"There are no new ideas," the old saying goes. Yet every day a chef will challenge himself to disprove that statement, reimagining the experience of eating and bringing new life to the tried-and-true. Take fish sauce, for example. The 2,000-year old staple of asian cuisine was recently upgraded to "it" condiment, but how to improve upon something with that kind of history? Enter Chef James Briscione's recipe for Fish Sauce Peanut Brittle, a creative twist on the salty, nostalgic sweet that's nothing short of surprising.