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Post by Sanji Himura on Jul 17, 2006 15:29:15 GMT -5
I'm not so thrilled about this dish. It's good, but I fear that the use of ponzu and mirin in two consectitive dishes has taken away the impact of the lobster.
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Post by Sanji Himura on Jul 17, 2006 13:24:20 GMT -5
This is good, don't get me wrong, but I must bring up the point that the lobster and the meat was marniated with two different sauces. This would have worked better if you marniated both the beef and the lobster with one marniade to unify the flavors. Fortunately, the sauce and the cabbage ties everything together nicely. A fine job.
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Post by Sanji Himura on Jul 14, 2006 9:31:55 GMT -5
A few closing thoughts, may I add. This will be a tough one to call, for any judge. I think the one who wins this is the one who goes out of their way to create something origional, but sticks to their basics.
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Post by Sanji Himura on Jul 12, 2006 12:50:42 GMT -5
Fukui-san is the excitment usually like this?
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Post by Sanji Himura on Jul 11, 2006 16:08:26 GMT -5
It will be interesting to say the least.
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Post by Sanji Himura on Jul 10, 2006 14:30:05 GMT -5
He knows how to wield a knife, I'll give him that. I never had turbot personally, but I heard that it has a good flavor for a european fish.
---post--- Has anyone had turbot? ---end---
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Post by Sanji Himura on Jul 9, 2006 19:54:31 GMT -5
15 MINUTES HAVE ELAPSED! Fukui: Alright, one-fourth of this battle is gone and the action is heating up. Himura-san, what do you think of the chefs' approaches so far? They did what I expected them to do, which is to stick to the basics of their respective styles. I like Michiba's approach best because of the lack of lobster dishes in Japanese cooking. You could say that he is writing the book, by throwing out the book.
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Post by Sanji Himura on Jul 6, 2006 20:44:44 GMT -5
---Post---- I seek forgivness for what I'm about to say for any inaccuracies ---end---
He is. I took an opputunity recently to eat at one of his resturants, and he really doesn't pull any punches when he talks with his guests. It is that quality that draws me back again and again when I visit western Japan.
Now I'd like to swing back to Kobe's side. See the sherry being added? The sherry will offer a flavor componet that is different from adding, just any ordanry white wine, or even champane for that matter.
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Post by Sanji Himura on Jul 6, 2006 11:48:26 GMT -5
I'm not sure either, but six dishes is about what I expect out of him. Now if we can get a shot of Michiba's menu...
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Post by Sanji Himura on Jul 5, 2006 18:47:00 GMT -5
I'd now like to draw your attention to Iron Chef Kobe's side. Notice how he put the tails of the lobster into the boiling water? The tails curl up when it is boiled, but you add a lot of color to the shells. To prevent the lobster tails from curling, you put bamboo skewers straight through the meat.
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Post by Sanji Himura on Jul 5, 2006 16:17:42 GMT -5
Well, the typical MO with this theme is serve it hot with clarified butter, or serve it cold with mayonase. I know that Italian cooking has some dishes that use lobster. I think that Michiba-san is behind the 8-ball with this particular theme, but I wouldn't be surprised that he pulls off some japanese dishes with it.
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Post by Sanji Himura on Jul 5, 2006 15:39:26 GMT -5
Wow, that is a lot of people here. We'll be lucky if the audience at home can hear us.
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Post by Sanji Himura on Jul 5, 2006 23:19:55 GMT -5
I'll back off on having my character judge.
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Post by Sanji Himura on Jul 3, 2006 11:53:35 GMT -5
I'll be a judge and an announcer, that is what I was getting at.
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Post by Sanji Himura on Jul 2, 2006 19:27:57 GMT -5
MA, Special battles deserve special circumstances. I say let Hattori have his vacation(meaning no one be hattori), and let me become the food commentator(since I am "well known"). That way the food commentator spot is filled, and we won't have any futher delays in getting this RPG started.
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