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Post by Man Alive! on Nov 11, 2006 18:39:23 GMT -5
"Tell me what you eat, and I'll tell you what you are." -Brillat-Savarin
*music plays*
Fukui: "Nearly a decade ago, a man's fantasy became reality in a form never seen before: Kitchen Stadium, a giant cooking arena. The motivation for spending his fortune to create Kitchen Stadium was to encounter new, original cuisines that could be called true, artistic creations."
*cut to Kaga yelling 'Allez Cuisine'*
"To realize his dream, he secretly started choosing the top chefs of various styles of cooking. And he named his chefs the Iron Chefs: The invincible chefs of culinary skills. Iron Chef Japanese is Masaharu Morimoto, Iron Chef French is Hiroyuki Sakai, Iron Chef Chinese is Chen Kenichi, and Iron Chef Italian is Masahiko Kobe.
Kitchen Stadium is the arena where Iron Chefs await the challenges from master chefs from around the world. Both the Iron Chef and challenger have one hour to tackle the theme ingredient of the day. Using all their senses, skill, and creativity, they are to prepare artistic dishes never tasted before. Every battle, reputations are on the line in Kitchen Stadium, where master chefs pit their artistic creations against each other. What inspiration does today's challenger bring? And how will the Iron Chef fight back? The heat will be on!"
Kaga: If memory serves me right, the second Iron Chef Japanese in my Kitchen Stadium was Komei Nakamura. Head chef of the famous Nadaman restaurant in the New Otani Hotel of Tokyo, Nakamura was a mighty force in Kitchen Stadium. He retired in 1998, after pledging to leave Kitchen Stadium because of his defeat at the hands of none other than Toshiro Kandagawa.
Nakamura: The mounting pressure to create new dishes in Kitchen Stadium was becoming too much for me. I had a family to think about, and my loss to Kandagawa-san was the last straw.
Kaga: But, despite his retirement from the hallowed halls of the Gourmet Academy, Nakamura-san has been drawn back to Kitchen Stadium, in what he believes will be his “final battle.”
Nakamura: It was always my dream to test myself against Iron Chef Chen. I’ve always looked up to Chen-san and his father Chen Kenmin, and have secretly wanted to challenge him ever since my first battle in Kitchen Stadium. Now, even though I’ve retired, I want to come back one more time to challenge Chen Kenichi to battle.
Kaga: Ah, Nakamura-san wants to once again do battle in Kitchen Stadium! Fine by me. This will prove to be an interesting battle indeed. So now, Honorary Iron Chef Nakamura! Fight once more in my Kitchen Stadium, and test yourself against the Iron Chef of your choosing- Iron Chef Chinese, Chen Kenichi!
Nakamura: I can’t say whether I’ll win or lose, but I’ll do my best, I assure you!
*Kaga steps into Kitchen Stadium. The camera pans around a large column, showing Kaga stepping up to center stage. The Chairman looks around at the many features and ingredients in Kitchen Stadium, and his eyes land on a yellow bell pepper in front of him. He picks it up, and takes a bite. Suddenly, a large smile spreads across his face, as the camera pulls back, revealing the once-empty Kitchen Stadium now full of Gourmet Academy chefs. Flames burst onto the screen, and in both Japanese and English characters appears the words: Iron Chef. The camera pans once more around Kitchen Stadium, and the day’s events are now ready to begin*
*Kaga steps into Kitchen Stadium*
Kaga: In 1998, the second Iron Chef Japanese, Komei Nakamura, resigned from Kitchen Stadium. Today he will return to do battle with one of his former allies in order to test himself against the most experienced Iron Chef. So now, let’s bring him on! Head chef of Nadaman and Honorary Iron Chef… Komei Nakamura!
*The curtains swing back and Komei Nakamura, in full Iron Chef garb, steps confidently into Kitchen Stadium. He makes his way to Chairman Kaga, and bows*
Kaga: *bows* Nice to see you again. Tell me, why do want to test yourself against Iron Chef Chen so badly?
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Post by missteetheironchef on Nov 13, 2006 13:25:13 GMT -5
Nakamura: Because of my awful defeat from Kandagawa, I've learned a greater lesson than anything. So I had to come and show the world what I'm about as far as my cooking.
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Post by Man Alive! on Nov 13, 2006 16:37:07 GMT -5
Kaga: I see. Allow me then to call upon the pride of Gourmet Academy, the elite culinary army to which you used to belong. I summon the Iron Chefs!
*The Iron Chefs ascend into Kitchen Stadium*
Fukui: Now ascending into Kitchen Stadium, your Iron Chefs! Iron Chef Chinese is Chen Kenichi, Iron Chef French is Hiroyuki Sakai, and Iron Chef Japanese is Masaharu Morimoto. Here they stand, the invincible men of culinary skill!
Kaga: I think I already know who you will choose, but as you know, it's a tradition here. Tell me... who will it be?!
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Post by missteetheironchef on Nov 13, 2006 17:46:46 GMT -5
Post---- Please don't make me say it! LOL End Post----
Nakamura (with vigor): Chen-San Please!
