FROM AN EGG TO KAOLIN

The most important at this stage of the project “Land and Water” is that we have opened ourselves to see the title elements. Limited to thematic areas (fish, meat, root vegetables, amphibians and reptiles, insects, juicy and refreshing, desserts, coffee, ceramics, wood, music, visualization, documentation, public relations), with our past experiences with the product and under the influence of a unique filter, which is the personality of each of us, we came to the point where we lose any boundaries in thinking about our underground restaurant. At the same time, very importantly, we have learned not to bite off more than we can chew.

We found ourselves in this place certainly because of our growing openness to the other group members. We have created an unusual combo, have learned to listen and be listened. “Land and Water” has so far concluded a lot of threads – one, once extinguished, functioned alongside those, which have acted as a detonator and motivated for further action. For example the egg. Luiza Trisno (RAMEN GIRL of Yellow Dog) asked in the forum about information related to the century egg, Adrian Klonowski (Metamorphosis) answered to it by citing a completely different idea: ground flavored eggnog with duck eggs. Head chefs told us about their kitchen experience – they mention temperatures and times that they use to prepare the perfect egg.

Then Michal Lewandowski (Szajnochy 11), who owns an organic chicken farm, can advise us when and where to get a good product. Then Anna Żołnierczyk (University of Environmental and Life Sciences in Wrocław) proposes a meeting with the rector, whom main study subject is eggs. She herself looks at the issue in terms of nutritional value, the effect of processing on the physical and chemical characteristics. Then Kristoffer Basznianin writes: – and this is where kaolin enters, in combination with water, lactose and elements of burnt butter, from which WD ~ 50 made edible egg shells. Kaolin again touches on topics, which Karina Marusińska deals with (Wroclaw Academy of Fine Arts), she brings the Food Think Tank its mining and processing. Subject stops to return again together with the results of experiments with individual laboratory where Luiza Trisno cooperates (at a distance) with the student Janek Andrzejewski (University of Environmental and Life Sciences in Wrocław) in the subject of amphibians and reptiles. They report: – We don’t want to go into banality. We are looking for opportunities arising from biology (the suitability of the food for human consumption) and availability (protection of species), and traditions in different cultures. This is what we will do for sure: caviar from snails and fermented duck century egg (we’ll write about the expected processes in a few days). I want to make a starter: eggs with caviar on blinis (and here we are thinking how to make blinis with something related to reptiles / amphibians). We are thinking of using the spawn of frogs (we are collecting info if it’s at all possible). We have contact with a laboratory that can help us to get it in a form that can be safely used. I’m even thinking about a highly controversial option – in the Philippines, generally in Asia, people eat egg embryos. I will examine the topic, but I don’t know if it’s worth at all to go in this direction. Let me know what you think on this issue. I don’t have to wait long for the response – the discussion went a bit extreme – Magdalena Kurzawa (University of Environmental and Life Sciences in Wrocław) vividly describes a Filipino tradition, Basznianin sums up: remember that what is a component of other cultures, not always can be translated into Polish…

What is happening in this and other areas related to “Earth and Water”, we’ll find out next week. In front of us is a very important meeting of the Food Think Tank, opening a new phase of the project. Each section will present their concept, which on April 22 will be close to perfection. The effects of work on them will create a unique character of our underground restaurant.

Text: Agnieszka Szydziak, photos: Karina Marusińska, Wikipedia.pl, Jedrek Stelmaszek / GrappaStudio, Luiza Trisno, Krzysztof Klimaszewski