Seen on a menu at a San Francisco restaurant: This year’s shelling beans cooked in last year’s shelling bean miso.
It just seemed like such a paradox to me. Regardless of whether you are trying to sell “farm fresh” or “aged to perfection” food, you are going to fail with this one. This almost seems borrowed from clever ploys parents use to get their children to eat leftovers.
(On a side note, the dish was delicious.)