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Post by missteetheironchef on Aug 22, 2006 10:56:00 GMT -5
Kateyama: I much agree with you Wong. Sanji-san's the most serious challenger ever.
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Post by Man Alive! on Aug 22, 2006 14:22:03 GMT -5
1 MINUTE TO GO!
Fukui: There it is- the final sixty seconds of this battle are here! Battle Grape is coming to a close. Challenger Sanji Himura, fresh off a victory against Iron Chef Kobe, is taken on by our own food commentator Doctor Hattori.
30 SECONDS TO GO!
Fukui: There are some great dishes in the stadium today, with both chefs' honor on the line! Both sides are scrambling now, finishing up thier final dishes. If it's going to happen, it had better happen now!
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Post by Arrianna on Aug 22, 2006 14:32:49 GMT -5
*Doc Hattori finishes pouring the thick, red glazed, sauce over the wedge of Reblochon cheese and lays the Rosemary Omae hands him on the top at an angle. He places it near the small sake glass and bottle.*
Hattori: Lets see; cheese and aperitif, salad, parfait, porkballs, and the frozen dessert.
*He touches up the arrangment of grapes on the dessert plate.*
Hattori: Done. (to Omae and sous chef) Thank you very much.
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Post by mickster on Aug 22, 2006 14:32:56 GMT -5
Kitchen stadium gets quiet as everyone awaits announcement of that final second, albeit with baded (sp)breath!
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Post by Sanji Himura on Aug 22, 2006 14:38:18 GMT -5
Assistant 1: Hey, is the tempura plated?
Assistant 2: Yes. You removed the shark fin soup from the stove?
Assistant 1: Of course.
*assistant 1 does a dish count*
Assistant 1: we're done.
Thanks guys. I couldn't have pulled through with out you.
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Post by Man Alive! on Aug 22, 2006 17:23:35 GMT -5
10 SECONDS TO GO!
Fukui: And it looks like both chefs are done plating!
5 SECONDS!
Fukui: What an amazing 30 minutes!
3!
Fukui: And the Grape Battle is...
2! 1!
*The Gong of Fate Sounds*
Fukui: OVA!
Post --------------- Chefs, I'll need your list of dishes with descriptions. Thanks! --------------- End
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Post by mickster on Aug 22, 2006 17:33:31 GMT -5
Ota - And that's it for this battle. WOW, it has been very exciting watching these two great chefs at work, competing against each other. Sanji-san. You're amazing. Sorry about you not having enough time to make the wine to your standards. But all your other dishes look very good. How do you think you did against the Doc?
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Post by mickster on Aug 22, 2006 17:36:16 GMT -5
Ota - Well Doc. This was truely an amazing battle, you came out of nowhere and challenged an excellent chef to a battle with no thought to anything except you wanted to cut him off at the knees! Everyone has been on the edge of their seat and now this battle has been fought. How do you think your dishes turned out?
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Post by Arrianna on Aug 22, 2006 17:44:30 GMT -5
Hattori: I wanted to showcase the grapes. To show the many ways that they can be enjoyed in every course of a meal. To much preparation and grapes will taste like any other fruit cooked in the same manner. I wanted there to be no question as to what the theme ingredient was in my dishes. I also wanted to keep the servings small out of consideration to the tasting panel who have already had a complete meal.
I believe I have suceeded.
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Post by mickster on Aug 22, 2006 18:01:56 GMT -5
Ota - OK, Fukie-san. That's the word from the floor. Back to you.
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Post by Sanji Himura on Aug 22, 2006 18:28:00 GMT -5
Ota - And that's it for this battle. WOW, it has been very exciting watching these two great chefs at work, competing against each other. Sanji-san. You're amazing. Sorry about you not having enough time to make the wine to your standards. But all your other dishes look very good. How do you think you did against the Doc? I think I did very well, all things considering. Yeah, I had a mishap with the wine, but the good thing is that I'm not serving it so it shouldn't count against me. I think I scored 77 points.
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Post by Man Alive! on Aug 22, 2006 22:30:25 GMT -5
Fukui:
Dish Presentation
Challenger Himura
The challenger created three dishes today.
