Alan's Batterie de Cuisine

[jacko]

Looks like hard caramelised sugar to me, Dribbled over a cold spoon (or something similar) to get the shape. Just guessing of course, could equally be hard caramelized onions .
It's good to see we're getting off that boring bass subject and onto the more important things in life like food and drink. Love the Knife collection. I'm a bit of a collector myself although they tend to be heavy Sabatier in my drawers - a begger to keep sharp.  
looking forward to the one dry day we're scheduled in scotland this summer so I can warm up my own BBQ;-)
 
graeme

[ajdover]

Graeme is spot on.  What they are are doodads that you make with caramel.  Essentially, you take caramel, cool it slightly, then dip a spoon in the mixture.  You then make little designs by flicking the spoon over a sheet pan lined with parchment paper or better yet, a silpat silicone baking mat.  Once they harden you simply peel away the design and use as desired.  
 
In the picture, we made the flan, and then placed the doodads on top of it.  A bit of overkill I think (it wasn't my idea), but it did build height on the dish, one of the things you try to do while plating for presentation.
 
Alan

[jlpicard]

All this talk of Barbeque is driving me mad! I love pork ribs! I'm going to rush right over to Famous Daves! Sorry, that's the best I can do living in Utah. Actually there are a few independents around here that make pretty decent que. Then again, what do I know about real Que? I'm just a transplanted New Yorker with a big appetite and an appreciation for great food! Mike