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Post by allezcuisine on Mar 8, 2007 16:18:21 GMT -5
Ohta: Squee-san! There is very much going on today in Kitchen Stadium, it is almost hard to keep up! Chef Himura told me that his dish count will now be three; being that he is dropping the "soft served Bamboo shoots" from today's menu.
Ohta: Also, Doc Hattori has gathered several kinds of mushrooms. They include Crimini, Shiitaki, and Enoki mushrooms. Back to you.
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Post by Man Alive! on Mar 8, 2007 17:14:51 GMT -5
Fukui: Thanks big guy! Himura-san is dropping a dish from his line-up? Looks like the pressure really is getting to him today. Not that I blame him- his honor is on the line! Michiba-san, what do you think Doc plans on using those mushrooms for?
20 MINUTES HAVE ELAPSED!
Fukui: And twenty minutes have already elapsed for Battle Bamboo Shoots! This is the most frantic action I've seen in Kitchen Stadium in a long time!
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Post by ironchefcanadian on Mar 8, 2007 18:24:42 GMT -5
Michiba: "I think I've mentioned this before, Fukui-san: the cremini and shiitake will bring out the flavor of the shoots and the enoki can be used as a garnish.
"I'm not surprised that the Himura-san would drop the self-serve idea. There isn't enough fat in the shoots to emulsify and blend into a custard, and Himura would have a hard time -- er -- "finding favor with the flavor" of the shoots with the other ingredients of an ice cream or yogurt. Far better for him to concentrate on his other dishes. His tempura rings, for example, could pose a problem."
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Post by achen on Mar 8, 2007 19:42:38 GMT -5
Lam: Himura-san can surprise us. His cooking usually confuses his assistants. But the dish are just great. I hope the chili would spotlight the bamboo more. I also would like Hattori-san's ramen. This is going to be a great battle. I can only smell the bamboo shoots now though. Michiba-san could you describe the taste of the sansho-leaf?
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Post by Sanji Himura on Mar 8, 2007 20:18:52 GMT -5
*finishes making the "obis" needed for his pasta dish.*
Okay I can get an assistant on making the noodles. Yuki, take these obis and turn them into pasta. I'll do one to show you how I want them.
*cuts one of the obis up into liguinni.*
Got that? When you are done, put them into boiling water for two, three minutes, and shock them in an ice water bath, and set aside.
*to male assistant* start gathering the ingredients that are needed for an alfredo sauce and get started on making that. I'll focus on getting the chilli made.
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Post by Man Alive! on Mar 8, 2007 20:52:40 GMT -5
Michiba: "I think I've mentioned this before, Fukui-san: the cremini and shiitake will bring out the flavor of the shoots and the enoki can be used as a garnish. "I'm not surprised that the Himura-san would drop the self-serve idea. There isn't enough fat in the shoots to emulsify and blend into a custard, and Himura would have a hard time -- er -- "finding favor with the flavor" of the shoots with the other ingredients of an ice cream or yogurt. Far better for him to concentrate on his other dishes. His tempura rings, for example, could pose a problem." Fukui: Michiba-san, did you just say "find flavor with the flavor"? All those battles in Kitchen Stadium must have caused you to inadvertantly absorb part of my personality- I feel sorry for you!
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Post by Arrianna on Mar 8, 2007 22:00:20 GMT -5
Hattori: (to chef Otonashi) Put two of the shoots in fresh water and bring it to a simmer as soon as you are finished.
*Hattori checks the flavor on the pot with the shoots and mushrooms. He nods and then moves to a cutting board where he slices some chilies into threads and then takes some washed scallions from chef Nakamura and does the same with them.
Chef Nakamura goes back to the Cornish Hens, blots them dry and drops two halves into a pot of hot oil.
Hattori puts the chili and scallion threads into a bowl, takes it to where chef Otonashi is preping the shoots and gathers a handful of julienned shoots in the bowl. He pauses at the pot of oil.*
Hattori: (to chef Nakamura) *nodding* No more then a minute and a half each.
*Hattori returns to the board where he adds liquid from three nearby containers to the bowl and then begins zesting a fresh Yuzu over it.*
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Post by ironchefcanadian on Mar 8, 2007 22:38:33 GMT -5
Michiba: *chuckles* "Perhaps I have been here a bit too long, Fukui-san, but never from this perspective. Chai-dono, the flavor of sansho leaf is basically a lighter version of its eventual fruit, the sansho pepper. The leaves are traditionally used in springtime, when the bamboo shoots are just coming out, so they're a natural classic flavoring for new shoots.
