[Sca-cooks] The infamous "Top Chef" episode
kiridono at gmail.com
Sun Nov 15 14:52:11 PST 2009
I suspect I would have gone with the beef, only chosen a cut that would be
more tender, like tender loin or filet. I might have then gone with some
sort of fruit sauce seasoned with cinnamon, cloves, etc. Or maybe a nice
red wine sauce, again possibly seasoned with the sweet spices, then
On Sun, Nov 15, 2009 at 5:05 PM, David Walddon <david at vastrepast.com> wrote:
> Tom probably would have appreciated a giant Turkey leg!
> I think the problem here is how to get "medieval" without doing something
> esoteric and actually medieval.
> I probably would have done something with dried fruits and a flavor profile
> of Christmas spices. I think that would say Medieval to the judges while
> still being accessible.
> There is a restaurant in Venice (Le Bistro IIRC) that does really great
> Renaissance Italian inspired dishes that are accessible to the public (and
> mostly correct) but still not "weird".
> On 11/15/09 1:55 PM, "Johnna Holloway" <johnnae at mac.com> wrote:
> > What about properly prepared slabs of beef with
> > a great mustard or other sauce carved at the last minute
> > and plated? Nothing speaks medieval like beef roast to most
> > people.
> > I thought about veal birds too.
> > Johnnae
> > On Nov 15, 2009, at 12:08 PM, Michael Gunter wrote:
> >> Anyway, the challenge was for the contestants to go to various
> >> casinos and do an appetizer for 150 based on the theme or design of
> >> them.
> >> One contestant, Jennifer, got Excaliber. snipped
> >> My challenge is to see what you would have presented. snipped
> >> What would you have made?
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks