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Post by Sanji Himura on Aug 17, 2006 16:57:14 GMT -5
*The grape juice is at a boil* The juice is at a boil, check. Shark fins at the ready, check. Now to chop them up and add them to the soup. *does so* I got 25 minutes left, so that should be plenty of time to get my dishes out.
*barking to an assistant* Hey, I need one of you to start slicing the trout fillet. I want them twice the size of sashimi for the sushi.
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Post by Arrianna on Aug 17, 2006 17:42:29 GMT -5
*Omae can be seen working on two boiling pots. One with a dark maroon liquid and the other with a red, almost cherry colored liquid. Nearby is a bottle of Port, some fresh sprigs, and a small jar of chile puree.*
Hattori: Don't forget the fresh lemons in the concord sauce.
(looking at the sous chef) Get me some artichoke hearts, almonds, sour cream and cream cheese. Also bring me all of the soft cheeses.
*Hattori can be seen grinding some minced meat even finer while adding seasonings.*
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Post by mickster on Aug 17, 2006 17:59:00 GMT -5
ota - cucu-san, I'm here now with Doc Hattori. He has Omae bringing all the soft cheeses in the building, even checking the refrigerators down the hall. Gosh, Doc. What's with all the cheese? This is VERY interesting. Why is there so much red stuff (liquids) around here? Can you give us a clue to what you're preparing with this?
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Post by Arrianna on Aug 17, 2006 18:05:36 GMT -5
Hattori: The sauces are of two different types of fresh grape juice for two very different dishes. The soft cheese is for one of them. I need to see what we have available in order to choose the very best for the dish.
(to sous chef) Good, now start toasting the almonds. Watch it carefully!
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Post by Sanji Himura on Aug 17, 2006 18:13:18 GMT -5
*supervising the slicing of the trout* Okay, this is perfect. Now keep slicing it through and through.
*to assistant 2* I need you to get plates for the sushi, an earthen ware pot, and bowls that match it. I think that we have 20 mins left, and I need you for something else, so hurry.
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Post by mickster on Aug 17, 2006 18:25:39 GMT -5
Hattori: The sauces are of two different types of fresh grape juice for two very different dishes. The soft cheese is for one of them. I need to see what we have available in order to choose the very best for the dish. (to sous chef) Good, now start toasting the almonds. Watch it carefully! Ota- Sound absolutely delicious Doc. My mouth is beginning to water, I need to leave here for now before I start to drool.
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Post by Man Alive! on Aug 17, 2006 18:43:53 GMT -5
Fukui: Yikes! The last thing the tasters want is your drool in their dishes big guy!
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Post by achen on Aug 17, 2006 18:56:45 GMT -5
Chai Lam: I think that the cheese on Doc's side will be crusted with the almond and have a grape jelly type sauce. There might also be some type of dip made from the sour cream, the cream cheese and the artichoke hearts. I hope there will be some type stew with grapes. It also seems like Hattori is making more sweet items while the challenger is trying to make items that are savory. The challenger seems to be trying to create dishes on the fly, but he must be careful because I don't see much of the main ingredient being used. One of the chefs should take advantage of the theme ingredient and make an aperitif, something not to sweet but also refreshing.
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Post by Sanji Himura on Aug 17, 2006 20:12:10 GMT -5
*Rice cooker alarm rings* Ahh, the rice is done. Now someone get me the vinegar while I get this ready to cool.
*to assistant 2* Keeping an eye on the sauce?
Assistant 2: It is going fine, boss.
Good. Keep an eye on it.
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Post by mickster on Aug 17, 2006 21:28:47 GMT -5
judy wong - Oh I'd love some type of aperitif made with grapes. Do the chefs have time to let it ferment so it will make us happy along with refreshed? (giggles). Everything is moving so fast and time is so short on the overtime battles. I'm amazed that Doc. Hattori feels he can make five dishes.
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Post by mickster on Aug 17, 2006 21:57:33 GMT -5
Ota - Squeal-san, I'm here with the challenger Sanji-san. He has a lucious shark fin cooking in a grape juice base. It smells great, in case you can't get a wiff. Also he is making sushi with some Rainbow Trout. He has prepared the trout to perfection. These dishes are going to please the tasting panel, for sure. Hopefully Sanji-san will have time for a third dish, perhaps a light grape dessert. Keep your fingers and toes crossed.
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Post by Sanji Himura on Aug 17, 2006 22:08:17 GMT -5
*to Ota* I'll get started on my THIRD dish now.
*to assistant 1* I need the rest of those grapes in the pan crushed now, and then filter them through some cheese cloth to get the seeds out. I'm going to make a Apéritif.
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Post by achen on Aug 18, 2006 0:22:24 GMT -5
Chai Lam: Did I just hear that the challenger is going to attempt to make wine just with the rest of the time? Even though the grapes we have today not all grapes can make wine.
*Tries some of the grapes that are in front of the panel*
The water content in these grapes are quite high, so we might get grape juice at worst or watery wine at best. I wish the challenger luck in this endeavor. I see the challenger trying new and creative dishes while Doc at this point from what I could tell is making very orthodox dishes. I'm sure this battle will surprise us all. I just can't wait to see how the challenger's wine comes out.
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Post by Sanji Himura on Aug 18, 2006 0:57:32 GMT -5
*to assistant 1* You saved all of the juice? Get that on the stove now with a little sugar. I need to milk as much of the water content out of it as possible before I am forced to ferment it.
*checks on the shark fin soup* This is going nicely. Another 10 min. and I am ready to serve this one to the panel. Now it is time to start cooling down the rice.
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Post by Arrianna on Aug 18, 2006 8:59:46 GMT -5
*Hattori looks at Himura and shakes his head*
Hattori: (to sous chef) Get the Ouzo. Make sure and set aside the 4 oz we need for the chilled beverage and get the remaining white grape juice. If the panel wants a aperitif then we'll see they get one.
*Omae places the now marinaded chicken breasts on the hot grill and the arena fills with the aroma of chicken, grape, and truffles.
Hattori is quickly mixing the sourcream and cream cheese while near at hand is the artichoke hearts, green grapes, and the now toasted almonds.*
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