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san j
Tuesday, November 13, 2012, 12:10am Report to Moderator Report to Moderator

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Quoted from JillP
spread a think layer of grated ginger on the steaks and simmer

What kind of layer? It could "go either way", as you've written it.


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JillP
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Quoted from san j

What kind of layer? It could "go either way", as you've written it.


When I make it I use finely grated ginger and put it on...let me think what to compare the depth too...think trout almondine...as thick as the almonds would be...slightly less than the thickness of a piece of that nasty plastic wrapped sliced cheese    


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JillP
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Quoted from ABJoe

Is it the Maria Robinson that was President of Ireland?
http://en.wikipedia.org/wiki/Mary_Robinson



Been trying to Google your question...because I did not know.  The Pres of Ireland was MARY so I am guessing they are different people....but not positive.



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san j
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gulfcoastguy:

Rosemary-Grilled Apricot-Glazed Salmon Steaks
Jicama Slaw with chopped rosemary-toasted almonds
Bottles of beer.

GCG: First, my mouth does water at the thought of eating that salmon. You are one of the people who knows it's among the foods I could eat every day of my life, and yours incorporates another food you know I favor: Hot chili peppers. There's nothing wrong with playing the judge; we haven't decided on stakes (and they ain't ten grand, as on the TV show!), but when I saw those habañeros, I knew you were in it to win  . Particularly married to the tangy, sweet preserves, which peppers can render less cloying and really allow to shine. I don't taste this, obviously, but if your grill was up and fired, the rack oiled, and your salmon didn't fall apart ( which it has been known to do, even on the program) I think this could have been good.
I also like your incorporating the jicama into something bigger than itself. Jicama is a very succulent, watery, crunchy sort of bean, not particularly dense, and requires substance from other items in a dish. I think your mixing it into a slaw with carrots was a good call - also quickly doable. I like that you let it marinate with the dressing and other ingredients. Adding the chopped toasted almonds was a good textural call. (I'd have omitted the cucumber - another very watery vegetable, so that the jicama could really stand out. This slaw is over-busy texturally, IMO - on paper anyway.)
Yes - your post-entry "correction", which I cannot count, was right-on, in that I think you should have given us a second dish with more warmth and support of the salmon, so the slaw could shine in that tertiary role, tying the salmon together with that second component.
BUT: Your suggestion was a navy bean purée flavored with rosemary.
I didn't go for it and was glad it wasn't used - only because I'm rosemary'ed out, frankly. You carried rosemary into both the slaw (via the chopped almonds) and the salmon (via the coals); Rosemary is a very powerful herb. A little bit goes a very long way. A subtle hint of rosemary "somewhere" on a plate is often welcome, but more can be overkill.
In a way, I'd say the same thing about chili peppers, even though I'm someone who wouldn't turn aside a daily infusion of them. The tingeing of your apricot glaze with them was astute. I think I would have used the slaw in a more "contrasting" way - sometimes a customer/diner will want to use that side of the plate to, yes, balance, the outstanding/extreme/pungent elements in another component. Finally, I'd say the same thing about the honey/agave: This is a very, very, very sweet dressing: You've chosen a particularly sweet vinegar (ACV) and you're mixing it with equal parts honey or agave as your Slaw Dressing. The vinegar will carry the sugars into the slaw vegetables, and the whole thing could be too sweet. A little touch of sweetener and some acid, both added to a fat such as an eggy mayo or a yogurt, might have served you better. IMO.
Overall, I'm excited you brought me down south for a BBQ - there was "culture" in your dish.


Chloe:
Apricot Salmon Steaks baked in parchment, with String Beans Almandine and Fried seasoned Jicama Slices.

Chloe: Brava, girl, for raising your game. The use of the string beans, bringing in more pantry/produce items, was smart and essential. But the dish is so incredibly simple, it's not showing me the level of creativity we expect to see in a competition in which you'll be judged thereon. The plainness of a perfectly executed vegetable has its place beside a particularly complex, busy sauced dish, for instance, but in this case, I'd have liked to have seen you - again - use the pantry/fridge more. You could have diced some celery and onions, for instance, and added interest and texture and flavor to the "foundation" of the green beans. These might have been sautéed in the ghee/olive oil, and the green beans added, then a touch of water for a braise. Salt here is also critical, IMO, to bring out, paradoxically, the sweetness of the beans.

