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Old 9th August 2007, 2:33 PM   #16
ThornyCrown
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(Insert picture of Home Simpson druling in his underwear)
Jamie Oliver eat your heart out!

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Old 9th August 2007, 2:35 PM   #17
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Few more.







Now for something Chinese - Beggars chicken. I'm supposed to use Lotus leaf instead of foil ... but my local Asian grocer had no Lotus leaves when I went. The nearest Asian grocer would be too far away so bugger it ... I had to use foil! Using foil takes away a LOT from the aroma, but the chicken was stuffed with Asian herbs and sprinkled with five spice powder so it was pretty fragrant anyway.

I enjoy the theatrical element of beggars chicken. I have made it before with the Lotus leaves and you can serve it on the table. The high salt - dough crust is VERY hard, like cement. I take out a small mallet and smash the crust on the table, then pick it off and unwrap the lotus leaves. The rush of cooking steam as the seal is broken, and aroma from the lotus leaves makes everyone hungry.

infernoo yes I know lobster thermidor is blasphemy ... but a guest and his wife requested it so I obliged
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Old 9th August 2007, 5:41 PM   #18
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Nice salt crust mate. Seen it on iron chef a few times. U can come around any day
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Old 9th August 2007, 10:16 PM   #19
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geez I made baked snapper tonight with crab fraiche... I thought that was good... the carpaccio and truffle pwns that!
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Old 10th August 2007, 11:36 PM   #20
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Time for some high class international pron.

From a good friend who is Chef here:
http://www.jumeirahemiratestowers.com/




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Old 12th August 2007, 12:51 AM   #21
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Originally Posted by gbh View Post
snip etc.
See I have never understood high class fancy cooking, sure some of it would be very difficult to prepare and looks very nice but I doubt much of it tastes better than a more common dish, and whats with the portions!
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Old 12th August 2007, 11:53 AM   #22
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that's like saying you doubt an F1 car is much better than a Ford Falcon, and you can only fit one person in an F1 car.

With all due respect, you are what professional chefs call a "Food Peasant".


FYI - most of these type of meals come in a 8 -15 course seating, called a
http://en.wikipedia.org/wiki/Degustation
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Old 12th August 2007, 5:50 PM   #23
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I still think Royal China in Raffles looks pretty good:



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Old 12th August 2007, 6:08 PM   #24
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Quote:
Originally Posted by ed3r
See I have never understood high class fancy cooking, sure some of it would be very difficult to prepare and looks very nice but I doubt much of it tastes better than a more common dish, and whats with the portions!
Hehe - about the portion sizes. I think you'll probably find that that much is more than enough when you actually eat it. Chefs prepare it like that to look good on a plate (and an accompanying photo) as well as rationing it out with the understanding that not everyone wants the 1kg Steak equivalent of International Cuisine. From what I know of food (in general) that is not Australian in origin is that the first time you eat it, feels like you've been smacked over the head with a dead fish (Read: Japanese Restaurant with Sea Urchin Sushi - ala. Johnny English style).

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Ooo, you're brave. They say Sea Urchin is the ultimate acquired taste. *Johnny English - It's a personal favourite* I think people are put off by the fact that it eats through its bottom. *Johnny English winces*
Basically, for 'first-timers' of foreign foods, the flavour of a food that appears to be dreamy mix of yellows, green and blues usually has an equally as unusual taste. Save on costs - make the servings small in case the person doesn't like it.

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FYI - most of these type of meals come in a 8 -15 course seating, called a
http://en.wikipedia.org/wiki/Degustation
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"a careful, appreciative tasting of various foods."
Exactly .

Great photos btw .
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Old 19th November 2007, 12:23 AM   #25
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Just one addition I enjoyed a few nights ago in Brisbane's Convention Centre :



@EDIT: Oh, I should have told you all what it is: Marinated Strawberries and Chantilly Cream prepared inside a Rich Chocolate Basket.
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Old 21st November 2007, 9:40 PM   #26
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I thought I might contribute to this thread.

Here's my Thai jungle curry with pork. Nothing as fancy as some of the OP's food, but it was very nice, and ridiculously hot and spicy (I might reduce the amount of chilli next time).

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Old 21st November 2007, 10:14 PM   #27
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wow, all you guys are phenominal! Amfibius how did you learn to cook and present food like that? Did you do a chef course or are you self taught?
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Old 22nd November 2007, 8:40 AM   #28
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wow, all you guys are phenominal! Amfibius how did you learn to cook and present food like that? Did you do a chef course or are you self taught?
I agree!! Your photos look exceptional, and I am sure the taste is even better!! Keep em coming!

So when are we coming over for dinner
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Old 26th November 2007, 12:13 PM   #29
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OK here is another Beggar's Chicken This time I served it to a small dinner party so I added a little touch of whimsy. I used some rock salt instead of normal cooking salt to give the crust a bit of interest. And I also used a different marinade. Once again I did not have lotus leaves, so I had to use foil.


Straight out of the oven




Unwrapping the chicken


The finished product. Cooking like this really seals in all the flavours and results in an unbelievably moist and tender chicken. It is also pretty foolproof as it is difficult to overcook the chicken.
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Old 26th November 2007, 3:13 PM   #30
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Quote:
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Cooking like this really seals in all the flavours and results in an unbelievably moist and tender chicken. It is also pretty foolproof as it is difficult to overcook the chicken.
Lol, i should show this method to my mum, she has trouble cooking a chicken. Its like she is cursed.
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