bacon egg pineapple

Y'all must be tired of this croquant thing by now. I've had fun exploring the versatility of crispy ground fat melded with isomalt. And I haven't even delved into pork crackling territory, but with the changing season comes a new palette of flavors and inspiration. It's time to move on…

I thought that I would be moving on after the last post, but as I worked with the hot, pliable croquant, I realized it's structural potential. There was that, and the unfullfillment of the obvious bacon and eggs.

bacon croquant

frozen egg custard

pineapple caramel

hollow sea salt

Years ago, I made miniature ice cream cones for a catered event. En route to the venue, I realized that I had not anticipated a way to pass or present them. A detour to Home depot provided a solution. As the first guests were arriving, I was on a stoop outside of the kitchen drilling holes into a sheet of plexiglass. The lesson learned: always be prepared, and when you're not–improvise.

That's exactly what I did when I found myself holding this cone and facing the same problem. The ice cream was melting and there was no plexiglass in sight. In the time that it took to bake a new cone, I had fashioned a stand out of 12 gauge wire.

I doubt that it would meet Grant Achatz's standards for service ware, but I think that Martha would approve.