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Post by Man Alive! on May 9, 2006 21:23:20 GMT -5
Fukui: Okay, Ohta, thanks. I wonder why the Iron Chef is giving poor Ohta so much trouble. He must be on edge today. Keep it up, Ohta, hopefully you'll get something out of him!
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Post by allezcuisine on May 10, 2006 7:26:04 GMT -5
Kobe: My next dish come's from a good freind, from Long Island, New York. It is called Brocoli and Chicken Alfredo Soup. The creamy soup has brocoli pruee in the base, and along with chicken there are chunks of brocoli in the soup as well. Bow tie pasta is thrown in too. Mmm...
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Post by mickster on May 10, 2006 9:41:39 GMT -5
Kanou (That soup the IC is making smells awesome. I wonder what kind of chicken Kobe-san is using? Since Long Island, NY is in the states, I guess it must be a 'chicken of the states'.(everybody laughs)).
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Post by missteetheironchef on May 10, 2006 10:45:32 GMT -5
Dreyfuss: Broccoli is kinda like a tree (laughing) I mean I love veggies that look like different objects.
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Post by Arrianna on May 10, 2006 11:17:08 GMT -5
*On the challengers side on the hot stove top is two large pots of water and a teapot. There is also a large pot of broth with vegetables in it.
One of the sous chefs is peeling several bulbs of garlic as the other finishes cutting the heads from the broccoli and throws it away. He then carefully seperates the small yellow flowers from the Kai Lan and carefully sets them to the side. Nearby him is several cutting boards of already prepared vegetables; juliened, diced, sliced into rounds, and whole stems of Kai Lan.
Jeung Dae can be seen mixing two bowls with a dark soy and seasonings. On the cutting board by her is 6 3"x9" slices of beef and two bunches of fresh oyster mushrooms.*
Jeung Dae (to sous chef): As soon as you're finished with the garlic get the clay bowls in the ovens.
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Post by missteetheironchef on May 10, 2006 11:53:46 GMT -5
Dreyfuss: Ooooh Kai Lan, I wonder if those things are so popular. I mean what are they?
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Post by Man Alive! on May 10, 2006 15:46:19 GMT -5
FIFTEEN MINUTES HAVE ELAPSED!
Fukui: Whoa! The battle is already one quarter of the way through, and things are already looking great! Maybe Ohta can slip in and get a word from the Iron Chef now. Man alive, all the food looks tasty so far- the judges are going to have a hard time today, especially with the cuisines being so different.
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Post by Arrianna on May 10, 2006 16:01:30 GMT -5
*On the challangers side: One of the sous chefs finishes putting clay pots into 2 ovens and begins rinsing several heads of baby Kai Lan.
The other begins mixing some ground meat with a diced vegetable and diced nuts.
Jeung Dae is slicing some white fish very thin next to some squid, shrimp, oysters, green onions, pears, and several small indescript bags.*
Jeung Dae: Hurry, hurry! The dumplings must be stuffed!
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Post by missteetheironchef on May 10, 2006 16:17:39 GMT -5
Dreyfuss: hey I wonder what Kobe-san's doing.
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Post by allezcuisine on May 10, 2006 16:59:41 GMT -5
Kobe: Broccoli Rabe is a key ingredient in Italian culture. I don't have that here, so I am going to use the similar Chinese broccoli in this dish- Broccoli egg rolls, Italian style. I started out by sauteing some garlic in a little olive oil, then I added the Chinese broccoli. Next I added in some Italian sausage, and let that cook for a bit. I added provolone cheese and seasoned it then I spooned it into egg roll wrappers. They are fried, and served with a balsamic vinegar and oil dipping sauce.
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Post by mickster on May 10, 2006 17:16:36 GMT -5
Ota (IC Kobe, how many dishes are you planning to make? Are you having more that one pasta dish? What are you going to use to wrap your Italian egg rolls?)
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Post by allezcuisine on May 10, 2006 17:20:31 GMT -5
Ota (IC Kobe, how many dishes are you planning to make? Are you having more that one pasta dish? What are you going to use to wrap your Italian egg rolls?) Kobe: I am aiming for about six dishes today. And yes, I do plan to use pasta in more dishes, if I can. post-------------------------------- Sorry for the typo in my last post, I'll edit that. end post------------------------
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Post by mickster on May 10, 2006 17:25:00 GMT -5
Kanou (Chef Jeung has quite unusual ingredients she is using in her dishes, to the Japanese palet, but I must say they all sound very tasty. Broccoli can be used with such a wide range of foods and each combination has it's own personality. I think the differences between the Italian dishes and the Korean dishes will be quite an experience.)
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Post by mickster on May 10, 2006 17:28:12 GMT -5
Ota (Fuie-san, you heard it here, IC Kobe is planning on serving six dishes to the panel. He will also have more than one pasta dish, I wonder if any of them will be made into ice cream....Back to you)
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Post by allezcuisine on May 10, 2006 17:36:04 GMT -5
Kobe: The dough has risen for my next dish: Broccoli Pizza. The pizza is a Bianco pizza, or a white pizza. The creamy mixture of mozzarella, provolone, parmesan, and ricotta cheeses, along with some broccoli flowers and basil, are the base for this pizza. On top is broccoli florettes, eggplant, and sliced mushrooms.
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