origamicrane

I have to ask who the "audience" is. My husband and I have done fusion for Asians and ya know the others, they like different things, that's what we've found. ← they haven't confirmed me for the competition yet but i think i got a good chance of getting on. It a tv cooking competition basically 5 contestants take it in turn to cook a dinner party on consecutive nights. At the end of each meal the other contestants score the meal and the person at the end of the week with most point wins. As the judges are the other contestants there are no real rules. in fact you can buy your food pre-made, you can hire a caterer, you can order take out!!! The only thing is can you convince the other contestants to give you high scores.

green tea souffle and vanilla ice cream?? hmm.... think i like it the other way round vanilla souffle and green tea ice cream as i think this way round i can make the vanilla souffle flavour quite strong yet not overly sweet. I think a green tea souffle would have to be quite subtle in flavour and also i think it will lack the aroma of a hot vanilla souffle. But i guess after the palate cleanser a subtle dessert will still work. hmm... chicken or egg time torakris what was your matcha souffle like? was it sweet? That right kris the menu is lop sided when we get to the ballotine any suggestion for an alternative dish? a japanese dish with french tweaks? or a french dish with japanese tweaks ? the first 2 dishes are fish based then the scallops and foie i can see the transistion from the rock shrimp to the fish to the scallops and foie but from that point on i'm kinda stuck. I guess i could just got for a full seafood menu and have another fish dish ? but think that be over doing it. So chicken, beef, pork, lamb, duck, venison, ostrich, crocodile, buffalo, veggy, fish or shellfish.

I was thinking of a kiwi vinaigrette of sorts. As for the miso, will it be a glaze, a broth, what form will it be? If you're doing a dark jus stick with chicken, the lamb would be too strong. I make a chicken demi-glace using browned bones. The flavor is delicate. Don't serve greens with nothing on them. Dress gently with a neutral oil and citrus juice, salt and pepper. Sounds nice. Depends on how practiced you are at making souffles. I would do a vanilla one though with green tea. ← thats right the kiwi sauce is a vinegrette mixed with mirin, rice vinegar and sugar teh end result should be sourish and sharp. the miso is a yuzu miso marinade for the fish. mix the miso with sake and mirin marinate and grill very simple. i'm intereseted in the demi glace is there a thread on egullet ? as the lamb jus is very nice but even i think it seems a little strong for the chicken. to be honest i think i'm pretty good a souffles as i never had one collapse on me yet!! hmmm... vanilla souffle i like it. so if you were going to do a cross cuisine menu what dishes would you choose?

Hard to go wrong with garlic, shallots, mushroom, tarragon and lamb stock - this whole dish does seem to stick out a bit though - but it sounds good on it's own. I don't think so with the sauce - I was picturing small cylinders on top of the spinach and mash with very delicate sprouts - which in that case a bit of walnut oil perhaps - but in the version you describe with the jus - no. That's how I pictured it - I do hope you mean "threads". (nevermind I need to sleep - I missed the word shredded and just saw "chunks") Risky to make. Risky to sit. Risky to transport in a contest environment - but I'm sure you're up to it. Done well, could be a bonus. ← thanks for that sizzle really helpful The reason this menu didn't sit qute well with me was that the japanese and french theme seemed a little disjointed. but you comments really helped especially with the ballotine just picturing the presentation a bed of wilted spinach, tower of mash and mizuna leaves on the top 3 slices of the ballotine arranged round the tower a drizzle of the sauce and here were i put back the japanese theme back in some edamame peas sprinkled round and maybe using shittake for porcini? got to try that tonight

cool i'm using yuzu miso for the sablefish i'm thinking a citrus note leading from the kiwi although to be honest the black cod and miso i make usually is on the sweet side not sure if i should reduce the sweetness of this? yeah the scallops with the foie are literally just warmed through, so the foie and scallops have a similar texture you should make it some time its really nice. for the ballotine stuffing i mince up the thigh and leg meat and mix with fried diced pancetta, garlic and shallots, some breadcrumbs, chopped porcini, a little tarragon, seasoning. The thing is i'm thinking of a dark jus sauce for the ballotine made from lamb and chicken bones not sure on if there is a more appropriate sauce? for teh salad just some green leaves but do i need to put a dressing on? if yes? what kind? yep lemon balm, lemon mint. The candy floss is just shredded into small bit size chunks and spread over the peeled pomelo slices, it looks like you are eating a cloud for the souffle why do you think it is risky? risky to make? or risky in the course of the meal?

