StyleForum Iron Chef Showdown

[Dragon]

Originally Posted by Manton

I am thin, you jerk.

haha!

I mean, great cooking takes experience in eating too. Kwik probably hasn`t had the chance to experience eating food cooked by many great chefs.

 

[kwilkinson]

Originally Posted by Dragon

Kwik probably hasn`t had the chance to experience eating food cooked by many great chefs.

Sadly true.

 

[Piobaire]

If I can bring the wine, I would humbly submit myself as a judge.

Oh yes. Please. Battle Foie Gras.

 

[kwilkinson]

See, foie is one of the items Manton would absolutely kill me with. I've cooked it less than 10 times.

Then again, with battle Foie Gras, everybody wins.

 

[Piobaire]

Originally Posted by kwilkinson

See, foie is one of the items Manton would absolutely kill me with. I've cooked it less than 10 times.

Then again, with battle Foie Gras, everybody wins.

You told me about the duck you cooked in rendered foie. That would certainly count!

 

[kwilkinson]

Originally Posted by Piobaire

You told me about the duck you cooked in rendered foie. That would certainly count!

Nahh son, that was beef tenderloin poached in foie gras fat.
And it was heavenly!!

 

[Go Surface]

This thread is so geeky.

I vote Kwilk.

 

[gdl203]

Didn't kwilk start cooking/learning about 6 weeks ago?

 

[kwilkinson]

Originally Posted by gdl203

Didn't kwilk start cooking/learning about 6 weeks ago?

I've been cooking my entire life, but only been cooking in a professional manner (if you can call it that) for about 6 months, since August.

 

[SField]

Originally Posted by Ambulance Chaser

How would we know a pictured dish doesn't taste awful?

You can tell a lot by color.

 

[jaydc7]

Originally Posted by kwilkinson

beef tenderloin poached in foie gras fat.


Wow.. really? So its like poaching an egg, but its a tenderloin.. and instead of water its delicious fat?

That sounds wonder.. and healthy..

 

[gdl203]

Originally Posted by kwilkinson

I've been cooking my entire life, but only been cooking in a professional manner (if you can call it that) for about 6 months, since August.

I think Manton would kick your derrière, tenderize it, blanche it and sous-vide it

 

[kwilkinson]

Originally Posted by jaydc7

Wow.. really? So its like poaching an egg, but its a tenderloin.. and instead of water its delicious fat?

That sounds wonder.. and healthy..
Well what you do is throw a knob of foie gras in with tenderloin and sous vide it all. As it heats up, the foie gras melts and the flavor goes all over the tenderloin. I don't know about healthy, but it's certainly wonderful

Originally Posted by gdl203

I think Manton would kick your derrière, tenderize it, blanche it and sous-vide it

I think he would right now too. That won't be the case for long, though.

 

[otc]

How about a small group of judges in each city volunteer to score the dishes based on a rubric of some sort (comparisons vs a set dish from a chain with chi and nyc locations or something).

I volunteer...

 

[Piobaire]

Originally Posted by kwilkinson

Nahh son, that was beef tenderloin poached in foie gras fat.
And it was heavenly!!

Okay, calling me "son" is not going to get you any extra points.