Ellyn
Veteran
Okay, maybe not exactly the topic title...but, I've realized that the way my culinary creative mind works is that I just think it's cool to take the flavors of one food and replicate it into another form.
Alcoholic drinks (like eggnog) into ice cream.
Barbecues (like tsukune) into burgers.
Snacks (like s'mores) into cakes.
Cake flavors (like red velvet) into waffles.
Porridge flavors into slightly more conveniently-shaped puddings.
Pudding flavors into porridge, just because.
This isn't new, of course. Is the great appeal of Jelly Bellies how they can essentially turn everything into a candy? There's a pencil shavings flavored jelly bean out there.
I haven't gone so far into molecular gastronomy, but it certainly looks interesting!
What about you? What recipes have you made that are supposed to be something else but taste the same?
Alcoholic drinks (like eggnog) into ice cream.
Barbecues (like tsukune) into burgers.
Snacks (like s'mores) into cakes.
Cake flavors (like red velvet) into waffles.
Porridge flavors into slightly more conveniently-shaped puddings.
Pudding flavors into porridge, just because.
This isn't new, of course. Is the great appeal of Jelly Bellies how they can essentially turn everything into a candy? There's a pencil shavings flavored jelly bean out there.
I haven't gone so far into molecular gastronomy, but it certainly looks interesting!
What about you? What recipes have you made that are supposed to be something else but taste the same?