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Post by Man Alive! on Nov 13, 2006 18:22:37 GMT -5
Fukui: Big surprise! He's gunning for Iron Chef Chinese Chen Kenichi. The longest serving Iron Chef, Chen is the son of the God of Szechuan cooking, Chen Kenmin. Known for his hot and spicy flavors, how will Chen deal with the pressure of fighting his former ally? Kaga: It is not often that two Iron Chefs will challenge each other in Kitchen Stadium. Honorary Iron Chef Nakamura and current Iron Chef Chen-san both know just how important each battle is. Sometimes, high-pressures battles can put an Iron Chef on the spot, and their true colors come out. Of course, today's theme ingredient oddly fits this concept. "Colors coming out." Indeed, these words have never been more true than when applied to today's ingredient, for it is clear in color. How the chefs use this attribute to their advantage may determine the winner of today's match. We unveil the ingredient! *Rising up on a podium before Chairman Kaga is the secret ingredient* Kaga: Cellophane Noodles! CELLOPHANE NOODLE BATTLE: Iron Chef Chen Kenichi versus Honorary Iron Chef Komei NakamuraFukui: Honorary Iron Chef Komei Nakamura is back, and he's taking on Iron Chef Chinese Chen Kenichi. Once former allies, these men are fighting each other for a win today in Kitchen Stadium. The theme is ready and the battle is set, so let's get it on! Kaga: Allez cuisine! *The Gong of Fate sounds, the battle begins* Fukui: Doc, this has got to be one of the strangest ingredients I have ever seen. Clear noodles? Please tell me these aren't really made out of cellophane!
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Post by missteetheironchef on Nov 13, 2006 18:34:17 GMT -5
Post---- Tell me those noddles aren't made with cellophane! Please tell me! End Post-----
(Nakamura runs to the podium with a hesitant look on his face picking out "cellophane" noddles. Hoping to make at least 5 dishes out of those noddles.)
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Post by Sanji Himura on Nov 13, 2006 19:30:26 GMT -5
----post--- I can assure you that they are not Cellophane, and that they are really called that. "Doc" can fill you in.
One more thing: Shouldn't the noodle rule be applied since the noodles is the theme? ---end---
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Post by achen on Nov 13, 2006 19:56:15 GMT -5
---Post--- I think that the picture is of mung bean thread.. AKA. Pun See. I'm assuming that both are there. ---End Post---
*Chen runs to get wide cellophane noodles, mung bean thread noodles and Vietnamese rice cellophane noodles*
Chen: I need some Chinese ham, ground pork and a lot of ground chicken. I also need dried shrimp (the size of krill).
*Putting some broth into the wok and adding the pork and some chicken (the meat was mixed with egg white, salt and white pepper. Putting the wok to the side to cook to make a version of ding tan.*
Chen: (Assistant 1) Chop up some garlic, ginger and scallion. (Assistant 2) Prepare a custard base and add some of the boiled noodles to it; make sure the custard base is thicker.
*Chops the dried shrimp very finely. Add this to some heated oil in the wok. Next some of the chopped up aromatics and ground chicken is added that is marinaded with salt, white pepper, soy sauce and cooking wine.*
*Some hot bean paste, dark soy, sugar and hoisin sauce is added with chicken broth to make a spicy sauce. This sauce is transferred to a smaller cooking pot to continue cooking.*
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Post by ironchefcanadian on Nov 13, 2006 20:49:44 GMT -5
-----post----- Sanji -- what is the noodle rule? -----endpost-----
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Post by Man Alive! on Nov 13, 2006 21:57:42 GMT -5
----post--- I can assure you that they are not Cellophane, and that they are really called that. "Doc" can fill you in. One more thing: Shouldn't the noodle rule be applied since the noodles is the theme? ---end--- Post ---------------- My, you're observant. I was going to get to that in a few minutes. Fukui was going to mention it after Doc explained the noodles. Still, very good, Sanji. For those that don't know what it is, the noodle rule will be explained shortly. ----------------- End
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Post by Arrianna on Nov 13, 2006 22:25:13 GMT -5
Doc Hattori: *laughs* No they are not made from cellophane. Cellophane noodles are made from mung bean starch and are also known as bean thread noodles or glass noodles. I would imagine they are called glass noodles as much for their clear appearance as their brittleness when uncooked. They break extremely easily and have to be soaked in hot water for about 3 minutes before cooking either in a stir fry or soup. They can also be deep fried. When deep fried they puff up and make a really nice crisp base for sauces or stir fries or can be crumbled and served in salads. Cellophane noodles have little actual flavor of their own but soak up the flavors of whatever they are cooked with and are mostly used for their texture which is rather slippery when cooked.
Now I also believe there is a selection of harusame noodles. A Japanese round or flat noodle made from potato, sweet potato, rice, or mung bean starch and found in various widths. Like the Chinese mung bean noodle it is also known as cellophane noodles and the two can be substituted for each other. We seem to have the medium version here today which is most commonly deep fried, used in soups and salads, or as a bed for fish or meat to be served on. It is similar to the flat rice noodle used in the “sizzling” Chinese meat dishes and is likewise often simmered in a sauce to infuse it with flavor.
