Now what? I have long wanted to blend tapioca and hollandaise sauce and finally got there this week. We cooked the tapioca in salted water until it was translucent and then blended it with our re-heatable lime pickle hollandaise sauce. The pudding may be gently warmed or even glacaged. The question is how to integrate it into a dish or use it as the base for dish itself? At first I was thinking steak although after a brisk walk, a broccoli and hollandaise combination came to mind. A bit more brainstorming and some taste testing will hopefully lead us to the next step.