Your salmon, obviously, is similar to gcg's: You're both serving me an apricot salmon, with different seasonings and cooking methods. I'm imagining the flavor of your parchment-baked salmon as quite good. You supply a hefty hit of both sweetness and balancing seasoning, and these won't be diluted by the fish's juices/steam. I'm wondering if the preserves shouldn't have been mixed with some oil and citrus. Certainly acidity is missing from your plate, especially since you have a fried chip, as well as a bit of ghee in the green beans. I mention oil for the fish because it can help the preserves - and seasonings - to penetrate the flesh of the salmon.

As for the Jicama, you are bringing us both spices and texture here. I'm concerned that the Jicama might pick up too much oil the way you're cooking it - and it's not the best "stand alone" dish, the seasonings not withstanding. This is an ingredient that really demands Community with other ingredients. Baked, seasoned Jicama pieces in some varied dish, could be a cool ingredient - How about baking them crispy, more intensely seasoned, and crumbling them tiny, then tossing, with plenty of chopped fresh parsley or cilantro, over your green beans?



JillP:

Salmon Steak Sautéed, with ginger and lemon juice
Spinach Salad with Craisins, Feta, and Chopped Toasted Almonds
with apricot lemon dressing
Baked Jicama Chips with Spices

JillP: Better late than never - glad you made it!
Here's a plate that comes together somewhat better than your appetizer did; we get greens, and we get a bit of starchy chip.
The salmon, however, is not "distinctive". I really, really like ginger with salmon, but there's a savoriness, a richness missing here. Plain grated ginger and plain lemon juice require something else binding them to itself for a true consummation to take place with the salmon. So look at some menus and see that "Ginger Salmon" is more than a salmon steak with grated ginger on it; it's a ginger-flavored glaze or coulis or broth. Ginger infuses this matrix, in which the salmon cooks or which coats it or something. For an A, I think a touch of soy sauce might have been very nice - you could have used a dash of cold-pressed sesame oil instead of the olive oil, to bring this "Ginger Salmon" to life. And yes, a hit of lemon squeezed over that is very nice, too. EDIT/ADD: Didn't mention a minute ago when posting: Even if your apricot/lemon salad dressing is poured over the salmon, too, the way you used the ginger is problematic. Ginger and apricot marry well: You might have considered somehow blending these two more directly?
I would also have preferred the spinach to have been steamed a moment. It hasn't been processed, and the "fixin'"s are just placed on top, showing the same deficiency in processing/incorporating, deep creativity we're going to push for! Instead of raw spinach leaves with crumbled craisins and feta and almonds, how about creamed spinach: in a feta sauce? You see what I mean? You want your diner to come away from the dish saying: "How satisfying that was -- and it was all BTD compliant! I can't believe this restaurant exists!" rather than "Okay, she didn't give me any Avoids, and all food groups were touched upon. But I could have done that at home."

For these reasons, JillP, You Have Been Chopped.
What a bummer your FIL is not well today, but...
Yeah.
I really do hope it was kin'a fun anyway, here. And in whatever ways I, too am certainly deficient as critic and judge, friends, I assure you I'm doing it as honestly, passionately and fairly as I can, explaining my thinking re: your un-tasted, un-seen, un-executed dishes in such way as can actually be constructive for everyone, raising the bar for BTD-compliance to a sort-of restaurant standard, if you're interested in that. I think it'll make it more fun for many, too, and perhaps stand you in great stead when you cook for others who may otherwise resist your "fad diet"...


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JillP
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Good luck to the rest...by the way the salmon goes ON the salad.

It was fun and I would love to try again if selected for another Chopped Challenge  


Married to a wonderful O- sec Hunter - he has already lost his 15 pounds...I have a few more to go    We both follow SWAMI

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san j
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Quoted from JillP
Good luck to the rest...by the way the salmon goes ON the salad.

