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Post by missteetheironchef on Nov 15, 2006 12:36:06 GMT -5
Nakamura: Well my golfing skills are by far unique, if I say so myself. (return to cooking)
Assistant: Can I put the dried mushrooms and shrimp in the boiling water, chef?
Nakamura: Yes, and please put some soy sauce, and some fresh cilantro in there too. Squeeze a juice of one lemon and one lime, please.
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Post by allezcuisine on Nov 15, 2006 13:02:20 GMT -5
Hirano: Wow. There's allot of action going on on Chen's side! The spicy pork jerky sounds very interesting.
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Post by ironchefcanadian on Nov 15, 2006 13:39:04 GMT -5
Kurimoto: "Yes, and it looks like Nakamura's also picked up his pace. It looks like he's making a very tangy soup base. And so early in the hour, too! I wonder how much time has passed?"
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Post by missteetheironchef on Nov 15, 2006 14:51:59 GMT -5
Nakamura: hey I like tanginess in soups... and my noddles are boiling.
(to the assistants): break out some eggs and boil them. A salad should be the next thing on my list. I can grab me some fresh green onions and some rice wine vinegar and some grapeseed oil.
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Post by mickster on Nov 15, 2006 15:20:21 GMT -5
Ohta - Wow, Kurimoto-san, you got a big smile out of Nakamura-san just now. That's pretty rare!
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Post by Man Alive! on Nov 15, 2006 17:10:18 GMT -5
10 MINUTES HAVE ELAPSED!
Fukui: Whoa! Ten minutes are gone already? This battle is going fast! Doc, with ten minutes already gone, can you make out any dishes that you'll expect at tasting?
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Post by missteetheironchef on Nov 15, 2006 17:13:32 GMT -5
Nakamura to the assistants: Alright men, 10 mins down, 50 to go. Are the eggs in the pot of hot water? Yes? Ok and I need some cooked crab pieces along with some chopped peas and carrots for my noodle salad. I like a helping of a sweet mirin dressing with a juice of lemon and some honey. (to assistant number one) Can you please grab my some jicama, peanuts and sesame seeds from the pantry? (to assistant number two) Can you please grab some bean sprouts, bamboo shoots, sesame oil, and some salt and pepper from pantry? I got the cucumbers and some jalapeno peppers.
Ok, I got to have some cucumbers in the food processor and so as the jalapenos.
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Post by ironchefcanadian on Nov 15, 2006 17:53:45 GMT -5
Kurimoto: A noodle salad, eh? That presentation should be interesting.
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Post by achen on Nov 15, 2006 20:23:26 GMT -5
Chen: I'm going to slow down a bit.
*Strains the meat from the broth. Takes a quick taste and adding some salt and light soy sauce. Gently stirs the shark fin soup and adds a little sugar and a drop or two of dark soy sauce. Tries the meat sauce adds some of the dried shrimp and a small amount of the jerky.*
Chen: I hope the tasting panel is ready for some real heat today. Can you feel the spiciness up there in the guest box? Careful Ohta, the fumes coming from this dish will melt the microphone.
*Adds some nappa cabbage hearts to make the soup sweeter and cooks the broth further. Sauteing some chicken with garlic and sugar snap peas. Adds some broth, oyster sauce with white pepper and Chinese cooking wine. Puts this mixture to cook slowly on the back burner.*
Chen: Ohta please come here and try some of the jerky. Also if you can bring some up to our panel and the royal box.
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Post by Arrianna on Nov 15, 2006 21:30:58 GMT -5
10 MINUTES HAVE ELAPSED! Fukui: Whoa! Ten minutes are gone already? This battle is going fast! Doc, with ten minutes already gone, can you make out any dishes that you'll expect at tasting? Well, with this ingredient we're likely to see alot of prep work in the first half to 2/3rdsand then a sprint at the finish. Alot of dishes will require similar prep so even though the chefs have told us already what many of their dishes will be it will be hard to see what the final result will be ahead of time. That said it looks like Nakamura tells us he's making a broth from duck confit and chicken, a pork noodle soup, a salad with crab, peas, and carrots. He also just made a sauce with cucumbers and jalapeno's. That has me curious. Everything else he has made could fit into traditional cuisine but that is a combination I haven't seen before in Japanese cuisine. Chen on the other hand has been creative from the get go. It actually worries me a little. He may be getting a little too creative for the judging panel between his sugared noodles with plum wine and sugared ginger and the foie gras turine. It will be interesting to see what the applications do to the texture of the noodles. On the other hand we know he is making a ding tan (though I would like to know what that is), a hot and spicy stir fry of some kind, jerky it looks like, a hot pot, he has already made an omlet but I'm going to guess that it is a garnish intended to go with another dish, not to mention the shark fin soup. He says he's making 4 dishes but I'm not sure what exactly those 4 dishes are.
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Post by mickster on Nov 15, 2006 21:43:04 GMT -5
Ohta - Quiee-san I'm here with Chen-san. He is threatening with some really hot dishes today. Even said he might melt my mic if I get too close. WHOA there big chef guy! This sounds scary. But knowing the Chen-san, it will be nothing but tasty.
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Post by mickster on Nov 15, 2006 21:45:44 GMT -5
Ohta - Hey Sanji-san, what's going on up there in the royal box?
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Post by achen on Nov 15, 2006 22:53:04 GMT -5
Chen: Don't worry Ohta. Just try the jerky, you'll like it. Today's dishes are not as usual. I've had some of these dishes when I was young. My father made these dishes usually in colder weather. So making some of these dishes reminds me of my childhood.
*Runs up to the guest box and the royal box with some dishes with the spicy meat sauce and pork jerky.*
Chen: The taste now are good but will be better later on.
*Takes the meat sauce off the stove and places it over an ice bath. Soaks a lot of the mung bean noodles in ice cold water. Shreds lettuce and brews a strong Ti Kuan Yin Tea.*
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Post by ironchefcanadian on Nov 16, 2006 7:58:04 GMT -5
Kurimoto: "Iron Chef Chen's really going for some strong flavors today, isn't he, Fukui-san? If I remember correctly, that's a variety of oolong tea he's got going there, pretty powerful stuff. I'd have to worry that flavor may overpower our perceptions of texture in the tastings."
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Post by Sanji Himura on Nov 16, 2006 10:44:21 GMT -5
Ohta - Hey Sanji-san, what's going on up there in the royal box? Well, sitting right next to me is "The Don of Western Japanese Cooking in Japan", Toshiro Kandagawa. Kandagawa-san, you have forced Nakamura-san's resignation from Gourmet Academy by defeating him in battle, now do you see any changes in his technique now as opposed to then? Kandagawa: Yes. I see him running about on his side of the kitchen as if he has never left. He is also taking care of all of the ingredients that he uses with respect, and it seems that he found the border of what makes a good chef a great one. So, who are you pulling for this one? Kandagawa(to Nakamura): Go Nakamura! Well, that is it from him, but I would like to add that both chef's prep work is clearly undefined, with Chen-san trying to remosturize the noodles, and Nakamura-san trying to do other things before he cooks the noodles. Seeing as Nakamura fought in a noodle battle before, I would say that he has the edge right now, back to you, Fukui-san.
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