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Post by Arrianna on Jun 8, 2006 16:21:40 GMT -5
Doc Hattori: Fukui, there are many varieties of tomatoes. The most common catagories are Heirloom tomatoes (defined as pre-industrial/non-hybred tomato's such as the Jubilee or Brandywine varieties known for their intense flavor), Globe tomatoes (the standard tomatoes found in any supermarket), Beefsteak tomatoes (grown extra large for sandwiches and other culinary applications), Plum tomatoes (bred for use in sauces and pastes), and Cherry tomatoes (which are small and sweet and usually eaten whole).
We have a nice variety here today. It will be interesting to see what our chefs have in mind. How many different ways they choose to prepare the ingerdient.
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Post by missteetheironchef on Jun 8, 2006 16:41:13 GMT -5
Chen: My assistant on the right has the wok and I'm slicing some of these fine looking green ripe tomatoes and some hot and sour tomato soup is next. My assistant is making in the wok some Shrimp n' Tomato Fried Rice, eggs are frying with the scallions and bean sprouts. Shrimp, mmm, for my late father make that hot chili prawns in the Tomato Fried Rice Mixture.
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Post by missteetheironchef on Jun 8, 2006 16:42:14 GMT -5
post--------- Arrianna, nice pic of Hattori. Where did you find that? end post----------
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Post by Arrianna on Jun 8, 2006 16:44:41 GMT -5
Post------------------------------ I scanned it from a picture I had. Do you want one of someone? Saaayyy... Chen? Endpost-------------------------
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Post by missteetheironchef on Jun 8, 2006 16:47:50 GMT -5
Post--------- Nah, I'm cool with my "hubby" Kaga. EndPost------------
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Post by Arrianna on Jun 8, 2006 16:51:03 GMT -5
Post------------------------- lol That's what I figured. And a vey nice animation it is. (Gotta figure out how to do that someday. lol) Endpost--------------------
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Post by Man Alive! on Jun 8, 2006 17:04:23 GMT -5
Doc Hattori: Fukui, there are many varieties of tomatoes. The most common catagories are Heirloom tomatoes (defined as pre-industrial/non-hybred tomato's such as the Jubilee or Brandywine varieties known for their intense flavor), Globe tomatoes (the standard tomatoes found in any supermarket), Beefsteak tomatoes (grown extra large for sandwiches and other culinary applications), Plum tomatoes (bred for use in sauces and pastes), and Cherry tomatoes (which are small and sweet and usually eaten whole). We have a nice variety here today. It will be interesting to see what our chefs have in mind. How many different ways they choose to prepare the ingerdient. Fukui: Very interesting Doc- what kinds of ways can you prepare tomatoes in a "main course"-type fashion?
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Post by allezcuisine on Jun 8, 2006 17:18:53 GMT -5
post---------------------------- Tomatoes! HA! I wish this was my battle! Good luck to Misstee and Kurimoto! end-----------------------------
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Post by Arrianna on Jun 8, 2006 17:45:15 GMT -5
Doc Hattori: Well the Heirloom tomatoes tend to be fleshy with alot of flavors and offer a wide variety of choices from baking to serving them raw with raw meats from beef steak tartare to civiche (raw white fish, marinated and effectively 'cooked' in lemon or lime juice).
Globe tomatoes are very mild so they do best raw as a topping or served with breads.
Beefsteak tomatoes are both meaty and juicy and can be either baked in savory dishes such as, cassaroles or omletes, or served raw, again as beef steak tartare or a thai style salad. The French especially like these.
Plum tomatoes have a thick flesh and low water content so it is perfect for making sauces. I suspect that is the kind Chen's assistants boiled and peeled.
And finally Cherry tomatoes are almost always served raw in a salad or as a garnish. They can however be sauteed lightly and are quite delecious. As you can see they come in a variety of colors (red, orange and yellow) and shapes though there is little difference in the flavors.
I have noticed that we have green tomatoes as well here today. Those are actually globe or cherry tomatoes that are picked before they have ripened. They are also very mild but extreamly acidic. They can be used to make salsas, soups, chutney, jam, relish, casseroles, pies, cakes, and the smaller ones can be pickled. I'm interested to see what Chen has in mind for the ones he is slicing.
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Post by Man Alive! on Jun 8, 2006 18:27:19 GMT -5
Fukui: Okay, good to know. I bet we see more than one of those techniques utilized by our chefs here in Kitchen Stadium for this battle. Now let's introduce our guests for today. First we have photographer Tenmei Kanou with us, welcome Kanou-san; and second we have former Lower House member Shinichiro Kurimoto, glad to have you. And, as usual, our food commentator Doc Hattori is with us to share his culinary insight. Great to see you here, Doc.
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Post by Sanji Himura on Jun 8, 2006 18:31:31 GMT -5
Kanoh: Wonderful to be here, Fukui-san.
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Post by Arrianna on Jun 8, 2006 18:32:01 GMT -5
Doc Hattori: As always a pleasure.
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Post by mickster on Jun 8, 2006 18:54:55 GMT -5
Ota - (IC Chen, how many dishes do you hope to prepare today? What type of fish, meat, or poultry are you planning to use?)
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Post by kurimoto on Jun 9, 2006 4:01:53 GMT -5
Kentaro: Chen's ignoring you, Ohta! (Like that's a surprise). Come to my side of the kitchen.
<In utter disgust, Ohta walks over to Kentaro's side of the cooking area>
Kentaro: If you thought my mother's famous beef & potatoes was great, wait until you see my Kobe Beef & Roasted Tomato Japanese-Style Stew! You'll be begging me for more.
And My Potato Gnocchi with Roasted Tomato Sauce is simply to die for!
(points at Chen) Chen-san! You won't best me again with your fancy wok tricks and hot bean paste! You'll fall on your clever in the end!!!
I shall win and prove my undeniable wonderfulness!
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Post by allezcuisine on Jun 9, 2006 6:18:38 GMT -5
Kurimoto: I'm glad to be here...Look at the challenger, he seems to be very confident today!
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