Food Pr0n: moto, Take #3

A thyme sprig in a pan with a metal funnel. This is the beginning of the smoked salmon preparation.

Chef flames the thyme.

Firing up the thyme.

Flame from on top.

The glowing hot funnel looks like a little stovepipe, thyme smoke drifting from the top.

Capturing the smoke in a funnel.

A fork, the end captured in a cork, holds a large piece of salmon and is suspended in the smoky beaker. This is placed on the table to finish smoking prior to being eaten.

Chef Roche spreads a yogurt mixture on to a square of plastic.

The squares are placed on previously frozen yogurt tubes that have been filled before going back into the freezer to set.

The frozen tube is placed on the plate with granola, a lemon cream, some mint, and then topped with lemon zest. The smiley face was for the camera\'s benefit. :)

After the addition of dehydrated berries, the dish is complete and Chef Roche offers to smash it open so we can see the filling.

Bye-bye, pretty dessert.

Smoosh.

Peering close to see what is inside.

Chef opens up the yogurt tube to show the inside better.

A raspberry has been dropped in liquid nitrogen and separated, tart little bits spread inside, along with other frozen fruity goodness. Dried blueberries and crushed hazelnuts as well. Chef Roche tasted and grinned, \"The lemon is strong. It will take a little more work.\"