transglutiminase fun

On Friday I had the pleasure of working with another chef in the kitchen. We decided to play around with some TGM. Unfortunately the last package I have left. We made some salmon gnochi and rolled a rib eye cap. I had a luncheon that day and had some scallops and halibut left over, so we bonded them to chicken skin. All in all alot of fun and pretty tasty too. We only just put a dent in my TGM so I have about 3 weeks now to finish the rest. Look out for more frankenmeat in the near future.
Oh yeah, thanks Pat for all the input. It was lots of fun.
Jason