In the meantime, here's a little taste for you...a closeup of one of the many, many dishes served at the beautiful spring-themed kaiseki meal I attended with Fearless Husband, Dad, and The World's Best Stepmother.
Behold, a salmon, grapefruit, avocado and daikon salad topped with salmon roe and yes -- edible gold leaf. Almost too pretty to eat.
Almost.
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4 comments:
Wow,Carolie -- I once saw that edible gold leaf for sale, in a tiny vial, right there with the saffron (and only a little more expensive!) I also had a friend whose mother used to boil her wedding ring in the soup she made when my friend was ill -- weird, isn't it? I can't imagine that the gold would add to the flavor, but it really is a nice touch!
I'd roll it into a little ball and take it home with me. No way would I eat it!
What an artful plate. But eating gold leaf?? I'd rather look at it :-)
Mary -- thanks for stopping by! I know, it's not a "real" post, but hey, it's something! No, the gold had no flavor, but it sure was pretty. I thought about trying to save it, but it is SO very thin that touching it with a fingertip just made it adhere to the fingertip. A coat of paint would've been thicker! Rolling it into a ball was out of the question. I think they use special tweezers to place it, because otherwise it would adhere and then disappear!
Debra -- so glad you stopped by! Yes, it was one of the prettiest presentations I've ever seen. We all wanted to save our gold leaf, but it just wasn't possible (see above).
Hi Carolie-
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