Get the essence and make...Osso Bucco popcorn? Or something.
OK. So I’ve never actually heard of anyone using this, though I’m sure it’s been done. Think about it, you can take any food item and evaporate it’s essence and have it reconstitute in extract form. What you could do with that would be astounding.
Lasagne ice cream.
Creme Brulee pasta (served in creme Anglais, of course).
Osso Bucco popcorn.
You get the idea.
I have no idea how much it costs, but the Web site says it’s the “affordable” or “value” model. I’m guessing it’s still a couple grand, but worth a call, no?
