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Post by slith on Jan 30, 2011 9:42:39 GMT 10
2 years ago, I was asked to try and qualify for the Canadian team to try and win this prestigous award. Besides the culinary Olympics, this is the biggest food event in the world. You win there, you're set for life I didn't make it. I believe there were 200 chefs asked. 8 are chosen for the team. I came in number 47. I was pretty happy with that Still, it was a great learning experience and the talent was incredible. Jessie, Crete, you guys would have loved the stuff these guys did. Mind boggling
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Post by Wes Gear on Jan 30, 2011 11:35:13 GMT 10
Would have loved to see you and the rest in action.
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Post by Wes on Jan 30, 2011 12:31:38 GMT 10
Cool Slith, I wish I could cook. Most times I am not even allowed near the BBQ.
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Post by slith on Jan 30, 2011 14:37:04 GMT 10
My dish was a pacific salmon filet, cooked on a Lemon/Jalapeno infused oak board. A jasmine rice timbale mixed with cilantro, papaya and mango and a four beet roasted salad in a balsamic vinagrette. Normally, I think it would be a winner, but against these guys, I was humbled. I guess the cooking world has passed me by. Check out the new world of cooking. WOW
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Post by Wes on Jan 30, 2011 15:15:56 GMT 10
Wow is the word, unreal.
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Post by theshee on Jan 31, 2011 21:28:33 GMT 10
Slith, I seen someone cook once on an oak board, they cooked the most amazing steaks. I have never tasted anything like them but can't get my hands on one here
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Post by slith on Feb 1, 2011 7:46:44 GMT 10
Slith, I seen someone cook once on an oak board, they cooked the most amazing steaks. I have never tasted anything like them but can't get my hands on one here
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Post by slith on Feb 1, 2011 8:04:51 GMT 10
Slith, I seen someone cook once on an oak board, they cooked the most amazing steaks. I have never tasted anything like them but can't get my hands on one here Shee you can do these boards yourself. If you can find someone to cut you a plank of oak, you can soak them yourself in your desired flavour. But for at least for a week to let the flavour absorb. You can also use pine, it adds a sort of rosemary taste. I do this with wood chips for the barbecue. My preference is orange brandy, water and cardamon. Just make sure the chips are wet so they smoke. You don't want them to burn off. The enhancement to the foods are amazing
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Post by theshee on Feb 1, 2011 9:15:41 GMT 10
Duurrr I never thought of that Slith! Honestly. I will give it a try, thanks. Soaking it it different flavours sounds great!
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Post by slith on Feb 1, 2011 11:02:52 GMT 10
Let me know how it works out for you shee. I'm interested in the flavour components you would use.
Gad! Cooking is such a blast! Love it! I couldn't think of doing anything else
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