chopped

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treasure bear

i'd start by pan frying the anime medallion in olive oil basting it occasionally with its own juice

i'd then saut� the weed, blending in seared tits and assers with crushed black pepper

i create a chill and white wine reduction as a dressing which i pour around the base of the weed

# ¿ Nov 7, 2014 02:04

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# ¿ Apr 27, 2024 06:44

treasure bear

# ¿ Nov 7, 2014 03:19

treasure bear

warroar posted:

the chill! you forgot to plate the chill!

the chill is in the sauce

# ¿ Nov 7, 2014 03:22

treasure bear

i put my heart and soul into the dish, i just hope it was enough to impress the judges

# ¿ Nov 7, 2014 03:30

treasure bear

Theglavwen posted:

How'd you get that red colour in your white wine and chill reduction?

Is the red from the chill? I'm impressed, if so, I mean, red's usually raging, very unchill. Is that like, cajun chill?

poo poo, you didn't use chilli did you?!

I cut myself while cooking but just went with it

# ¿ Nov 7, 2014 03:36

treasure bear

*takes smoobles meme out of the basket and immediately puts in in the trash*

# ¿ Nov 7, 2014 11:33

treasure bear

Erm yeah so these 3 ingredients, crews, irony and curry powder. I think I'll use a mixed blend of finely chopped crews to avoid that bland one note flavour you get only using one, this is going to be an exciting dish with complex yet complimentary flavours, Nite crew for that slightly gamey taste, work crew for a sort of nutty flavour and a bit of Renagade crew for a bit of a kick. Irony is a strong flavour so I'll have to use it sparingly as to not overpower the other flavours. The same for the curry powder. If my palette isn't up for the task of balancing all this, I'm out.

I'm going to make a crew consomm� broth with a hint of irony and curry bread croutons.

I'm wiping the sweat off my forehead the pressure is on, this dish has to be perfect. It looks simple but getting the consomm� to clear in such a short time will be difficult.

# ¿ Nov 7, 2014 11:52

treasure bear

I look over at WindmillSlayer's experimental fusion cooking, have I played it too safe this round by sticking to a classic?

# ¿ Nov 7, 2014 14:11

treasure bear

# ¿ Nov 7, 2014 14:26

treasure bear

the food is getting cold

# ¿ Nov 9, 2014 00:30

treasure bear

Mathhole posted:

I just read the other judges opinions and there is no consensus.

now everyone is nervously sat in the green room while the producer frantically tries to work out how to handle the situation, the camera work is now shaky and unfocused for dramatic effect

# ¿ Nov 10, 2014 15:42

treasure bear

i'm going outside to watch the fight, let me know if i'm through or whatever

# ¿ Nov 10, 2014 16:47

treasure bear

I'm going all out this round.

For my dessert I will bake a chocolate former IK souffl� with a little of The Cake in there. I'll demonstrate some sugar work with a delicate sugar spun basket over an IRC chatlog sorbet, hopefully there will be time for it to freeze, I'll use the hammock to cat help it chill. If I have time I'll whip up a sadbrainberry coulis.

There's a lot that can go wrong on this plate and timing will be crucial.

treasure bear fucked around with this message at 16:44 on Nov 11, 2014

# ¿ Nov 11, 2014 16:39

treasure bear

Bwee posted:

Alright, time's up!

# ¿ Nov 12, 2014 00:43

treasure bear

alnilam posted:

Cumt
I respect your attempt at making a souffle, the most dangerous dish known to everyone - it can explode and hurt people!! - and normally I'd be really into it, but i'm pretty traumatized by the murder that just happened, so i'm actually a little nervous to try it, what if it's trying to kill me?? I'm sorry. I like you, but you are chopped.

you don't have to worry about the souffl� ha ha

# ¿ Nov 12, 2014 01:09

treasure bear

This Is Bullshit. My dishes have been consistently excellent these judges don't know Michelin star quality food when it's right in front of them. gently caress em.

# ¿ Nov 12, 2014 14:33