Press Food and Wine
Giving Press another go. It's highly recommended, and a bit unusual. Will be doing a number of little dishes this time.
These are salty, tangy, and slightly spicy, but these are all things I want as an accompaniment to a "real" taste. The veal on the inside is just a thin paste. It has no real taste. It could be 100% corn flour and not be too different.
Maybe beef tartar isn't for me. The salty raw beef isn't bad, but the texture of the raw (or almost-raw) egg is unpleasant. Amongst this are some strong and off putting tastes, like sesame and anchovy.
Was I supposed to just spread this on the toast? When I do that, it becomes like a spread, and tastes much more appropriate, and even pleasant.
This is interesting. There's a lot of chewy grains in this. They don't have a real taste, but their texture is interesting enough. The slices of apple in here give the salad a slightly snacky kind of taste, and are the dominant flavour in the dish.
The radish and peas add a lot of subtle but important flavours here.
The tart is very soft—almost like Nutella. It's not that sweet, and tastes a bit too much like cocoa for me.
The rhubarb ice cream has a great fruit flavour and tang to it, and the sweet granola it sits in adds some texture. This doesn't taste like rhubarb, but it's certainly a powerful taste.
The slabs of rhubarb retain a nice little crunch, while still being very sweet, which is how I like them. :)