Was just watching an episode of Chopped called "Green Apps and Lamb".

The dessert basket contained Buttermilk, Kiwi fruits, Braeburn apples, and amaranth. Neither chef had worked with that grain before, but they came up with admirable dishes: One made an amaranth risotto with rosemary-scented apples and a caramelized/candied kiwi garnish (sugar free dessert)(the risotto was bound with sour cream and, I'm assuming, the buttermilk), and the other made a buttermilk custard and an amaranth "salad" that incorporated both fruits, the whole topped with a thin slice of apple brulée.

I thought of you guys on the Forum, learning to use grains - and other ingredients - that are new to you...granted, not under that kind of pressure!

Ever watch this show? Such challenges. I think many of you are up to such an exercise - conceptually, anyway - and would enjoy the program.

  

It is one of my favorite shows but I missed it tonight. I thought it's regular night was tuesday? I couldn't cook in those time limits. I also bet they would give me chicken, peanut butter and rye crackers.

Quoted from gulfcoastguy

It is one of my favorite shows but I missed it tonight. I thought it's regular night was tuesday? I couldn't cook in those time limits. I also bet they would give me chicken, peanut butter and rye crackers.

I was watching an episode on hulu.

If you're a contestant on this show, you're cooking for judges, and you're a chef who is cooking for customers. Rye-stuffed roasted chicken with a peanut-sauced vegetable? Chicken breast satay with a rye-cracker dusted fritter of some kind????

You can do it, gcg!

I have not watched Chopped, but those amaranth dishes sound good, and seems like they could be tweaked with compliant substitutes, too.  Thanks, San J!  

Quoted from san j

I was watching an episode on hulu.

If you're a contestant on this show, you're cooking for judges, and you're a chef who is cooking for customers. Rye-stuffed roasted chicken with a peanut-sauced vegetable? Chicken breast satay with a rye-cracker dusted fritter of some kind????

You can do it, gcg!

Well I used to make a heck of a chicken cachitore but 30 minutes? Get real.

A whole chicken would require more than a 30-minute bout. They give cuts of meat and fish that don't necessarily take that long. But butchering-skills are definitely required to master the challenges.

This is grill week. Wonder how they are going to play that? It takes about 20 minutes to get a charcoal grill up to a steady temp and burning clean.

The grills are pre-fired and ready to go.

Probably gas grills   anyway.

I remember seeing them use the stovetop kind, but I can't be sure if that was on Chopped or on Top Chef.