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Post by ironchefcanadian on Nov 10, 2007 9:34:48 GMT -5
Hattori: "Ho boy. I guess it's up to me to warn you guys: serrano and habanero are some of the hottest peppers used in cooking today.
"In fact, if you look at the Scoville scale, which measures the 'heat factor' in peppers, serranos score about 23,000 Scoville units, and habaneros can go up to 350,000 units. By contrast, the Thai pepper that Iron Chef Chen sometimes uses has a Scoville rating of 100,000, which is diluted by the other ingredients in his Szechuan sauces.
"What I'm hoping here, for you guys, is that Mamma James' spice mix has more anaheim and cascabel pepper, because they're a milder heat -- less than 2000 Scoville units. Otherwise we'll have to get the Chairman to stock up on extra water or milk."
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Post by achen on Nov 10, 2007 14:18:13 GMT -5
Kaifu: I hope there is plenty of bread to go with that dish and the milk to keep down the heat. I like some heat but habaneros will be interesting.
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Post by Man Alive! on Nov 10, 2007 18:07:00 GMT -5
Fukui: Man alive, it looks like Mama James will really be turning up the heat in Kitchen Stadium! The judges are going to have to prepare their taste buds for some flamola tonight!
15 MINUTES HAVE ELAPSED!
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Post by Arrianna on Nov 11, 2007 6:39:01 GMT -5
*Morimoto adds flour to a pan with hot oil in it and gives it a stir then hands the spatula to a sous chef.*
Morimoto: I want a medium dark roux.
*Morimoto takes some of the shucked oysters and, removing the meat from some lobster tails, chops the meat roughly and tosses it with some bread and a little miso. Carefully he stuffs the mixture into the cleaned squid, closes them, and places then in a pan nearby simmering with a dark liquid. A lid goes on as he checks the temperature.
Morimoto checks on how the kneading is coming then picks up the bowl of squid ink vanilla cream (thickened with bread) and moving to the ice cream maker pours it in.*
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Post by achen on Nov 11, 2007 11:05:28 GMT -5
Ohta: Fukui-san! The Iron Chef has place the stuffed squid in a pan simmering in a liquid. The dark liquid consist of mirin and soy sauce.
Kaifu: Wow an icecream. How Japanese is squid ink icecream?
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Post by barronmore on Nov 11, 2007 12:10:10 GMT -5
*Jonny swirls the bacon grease around the pot and then empties the grease and bacon into the corn cake mixture. He folds the bacon and bacon grease into the corn cake mixture and pours the mixture back into the now coated pot. He puts a lid on the pot and adjusts the temperature so the corn cake cooks properly.*
*Jimmy and Momma take three of the coated hens and carefully lower them in a large copper pot, with hot oil inside, sitting over a burner*
Momma: Ok, Jimmy dear, I need you to go over to that bread you sliced up and brush some of that olive oil and garlic on those. Then cube them and get them in that warming oven.
*Momma turns her attention to bowl of chocolate custard that Jonny made earlier. She mixes the chocolate custard with dried bread cubes, places the mixture in a casserole dish and slides it into an oven to cook.*
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Post by ironchefcanadian on Nov 11, 2007 13:40:18 GMT -5
Hattori: "Squid ink ice cream is very Japanese indeed, Kaifu-san. There won't be too much of a squid taste with it because the ink isn't really an intense flavour; the vanilla will help suppress it. It will make for an interesting colour.
"Stuffing squid with lobster and oyster -- y'know, I think he's doing his own take on Mamma James' cooking. That's common homestyle cooking around seaports, where you can get fresher ingredients."
Hirano: "I'm looking at Mrs. James' side, and I must say that she's doing an excellent job on dishes that actually highlight the theme ingredient. I'm looking forward to the corn cake and the Cornish hen."
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Post by achen on Nov 11, 2007 15:07:12 GMT -5
Kaifu: So the icecream won't be too sweet because the squid ink is slightly sour right? I looking forward to the challenger's main dish also. Today will be over flowing with carbohydrate.
*Chuckling at his own comment.*
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Post by Man Alive! on Nov 11, 2007 18:05:48 GMT -5
Fukui: *laughs* R-right you are, Kaifu-san.
20 MINUTES HAVE ELAPSED!
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Post by Arrianna on Nov 11, 2007 21:16:49 GMT -5
Morimoto: Let the dough rest while you put the clams in a pan with some mirin then break it into 18 dough balls and cover them with a cloth.
*Morimoto adds some shitaki and bonito into a pot of water on the stove. He then takes some cleaned sardines and tossing them into a morter he begins grinding it into a paste. He adds some miso and egg then mixes it all in a bowl with some small bread cubes.*
Morimoto: The dough looks good. Start sauteing the scallops in clarified butter. I want them slightly undercooked.
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Post by barronmore on Nov 11, 2007 21:43:02 GMT -5
*Jonny is vigorously stirring a large pot with sugar. By him are a cube of butter and a 1/2 pint of heavy whipping cream.*
Momma: Jimmy dear! Go grab that asparagus and those bell peppers and go get started.
*Jimmy grabs some red bell peppers and some asparagus and takes them over to the grill and begins grilling them. Momma on the other hand heads toward the fresh produce table and starts picking out fresh greens. She takes her greens back to the sink and begins to wash them. Over at the stove Jonny adds the butter and it starts to bubble up.*
Momma: Jonny! Don't you dare let that bubble over on you. You better stir or i'll put you up.
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Post by achen on Nov 11, 2007 22:35:23 GMT -5
Ohta: Fukui-san! Mamma James has picked kale, spinach, and arugula that she is washing. Her assistant John is making something of a praline with the sugar, heavy cream and butter.
Kaifu: After this battle I might have to go see a cardiologist to keep my seat in the parliament.
*With another chuckle.*
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Post by Man Alive! on Nov 11, 2007 22:41:20 GMT -5
Fukui: Thanks for the update, Ohta! Kaifu-san, I cannot vouch for the food's healthiness, but I can guarantee that if the carbs don't get you, the to-die-for flavors just might.
25 MINUTES HAVE ELAPSED!
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Post by Arrianna on Nov 12, 2007 15:05:20 GMT -5
*Morimoto adds some sliced onions to the pan of roux the sous chef is stirring. He stops and checks the scallops that just came out of the other pan.*
Morimoto: Good. I want 6 scallops, oysters, and the clams as soon as they come off put in the manju. One in each.
*Morimoto takes the pan of octopus off the heat and quickly cuts the octopus into smaller pieces. He takes the pan of roux from the other sous chef.*
Morimoto: Start hollowing out the small rolls.
*Morimoto adds some curry powder to the pan and stirring quickly he then adds the octopus, it's juice from the other pan, and some peeled tomatoes.*
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Post by ironchefcanadian on Nov 12, 2007 15:19:43 GMT -5
Hattori: "Curried octopus, eh? I'm wondering if maybe he'll do a kari-pan -- essentially a bread roll stuffed with curry?
"And he's apparently going to turn his dough into a shellfish manju -- somewhat similar to a Chinese steamed bun with a filling. It's why he wanted the scallops to be undercooked -- they'll finish cooking once the manju are either boiled or steamed, and I'm thinking he'll steam these."
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