It was fun and I would love to try again if selected for another Chopped Challenge  


Hi, JillP: Did you see the immediate edit, posted about a half hour before your above post (one minute after the Verdict's original posting) to the description re your dish? Here it is, from within the body of the text:

Quoted from san j
EDIT/ADD: Didn't mention a minute ago when posting: Even if your apricot/lemon salad dressing is poured over the salmon, too, the way you used the ginger is problematic. Ginger and apricot marry well: You might have considered somehow blending these two more directly?

...just in case you thought I didn't get it.
The simple bed of raw spinach with craisins, etc., and some chips was judged as you really did mean to present them. Nice job. I eat salad all the time. But you do get the concept.
Thanks so much for playing! It's challenging!
And: Glad you had fun. I have a feeling you're going to get more and more difficult to beat...



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ABJoe
Tuesday, November 13, 2012, 3:12am Report to Moderator Report to Moderator

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Quoted from JillP
Been trying to Google your question...because I did not know.  

Yes, I found that the Maria Robinson in question is a fiction author.
http://www.goodreads.com/author/quotes/444986.Maria_Robinson


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gulfcoastguy
Tuesday, November 13, 2012, 3:24am Report to Moderator Report to Moderator

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Well I was trying to use rosemary as the ingredient to tie the dishes togather. Just for grins, I have an alternate for the navy bean puree. Take a can of beans and drain them. place the beans in a pot and add beer, onion powder, garlic powder, a small amount of cayenne, cumin, olive oil, and sea salt if the beans need it. Heat and blend with a stick blender.

Tomorrow is a work day so I won't be able to work on dessert till 8 or 9pm central time.
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san j
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Quoted from gulfcoastguy
Well I was trying to use rosemary as the ingredient to tie the dishes togather. Just for grins, I have an alternate for the navy bean puree. Take a can of beans and drain them. place the beans in a pot and add beer, onion powder, garlic powder, a small amount of cayenne, cumin, olive oil, and sea salt if the beans need it. Heat and blend with a stick blender.

Tomorrow is a work day so I won't be able to work on dessert till 8 or 9pm central time.


Hey, gcg - you didn't need the "tie-together" move, using rosemary; the salmon and the slaw went famously together, in a complementary way, conceptually, IMO. Who doesn't dig slaw with BBQ?

I haven't even thought about the dessert basket yet, Chloe and GCG.
Let's say I'll get it to you before the time you mention, above, and you and Chloe can submit it tomorrow evening after 8pm your time? A nighttime event  . I'm on the West Coast, so no problem here for me. How about you, Chloe?



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JillP
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Quoted from JillP
Good luck to the rest...by the way the salmon goes ON the salad.

It was fun and I would love to try again if selected for another Chopped Challenge  



Sanj...this was not complicated but my brain was/is wiped dealing with other things...that being said, I make this salad all the time to RAVE reviews of all who have tried it.  When eating you flake the salmon and eat with the spinach etc.  I normally use Raspberry preserves instead of apricot.  The ginger is perfect and I will not change a thing.  Not as fancy as you would like for Chopped (which I totally understand) but still a great salad !  The flavors blend when easten together.  You come away satisfied but not stuffed.  Give it a try  


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Chloe
Tuesday, November 13, 2012, 2:55pm Report to Moderator Report to Moderator

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I'm starting to see by san j's critiques that we're in a SERIOUS battle!  And (for me, anywyay) we're not professional cooks.....  Thanks san j for your expertise   You made this more challenging
than I had ever expected and perhaps would have never been so eager to join the contest had
I realized how little I really know about cooking...yet.... I can't begin to tell you how difficult this is to imagine the flavors of food we're not actually cooking ...It's difficult to "think" the proportions of seasonings given we're not tasting anything....Although I can "wing it" when I'm actually in the kitchen, I realize what a profound science there is to cooking....and how little
I really learned, just by reading cookbooks and watching the food network...Just the need for acidity in dishes...when I've never thought about that before.  Learned a lot although what I wish I could be doing is standing in a real test kitchen with san j, having her let us taste the difference between a perfectly seasoned dish and one that isn't.  This is an awesome thread regardless
of winning and losing....I think many of those browsing the forum learned a lot too....I often hear the judges on the show talk like this........that a dish is missing acidity or a balance of seasonings and yet, you'd think a professional chef would have learned all of this if they're good enough to have made it to the show in the first place..........

