I don't really spray people.

Chapter 349 Chaos
But not everyone is happy with Jamie Tira's "Heart of Fire."

"To me, it's just a fancy gimmick," Alan Robbs said lightly, "Although the taste of this glass of pre-dinner wine is well adjusted, it is a bit redundant to make it in this form, and it is directly Pouring a cocktail into a glass and adding an ice cube doesn't make much difference."

"Well..." Bai Renzong was noncommittal: this is the truth.

Although it is made in a flashy manner, it is true that the appearance does not help the taste, and even the shape of the gemstone is a bit prickly, and it takes a while to crumble in the mouth. It is better to pour it into a cup and taste it.

"This is the pursuit of perfection, don't you know?" Rossini Salerno asked with a smile, "Perfectionists should also pursue perfection meticulously in appearance."

"But this invisibly increases the cost. Why not let the guests get the same experience at a cheaper price?" Yoshito Sato asked, "The cost performance is the most important thing, right?"

"That's the idea of ​​being bound by money. For those who are purely pursuing delicious food, the appearance of the food should also become a kind of enjoyment, just like this aperitif. Don't you think, compared to a glass of plain wine , Does such an exquisite gem make people feel more happy?" Rossini Salerno snorted and said proudly, obviously following Jamie Tila wholeheartedly.

There were more judges, and the field was much more lively. Everyone put forward their own opinions. From Bai Renzong's point of view, this was a good thing. He didn't have to keep talking, and he could get more professional opinions.

After a pre-dinner drink, Jamie Tira served his starter.

The appetizer was a cheese crispbread, and Bai Renzong knew that this was probably the dish that Jamie Tira had made by mixing four kinds of cheese.

After opening your mouth and eating it, the skin is crispy and tastes like potato chips, but it is not greasy. It should be baked with dead noodles.After biting the shell, the fragrant cheese exploded in the mouth, and all kinds of fragrant flavors came to the nostrils in an instant.

In fact, each of the four cheeses used has its own unique style, such as mozzarella cheese, which is a cheese made from buffalo milk. The taste of cheese is relatively light, but the special feature of this cheese is The reason is that it can be "drawn", which is a commonly used cheese for making pizza.

Parmesan cheese is a cheese with a rich aroma and a more delicate taste, and can even be eaten as a snack without any cooking.

As for the feta cheese, it has a unique hint of sourness in it compared to cow's milk cheese.

Jamie Tira processed the four cheeses in different ways and kept the characteristics of the four cheeses.

In the end, it makes people feel that this is actually a kind of cheese, but it takes into account the texture, aroma and taste at the same time. Among them, the unique sour taste of goat milk cheese is the finishing touch.

"The four kinds of cheeses are perfectly blended together, discarding the dross and picking the essence. It is really a great appetizer." Even Alan Robbs has to admit the brilliance of this appetizer.

However, when they ate here, the four of them actually had some doubts.

In the aperitif, what everyone feels is "unique creativity", making the aperitif into the shape of a gem.

This guy feels a lot like Adam, but when it comes to this appetizer, the "creative" feeling dissipates in an instant and suddenly starts to go the "seasoning route".

Of course, because the food itself is delicious, the other three gourmets have not noticed this incongruity.

After the appetizers, Jamie Tira served his own "soup".

Because the appetizer is a dish made of four kinds of cheese, Jamie Tira avoided the repetition of cheese and cream, and chose to make a clear soup, which is just...

"Tom Yum Kung..." Bai Renzong raised his brows, but he was a little hesitant: Tom Yum Kung is a very sour soup. Is it really suitable to taste after the cheese crisps before?

Holding such doubts, Bai Renzong scooped up a spoonful of soup and took a sip.

"This is... the modified Tom Yum Kung." Bai Renzong raised his brows and frowned.

This tom yum goong looks like tom yum goong in form, but the seasonings and spices inside are completely different.

"There is no lemongrass, the sour taste is more similar to the sour taste of tomato, it is very soft, it should be yogurt instead of coconut milk, and other spices, such as galangal, have also been cancelled. Such a soup can no longer be regarded as Tom Yum Kung Well, it can only be said to be a hot and sour seafood soup." Bai Renzong explained, "But I have to say that the taste of this soup is indeed more acceptable than Tom Yum Kung."

"That's right, I personally don't like Tom Yum Kung, because the taste is too strong, and not everyone can accept the strong spice taste." Rossini Salerno echoed, "But this Tom Yum Kung, with just the right aroma and soft hot and sour taste, you will fall in love with it with just one sip!"

