Scottish Deep-Fried Candy Bar
«… a little harsh on the Scots.»
Foodea.com
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Home >> Tags >> Seriously UnusualListing articles 1 to 15 of 19 articles with tag ‘Seriously Unusual’  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.  Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Black Truffle Soufflé
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!  The 300 Minute Egg Popular
This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.  Tussilago Flowers Sorbet
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.  Indian Watermelon Curry
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.  One for the road at The Last drop in Edinburgh
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.  Scottish Deep-Fried Candy Bar Popular
At last a solution to social security deficits.  Strawberry Risotto
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.  Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  Molecular Gastronomy Seminar
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine. |
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