morning guys what I think touaregsand is asking for is to compare and contrast his korean recipes with one of our chinese recipes. Also don't you think it would be so much eaier if chinese family did compile family cook books?? For instance more often then not family recipes are not measured could you imagine if other mothers were asked to document their recipes for a cookbook? it would be a list of ingredients with a handful of that, a pinch of this secret ingredient, crucial step and cook. ok the recipe below is not mine, i nicked it from recipezaar i'm not saying the following recipe is the "REAL" recipe but to me reading the ingredients i would identify it as a mapo tofu. Mapo Tofu 1 lb firm tofu 4 ounces ground pork 1/4 teaspoon salt 1 tablespoon chili paste (to taste) 3 tablespoons chicken stock 3 green onions 1 teaspoon black bean paste Marinade 1 1/2 tablespoons tapioca starch 2 tablespoons soy sauce Mixture 1 tablespoon cornstarch 2 tablespoons water 2 tablespoons soy sauce Mix marinade ingredients. Marinate pork for about 20 minutes. Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes. Remove from boiling water and drain. Chop leeks or green onions into short lengths. Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the black bean paste. Add the chili paste, then the stock, tofu, and leek or green onions. Turn down the heat. Cook for 3- 4 minutes. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

thanks guys sizzle those photos look yummy. zadi this is for a professional job i'm entering a cooking competition. torakris i'm looking for both fusion and french dishes to go with japanese dishes. here my initial idea and apologies if i comes across quite pretentious well it is for a cooking compeitition. my idea is to make a tasting menu so portions are small i start with two japanese dishes. in the middle i have a japanese/french fusion dish and finish with a french main and dessert. preliminary menu is 1. raw rock shrimp with kiwi sauce 2. black cod and miso 3. pan fried foie gras with warm scallops, green pea puree and roast hazlenuts 4. chicken ballotine stuffed with pancetta and porcini sides dishes: wilted spinach, mash, french beans, green leaf salad. 5. pomelo with lemon balm and candy floss. 6. chocolate souffle and green tea ice cream only thing is that this menu does quite read quite right to me. any suggestions on how i could change some of the dishes to flow more easily?

hi there i was wondering are there many french restuarants in japan? mainly asking becuase i am trying to cook a 5 course meal with some japanese and some french dishes in. anyone got any suggestions ?

For dim sum I recommend the following places in chinatown royal dragon, golden dragon, joy king lau. tehy all pretty good quality and cost is normal for dim sum in chinatown. Yauatcha and hakkasan are good although probably double the price of a normal dim sum place.

its the stuff inside of the bamboo. you buy it dried and it usually used for soups or in dishes with lots of sauce as it takes on the flavour of the sauce.

yes please!!

this one is nice Piri Piri Prawn 1 large Bay leaf 4 large chili peppers sliced 1 large lemon juice 4 T. olive oil 4 T. coarse pepper 1 t. sea salt 6 cloves minced garlic 2 T. cider vinegar blitz all the above ingredients in a blender and marinate prawns for a few hours. skewer with chopped onion and peppes and grill until done

yeah i wanted to make the most authentic version of the dish as possible and i think i succeeded there yeah thats why i lost i forgot westerners just can't get their hands dirty bought 15 crabs used two in the filming and cooked 13 for the judges it took about 3 hours.

hehehe!! thanks i''m actually 29 this year. the restaurant is the family business so not mine my fathers. No my restuarant doesn't have a website there no need as its in a very middle class english suburb so the food is very westernised cantonese food but its popular with the customers.

Good show! origamicrane. The chili crab looks great. It's too bad the "judges" didn't appreciate good food nd something different. I hate it when people "play it safe" all the time. It would have made for a more interesting show for the audience if they had used their hands! ← thanks dejah! the crab was pretty good ;) thats the problem with the British!! very conservative when it comes to new foods, they acquire new tastes by osmosis!! My restaurant did a chinese new year special menu abuot 7 years ago the menu had sharks fin soup, suckling pig and black sesame soup dumplings, the customers drank the soup but left the shark fin, ate the pork but left the crackling skin and didn't even touch the black sesame soup dumplings once they pierced them!!

pics of my cooking competition dish http://forums.egullet.org/index.php?showto...30entry863292

