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Post by ironchefcanadian on Nov 19, 2007 7:41:16 GMT -5
Hattori: "Oh, I see Momma James has also started her plating. That hen definitely looks appetizing."
Hirano: "I agree. Very nice color on the bird. And the stuffing looks wonderful."
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Post by Man Alive! on Nov 19, 2007 17:00:56 GMT -5
Kaifu: I must say, that is an interesting topping. For a moment, I thought we were going to have a food fight among the two sides literally. We might need to bring in the chairman to keep the peace among the challenger's group right Fukui-san? Fukui: *laughing* Quite right, Kaifu-san. I don't think Chairman Kaga would let things get too out of hand, though. 5 MINUTES TO GO! Fukui: This is it, everyone, the final stretch of the battle. It's crunch time on both sides of Kitchen Stadium as our chefs struggle to finish their dishes before time runs out!
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Post by Arrianna on Nov 19, 2007 20:42:26 GMT -5
Morimoto: Get the curry out from under the broiler.
*Morimoto carefully cuts each of the custard filled glazed buns open and calls for the ice cream. He carefully makes a round scoop and lays it on the top of the now open bun then hands the spoons to the sous chef.*
Morimoto: Make them all look the same. *Checks the curry octopus and cleans the plates slightly.*
How is the broth coming for the quenelles?
Sous chef: I just finished straining the broth and need to slice the scallions.
Morimoto: Good, get it done.
*Morimoto grabs some bread crumbs in a small bowl and adds a handful of sugar and some cinnamon to it. He spoons some butter into a hot pan and swirling it around over the stove melts it quickly. The butter is added to the crumbs and as the 1 minute is announced he quickly tosses everything together with his fingers and sprinkles the topping over the plated Squid Ice Cream and Cream Rolls.*
Morimoto: The soup!
Sous Chef: Almost done.
Morimoto: Help him!
*The sous chefs ladle the clear broth over the quenelles and sprinkle the sliced scallions on top as the countdown begins. Morimoto checks each of the dishes counting and cleaning the plates.*
Morimoto: Done!
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Post by barronmore on Nov 19, 2007 23:38:05 GMT -5
*Jimmy pulls the corn cake off the stove and turns it out onto a platter. He slices it into 6 wedges and places them onto the plates that has the chille served on the grilled buns. He then drizzles honey on top of the hot corn cake.*
Momma: Jonny, get that dressing whipped up now and plate up that salad, sweetie.
*Jonny grabs some buttermilk and whisks it into some white wine vinager, followed by olive oil and a touch of dried mustard. He pours the fresh dressing into six small glass bottles and places stoppers on them. Meanwhile Momma removes the hot, chocolate bread pudding form the oven, spoons up large heaps into waiting bowls. She then drizzles it with the fresh made caramel and tops it with the Butterfinger Candy bar. *
Momma: Jimmy grate some of that cheddar cheese and place it with the sour cream for that chille.
*Momma grabs some grissini and slices them into quarter sticks and places two by each crab dip boule. As the countdown begins, Momma grabs a block of Parmasian and grates some over each of the pasta, greens, and homemade croûtons salad that Jonny is plating. Momma checks each dish and pretty's them up as needed. Jonny places each salad dressing bottle by their plates while Jimmy runs over with the grated cheddar and sour cream to place by each chille plate.
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Post by ironchefcanadian on Nov 20, 2007 7:54:44 GMT -5
Hattori: "Okay, I see on Momma James' side, we have the guinea hen, which'll be the main course, the chili with corn cake, the pasta salad with croutons, the crab dip, and the bread pudding. I think that's five dishes.
"And over on Morimoto's side, I see the manju, the tako no kare-pan, the quenelles in broth and the ice-cream rolls. So that's four. Have I missed any?"
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Post by achen on Nov 20, 2007 15:47:42 GMT -5
Kaifu: I think you missed the stuffed squid with chocolate miso sauce Hattori-san.
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Post by Man Alive! on Nov 20, 2007 17:01:57 GMT -5
1 MINUTE TO GO!
Fukui: This is it, the final sixty seconds of battle. It appears all the cooking is done on the Iron Chef's side of Kitchen Stadium, but has the family trio on Momma James' half of the kitchen finished plating?
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Post by barronmore on Nov 20, 2007 17:39:43 GMT -5
Momma: Jimmy, go get those glasses of milk, Son, and put them by that chillie. Jonny, get out of his way.
*Jimmy grabs 6 tall, large glasses and fills them with milk, then gently sets one down by each plate of chille.*
Jimmy: Whooo, hooo! Who's the man? I'm the man! Oh, yeah!
*Momma smacks Jimmy right in the forehead with a wooden spoon.*
Momma: That's enough, Son. What have I always told you about gloating. Just because your a Texan and know your better then everyone else doesn't mean you have to gloat about it. Now, let's get ready to go over there and shake that nice Mr. Morimoto's hand.
Jimmy: Yes, Momma...
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Post by Man Alive! on Nov 21, 2007 14:04:15 GMT -5
30 SECONDS TO GO!
Fukui: And it looks like the challenger has finished all of her plating, and- what's this? James-san is shaking Iron Chef Morimoto's hand? This is truly a spectacular moment in Kitchen Stadium!
15 SECONDS TO GO!
Fukui: Time flies when you're having fun, and today time has truly flown in Kitchen Stadium.
10 SECONDS TO GO!
Fukui: Momma James has challenged Iron Chef Morimoto to battle in Kitchen Stadium to prove that her cooking is all her son Jimmy claims it is. The theme ingredient was bread, and...
5 SECONDS!
Fukui: This battle...
3! 2! 1!
Fukui: ...is ova!
