A few months ago, I had a great idea. I’d just recently found a great challah recipe from America’s Test Kitchen, and I had the thought, “You know, challah isn’t the same as brioche, but it’s close. Cinnamon rolls are made out of brioche… so what if I made challah out of 6 braided strands of cinnamon roll?
The bread came out interestingly layered and noticeably over-worked, but good. The next step was seeing how the bread would do as cinnamon French toast. When asked how I came up with it, I gave a joking answer of “I like cinnamon toast; if it’s worth doing, it’s worth overdoing.”
It’s a reductivist joke, and one that too many operations are taking literally. If you’re creating a dish, and you want it all to highlight and enhance a particular flavor, that requires fitness to do well.
If you’re going to go overboard, you’d better be able to swan dive.
