Noctornal Culinary Afterthoughts...

Last weekends experience was at least enlightening through hindsight. I caught a glimpse of some neuvo shit, and will learn from it. Science should not be ignored.

I made a love child from Pecan Pie and Apple Crisp. Using the perfect dough. I tasted it again yesterday, and I was even suprised how good it was. Hot sauce & Bourbon are the secrets.
In related news, Pecan Pie was perfected in preperation for this recipe.

Made a first batch of a nice Pumpkin Cheesecake using Bourbon and a pumpkin liquor, pecan & graham crust. This would be good with a nut-pie dough crust in the future. Needs a little refining.

Made a couple attempts at a Frangelico Turtle Cheesecake. Needs more refining, it can be better. Maybe a chocolate hazelnut crust.

Liquid nitrogen has a place.

Apple Pecan Alexander: Apple Pecan Crisp blended with cinnnamon ice cream, brandy,caramel and Graham Creme. Or freeze a mold of above with a chemical (notation needed) induced skin & served in a brandy manhatten.

I promise the cookbook will be out in no later then 2048. Keep camping out at your local Barnes & Noble people.

I want to create nuevo canning. Bring back the oldies, introduce some new stuff. BIg ideas here I think, Grandma meets Progressive Molec Cuisine. Carbonated Jams?

Veal Shank with sharp cheddar & smoked paprika buttered popcorn crust and sweet pea (cornbread, souffle, Yam chophouse, truffled) or a contrasting vegetables.