The Chicago Reader challenged Alinea chef Grant Achatz to make a dish using the Southeast Asian Kluwak Kupas nuts for their new Key Ingredient feature. Achatz, who had never heard of the nut, used it in a Tom and Jerry before challenging Avenues chef Curtis Duffy of Chicago's Avenues to use Chinese black beans for the next challenge in the series. Upon hearing Achatz's task for him, Duffy simply said, "bastard." Sky Full of Bacon's Mike Gebert created a five-minute video chronicling the process. [CR via Eater National]
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