these are two crazy projects we've been working on. left thousand year old bantam egg. richard made this by soaking the eggs in a lye-salt brine for eight days and then poaching them. The idea came from harold mcgees book and its crazy.on the right is tuna salami that came about basically by trying to use tuna scraps from a party. it freaked me out for the first couple of weeks but i feel better about it now. it has nice mold and starting to firm up.