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Post by missteetheironchef on May 22, 2006 15:25:33 GMT -5
Post-------- no mambo italiano, can you teach me one day. Ciao. End post-------------
Dreyfuss: This is the kind of salad I would like to eat everyday. I could've sworn it'll have a very light flavor.
Kishi: It's a very light dish, I agree with you. It is lightly seasoned, not to strong.
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Post by allezcuisine on May 22, 2006 15:27:39 GMT -5
post--------------------------------- I don't speak much at all! LOL... end--------------------------------
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Post by missteetheironchef on May 22, 2006 15:31:01 GMT -5
post---------- oh, ok end post-----------
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Post by mickster on May 22, 2006 16:50:22 GMT -5
Kanou (This is a delicious salad, the ricotta cheese and broccoli flavors blend very well, giving the whole dish a creamy crunch. I like this dish very much, and it's very colorful, nice.)
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Post by Man Alive! on May 22, 2006 16:53:36 GMT -5
Kurimoto: This is a wonderful start to your course. I agree with Kanou-san that the presentation is great- very colorful.
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Post by allezcuisine on May 22, 2006 17:30:31 GMT -5
Kobe: Thank you very much. Next, for our second course, we have Broccoli egg rolls, Italian style. In Italian cuisine, it is hard to make an egg roll style dish, but using Chinese broccoli, I prepared this dish. The egg rolls are stuffed with Italian sausage, Chinese broccoli, provolone cheese, and fresh herbs. Enjoy this dish with the simple vinegar and oil dipping sauce, with fresh herbs.
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Post by mickster on May 22, 2006 17:54:28 GMT -5
Kanou ( Very surprising twist on Chinese egg rolls, quite a clever creation IC Kobe. The Italian sausage gives it a kick. I was expecting a sweet & sour dipping sauce simply because I'm used to it with egg rolls, but the oil and vinegar is a unique combination. I'm impressed
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Post by Man Alive! on May 23, 2006 10:39:41 GMT -5
Kurimoto: Very nice, Iron Chef. A clever take on an old favorite. I like how you incorporated the broccoli in this dish. Well done.
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Post by missteetheironchef on May 23, 2006 11:55:47 GMT -5
Kishi: I adore your interceptive skills with this dish. Very impressive. Italian fused with Chinese. The sauce is a perfect combination with this dish.
Dreyfuss: I agree with all of you. You could've use tomato sauce as well. But it's perfect.
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Post by allezcuisine on May 23, 2006 12:01:37 GMT -5
Kobe: Thank you. Next is Broccoli ravioli. I pressed the broccoli leaves into this pasta, giving it a colorful appearance. The ravioli are stuffed with a ricotta cheese and broccoli mixture. And the tomato sauce has broccoli and capers in it. Please enjoy.
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Post by missteetheironchef on May 23, 2006 13:03:59 GMT -5
Dreyfuss: Yummm! This the next best thing. I do mean the best. The ricotta fits in with the broccoli. MMMM!
Kishi: I'm big ravioli fan myself. The way the ravioli looks. It's so amazing.
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Post by Man Alive! on May 23, 2006 15:23:30 GMT -5
Kurimoto: This is amazing- it truly is. This is my favorite course so far, Iron Chef, great job.
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Post by mickster on May 23, 2006 18:11:54 GMT -5
Kanou (WOW, IC Kobe, this is magnificient. The taste of broccoli with tomato sauce is truly devine. It is a first for me, can I have another serving, PLEASE. Post.... Look what I have....a bunch of Sakai-san, Thanks MA, I'm lovin it! End post....
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Post by allezcuisine on May 24, 2006 6:32:28 GMT -5
Kobe: Take as much as you want, Kanou-san! Now, our next dish is Broccoli Pizza. The Bianco pizza, or white pizza, base is a creamy mixture of mozzarella, parmesan, and ricotta cheeses, some broccoli flowers are thrown in to this mixture as well. On top we have broccoli florettes, eggplant, and sliced mushrooms. Please enjoy.
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Post by mickster on May 24, 2006 8:39:53 GMT -5
Kanou (This is a pleasant dish, good for when you're out drinking with (your buddies)).
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