Five Ingredients.

[Sigmund]

Calling all cooks!

Five ingredients are listed. Use all five to prepare a mouthwatering dish.

Try this one:

1. prawns
2. walnuts
3. corn on the cob
4. avocado
5. scallions

Amaze us with your cooking prowess.

Peace.

 

[GNTLGNT]

...stir fry, once the corn had been removed from the cob....

 

[staropeace]

Not even with a diploma in culinary arts could I do that one justice sweety. I guess one could saute and serve the other ingredients on a half avacado...but why?

 

[Grandpa]

Are other spices involved? Cooking oil? Butter?

I'd crunch the walnuts up, crust the prawns with them, slice up the scallions, saute them all together (with olive oil and spices, if I could), and either boil or bake the corn on the cob normally, rather than strip them off and put them in the pan, because I like corn on the cob. When I serve it up, I would put slices of avocado on the top of the golden brown, walnut-crusted prawns.

 

[Sigmund]

Beg pardon. Yes! you may use other ingredients. Just have to use the five listed.

Thank you!

 

[staropeace]

Gosh, I sounded like one big bitch in my answer. Say sorry. I was cooking at the time and forget to explain. Going to cooking school to get my diploma in Culinary Arts, we were use to getting tested this way. We have cooking competitions like you see on tv... our team won the silver medal in Bonn Germany. We were given a basket of supplies and giving an amount of time to come up with our creations. Thing is, what looked like random choices of ingredients really arent't. We were given ingredients that any chef would find reasonable when using the French method of cooking...which is the one you have to use in internation competitions. You would have, at least, to offer us some starch ingredients...some dairy...as in cream for a sauce. The spices we had freedom over and could use whatever we wished. But the ones you mentioned, there needed to be other things with them to give us a fair chance. That is all I meant sweety.

 

[Sigmund]

Are other spices involved? Cooking oil? Butter?

I'd crunch the walnuts up, crust the prawns with them, slice up the scallions, saute them all together (with olive oil and spices, if I could), and either boil or bake the corn on the cob normally, rather than strip them off and put them in the pan, because I like corn on the cob. When I serve it up, I would put slices of avocado on the top of the golden brown, walnut-crusted prawns.

EXCELLENT!

Oh well, he11.

Now I'm starving.

 

[Sigmund]

Gosh, I sounded like one big bitch in my answer. Say sorry. I was cooking at the time and forget to explain. Going to cooking school to get my diploma in Culinary Arts, we were use to getting tested this way. We have cooking competitions like you see on tv... our team won the silver medal in Bonn Germany. We were given a basket of supplies and giving an amount of time to come up with our creations. Thing is, what looked like random choices of ingredients really arent't. We were given ingredients that any chef would find reasonable when using the French method of cooking...which is the one you have to use in internation competitions. You would have, at least, to offer us some starch ingredients...some dairy...as in cream for a sauce. The spices we had freedom over and could use whatever we wished. But the ones you mentioned, there needed to be other things with them to give us a fair chance. That is all I meant sweety.

No, ma'am. No problem.

Actually, your post was spot on! (I didn't explain myself very well.)

I have a friend (I Do!) who is an excellent cook. I make up lists of five ingredients and ask him to make up a meal. Within a matter of minutes, he can tell me what he serving, how he would cook them and present it.

>>>hugs<<<

 

[Sigmund]

BTW-will SOMEONE please explain to my sisters in law...Plating is crucial!!!!

(The presentation can make or break the dish. IMO)

 

[staropeace]

BTW-will SOMEONE please explain to my sisters in law...Plating is crucial!!!!

(The presentation can make or break the dish. IMO)

You eat with your eyes first....that is very important. There are very rules to follow in the food industry. For a meal to appeal...it appeal to the eyes. Only some rules of thumb. Please put the meat on the plate...where it faces you ...the diner. I would put the starch at the top of the plate....ie...piped potatoe duchess..sorta shaped like a rose but does not need to be that fancy. To each side should be veggies. They must not be the same colour..as in corn and carrots...that is the same...sorta orange and yellowish. Better would be a contrast like brocc and carrots. The garnish should top the plate. Tomato rose and sprig of parsley. If your are making the simplist thing like a burger and a plate of fries.....keep the burger open face that one can see the lettuce and tomat...just do not close it. Put fries on the plate....then a garnish on a slice of tomato on a piece of lettuce with a lenght slide of thin pickle to make it just right. I ometimes chopped up parsley to coat all around the edges of a plate....it give it pizazz.

 

[Grandpa]

 

[Grandpa]

I have to say that, not having had a lick of schooling in the culinary skills, I try to give Grandma a pleasing presentation. (I don't call it "plating," because I don't verb nouns.)(Whoops!)

There really hasn't been a scheme to it, just what appeals to me artistically, but now I'm going to have to try some themes. Probably doesn't work on a bowl of chili or gumbo, though.

 

[Dana Jean]

That shrimp looks deeelish.

 

[Mr Nobody]

Calling all cooks!

Five ingredients are listed. Use all five to prepare a mouthwatering dish.

Try this one:

1. prawns
2. walnuts
3. corn on the cob
4. avocado
5. scallions

Amaze us with your cooking prowess.

Peace.

Um...
1) No. 2) No way. 3) Do I have to? 4) Umm...guacamole? 5) No.

So...
Throw the lot in the bin and order in a Chinese.

 

[DiO'Bolic]

Use the scallions in the prawn marinade. Serve baked marinated prawns with corn on the cob slathered with butter and salt. Use the walnuts and avocado as decoration only.

 

[staropeace]

Something I forgot to say...in competition, there can be no straight lines....all veggies must look like they fell naturally from a spoon. The color blue is NOT allowed...that sucks big time.

 

[Neesy]

Use the scallions in the prawn marinade. Serve baked marinated prawns with corn on the cob slathered with butter and salt. Use the walnuts and avocado as decoration only.

You should be on the Food Network! (one on those cooking shows where they give you mystery ingredients)

 

[Dana Jean]

You should be on the Food Network! (one on those cooking shows where they give you mystery ingredients)

We used to watch Iron Chef. It was so damn funny -- the secret ingredient is...................fish testicles! We would just laugh.

 

[Sigmund]

1. hominy
2. jicama
3. pork chops
4. chorizo
5. mayonnaise



(Neesy I may be mistaken, isn't your hubby a chef? Maybe you could ask him for his thoughts on this cooking challenge?)

I'm hungry!

 

[Kurben]

You eat with your eyes first....that is very important. There are very rules to follow in the food industry. For a meal to appeal...it appeal to the eyes. Only some rules of thumb. Please put the meat on the plate...where it faces you ...the diner. I would put the starch at the top of the plate....ie...piped potatoe duchess..sorta shaped like a rose but does not need to be that fancy. To each side should be veggies. They must not be the same colour..as in corn and carrots...that is the same...sorta orange and yellowish. Better would be a contrast like brocc and carrots. The garnish should top the plate. Tomato rose and sprig of parsley. If your are making the simplist thing like a burger and a plate of fries.....keep the burger open face that one can see the lettuce and tomat...just do not close it. Put fries on the plate....then a garnish on a slice of tomato on a piece of lettuce with a lenght slide of thin pickle to make it just right. I ometimes chopped up parsley to coat all around the edges of a plate....it give it pizazz.

Remember a swedish comedian that said he was considering to be a french chef. I seemed so easy he said, "You know.. A lot of of plate, a little food". Remembering some french dishes i've seen in restaurants he had a point.