So my entry is inspired by Rob's admonition at the beginning that "drinking a beer while eating Chinese take-out doesn't count!". What I did was melt some soy marshmallow with a little butter. Then I stirred in some puffed barley (made by overcooking barley, drying it and flashing it in a fryer) and toasted sesame seeds and rolled it into a thin sheet. I brushed the sheet with a malt gastrique made by cooking malt syrup, malt vinegar, sugar and lemon juice to a thick syrup. I cooked a piece of salmon sous vide at 104 f. for 20 minutes, cut a block and rolled it in the gastrique-brushed barley sheet and sliced it into cubes. A nice malty beer finished the dish.
