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Post by missteetheironchef on May 11, 2006 17:08:31 GMT -5
Dreyfuss(Kai Lan syrup...mmm, maybe I can subsitute maple syrup for this for my pancakes....)
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Post by mickster on May 11, 2006 17:09:55 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. Ota (Fuie-san, the challenger chef has told me this syrup is from a flower, it is a sweet treat to be used with one of the dishes she is preparing. Sounds good, too. Back to you Fusie-san.)
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Post by missteetheironchef on May 11, 2006 17:12:43 GMT -5
Dreyfuss (mmmm, lovely!)
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Post by Arrianna on May 11, 2006 17:27:50 GMT -5
*The second sous chef is seen whisking several eggs together next to a hot pan. On the counter nearby is a small torch and a pakage of Nori.
Jeung Dae carefully removes the Kai Lan flowers from the syrup and lays them on some parchment paper. The first sous chef then pours the remaining syrup though a strainer into a bowl while Jeung Dae grabs a wok and turns on the burner.*
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Post by mickster on May 11, 2006 17:34:31 GMT -5
Ota (Squeee-san, I have not been able to get any information from IC Kobe's dishes. He has clammed up tighter than one (a clam that is). Back to you.)
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Post by allezcuisine on May 11, 2006 18:58:34 GMT -5
Kobe: My next dish I am preparing is a Broccoli and Tomato salad. I wanted to show the pannel just how good fresh broccoli can be, when eaten raw. The broccoli, which was thrown into boiling water for about sixty seconds, was marinated in a dressing using white wine vinegar and oil, mixed with fresh herbs. The tomatos were also marinated in this mixture. I also added my handmade tortellini, made with ricotta cheese, and both broccoli florettes and flowers. This is a light, and refreshing dish, and is perfect on a summer evening.
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Post by missteetheironchef on May 12, 2006 10:49:28 GMT -5
Dreyfuss (mmm, nice tortellini, I wonder what's in that tortellini. He's gonna mix with oil, and herbs, yummy, I can smell it from over here.)
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Post by Man Alive! on May 12, 2006 13:04:58 GMT -5
15 MINUTES TO GO!
Fukui: Wow, this battle is in it's final stretch, now. I wouldn't be surprised if plating begins soon. This battle is going pretty well guys- maybe we don't need Doc after all!
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Post by Arrianna on May 12, 2006 14:21:02 GMT -5
Jeung Dae: The rice bowls! Now!
*The first sous chef carefully pulls half of the hot clay bowls out of the ovens and spo-ons rice into the bottom topped by steamed Kai Lan, broccoli hearts, and romanesco.
The second sous chef finishes putting the marinaded beef on skewers and move half of them and the oyster mushrooms to the hot grill where they sizzle loudly.
Jeung Dae pours some water into the pan with the dumplings and covers them trapping in the steam. She then slices the bags of kimjang open and tastes the vegetables inside.*
Jeung Dae: mmmm good! *Smiles and starts dishing them onto three different types of small plates.*
Post--------- Edit: This is getting silly, spo-ons came out as "sthingys". o.O Endpost--------------
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Post by Man Alive! on May 12, 2006 14:50:55 GMT -5
Post ------------------ Sorry. That's the darn automatic language filter. I fixed it, so spoons won't be a problem now. ------------------ End
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Post by allezcuisine on May 12, 2006 15:11:50 GMT -5
Kobe: For my next dish I am preparing, I made a homemade broccoli fettucini. I used the broccoli just as I would use a spinach. The sauce over the fettucini is a creamy seafood sauce, made with cream, parmisan cheese, bay scallops, shrip and crabmeat. Broccoli florettes, truffles and sliced mushrooms are also added.
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Post by mickster on May 12, 2006 15:19:34 GMT -5
Kanou (Broccoli, it is said, is the perfect food, nutritionally speaking, but it is also turning out to be an ingredient perfect for yummy sounding dishes, too. My mouth is watering just watching the items both of the chefs are preparing. I'm ready to eat!) Ota (squzie-san, both of the chefs are beginning to plate. I must tell you they are very artistic in their plating, the colors are as awesome as the aroma of the food they've prepared. Our panel of judges is in for a real treat tonight.)
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Post by Arrianna on May 12, 2006 15:42:02 GMT -5
*The sous chefs are moving everything from the icebox to the counter as Jeung Dae tops the rice and vegetables with slices of grilled beef, oyster mushrooms, and cracks an egg over the top of each serving.
Under Jeung Dae's instruction's the fruit and oysters mixture is spooned on top of a pile of baby Kai Lan leaves. The roasted pine nuts are sprinkled on top of that and the Kai Lan Flower Syrup is drizzeled over the whole thing.
The squid, seabream, and broccoli hearts are topped with more pine nuts and some sliced scallions, then the whole shrimp are laid carefully on top.
The two plates are placed next to the cups of amber liquid that Jeung Dae has sprinkled the candied Kai Lan blossoms in.*
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Post by allezcuisine on May 12, 2006 15:49:27 GMT -5
Kobe: My next dish I am preparing is my Italian take on the French dish Chicken Cordon Bleu. I used mortadella, swiss cheese and some Chinese broccoli, which gives this dish wondeful color. The chicken was cooked, breifly and then the mortadella and swiss cheese were added. Then each one was rolled up, sealed with a toothpick, and popped into the oven. The simple sauce served with this dish is made of parmisan cheese, butter, milk, seasonings, and truffles.
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Post by Man Alive! on May 12, 2006 15:51:52 GMT -5
10 MINUTES TO GO!
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