Cooking Par-Tay: Sorbet?

My buddy Todd and I got together for yet another Thursday cook jam. This time, we were focused on the upcoming mid term at The Natural Epicurean. We each had concepts to test before we finalize our menus. Sadly, my main goal – a successful sorbet – was not met, perhaps because of a poorly-prepared ice cream making machine. I’ll need to try it again this weekend.

Below: Todd tested an Indian fruit salad with some atypical seasonings – black salt, cumin, asafoetida, etc. It was suprisingly excellent.


Below: My success of the night – candied walnuts for a possible salad or sorbet topping. A simple technique, but one I had never done before. Highly addictive.


Below: The syrup for the walnuts (bottom) and a tapioca stir fry (top).



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