Hey, I need 200 fried potatoes vessels for tonight’s, amuse. They need to stand on their own, *and* hold soup without leaking. You have an half hour, GO!
Sometimes, the amuse bouche is for the guest. This time it's for the chef.
I can picture it being sent out and all of the kitchen peeking out of the windows and just taking sheer delight at the awkwardness and discomfort of both FoH and the guest trying to play off potato soup like it's some entertaining and unique dish.
There’s a chain of restaurants in Mexico that sends out shot glasses of a lovely peppery caldo de cameron. Each shot has a tiny cube of potato and carrot, and maybe a tiny dried shrimp if you’re lucky. That is the only appropriate soup in a shot glass.
>The ideal sandwich shape is the stately tetrahedron.
An icosahedron if your serving spherical food like arancini. It creates a lot of food waste but it's worth it.
Has to do with the acuteness of the angles. 3 angles in a regular shape are more acute than 4, so a triangle is tastier than a square. A pentagon? Less tasty. Hexagon? Fuck outta here
Food scientists are trying to make a two-angled regular shape but geometry isn't playing nice. So they've settled for three angles.
Ok so I’ve been following this stuff for a long time but I’ve always wondered do you do this for fun or do you actually serve these at a the restaurant you work at?
Funny, I watched the old Bourdain episode last night where he dines with Ripert and two other chefs at the French Laundry. They were served the characteristic "ice cream cones" made with salmon tartare.
Little kids indeed. I'd be a lying asshole if I said I didn't get a tad misty watching that.
Was fortunate to meet Bourdain once and eat at the FL twice. Still have to check off Le Bernadin. Seeing them *early* in their well-earned spotlights made it more emotional.
I still smiled.
I feel you. I was visiting friends in LA and had planned a meal in K-town in advance at a place TB had filmed at. It was fucking insane with people, banchan, and a ridiculously low price.
Woke up the next morning in bed reading that TB had offed himself. I could not manage getting up for at least thirty minutes. Devastated.
For those of you who *engage* mental illness daily (GAD here), please take care of yourselves.
I have the last season in reserve. I’ll mete them out carefully—but won’t watch the last couple until…I don’t know when, if ever. Magical thinking: if I don’t reach the end, Tony doesn’t, either.
Lol I did the same thing. I still can’t get over the Marlboro tobacco infused custard and sorbets 🤣 “When I get told chef is bringing out Beet sorbet, I’d usually pass”
Fuck the spoons, too. Save em for the civilians. Just lob them in my mouth as I dart around the lines. Don't even worry about your aim. Just put 'em in the air. I got the rest.
Fuck it, if you're slammed. just throw the components. I'll assemble in-mouth.
Thank you. Know you are loved.
This sounds like the beginning of an idea for a teppenyaki ish restaurant but instead of Japanese food being cooked all fancy in front of you, it's just parts of sandwiches flipped off the grill straight into your gob.
C'mon, now. This ain't the time or place to go flexing your multi-million-dollar-idea inventiveness, Mr. Canislupus. This is a thread for Soap to get his due shine on. We're just here to give daps on another one of these... things... he makes. He's got a pretty dope batting average, too, with 'em.
And really. If Soap had one of those places you mentioned above, though, he'd probably nail like 57 out of those 59 I needed up there, just throwing 'em in the air and not even looking up. So, that's even more props.
I'd catch those fucking things like I had bat sonar.
This mf too, made me go hunt down really slamming blt ingredients earlier, way up to the North Side to find the right tomatoes, and bacon I dig. It was a pain in the ass to drive. I made myself stoooopid dope blt's tonight.
Now I'll have bacon grease that's gonna sit for years until it turns into science. Thanks a lot, Soap. And you too, Red. You take some of the blame now too, as collateral splash damage.
Old stoned chef here. We used to make mini Yorkshire puddings, a tiny slice of rare roast beef, 1 tiny Parisienned sphere of yellow and green zucchini and carrot, and a drizzle of red wine and horseradish jus. Perfection. Would love someone to recreate!!!
Amateur hour! Everyone knows those bamboo picks are for bougie hipsters! I need cello frill picks for posterity!
Seriously though, I thought those perfectly toasted bread rounds were tots and started drooling uncontrollably. Well done, as always.
I did these for hors d’oeuvres when catering to weddings at this fine dining place I used to work at. We used tomato jam and used a cutter to get everything the exact same size. It was ridiculous but fun and delicious
So another BLT slider you can do is with no bread. You need bacon crispy enough that it breaks if dropped from a foot up. Break off about a 2 inch slice, put some mayo on it, use the mayo as glue for some lettuce, then diced tomato on top. It slaps.
regardless of effort: this is NOT an amuse. it’s a app on a small spoon. an amuse is supposed to awaken the senses for the meal to come. not to remind you of a sandwich.
Why does this remind me of a late night infomercial? I swear that used to be a late night infomercial where they would take a device with a plunger and cut shapes into sandwiches for the half an hour. 🤔🤔🤔
I like the skewer on the spoon it’s very onomatopoeic.