My palette isn't sophisticated enough to be picking up the nuances of missing flavors....I was just
never taught any of this before...

Good job, san j....Learning a lot from a virtual reality TV show game.

Ready for the next round.....(although I'm starting to freak OUT!)


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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san j
Tuesday, November 13, 2012, 5:21pm Report to Moderator Report to Moderator

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Quoted from Chloe
I'm starting to see by san j's critiques that we're in a SERIOUS battle!  And (for me, anywyay) we're not professional cooks.....  Thanks san j for your expertise   You made this more challenging
than I had ever expected and perhaps would have never been so eager to join the contest had
I realized how little I really know about cooking...yet.... I can't begin to tell you how difficult this is to imagine the flavors of food we're not actually cooking ...It's difficult to "think" the proportions of seasonings given we're not tasting anything....Although I can "wing it" when I'm actually in the kitchen, I realize what a profound science there is to cooking....and how little
I really learned, just by reading cookbooks and watching the food network...Just the need for acidity in dishes...when I've never thought about that before.  Learned a lot although what I wish I could be doing is standing in a real test kitchen with san j, having her let us taste the difference between a perfectly seasoned dish and one that isn't.  This is an awesome thread regardless
of winning and losing....I think many of those browsing the forum learned a lot too....I often hear the judges on the show talk like this........that a dish is missing acidity or a balance of seasonings and yet, you'd think a professional chef would have learned all of this if they're good enough to have made it to the show in the first place..........

My palette isn't sophisticated enough to be picking up the nuances of missing flavors....I was just
never taught any of this before...

Good job, san j....Learning a lot from a virtual reality TV show game.

Ready for the next round.....(although I'm starting to freak OUT!)


I think the challenge is, just as you say, that mental part.
I suppose I'm bringing to bear a certain rare combination of traits that is outpictured by this game: Sensory imagination + restaurant and private chef experience + teaching experience + ...je ne sais quoi. So this round is reflecting these my attributes. I have a feeling your palate is knowledgeable, but you're lacking a trait of mine - the ability to put it into words.
Some people "know" a great, great deal about wine, but not the lingo.
Until I studied fragrance, I could deconstruct a complex French perfume olfactorily in great detail but could not describe/define it verbally to someone else; then I learned, and people were able to learn from me how fragrances are assembled and disseminated in a way that made sense to them, making the field more interesting and exciting for them.

I am, frankly, not well.
This is tiring for me, and I won't be able to keep up this energy for long.
I suspect the tone of this sort of game will/can change with each new "producer"/judge (and either you or gulfcoastguy could be the next one!); I have no objection to your taking this ball and running with it in a different direction.

I haven't at all meant to daunt you to the point of discouragement.
And bear in mind: I've seen some of the country's top chef stars get Chopped on that show.
The rules/parameters are tough. And you're still in the game!
Look at Lola - I would probably be wow'ed at her real-life table.
And as you say: Culinary School Instructors and top flight chefs are being critiqued on that show for taste, and they are often found wanting.
Why is that? Is it, as you seem to suspect, they don't know the "profound science" or their palates aren't "sophisticated"? No way! Surely they, with their academic credentials and their impressive experience, know far more of the science than do little ol' I. But the time allotted them is very, very short, and their options limited, and their self-esteem and wits are put to the test. They have agreed to be constrained by the game's limits, and they all come up short somewhere. Often they forget to plate a Key Ingredient altogether!   The clock runs away from them.
There's personality, too. I was promoted to full Dinner Chef from "sous" when the Chef panicked one night, during service, over a problem I knew easily how to fix. The way he dealt with his panic was unacceptable to management - someone had to step in immediately - he was shown the door, and I was asked to step up. He definitely knew how to cook and was a real crowd pleaser, but...
For me, in the end, Chloe, it's all about Love. The winners on the TV version of Chopped are very often the ones whose hearts and souls drive their choices every step of the way, though those choices are informed by technical knowledge, skill, and experience.

