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Post by kurimoto on Jun 19, 2006 10:46:46 GMT -5
Post........
Okay, MA. Thanks for the notice.
End..........
<Moves on to second course>
Kentaro: Please make sure to combine some of the basil with the gnocchi and roasted red tomatoes.
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Post by Arrianna on Jun 19, 2006 11:23:25 GMT -5
Takata: mmmm... so sweet. I love how the basil works with the pasta and tomatoes. They're very... yes, good.
Post-------------------------------------------- I'm going to be offline from morning tomarrow until late saturday. What should I do about my judgment? End Post---------------------------------------
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Post by allezcuisine on Jun 19, 2006 11:30:15 GMT -5
Oh this is great, the gnocchi is cooked perfectly, and all the flavors are present. Very good.
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Post by Man Alive! on Jun 19, 2006 13:25:53 GMT -5
Hirano: The flavors in this dish really stand out... very tasty. Well done.
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Post by kurimoto on Jun 19, 2006 14:25:08 GMT -5
Kentaro: Please use the mozzerella bruschetta to help you eat the Kobe Beef and Roasted Tomato Stew.
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Post by Arrianna on Jun 19, 2006 17:54:26 GMT -5
Takata: I don't know. Wouldn't that make it... maybe... not as good? To me the beef seems, unessesary. It just doesn't well, balance? The roasted tomato stew is wonderful with the bruschetta.
;D Listen to me turning down Kobe beef. But I must say again the stew and bruschetta is wonderful together. I especially like how there are many different tomato flavors that all combine into one.
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Post by Sanji Himura on Jun 19, 2006 18:24:12 GMT -5
Kanoh: It's an experimental combination, to say the least, but I agree, the kobe beef, as it is, does hinder the tomatoes some. If given more time, then it could be better.
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Post by Man Alive! on Jun 20, 2006 10:36:04 GMT -5
Hirano: The dish is good, but it could have been better. Perhaps you needed more time to perfect the flavors.
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Post by allezcuisine on Jun 20, 2006 10:53:16 GMT -5
Kurimoto: I would have liked to see you stick to your Japanese roots in this battle. The dish is hardly Japanese, and honestly I did not care for the way it was prepared.
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Post by Man Alive! on Jun 20, 2006 14:51:34 GMT -5
Hirano: Quite on the contrary! I think his expansion into Italian cuisine puts a unique spin on his dishes. Granted, a few more Japanese elements would have been nice, but he has proven his ability to be able to cook in more than just one cuisine.
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Post by kurimoto on Jun 20, 2006 15:02:34 GMT -5
Kentaro: <moves on to fourth course>
This sorbet is meant to cleanse your palate. The texture of the pine nuts gives you something to contrast with the sorbet.
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Post by allezcuisine on Jun 20, 2006 16:12:18 GMT -5
Kurimoto: This dish is exactly what you said it would be; a palate cleanser. The flavor of the tomato is not as present as one would like, but the pine nuts add a nice flavor to this dish. Well done.
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Post by Sanji Himura on Jun 20, 2006 16:16:47 GMT -5
Kanoh: As Kurimoto-san said, this dish is designed to be a palate cleanser. The tomato is there, but it is overpowered by the pine nuts. If you would have chopped up the pine nuts a little finer, then it would work perfecty, I think.
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Post by kurimoto on Jun 20, 2006 16:40:21 GMT -5
Post....
Alla Michiba- How can you expect perfect tomato sorbet in only an hour. What a comment..lol ;D
End....
Kentaro: In this last dish, Soba Noodle Arrabiata, I wanted to combine some Japanese ingredients with Italian flavor. I hope you enjoy this.
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Post by allezcuisine on Jun 20, 2006 17:24:50 GMT -5
Kurimoto: This dish is perfected. The spiciness is just right, and the tomato and garlic sauce is fabulous. Good job.
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