Ok folks for Grubski #16 the challenge is contrast. Make a dish that combines distinct changes in texture, or maybe something savory and sweet. Find two ends of a food spectrum and play them off of each other or present the array of possibilities in a single ingredient. I was watching Chef's Table last night
And became inspired by this way too fancy example by the first chef in the series, Massimo Bottura.
Have subdishes in by Monday the 25th, and we'll vote the next day.
Let's get cooking!
shoutouts: lil, minimum_wage, eightbitsamurai, OftenBen, Kaius, galen, kleinbl00, veen, Complexity, _refugee_, flagamuffin, zebra2, rjw, wasoxygen, humanodon, ghostoffuffle, rezzeJ, thenewgreen, b_b, flagamuffin, insomniasexx, Meriadoc, OftenBen, ButterflyEffect, elizabeth, mk and forwardslash.
Edit* Don't forget to sticky the post y'all.
Okay, I will do my best to have an actual "entree" from like, you know... dinner, but here is my lunch today and I thought it had a nice flavor and textural contrast. It's a pretty tried and true combination of flavors. Just missing the onions (cuz I hate raw onion): Ingredients: 1. Toasted challah bread 2. St. Andre triple cream cheese 3. Smoked salmon 4. Cracked pepper 5. Capers = Awesomeness. Crunch of the toasted challah, soft crunch of the caper berries contrasting with the soft cheese and salmon. Worth noting that this dish doesn't work without the capers. I also will sometimes use those little mini pickles called cornichons instead of capers.
Alright, so in these past two weeks, I've graduated, had a bunch of career related stressful events and haven't really been cooking like, at all. So with that and the lack of subdishes I'm going to push the end date back a week. I should have mine up today or tomorrow.
I watched episode 1 of that Netflix chef show. Good stuff! Makes me want some Parmesan.
I have watched that episode like 4-5 times. That dude is such an interesting character. I really enjoy how he prefers to teach young chefs with little to no formal experience, and he does it in a gorgeous middle of nowhere with a panache I don't think ive ever seen.
Hey Ben, I'm excited for this one, but I may have a late submission. I'm traveling all week. Contrast.... I'm on it.
Tonight we died, er, dined. Hoisin marinated Pork Belly with fresh pickled carrot slaw. The key is the contrast between the super fatty, semi-sweet soft pork and the sour crunchy slaw. Either by itself is rather overwhelming. Not recommended for anyone with a weight concern or acid reflux.
Ben, that looks awesome! I'm glad you can't be a winner two challenges in a row, because that is a winning dish imo. Shall we have a vote? I know there were not a lot of participants this round. Trust me, I tried to get mk and forwardslash to kick down, but nope. Still, I think we should move on. You?
Is there really any better textural contrast then chip and dip? Homemade guacamole 1. Two ripe avocados 2. 1 tomato 3. 1/2 lemon juice 4. Salt and pepper 5. Minced fresh garlic 6. Chip
No red onion or cilantro? I've never encountered guac without one or the other.
This is a quick shot I took the other night before devouring the whole thing. We got some delicious, fresh red snapper from the fish market on the pier. Wrapped it up with a bunch of onions, potatoes, and garlic and baked it for about 30 minutes. It was uber contrast-y, mostly due to the fact that the potatoes were very undercooked. Didn't matter to me at all, it was a delicious and juicy and yummy burst of flavor.