I'm very sorry you're "freaking out", Chloe. But I'm gratified that you see this as an "awesome" educational adventure.
Maybe one day, with another judge and after the game has morphed, I'll be a contestant.
If not, maybe I'll "guest-judge" sometime, if people want to occasionally play this particular way from time to time, for the "challenge"   .
I really do hope you have fun with dessert. Does this help, darlin'?  





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Chloe
Tuesday, November 13, 2012, 5:42pm Report to Moderator Report to Moderator

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Freaking out..........Don't take me seriously...I probably use that term too often for a lack of
a more appropriate verbal expression.......  Just exaggerating my surprise at winding up in a game where I clearly wouldn't be taken as a very serious home cook.  And even when I play Monopoly or Scrabble, a game is something I take seriously. I never thought of myself as being competitive, but when I'm clearly out of my league in a competition, I feel insecure about where I'm standing.  I'm an artist and my creativity is always expressed with my favorite materials -- none of which are edible.

I don't have the language to be a judge and honestly, don't want the obligation.

So, if this thread comes to an end and the game isn't continued, the thread can always be found when searching if we want to discuss the show, or go back and read your expert comments about the meals we've created.

It's been fun so far   We all have busy lives...and have to take care of ourselves as well!  


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san j
Tuesday, November 13, 2012, 6:08pm Report to Moderator Report to Moderator

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Quoted from Chloe
Freaking out..........Don't take me seriously...I probably use that term too often for a lack of
a more appropriate verbal expression.......  Just exaggerating my surprise at winding up in a game where I clearly wouldn't be taken as a very serious home cook.  And even when I play Monopoly or Scrabble, a game is something I take seriously. I never thought of myself as being competitive, but when I'm clearly out of my league in a competition, I feel insecure about where I'm standing.  I'm an artist and my creativity is always expressed with my favorite materials -- none of which are edible.

I don't have the language to be a judge and honestly, don't want the obligation.

So, if this thread comes to an end and the game isn't continued, the thread can always be found when searching if we want to discuss the show, or go back and read your expert comments about the meals we've created.

It's been fun so far   We all have busy lives...and have to take care of ourselves as well!  


Okay, so the current round has been stamped with my affinity for the TV/professional version.
But, creative type that you are, you could completely turn it into something very simple, such as:

Two contestants (easier to get 'em together in one place) have to come up with as many good dishes as possible - mentally only - that include two specific ingredients. Example of a winner might have been Lola's Horseradish-Walnut Pesto, which she would have submitted with, say, 3 other ideas for a dish using both. Every forum member can learn/comment, but there's only one round, one quick winner who then names an unusual pair of ingredients, and on from there.
So: Have fun imagining what would be fun, for you.
Make it your own. For an A, however, the job as-is would, I think, be too stressful!  



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san j
Wednesday, November 14, 2012, 12:35am Report to Moderator Report to Moderator

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Here goes: The Dessert Round, for finalists gulfcoastguy and Chloe:


Comice pears
Beets
Couscous
Canned northern, navy, or white beans

30 mins prep time: Serve three.

Entries due at the judge's bench by midnight tonight EST.
Be there or be chopped.

Don't sweat over it, though.
Just use your imaginations and have fun! No one's winning, or losing, money.
And the winner can do whatever s/he wants with the game, whenever; tweak it to your heart's content! I'll help if you need it but am happy to be hands-off entirely, too.
So, Chloe: Don't be afraid to win!  

Looking forward to my midnight snack tonight.  


