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RPG 13
Apr 25, 2007 22:24:01 GMT -5
Post by ironchefcanadian on Apr 25, 2007 22:24:01 GMT -5
OOC: I've been feeling the pressure too, particularly in working out the timings. I want to get some artwork on the dishes done this weekend, too.
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RPG 13
Apr 26, 2007 16:22:04 GMT -5
Post by Arrianna on Apr 26, 2007 16:22:04 GMT -5
Fukui: I never knew that, Doc. It's amazing how palates are so varied around the world. I didn't know it either until I had to look it up. I love how much I have to learn while playing Doc Hattori. lol
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RPG 13
Apr 30, 2007 16:08:28 GMT -5
Post by Man Alive! on Apr 30, 2007 16:08:28 GMT -5
I enjoy how much I learn while you learn.
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RPG 13
May 3, 2007 18:38:16 GMT -5
Post by Arrianna on May 3, 2007 18:38:16 GMT -5
Come on guys, be nice. You all know I don't imbibe. "What kind of alcohol would go well" indeed. *snort* lol
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RPG 13
May 3, 2007 19:53:20 GMT -5
Post by achen on May 3, 2007 19:53:20 GMT -5
Sorry, but I meant what kind of alcohol could be used to make the aperitif. I'm not sure what kind so I thought I would ask. Sorry again.
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RPG 13
May 3, 2007 23:25:53 GMT -5
Post by Arrianna on May 3, 2007 23:25:53 GMT -5
It's ok Achen, I totally understand the curiosity. I just can't give any answer that requires anything like a personal opinion, I have no clue. If it's something I can look up I'm always game. Did I answer your question at all?
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RPG 13
May 4, 2007 16:09:28 GMT -5
Post by Man Alive! on May 4, 2007 16:09:28 GMT -5
I think Fukui's going to be asking Doc a few more questions about alcohol in the last five minutes of battle.
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RPG 13
May 4, 2007 17:59:59 GMT -5
Post by achen on May 4, 2007 17:59:59 GMT -5
To a certain degree. I was thinking more like maybe rum or an alcohol made from pineapple. But would a chinese chef use these?
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RPG 13
May 4, 2007 19:06:55 GMT -5
Post by Arrianna on May 4, 2007 19:06:55 GMT -5
I think Fukui's going to be asking Doc a few more questions about alcohol in the last five minutes of battle. Oh, thanks. <.< lol
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RPG 13
May 5, 2007 10:48:57 GMT -5
Post by ironchefcanadian on May 5, 2007 10:48:57 GMT -5
Not to worry. The drink will be known as painappuzaké.
Junmai saké (rice wine) has a much milder flavor than white rum, and at 15% alcohol by volume (compared with 40% for rum) it has far less of a kick. That, plus the fact of it being served in the smaller-volume martini glass (rather than "old-fashioned" as a traditional colada), means the drink can function as an apéritif without overwhelming the consequent salad.
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RPG 13
May 5, 2007 11:05:26 GMT -5
Post by Arrianna on May 5, 2007 11:05:26 GMT -5
Oh, it wasn't the alcohol content I was thinking of. Real Pina Colada's are veeeery rich and sweet. That's why they are served as desserts. You just made a totally authentic one.
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RPG 13
May 5, 2007 16:59:43 GMT -5
Post by ironchefcanadian on May 5, 2007 16:59:43 GMT -5
Actually, as far as I can tell from Google, coladas are used as aperitifs (i.e. before-dinner drinks): www.videojug.com/film/how-to-make-a-pina-colada-cocktailPineapple and coconut are usually thought of as dessert ingredients which is why pina colada is commonly identified as a dessert flavor. But the cocktail itself is a before-dinner drink. Frankly, I don't see it overwhelming the salad, mainly because the pineapple flavor will be diluted by the coconut, the amount of sake used and the ice.
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RPG 13
May 5, 2007 17:58:45 GMT -5
Post by Arrianna on May 5, 2007 17:58:45 GMT -5
ICC, I don't know alcohol but I do know Pina Colada's. It's my favorite virgin drink. The coconut cream is where the richness comes from. It also leaves a film on your tongue from the natural fats. The ice doesn't dilute it, it chills the fats giving you large globs of richness and increases the natural sweetness of the pineapple. And you used fresh pineapple, the sweetest you can get. Virgin Pina Colada's are often served as a dessert in my experience. I won't argue with you any more though I just thought I would warn you. It is my job as Hattori.
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RPG 13
May 5, 2007 18:32:58 GMT -5
Post by ironchefcanadian on May 5, 2007 18:32:58 GMT -5
All right. It can go between the hot-and-sour pork and the rice. The sweetness will neutralize the heat of the stir-fry and prep the taster for the savory of the duck fried rice.
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RPG 13
May 10, 2007 14:19:54 GMT -5
Post by Man Alive! on May 10, 2007 14:19:54 GMT -5
Looks like Arrianna is your culinary guardian angel, ICC!
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