Bread consomme voiced its opinion today. At first I was thinking brioche or sourdough and then rye turned to pumpernickel. With the thoughts of pumpernickel in my mind and a quick read of the comment section on the previous post, coffee ran straight into the pumpernickel. A consomme uniting the flavors of coffee and pumpernickel would be quite spectacular. And since pine is still in the air what about a pine-pumpernickel. For that matter what about a pine brioche. Flavors blend and ideas combine not always because of lots of thought, rather because of their proximity to one another and the rearrangement of normal.
With these initial thoughts, in what direction do we travel? How can we integrate ideas into a final dish? What form will the flavors take, and what is their function?