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Post by Man Alive! on Jun 13, 2007 18:19:16 GMT -5
Hello everybody!
This is the official thread for Iron Chef RPG 14 discussion. Any comments about anything in the RPG that don't actually belong in the actual RPG thread should go here. Also, any notes for Ohta should go in this thread as well.
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Post by Arrianna on Jun 13, 2007 21:09:05 GMT -5
To Ohta: Chef Quan is worried since truffles are never used in Cajun cuisine and is not sure how he is going to use them.
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Post by allezcuisine on Jun 14, 2007 9:43:06 GMT -5
Thanks, Arrianna.
I'd like Misstee's take on the ingredient as well. So, misstee, whenever you get a chance just post your reaction to Ohta in here.
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Post by missteetheironchef on Jun 14, 2007 13:38:18 GMT -5
Sakai-san: My first impression in truffle in 1994 where I smoked Hattori (not litterally) in the truffle battle last time. Hey I can do it again with this guy!
Post-----
Is that ok?
End-----
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Post by Sanji Himura on Jun 14, 2007 14:18:22 GMT -5
Wrong. Hattori faced Michiba-san in his truffle battle.
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Post by Man Alive! on Jun 14, 2007 17:11:43 GMT -5
Yes, that was Michiba-san.
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Post by ironchefcanadian on Jun 14, 2007 18:03:33 GMT -5
In fairness, Sakai *did* have a truffle battle in 1997 during the Nakamura period.
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Post by Arrianna on Jun 14, 2007 19:26:41 GMT -5
Hey "Doc", there are three types of "trinity" in Cajun cooking: onion, bellpepper, and garlic; onion, bellpeper, and tomato; and onion, bellpeper, and celery. Just wondering if you missed the onion in my list.
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Post by ironchefcanadian on Jun 15, 2007 5:28:12 GMT -5
I was aware of the bell pepper / tomato / celery one, but not the other two. Actually, you could turn your comment into an "Ohta" statement, to correct the good doctor. He's never been the type to claim to know everything.
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Post by Arrianna on Jun 15, 2007 11:37:13 GMT -5
Good idea. lol Hey Ohta! lol Ok, the reason there are different Trinities in Cajun cooking is regional differences. The variation of using tomatoes is from the Spanish influence in and around New Orleans. Garlic is used frequently in Cajun cooking with a Trinity and in some places the celery will be left out entirely then making the garlic the third ingredient. Here's a good article on trinities for anyone who wants to know. The Holy Trinity
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Post by allezcuisine on Jun 16, 2007 18:49:09 GMT -5
Thanks, Arrianna. I've never even heard of this "Holy Trinity"- very interesting.
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Post by Arrianna on Jun 16, 2007 20:08:18 GMT -5
You're welcome AC. Always glad to pass on some of my favorite cooking. Sorry about that MA ,it's a bottle of Truffle Oil. A camera shot should be able to show that just fine. I remember Truffle Oil being used more then once (I think I might have myself in an earlier battle at that) and since it keeps for 3 months at room temperature and longer refrigerated I figured there was a good chance of finding some.
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Post by ironchefcanadian on Jun 16, 2007 21:35:37 GMT -5
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Post by Arrianna on Jun 16, 2007 23:08:31 GMT -5
hmmmmm... I don't see a problem: (your article) Most commercial truffle oils are concocted by mixing olive oil with one or more compounds like 2,4-dithiapentane If any place would have the good stuff it's Kitchen Stadium. Especially since it took place before Truffle Oil became popular and started showing up everywhere. Speaking of which:TartufLanghe “L’Oro in Cucina” White Truffle Oil 100ml (3.38oz).....................19.50 The white truffle oil a major German food magazine judged Alba’s finest. With fine Lake Garda olive oil as its base, it is easily the finest truffle oil we’ve ever tasted ... possibly the best ever made.
TartufLanghe Truffle Purée 30g jar (1oz)............... 39.95 Ninety-nine percent pure white Alba truffle in an olive oil base. On rich egg pasta with melted butter, this is the closest you’ll get to eating tajarin al tartufi in Alba in November. As for the ones using the chemicals: www.bojensen.net/EssentialOilsEng/EssentialOils30/EssentialOils30.htmThe most important aroma compounds in truffles are a number of characteristic sulphides: dimethyl sulphide, also known from asparagus, 2,4-dithiapentane, in dilution reminiscent of garlic, and 2,4,6-trithiaheptane. So the cheaper stuff is similar to artificial Vanilla. Fine for aroma but does little for flavor. Trust me.
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Post by Arrianna on Jun 18, 2007 10:26:29 GMT -5
ok, the yellow-red lump is crawfish fat, not to be confused with crawfish butter. The fat comes from the heads of the crawfish the butter is made by cooking crawfish shells in butter and then clarifying it. The bottle of spices is Chef Quan's own blend of Cajun seasonings. It's a secret.
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