Thali Time - The chefs have to cook with preserved fish for this week's Quickfire Challenge; the chefs must use six different flavor profiles to create their own Thali platter to impress a panel of chefs from India and judges Padma, Tom and Gail.
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Honestly, if your rice is over/undercooked you should really do it again because everyone on the bottom today was there for raggedy ass rice.
Hurray for Aman and Ali for making tasties in the fish Quickfire. I have to admit that London Indian food is awesome, and Thalis are a lot of fun precisely because when you eat it you kinda blend different things together and it's delicious, all the different flavor combinations. I love Victoire but gurl, how are you from West Africa and Italy and don't use spices? The minute the guest judges started talking about the lack of spice and blandness in her food I knew she was getting the gate because while the other two chefs had mishaps they managed to have one part of the Thali that was cooked right and was delicious. Technically, one of the other chefs should have went home because they completely left a component of the Thali off the dish but I understand why the judges made the decision they did.
Also, today I learned Victoire is 42 and...wow. That was completely unexpected. I also want to try Ali's chutney because a good chutney is life, lol.
This is the very first time I recall "astringent" being used in reference to food. So I looked it up ...
Here is one definition: The astringent taste is a pungent, tingly, and drying sensation that some people find unpleasant. The astringency you experience when having foods like persimmons or green tea may be due to plant compounds in these foods that bind with proteins in your saliva. This reduces the natural lubrification of your mouth.
Here is another: What are some astringent foods? Unripe banana, pomegranate, chickpeas, green beans, okra, cranberries and raw vegetables are Astringent tasting foods. The astringent taste has firming qualities which makes it good for absorption and binding of stools – great for diarrhoea.
OMG. I love a persimmon. Thanks for sharing that definition; I know it when I see it (taste it) but couldn't describe it.
Also, loved seeing this Indian food challenge and a nice memory of Floyd Cardoz, who was a chef my mom and me used to follow. He was so kind to us and stopped at our table a couple of times when he was at North End Grill.
Was surprised too that Victoire couldn't handle spicy foods. I mean, that really cuts out a lot of cuisines for her.