chef #1: dude, Baldor just dropped off a case of avocados…they’re peaking…wanna make a soup or something for a special tonite?
chef #2: …how about some guacamole?
chef #1: dude, that’s lame
chef #2: yeah… but not if we deconstruct it…
chef #1: ?
chef #2: see, there’s this philosopher dude, Derrida, who deconstructed text by examining and reforming words, syntax and language to personally connect with the context rather than the author.
chef #1: ????
chef #2: Then architects ran with that and applied it as theory by reorganizing the spatial and structural elements of a building, making it less familiar in order to create new relationships between these elements.
chef #1: ?????????
chef #2: So…we can apply this to guacamole by taking the flavors that are familiar and presenting them in a way that is unfamiliar, to force us to think about their relationship.
chef #1: F**k that, just make soup.
Playing with Fire and Water 
Nice soup you’ve got there.
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Nice hydocolloid.
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What did you use to set the avocado?
Are the circle elements tomato, cilantro, and lime juice or did you mix lime in with the avo?
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Chad-I used high & low gellan and xanthum. The elements are tomato, cilantro/jalapeno, and onion/lime. These are set with agar, then sheared for the fluid gels. There is also lime and creme fraiche in with the avocado.
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… so you are blending them after they are fully set and not during the set phase? I’m just wondering because I have done both, and the texture always comes out different depending on when shear force is applied.
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yes, they are fully set, then sheared in a blender
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how unique! your photos are beautiful!
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