X marks the spot? |
So the goal was a solid, tasty, fine-looking meal. I didn't quite end up with that, but something interesting came of it.
In Japan, there’re all these different ways to cut up mini sausages for bento box lunches, so I figured that was a good starting point. The octopus cut gives the wiener its eight legs, and I used this to make flowers. As you can see though I only managed four legs because of the meat density difference between mini wieners and chorizo.
Since they were top heavy, I needed something that they could stick in like a mashed potato or a pâté. I decided to go with a purée when I discovered that I was out of potatos.
In Japan, there’re all these different ways to cut up mini sausages for bento box lunches, so I figured that was a good starting point. The octopus cut gives the wiener its eight legs, and I used this to make flowers. As you can see though I only managed four legs because of the meat density difference between mini wieners and chorizo.
Since they were top heavy, I needed something that they could stick in like a mashed potato or a pâté. I decided to go with a purée when I discovered that I was out of potatos.
Because I used spicy chorizo, I went with a fresh apple purée – reminiscent of applesauce - to mellow things down. After all, sausage is pork right? The flavors do go well together.
This wouldn’t be enough on its own, but it could work if accompanied by a starch. I don't think it's perfected, but it was good. A work in progress!
This wouldn’t be enough on its own, but it could work if accompanied by a starch. I don't think it's perfected, but it was good. A work in progress!
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