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Post by mickster on May 10, 2006 17:44:08 GMT -5
Kanou (Dryfuss-san, have you ever seen anything like this pizza the IC is making? I can't wait to taste it. And, it certainly is beginning to look amazing. Where do these chefs come up with such ideas. Too bad Doc. Hattori is sick today, he has such good information.)
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Post by Arrianna on May 10, 2006 18:32:05 GMT -5
*Jeung Dae pours an amber liquid from the teapot into individual clay cups held in a pan and moves them carefully into the icebox where two more bowls containing seafood and fuit mixes are cooling.
The first sous chef is seen quickly draining noodles from one of the pots after which the noodles go into a waiting bowl of ice next to the bowl of ice with the blanched baby Kai Lan. He moves the noodles to the ice box as well then begins adding plates of preped vegetables to the steamer.
The second sous chef is at the stove top with a pan of seseme seeds and another of pine nuts which are being roasted carefully.*
Jeung Dae (to sous chef): Begin preping the hens now, syrup after.
*Jeung Dae returns to filling several dumplings with the pork mixture.*
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Post by Arrianna on May 10, 2006 19:05:53 GMT -5
post..... For those who want to know... feel free to copy and paste. Chinese BroccoliA vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk. It is a variety of broccoli that is similar to regular broccoli, but milder in taste and grown on a longer stalk. The stalks and leaves are often cooked separately, cooking the stalks first, until tender and the leaves until wilted. Its texture when raw or cooked is the same as regular broccoli, making it ideal to use raw in salads, steam cooked as a side dish, as an ingredient in a vegetable stir-fry, a meat stir-fry, or added to other cooked dishes. The leaves, stalks and florets can be eaten raw or used in a wide variety of salads, side dishes and main dishes. Chinese broccoli belongs to the cabbage family and is most closely related to the Chinese or European cabbage. It may be confused with a similar Asian vegetable, known as Choy Sum, which has a yellow flower on the bud and slightly thinner leaves that are pale green instead of bluish-green in color. When selecting, buy broccoli that is dark green in color and very firm. Chinese broccoli is also known as Gai Lan, Gailan, Gai Laan, Gaii Lan, Gai Larn, Gai Lon, Gai Lum, Kai Lan, Kai Laarn, Kairan, Chinese kale, or white flowering broccoli. I hope that helps.end post....
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Post by allezcuisine on May 10, 2006 19:17:43 GMT -5
post---------------------------- Thanks, Arrianna. end-----------------------------
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Post by mickster on May 11, 2006 9:03:52 GMT -5
Kanou (I'm amazed at what the challenger chef is doing with so many items being chilled in ice and refrigerated. Guess we will just have to wait and see what comes from all of this. I love pine nuts, which are actually a seed. When I visited one of my fans in Reno, Nevada, she took me to a restaurant that used pine "nuts" in many dishes so I learned to like them.)
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Post by mickster on May 11, 2006 9:06:08 GMT -5
Ota (Squuzee-san, I just asked the challenger what she was preparing with all the ice filled bowls but she said we will just have to wait and see, that it is something very special and very good. She promised to save some for me....I like this lady.)
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Post by Arrianna on May 11, 2006 11:59:28 GMT -5
Jeung Dae flashes a smile at Ota.
*Jeung Dae trades places with the second sous chef and begins stuffing the cornish hens with additional ingredients (garlic cloves, a dried fruit, and diced Romanseca) besides the rice that is already inside. He ladles broth from the large pot into a pressure cooker as she sews the openings shut and trusses the chickens.
The first sous chef is surrounded by several large whole shrimp that he is cleaning carefully and a bag of sugar. Nearby on the stove top is a pan with a clear bubbling syrup.*
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Post by missteetheironchef on May 11, 2006 13:59:35 GMT -5
Dreyfuss (MMMM, I love pizze. Oh my, look at that. Sugar and shrimp! Interesting. I wonder what she's going to do with that...)
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Post by Arrianna on May 11, 2006 15:22:54 GMT -5
Jeung Dae: The sugar and shrimp are for 2 seperate dishes but they will be in the same course.
*The Jeung Dae places the hens in the pressure cooker and the sous chef seals it while Jeung Dae washes and dries her hands. She then tosses the yellow Kai Lan flowers into the syrup and gives the pan a shake.*
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Post by missteetheironchef on May 11, 2006 15:31:33 GMT -5
Dreyfuss (Great idea. Kanoh-san, you thinking what I thinking, hens and shrimp...something interesting like surf and turf...*laughs*)
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Post by Man Alive! on May 11, 2006 16:37:33 GMT -5
30 MINUTES HAVE ELAPSED!
Fukui: Alright, thirty minutes have passed, thirty more to go. I wonder how many total dishes the Iron Chef and Challenger are making. What do you guys think about the dishes so far: any pre-tasting bets?
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Post by mickster on May 11, 2006 16:43:03 GMT -5
Kanou (Sugar, hens, shrimp, syrup, what is this going to be, I'm just at a loss.) Ota (Challenger Jeung has several sweet ingredients around here, the sous chef seems to be making a sweet syrup but, to be honest, I have no idea and no information right now. Back to you squeezeee-san.)
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Post by missteetheironchef on May 11, 2006 16:44:14 GMT -5
Dreyfuss(I assuming 4 or 5 from the Iron Chef.)
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Post by Man Alive! on May 11, 2006 16:44:54 GMT -5
Fukui: Thanks, Ohta!
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Post by Arrianna on May 11, 2006 17:02:41 GMT -5
Jeung Dae (to Ohta): It's a flower syrup from the Kai Lan blossoms. The syrup will be drizzled on one of the dishes and the flowers will be used as a garnish.
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