Take a small Peruvian potato and cook it. Then coat it in white edible clay, water, and salt. This solution will dehydrate the exterior of the potato, leaving the center soft. After you do this, let the potato rest. Then eat.
Your first bite will yield a flavorful burst of steam that has been preserved by the unique coating. This process cultivates, yet maintains, the essential taste of the potato, a taste that is smooth, buttery, and the best executed potato dish you've ever had.
....or you can visit Bilbao, Spain and eat this dish developed by Josean Martinez Alija at Restaurante Guggenheim.
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