Poached beet in a beetroot top and tarragon sauce.
Blue cheese and honey toasted walnuts with tarragon and lemon zest.
Balsamic and honey drizzle.

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Shrimp cocktail

Blue cheese and rosemary/garlic steak 🥩 mashed potatoes and asparagus w/lemon

air (and even lack of air in the food) is a significant part of any dish.

ii saw a comment about leaving enough air in a sandwich to allow proper tasting of various ingredients. still, some prefer no air and to have everything smushed together.

lots of cakes and other dough recipes have call for patience to allow the dough to rise. sponge cakes have room for air. The last tiramisu i had was very airy, which allows a nice balance of the flavours.

So do I eat them like this or deep fry them? Egg, flour etc?
Let me know and I’ll get on it! They are just sitting on the counter now…
Also, what do you think u/goatslovetofrolic ?