"Now on Hattori-sensei's side, you see he's grating the zest off a yuzu fruit. It's a small citrus fruit with a pretty tart flavor, like grapefruit. It's commonly used for dipping sauces, and I think the scallions and chile threads are meant to steep in that bowl just as they would for such a sauce. If we can get Ohta-san to find out about the liquid that was just added, we should be able to confirm if that's what he has in mind.
"I like the approach that Himura-san is taking with the bamboo shoot pasta. It won't be the same of course because the textures are completely different. We should expect it to be more like a spaghetti squash than an al dente noodle, maybe a little firmer. Alfredo sauce is actually pretty basic -- butter, cream and Parmesan cheese -- but in terms of presentation, he'll have a blank canvas to work with."
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Post by Sanji Himura on Mar 8, 2007 23:44:28 GMT -5
*adds a chopped onion, chopped bell pepper, and a seeded and chopped jalapeno pepper to a pan coated with olive oil*
Yuki, you have any of the "pasta" in the boiling water?
Yuki: not right now Sanji-san.
Run up to the stand and get some bamboo. I have an idea for presenting our pasta dish.
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Post by Man Alive! on Mar 9, 2007 17:43:54 GMT -5
25 MINUTES HAVE ELAPSED!
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Post by Arrianna on Mar 9, 2007 19:55:47 GMT -5
*Doc Hattori a takes large wok and adds shoyu and saki to it. As the steam rises he drizzles in a few large spoons of amber liquid, gives it a good shake and then moves to the side as chef Nakamura adds the 6 deep fried Cornish Hen halves to the wok. Hattori shakes the wok moving the chicken around then moving away from the stove gives the lot a full toss turning them over. Another stir and chef Nakamura pours a small container of water as both step to the side to avoid the steam cloud. Chef Otonashi steps in with the now drained and sliced black mushrooms and Hattori mixes them in. The Wok is returned to the burner and a lid is placed on top.*
Hattori: (to chef Nakamura) It's time for the pressure cooker to come off the heat. Unseal it and transfer the ingredients to a new pan for reducing.
(to chef Otonashi) Clean the Spinach, five times.
*Hattori goes to the fridge and pulls out some Abalone and live clams. He drops the clams off at the sink and takes the Abalone to a cutting board and begins preparing it.*
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Post by ironchefcanadian on Mar 9, 2007 20:20:06 GMT -5
Michiba: "Oh dear. I was wrong about the baking application. Still, that's a pretty good display of pao action on the part of Hattori-sensei.
"Now the abalone and clams . . . we're probably looking at a Chinese dish here. I think they're going to be part of a stir-fry."
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Post by ironchefcanadian on Mar 9, 2007 20:35:17 GMT -5
Michiba: "But regardless of what Hattori-sensei does, you have to admire the knowledge he's showing here. Both clam and abalone come into season at about the same time as young bamboo shoots in Japan, and they're often eaten as kaiseki dishes to accompany good sake in late March and early April. He's definitely developing a spring theme here."
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Post by Sanji Himura on Mar 9, 2007 23:47:08 GMT -5
*Yuki returns with three bamboo pieces from the stand. Currently in the pan for the chilli are the vegetables that was cooking eariler, ground beef, cumin, chili powder, a shot of Tabasco sauce, and bamboo shoots.*
Yuki: Here are the bamboo pieces, Sanji-san.
Good. Open the can of tomatoes, roughly crush them with your hands, and hand it to me.
*Yuki does as she was asked, and I dumped the can into the pot, adding some beef stock.*
Okay, get me a saw.
*Yuki runs off to retrieve a saw while I tasted the chilli, adding salt and pepper to the mix.*
*male assistant approaches*
Okay, your job for the rest of the battle is to keep an eye on this and make sure that this doesn't burn.
*leaves the assistant to the task while running to the fridge to retrieve the batter for the rings.*
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Post by ironchefcanadian on Mar 10, 2007 0:18:57 GMT -5
Michiba: "Oh dear. I have a suspicion -- Ohta-san! Can you find out what ingredients he's put in his batter?"
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