Post------------------------ Edited to bring in line with the harusame variety of flat noodle. Endpost-------------------
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Post by Man Alive! on Nov 13, 2006 23:01:12 GMT -5
Doc Hattori: *laughs* No they are not made from cellophane. Cellophane noodles are made from mung bean starch and are also known as bean thread noodles or glass noodles. I would imagine they are called glass noodles as much for their clear appearance as their brittleness when uncooked. They break extremely easily and have to be soaked in hot water for about 3 minutes before cooking either in a stir fry or soup. They can also be deep fried. When deep fried they puff up and make a really nice crisp base for sauces or stir fries or can be crumbled and served in salads. Cellophane noodles have little actual flavor of their own but soak up the flavors of whatever they are cooked with and are mostly used for their texture which is rather slippery when cooked. Now I also believe there is a small selection of Rice Stick Noodles. A flat rice flour noodle found in widths classified as thin, medium and wide. We seem to have the medium version here today which is most commonly used, again, in stir-fries, soups, and salads as well as a bed for fish or meat to be served on. It is the noodle used in the “sizzling” Chinese meat dishes. Post------------------------ Unless you don't want the other two noodles in which case just delete that part. Endpost------------------- Fukui: That is one of the strangest things I've ever seen, Doc. I'm going to be looking forward to the tasters' reactions to this one! Now it's time to introduce today's guests. With us for the Cellophane Noodle Battle are former Lower House member Shinichiro Kurimoto and Rosanjin scholar Masaaki Hirano. Welcome you two. Also, present in the Royal Box today are food critics Sanji Himura and Kosoko Hosoki. We'll have Ohta get to you two in a moment. Since this is a noodle battle, special rules are being implemented for today's match. Because noodles have to be served warm, the challenger will cook straight through all sixty minutes of the battle and begin dish presentation to the judges. However, the Iron Chef will have to cook for 45 minutes, then stop to allow the challenger to finish his dishes and present them to the judges, and then resume the last fifteen minutes of battle. Doc, we've seen this rule put into place before, and I have to ask- does it affect either chef in a negative way? Post ----------------- The rice are out, but everything else stays. Good luck chefs, and thanks to ICC for picking the ingredient after winning the opportunity to do so in the third site contest! ----------------- End
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Post by achen on Nov 13, 2006 23:35:32 GMT -5
-----Post------- Good for a Chinese chef either way. The rice version is better for soup noodles while the mung bean kind is more limited. -----End Post-----
Chen: (Assistant 2) Make sure the noodles are cooked in sugar syrup and cooled. Also get a secret ingredient ready. I'm making a special imperial jade dessert.
*Slicing some part frozen pork paper thin. Also cutting some vegetables (bamboo shoots, shitake mushroom, Jielan (Chinese broccoli) and napa cabbage) and shrimp. *
Chen: In honour of my friend Nakamura, I'm going to make hot pot or known in Japan as Shabu-Shabu. Since this is a nice cold winter, I'm sure the guests will appreciate the warmth this will provide. These noodles will be cooked by each person on the tasting panel to prevent it from over cooking (only for this dish).
*Tasting the cooling noodles in sugar syrup. Adds some plum wine and red candied ginger syrup to the mixture.*
*Juliane some roast pork, a handful of some baby shrimp and beats some eggs.*
Chen: Whew. I better slow down. This battle has just begun. How much time? At this rate I'll have too many dishes.
*Laughs and takes a long gulp of ice water*
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Post by Arrianna on Nov 14, 2006 0:26:05 GMT -5
Doc, we've seen this rule put into place before, and I have to ask- does it affect either chef in a negative way? Well it can and it can't. These are noodles that are actually best prepared with a quick soak and then simmered just for a few minutes. Even when they are simmered in a sauce it rarely takes more then 10 minutes. It may cut out a few dishes for the Iron chef since they should not be left to sit in a broth but as noodles go this is actually the perfect noodle for this rule. Post----------------------------------------- I edited the description above to fit harusame flat noodles. Endpost-------------------------------------
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Post by achen on Nov 14, 2006 0:52:30 GMT -5
Chen: Doc that is true, but the hot pot noodles will be cooked by the panel on top of charcoal. The dessert will not sitting in syrup much longer and the other dishes will be cooked in the last fifteen minutes of the battle. That will be the trick. The dessert will be soft like well cooked shark fin and not clumped. I'm also planning to make a special soup that uses the noodles extreme soft texture when cooked a while but not as long as making it into a paste. You will see a frantic pace at the end of this battle. Most of the dishes will be cooked then. Maybe a juggle of three woks at once. We'll see...
*Throwing a smile at the guest panel.*
Chen: (Assistant 2) Drain the syrup away and reserve some. Refrigerate those noodles for later. Drain the rest of the noodles I soaked before and keep a damp towel on top to keep them moist.
*Cooking the eggs into a thin omelet. Then shreds the egg into fine strands. Cleans some mung bean sprouts. Arranging the omelet, roast pork, mung bean sprouts, spiced pickle mustard green on a plate for cooking later.*
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