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Post by Man Alive! on Sept 11, 2006 16:05:31 GMT -5
Fukui: Yes, Chen does seem to be a bit more on-edge than usual. It must be the fact that all of the Gourmet Academy has their honor on the line and is depending on him to keep that alive. Himura-san sure has taken a lot out of Iron Chefs- right Doc?!
15 MINUTES HAVE ELAPSED!
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Post by Sanji Himura on Sept 11, 2006 17:50:05 GMT -5
*hearing the 15 min mark, all chefs on Himura's Royal Box stand and make a lot of noise for the challenger*
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Post by achen on Sept 11, 2006 18:19:52 GMT -5
*Iron Chefs and the rest of the Gourmet Academy cheer even louder for the Chen*
Hattori: No, Himura-san has only taken one iron chef down. Chen-san is on edge because of the difficulty of the theme ingredient. There are fewer Chinese recipes for octopus than European. He has to be more creative than usual. Chen-san just needs to relax a bit and cook just like he usually does. Fukui-san wouldn't you like to be on the tasting panel? The smells are wonderful.
Kanou: I'm still looking forward to how the octopus with red bean paste and maple syrup will come out. Hey Chen what kind of dish are you making there?
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Post by Man Alive! on Sept 11, 2006 18:23:06 GMT -5
Fukui: Hey Doc, I ALWAYS want to be on the tasting panel. Maybe Chen-san will spare us a dish or two today.
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Post by Sanji Himura on Sept 11, 2006 18:36:00 GMT -5
Otha: Fukui-san. It seems that Himura-san has this battle planned down to the minute. Even I can't consentrate on my job because of the amount of noise that every chef on the challenger's royal box has generated, and I was just talking to the staff. You would think it was the Otha faction returning to try to take down Morimoto-san.
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Post by allezcuisine on Sept 11, 2006 19:02:58 GMT -5
*Okabe starts taking out all the seafood from earlier*
Okabe: I'll start on the soup and you guys (assistants) start on the crust. Then I'll start plating the dish I've just finished; Octopus Three Ways; which has fried octopus, with choice of wasabi or marinara sauce, I wanted to show raw octopus, so I thinly sliced some octopus and paired it nicely with a sweet mustard sauce and put some sea urchin roe on top. I set that along side another raw octopus fillet and topped it simply with lemon juice, olive oil, parsley and Parmesan cheese. The other dish, completing this trio is a cooked octopus dish , sliced very thinly with alternate slices of octopus and cucumbers. It is plated in a black truffle sauce and has caviar on top.
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Post by Arrianna on Sept 11, 2006 19:09:09 GMT -5
Kanou: I'm still looking forward to how the octopus with red bean paste and maple syrup will come out. Hey Chen what kind of dish are you making there? Chen: *smiles* It's a surprise, but it will be served with the long beans. *Chen takes the bowl of egg whites from chefB who has whipped it to a stiff peak with an electric beater. Chen then stirs in mochiko (rice flour) with a wisk. Then taking half of the octopus curls and the cleaned shrimp remaining begins dipping them in the batter and dropping them in hot oil.* Chen: Get the walnuts and begin candying them. A boil in sugar syrup for 2 minutes.
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Post by mickster on Sept 11, 2006 19:37:19 GMT -5
post..... These dishes from both chefs sound awesome, they make me think I might like octopus end.....
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Post by allezcuisine on Sept 11, 2006 19:44:02 GMT -5
post------------------ We'll I guess we're doing are jobs right! Mick, you should try octopus, I like it, especially in a cold summer salad. If you want any recipes just ask! end----------------
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Post by Arrianna on Sept 11, 2006 21:31:29 GMT -5
Post--------------------------- www.8legged.com/bwhahahahahah! (Sorry, I couldn't resist.) Endpost-----------------------
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Post by achen on Sept 11, 2006 23:28:06 GMT -5
Hattori: I think Chen-san is making the fried seafood with a sweeten mayonnaise with the candied walnuts. This dish is common in Cantonese cooking for banquets. The challenger's dishes are great. The fried octopus should be nice and crisp. The only But the flavors are going to be amazing.
Kanou: Surprise huh. This will be interesting. I can wait to try the European trio. The lemon should provide freshness to the octopus and the fried octopus is similar to fried calamari. The uni should provide the saltiness to balance out the sweet mustard sauce. Is it time yet?
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Post by mickster on Sept 12, 2006 13:06:59 GMT -5
Post--------------------------- www.8legged.com/bwhahahahahah! (Sorry, I couldn't resist.) Endpost----------------------- You crack me up Arrianna. LOL ;D ;D
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Post by missteetheironchef on Sept 12, 2006 14:23:28 GMT -5
Dreyfuss: Boy, I'm dying to sample these dishes myself.
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Post by Man Alive! on Sept 12, 2006 15:44:31 GMT -5
20 MINUTES HAVE ELASPED!
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Post by Arrianna on Sept 12, 2006 20:07:24 GMT -5
Chen: (to chefB) Good, lay the walnuts on a sheet to dry and start the dressing for the dessert.
*Chen Pulls out a large wok and swirling some oil in it slides the octopus balls in and begins frying them up as steam swirls above him. After crisping the octopus balls Chen transfers them in one swoop to a large pan near the stove top.*
Chen: (to chefA) The tempura?
ChefA: Finished.
Chen: *dashing some ginger into the pan with the octopus balls* Good, let it rest. Time on the 1st pressure cooker?
ChefA: 5 minutes. It needs to come off now.
Chen: Do it.
*ChefA removes the pressure cooker with the daikon in it to a sink where he leaves it. Chen directs him to check on the clay pots as he pours some dashi over the octopus balls and puts on a lid while looking pleased.*
Chen: Get me the eggs, vanilla bean, heavy cream, and half and half.
*Chen begins mixing soysauce, oyster sauce, chili paste, and honey in a small sauce pan with some water. He takes the ingredients from chefA and instructs him to bring it to a simmer while waiting for the second pressure cooker to finish.
Chen seperates a number of eggs and mixed the yolks into a large pot followed by some sugar, a pinch of salt, the vanilla bean, half and half, and heavy cream then sets it to simmer while stirring.*
Chen: (to chefA) The octopus balls will be finished steaming about the same time as the pressure cooker. Pull them off the heat right after.
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