You know, those dishes and meals that you think up in your head that are of unknown taste, quality, and difficulty to make. A lot of the times theoretical foods come from the fact that someone is drunk or high and they make a sandwich with grapes, doritos, and leftover Hamburger Helper.
Sounds terrible, but hey, it could work in theory.
Or, other times, you make a theoretical meal because of the ingredients you have available to you. I've made stewed chicken and black beans in a mojo cream sauce 'cause that was all the damn food I had in my fridge. (And it was very good)
And, especially for major chefs, theoretical food comes out of complete and utter boredom. These are the tuna steak and pineapple on rice cracker appetizers. These are the wasabi mashed potatoes inside a ball ground lamb. Weird shit that "breaks" boundaries. Or, maybe, famous chefs are just inebriated when they think up this weird shit.
So I present to you, Fielding Crestwood's Theoretical sandwich!
Ingredients:
1 Croissant, split, buttered, and grilled
1 Angus beef patty, seasoned and cooked
1/2 an avocado, sliced
Fresh Basil Leaves
Blue Cheese Crumbles
Tiny Bit of Mayonnaise
Green Tomato Relish (Optional)
In this sandwich I drew influence heavily from New-California cuisine. The addition of avocado to anything can make it "California"... but fresh herbs (basil) and artisan cheese (blue) help my case here.
This sandwich was amazing. It was very well balanced. Freshness from basil, richness from avocado, pungency from the cheese, heartiness from the angus, and tang from the relish. And who doesn't love toasted croissant?
Conclusion: When making theoretical food, it is key to balance all the ideas of what you look for in a good meal. Excite your taste buds here!
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