Eat.Read.Listen.Sleep.
Muses and a Lack Thereof

Where does one go when inspiration has been lost, or confused. How does one not burn out their taste for something, or not want to move onto something different?

Is it possible to just not move on? 

I have been thinking about food, the future, and what I want to do, see, and learn. I feel as though I need to experience every food I can, to really understand it, to truly know it. Is this a possibility or a fleeting dream? 

I think that this can be applied to any creative career, so how do writers push through a block, how does an artist find a new muse or inspiration from an old muse? Where does one turn when reaching for new ideas? It must be easier to be inspired when a base has already been created or established.

Culinarily speaking I feel cheated that I didn’t grow up in Basque country, learning the exacting culture that is Northeastern Spain, Southwestern France. The foods available here, the food culture that is so deeply rooted here. Really anywhere else in the world would have been better to grow from than the rural Mid-west. All we know is Applebee’s, Chili’s and other chain foods. Why can I not have some roots to truly know and then build upon? Those with this background should feel lucky to have some solid ground to build your culinary repertoire. 

Green strawberries. Culinary’s new hottness. Used twice now at Noma’s Saturday Night Projects. Dessert of celeriac and green strawberries. Carol of USA and

Green strawberries, woodruff sauce. milky hazelnuts. Emil the Swede And hopefully if everything works out..you will see them at Union Sushi.

Try Try Again.

So I attempted my project today. I say attempted because I failed, miserably. I over cooked, and shrank, my trotters as I cooked them in the court bouillon. However I have a saving grace in the fact that I have one trotter left, and my braised shoulder turned out nicely. Needing only a bit more time in the Sugar/Salt cure. 

Tomorrow I will be “gluing” the meat together with an enzyme known as Transglutaminase, Activa, and Meat Glue. There are various kinds of Activa, but the basic idea of it all is that it is an enzyme that bonds protein to protein, like glue. I will be using it to bond the skin of the trotter to itself and so creating a natural “casing” for the shoulder to be added into. I will be interested in how well this will work because I am planning to then finish braising the shoulder inside of the trotter. I am a little worried about how the Activa will hold up to braising, as this will be a long cooking process, breaking down the protein of the trotter. Hopefully it all works out.

If only I had a sous vide machine. Maybe I can make it work in a low flame waterbath. 

I did have another success today as my Kim Chi broth turned out well. Tried to make it a consumee, however service distracted me from my passion project and I couldn’t maintain my raft. I also do not know the ratio’s for the gelatin clarification process. I hope to figure that out soon. 

Stuck around after service to finish boning out the trotters. Feels good to be making progress. Stock and braising to do tomorrow.

Stuck around after service to finish boning out the trotters. Feels good to be making progress. Stock and braising to do tomorrow.

Doing some planning for the dish. This notebook is a good representation of my brain on a given day.

Doing some planning for the dish. This notebook is a good representation of my brain on a given day.

Finally got started on an idea that has been driving me nuts for months now. Stuffed trotters. I’ll be getting some photos of what I’m doing tomorrow morning. Can’t wait for this project to be done and have this thought and process behind me.

WHERE WOULD YOU MOST LIKE TO VISIT ON YOUR PLANET?

Eastern Asia, Japan, Korea, Thailand. 

What I’d Like

I’d like to see how this goes. I may not keep up with it as often as I’d like, however I would like to share some of my experiences with you.(Whomever may follow) 

Thanks.

What would you like? Submit something, or Ask me a question.