Image Source: http://lukehoney.typepad.com
Oh Aspic, carry me with you! The gelatin reverberations sing the quivery joys of Mr. McMeaty... Your forbearers served in the Atlantic in the yonder years. After the Titanic sank, so did your girth.
Image Source: http://www.breydel.be/fr
Image Source: http://images.smulweb.nl
A chef must be daring to include meat in the Aspic. The "gelatin" that gives this food its structure is actually jellified calcium from meat stock or consomme. French for jelly, the Aspic is usually cooked as a savory mound, a dish best served cold. It is rarely served, even in French restaurants.
Image Source:http://www.dinedelish.com
Sticky Toffee Pudding from Gordon Ramsey Steak (Paris Hotel, Las Vegas). His famed dessert entails high expectations. There is lots of butter, and that sticky sweet savory toffee that no candy bar can be great without. We bet a little rum might fit in here.
Image Source:http://cdn.sheknows.com
Graham's Pea Soup, as featured on Master Chef. It is so deliciously radioactive green, and the flowers really do us in. This really might inspire some clothes. We really do pull a "muse" from all sorts of objects we see. If you happen to ever try any of these, do let us know!
-dd&mimi