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Post by allezcuisine on Aug 23, 2006 10:26:43 GMT -5
Kishi: The flavor of the grape is very simple, and easily overpowered, but you showed us that in this dish it is neither. This is a wonderful way to start the meal. Very good.
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Post by mickster on Aug 23, 2006 11:02:21 GMT -5
Wong-san -Yes, this is a pleasant dish, crispy, light and the grapes are obviously the start of this dish but the tempura makes them the superstar. I like this, very much, and the display is nice.
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Post by Sanji Himura on Aug 23, 2006 11:23:41 GMT -5
Thank you.
My next dish is a rainbow trout sushi with grapes prepared californian style. I put the whole thing under the broiler to add color, and flavor. I prepared a grape syrup sauce that might become sticky by now. Please enjoy.
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Post by allezcuisine on Aug 23, 2006 13:23:59 GMT -5
Kishi: Oh my! This is excellent! I've never had anything like this. The syrup is outstanding and goes wonderful with the sushi. Just wonderful. The presentation is beautiful as well.
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Post by mickster on Aug 23, 2006 13:59:09 GMT -5
Wong-san - OHMYGOODNESS! This is very, very good. Who thought trout and grapes could taste so good together. The sauce is nice and thick, and the way it seeps into the crispyness of the dish from it being broiled, well, it's just perfect.
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Post by missteetheironchef on Aug 23, 2006 14:46:22 GMT -5
Kateyama: MMM. I would like to have this recipe this is creatively good.
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Post by achen on Aug 23, 2006 17:23:54 GMT -5
Chai Lam: The sushi is well made but the sweetness of the grapes and the raw fish bothers me. I think it would have been a better dish if the trout was left out. The savory rice goes well with the grape though.
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Post by Sanji Himura on Aug 23, 2006 17:55:04 GMT -5
I'm sorry to hear that *bows*
*serves the shark fin soup to the panel*
My last dish for the night is a traditional shark fin soup using grape juice as the soup's base. Like the tempura, I didn't want to pull any fancy tricks and make a mess, so I went as traditional as I could. Please enjoy.
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Post by achen on Aug 23, 2006 18:08:10 GMT -5
Chai Lam: Excellent dish. The shark fins are tender and the sweetness of the grape juice balances the vinegar nicely. I have had many shark fin soups in my life but they have never been so tender. The savory chinese ham also helps showcase the wonderful flavor of the grapes. Himurasan's dishes were good but not as strong as the last battle. I guess my expectations were set extremely high after the first battle. Not that I am disappointed but just not as powerful as in the previous battle. This could be due to battling back to back. So good job chef.
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Post by mickster on Aug 23, 2006 19:08:13 GMT -5
Wong-san - This shark fin soup is very unique. Although shark is not my favorite fish, this does seem to go well with all the flavors, and of course the grapes. I like it. Chef Sanji-san, it was just a pleasure to be a guest panelist on the show today with you as the challenging chef. I have your book(s) and, at the risk of being considered a groupie, I hope you will give me your autograph, please, (bows). [glow=red,2,300]p.s. I enjoyed your singing as well (giggles).[/glow]
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Post by allezcuisine on Aug 24, 2006 8:50:21 GMT -5
Kishi: Such an elegant dish. Just wonderful. But, I do think the grape juice overpowers the shark fin. Thank you, Sanji-san. *bows*
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Post by mickster on Aug 24, 2006 10:34:35 GMT -5
wong-san - I think the grape juice is supposed to do that, Kishi-san, tee hee.
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Post by allezcuisine on Aug 24, 2006 15:22:14 GMT -5
Kishi: Well, yes, but the flavor of the sharks fin should still be there.
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Post by Arrianna on Aug 24, 2006 16:54:45 GMT -5
Post----------------------------- Ummm... is it my turn yet? Endpost------------------------
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Post by missteetheironchef on Aug 24, 2006 17:13:44 GMT -5
Kateyama: Soup is very exquisite. But I'm not sure about the grape juice accentuating this kind.
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