Karage on white mole

In culinary school I made a white mole sauce and a couple of my instructors lost their damn minds. Some of their comments; "Have you ever made a mole?" "There is no such thing as a white mole". It's crazy, when you extend the bounds of established dishes while being true to the spirit and flavors of a dish, some people just can't accept it. But regardless what they said...it tasted amazing!

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Comments

tshewman

Reminds me of the pure white colored dark chocolate ice cream Jordi Roca makes. It's fun to play with the minds a little. :-)

digitaldookiez

Umm, if there's no such thing as white mole, then why does this exist? I've had white mole a number of times now at various restaurants across the country. You should inform your instructors they may need to update themselves on Mexican cuisine. While it's not as common, it certainly exists....

tangma27

As long as it tastes delicious..who cares LOL

Robert_Conn_II_123023

lol thanks for the input but the link was to homeimprovements.com. Ive been out of culinary school for many, many years. But the thing is this....after watching this video https://www.youtube.com/watch?v=wqDaZsgR5zg I am starting to think my instructors were right. It seems like the illusion of culinary excellence is more important than the flavors anymore. Thanks for the comment. I am loving being a part of this small but dedicated group of culinarians.

fisher23

Looks great. I did find a recipe for Molé Blanco. http://www.food.com/recipe/mole-blanco-white-mole-sauce-417838

tshewman

why would this videogive one an idea of illusion is more important than flavor? With the damp hay (aroma), the wild plants and herbs (that aren't normally part of every day diet) and a duck egg (that one cooks themselves), add the flavored oil (which most don't have) and crunch chips (contrasting texture), it has a bit of everything yet is simple. Aroma, different textures, different flavors, and the experience of doing it themselves. I would respecfully submit that not only is flavor important, but flavor is no longer limited to the flavor of the mouth.....but the amalgamation of all the senses. At least that's how I would view this dish/video.

Robert_Conn_II_123023

I have been for years, a follower of what the "best" in the world are doing. I love learning more than anything else, but when I saw that egg being fried (desecrated) in this video I was more than put off...I was offended at my core. As a follower of Chef Achatz and others like him I totally appreciate that the experience is more than the sum of it's parts I just couldn't get past the idea that this is all flash and no substance. If I ever fried an egg like he did in this video I would be ridiculed by every culinarian I have ever known, and rightfully so. Ignore for a second who made this...and look at this dish as a diner. I see a trend of food-porn that is putting us back...not moving us forward.

Robert_Conn_II_123023

Thanks!

Maggie_Fraser_1625838

Mole blanco is traditional in Oaxaca