Food Improvisation Prints

Culinary Breakthroughs During Social Distancing

Chez Nous Menu

Lockdown casserole

An experimentalist alarms his guests by describing the appearance of the mushrooms in a dish they have just eaten.

'Wait, wait, before you mix them, you have to say, 'Pow!'.'

'I couldn't find my measuring cups, so I had to kind of wing it with the stuffing.'

'Cook is a musician. Improvises. Never makes the same thing twice.'

"You sure you don't want any Pi?"

'What a day! - the computer broke down, and I had to cook manually!'

On Sale Today Free Range Chickens...Back In One Hour.

Cooking With Pollock.

"If you liked tonight's meal, you might enjoy 'Making The Meal,' a documentary with outtakes and commentary when the cook ran out of eggs because someone put an empty carton back in the refrigerator..."

"Just remember...the main ingredient in all my dishes is love."

"We'll have to eat out tonight - I misplaced the can opener."

"Our chef specializes in atomic gastronomy."

'Nothing like the workplace to inspire creativity.'

Okay, let me guess...we're eating baked ham and meat loaf on a bed of fish sticks because you combined all the leftovers...

Man eating his meal with his feet.

'Uh yeah, it's supposed to be like that... it's a... it's a new invention.'

Eating raw cake mix.

'Now a lot of people throw the wax away, but if you can get yourself a can of Cheez Whiz, you can have fancy treats all night long!'

Endangered Entrees

'I know how you like Fusion cooking, so try this - macaroni and jelly!'

Your Dinner Is In The Potato Skin

'Thaw for 24 hours. They should have told me that yesterday.'

"I hope you like smoked salmon."

"The special tonight is Steak Teriyaki, which is seared, cubed, and expertly tossed into your mouth.”

"She'll only eat it if I cut it up in cloverleaf shapes, serve it on a blue plate, and do a little dance as I serve it."

'We're out of pheasant under glass, M'sieur — is duck soup close enough?'

'I hope you like it. I call it refrigerator cleanout casserole.'

"I wanted to eat like the French... so I am having a burger with bearnaise sauce."

Quisine: Exciting New Dishes Inspired By Whatever's Left On Your Shelf

"Did someone eat my edamame ice pack?!"

'We don't have pressed duck, but we could shove around a chicken for you.'

'Dear, what if tonight I add watercress, sorrel and purslane to our salad