Failure, Thoughts and Good Tastes

It has been an interesting day in the kitchen.  I spent my morning cleaning up several mistakes.  I was unable to achieve a proper balance of ingredients which in turn turned good ideas into a pile of pots and pans.  By 9:30 I had regrouped and began the exercise of making roast chicken brine.  In the process, I came up with several interesting ideas which I hope will come to fruition.  First, I plan to use the roast chicken brine not only for chicken but also fish.  While I was thinking about brining fish with the flavor of roast chicken I also am trying to crust fish with chicken skin.  I am not sure if this will work out, but it could be interesting. 

While I allowed these preparations to infuse and come together, I began work on a winter dish to take the chill out of ones bones.  I combined our lamb sweetbreads and belly with lime pickle sauerkraut, coconut milk spaetzle and savory.  The fun aspect of this dish is the lime pickle sauerkraut which is drained sauerkraut warmed in a puree of lime pickle caramel.  While I am happy with the initial results, I definitely see potential in exploring and polishing a true sauerkraut which incorporates lime pickle.