|
~ delicious corpse ~
Amuse Bouche
peach-wrapped rabbit loin croutons
(add to favorites)First Pair
allspice-battered macadamia praline, goat caviar
(add to favorites) Second Pair
thai iced tea and spanish mackerel coulis, carmelized dinosaur kale and cilantro lollipop
(add to favorites) Three Of A Kind
raspberry-seared garlic tatin, milk rings, moroccan lima bean ice
(add to favorites) Third Pair
wasabi and allspice-poached black truffle and house-cured salami chips, chipotle-braised red leaf lettuce and sweet potato nigiri, drizzled ricotta and filet mignon skin
(add to favorites) Full House
curried aged manchego and chicken breast and clam tres leches, carmelized chicken thigh and olive oil pasta
(add to favorites) Four Of A Kind
lamb shank-perfumed diver scallop oil, espresso-candied country ham and caper candy, curried balsamic hash, sauteed pumpkin gazpacho
(add to favorites)
|
|
|
~ permalink for this menu ~
Based on the surrealist game Exquisite Corpse.
|
Your Menu's Shopping List
You can remove ingredients from the shopping list or add things from your kitchen. Then click the button for a new random menu made with this shopping list.
Continue generating random menus with the same shopping list!
ex: violet, octopus, cacao, blueberry, dill
Lists of Ingredients
To see ingredients used to create random menus, click on a list below.
Strange Shopping Lists
- Diseases
- San Francisco Neighborhoods
- Foodhacking's Kitchen
- Periodic Kitchen of the Elements
- Sugar Cereals
- Illegal High Drugs
- Religions
- Insects
Edit Your Menu
Mix and match the menu's ingredients until it's just right- click the edit menu button.
Suggest Additions
Tell us what products, techniques, or preparations we are missing, and we'll add them to our list of ingredients!
|
Recent Favorites
| allspice-battered macadamia praline, goat caviar | | fresh marjoram cannoli | | sous vide parsley and pumpkin foccacia, truffled creme fraiche and petrale sole cigarette | | duck liver-seared eggplant satay, individually-wrapped red pepper cream, eggplant-battered littleneck clam tatin | | jerked cod granite, chopped cashew lollipop, individually-wrapped veal loin mille-fuile, salt-baked veal loin moussaka | | chopped petrale sole and meat phyllo pastry, meat-injected hanger steak smoothie | | fermented baby coconut and pineapple cookie | | red leaf lettuce-poached cinnamon duxelle, partially hydrogenated red leaf lettuce and lavender cannoli | | ahi tuna-injected ahi tuna and ox tail strudel, sous vide strawberry and chilean seabass salt | | salmon cheek-encrusted chilean seabass and salmon cheek milk, herbed chilean seabass toast, lobster roe caramel, lobster roe and chilean seabass-braised chilean seabass dumpling | | caper-stuffed milk chocolate strudel, italian macadamia oil and arctic char tres leches, jerked arctic char ceviche | | shaved bulgarian feta and rosemary croissants, blackened duck liver praline, dried pineapple toast | | salt-baked gruyere and chanterelle mushroom garnish, pear-scented abalone strudel, fermented abalone fudge | | polish pineapple and cheese curd burger, pineapple-seared fish lasagna | | fresh squeezed foie gras and diver scallop gazpacho, chicken leg-seared diver scallop milk, carmelized burnt sugar nigiri, blackened foie gras breading | | blackened turmeric stew, dried watermelon kimchi, persian turmeric water | | pinot grigio-scented meringue and nori fluid gel, moroccan nori fries | | jerked medjool date quiche, italian bay leaf foccacia, chopped collard green fesenjoon, jerked cottage cheese caramel | | leek kebab, curried leek and yam dough, butternut squash-smoked mint vinegar, raw butternut squash panzanela | | italian delicata squash and asparagus croutons, cardamom-baked asparagus and cardamom cheesecake |
see all the favorites >>
|
|