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From rockist foodie Mark Furtsenberg's
Slate diary:
I have heard so much about the restaurant—its experimental chef, Heston Blumenthal, his daring combinations, and intensely expressed philosophies. The chef, via a table card, invited us to create our own childhood fantasy foods. He mentioned one of this own: Sardines and toast, which he offers improbably as a sorbet flavor.
Anne imagined a dispenser of Pez that would shoot little foods into our mouths and those soft wax "Coke bottles" that as children we bit to get at a horribly sweet, incredibly bad liquid. Francois imagined a food made from Pop Rocks, those little granules that, in his childhood, kids placed on their tongues to feel the sputtering and crackling.
Then, incredibly, after we had tasted amuses-bouches of white chocolate sorbet in carrot juice and little jellies of beet and orange, they arrived—Pop Rocks sprinkled over tiny cubes of beet that accompanied Francois' guinea hen; umami broth with mackerel; cauliflower risotto dusted at the table with cocoa powder.
For dessert, we passed over the smoked bacon and egg ice cream in favor of mango and Douglas fir puree with beets and green peppercorn jelly.
― Michael Daddino (epicharmus), Saturday, 6 March 2004 22:45 (twenty years ago) link
Fried bananas are common in Africa. Some missionary cousins* of my father visited us once and whipped up fried bananas and ground meat and peanut stew before my mother got home. It was good too, and I was a very picky eater back then.
*They practically all are missionaries or ministers.
― Rockist Scientist (rockistscientist), Saturday, 13 March 2004 02:12 (twenty years ago) link