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Post by Sanji Himura on Aug 3, 2006 11:14:15 GMT -5
I have seen and tasted the most wonderful things in my travels around the globe, but the quality of work here is mediocre at best. I'm here to show your Iron Chefs how real food deserves to be treated.
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Post by Sanji Himura on Jul 29, 2006 16:15:15 GMT -5
Finally I can take the Challenger spot, so I'll take it. Double and triple posting is assured with me.
MA you have all the data that you need with my challenger.
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Post by Sanji Himura on Jul 27, 2006 18:50:37 GMT -5
---post--- Great job guys. They were spactacular dishes that you pulled off today. ---end---
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Post by Sanji Himura on Jul 26, 2006 17:04:51 GMT -5
This is one dish where lobster deserves to play second fiddle. The texture of the lobster clashes with the gelato, but it is a plesant contrast, and the mint adds a nice touch of color to the dish. A marvelous job.
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Post by Sanji Himura on Jul 25, 2006 22:07:54 GMT -5
Let's be real here. Yes, the sherry does add a flavor componet to the dish that is unrivaled and works with the other ingredients, but there is better wines out there that will work better. A fine effort none the less.
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Post by Sanji Himura on Jul 24, 2006 22:41:30 GMT -5
My main complaint is that the lobster tail isn't boiled to add color to the dish. I like the flavor just fine, but the shell just takes away the impact of the dish.
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Post by Sanji Himura on Jul 24, 2006 17:07:17 GMT -5
... wow
---post--- sorry for the Ben Stein reference, but it fits ---end---
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Post by Sanji Himura on Jul 23, 2006 12:12:11 GMT -5
I agree. The Kobe beef just simply overpowers the lobster. It would be different if another type of beef is used.
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Post by Sanji Himura on Jul 22, 2006 17:59:12 GMT -5
The Caviar is a bit much, so I didn't use it. The dish is just perfect.
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Post by Sanji Himura on Jul 22, 2006 11:14:21 GMT -5
While the ravioli itself is bland, and unorigonal, it's the sauce that jumps out at me. A fine job.
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Post by Sanji Himura on Jul 19, 2006 15:46:03 GMT -5
The cocktail is a fine example on how to incorperate a western recipe into Japanese cusine.
The dessert, well, I wish that you would add a little less wasabi for my taste, but I'm sure that the rest of the panel will disagree with me.
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Post by Sanji Himura on Jul 19, 2006 11:59:52 GMT -5
I'm not so sure about the tempura choice. Yes, it does give it texture, but it lacks flavoring. Otherwise, this is a fine dish.
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Post by Sanji Himura on Jul 18, 2006 20:54:54 GMT -5
I say look at it this way, You should have one or the other, but not both. The wasabi and the hot miso are two of the most hottest things in the stew, but the spice factor in them complement each other and adds to the spiceness of the dish.
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Post by Sanji Himura on Jul 18, 2006 17:07:45 GMT -5
*Coughs and grabs a glass of water* You weren't kidding Michiba-san. *tries the dish again* This dish is as advertised. A fine job.
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Post by Sanji Himura on Jul 18, 2006 13:21:26 GMT -5
The use of Ponzu in this dish compliments everything that the lobster offers because of the way that the lobster is prepared. I'd say that the chicken is a little tough, but I think that it's that way because of design. It is a fantastic dish to enjoy as a snack.
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