Chapter 219 - 219: 219: Surprise

Translator: 549690339

Even if Iris Doone learned from her, Cindy Clarke wouldn’t be angry.n/o/vel/b//in dot c//om

On the contrary, in this situation, Iris choosing to learn from her indirectly proved that Iris was not as good as her.

However, before Cindy could feel anything about it, she saw Iris looking at her with eyes full of resentment.

Iris thought that Cindy was mocking her!

Cindy was laughing at her!

Iris’s eyes turned red, glaring at Cindy fiercely.

Cindy Clarke, just you wait!

You won’t be smug for long.

Let’s see how I deal with you!

You can’t possibly make it to the end of this competition!

I’ll definitely get further than you!

The judges had been tasting dishes all the way to Cindy’s snack cart.

Cindy’s Japanese skewers were not as rich in flavor as Chinese barbecue.

The faint charcoal taste, combined with the light seasoning, made it much fresher.

At this point, all the competitors had stopped cooking.

The strong flavors in the competition area gradually dissipated.

The taste of Cindy’s skewers gradually became clear, carrying a light plum fragrance and grapefruit aroma.

The judges had been tasting dishes all along, and were actually quite full.

If it weren’t for the special flavors of Cindy’s dish, the judges probably wouldn’t be able to taste anything significant.

But now, smelling the grapefruit and plum aroma actually reopened their appetites.

Michael Greene asked, “What inspired you to make these?”

“Since the theme is night market snacks, even the venue is designed like a snack cart, without dining seats, recreating the snack block atmosphere. So, customers don’t have a place to sit down and eat their snacks after buying them,” Cindy explained.

“I wanted to make something that’s easy for the customers to eat while holding, so I chose grilled skewers. With the bamboo sticks, customers can eat without needing to find a place to sit.”

Wesley Gordon nodded, picking up a chicken skin skewer.

Instead of eating it right away, he observed it first.

“The thick sauce is coated on the chicken skin, which, combined with the collagen in the chicken skin, makes it soft and tender,” Wesley said, taking a bite. “Crispy at the edges, soft and tender in the middle, with a springy texture from the collagen.”

Michael Greene exclaimed with surprise, “There’s a grapefruit flavor on the chicken skin. I thought you would add lemon.”

“Lemon aroma is stronger, but it also covers more of the charcoal and barbecue sauce’s flavor. Grapefruit is tart, sweet, and refreshing, but not as strong as lemon,” Cindy explained.

“Which bowl is the grapefruit sauce?” Hunter Clarke asked.

“This one,” Cindy pointed to one of the bowls, then pointed to another one nearby, saying, “This is crushed plums, which I wrapped inside the chicken thigh.”

“To be honest, this is the first time I’ve had a chicken thigh skewer with crushed plums,” Rosaline Parker nodded, saying, “What made you think of adding grapefruit sauce and crushed plums? This isn’t a conventional method.”

“I thought that there would be a lot of snacks today, mostly fried, grilled, and desserts. The dough of the desserts would mostly have butter, while the fillings would mostly have cream and cheese,” Cindy explained. “Whether the customers taste or just smell the flavors, it would affect their appetite. So, I added the appetizing plums and grapefruit sauce to the mix.”

“However, I don’t want all the food to have the same taste; I want each one to be different. So, when customers eat each one, they’ll have a new experience..”