Chef Daniel Angerer once kicked Bobby Flay’s butt on “Iron Chef.” But if you visit his Klee Brasserie in New York City and try one of his signature dishes, you might be a little surprised to hear about one of the ingredients—cheese made from his wife’s breast milk. “I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper,” he told the NY Post. “It tastes like cow’s-milk cheese, kind of sweet.” All I can say is … eww.
In honor of Daniel, let’s take a look at some other truly questionable ingredients that chefs are pulling off as fine dining. Keep reading »
Hans Locher, the owner of fancy-schmancy restaurant Storchen in Switzerland, came up with a few new dishes. His recipes for soup, antelope steak with sauce, and Zürcher Geschnetzeltes, small pieces of meat in a creamy sauce, all have one special ingredient added: breast milk. “I first experimented with breast milk when my daughter was born,” Locher said. “One can cook really delicious things with it. However, it always needs to be mixed with a bit of whipped cream, in order to keep the consistency.” He put out ads in search of female donors who would be paid about $14 for 14 oz. of their breast milk. Unfortunately, Locher’s hopes for his très nouvelle cuisine have been stymied. Food inspectors ruled humans are not on the list of authorized milk suppliers. While some foodies are probably sad they won’t be able to re-sample the delicacy they enjoyed as an infant, that may be for the best. We’re pretty sure Locher didn’t get the memo that a woman’s diet can influence the taste of her breast milk. If one of his donors had eaten a banana before pumping, his soup would surely have been ruined. [The Telegraph, U.K.] Keep reading »