ISOP Chili + Using CS smokerless approach for Flanken ribs worked. Verdict from guests (who had previous versions) were this was richer and tamed the spice a little making it that much more enjoyable (I was tame with the finishing butter though not using as much as I personally prefer, but agree over all the dish was richer). The Lime sour cream sorbet was another huge hit (450g SC+ blanched zest of 3 limes + juice) and served with a modified version of CS Rich as colorful metaphor biscuits. I poached the butter and cream with caramelized sweet corn (using PC method-no water-used toasted corn stock) and was a big hit. So, modified ISOP Chili served with aged parmigiano reggiano, lime/sour cream sorbet and rich as bleep corn biscuits served over smoking oak chips. Thank you
@ChrisYoung, Heston Blumenthal and the entire development team! I have to admit, I wa blown away by this (again) and I'm curious where the CS team would go with this.
