words by the rhymes: kinky monkey donkey, pinky pansy pony, flippin' freakin' flappin'.... When I choose words to use, I wanna be playful, sarcastic & humorous. As an artist / creator, I always keep filing any kinds of words, phrases, titles, tagline, slogans & captions I like. It always help me coming up new dish titles.
As I mentoined previously (http://restaurantpsi.blogspot.com.au/2010/11/my-inspiration-origins.html), I like creating my new dishes inspired by dish title, previous Ultra violet is this case. Some chefs does care about what's menu saying, the other don't. Sushi tacos, ramen burger, olive soil, parmesan air, m.s.g.(mango.scallion.garlic.), KFC(krispy fried cauliflower) you can find those. Trick, tickle tackle with the diners towards the image channeling with words, it's fun. It's not as complicated as coming up twisted plot for mystery movie, but I try to capture the vibe of it when I think my dish title. As my name is, the dish titles should have the story to tell....
Speak of this dish concept, it was born>> 1.I rub cereal. Not the champion of breakfast, but quick, tasty, crispy, filling & no cooking required at half-sleepin morning! 2. I rub everything crispy from tempura shrimp tails to puff rice, chicken skin, potato chips to chicken gristle towards my hair! CJ's cooking proverb rule1. MORE CRISPY, MORE DERRICIOUS!! 3. I like "shaved ice concept" which is basically every bites, different flavor/textures, so as cereal.
As you can imagine, I can make lots of different variation with this concept like 1. simply changing vegetable, sunchoke, parsnip, asparagus, endless options 2. tweak out classic soup such as clam chowder, bouillabaisse, gumbo, minestrone, tom yum goong, gazpacho.... shot glass of trio!??? 3. make it pastry version. I can make it large or served as small pre-dessert. Maybe I can transform classic cake into cereal, mmm.... So I think this dish could be one of my signature dish just like Tripple egg concept. Anyway I have only 2 pictures from my development period attached above, must make new version soon! Viva, Cornf(l)ake!!!
*The following dish description is not what was served at Baume. At Baume it was served with tofu puree & some others which was not my idea.(...) So the following is "Real" version by original creator. I thought about adding chicharron, but decided to keep it vegetarian.
Salsify Cornf(l)ake: Salsify puree, Toasted small garlic bread crouton, Puffed barley, Puffed wheat, Fried salsify chips(diagonal cut), Toasted almond slice skin on, Roughly chopped toasted cashew nuts, Parsley chips, Dark caramel powder, Salsify milk veloute(on the side)
Coming up: Back to culinary journey, final country profile from CJWDT'13-14 Euphoriania grand tour..... CJWDT: New Zealand NEXT!!