Yet another whatzit

Continuing on my eat-odd-looking-yet-delicious-food trip, lunch today included this whatzit as the premier bites in the series of amuses bouches. I suppose it wouldn't hurt to tell you it's at the lovely Mugaritz. Can you tell what they were?

I'll give you another clue, they were actually a lot more traditional than you imagine. A similar taste can easily be found at any tapas bar in Spain. Speaking of which, I'll leave you to your fancy while I'm off pinching pintxos. I'm in San Sebastian after all. Click on the photo to see the rest of the meal. Ta.

Comments

[Mithrandir]

It looks like eggs, with burnt shells. So perhaps flame-toasted eggs (I'm guessing it results in something like a hard boil), with a mustard sauce?

[Eric Torralba]

looks like a Choux but kind of" Brandade de morue "

[Eric Torralba]

Brandade de morue

[Pim]

...wow, not a lot of guesses on this one at all. Com'on guys and girls, try a little!

Ok, here's another hint.
http://www.flickr.com/photos/chezpim/164036423/

Check it out and come back here with some guesses, ok?

;-)

[bean]

hard cooked eggs w/ aoli...

[meginAB]

I am thinking some kind of new potato but I could be way off.

[meginAB]

I hadn't even looked at the hint yet!

[Ulterior Epicure]

potatoes? except i have no idea why they're grey - or how they got that way? perhaps cooked in ash?

[Brett]

Looks like a deconstructed and most likely spherified tortilla with alioli or mayonnaise. Can't wait to look at the other photos. Hope you made it to La Cuchara de San Telmo and Aloña Berri on your pintxos tour (not to mention Txepetxa and Bar Bergara)! Yum! San Sebastián is a delicious town.

[Margaret]

I think these are new potatoes coated in a claylike substance for baking, rather like baking a chicken in salt.
Yours, Google expert
http://www.wretch.cc/blog/hkfoodie&article_id=3581173
(scroll down)

[cookiecrumb]

Oh. Salt-baked taters?

[Catherine Ross]

CRUSHED POTATOES, BROKEN EGGS and a "VEGETABLE COAL" dressed with " a garlic protein".

[milsabores]

Will have to ask Andoni Luis Aduriz, I can't figure out what it is...

[Chocopie]

hi, pim
Long time no see
your pictures looks upgraded with your skilled writing style. I wanna taste it.

[pisto]

Hi,

Could this be a new style of "patatas bravas"?

[Diane]

Grren eggs like the ones they sell at the Berkeley Farmer's Market sometimes? Plus aeoli?

[Arduro]

Sweet chickpea custard with aioli.

[Arduro]

Sweet chickpea custard with aioli.

[Joy]

I'm guessing potatoes?

[Sarah]

I just had to write to express my wonder at your photos...they are gorgeous, every last one. I've been trying my own hand at a photo of food every now and then with some luck but some frustration. Might I ask what sort of camera you use?

[cpr]

are they salted (duck?) eggs with shells that are covered with ash (and clay)and salt? Or preserved duck eggs (1,000 year old) with pine ash? they are popular in thailand?

[shaggy]

i would say it is a tuber a some sort , baked in clay,
then cracked and brought to the table with residue still on the skin

[Nanook]

Well, six months later is there an answer? I'm new to this blog, but noticed this mystery has been out there awhile...Five minutes and I'm already impatient....sheesh the nerve of some people...

[Txacoli]

Uh.....Clay poached potatoes! Is that cheating to go to Mugaritz and order them? The amusing part came when Amanda picked up one of the warm rocks in the bowl and tried to bite it.....The maitre d' sniffed; the waiter giggled. Props to the waiter!

Andoni uses the same bowl of rocks theme in the men's room with little soaps scattered amongst the oh so special rocks.