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Posted on 7/6/21 at 8:46 pm to holygrale
quote:
holygrale
uh, dude, you win. not just this challenge but probably all challenges that have ever been done in the past, present, or future. wow. Truly beautiful.
Posted on 7/6/21 at 8:46 pm to Mad Dogg
First you could use a ring mold to cut the chicken skin into a perfect circle before they cool and become brittle.
Then use a slightly smaller ring mold to cut a perfectly circle fried quail egg.
Layer everything according to presentation and don't hide the quail egg on the bottom under everything.
Start with the chicken skin as the base, add sliced duck breast, then add a dollop of ailoli, arrange the vegetable on the aioli, top with the quail egg, and garnish with shaved cured egg yolk and chives.
Then use a slightly smaller ring mold to cut a perfectly circle fried quail egg.
Layer everything according to presentation and don't hide the quail egg on the bottom under everything.
Start with the chicken skin as the base, add sliced duck breast, then add a dollop of ailoli, arrange the vegetable on the aioli, top with the quail egg, and garnish with shaved cured egg yolk and chives.
This post was edited on 7/6/21 at 8:47 pm
Posted on 7/6/21 at 8:50 pm to t00f
quote:
I would suggest since he's not in the industry this is off the charts
That's the truth toof. It is definitely high level conception. I did not mean my post to suggest otherwise. Sorry if it came off that way.
Posted on 7/6/21 at 8:52 pm to BigDropper
Posted on 7/6/21 at 8:58 pm to BigDropper
quote:
with a little refinement, this could be an amuse at a fine dining establishment.
Lamest troll job I ever seen
Nobodys buying that garbage take
Holygrale got smoke comin from his fingers on these dishes, most of yall recognize
This post was edited on 7/6/21 at 9:04 pm
Posted on 7/6/21 at 9:09 pm to Mad Dogg
quote:
with a little refinement, this could be an amuse at a fine dining establishment.
I meant this as a compliment. holygrale has some amazing chops for an amateur cook. He conceptualizes dishes better than some 10 year veteran cooks I know. You said it yourself, this is an "amateur AF dish" and I agree.
All I'm saying is it is about three steps away from being a first course at a white table cloth, jackets required type place. Take that as a affirmation of how next level this dish is.
Not sure why anyone's feeling got hurt.
Posted on 7/6/21 at 9:18 pm to holygrale
Damn son.
STOP THE COUNT!!
STOP THE COUNT!!
Posted on 7/6/21 at 9:23 pm to BigDropper
When is the Dropper entry, I've been waiting to see what a pro can do vs these amateurs
Posted on 7/6/21 at 9:26 pm to BigDropper
quote:
Not sure why anyone's feeling got hurt.
Ehhh its the way you come across
This is a sports message board cooking contest , a dish like holygrales should be lauded for 41 pages before a criticism is leveled
Not to mention Ive paid significant money for dishes much less appetizing than RFNSwanson’s at Soji recently, no disrespect to Soji fine vibe and all but the drunken noodles is pretty much all you got and some dude with a house full of dogs, a sportscar and a huge beard up in here doing your thing better than you do it
These people should be celebrated
Posted on 7/6/21 at 9:40 pm to BigDropper
If it was a create a drinking challenge I would be in, I don't cook I rec-tec
Oh thanks for the link to the submission challenges, how many have you won? I'm a fan on NolaGT, Grale is fairly pedestrian as he just copies Food Network dishes.
Oh thanks for the link to the submission challenges, how many have you won? I'm a fan on NolaGT, Grale is fairly pedestrian as he just copies Food Network dishes.
This post was edited on 7/6/21 at 9:43 pm
Posted on 7/6/21 at 9:44 pm to tduecen
quote:
If it was a create a shite post challenge I would be Champion
Posted on 7/6/21 at 9:56 pm to BigDropper
Food challenge vs drink challenge let's go
Posted on 7/6/21 at 10:05 pm to MiloDanglers
quote:
Lamest troll job I ever seen
Nobodys buying that garbage take
I think y'all misinterpreted Dropper's intention. He's certainly not a troll and wasn't insulting the dish. He's in all of the competitions and is very complimentary towards other competitors.
Posted on 7/6/21 at 10:06 pm to MiloDanglers
quote:
Ehhh its the way you come across
I thought my comment was supportive "Maximum effort". He always goes all in. The andouille smorgasbord, mardi gras pasta, beef cheek stew just to highlight a couple of memorable items.
Guess that was overlooked. I follow Cody on Instagram. He's very creative and takes risks.
All I was saying is that he has the ability to take his cooking to the next level with a little refinement and he probably knows that.
Edit to add:
What I mean is (before this gets misconstrude), he is a natural and the closest on this board I have seen of an amateur cook who could be professional cook. His innate ability to combine color, flavor, and textures is impressive.
This post was edited on 7/6/21 at 10:12 pm
Posted on 7/6/21 at 10:13 pm to BigDropper
Not sure why these folks are trying to side track the submission thread. All of us who have participated from the start of these competitions know that no harm was intended. Jeez…..
Posted on 7/6/21 at 10:18 pm to BigDropper
quote:
What I mean is (before this gets misconstrude), he is a natural and the closest on this board I have seen of an amateur cook who could be professional cook. His innate ability to combine color, flavor, and textures is impressive.
And all I mean is we should just lead with this a few times before big droppin those critiques
Posted on 7/6/21 at 10:20 pm to LouisianaLady
quote:
I think y'all misinterpreted Dropper's intention. He's certainly not a troll and wasn't insulting the dish. He's in all of the competitions and is very complimentary towards other competitors.
I respect your voice in all this
Im new to these threads , I just came to to support my boy and maybe heat up some drama, its no cured quail egg but its all I got to cook
This post was edited on 7/6/21 at 10:22 pm
Posted on 7/6/21 at 10:24 pm to Lambdatiger1989
Your dish conjures images of Thomas Keller's Oyster and Pearls
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