video;

[gastronomics]

[ The video starts on a single glass:



It's set on a counter next to a sink. ]

Caramelized bacon with crystallized egg yolk, to end on a dessert note of anti-griddle-frosted mango sabayon. It's good but..

[ It's not good enough. She sounds disappointed in herself. Her hand comes and slowly pushes the glass of breakfast into the sink, where it goes to waste. She goes slow enough that it almost looks like a tragedy when the perfectly crisp bacon hits the sink and breaks in its fragility, the mango sabayon tripping down the sink slowly like the spilled blood of breakfasts in some kind of breakfast war. ]

Everyone's worlds have so much more to offer in advancing my cooking and I haven't taken enough advantage. Tell me about your world's cuisine, please! In particular, breakfast. We'll worry about the other meals later, one step at a time.

Comments

video

[captain_by_the_book]

I can't say anything about the taste, but it looks impressive. I would like to try it.

video

[gastronomics]

You're welcome to stop by Nakiba once I perfect it. This one wasn't good enough for me, and I'd never put anything on the menu that doesn't make my customers melt.

[captain_by_the_book]

I understand not wanting to serve a dish before it's been perfected. I hope you'll keep the presentation, at least, it looks delicious.

I'll stop by, for this or other of your creations.

[gastronomics]

The presentation will likely change based on what I do to the food. Even the same ingredients can be used to make an entirely different dish if you understand the molecular structure of the food. For example: I could use the mango and egg portions to make a mango egg nog or pudding dish, then make a toffee out of the bacon and sprinkle it on top. Or I could go for a much more solid presentation and work it into a breakfast pannacotta with candied mango slices as a garnish.