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Post by achen on Aug 29, 2007 23:02:31 GMT -5
It time to start up the Ohta thread. Great secret ingredient by the way.
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Post by Sanji Himura on Aug 29, 2007 23:09:23 GMT -5
I guess it is time for me to seek out some capers to have a taste.
For Otha: I should have seen the theme coming, and I'm not sure on how many dishes that I'm preparing today.
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Post by ironchefcanadian on Aug 30, 2007 8:31:45 GMT -5
****post***** Capers are normally pickled, and you can expect a sour-salty taste, not as mild as an olive. They They also have a medium texture, slightly firmer than an olive.
Their primary use is as a seasoning, usually in sauces. They also bring out a more intense flavor in smoked items such as salmon.
The good news is, there's a big range of savory dishes in Italian cuisine that uses capers. The bad news is, the chefs will have to use the caper's flavor to intensify the overall flavor of the dish without making it too salty. Saltiness is going to be the biggest problem with this one.
No, I'm not trying to do Hattori's job, I've used capers before (with smoked salmon and cream cheese in sandwiches) and you guys have your work cut out for you.
*****endpost*****
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Post by Arrianna on Aug 30, 2007 18:47:08 GMT -5
Sorry it took so long to post guys. Today has been crazy. No worries ICC, I have to agree with you. I myself love making a good strong marinara or spaghetti sauce with capers. Really they go well with any strong flavors from what I have seen. I understand they are great with garlic. Just don't forget to rinse them first.
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Post by Man Alive! on Aug 30, 2007 19:27:09 GMT -5
It time to start up the Ohta thread. Great secret ingredient by the way. Thanks- I don't mean to sound boastful, but I'm really quite surprised I thought of it.
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Post by Sanji Himura on Aug 30, 2007 21:20:40 GMT -5
You seriously put me on the defensive, MA. Normally I would come up with a menu just like that, but today, I had to take half the day to even get off the starting blocks. You can guarentee that my menu will be an Himura origonal menu.
To Otha: The initial ingredients that I'm working with today:
Soy sauce, Kobe beef, pre-made pizza dough, game hen, chili powder, cumin, garlic, 1 round loaf of sourdough bread, parmigiano-reggiano cheese, anchovies, lime, dijon mustard, worchestershire sauce, cilantro and romaine lettuce hearts.
I should have three or four dishes today.
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Post by ironchefcanadian on Aug 30, 2007 21:29:31 GMT -5
*****post***** Hmmm. Looks like one of those dishes might be a take on Caesar salad. *****endpost*****
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Post by Sanji Himura on Aug 30, 2007 21:57:33 GMT -5
That's my secret.
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Post by achen on Aug 31, 2007 20:50:26 GMT -5
Maybe a game hen sandwich with a caper aioli?
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Post by Sanji Himura on Aug 31, 2007 21:39:48 GMT -5
I don't know what an aioli is, but no. I said that I would create orional recipies in this battle...
But ICC is right, most of the ingredents will be for a salad.
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Post by Arrianna on Sept 6, 2007 15:29:50 GMT -5
An aoli is essentially a flavored mayonnaise.
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Post by allezcuisine on Sept 6, 2007 19:27:42 GMT -5
Hattori: According to his menu it is supposed to be a tartar which is ground rather then sliced...... Arrianna, I think he was talking about me (Kobe), not Sanji.
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Post by Arrianna on Sept 6, 2007 19:37:01 GMT -5
Thanks for catching that AC.
Sanji Himura, can you please use your chefs name when posting? I am getting confused.
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Post by achen on Sept 11, 2007 23:21:45 GMT -5
Sanji what else are you adding to the manicotti?
Arrianna would you like to reprise the role of Mrs. Himura? If so would you like to answer some questions in support of the challenger?
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Post by Arrianna on Sept 12, 2007 14:05:55 GMT -5
Not really. Hattori is all I am up to this time.
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