|
Post by ironchefcanadian on Nov 14, 2006 9:46:49 GMT -5
Kurimoto: "Wow. It certainly looks like Chen-san has an early advantage here, having a menu worked out like that.
I mean, I've eaten bean thread noodles before, usually in hot-and-sour soups, and you're right about the texture, Hattori-sensei. It's going to be tough for us judges, because we have to remember that the taste part of the judgement means we need to focus more on the texture that the noodles will add.
"I'm also looking forward to seeing if both Iron Chefs will be able to utilize the translucent quality of these noodles in their presentations, because I think that plating design and appearance are going to be more important than usual."
|
|
|
Post by mickster on Nov 14, 2006 10:13:52 GMT -5
Ohta - Scuiee-san, I'm here with our challenging, honorary Iron Chef Nakamura. He is very focused on what he is doing but maybe I can get a response from him. Chef Nakamura, welcome back to KS. What a surprise the secret ingredient is, huh? Have you used it much? I see you have many additional ingredients here, as well. I think you must have big plans for the tasting panel.
|
|
|
Post by mickster on Nov 14, 2006 10:18:17 GMT -5
Ohta - I've come over to Iron Chef Chen and am amazed at his speed in getting all his ingredients ready for preparation. It appears he has prepared most everything, except the noodles. Chen-san, have you used the cellephane noodles much in you restaurant? I see that they really are like glass. How much of an advantage do you think you have by being last to serve your dishes and waiting to prepare the noodles for each of the dishes. By the way, how many dishes do you plan to make?
|
|
|
Post by mickster on Nov 14, 2006 10:27:25 GMT -5
Ohta - Ku-san, I'm here in the Royal Box with Sue Wong, our actress friend. She is sitting right next to Iron Chef Sakai. Wong-san, would you like to interview Sakai-san? Wong-san (be still my beating heart, he will hear you) Oh yes, Ohta-san, thank you. Greetings Sakai-san. (Sakai bows head to Wong) Wong - It's nice to see you. Tell me please, what do you think of this match between Chef Nakamura and IC Chen? Sakai - It should be very exciting, they both are great chefs and realize this about each other so I don't think either will let their guard down. Wong - Sakai-san, have you ever used cellephane noodles in your dishes? Sakai - Well not really, since my food is primarily French. But I've eaten these noodles many times, prepared in many different ways, my favorite being deep fried then sprinkled with powdered sugar. Wong - Well, thank you very much, Sakai-san. Back to you Ohta-san. Thanks Wong-san. Back to you Kuie-san.
|
|
|
Post by missteetheironchef on Nov 14, 2006 12:45:28 GMT -5
Nakamura to assistant: Bring me some shallots, shrimp, some eggs and some mushrooms. My first dish is going to be very interesting. I'm not using the rice cooker. No, no, no. I like to make a homemade stock using duck confit and chicken.
(to myself) I must put these "cellophane" noodles in pots with duck confit hot broth so I could cook faster.
(to the assistant): Head to the pantry over there for some soy sauce, some ginger and garlic, I like it to be minced and some yellow, red, green bell peppers. Hey I'll go with you.
|
|
|
Post by mickster on Nov 14, 2006 15:26:16 GMT -5
Ohta - Fuee-san, I'm here in the Royal Box with [glow=red,2,300]Sanji-san.[/glow] Sanji-san, tell us your views on the cellephane noodles. What is your experience with regard to cooking, i.e., what are some of the dishes you've made with them? What do they compare with? Are they as versitile to use as they seem?
|
|
|
Post by Man Alive! on Nov 14, 2006 15:48:01 GMT -5
Kurimoto: "Wow. It certainly looks like Chen-san has an early advantage here, having a menu worked out like that. I mean, I've eaten bean thread noodles before, usually in hot-and-sour soups, and you're right about the texture, Hattori-sensei. It's going to be tough for us judges, because we have to remember that the taste part of the judgement means we need to focus more on the texture that the noodles will add. "I'm also looking forward to seeing if both Iron Chefs will be able to utilize the translucent quality of these noodles in their presentations, because I think that plating design and appearance are going to be more important than usual." Fukui: I know what you mean, Kurimoto-san. Presentation today is going to play a big part in the final score. With such high caliber on both sides of Kitchen Stadium, it might all come down to who can use the clearness of the noodles to their advantage. Looks like Ohta's got his hands full in the Royal Box. Take it away, big guy!
