Well, I'm not sure if others will play along, but I thought it would be fun to have a thread where we compose dishes entirely based on just imagination. If you are like me.. and sit at work sometimes daydreaming about a dish.. how you might approach it.. construct it.. the techniques you use.. etc. then here is your chance to verbally describe that dish in all it's glory. Note: Here's a free online sketch tool if you want to illustrate your idea http://www.onemotion.com/flash/sketch-paint/ I think that the pro chefs should chime in and comment on these ideas to endorse, or suggest sage advice based on experience. My first imagined dish would be a southern shrimp and grits plate. For the grits, I'd choose a coarse ground grit, and add in some butter, s&p, and something like velveeta with cream to make them cheese grits. On a rectangular plate, I'd form the grits into a ring mold and top them with a grating of premium aged cheddar. That would then be toasted using a torch. Finally thinly sliced scallions would be placed atop. The shrimp would be jumbo gulf shrimp, as fresh as possible. I'd clean them, then in a hot pan melt some butter and toss in a little freshly chopped thyme and garlic. Cook the shrimp in just that butter, thyme, and garlic and season with s&p. When they are perfect, I'd place them on the plate leaning against the cheese grits. I think a few drops of a lemon or lime gastrique and a couple micro-greens tossed in oil and vinegar could finish out the dish well. What do you think? What would you change, and what is your imagined dish?