*The Gong of Fate sounds, and the battle ends*
Post -------------------------- Dish presentation and judgment will begin right after some short interviews from Ohta. Judges, get ready because your role will be up very soon! -------------------------- End
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Post by achen on Nov 22, 2007 11:16:00 GMT -5
Ohta: Okay. I'm here with Mamma James. I asked her how her experience was she said "I'm just grateful that I'm here to represent my little Jimmy today." When asked if she could win she said "Sure I can! I'm from Texas, sweetie, and we can do whatever we want. " Thank you Mamma James.
I'm now here with the Iron Chef. I asked him how he feels he said "My dishes are more traditional then would be expected for an ingredient like this but I hope I brought a new way of looking at them." When I asked him if he could win gave me his usual answer and confident smile.
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Post by Man Alive! on Nov 23, 2007 19:20:17 GMT -5
Fukui:
The challenger has prepared five dishes tonight.
The course opens with a Crab and Cheese Dip in Bread Bowls. This rich sauce made with 3 types of cheese, Stone Crab meat, and creme fresh is served with two sections of grissini. Between the Italian bread sticks and the soft bread of the bowl itself the tasters will have varied textures and types of bread with which to dip.
Next is a Texan Chili Sloppy Style. Served between two slices of grilled rolls the tasters can adjust the heat of this pork and beef chili by adding grated cheddar cheese or sour cream to taste. Also a side of homemade corn cake drizzled with honey and a large glass of milk compliment and cool this sizzling dish.
A Pasta and Bitter Green Salad with Buttermilk Vinaigrette is provided to cleanse the palate between courses. The center piece of this simple salad is the freshly made garlic and olive oil croûtons. All the ingredients from the tricolored rotinis to the hand torn kale, spinach, and arugula are chosen to enhance the crisp and savory croûtons. A light grating of Parmesan tops off the flavor and prepares the palate for the next dish.
Deep Fried Stuffed Cornish Hens are served with one hen provided for each of the tasters. The hens were rolled in a walnut and bread crumb coating after being soaked in buttermilk. The bread and herb stuffing was cooked inside each of the birds absorbing all their juices as the hot oil sealed the flavors of the herbs into the tender meat. A fancy way to serve a family holiday tradition.
Last is a Chocolate Bread Pudding with Caramel and Butterfinger topping. A homestlye bread pudding is served hot and drizzled with freshly made caramel. Broken pieces of a popular candy bar finishes off this rich yet humble dessert.
The Iron Chef counters with a quintet of his own.
He starts off with a trio of Seafood Manju served with a sweet Adzuke Bean Sauce. The original bread of Japan these manju contain a selection of raw oysters, clams steamed in mirin, and scallops lightly sauted in butter. The sweet bean sauce adds a traditional flavor to this offering.
Next is Oyster and Lobster Stuffed Squid with Chocolate Miso Sauce. This rich seafood combination is drizzled with a sauce made from bread, chestnuts, mirin, miso, and chocolate. The sweetness of the mirin and chocolate sets off the richness of the seafood juices as absorbed by the bread in the stuffing while the miso adds a earthiness to the dish.
The main dish in the Iron Chefs selection is the Gourmet Kare Pan. A rich octopus curry is served on bread bowls and harusame noodles shaped to look like the seafood it contains. This octopus curry is finished with a light sprinkling of coconut and was lightly caramelized under the broiler to provide a variety of textures and light sweetness to an otherwise savory dish.
Fourth is a Sardine and Akamiso Quenelles in Shitaki and Bonito Consume. The dumplings provide a rich but light flavor while the clear broth rejuvenates the palate after the heavy curry.
Last is a Fried Cream Pan and Squid Ink Ice Cream. The vanilla cream was piped into hollowed rolls that were then rolled in sugar and deep fried for a sweet crispy exterior. The ice cream was thickened with bread instead of eggs and seasoned lightly with both vanilla bean and squid ink so as to complement the flavor of the bread thickener. Topped with a sprinkling of streusel this desert combines two separate popular Japanese delicacies.
***
Today, challenger Momma James has stepped into Kitchen Stadium to take on Iron Chef Morimoto. The theme ingredient was bread, and both sides have prepared five dishes to present to our judges.
And now for the moment of truth, tasting and judgment. On our panel today are:
-Former prime minister of Japan, Toshiki Kaifu -Actress Mayuko Takata -Food critic Asako Kishi -And Rosanjin scholar Masaaki Hirano
First up, the dishes of Momma James.
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Post by barronmore on Nov 23, 2007 23:06:26 GMT -5
The course opens with a Crab and Cheese Dip in Bread Bowls. This rich sauce made with 3 types of cheese, Stone Crab meat, and creme fresh is served with two sections of grissini. Between the Italian bread sticks and the soft bread of the bowl itself the tasters will have varied textures and types of bread with which to dip. Momma: Howdy, y'all. This here's a simple dish that really you just relax with and eat with your fingers. Feel free to just pick up one of the grissini sticks or rip of a piece of bread and dig in.
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Post by herringchoker on Nov 24, 2007 10:12:00 GMT -5
Takata: The dip is soooo smooth and the crab goes wonderfully with the cheese. I love how the dip softens the grissini so they're easy to eat.
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Post by ironchefcanadian on Nov 24, 2007 18:15:29 GMT -5
Hirano: "The cheese and the crab are wonderful together. I do find it rather rich and heavy for an opening course."
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Post by achen on Nov 25, 2007 21:46:17 GMT -5
Kaifu: This dish is very good. The sweet crab goes very nicely with the savory cheese. I can see the bread being the main point in this dish because without the bread this dish wouldn't work. I have enjoyed this dish in travels to the United States when I was in my post as a starter. Thank you Momma James-san.
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