|
|
|
Post by Sanji Himura on Nov 14, 2006 17:15:58 GMT -5
Ohta - Fuee-san, I'm here in the Royal Box with [glow=red,2,300]Sanji-san.[/glow] Sanji-san, tell us your views on the cellephane noodles. What is your experience with regard to cooking, i.e., what are some of the dishes you've made with them? What do they compare with? Are they as versitile to use as they seem? Well, Cellephane noodles are versatile in Japanese, Korean, Vietnamese and Chinese cooking. Depending on where you are, they are called by several different names. If you are in China, they are called lǜ dòu miàn, litterally meaning "green bean noodles", or fěn sī with fěn meaning "soft white noodle" and sī meaning "thread". In Japan, they are called harusame, meaning "Spring Rain". In Korea, they are called dang myeon, and are made with a sweet potato starch. Finally, in Vietnam, they are called bun tau. In regards to cooking, they need to be boiled first since they are sold in dry form, and then used in what ever dish that you are preparing. This is similar to dried pasta that is sold in Italy, and elsewhere.
|
|
|
Post by ironchefcanadian on Nov 14, 2006 17:23:40 GMT -5
Kurimoto: "Hattori-sensei, I guess it's a little early to tell what kind of dishes Nakamura's going to come up with. Based on his ingredient list I'd guess he's thinking about a stir-fry, but he could also be thinking about a fu yung dish or something else, right?"
|
|
|
Post by missteetheironchef on Nov 14, 2006 18:13:27 GMT -5
Nakamura (back to his station, chopping something that will be fascinating). My noddles can be less garlicky, so I must be careful. My chopped veggies are going in the pot. I would have blanch some noodles too. (to the assistant) Can you please grab me some cut pork and some blood oranges. I like to make pork noodle soup. This soup is called for soba or udon. But I can work with this kind of noddle, I think.
|
|
|
Post by ironchefcanadian on Nov 14, 2006 18:27:53 GMT -5
----post---- Noddles? ----endpost----
|
|
|
Post by Arrianna on Nov 14, 2006 19:57:46 GMT -5
Kurimoto: "Hattori-sensei, I guess it's a little early to tell what kind of dishes Nakamura's going to come up with. Based on his ingredient list I'd guess he's thinking about a stir-fry, but he could also be thinking about a fu yung dish or something else, right?" Well, stir fry is more chinese though harusame is often used in Sukiyaki. In Japanese cuisine it is also used in seafood salads with vegetables. It can be cooked and dipped in a soy based sauce and served with vegetables and tempura. Deep fried and served as a base for some quick fried vegetables. Sunomono's or vinegared side dishes. And of course many different types of soups. Really there is as many different kinds of recipes for harusame as there are chefs.
|
|
|
Post by mickster on Nov 14, 2006 20:21:58 GMT -5
Ohta - Kukie-san, I am not getting any response from either of the chefs. Hmmm, could it be they are ignoring me on purpose? Lets have some commentary from the Royal Box. Sue Wong, who do you have up there? Wong-san, Ohta, I'm here with Iron Chef (retired) Michiba. Michiba-san, welcome (bows). It's very good to see you. How do you like this ingredient? Michiba-san - I've used cellephane noodles many times. It's a useful ingredient when you want to fill up a dish. It's quite pretty on salads and, as Sakai-san mentioned, it makes a good dessert, too. Wong - Thank you Michiba-san. Are you enjoying your retirement? Michiba - Oh yes, having lots of good times visiting friends, traveling around the world, eating at good restaurants (laughs). wong - back to you Ohta-san. Ohta - Thanks Wong-san. Squuee-san, I'm going to see if I can get the Iron Chefs to talk to me. Back to you.
|
|
|
Post by achen on Nov 14, 2006 21:05:56 GMT -5
Chen: Ohta don't get angry. I was just to busy to answer. In my restaurant, these noodles are not used much. I usually use these noodles on holidays and special ceremonies. I don't think it is an advantage at all. Chinese food is best served right after cooking, and I will have to stop before it is done and restart after the tasting. I'm planning on four dishes but if I have time maybe more. With these noodles, texture will be soft or crunchy. But I plan on surprising the panel today, so look out. I'm going to pay homage to Michiba-san today by making a foie gras chawan-mushi with a sharks fin soup top.
*Mixing eggs with ground foie gras and broth. Some lightly cooked mung bean thread is placed on the bottom of the bowl. The egg mixture is then poured on top and then placed into a steamer. Some broth made with Chinese ham is cooked with the sharks fin, white pepper, Chinese wine and a couple of drops of red Chinese vinegar. Chopping Sichuan pork jerky and slicing scallions with the assistants. Takes another large gulp of ice water*
*Calling over to Nakamura*
Chen: How is it going Nakamura-san? Your golfing was great last weekend. Lets try again next month with Michiba-san.
*Turns back to cooking*
|
|
|
Post by mickster on Nov 15, 2006 9:31:06 GMT -5
Ohta - Thanks, Chen-san. So, we've really got some friendly rivalry today. I wonder how friendly they are when playing golf together.
|
|