|
Post by Arrianna on Jul 18, 2006 13:39:26 GMT -5
Takata: Lovely, just lovely. The two meats contrast perfectly while still working together and the sweetness of the whole dish with the rice... Very Nice.
|
|
|
Post by Man Alive! on Jul 18, 2006 15:24:40 GMT -5
Kurimoto: I love the aroma of this dish. *Holds the dish up to his nose and smells* And the flavor is excellent. Well done.
|
|
|
Post by missteetheironchef on Jul 18, 2006 15:35:07 GMT -5
*Michiba serves the fourth dish to the panel, the Hot Lobster Stew is going to be served in bowls in front of the panel*
My hot version is made with wasabi and hot miso for heat. I add my famous bonito broth to incorporate the lobster.
|
|
|
Post by Sanji Himura on Jul 18, 2006 17:07:45 GMT -5
*Coughs and grabs a glass of water* You weren't kidding Michiba-san. *tries the dish again* This dish is as advertised. A fine job.
|
|
|
Post by Man Alive! on Jul 18, 2006 17:09:25 GMT -5
Kurimoto: I can't say that I love spicy food myself, but going by flavor and not personal preference, the dish is well orchestrated. This seems like a dish Iron Chef Chen would serve!
|
|
|
Post by mickster on Jul 18, 2006 18:06:09 GMT -5
Post.... I have been off-air for hours, finally got hold of someone at Netscape for help. End.... Judy Wong - I love teriyaki dish, it is so flavorful, I agree with Takata-san
|
|
|
Post by mickster on Jul 18, 2006 18:08:58 GMT -5
Judy Wong - Wasabi and lobster, not my favorite combination of flavors. I think lobster is a very delicate taste and should be treated with more "respect" than to pair it with too much spice.
|
|
|
Post by Arrianna on Jul 18, 2006 18:33:20 GMT -5
Takata: This is interesting... it's very... healthy.
|
|
|
Post by Sanji Himura on Jul 18, 2006 20:54:54 GMT -5
I say look at it this way, You should have one or the other, but not both. The wasabi and the hot miso are two of the most hottest things in the stew, but the spice factor in them complement each other and adds to the spiceness of the dish.
|
|
|
Post by missteetheironchef on Jul 19, 2006 10:19:34 GMT -5
*Now serving the next dish: Lobster Stuffed Tomatoes*
Michiba: The stuffing is very filling with fresh vegetables and rice and so I use both bonito and the miso to give it some flavoring. It's all served in tomato cups. I like my lobster to be lightly battered so I use tempura.
|
|
|
Post by Arrianna on Jul 19, 2006 11:27:09 GMT -5
Takata: Wonderful. The flavors are so fresh. The lobsters and mushrooms work so well together and the lobster is so moist. Tempura was a great choice.
|
|
|
Post by Sanji Himura on Jul 19, 2006 11:59:52 GMT -5
I'm not so sure about the tempura choice. Yes, it does give it texture, but it lacks flavoring. Otherwise, this is a fine dish.
|
|
|
Post by Man Alive! on Jul 19, 2006 14:53:41 GMT -5
Kurimoto: I really like this dish. It has a very fresh taste, and the choice of using a tomato as the dish's "bowl" was very clever. I've seen dishes like this before, but never has one tasted so good.
|
|
|
Post by missteetheironchef on Jul 19, 2006 15:32:02 GMT -5
*Michiba is serving the last two dishes due to time, Lobster and Shrimp Cocktail and the Lobster Sushi with Chocolate Wasabi at once to the panel*
The cocktail is my idea...the west usually have great cocktail ideas so I like a seafood one. The sauce is mixed with cocktail sauce, bonito, wasabi and rice wine vinegar.
And finally a lobster dessert worth figuring out. I do not coated with chocolate sauce. Thank God. The sushi is made out of minty flavored seaweed. I mixed the chocolate with some wasabi. Lobster is mixed with scallions, rice and bell peppers.
post--- I'm doing this due to time. end post---
|
|
|
Post by Sanji Himura on Jul 19, 2006 15:46:03 GMT -5
The cocktail is a fine example on how to incorperate a western recipe into Japanese cusine.
The dessert, well, I wish that you would add a little less wasabi for my taste, but I'm sure that the rest of the panel will disagree with me.
|
|