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Revision History (1 edits)
san j  -  Wednesday, November 14, 2012, 3:17am
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Okay Sante J de Sade

First mini pear pies
crust
Grind oatmeal into flour in the food processor
Grind raw almonds into 0.75 cups
1/4 tsp salt
1/2 cup water
combine and roll out between 2 sheets of waxed paper
cut into rounds and line buttered cupcake pans
Prebake the crust at 350F for 10 minutes

peel and slice 3 pears
toss with 3/8 cup sucanat
1 teaspoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamon
1/8 teaspoon salt
1 tablespoon butter melted
At the 10 minute mark fill the crusts and put back in the oven

Brownies
Grind the cous cous to make 1/2 cup of flour
drain and rinse the navy beans and save 3/4 cup
1/2 cup light olive oil
1/4 cup expresso powder
1 teaspoon vanilla extract
1/2 teaspoon baking flour
1/2 teaspoon of salt
1/3 cup chocolate chipsmelted
1/3 cup chocolate chips
combine all but the unmelted chocolate chips and blend with a stick blender
combine all ingredients and pour into buttered cupcake pan
Put into the oven at 350 for 20 minutes


Sauce
juice the beets to get 1 cup juice
combine with 1 cup grape juice from pantry
add 1/8 cup sucant
1 shot kirsch
1/8 teaspoon cardamon
reduce and thicken with arrow root starch if needed

Serve on white plates
drizzle the sauce in an S shaped pattern
place the pie in one open end of the S and the brownie in the over
Dot the pie and the brownie with the sauce

Odds of me doing this in 30 minutes? possible but it would require perfect execution.
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Lola
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GT1; L (a-b-); (se); PROP-T; NN
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'stickied' this thread


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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san j
Wednesday, November 14, 2012, 3:11am Report to Moderator Report to Moderator

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Quoted from Lola
'stickied' this thread

Great idea, Lola, so it'll still be around when we participants all emerge from hibernation!  



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san j
Wednesday, November 14, 2012, 3:29am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Okay Sante J de Sade



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san j
Wednesday, November 14, 2012, 7:48am Report to Moderator Report to Moderator

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It's a quarter to midnight.
I've come here looking for Chloe's dessert.
Uh oh.
Well - let's see if something turns up by / in the morning!  
Stuff happens...


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Chloe
Wednesday, November 14, 2012, 4:05pm Report to Moderator Report to Moderator

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Quoted from san j
It's a quarter to midnight.
I've come here looking for Chloe's dessert.
Uh oh.
Well - let's see if something turns up by / in the morning!  
Stuff happens...


Been super busy...Today is my DH's b'day and I've got tons to do....a cake to bake, present to wrap and dinner to think about.. I think I  really need to opt out as these ingredients aren't something I can wrap my head around..Not able to think of anything and seriously can't focus my attention on it at all.......Sorry.  

By default, I defer to GCG as the winner!!!


"The happiest people don't have the best of everything.....they know how to make the best of everything!"

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Chloe  -  Wednesday, November 14, 2012, 5:52pm
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gulfcoastguy
Wednesday, November 14, 2012, 4:25pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
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The couscous is made of wheat. Know I know how the contestants feel, wheat based pasta, beats, and white beans for  dessert?  Fortunately I've made brownies with beans in them back in the 90's. I've also made them with jalapenos andThai Hot peppers but I couldn't find that recipe clipping.
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san j
Wednesday, November 14, 2012, 7:37pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
The couscous is made of wheat. Know I know how the contestants feel, wheat based pasta, beats, and white beans for  dessert?  Fortunately I've made brownies with beans in them back in the 90's. I've also made them with jalapenos andThai Hot peppers but I couldn't find that recipe clipping.


Aha! You've discovered something "key".
When you see all those ingredients, do you think: "I have to use them in abundance"?
or "I have to force lots of starch down my diners' gullets"?
To say: "In my dessert dish I had to use sweetener in the cake AND the frosting AND the filling – wow! That's just too much," would be similarly strange, and certainly unusual for a chef, or for any home cook baking a cake for her/his family's dessert.


