|
Post by Man Alive! on Jun 22, 2006 15:19:26 GMT -5
Hirano: An excellent dish- the mint indeed does add a "magic touch" as you say. The tomato adds something special to this dish. A unique flavor, and something I've never had before.
|
|
|
Post by missteetheironchef on Jun 22, 2006 16:10:49 GMT -5
Chen <bows as he serves the next dish, Hot and Sour Tomato Soup to the panel> This is a different version that'll outsmart any soup brand *laugh*. I use egg whites and chicken stock and hot bean paste to satisfy a great taste. I diced the heirloom tomatoes and chop up some scallions for a superior taste.
|
|
|
Post by allezcuisine on Jun 22, 2006 17:30:18 GMT -5
Kurimoto: I don't like the use of the tomatoes in this dish. The spice is very good, but I don't think the tomatoes and the egg whites work well together.
|
|
|
Post by Man Alive! on Jun 22, 2006 20:00:05 GMT -5
Hirano: Quite the contrary! I believe that the tomatoes accentuate the flavors of the other elements in the dish, including the egg whites.
|
|
|
Post by Man Alive! on Jun 22, 2006 20:00:20 GMT -5
Kaga: Yes, the tomatoes work well in this dish.
|
|
|
Post by Sanji Himura on Jun 22, 2006 22:10:29 GMT -5
Kanoh: I think that the tomatoes almost plays a secondary part of the dish. It's there, but it just does enough to pull the other ingredients together. It's a good dish, don't get me wrong, but that is what I think.
|
|
|
Post by missteetheironchef on Jun 23, 2006 10:09:39 GMT -5
Chen <serving the fourth dish, Hot Chili Shrimp and Tomato Fried Rice to the panel> In honor of my late father, I like to take the hot chili shrimp to a next level by adding tomatoes and frying the rice together. Enjoy.
|
|
|
Post by allezcuisine on Jun 23, 2006 10:15:48 GMT -5
Kurimoto: Oh my, what can I say? This dish is perfected. I love the spiciness, and the tomatoes are wonderful in this dish. Very good.
|
|
|
Post by Sanji Himura on Jun 23, 2006 10:37:53 GMT -5
Kanoh: I agree with Kurimoto-san, and it will only get better if more time was spent on it. Nice job.
|
|
|
Post by Man Alive! on Jun 23, 2006 11:15:19 GMT -5
Hirano: There isn't much more I can add this time: a wonderful dish all the way around.
|
|
|
Post by missteetheironchef on Jun 24, 2006 11:34:58 GMT -5
Chen<serving his fifth dish to the panel, Chicken and Tomato LoMein> My one of kind dish, I love noodles, so used soft noddles with some scallions, carrots, peas, bean sprouts, cherry tomatoes, diced chicken and a light sesame oil, a little soy sauce and some tomato paste to give a light flavor. Enjoy.
|
|
|
Post by allezcuisine on Jun 24, 2006 12:31:13 GMT -5
Kurimoto: I love this dish. It's so light and refreshing, it is just divine. Excellent job, Iron Chef.
|
|
|
Post by Sanji Himura on Jun 24, 2006 14:22:07 GMT -5
Kanoh: I can't add to what Kurimoto-san said. Nice job.
|
|
|
Post by Man Alive! on Jun 24, 2006 19:00:04 GMT -5
Hirano: This dish is excellent. It's very refreshing after the Hot Chili Shrimp and Tomato Fried Rice. Well done!
|
|
|
Post by Arrianna on Jun 24, 2006 23:05:41 GMT -5
Takata: This reminds me alot of yakisoba. The noodles have absorbed the flavor of everything it was cooked with. Very nice. Post------------------------------------- I'm Home!... for a few days. lol I didn't even know about this dish until I looked it up on Wikipedia a few days ago. They did say that it is a dish that is served cold. I was speaking about the "hot bean paste" he said he used in the soup. (I cook with hot bean paste. Sour foods usually make capsaicin even hotter.) EndPost--------------------------------
|
|