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Post by Man Alive! on Jun 14, 2007 17:10:47 GMT -5
Fukui: I bet we'll see a lot of those tips utilized by both chefs today in Kitchen Stadium, wouldn't you say, Doc? Only about three minutes have elapsed in this battle, and I've already learned more about truffles then I've ever wanted to know in my whole life!
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Post by achen on Jun 14, 2007 18:38:08 GMT -5
Akimoto: I remember the battle between you Doc and Michiba-san. I remember you making hot spring eggs with celery root truffle mash an vanilla truffle icecream. According to what you said Doc, a pasta Carbonara with truffle should be great. Animal fat, egg and cheese all fit. I wonder who would make a classic truffle sauce first?
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Post by ironchefcanadian on Jun 15, 2007 5:44:54 GMT -5
Hattori: "It's a little early to call at this point, but the sour cream on Sakai's side could be combined with truffles for a dip or a dressing.
"And one of the assistants on the challenger's side has dropped off a note to me. Oh, I see. The note says onions are part of the Holy Trinity, and he does have those out. I was thinking about tomatoes, myself. Sorry, my mistake, Chef Quan.
"So he will try to get some Cajun dishes out, though how he'll incorporate truffles -- well, we already know that he's putting truffles in his rice, so either he'll be doing an Italian-style risotto, or a variation on a Cajun dish called 'dirty rice' -- sort of a paella, usually with chicken liver or giblets to add a dark color. In any case, he'll definitely be breaking ground here."
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Post by Arrianna on Jun 15, 2007 11:50:26 GMT -5
*Chef Quan finishes cleaning the truffles and getting some butter shaves some black truffles into a bowl then quickly incorporates it into the butter, shapes half of it into a tube, and wrapping it in plastic moves it back to the fridge.
He then takes the foie gras and begins cleaning out the veins on it.*
Chef Quan: (to chef Nakamura) as soon as you have those finished spread the Truffle butter in the bowl on the turkey breasts.
(to chef Otonashi) clean the shrimp, make sure and get all the veins.
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Post by Man Alive! on Jun 15, 2007 15:03:14 GMT -5
5 MINUTES HAVE ELAPSED!
Fukui: Five minutes gone already? Man alive, that was quick! Time flies in Kitchen Stadium, though, that's for sure.
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Post by Arrianna on Jun 16, 2007 16:49:01 GMT -5
*Chef Quan slices the foie gras 1/2" thick and moves them to a hot pan where some truffle butter has been melted.*
Chef Quan: (to chef Nakamura) Good. Keep an eye on these while you cut up the crab, a few of the crawfish, and the shrimp.
(to chef Otonashi) Milk, eggs, sugar,and flour now.
*Chef Quan puts a large amount of butter in a deep pot and turns it to low. Chef Otonashi comes back with the ingredients and coughs.*
Chef Otonashi: Look what I found in the refrigerator.
Chef Quan: What? Who would? Well it looks like it's in good shape. Place it in luke-warm water and seperate 4 eggs.
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Post by ironchefcanadian on Jun 16, 2007 18:59:32 GMT -5
Hattori: "Good move on the part of the challenger, combining the foie gras with the truffle butter. Now, can we get Ohta-san to get a better look at what his assistant's found?"
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Post by allezcuisine on Jun 16, 2007 19:05:41 GMT -5
Ohta: Fukui-san! Some interesting information coming out of challenger Quan's camp. Chef Quan informed me that there are three types of the so-called "Holy Trinity" in Cajun cuisine. They are onion, bellpepper, and garlic; onion, bellpeper, and tomato; and onion, bellpeper, and celery.
Chef Quan said that the reason for the differences in the Trinities are due to regional differences. The variation of using tomatoes is from the Spanish influence in and around New Orleans. Garlic is used frequently in Cajun cooking with a Trinity and in some places the celery will be left out entirely then making the garlic the third ingredient. Now, back to you.
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Post by Man Alive! on Jun 16, 2007 21:28:23 GMT -5
Fukui: Thanks, Ohta! I think the challenger just fed us a little more info on the "trinities" of Cajun cuisine than even you did, Doc. Looks like even you learned something today! *laughs* About eight minutes have elapsed, and we haven't heard much info from the Iron Chef's side. Ohta, get over there and try to sequeeze some information out for us, okay?
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Post by achen on Jun 17, 2007 23:25:03 GMT -5
Akimoto: Wow how honored I feel today. The truffle compound butter and the truffle oil are luxurious items. The turkey is going to be kept moist by the compound butter and a truffle beignets maybe? Doc I think your right. The seafood is coming out for the Dirty Rice like you said. You hit another high note in your predictions.
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Post by ironchefcanadian on Jun 18, 2007 5:57:25 GMT -5
Hattori: "Well, the other thing he could do is use that seafood to make a gumbo, which is a soup that's served *over* rice. And truffles do go well with crustaceans, as long as you don't overdo it."
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Post by Arrianna on Jun 18, 2007 10:08:31 GMT -5
*Chef Quan stirs the butter and runs to the back returning with a bottle of spices and a small container. He opens the container and removes a yellow red lump and adds it to the butter in the pot.*
Chef Otonashi: The eggs.
Chef Quan: Good. Scald 4 cups of the milk after adding 1/2 cup sugar.
*Chef Quan turns up the heat under the pot and adds green bell peppers, celery, onions, and a pinch of salt then stirs well.
Chef Nakamura: turns the foie gras onto their other side where they are sizzling in the pan and returns to chopping.*
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Post by Man Alive! on Jun 18, 2007 10:42:09 GMT -5
Post ----------------- Sorry, I can't really move the time along until Misstee makes her daily post. We have to be respectful of her busy schedule, so time will move more slowly than usual for this battle. For regular posters, it might be best to break your posts down into smaller chunks to keep the battle moving. ------------------ End
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Post by ironchefcanadian on Jun 18, 2007 12:04:22 GMT -5
Hattori: "All right, the challenger's got his 'holy trinity' into the pot with the melted butter. And as far as I can tell, this pot *doesn't* have truffles in it, not yet anyway. I'm curious about the bottle of spices he's got there. Usually the commercial spice blends for Cajun cooking contain spices like cayenne, dried lemon zest, dried red pepper, bay leaf, coriander, celery and mustard seed. There's also a type called Old Bay that's used for seafood that uses cinnamon and ginger in its mix. And the proportions of spices used vary according to region and the restaurant using it.
"One thing, Fukui-san, about Cajun spices. Even though they use pungent spices like cayenne and mustard, the 'heat' factor in the dish will never be as high as, say, American Southwestern or Szechuan cuisine. There's no way Lee Quan's going to be as hot and spicy as Iron Chef Chen, so the tasters shouldn't expect too much of a kick."
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Post by missteetheironchef on Jun 18, 2007 14:27:31 GMT -5
Post-------
Sorry it took too long... I had to get my personal thoughts together in last few days. I'm ready to continue.
End Post---------
Sakai peeling some red apples for his truffle/cabbage salad. The sous chefs work on a sliced beef wellington dish with infused truffle oil they made.
Sous chef aji: Sakai-san, sliced kobe beef and onions, ham and mushrooms all in truffle oil and ready to go in the works.
Sakai-san: please don't forget the cream...be sure to season the meat.
Sous chef juni: Aye, Sakai!
Sakai: you can make some nice hot rice noodles with the wellington.
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