Often times, after dining at a restaurant, I feel compelled to replicate a dish I couldn’t get enough of. Usually this ends up being a 12 hour braised cut of meat, with 15 components including a vegetable mousse, dehydrated vegetables and liquid nitrogen something. Perhaps that’s a bit of an exaggeration, but you get my point. The dishes I fall in love with are often so complicated that once my wine buzz wears off, I realize how ludicrous my attempt would be. So I scrap it.