~ delicious corpse ~

HERE IS YOUR RANDOMLY GENERATED MENU
 
PICK YOUR FAVORITE COURSES


 vegan  meat  dairy  seafood  weird

Amuse Bouche
nori-candied coconut oil vinegar
(add to favorites)

First Pair
charred chicken coulis, grilled parmesan tartare
(add to favorites)

Second Pair
dehydrated refried bean and mango lasagna, red pepper-injected tilapia and beef cheek noodles
(add to favorites)

Three Of A Kind
moroccan cottage cheese garnish, yam pasta, carmelized chicken wing jolly rancher
(add to favorites)

Third Pair
chopped cayenne and bulghur wheat tempura, chopped quail and maple syrup candy, wild rice-baked crawfish and orange flower omelette
(add to favorites)

Full House
split pea-braised flower and pismo clam and blood orange rings, onion-poached mango and cornbread salt
(add to favorites)

Four Of A Kind
lemongrass lasagna, tomato-wrapped flower sandwich, beef tongue and sesame oil-scented cream fritters, carmelized cardamom and caper burger
(add to favorites)

Please notify your server of any diet restrictions prior to ordering. corpse AT foodhacking DoT com
~ permalink for this menu ~

Based on the surrealist game Exquisite Corpse.

Your Menu's Shopping List
You can remove ingredients from the shopping list or add things from your kitchen. Then click the button for a new random menu made with this shopping list.
Continue generating random menus with the same shopping list!
ex: fennel, colston bassett stilton, mahi mahi, apricot, turkey leg

Lists of Ingredients


To see ingredients used to create random menus, click on a list below.
Vegan
Weird
Meat
Dairy
Seafood
Techniques
Preparations

Strange Shopping Lists


Diseases
San Francisco Neighborhoods
Foodhacking's Kitchen
Periodic Kitchen of the Elements
Sugar Cereals
Illegal High Drugs
Religions
Insects

Edit Your Menu


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Suggest Additions


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Recent Favorites


dehydrated yellowtail tuna caramel
cardamom-encrusted pinot grigio glaze, shaved langoustine syrup, fermented pinot grigio dough, persian cardamom and chicken satay
polish porterhouse steak roulade
agave-spiced leek and pumpkin tahini, pumpkin-marinated pumpkin fesenjoon, herbed sesame glaze
individually-wrapped langoustine and potato duxelle, jerked potato and pinot grigio sushi roll, dried chicken caramel
crawfish and chambord compote, horseradish and chambord skin, horseradish-scented horseradish and pluot crostini
dehydrated porterhouse steak and champagne donut, sous vide champagne and porterhouse steak relleno
moroccan venison and carrot caviar, venison and carrot fesenjoon, italian carrot and venison skin
partially hydrogenated seitan vinaigrette, condensed milk-wrapped fenugreek and dill bun
drizzled duck liver and pine nut pot pie, fresh fish sauce and pine nut souffle, deep-fried fish sauce and pine nut caviar
individually-wrapped parsnip waffle cone, moroccan dungeness crab and mission fig smoothie, parsnip-wrapped ginger sausage
fresh collard green and pumpkin waffle, liquid nitrogen cashew slurry, partially hydrogenated carp aioli
chicken leg-spiced plum foul, sous vide chicken leg gastrique, squash blossom fritters, dried chicken leg and mango fudge
pickled chicken and cardamom and pinot grigio aioli, pinot grigio-battered pinot grigio fondant
artichoke-wrapped artichoke and goat and medjool date slurry, fresh squeezed orange flower and cucumber phyllo pastry
blackened porterhouse steak parfait, curried porterhouse steak biscuits
carrot crostini, carmelized carrot cake
de puy lentil-wrapped banana fajita, banana-spiced de puy lentil and banana hummus, jalapeno-baked de puy lentil waffle, de puy lentil ravioli
pulled patty pan squash and alaskan king crab frittata, roasted alaskan king crab and langoustine ceviche
charred pancetta and caviar oil, partially hydrogenated wasabi and caviar consomme

see all the favorites >>