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Post by Sanji Himura on Sept 12, 2007 14:32:54 GMT -5
Sanji what else are you adding to the manicotti? I'm not sure as of yet. I may add some basil or sage to either the sauce or the filling.
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Post by allezcuisine on Sept 14, 2007 12:21:59 GMT -5
Sorry for "ignoring" you Ohta. The sauce will be a chunky tomato-caper sauce. It'll be rustic. It will have white wine in it, too.
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Post by achen on Sept 15, 2007 9:34:17 GMT -5
AC are you making a salad? If so what kind of dressing? Also are you going to make a truffle based caper soup?
Sanji which dish will incorporate the baked capers and what was the reason you baked it? The capers which were baked were salt packed or pickled?
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Post by Sanji Himura on Sept 15, 2007 9:49:12 GMT -5
I did several things to my inital load of the capers to control the saltiness of the capers and provide different elements to the flavor of my dishes today. I baked the capers to maximize the saltiness of the pickle juice that my capers were packed in today, I also patted dry some of the capers so that some salt will remain, and I also did the traditonal putting them in water to completely remove the salt so that the flavor of the capers will still remain.
As far as what dishes will go with what kind of capers, I can say that the water prepared capers will be part of the filling for the Manicotti, but beyond that, it will be a on the fly decision.
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Post by allezcuisine on Sept 24, 2007 11:30:40 GMT -5
Achen: The arugula salad is for the sashimi. The soup does not have truffles in it.
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Post by Arrianna on Sept 28, 2007 14:00:33 GMT -5
Ok guys, I am so NOT making caper ice cream to know what it tastes like. Anyone else want to volunteer and pass it on?
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Post by allezcuisine on Sept 28, 2007 14:17:05 GMT -5
I'll give a better description of it at the "judges table" if it helps...
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Post by Man Alive! on Sept 28, 2007 16:23:14 GMT -5
Ok guys, I am so NOT making caper ice cream to know what it tastes like. Anyone else want to volunteer and pass it on? Lol, Arrianna! ;D
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Post by ironchefcanadian on Oct 2, 2007 15:55:09 GMT -5
So - is the RPG on pause mode?
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Post by Arrianna on Oct 3, 2007 11:08:29 GMT -5
Just waiting for the Chefs to post or time to be called...
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Post by Man Alive! on Oct 3, 2007 15:59:13 GMT -5
The chefs have not posted in this time frame yet. I'm ready to move the time on if no one is going to post.
This RPG is ridiculous. What are the chances of both chefs being tied up?
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Post by Sanji Himura on Oct 4, 2007 14:03:20 GMT -5
My father has had surgery done to him a few days ago, and it will be about a week or two before he fully recovers. I'm sorry about this, but I didn't plan for it, and now I'm suffering for it. I will continue to RP, but I will be just as sparce as AC in my posting. Again, this isn't planned.
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Post by Man Alive! on Oct 4, 2007 15:47:32 GMT -5
I know you guys have very good reasons not to post, and we aren't blaming you at all. Nor will you lose points for inactivity.
We really need to do something about this, though, because the RPG draws most of the traffic to the site. If it slows down for too long, we're going to lose members. Any ideas for how the commentators can keep the action going?
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Post by Arrianna on Oct 4, 2007 17:00:49 GMT -5
We could talk endlessly about caper dishes that ARN'T being made... but I would rather not.
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Post by achen on Oct 4, 2007 18:33:11 GMT -5
Maybe we could have Ohta talk to the guests in the royal box.
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