well, the lobster is dead but it still has muscle contractions.
I picked eggs because I wanted to pick a protein but didn't want to go with a seafood since availability is going to be an issue. I felt there was the same issue with meat in terms of variation in quality. Also I didn't want to pick a high end ingredient.
I feel that eggs are very versatile and you can come up with lots of different textures and tastes based on technique. a soft poached egg tastes very different from say a frittata for example. I limited it to poultry eggs because I didn't want any dishes where it was just something with a big dallop of caviar or something like that.
might be..never had it.
Isnt that quite expensive though? like on the line of truffles? maybe im confusing it with something else.
nah, its not that expensive, maybe the same cost as say ****aki mushrooms but you are never using a whole lot and mostly you buy it dry so its not that costly.
well, the lobster is dead but it still has muscle contractions.
I picked eggs because I wanted to pick a protein but didn't want to go with a seafood since availability is going to be an issue. I felt there was the same issue with meat in terms of variation in quality. Also I didn't want to pick a high end ingredient.
I feel that eggs are very versatile and you can come up with lots of different textures and tastes based on technique. a soft poached egg tastes very different from say a frittata for example. I limited it to poultry eggs because I didn't want any dishes where it was just something with a big dallop of caviar or something like that.
I dont mind eggs... i just thought having a mod pick would be easier because they could update the OP in the thread. i'll be honest... eggs would be tough....not to cook or anything...but to make it look pretty. I have a couple ideas though.
Eggs is fine by me. We can limit to chicken eggs if desired?
I love eating Japanese food, anyways some pictures from dining out both today and last week. This is the first time I've had live lobster sashimiand I was impressed with the flavor. I was surprised by how long the head still moved while removed from the body (like 10 15 minutes) and the lobster tail meat quivered when salt was applied on top even well after removing from shell and shocking in ice water. The meat is truly succulent, sweet and super clean and taste of the best amaebi (sweet shrimp) without any unpleasant aftertaste.
its live at the moment of cutting and because it moves afterwards as if alive but I'm pretty sure its dead.
I mean its head was cut off and sitting on the plate for like 10 15 minutes (the antenna still moved some after this ).
The tail meat is completely removed with no link to the brain, shocked in ice water for like 5 to 6 minutes. After that it was sliced up and at the 10 minute mark after removal of link to brain, the tail meat slices still moved when salt was applied to it.
I think the moving you're talking about has something to do with rigamortis (sp?) of the muscle tissues setting in.
Nah. Putting salt on the muscle of a recently deceased animal can simulate an action potential that would stimulate muscle contraction. I mean, just because the head is cut off, the muscle cells in the tail are still largely intact. They won't get much more oxygen, but humans can survive even 6 minutes without oxygen.
Ok, sry for the nitpicking, lobster obv dead, but still nerves + muscle stuff in play.
Can someone link me to the old Iron chef 2p2 style rules? I asume we use the old ones, but Im bad at searching 2p2. And another thing, didnt they already do eggs ones?
And if someone can find all the old ones it would be sweet.
dammit someone tell the purveryors in pikes market that truffle season still has another month left....dammit!
cookie im going to pm you and some mods later abou this whole thing before i make the OP. Do you have any reccomendations on what mod you'd like to pick the ingredient? I still think having it as a surprise would be fun. I know these guys will put our culinary abilities to the test
The only thing is that 1-2 weeks is a bit short time for me. I would prefer a month from when the ingridient is announced, both for more participant, and because I like to think about stuff for several days, and I might have some stuff coming up.
If 2 weeks is decided as timelimit I will obv still be in.
I dont care much what mod you choose, probably cant name more than 5 mods without looking them up. Just dont choose someone who is going to pick something ******ed :-)
The only thing is that 1-2 weeks is a bit short time for me. I would prefer a month from when the ingridient is announced, both for more participant, and because I like to think about stuff for several days, and I might have some stuff coming up.
If 2 weeks is decided as timelimit I will obv still be in.
I dont care much what mod you choose, probably cant name more than 5 mods without looking them up. Just dont choose someone who is going to pick something ******ed :-)
no problem man... we can do a month if you need to. It'll give me time to save up for some good stuff I'll probably PM katy, DB and Wookie. If i ask really nice and help get some more traffic to the lounge they may do a custom title thing for the winner...we'll see
Nice fish stock Cookie!
I know you are in Denmark and the flavors are rather foreign to the Scandinavia palate, but since the world is flat these days, do you ever play around with crayfish or shrimp etouffee?