Sorbet de camarão e açafrão com vieira e salame desidratado...

Cozinha talvez moderna demais, mas de qq modo vale ver o relato no New York Times de algumas experiências caseiras com técnicas inspiradas pelo chef catalão, Ferran Adrià, do El Bulli.

The paella ice-cream sandwich had fans and detractors. On the plus side, the shrimp and saffron ice cream alone, according to one guest, "tasted like Barcelona." Others thought the flavors were muted by the coldness of the ice cream, and by the busy textural effects of the crispy rice and chorizo chip, the smooth ice cream and the unctuous disc of raw scallop that formed the base of the sandwich. The dish was a real show stopper, though, in terms of its nouvelle, "Clockwork Orange" design, and several of the guests, including the most conservative eater, asked for seconds.

Para os interessados em tentar coisas mais fáceis de fazer, vale dar uma olhada na crítica dos livros dos chefs televisivos como Jamie e Nigella (e outros que passam na GNT e no People and Arts).

The drive to turn us into a nation of gourmands seems unceasing. We are tossed like croutons in a caesar salad upon a restless sea of recipes. Nigella, Jamie, Rick, Antonio and the rest all claim to make cooking simple. But for those of us who ask for nothing more out of a meal than that it be edible, stave off malnutrition and scurvy for another day and dirty no more than one pan during its concoction, this is palpable nonsense.