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Archive through March 22, 2008

The TVClubHouse: Other Reality Shows ARCHIVES: Archives for 2008 - 2: Top Chef - Season 4 -chicago: ARCHIVES: Archive through March 22, 2008 users admin

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Maris
Member

03-28-2002

Friday, March 14, 2008 - 3:51 am   Edit Post Move Post Delete Post View Post Send Maris a private message Print Post    
Ceviche is raw fish marinated in citrus. originated in south america. Also popular in Spanish restaurants.

A reduction is when you add a liquid when sauteeing a meat and you let the sauce evaporate away and the reduction is what you are left with

Julieboo
Member

02-05-2002

Friday, March 14, 2008 - 6:29 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Thanks Maris!! But then in a reduction what are you left with if the juice/sauce evaporates away? And also what about when they do a fruit reduction? (At least I think they've done like a raspberry reduction before, but am not at all sure...)

Prisonerno6
Member

08-31-2002

Friday, March 14, 2008 - 6:49 am   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
The flavor. You are evaporating away some of the water to intensify the flavor. You don't cook it all away; usually you reduce by about half.

A reduction doesn't need to be just the saute pan juices. You can do a fruit juice reduction or a wine reduction as well. You are simply boiling away some of the liquid to concentrate the flavor.

Julieboo
Member

02-05-2002

Friday, March 14, 2008 - 7:00 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Oh, so a reduction is basically a sauce or topping? Similar to adding lemon or butter to something??

Prisonerno6
Member

08-31-2002

Friday, March 14, 2008 - 7:14 am   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
A reduction is a sauce, but it is made specifically by reducing the volume of the liquid by evaporating the water, and thereby intensifying the flavor. It isn't really like adding lemon or butter (although sometimes a reduction is finished off with the addition of butter to make it shine...)

Julieboo
Member

02-05-2002

Friday, March 14, 2008 - 7:20 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Do you eat the reduction by itself? Or is it a topping?

Prisonerno6
Member

08-31-2002

Friday, March 14, 2008 - 7:46 am   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
Topping, plate garnish, dipping, but no, not by itself. Think gravy, not soup.

http://www.all-about-cooking.com/reductions.html

Julieboo
Member

02-05-2002

Friday, March 14, 2008 - 7:52 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Got it! Thanks!

Panda
Member

07-15-2005

Friday, March 14, 2008 - 3:25 pm   Edit Post Move Post Delete Post View Post Send Panda a private message Print Post    
I know what ceviche and reduction is but the one that always gets me is "gastrique"...doesn't sound appetizing!

Seamonkey
Moderator

09-07-2000

Friday, March 14, 2008 - 3:54 pm   Edit Post Move Post Delete Post View Post Send Seamonkey a private message Print Post    
OK, off and running with a fresh thread for a new season..

Lexie_girl
Member

07-30-2004

Friday, March 14, 2008 - 5:24 pm   Edit Post Move Post Delete Post View Post Send Lexie_girl a private message Print Post    
YAY!!! Thanks for the fabulous new thread Sea!!!


Whoami
Member

08-03-2001

Monday, March 17, 2008 - 8:24 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Finally got to watch the first ep.

I guess I don't know anything about fine dining. Of the bottom 3, I would have preferred the salty shrimp. But them, I'm a bonafide salt fiend, so.....

I have never made a souffle, and wouldn't know the first thing about how to even begin to make one. But even know that it is so fragile and delicate, that the last thing you'd want to do is dump something on top of it after its cooked! That's pretty much like asking for it to fall! What I was really wondering about was, with all the rushing around all the cooks do in that kitchen, and several oven doors getting opened and slammed shut, how could one make a souffle in that kitchen without it falling?

I sure hope they clean up the f-bombs. It doesn't matter that it gets bleeped out. Especially when they don't bleep out the "mother" in front of the bleep. Sadly, it seems like it got more and more contagious amongst the contestants as the show progressed.

Now, I admit to not having the cleanest mouth in town. In fact, the F one does slip out the higher my frustration level gets. But I never use it as a way of making myself seem cool, which appears to be the motivation behind the usage on this first episode. And I certainly would not use it in a group of people, and especially in front of a camera for the world to see!

