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Post by Arrianna on Apr 25, 2007 21:43:26 GMT -5
Hattori: Well what do you know, I was right about Chen-san battering and deep frying the lobster. I presume it will be served in a sweet pineapple sauce.
What do you think Kurimoto-san? First pinapple glazed chicken wings from our Iron Chef and now tempura lobster. Are you looking forward to tasting?
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Post by achen on Apr 25, 2007 23:07:05 GMT -5
Kurimoto: Of course I'm looking forward to tasting. But sweet and sour ise ebi? I don't quite know what to think. The challengers soup will be cold. But from my experience most Chinese soups are hot. Right Hattori-san?
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Post by Arrianna on Apr 26, 2007 12:08:00 GMT -5
Hattori: That is correct. The Chinese believe that cold liquids with a meal can be bad for your health so their fruit soups are usually hot and savory with broth used to add depth and flavor. There are exceptions however. These cold soups do not have any broth or savory aspects other then an optional spice or two. The thing to remember about cold fruit soups though is that the more subtle flavors only really develop after they are chilled. Chef Chu is wise to make sure his soup has plenty of time to cool.
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Post by Man Alive! on Apr 26, 2007 16:06:56 GMT -5
Fukui: I never knew that, Doc. It's amazing how palates are so varied around the world.
25 MINUTES TO GO!
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Post by Sanji Himura on Apr 26, 2007 16:58:40 GMT -5
*Chen has a can of mixed fruit with light suyrp and a small stack of wonton skins. The assistant who is monitoring the small lobster pieces is pulling them out of the fryer on to a small paper towel. Handing the items to the assistant, Chen mixes the cornstarch mixture and pours it into the tenderloin dish, mixing thourghly.*
Chen(to assistant): open the can and pour it into a small bowl.
*Leaving the assistant to his task, Chen reduces the heat on the tenderloin dish and allow the sauce to thicken. Chen then adds water to a hot wok and allow it to come to a boil. When it does come to a boil, Chen then adds some sugar, boiling it another minute before adding vinegar. When another minute passes, Chen gradually adds some pineapple quarter slices and a cornstarch mixture that he prepared earlier into the wok, mixing gently until smooth. Chen then removes them from the heat when it is done.*
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Post by ironchefcanadian on Apr 26, 2007 21:19:55 GMT -5
Chu: "Ready, Sha-Shan?"
Sha-Shan: "Hai, papa!"
*In his heated wok, Chu pours in a tablespoon of peanut oil, followed swiftly by minced ginger and a dollop of hot bean paste. He stirs this with his ladle for ten seconds, then squeezes in some ketchup. A few seconds later he tosses in the pork slices coated in cornstarch and macadamia nuts, giving them some quick tosses as they are stir-fried until their pink disappears. He finally adds the chopped bell peppers and pineapple chunks, stir-frying them with vigor.*
*Meanwhile, Sha-Shan has added a tablespoon of oil to her heated wok, and tosses in a minced clove of garlic. Matching her movements with her father's, she tosses in a bowl of rinsed bok choy, and also tosses her vegetables around.*
*At the same time, Jia-Cheng has finished shredding some lettuce into fine leaves. She now pours some boiling water on a bowl of thin, dried harusame noodles, and at the same time turned the heat off the pressure cooker. She then opens the pressure release valve and, after three minutes, takes the cooker to the sink for a final cooldown.*
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Post by achen on Apr 26, 2007 23:17:51 GMT -5
Kurimoto: Synchronized woks! Amazing..
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Post by Arrianna on Apr 27, 2007 10:19:35 GMT -5
Hattori: *chuckles* Indeed. I'm wondering if I'm seeing things. Iron Chef Chen is making a sweet syrup in his while Chef Chu is using hot bean paste!
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Post by allezcuisine on Apr 27, 2007 14:38:59 GMT -5
Ohta: Fukui-san! New information from both chefs. Iron Chef Chen says he has time for a dessert today, and Master Chu told me that he'll know whether he has time for a fifth dish at the 50 minute mark. Back to you.
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Post by Man Alive! on Apr 27, 2007 16:29:16 GMT -5
Fukui: Thanks, Ohta! Doc, I can't say I'm surprised what the Iron Chef is doing. I'm no expert, but I'd say the ingredient lends itself very well to a dessert.
20 MINUTES TO GO!
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Post by Arrianna on Apr 27, 2007 16:33:50 GMT -5
Hattori: I would agree, it will go very well with a desert and with an ingredient like pineapple the possibilities are nearly endless. I was just remarking on the lack of spices I have seen on the iron chefs side as of yet. Mind you the battle is far from over. We may just see a little hot bean paste of his own yet.
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Post by ironchefcanadian on Apr 27, 2007 16:39:26 GMT -5
*Sha-Shan has unloaded her bok choy onto a serving plate, arranging them into a ring with spring-loaded tongs, and is now rinsing her wok. Chu is now plating the pork and pineapple stir-fry in the center of this dish.*
*Jia-Cheng has now taken the duck pieces out of the pressure cooker. She sears the pieces in a heated cast-iron fry-pan for three minutes, after which she puts the pieces on a cutting board, takes off the bones and chops the meat into dice with her cleaver.*
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Post by ironchefcanadian on Apr 28, 2007 17:23:29 GMT -5
*Chu studies his freshly-plated plate, then looks up.*
Chu: "Ohta-san!"
*As Ohta hurries over, Chu takes a pair of chopsticks and picks up one of the stir-fried pork pieces. Ohta, seeing the pork, opens his mouth, and Chu quickly pops the pork in. Chu watches Ohta's reaction as he chews.*
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Post by Man Alive! on Apr 29, 2007 11:46:26 GMT -5
Fukui: Looks like the Challenger wants a word with Ohta! I wonder what he has in mind...
15 MINUTES TO GO!
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Post by Sanji Himura on Apr 30, 2007 9:37:46 GMT -5
===post=== I do hope that none of you have any objections in slowing down the last 15 minutes of the battle. I'm going to be terribly busy with home improvement projects and planning a fighting game tournament eating most of my time. Again, my apologies. ===end===
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