"Moreover, this wonderful hot and sour taste really alleviated the greasy feeling brought by the previous cheese crisps, and the spices in this dish also perfectly eliminated the cheese taste left in the mouth." Yoshito Sato Also nod in praise.

Allen Robbs just kept a straight face and didn't speak, but he didn't make any criticisms, obviously he approved of this dish.

However, when it comes to this soup, the feeling of "incongruity" has become stronger: this soup is not so much seasoning, it is better to say that the use of spices is more magical, just the right aroma, a bit more too One point is too light.

Next, Jamie Tira served his side dishes.

There is a thin white crisp on the plate, which looks like some kind of dehydrated fish, with some green sauce poured on it, and some small spherical particles can be vaguely seen in the sauce, a bit like Western rice.

Bai Renzong scooped up the spoonful of white crisps, opened his mouth and ate it, then frowned: Isn't this the heart of the ocean?
Although the white crisps are not dehydrated cod crisps, they are made of surimi and baked. The sauce on the top is made by putting seaweed in a centrifuge, and the small particles inside are mentaiko.These three umami flavors combine to form a trio, with intense umami building up in the mouth until finally bursting into full bloom.

"The crunchiness of the fish fillets, the viscousness of the sauce, and the denseness of mentaiko form a distinct layering, but in terms of taste, the combination of the triple umami flavors of seafood forms a stronger umami flavor." Yoshito Sato Can't help but praise, "especially this sauce, the umami of the seaweed is separated by a centrifuge, and the mentaiko in it is simply the finishing touch."

And here, every judge has noticed this: the style is too confusing.

The highlight of this side dish is undoubtedly the sauce, which is different from the previous dishes.

While each dish is delicious, it all showcases a different style.

Does this kind of cuisine really fit the theme "Yourself"?

But Jamie Tira obviously didn't realize this yet, he was still immersed in his "correct answer" and served his main course.And his main course is a very famous French dish, French foie gras.

On the plate, beautiful golden foie gras was fried, with broccoli and bitter chrysanthemum as decorations on the side, and a layer of light amber sauce was spread on the foie gras, which made the foie gras look like Like a gleaming nugget, the color is alluring.

Bai Renzong exchanged glances with several other judges, then cut off a small piece of foie gras and tasted it.

"What's the matter with this delicate and dense texture?!" Alan Robs said in surprise at the time, "This foie gras is definitely not fried! No, to be precise, it was indeed fried to make the skin crispy, but The taste inside is definitely processed and cooked by other methods!"

"It's steamed." Bai Renzong explained, "I can taste some faint vegetable fragrance in the foie gras, which relieves the greasyness of the foie gras, but it's not the taste in the sauce. This sauce is It is made of coffee, brandy, and honey, and there is no special vegetable aroma in it. So I think it should be a unique cooking method in our country.”

Then, Bai Renzong introduced in detail: "In our country, there is a cooking tool called a steamer. Several layers of steamers are stacked together, and vegetables and other materials are placed in the lower steamer. When steaming, it can provide fragrance to the upper materials. I think that’s how he puts the foie gras on top and puts the rest of the ingredients underneath, steaming it in a steamer and then frying it.”

"Tsk..." Allen Robbs spat unhappily, obviously feeling that this cooking method is a tarnish to this traditional French dish, but he couldn't deny that this foie gras is indeed more delicious cooked in this way. tasty.

If you don't call this dish "French foie gras", then it really is a perfect foie gras dish.

"Ah, that's how it is..." Rossini Salerno suddenly said: "What a superb cooking technique! This steaming method perfectly preserves the delicate and dense texture and unique strong taste of foie gras. At the same time, the fragrance of different materials is added inside to relieve the fatness of the foie gras. This craftsmanship is simply amazing..."

At this time, Jamie Tira served his last dessert...

"What is this!?" Yoshito Sato looked at the "bubble" in front of him in astonishment and asked, "Is this really a dish!? Isn't it too amazing?"

On the plate is a "balloon" the size of an apple, with some white smoke floating inside the balloon.

No matter how you look at it, this dish doesn't look like a dish.

"Break this balloon, and everyone can taste this dessert." Jamie Tira said with a confident smile.

(Thank you for the 4 monthly tickets of Shuidu, thank you for the 2 monthly tickets of Qingshan Lanyuezui and Let Lotte, thank you for the 160618163215529 monthly tickets of book friend 6, thank you for the monthly tickets of nothing to be afraid of)

(End of this chapter)