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Post by mickster on Jan 20, 2007 9:47:35 GMT -5
Ohta - Squee-san!
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Post by Man Alive! on Jan 20, 2007 13:30:27 GMT -5
Fukui: Yes Ohta, go!
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Post by Arrianna on Jan 20, 2007 17:48:52 GMT -5
*Akane drains the turkey skins and calls chef Aoi over.*
Himura Akane: Take over the fryer. Make sure to sprinkle course salt on the shiso triangles before frying them.
*Akane cuts up some apples and, blotting the slices dry, adds them to a pan with a sugar syrup simmering in it. She then goes to the fridge and pulling out some foie gras begins cleaning it nearby.*
Himura Akane: (to chef Ken) As soon as those are finished mix up the tempura. It needs to rest for 20 minutes for the best result. Egg whites only with a little mochi flour please.
(to self) Don't forget to make the persimmon sauce soon.
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Post by mickster on Jan 20, 2007 19:49:50 GMT -5
post....lol, I forgot what I was going to say, the phone rang and I was on it for half an hour, then forgot to come back, I'm so bad end....
Ohta - I got confiddled thinking Tom was Angelena's guy, he is Katie's husband. Anyway, Tom wants to know if he can take a strole down to the stations and visit the chefs?
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Post by Man Alive! on Jan 21, 2007 12:27:17 GMT -5
Fukui: What? Ohta, have you been sipping some sake between reports?
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Post by Sanji Himura on Jan 21, 2007 13:45:13 GMT -5
I thought I saw my wife slip him some of that Umeshu a few minutes ago, Fukui-san.
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Post by allezcuisine on Jan 21, 2007 14:47:15 GMT -5
Sakai: Check the rice. Is it done?
Sous Chef Ni: Almost, sir.
*Sakai is slicing the cooked ham into bite-sized pieces*
Sakai: OK, well I need the deep fryer going, and then I'll need three different types of cheeses. Let's say red Balmoral, Gruyere, and a nice Fontina.
*Sakai begins to chop some parsley and cut the cheeses*
Sakai: When the rice is done, mix all of this.
Sous Chef Ni: Yes, sir.
Sakai: Now, this fresh ham will be glazed with the honey and ginger glaze that is boiling away on the stove.
*Sakai adds orange juice to the glaze*
*Sakai begins glazing the fresh ham with the glaze*
Sous Che Iti: The rice is done, sir!
Sakai: Good, good.
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Post by mickster on Jan 21, 2007 15:28:41 GMT -5
Fukui: What? Ohta, have you been sipping some sake between reports? Ohta - Who, me? Squee-san, now you know I would [glow=red,2,300]NEVER[/glow] do that...........winks at Himura-san.
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Post by Arrianna on Jan 21, 2007 15:29:58 GMT -5
Himura Akane: *smiles at Ohta and winks back* (to chef Ken) What did you do with the turkey tenderloins we didn't use?
Ken Ichimaro: I put them in a bowl in the fridge.
*Akane looks thoughtful... She puts the foie gras next to him*
Himura Akane: Sear these in clarified butter with a little salt and pepper once the tempura is resting.
*Akane runs to the fridge and returns with the bowl of turkey tenderloins and her arms full of jars and some garlic and ginger.*
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Post by mickster on Jan 21, 2007 15:32:32 GMT -5
Ohta - Squwie-san, Sakai-san appears to be making a sort of casserole with the ingredients he is now working on, rice, cheeses and cubed ham. Sakai-san are you preparing this like a French casserole? I've not seen you using truffles yet in this battle, is there any reason why not?
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Post by mickster on Jan 21, 2007 21:03:08 GMT -5
Ohta - Ku-san I'm here in the royal box because we have some visitors from the states, celebrities that just seemed to have appeared from out of nowhere. Tom Cruise is here but without Angelina. I also see Queen Latifa. I'm heading over to them and will try to get a quick comment from each. (Reaches Queen Latifa first), WELCOME Ms. Latifa. What an honor to have you visit KS. What brings you here? Ohta - Squeez-san I'm back in the Royal Box with Ms. Queen Latifa. Ms. Queen, welcome to KS. Tell us why you have come here today. QL - I'm in Tokyo promoting my new movie and, since I always watch IC, I begged my agent to bring me here. I didn't realize I'd be so fortunate to come at a time when Iron Chef Sakai is the featured Iron Chef. This is great. This place is amazing, too. And just smell all that wonderful food. Secretly, I'm hoping the challenger wins just because she is a woman, and women are the best. But I do adore Iron Chef Sakai, he is so handsome in his red kimono. Ohta - Well QL, thank you for your comments, I think. I want to catch a word with Mr. Cruise here, too. Mr. Cruise, why are you in Tokyo? Well, I, too, am promoting a new movie. Of course I didn't have to beg my agent to bring me here, actually he begged me to come, even paid me lots of money if I would. But now that I'm here, it's pretty cool, of course there are no sofas for me to jump on but, it's cool. I never heard of this show but then I haven't heard much about anything. Ohta-ahhhuh, well, thanks for the interview Mr. Cruise. Back to you squzzie-san.
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Post by Man Alive! on Jan 21, 2007 22:07:01 GMT -5
Fukui: Thanks, Ohta! Kitchen Stadium sure is getting recognition in the States, isn't it?
20 MINUTES HAVE ELAPSED!
Fukui: And there it is! The twenty minute mark! This battle is one third of the way ova!
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Post by achen on Jan 22, 2007 11:03:56 GMT -5
Hattori: Sorry about the absence. I was just sharing some of the Umeshu with Ohta.
*Smiling*
The cheese is a very nice Havarti cheese. This cheese is a Danish cow's milk cheese which is similar om sharpness to Swiss cheese. This cheese has a buttery taste and aroma which ranges from sweet to very sweet but also slightly acidic. When aged about three months the taste matures into a hazelnut like flavor and is more salty. I believe the challenger might make a version of turkey cordon blue. But I am curious about the challenger's icecream. I don't know how she will put the theme ingredients in. Hey Ohta see if you can get some of the icecream when it is done.
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Post by Arrianna on Jan 22, 2007 12:40:18 GMT -5
*Akane Slices the turkey tenderloins into thin strips and then begins adding ingredients into the bowl; honey, chocolate pd, yuzu juice, garlic juice, ginger juice, and some cayenne pd. The entire thing is mixed, the tenders replaced into the bowl with the marinade, and the bowl set next to the deep fryer.*
*chef Ken shows the tempura batter to Akane.*
Himura Akane: Good *takes the batter and places it next to the turkey tenders* don't put the mochiko flour away just yet. Now the foie gras please.
*Checks on chef Aoi.* Good, now I need you to prep the julienned diakon, mitsuba knots, and slice the mochi for grilling.
*Akane carefully removes the carmalized apple slices from the pan to a tray. She then opens a bottle of persimmon jelly and spoons it into a pan and sets it on low. Akane then takes the unused shiso leaves and begins packing them in the blender.*
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Post by missteetheironchef on Jan 22, 2007 14:14:26 GMT -5
Post----- Mick is something else, man! End Post-----
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