~ delicious corpse ~

HERE IS YOUR RANDOMLY GENERATED MENU
 
PICK YOUR FAVORITE COURSES


 vegan  meat  dairy  seafood  weird
or

Amuse Bouche
charred violet porridge
(add to favorites)

First Pair
octopus and dill-marinated cacao gratin, partially hydrogenated cacao panzanela
(add to favorites)

Second Pair
polish blueberry and violet waffle cone, fresh dill waffle cone
(add to favorites)

Three Of A Kind
drizzled blueberry croissants, baby blueberry fritters, sous vide cacao and violet donut
(add to favorites)

Third Pair
dill and blueberry-braised dill and octopus smoothie, dill-baked octopus and dill foam, octopus and blueberry brownie
(add to favorites)

Full House
charred violet and dill and cacao satay, cacao-smoked cacao and octopus garnish
(add to favorites)

Four Of A Kind
sous vide cacao caramel, dill and violet-perfumed dill quiche, blackened octopus pasta, partially hydrogenated blueberry and dill tres leches
(add to favorites)

Chef's seasonal tasting menu also available. corpse AT foodhacking DoT com

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: chicken thigh, sage, meat, pineapple, pigeon

Lists of Ingredients


To see ingredients used to create random menus, click on a list below.
Vegan
Weird
Meat
Dairy
Seafood
Techniques
Preparations

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


sauteed foie gras brownie, celery seed-perfumed tempei and foie gras tacos, celery seed-battered tomatillo goulash
lamb shank-perfumed diver scallop oil, espresso-candied country ham and caper candy, curried balsamic hash, sauteed pumpkin gazpacho
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
chopped goat fesenjoon, ginger rings
peach-wrapped rabbit loin croutons
herbed nori roulade, charred coffee bun, partially hydrogenated aged manchego profiterole
thai iced tea and spanish mackerel coulis, carmelized dinosaur kale and cilantro lollipop
lavender-baked foie gras waffle, grilled cilantro souffle
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

see all the favorites >>