Food Judges...

[snarlingcoyote]

I can't say I've ever seen Kangaroo meat in the supermarket here. Not that I've looked for it but its not something that we eat as a rule. Maybe if you went out to a certain kind of restaurant, but I've not ever seen it on a menu at any of the places I've been to.

I never see Geoduck, but apparently, in some places it's big. I've always wanted to try it too. It just looks so. . .weird.

 

[Imzadi]

Oh my word. Now I'm thinking that 'roo is just Australian/New Zealand roadkill that they foist on us dumb Yanks. Well, I've had really good deer that was just someone trying to find a silver lining on the dark cloud of a totalled vehicle, I suppose folks in Australia/New Zealand can't be dinged for doing the same!

I can't say I've ever seen Kangaroo meat in the supermarket here. Not that I've looked for it but its not something that we eat as a rule. Maybe if you went out to a certain kind of restaurant, but I've not ever seen it on a menu at any of the places I've been to.

Eeps! If actual Aussies aren't eating it, maybe it is imported roadkill!

 

[PrincessBelle39]

I imagine its served somewhere but its not that common. I've just never come accross it.

 

[Nancyg56]

I watched it and, really, didn't think the ingredients were that strange. I know people who've eaten goat, and know that it generally has the consistency of a very old animal. (i.e. you either tenderize the animal before butchering or you tenderize the meat after butchering or you cook it under high pressure for a very long time or - and this is the best option - you do as many of the above as possible!)


I thought they were pretty fair with the ingredients, because even though the chefs might not have worked with that particular ingredient, it didn't mean they couldn't think about the animal and figure out a parallel animal that they DID know how to work with. (And it really surprised me that neither contestant knew how to work with goat!) Also, I mean, really, with Top Chefs reputation, if I were going to be a contestant, I think I'd at least have pulled down the 1962 Joy of Cooking and read through the chapters on exotic game and on seafood prior to the start of competition.

I saw it as well and agree with you. These chefs are Masters and several have been judges on TC so they knew what they were getting into when they entered the competitian. I thought that the judges were fair and while I am not willing to try most of the items on that particular episode I imaging the judges were at least exposed prior to judging.

I would imagine that the chefs also have enough experience with protiens to have an understanding how each muscle will react to heat just by the texture they have in their raw state.

 

[GeorgeG]

I'm still more impressed with a good ol' burger thrown on the grill. Add onion, tomato and ketchup on a basic bun and I'm in gourmet heaven. Add fries and corn on the cob and I'm deleriously happy! I don't even care about what beer is appropriate as long as it's cold.