Teachmichigan
Member

07-22-2001

Tuesday, March 18, 2008 - 4:22 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
DH and I talked about the language, too. I bet it gets worse before it gets better - and I don't mean swearing in anger, just the casual, everyday type. When you put 3 or 4 people who swear casually in a group for long stretches, it isn't long before everyone's talking the same way. I've seen it in my own language at various times, so I'm not sure I'll be encouraging DS to watch this one.

Danzdol
Member

04-21-2001

Wednesday, March 19, 2008 - 5:50 am   Edit Post Move Post Delete Post View Post Send Danzdol a private message Print Post    
I love this show too!!! and I have a school girl crush on Chef Tom..lol not my type at all but I love to watch him...

Did anyone else think Dale was trying to be just like Hung? the same mouth, attitude and even stance?

Angelicfairies2
Member

07-19-2004

Wednesday, March 19, 2008 - 6:15 am   Edit Post Move Post Delete Post View Post Send Angelicfairies2 a private message Print Post    
Danz, I told my DH that he was trying to be like Hung.

I love Rocco

Danzdol
Member

04-21-2001

Wednesday, March 19, 2008 - 8:32 am   Edit Post Move Post Delete Post View Post Send Danzdol a private message Print Post    
I like Rocco too! lol

Vacanick
Member

07-12-2004

Thursday, March 20, 2008 - 8:12 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
Rocco ... me like!!

I also liked the whole zoo challenge last night. I thought the theme was cute. I'm surprised the person who made those mushrooms didn't go home .. they looked so bad!

I'm still deciding on my favorites. Either way it's fun to watch!!

Panda
Member

07-15-2005

Thursday, March 20, 2008 - 11:58 am   Edit Post Move Post Delete Post View Post Send Panda a private message Print Post    
my sis called Dale, Hung part 2.

Loved the zoo theme! Those mushrooms looked awful!

Lilfair
Member

07-09-2003

Thursday, March 20, 2008 - 12:45 pm   Edit Post Move Post Delete Post View Post Send Lilfair a private message Print Post    
Dale is a milder version of Hung although its still early so his ego still might end up rivaling Hungs. Hung came on strong with his ego from the get go.

Mushrooms can easily turn ugly looking but from my experience the taste doesn't always suffer. I can't remember what was said about their taste.

Hukdonreality
Member

09-29-2003

Thursday, March 20, 2008 - 12:46 pm   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
The pecorino cheese they put on to cover up the mushroom's ugliness was overpowering or something like that.

Alisons
Member

01-10-2003

Thursday, March 20, 2008 - 1:40 pm   Edit Post Move Post Delete Post View Post Send Alisons a private message Print Post    
Well maybe the cheese was overwhelming, but mushrooms and cheese sound a lot better to me than mushrooms and BLUEBERRIES, which is what she had them stuffed with. BLECH!

Hukdonreality
Member

09-29-2003

Thursday, March 20, 2008 - 1:48 pm   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
You got THAT right, Alisons! Some of these chefs put such strange things together! I must have a really immature palate, because I like simple things. Maybe the blueberries are what turned the mushrooms all dark in the first place?

Konamouse
Member

07-16-2001

Friday, March 21, 2008 - 8:32 pm   Edit Post Move Post Delete Post View Post Send Konamouse a private message Print Post    
I agree that the mushrooms were a mess, there was no reason for them to be served to the judges if they weren't out on the tables - or was it required anyway? I didn't understand that part.
They could have made bilinis at the service table, that would have been bonus (the smell, if good, and presentation, would have been bonus points to be cooking hot/fresh).



Beth4freedom
Member

10-24-2003

Friday, March 21, 2008 - 9:37 pm   Edit Post Move Post Delete Post View Post Send Beth4freedom a private message Print Post    
One of the guys had actually pulled the mushrooms, and they were telling customers they didn't have any, but Nikki for some reason decided she should offer them to the judges anyway.

Teachmichigan
Member

07-22-2001

Saturday, March 22, 2008 - 5:59 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
They hadn't "pulled" them, they just said they weren't hot yet, and to come back in a bit. I think if they'd officially pulled them, they wouldn't have even given them to the judges.