Tasting menu 74

I have some interesting projects coming up in the next couple of weeks. I have been asked by the miracle fruit company I work with to come to New York on the 12th of February to help them at the NY Academy of Sciences. We will present the miracle fruit along with some samples of products you can take with it. I am very excited to go knowing that Harold McGee will be there. I also received a email this week from http://www.countrybobs.com/ asking if I would try and wright about their product. First of all I am a steak sauce freak. My favorite is mixing a little Heinz with A-1 and a little ketchup. I swear that Bob has nailed that flavor combo in this bottle. I don't think he had a flan in mind when he sent it to me but I will do his sauce proud. I am also getting ready for my Will Powder demo this next week

Sous-vide pork
Smoked sugar, apple, fried sour cream

Peanut butter daqoius
Grape jelly gastrique, line caught tuna, compressed watercress

Floating kampachi sashimi

Tenderloin-New York-Ribeye-Lamb chop-Sirloin steak
Country Bob’s steak sauce flan, parsnip, asparagus powder

Flexible raisins and carrot foam with cream cheese ice cream
Made table side with liquid nitrogen