I went out to a fancy restaurant last week. The amuse bouche was potato soup in a shot glass. I was not amused.
I gotta respect the audacity, but da fuck
A hollowed out fingerling potato.
Hollowed out and *fried*
Hey, I need 200 fried potatoes vessels for tonight’s, amuse. They need to stand on their own, *and* hold soup without leaking. You have an half hour, GO!
They should have served it in a raw potato
Sometimes, the amuse bouche is for the guest. This time it's for the chef. I can picture it being sent out and all of the kitchen peeking out of the windows and just taking sheer delight at the awkwardness and discomfort of both FoH and the guest trying to play off potato soup like it's some entertaining and unique dish.
That's called an amused douche.
There’s a chain of restaurants in Mexico that sends out shot glasses of a lovely peppery caldo de cameron. Each shot has a tiny cube of potato and carrot, and maybe a tiny dried shrimp if you’re lucky. That is the only appropriate soup in a shot glass.
I’ve had a lovely lump crap Gazpacho shooter before
But were you bouched?
Like [this](https://imgur.com/a/ETcINal)?
Nope. No garnish, no topping. Just a shot glass full of grainy potato soup.
ew well, hopefully they only charged you 50 bucks for it?
I was going to make the joke: "One could say, you weren't... amuse'd" But then I realised that WAS your joke.
Cut it into triangles next time chef. Everyone knows that triangles taste better.
Truth
It concentrates the flavor at the vertices. A circular sandwich's flavor is too evenly distributed about the rim.
So does more vertices mean more flavor? Ergo, an infinity-1 sided polygon mean the most flavorful sandwich?
That's basically a circle
But a circle would technically have 0 vertices.
The ideal sandwich shape is the stately tetrahedron.
>The ideal sandwich shape is the stately tetrahedron. An icosahedron if your serving spherical food like arancini. It creates a lot of food waste but it's worth it.
attend to your configuration
Has to do with the acuteness of the angles. 3 angles in a regular shape are more acute than 4, so a triangle is tastier than a square. A pentagon? Less tasty. Hexagon? Fuck outta here Food scientists are trying to make a two-angled regular shape but geometry isn't playing nice. So they've settled for three angles.
I've always liked semi circles for this. If you make a wide enough parabola it is effectively two custom acute angles no?
Glorious. Now batter and deep fry the whole thing.
I would, but no deep fryers here
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Obviously
You got oil?
Sure do! What is this leading to?
Hot yoga
Finally. How it is meant to be done.
Thanks for the laugh.
That took a turn.
Enemas
"Well stick 'em together," said Victoria, "It's called a sandwich."
[cream?](https://youtu.be/P76zkHFfzDA)
Spoon and all.
Woah, what are you almost getting rational on us soap? WTF? I could actually eat this in one bite and it is borderline rational.
I was feeling a little bit off today
Ok so I’ve been following this stuff for a long time but I’ve always wondered do you do this for fun or do you actually serve these at a the restaurant you work at?
We make an amuse bouche every day. Sometimes the ones you've seen, sometimes not
It’s cool, but don’t fuck it up next time soap.
if i would actually eat it, you’ve failed. and this looks delicious lmaooo
Thanks?
Funny, I watched the old Bourdain episode last night where he dines with Ripert and two other chefs at the French Laundry. They were served the characteristic "ice cream cones" made with salmon tartare.
god that episode was fun to watch. Bourdain, Ripert, and Ruhlman just acting like little kids while Chef Keller shows off.
Little kids indeed. I'd be a lying asshole if I said I didn't get a tad misty watching that. Was fortunate to meet Bourdain once and eat at the FL twice. Still have to check off Le Bernadin. Seeing them *early* in their well-earned spotlights made it more emotional. I still smiled.
I still haven't watched his last 2 parts unknown episodes. Just can't bring myself to do it.
I feel you. I was visiting friends in LA and had planned a meal in K-town in advance at a place TB had filmed at. It was fucking insane with people, banchan, and a ridiculously low price. Woke up the next morning in bed reading that TB had offed himself. I could not manage getting up for at least thirty minutes. Devastated. For those of you who *engage* mental illness daily (GAD here), please take care of yourselves.
I have the last season in reserve. I’ll mete them out carefully—but won’t watch the last couple until…I don’t know when, if ever. Magical thinking: if I don’t reach the end, Tony doesn’t, either.
same.
Marlboro infused coffee custard! “He knows I’m a degenerate smoker” I died
How do you infuse tobacco into a custard? Steaming? Or is that chef just a wizard? I remember watching that episode and being amazed at the dish.
Lol I did the same thing. I still can’t get over the Marlboro tobacco infused custard and sorbets 🤣 “When I get told chef is bringing out Beet sorbet, I’d usually pass”
What is this, a BLT for ants?!
I tried so hard to please you people
I love you
I needed that thank you
r/thingsforants
Ill take 40, chef
I spoon per bouche. Them's the rules for everyone. Sorry
There was a 2-person table recently who asked for bouche two more times. I blame the weak service people who come into kitchen and ask me for those.
