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[email protected] - A general communty about all things cooking.
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[email protected] - Celebrating Korean cuisine!
I was attempting to develop a variation on poutine that I'm calling "Poutine Amélioré".
Here they are out-of-the-oven, baked and cheesed. I packed them in Tupperware and brought them to the office party the next day, where I will finished them off:
cut gelatinized chicken reduction into small cubes and placed one in each potato cube.
fired up a blow torch (OK, a small culinary blow torch, but a blow torch nonetheless) and melted the reduction while warming the potato/cheese.
Served.
All true! - I can't/won't defend myself! Mea culpa, mea culpa, mea maxima culpa!
But by way of further explanation, the faux French and intentional pretentiousness was in the context of yet another boring and unimaginative office party centered around bad take-out Chinese food and pizza. Walking around cubicle-land wearing a chef's jacket, wielding a blowtorch and formally serving these - whatever they should be called - was just part of the fun. 🙂