An ingredient can and should be used judiciously. This dessert challenge did not require you to serve a couscous dish plus a bean dish plus a beet dish.
You chose to separate those three components into three different entities: A pie crust for fruit, a cake, and a sauce (I presume for both dessert items?).
You used all three somewhat incidentally, as a mere component of each component, which is appropriate. One embedded within in the thin crust of a mini-pie, one in a cake batter, and some beet juice in a garnishing sauce - not a soup. That is how you chose to use the ingredients, in the proportions that you determined best.

I think you forced a food-group on me far, far less here than you did in the Entrée round, where you proposed adding rosemary-puréed beans to the rosemary-smoked grilled salmon and the rosemary-toasted almond garnish for the slaw. And most would even have found the chili peppers in both salmon glaze AND the slaw excessive. In the case of both rosemary and chilis, these were not basket ingredients; you chose to both use and emphasize them thus.

The secret is to use each ingredient so that the judge can be impressed with how you exploit its versatility, to see how original you can be with each ingredient, so as NOT to impose imbalance on the dish or diner.
I don't think there's anyone here, gcg, who isn't impressed with your gameness to rise to this challenge!
You are the Chopped Champion!  

The idea of a competitive food game here at dadamo forum is one I'm glad I proposed.
I can tell you that this one has drawbacks for many reasons, but because I did it I'm in position to offer ideas that will make Variations of the concept more enjoyable for anyone interested in hosting/judging a game with different parameters.

Firstly, of course, the D'Adamo distinctives can be played up.
Secondly, two, rather than four, contestants, are easier/quicker to assemble and judge.
Three, a one-round (rather than 3-round) event is faster-paced.
Fourth, One dish is less demanding on the judge.

One possible brainstorm-launching proposal would be:
Two contestants face off: Each must prepare a dinner plate using 4 beneficials for his/her BT (including secretor status). Period. You might impose a prep/exec. time limit, or not.

But, gcg, you are such an imaginative cook and have inspired me often with your recipes and enthusiasm, here at dadamo.
I hope you can see where I tried to bring to my critiques that appreciation, even while there was no favoritism on my part.
Sorry we missed your dessert, Chloe. gcg is a tough competitor, indeed! That's the problem with not posting your recipes simultaneous with your opponent....and with there being no $10,000 prize!

Is it true Bs make the best cooks? Toshitaka Nomi / Alexander Besher said so, or at least found them/us best suited for the career of professional cook. The Japanese are the ones who keep tabs on such stats; maybe we should look into it.

Good Luck, gcg.
When I have more energy, I hope to be able to play a game on here myself.
Cook with Love, boy,
San J


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gulfcoastguy
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San J I didn't use couscous in the pie crust, I used my standard almond/oatmeal crust that I put in the recipebase. I used the couscous in the brownies.  I'm afraid that I really couldn't make beans and beets shine in a dessert course so I just incorporated them in unique ways. I actually considered a rice pudding type using the couscous but 2 desserts was all I had time for and ideally I'd need somebody to do some prep work for me like on Iron Chef to meet that deadline.

I'm going to sit out the next round. Why don't we try two A's head to head? They have the biggest problem with ingredients and following the BTD/GTD.
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san j
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Greetings, friend.
I liked that Chloe and JillP, two of your noble competitors, were both As.

Oh, sorry about that mis-reporting of mine, above.

Sweetheart, I think you did an extraordinary job and am not surprised at that, though your ambition with dessert would have likely proved excessive in practice in various ways, which is the norm for every chef on the program. Diverse circumstances would have forced you to really fly by the seat of your pants on that course, which is why our dear Chloe could have won it with something technically simpler -----Yes, there are angles to this -----

Remember, too, when you're dreaming up Chopped II's format/rules/concept, that an A-friendlier game has to be somewhat more ...zen.  
A really pressured restaurant-type kitchen puts them at a psychic disadvantage, perhaps?
Most of the chef-competitors you see on these shows are almost caricatures of Os and Bs -- see if you agree as you watch in future.

If you don't want to coordinate the next round, perhaps your distinguished runner-up will stand in for you - and even redesign/simplify the whole game.
Chloe? Are you about? HB to your hubby. Hope it was a good day.
I'm wiped.


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