[Sca-cooks] The infamous "Top Chef" episode
johnnae at mac.com
Sun Nov 15 16:13:03 PST 2009
The theme I suppose was Excalibur which could be anything quasi
English, quasi medieval (knights in armour jousting), quasi court
They had to do 175 portions and had three hours to cook and prepare.
The question is how many molds they have and what sort of plates
etc for a challenge like this. I mean you could in theory do a molded
like an ice with berries or something like that provided you had enough
I wonder if small tarts of minced meat or fruit or both could have been
prepared, but time is a factor. Does Whole Foods stock a mincemeat that
could be doctored?
And of course they don't have access to recipes so what do you know by
that you can scale up and call "Excalibur."
On Nov 15, 2009, at 5:05 PM, David Walddon wrote:
> Tom probably would have appreciated a giant Turkey leg!
> I think the problem here is how to get "medieval" without doing
> esoteric and actually medieval.
> I probably would have done something with dried fruits and a flavor
> of Christmas spices. I think that would say Medieval to the judges
> still being accessible.
> There is a restaurant in Venice (Le Bistro IIRC) that does really
> 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
>> I thought about veal birds too.
>> 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
>>> One contestant, Jennifer, got Excaliber. snipped
>>> My challenge is to see what you would have presented. snipped
>>> What would you have made?
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