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Post by missteetheironchef on Jul 10, 2006 13:23:24 GMT -5
Michiba: My next dish is a Lobster Kanpon. Instead of foie gras, it's lobster and turbot with chinese cabbage stem, scallions, and flour. For the vinaigrette sauce, ponzu, mirin, grated daikon radish, moiji oroshi and ginger.
post-------------
Is turbot a fish?
end post-----------
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Post by mickster on Jul 10, 2006 14:12:28 GMT -5
Post.... Turbot - European flatfish having a diamond-shaped body End....
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Post by mickster on Jul 10, 2006 14:18:08 GMT -5
Ota - fuuee-san, I'm here with Michiba-san. He has a huge flat like fish that he is skinning and said he is going to us it in his next dish. Michiba-san, where did you get the idea to use a turbot? OHMYGOODNESS! Michiba-san just chopped the head off the fish in one fell swoop. Guess I'll go talk to IC Kobe....
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Post by allezcuisine on Jul 10, 2006 14:27:55 GMT -5
Kobe: MY next dish starts with a thin strip of Kobe beef. I brushed some garlic, olive oil, and mustard on this beef, and then rolled a lobster tail, and two asparagus stalks in the beef. This is all braised in a caramelized onion, mushroom, and red wine sauce. It is seasoned with rosemary, thyme, salt, and pepper.
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Post by Sanji Himura on Jul 10, 2006 14:30:05 GMT -5
He knows how to wield a knife, I'll give him that. I never had turbot personally, but I heard that it has a good flavor for a european fish.
---post--- Has anyone had turbot? ---end---
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Post by missteetheironchef on Jul 10, 2006 14:41:57 GMT -5
post--------- I didn't never have. endpost----------
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Post by mickster on Jul 10, 2006 14:51:12 GMT -5
Kobe: MY next dish starts with a thin strip of Kobe beef. I brushed some garlic, olive oil, and mustard on this beef, and then rolled a lobster tail, and two asparagus stalks in the beef. This is all braised in a caramelized onion, mushroom, and red wine sauce. It is seasoned with rosemary, thyme, salt, and pepper. Ota - Kobe-san, this seems like a big difference from your usual style, but looks absolutely scrumptious. What kind of mustard are you using in this dish?
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Post by allezcuisine on Jul 10, 2006 15:02:30 GMT -5
Yes, yes it is a little different. But today I wanted to show what I can really do. I can cook food, good Italian food, but I do like to branch out of my field of cooking, and try something new. I am using a champagne mustard. It is very light, with a hint of heat.
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Post by mickster on Jul 10, 2006 15:16:52 GMT -5
Ota - Sounds good, Kobe-san.
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Post by Man Alive! on Jul 10, 2006 16:12:01 GMT -5
Fukui: Thanks Ohta! Kobe branching out, eh? Sounds like having Michiba-san in the stadium today is having some sort of effect on Kobe-san's cooking. Ohta, I wonder if Kobe-san is nervous due to his challenger today... ask him for us, please!
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Post by mickster on Jul 10, 2006 16:17:45 GMT -5
Ota - Kobe-san, are you nervous or anxious today because IC (Ret) Michiba, the god of Japanese cuisine, is challenging you? He has many years under his kimono.
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Post by allezcuisine on Jul 10, 2006 16:20:58 GMT -5
You know, being a chef is a test. I see today as a test. Michiba is a talented chef, one whom I have great respect for, and that does put some pressure on me. But as a chef, you must know how to handle those nerves. He has many years under his kimono. post------------------------------ You don't know how hard I laughed at that one, Mickey! end------------------------------
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Post by missteetheironchef on Jul 10, 2006 16:27:40 GMT -5
Michiba: Kobe got a point I am very talented and I will prove myself worthy today.
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Post by mickster on Jul 10, 2006 16:30:03 GMT -5
Post... Glad you got a good laugh, AC, LOL End....
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Post by Man Alive! on Jul 10, 2006 16:44:37 GMT -5
Post ---------------- That was a good one, Mickey! ---------------- End
30 MINUTES HAVE ELAPSED!
Fukui: And there it is, the thirty minute mark! This battle is half way through already! Where has the battle gone? How are the chefs doing on time so far?
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