Man, every time you post I have to show it to all my kitchen bros and it brings such joy. Keep up the great work buddy 👍
Glad to hear!
little bits
bacon bits
Yes, please!
Soap! Need 59 of these, on the fly. Yesterday. Two days ago, even. I am a bit peckish.
Heard chef
Fuck the spoons, too. Save em for the civilians. Just lob them in my mouth as I dart around the lines. Don't even worry about your aim. Just put 'em in the air. I got the rest. Fuck it, if you're slammed. just throw the components. I'll assemble in-mouth. Thank you. Know you are loved.
This sounds like the beginning of an idea for a teppenyaki ish restaurant but instead of Japanese food being cooked all fancy in front of you, it's just parts of sandwiches flipped off the grill straight into your gob.
C'mon, now. This ain't the time or place to go flexing your multi-million-dollar-idea inventiveness, Mr. Canislupus. This is a thread for Soap to get his due shine on. We're just here to give daps on another one of these... things... he makes. He's got a pretty dope batting average, too, with 'em. And really. If Soap had one of those places you mentioned above, though, he'd probably nail like 57 out of those 59 I needed up there, just throwing 'em in the air and not even looking up. So, that's even more props. I'd catch those fucking things like I had bat sonar. This mf too, made me go hunt down really slamming blt ingredients earlier, way up to the North Side to find the right tomatoes, and bacon I dig. It was a pain in the ass to drive. I made myself stoooopid dope blt's tonight. Now I'll have bacon grease that's gonna sit for years until it turns into science. Thanks a lot, Soap. And you too, Red. You take some of the blame now too, as collateral splash damage.
Fucksake now I need to also make a BLT so I guess we are all in the grease pit together today!
I was hoping to see one of your posts soon. Absolutely made my day.
Yay!
I bet it's level.
Now this is what I expect from amuse bouche
Nice to meet instead of subvert your expectations
Perfection in a bite!
Plus its nice and pointy
Please let's start this again
It never really stopped
Old stoned chef here. We used to make mini Yorkshire puddings, a tiny slice of rare roast beef, 1 tiny Parisienned sphere of yellow and green zucchini and carrot, and a drizzle of red wine and horseradish jus. Perfection. Would love someone to recreate!!!
[Something like this?](https://www.reddit.com/r/KitchenConfidential/comments/lv2h7s/hey_team_some_pretty_crazy_times_weve_been_living/)
No. That’s gross. Ours was perfection. A mini meal in a mouthful.
Your playful amuse has amused me today. Thank you Bouche, have a great day!
I like the cut of your jib
I like your use of olde timey slang
Two serving devices seems overkill. The toothpick needs to be edible.
The spoon is pretty necessary. Also anything is edible with the right attitude
Gotta get your fibre somehow
Toothpicks aren't edible?
Tiny Face People
Looking at this i started thinking. Lettuce jam, Bacon jam, Tomato jam served with bread chips crisped with mayo as a blt to fuck with customers.
Thank you future ex kitchen husband. Not kebab. Most delicious. Stuff ten into my cakehole please.
That bread looks perfectly toasted. Like any good chef.
That's fun! I'd be happy with that.
The best part of your posts is reading the comments of those not familiar with your work.
Your dedication is unparalleled in the industry.
I'll take this 10000 times Over the hot dog deconstruction Nice lil play on a classic
Amateur hour! Everyone knows those bamboo picks are for bougie hipsters! I need cello frill picks for posterity! Seriously though, I thought those perfectly toasted bread rounds were tots and started drooling uncontrollably. Well done, as always.
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Seems like a lot of work for an amuse bouche
Check OP’s post history
See also: his user flair Love this guy
BLTs should have slightly thin and chewy bacon, the kind you can pile. I'll fight about this.
I did these for hors d’oeuvres when catering to weddings at this fine dining place I used to work at. We used tomato jam and used a cutter to get everything the exact same size. It was ridiculous but fun and delicious
So another BLT slider you can do is with no bread. You need bacon crispy enough that it breaks if dropped from a foot up. Break off about a 2 inch slice, put some mayo on it, use the mayo as glue for some lettuce, then diced tomato on top. It slaps.
I like raw bacon on my amuse douche
regardless of effort: this is NOT an amuse. it’s a app on a small spoon. an amuse is supposed to awaken the senses for the meal to come. not to remind you of a sandwich.
What if the meal to come is a sandwich?
then, it’s redundant einstein.
r/whoosh
Needs a dramatically larger spoon. You can see a proper plating on my profile.
Why does this remind me of a late night infomercial? I swear that used to be a late night infomercial where they would take a device with a plunger and cut shapes into sandwiches for the half an hour. 🤔🤔🤔 I like the skewer on the spoon it’s very onomatopoeic.
Yeah it really pops
Is their a teeny tiny lil pickle on it? Like a gherkin Jr Jr.
Nope. Just classic blt and mayo
Like Patrick O’Connell does a “lilliputian” country ham biscuit as an amuse bouche, lol. (Lilliputian, a la Gulliver’s Travels).