hi guys damn i'm knackered!!! just got back from the filming. sorry Andy i didn't kick his butt!! I lost!! anyway photos first talk later my work area my cameraman simon a nice home economist named catherine who was helping me with pots and pans etc yours truly looking rather bemused crab killing factory chilli crab 1 chilli crab 2 its a lot isn't it? chilli crab 3 yet more !!! all ready to serve a side of sticky rice my consolation prize a 20 cm wusthof knife nice and this time i learnt from marky and i nicked the apron!!! hahahha gotta love that five finger discount my doggie bag of all the crab that i made extra the best prize!! ok so here's what happened. 9am arrive put the crabs in the fridge, have some make up 10am film us outside the college and intro to the cook off 11am start filming me cook the filmed dish ie: this is the one where they do mulitple takes of etc. every so often claire would pop in to ask questions about the ingredients and the cooking. 2pm we finish my section and break for lunch 3pm they start filming joey's filmed dish while i do the real cooking for the judged dishes. At 5.45pm we plate up and serve 6pm the votes are in 6.30pm we all gather in the dining room and the winner is announced. 7pm we do a really cheese outro where joey has an apple on his head and i take my bow and pretend to shoot him with an arrow 7.30pm its a wrap i go home 8pm i'm at home tucking into curry crab and rice ok so why did i lose? 1. they had rejected all my signature dishes and at the end i just plumbed for chilli crab that i only ever cooked once before. 2. the dish was singaporean chilli crab and i made a pretty authentic version of it. Joey on the other hand made crab cakes!!! and a chilli sauce. 3. the real reason i lost is i didn't cater to my clientele!!! the judges didn't know how to eat crab that is still in its shell!!! mofos!!!! and they call themselves cooking students!!! I was confident i was going to win in fact even joey thought i was going to win as he said so in his popvox before the verdict!! well i guess its what i deserve for being such an overconfident so and so!! honestly this defeat has been kinda humbling in the sense that i really have to cook for my customers and not myself. After my defeat had a chat with some of the judges and they said that none of them wanted to use their hands to eat the crab as they were being filmed!! what the ??!! stillborn or what??!! oh! well at least i got a nice £50 wusthof knife to add to my collection which is much more then masterchef and this time i took the apron too also the producer said he keep my number and asked if i be interested in doing any other cooking programs in the future which was nice even if he didn't mean it so did i enjoy myself? yes! definitely i was grinning the whole day!! did i learn anything? yes! remeber to cater for your clientele and never overestimate their taste or dexterity am i disappointed? kinda for the fact that the judges didn't know how to eat crab! am i humbled? only for today hahaha!! failing is part of life the important part is to recover and bounce back quickly anyhoo next!!! hell's kitchen!! should know if i get on that one at the end of the month!! as i said before let is never be said i'm not persistent.

wow!! finally finished filming!! Thanks marky!!! really not worried, i got nothing to lose hahaha I get to cook one of my favourite dishes, get to plug my takeaway, get on tv and have some fun. The tv show should be on in May. its surprisingly knackering work!!! Got up today for a 7am start it took over an hour to get a few miles to my archery club because of the heavy snow. Its strange taking several takes of one conversation. repeating the same conversationover and over again!!! especially as i watch groundhog day lastnight Its strange taking several takes of one conversation. repeating the same conversationover and over again!!! especially as i watch groundhog day lastnight hahaha! Anyway filmed me chatting to Claire Sweeney about my cooking, issuing the challange to Gino ( who will be referred to as Joey from this point on "how you doing?" ). Then went to Loon Fung chinese supermarket in Alperton to film me walking back an forth like a rabid rabbit pretending to buy stuff etc. While Joey and Claire actually went to oriental city to buy stuff! Then back to my shop to film me and my parents for the family shot. Then home to film me making sushi for a couple of friends and just chilling out. The surprise star of the show will be my friends french bulldog who the camera crew spent about an hour filming!! marky not really an expert on miso torakris on the japanese forum would be a better person to ask, but the difference from my point of view is the saltiness and if it is a fish dish you are making i believe you should have went for the white stuff as its less salty and red is the most salty. What dish are you making?

oh yep definitely. but the part i really hated was when they were talking about the newspaper story about there marriage breaking up, as if anyone would really want to discuss their private lives on screen that was so staged.

the end justifies the means if 'ole mockney can get the schools to change the menu and get kids in the uk to eat healthier i wouldn't mind if he had tourettes, called every customer at fifteen a tosser and declared himself gods gift to cooking:raz: also remember that jamie oliver is passionate about his food. bill clintons party decided to change their minds after confirming a menu weeks in advance if a party had done that at my restaurant i would have called them tossers too as they probably wasted a good few hours preparing menus, faxing them back and forth, ordering the best ingredients and preparing each dish hours in anvance and also if it was a special menu then all the ingredients would have gone to waste unless they could be used in other dishes in thsat serving.

online food forum?

I'm going to to see if i can plug egullet on the tv program not sure if it will make it into the finished show but i will try. but how would i describe egullet? foodie website? website for culinary arts and letter?

morning all!! filming for Chef V Britain tomorrow and saturday aka Sam versus Gino in the chilli crab and sticky rice cook off. It should be fun, will write up something about it on sunday. If they let me take photos and stuff of the show I will post them online. Also The FOODLOVER'S program is HELL'S KITCHEN had a look in London's Metro newspaper today and there was an ad for Hell'sKitchen with the application email address of FOOLOVERS@ITV.COM. They are still doing auditions around the country during March so if you wanna be a wannabe or you wanna be abused by 'ole Gordon Ramsay then apply. Ukfoodie you had any feedback from the program yet?

right!!!! definitiely TMI!!! and no not awareof any lactating women in my social circle at teh moment!!!

kewl! :) well this week is the cooking competition. They finally decided they want me to make chilli crab and sticky rice I will take some photos along the way and post them on saturday night.