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Post by allezcuisine on May 12, 2006 16:03:03 GMT -5
Kobe: I am now pulling out the dish I have been working on since the begining: Broccoli Ice Cream. I started out out with a very creamy ice cream mixture, then added the broccoli puree. It was thrown into the ice cream machine, and now it is just right, a wondeful creamy texture. On top of the ice cream is a few peices of broccoli flowers, and granola, covered in either milk, or white chocolate. For those who like their sweets, whipped cream and a cherry are added on top of this unique dessert.
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Post by Arrianna on May 12, 2006 16:09:22 GMT -5
* The chilled buckwheat noodles are placed in a bowl and topped with steamed Kai Lan stalks and juliened broccoli hearts. Hot broth is spooned over the top followed by a drizzle of vinegar. Finally strands of white and yellow cooked egg are sprinkled on top.
The bowl is placed next to a small plate, that holds the blanched baby Kai Lan with roasted seseme seeds and lightly drizzeld with seseme oil, and the small plate of kimjang made from cucumbers and diced Romanesca.*
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Post by allezcuisine on May 12, 2006 16:35:45 GMT -5
Kobe: My next dish is a stuffed beef tenerloin. A broccoli stem is rolled in a slice of prosciutto, then rolled in the beef, which has mozzarella in the middle. It is slowly cooked in a red wine and sun dreid tomato sauce.
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Post by missteetheironchef on May 12, 2006 16:44:33 GMT -5
Dreyfuss: Oh my Broccoli Ice Cream...It's kinda remind me of Pistaschio Ice Cream
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Post by Arrianna on May 12, 2006 17:09:37 GMT -5
*Finally the pressure cooker is opened and the last of the clay bowls come out of the ovens. The hens are carefully moved to the bowls, the strings removed, and the hens cut into peices releasing the rice and other stuffings into the bowl. The broth from the pressure cooker is poured over the sizzling dish.
Chef Jeung Dae begins counting her dishes.*
Jeung Dae: Samgyetang, appetizers... the grill needs to be set up with the beef skewers quickly, Naengymyeon with Kai Lan Namul, Pibimbap, and the salads with Yuja Ch'a.
Quickly, lets finish up the appetizers and any garnishes! Don't forget the sauce for the Mandu, the dumpling.
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Post by missteetheironchef on May 12, 2006 17:29:54 GMT -5
Dreyfuss (She's speeding things up over there.)
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Post by mickster on May 13, 2006 9:08:27 GMT -5
Post.... Ota has described to the commentator panel what both of the chefs have done on this page and has returned the spotlight back to them. End post....
Kanou (Oh man, this sounds soooo good. The chefs are going strong against each other. I think this is going to be the best food I've ever tasted in my life! The challenger's Korean dishes sound like they are full of good stuff, and the preparation is awesome. Of course our IC Chef is the best at preparing Italian, one of my favorite types of food. This is SUCH a hard job, but, someone has to do it, glad it's me, LOL.)
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Post by missteetheironchef on May 13, 2006 11:39:48 GMT -5
Dreyfuss: I just hope the decision would be easy for me.
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Post by mickster on May 13, 2006 16:45:09 GMT -5
Kanou (Dreyfuss-san, I know you enjoy a good challenge.) Ota (Squeeze-san, I'm still not sure how many dishes the chefs have made. I need to check with both and ask. Jeung-san, exactly how many dishes are you presenting?. IC Kobe, exactly how many dishes are you presenting?)
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Post by allezcuisine on May 13, 2006 16:50:51 GMT -5
Kobe: I have nine dishes prepared today- many more than I expected!
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Post by Arrianna on May 13, 2006 16:52:10 GMT -5
Jeung Dae: There will be 5 courses with a total of 9 dishes plus the 3 types of kimjang and rice bowl.
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Post by mickster on May 13, 2006 17:02:39 GMT -5
Ota (Scuuie-san, there will be a total of 18 dishes, or is it 21, anyway, the members of the tasting panel will need to be rolled out of kitchen stadium by the time they have finished eating. I have a feeling there will be plenty left over for me today.......YUM)
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Post by Man Alive! on May 13, 2006 22:32:50 GMT -5
5 MINUTES TO GO!
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Post by allezcuisine on May 14, 2006 9:34:16 GMT -5
Kobe: Hurry up, hurry up! Are all the dishes plated? Assistant: Yes, we're good. Kobe: OK, we're done. Good jobs guys.
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Post by Arrianna on May 14, 2006 11:47:23 GMT -5
*The beef skewers are arranged standing up around a hot grill. The dumplings are plated with small dipping bowls. A dab of Koch'ujang (hot red pepper sauce) is carfully placed on top of the egg cooking over the rice and vegetables in the hot clay bowl and freshly toasted laver (Nori) is crumbled on top.
Jeung Dae counts again, nods, and smiles.*
Jeung Dae: We are ready.
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