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Post by Sanji Himura on Jun 10, 2006 11:05:08 GMT -5
post--- Man alive, any clue on how much time is left? end---
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Post by mickster on Jun 10, 2006 11:31:18 GMT -5
Ota - (Fusan, the challenger has made some red pasta with red tomatoes, it's just beautiful if I say so myself. He has prepared a tomato sorbet that I am going to beg him for a taste of. Yes, this is going to be a tough challenger for the IC. I smell garlic (what's tomatoes without garlic?))
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Post by kurimoto on Jun 10, 2006 11:47:40 GMT -5
Kentaro: <let's Ohta have a sample of the sorbet>
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Post by Sanji Himura on Jun 10, 2006 11:51:43 GMT -5
Kanoh: The sorbet is looking good. I look forward to the tasting today.
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Post by missteetheironchef on Jun 10, 2006 11:53:59 GMT -5
Chen: I can smell that garlic all the way from here.
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Post by Man Alive! on Jun 10, 2006 12:03:11 GMT -5
20 MINUTES HAVE ELAPSED!
Fukui: Whoa, one third of this battle is over already! With this much of the battle out of the way, do we have any pre-judgment predictions?
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Post by Sanji Himura on Jun 10, 2006 12:11:04 GMT -5
Kanoh: I feel that while the challenger has taken the popular Italian route, the Iron Chef has made a good effort in incorperating the theme into Chinese cusine.
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Post by missteetheironchef on Jun 10, 2006 12:28:09 GMT -5
Chen: Ok the rice is ready...some I put that a side, my assistants is finish up my hot shrimp and tomatoes. My next dish with the help of my assistants, Tomato Lo Mein (Soft Noodles), My assistants dicing some heirloom tomatoes, while I'm starting the noodles, i'll have some scallions, bean sprouts, peas, carrots. With some chicken strips cut up and in the wok with sesame seed oil and tomato paste. All infused with a little soy sauce.
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Post by allezcuisine on Jun 10, 2006 14:19:18 GMT -5
Kurimoto: I agree with Kanoh-san, the challenger is not sticking to his roots! His food looks mighty tasty though.
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Post by Arrianna on Jun 10, 2006 15:27:40 GMT -5
Doc Hattori: Kanoh and Kurimoto have basically covered it. Both chefs run a risk however. Chen in using ingredients he is unfamiliar with in chinese cooking and Kentaro in trying to incorperate a different style of cooking. The real question will be the taste. It looks like the two of you have your work cut out for you today.
Incedently, as a bit of trivia, the tomato is not actually native to Italy in spite of it's reputation as an essential ingredient of Italian cooking. It's from South America. A larger variation was grown in central America and the Conquistadors eventually exported it to the rest of the world through the Philippines and Europe. It grew well in the Mediterranean where it was originally grown entirely as an ornimental plant begining in the 1540's. It was a few centuries before the tomato was widely accepted as a food. People in Europe and the Mediterranean were well aware of the tomato belonging to the nightshade family and were afraid that it might be poisonous.
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Post by missteetheironchef on Jun 10, 2006 15:44:29 GMT -5
Chen: Starting to flip the wok. This should be interesting with chicken.
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Post by mickster on Jun 10, 2006 19:35:27 GMT -5
Kentaro: <let's Ohta have a sample of the sorbet> Ota (Squeezee-san, the sorbet Challenger Kentaro made is absolutely the most delicious ever. I'm here with the IC now and this rice and chicken with tomatoe and spicy shrimp is awesome. The aroma is making me drool. I think both chefs are able to handle, very well, the new ideas they are coming up with in their dishes, be they not the normal cuisines they prepare. I don't think anyone should put money on one or the other, this is going to be quite a battle.
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Post by Arrianna on Jun 10, 2006 23:44:21 GMT -5
Doc Hattori: As usual. You just never know until the verdict is in, especially with this being a rematch or should I say grudge match? I must say the kitchen is becoming quite aromatic. I'm looking forward to seeing what else our chefs have up their sleeves.
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Post by kurimoto on Jun 11, 2006 3:46:24 GMT -5
Kentaro: <smiles at Mother Kobayashi in the Royal Box>
Okay, my gnocchi is finished and the sorbet is still in the ice cream machine. I've got the tomatoes to the point where I want them for the Tomatoes & Kobe Beef Stew and I've pureed the roasted tomatoes for the marinara sauce.
My red pasta has already been through the pasta machine and now it is drying.
I'm working on my grape tomato salad with edamame and ginger-soy dressing! It tastes good already!
<Gets wok out>
Now watch me stir-fry this Kobe Beef for the Tomato and Beef Stew. Ah, the flames of Kentaro cooking!
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Post by Man Alive! on Jun 11, 2006 10:39:34 GMT -5
30 MINUTES HAVE ELAPSED!
Fukui: Alright, half the battle is officially over now. We have lots of important guests up in the Royal Box today. In addition to Katsuyo Kobayashi, the challenger's mother, we also have esteemed food critic Sanji Himura, author of The Complete Moron's Guide to Dining in Tokyo, an instant bestseller in the states. Maybe Ohta can get up there and squeeze out some interviews for us...
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