1. Grape Tempura: A traditional dish with a radical ingredient. The challenger offers this appetizer to make a statement. The traditional sauce that accompanies tempura is used here. 2. Grape Trout Sushi- California Style: The challenger offers this sushi to offer the possibility that grapes can be used in Japanese cooking. The grapes offer sweetness to a sushi that offers savory flavors. 3. Grape shark fin soup: The soup base is anything but Chinese, but the use of shark fins transforms the juice into a complete soup that closes out the meal.
Doctor Hattori
Doc created six dishes.
1. Appetizer: Baked Reblochon Cheese with a sauce of Red Grape, Rosemary, and Port. The port accents the flavor of the grape with the rosemary adding a savory flavor to this otherwise simple dish. The soft baked cheese is served draped in the sweet and savory sauce and garnished with a sprig of rosemary.
2. Served with the cheese, is an aperitif of Ouzo (a Greek liquor made from grapes, dates, and figs and seasoned with anise) cut with White Grape juice, as per the panels request. Ouzo is quite strong, so the aperitif is being served in sake glasses with small individual sake bottles for each of the panel.
3. Salad: Grape and Grilled Chicken Salad. Green Seedless Grapes, Artichoke Hearts, and Toasted Almonds in a Sour Cream, Cream Cheese, Yuzu, and Honey dressing are set on a base of crisp Mixed Greens. The salad is then topped with slices of Grilled Chicken marinated in White Grape Juice, Yuzu, and the Truffle Oil from the last battle. A sprinkling of Toasted Almonds finishes this beautiful dish.
4. Chilled Beverage: Grape and Yuzu Parfait. Red and Green Grape ice sorbet with crushed Yuzu ice and a splash of Ouzo. Garnished by a simple sprig of Mint, and served in a clear glass, its colorful layers are pleasing to the eyes. In it’s essence a layered sorbet, perfect for cleansing the palette between courses.
5. Main course: Deep fried Pork Balls with a Concord Grape Chili sauce made with fresh Lemons. The use of crushed ice, which dissolves in the first stage of cooking, results in a light and fluffy texture to the Pork Balls in contrast to their crisp exterior. The rich and spicy sweet and sour sauce sets both off to perfection. The dish is served on a white, square, plate with the sauce in a small cup for dipping and the pork balls arranged artfully in a half circle to the side.
6. Dessert: Assorted Sugared Frozen Grapes. Three types of seedless grapes dipped in cooking Wine and rolled in granulated Sugar. Freezing the grapes results in a creamy texture and enhances their natural sweetness. The lightness of the wine with it’s slight saltiness assists in bringing out the flavor. The sugar coating makes a dish as beautiful as it is delicious while adding another texture to please the judges. Served on top of grape leaves the frozen grapes make a refreshing ending to any meal.
Fukui: Today, Challenger Himura battling overtime not against Iron Chef Kobe, but our own Doctor Hattori. It’s a revenge match for the ages, with the them being grapes. Challenger Himura made six dishes today, while Doc pulled off a set of six.
Tasting:
Fukui: And now, the moment of truth: tasting and judgment. On the panel today are:
Gourmet from Hong Kong Chai Lam Actress Judy Wong Culinary Critic Akiko Kateyama Culinary Critic Asako Kishi
First up, the dishes of Challenger Himura.
Post --------------- We're going to present the dishes the old way- last time it seemed too rushed. Chefs, present each dish one at a time please. --------------- End
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Post by Sanji Himura on Aug 22, 2006 22:44:26 GMT -5
Wow! Whoever said that cooking for 90 mins. was easy should be shot. LOL.
Anyways, my approach for today's overtime theme was to introduce chinese and japanese cooking to the theme much like Michiba-san did with froi gras.
My first dish is a tempura using purple and red grapes. Not wanting to make this a mess by experimenting too much, I've decided to make the tempura batter and the dipping sauce as traditional as I can. Please enjoy.
---post--- I thought that the new way was fine, but the tasters didn't allow the chefs to introduce their dishes, thus made it look rushed. It was fine for time consumption. ---end---
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Post by achen on Aug 23, 2006 3:33:31 GMT -5
Chai Lam: This dish was very creative. The sweetness of the grape is accentuated nicely by the savory preparation. The tempura was surprisingly crisp considering the water content of the main ingredient. Nicely executed.
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Post by missteetheironchef on Aug 23, 2006 10:22:10 GMT -5
Kateyama: Yum. It's very crispy and sweet at once. You really outdone yourself.
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