> "'Chemically and culinarily, you should think of them as a wonderful hybrid between an artichoke and an egg, or an avocado and an egg may be a better comparison. Again, you ask somebody 10 years ago, "What do you do with avocados?" and nine out of ten times they're going to say guacamole. Now they're in everything, almost to a point of self-parody. Same thing with uni. They are full of fat and protein, so you can use them as a source of browning. You can incorporate them into a barbecue marinade or a yakitori marinade. You can use their fattiness to enrich doughs; they make some of the best brioche that I've ever tasted. I sweated down urchins with andouille sausage and used their fat to make probably the best dirty rice I've ever made.'"