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Post by mickster on Aug 18, 2006 9:49:47 GMT -5
Ota - Ku-san, I'm here with Sanji-san. His shark fin soup smells great. And, he is moving quickly to get a wine aperitif started. He just may surprise everyone with the knowledge he has for making things. I think his dishes will have a light feeling to them. Light and refreshing.
I've moved over to Doc. Hattori's side now, and wow, can you sell this? What a combination, chicken, grapes and truffles. Very luxurous and exotic. Of course the Doc always has a secret up his kimono. Sous Chef Omae seems able to read Doc's mind when it comes to using ingredients, too. Well, time is clicking down. How much longer, Squie-san?
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Post by Man Alive! on Aug 18, 2006 10:09:17 GMT -5
10 MINUTES HAVE ELAPSED!
Fukui: Wow- Doc's really gone all out on his side with some very luxurious ingredients. Maybe he'll save some for me this time... And it looks like one-third of the battle is done! Chai-san, what do you think of the battle so far?
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Post by Sanji Himura on Aug 18, 2006 10:13:25 GMT -5
*to assistant 1* Time to ferment. I see that you have already started the process, that's good. Keep an eye on it through out the battle, and put it in a bottle when the 5 min. to go alarm sounds, and gather some wine glasses, 7 of them. I still may not serve it to the panel so I'll get a taste first. I'll start forming the sushi and grill it for some color.
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Post by missteetheironchef on Aug 18, 2006 14:16:36 GMT -5
Kateyama: O, that Sanji. He knows what to do. I can smell some good sushi these days.
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Post by Arrianna on Aug 18, 2006 19:10:34 GMT -5
Hattori: (to sous chef) Good. Now go and get the saki bottles and cups for the aperitif.
(to Omae) Start boiling the pork balls. They need 2 minutes.
*Hattori chops up the artichoke hearts and adds them to the sour cream and cream cheese mixture. He tastes it and adds a splash of Yuzu and a light drip of amber honey. Hattori tasts the mix again, smiles, and begins adding the green grapes from nearby.*
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Post by mickster on Aug 18, 2006 20:01:56 GMT -5
Judy Wong - Looks like Doc. Hattori is making a yum dish over there. And Sous Chef Omae is busy making balls of meat. Oh look, now he is putting the meat balls in a liquid. I certainly love all the good smells in this place. And, I'm getting an appetite because of the good odor.
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Post by mickster on Aug 18, 2006 20:05:11 GMT -5
Ota - Kookie-san I'm standing by the challenger. It's just amazing watching him making fermented grape juice. I can actually smell the fermentation, it sort of makes me woozie in the head. Sanji-san, how about 8 glasses, ya know, one for me? You need an expert opinion here.
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Post by achen on Aug 18, 2006 23:23:23 GMT -5
Chai Lam: I think the battle is going very well so far. Both chefs seem to be making dishes with a slight western slant to them. Doc is the mixture of the sour cream and cream cheese going to be a dip or stuffing? The use of the uzo is a good idea to of set the sweetness of the grape juice, but Hattori should be careful due to the tartness of it. I think that Hattori has three dishes so far and the challenger seems to also have three. Both chefs seem to be cranking out dishes at a furious pace in such a little time. Sanjisan you might want to use a wider and shallow pan to increase evaporation. Ota, could you find out how the challenger will use grapes in the sushi?
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Post by Sanji Himura on Aug 18, 2006 23:55:29 GMT -5
I'm using the grapes in both the sushi itself and in the sauce, Chai-san. I plan on stuffing sliced grapes into the sushi, while everything else is going to serve as the sauce. I have an assistant slicing the grapes just retrieved from the stand now, and he should be just about done with it now, so all I have to do is roll and grill. I have my other assistant working the wine. His family recently aquired a vineyard here in Japan, so I'll trust his call... for now.
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Post by Arrianna on Aug 19, 2006 9:48:05 GMT -5
Chai Lam: I think the battle is going very well so far. Both chefs seem to be making dishes with a slight western slant to them. Doc is the mixture of the sour cream and cream cheese going to be a dip or stuffing? The cream dressing is for my Grape and Grilled Chicken Salad. The use of Yuzu in the dish is to prevent it from being to sweet. Balancing the sweet and savory is essential to my plans for this meal. You are correct Chai Lamsan, since grapes are not used in Japanese cooking it is true I have taken inspiration from the Mediterranean for the creation of many of my own dishes. The idea for the Pork Balls comes from Thailand of course.
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Post by Man Alive! on Aug 19, 2006 11:07:50 GMT -5
15 MINUTES TO GO!
Fukui: Uh-oh! Half the battle is already ova! Man alive, this one's moving fast! I must say I'm pretty proud of Doc today- he's keeping up with the pace and creating some very tasty dishes. Who knew he had it in him?
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Post by Sanji Himura on Aug 19, 2006 11:34:41 GMT -5
*singing to himself* Rolling the sushi, rolling the sushi. Got to get it under the flame. All is lost and reputations is shot, unless I get it under the flame.
Okay, the sushi is rolled and under the grill. *to assistant 2* You, turn the sushi. I want it golden brown all the way around. Get me when it is done. I'll mind the shark fin soup.
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Post by Man Alive! on Aug 19, 2006 11:38:18 GMT -5
Fukui: Did you guys hear that? The challenger is SINGING to himself! I knew he was confident, but... singing? And not a bad singing voice either. Maybe he'll have a backup career as a singer if this battle turns out badly.
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Post by Arrianna on Aug 19, 2006 13:05:56 GMT -5
Hattori: (to sous chef) It's time to get the cheese in the oven. Bring me the Reblochon since there's no Brie.
(to Omae) Deep fry those Pork Balls now that you've turned the Chicken. 3 minutes, no more. We need the last 10 minutes for the plating.
How are the sauces comming?
Omae: Perfectly.
Hattori: Good. Lets get this done.
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Post by Sanji Himura on Aug 19, 2006 13:11:36 GMT -5
*to assistant 1* How's the wine coming?
Assistant 1: It's going to be tight, but I think that it will be in on time.
*to assistant 2* How is the sushi coming?
Assistant 2: You played it right boss. It will have a nice color once it is out in a few minutes.
Good. I'll get started on plating the shark fin soup, and laying down the sauce for the sushi.
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