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Post by missteetheironchef on May 18, 2006 15:00:34 GMT -5
Kishi: I believe the appetizers are great....it's perfectly well cooked...great for entertaining guests. The challenger spreads the whole joy with her dishes.
Dreyfuss: I agree with you. I definitely love your Kai Lan Kim Chee.
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Post by mickster on May 18, 2006 15:51:04 GMT -5
Kanou (These appitizers are wonderful and fun to eat. Their tastes are fantastic. I'm always in favor of anything with a crunch, too. I can't handle hot with spicy so being in control of the heat is appreciated, yes, this is remarkable.)
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Post by Arrianna on May 18, 2006 16:04:19 GMT -5
Thank you. My third course is a threesome of vegetarian dishes. Korea has a long tradition of such dishes thanks to the influence of our Buddhist temples. It is also a chilled course. To refresh you after the heat of the second course. We start with a bowl of Naengmyon, chilled buckwheat noodles that have been topped by lightly steamed Kai Lan, julienned broccoli hearts, and sliced crimini mushrooms. Some vegetable Kai Lan broth has been poured over the top. The mushrooms add a savory touch to the dish and the broth coats the cold noodles and crisp vegetables setting them off to their best. On the side is one of the milder Kimjangs, a cucumber and Romanesca Kim Chee. It is crisp and slightly salty. Very nice for stimulating your appetite. They are small enough to be eaten in one bite. Lastly is Kai Lan Namul, baby Kai Lan that have been lightly blanched in order to preserve their natural flavor. They were tossed in just a touch of sesame oil and crushed roasted sesame seeds have been sprinkled over the top so that the sesame’s natural saltiness could compliment the slight bitterness of the leaves. Enjoy.
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Post by mickster on May 18, 2006 16:29:20 GMT -5
Kanou (I really like the Naengmyon, except I would prefer to have had the cold noodles made of something other than buckwheat, Something not so heavy, perhaps egg noodles, which go much better with the crimini mushrooms, but the flavor is just great. The Kimjangs are a nice addition but I could have done without the Kai Lan Namul, just too bitter for me, even with the bit of saltyness from the sesame.
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Post by Man Alive! on May 18, 2006 17:22:00 GMT -5
Kurimoto: It's obvious that you are a master of dish order. This chilled course is simply perfect following your last "hot" outing. Another job well done.
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Post by Arrianna on May 18, 2006 20:32:55 GMT -5
My fourth course is Pibimbap. A dish found in every home in Korea and even rumored to be served to soldiers on the battlefield. Cooked rice is served in a hot clay bowl browning the rice on the bottom creating a nutty, crisp contrast to the creamy rice. The rice is then topped by a selection of steamed or blanched vegetables. I have used each of the broccoli’s available for this; Kai Lan, broccoli, and Romanesca. The vegetables are followed by grilled marinated beef strips and oyster mushrooms and then an egg was cracked over the top of the entire dish. The heat from the bowl and ingredients have cooked the egg white but left the yolk soft. The dish is garnished with a dab of Koch’ujang (hot pepper paste) and toasted crumbled laver (Nori). The Pibimbap is eaten by breaking the yolk and stirring all the ingredients together. The yolk and hot pepper paste will create a sauce that coats and unifies each of the ingredients. It is a dish of many textures and flavors and, I find, fun to eat.
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Post by missteetheironchef on May 19, 2006 9:55:26 GMT -5
Dreyfuss (Mmm, This is kind of like breakfast. A really hot one...to be exact (grabs a glass of water.) It's really spicy. (laughs))
Kishi (I really enjoy the spiciness to your dish. The texture of the rice and broccoli are beyond suitable. The spice itself seems to be in a good level.)
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Post by mickster on May 19, 2006 11:27:43 GMT -5
Kanou (Oh yes, this is absolutely delicious. Opps, it's all gone, HEY, who ate my Pibimpap when I wasn't looking? Chef Jueng, may I have somemore, someone ate mine when I turned away!)
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Post by Arrianna on May 19, 2006 12:35:11 GMT -5
If you come to my restarant when we open Kanou I will make some more for you personally. The last course I have for you is made of special celebratory dishes. The first is, Mu Saengch'ae, a chilled salad of radish, diced pear, oysters, roasted pine nuts, and raisins served over the top of fresh baby Kai Lan leaves. It has been drizzled with a sweet Kai Lan flower syrup. The sweet, crisp, and nutty flavors should set each other off nicely. The next is a Haemul Hoe, a raw seafood platter. Squid and seabream have been sliced thin and marinated along with broccoli hearts, pine nuts, and green onions and then topped with whole shrimp. Lastly is a Yuja Cha’, a chilled Yuja tea. Candied yuja were simmered, chilled, and then garnished with candied Kai Lan blossoms. This is not so much an individual dish as an accompaniment to the two salads. The fruity and sweet flavor is meant to accent the flavors of the seafood in the salad. Please enjoy. Post---------------------------------------------------------- I’m afraid the pictures are the closest I could find. Endpost------------------------------------------------------
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Post by missteetheironchef on May 19, 2006 16:12:55 GMT -5
Dreyfuss *feasts her hungry eyes on the seafood platter and the salad*: I love seafood especially the shrimp...and the salad...this salad is so divine. Especially the radishes and the Kai Lan leaves. I want some more. This is soo good and sweet.
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Post by mickster on May 20, 2006 16:51:28 GMT -5
Kanou (This salad is great. All the ingredients work very well with the main ingredient and are suculent in taste. I've never enjoyed a salad more. The raw seafood platter is beautiful to look at, I was a bit leary about eating raw squid but it did taste very good. I enjoyed the chilled tea very much. Excellent presentation, Chef Jueng.)
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Post by Man Alive! on May 20, 2006 18:18:47 GMT -5
Kurimoto: The chilled salad is superb- a gem among the threesome. I didn't care much for the Haemul Hoe myself, but the tea was fantastic; a nice closer to your line-up.
Fukui: And now for the dishes of Iron Chef Kobe.
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Post by allezcuisine on May 21, 2006 13:37:09 GMT -5
post----------------------------------------------------- I'll start with my dishes on Monday, when I have my laptop back. This computer is very hard to work on! Sorry for the trouble! end------------------------------------------------------
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Post by missteetheironchef on May 22, 2006 10:13:29 GMT -5
Post-------------- Take ur time AC! Buona Sera! End Post-------------
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Post by allezcuisine on May 22, 2006 15:19:53 GMT -5
post--------------------------- Grazie, misstee! Parlate affatto italiano? end---------------------------- Well, I got my laptop back! It works great, so I'll start now. Kobe: We'll start with my Broccoli and Tomato salad. I wanted to show you all that broccoli eaten raw, (if cooked correctly) has a wonderful taste. I made some tortelini, using ricotta cheese, and broccoli florettes, and flowers. The dressing is a balsamic vinegar and oil dressing. Please enjoy.
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