So I have been thinking about our onion glass a lot. I looked at differently this morning. Oh my, if I was not looking at crispy chicken skin. The squares of caramelized onion puree with their slight bubbles and dimples were a near perfect representation of crispy chicken skin, or squab skin for that matter. We have been working on squab preparations, seasoning and infusing the breasts with a variety of flavors from chorizo oil to sake-root beer broth. Those preparations are still in the works, though this morning yielded a simple and tasty squab dish where the squab and its false skin were happy partners. We poached the squab in an espresso-candied ginger sauce. We then served it sliced on top of creamed cucumbers along with marinated tomatoes, sliced jalapeno, celery leaves and onion skin.