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Post by achen on Sept 26, 2006 18:40:59 GMT -5
Kanou: This dish is spot on. It is perfect in every aspect. The fried octopus was cooked perfectly and the raw dishes were the like the ones I first wanted. The best of these dishes must be the lemon, olive oil and cheese. One slight comment though, some pickled capers would have round out this dish to the ultimate.
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Post by Man Alive! on Sept 27, 2006 15:44:07 GMT -5
Post ---------------- This is taking an unusually long time to get through. Let's try and move a little faster. AC, don't wait for all the judges to make a comment. Get two and move on. ----------------- End
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Post by allezcuisine on Sept 27, 2006 16:25:25 GMT -5
post---------------------------------------- Sorry, MA, it's just that I haven't been around here much; I still don't feel well. end----------------------------------------
Okabe: Thank you. To end this meal I prepared ginger and chocolate coated octopus. The fishy octopus taste is no longer there, thanks to my method of preparing this dish. Some of the octopus pieces are coated in coconut and chocolate as well. Next to our dessert plate is a small glass of chocolate and mint liquor. Please enjoy.
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Post by achen on Sept 27, 2006 17:44:45 GMT -5
Kanou: This dessert not fishy and if not told I would not think it is octopus. I see your intention is to enjoy the texture. This is a very good way to end the meal and the liquor will help aid in the digestion of this wonderful meal. The challenger did very well today and might give the iron chef a run for the money today. Some of your dishes today would be great to photograph, so I would like to try out a full menu at your restaurant.
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Post by missteetheironchef on Sept 28, 2006 11:55:55 GMT -5
Dreyfuss: You know me and chocolate. It's a candy at its best. I love the texture of the coconut too.
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Post by Man Alive! on Sept 28, 2006 18:22:28 GMT -5
Kurimoto: The challenger's dishes were very creative today. I especially liked your dessert course, Okabe-san. It was a great finisher to your line-up today. The chocolate was delightful.
Fukui: And now, the dishes of Iron Chef Chen.
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Post by Arrianna on Sept 28, 2006 18:59:40 GMT -5
Post---------------------------------------- Chinese Octopus Balls w/ Three Sauces: Minced octopus, shrimp, sauteed garlic, water chestnuts, and egg yolks were pureed, formed into balls, fried, then steamed in a dashi and ginger broth. A sweet chile sauce is made of soy sauce, sesame oil, oyster sauce, chili paste, and honey. A ginger sauce is made of mushroom soy sauce, red rice vinegar, chili oil, sugar, and ginger. Finally a plum sauce is made of plum jam, vinegar, brown sugar, minced onion, ginger, and garlic. The octopus balls are served on strips of seaweed in a small bamboo steamer. On the side three small clay bowls hold the selection of sauces. A nice beginning to any meal. Endpost---------------------------------------
Chen: I had some time I didn't expect because of the pressure cookers so I decided to make octopus balls. This is my only truly traditional chinese dish of the meal.
It's served with 3 types of sauce. The light amber one on the left is a sweet chili sauce. The brown one in the middle is a ginger sauce, it also has just a little bite to it. The last sauce on the right is a plum sauce. With six octopus balls each you can mix and match as you like.
Please enjoy.
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Post by mickster on Sept 28, 2006 19:32:20 GMT -5
pOST... OHMYGOSH, that sounds absolutely sinfully good! End.....
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Post by missteetheironchef on Sept 29, 2006 11:43:05 GMT -5
Dreyfuss: Oh my Oh my! This is a more like a sensuous appetizer. I have like a plate of these things and I'm in heaven early. Including that plum sauce.
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Post by Man Alive! on Sept 29, 2006 15:59:33 GMT -5
Kurimoto: What an absolutely fabulous opener, Chen-san. The texture of the octopus balls is so perfect, and the sauces are divine. The plum sauce is my favorite of the three.
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Post by achen on Sept 29, 2006 18:23:59 GMT -5
Kanou: This dish is like chinese dim sum. I think that you hit the gate running on this one. I like mixing the ginger and the chile sauce together. Keep up the good job.
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Post by Arrianna on Sept 29, 2006 19:16:00 GMT -5
Post----------------------------------- Octopus Chili Fried Rice w/ Salt & Pepper Octopus: Minced octopus, shrimp, and spring onions were stir fried then cooked with the rice, garlic, and bonito broth. After cooking the rice was quickly fried with soy sauce, chili sauce, a small spoon of octopus ink, and a touch of rice vinegar. Served on top of the dark amber rice is octopus tempura sprinkled with salt and ground Szechuan peppers and garnished with a sprinkling of sliced scallions. Endpost--------------------------------
Chen: Thank you.
This next dish is a chili fried rice with a little twist to it.
The rice was cooked with octopus that was minced very finely so that it would infuse it with the flavor without changing the texture. There is also a touch of octopus ink in the chili sauce it was fried in. Since octopus ink is very strong and can be bitter in larger amounts I only used enough to tint the dish and add a hint of flavor.
On top of the rice is octopus I had cut into curls to imitate the look of shrimp. Those were then tempuraed in a light batter and sprinkled lightly with a mix of salt and crushed Szechuan peppers.
Please enjoy.
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Post by Man Alive! on Sept 30, 2006 12:02:38 GMT -5
Kurimoto: The octopus ink really adds a nice flavor to this dish. I can't really describe it, it's an extra... sensation that it adds to the chili sauce that gives it depth. Very nice. And the presentation is wonderful- the best dish of the night so far.
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Post by missteetheironchef on Sept 30, 2006 12:35:31 GMT -5
Dreyfuss: A wonderful flavor indeed. This is really not a spicy one, you seen to calm the spiciness down a bit. It's very wonderful.
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Post by achen on Oct 1, 2006 1:56:08 GMT -5
Kanou: I must agree to a degree with the other members on the panel. The octopus ink adds a nice color and slight indescribable flavor to the dish. I like the fried octopus the best, because it reminds me of the salt and pepper squid I had in China on my last trip there. I can't help but compare the your fried octopus against the challengers. This will be a tough vote.
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