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Post by Arrianna on Nov 30, 2006 16:10:28 GMT -5
Kazuko Hosoki: Once again I have to disagree with Kurimoto-san, I don't like this at all. The broth is insiped and the noodles do absolutely nothing for the dish.
Perhaps if it had been served with the previous dish as Hirano-san suggests then it could have provided a contrast with the duck confeit and had some interest, but on it's own it does absolutely nothing for me.
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Post by missteetheironchef on Nov 30, 2006 16:47:42 GMT -5
Post---- See that's why I don't want to play the Iron Chef. I can't handle bad judgement. Cellophane Noodle Tangy Orange Pork in Pork Broth. This original recipe calls for soba or udon, but this noodle is fused with a juice of blood orange, mirin juice with a hint of a combination of sesame and mint oils and it has chunks of pork and bean sprouts for a satisfying taste.
End Post----
Nakamura: I'm glad I'm retired! How about this dish: This was in my friend's menu all the time. I love the control the citrus with seasame and mint oils. It has chunks of pork and bean sprouts.
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Post by ironchefcanadian on Nov 30, 2006 17:40:59 GMT -5
Kurimoto: "I'm afraid the overall structure is, again, the same as the previous two dishes. The use of bean sprouts at the same time as the noodles -- the texture seems a bit too similar. I'm also finding that the blood orange flavor is overpowering the meat a bit. However, the sesame and mint actually work together, which I find surprising."
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Post by Arrianna on Nov 30, 2006 17:56:15 GMT -5
Kazuko Hosoki: My esteamed collegue must be having a poor day today because this is splendid. Your best dish yet.
The flavoring of the noodles works perfectly with the texture. The broth is very satisfying with the mint and tangy citrus playing against the pork and sesame. The pork and bean sprouts just finish it off to perfection with the crunch of the bean sprouts providing the perfect contrast to the noodles.
Absolutely perfect.
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Post by Sanji Himura on Dec 1, 2006 11:03:17 GMT -5
Well, playing politics here, I must say that this dish is one of the best that I've had all day. Everything works in perfect harmony, and while the bean spouts provide a nice contrast with the noodles, I feel that the bean spouts have no place in this dish because the noodles have become lost here.
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Post by missteetheironchef on Dec 1, 2006 11:19:22 GMT -5
Post-----
Cellophane Noodle Hot Chicken Stew. Boneless chicken breast braised with wasabi paste, chili peppers, sesame oil and rice wine vinegar into hot chicken broth along with the noodles. Once again the fresh vegetables (including celery, cherry tomatoes, carrots, peas, onions and garlic) are in play in to stew.
End Post----
Nakamura: They're different sorts of spicy hot chicken out there you would need some liquids to wash it down. This is better. I marinate the chicken with wasabi paste, chili peppers and sesame oil and rice wine vinegar to cool the spiciness down. The veggies come into play e.g. celery, cherry tomatoes, peas, carrots, pearl onions and a bit of garlic too.
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Post by mickster on Dec 1, 2006 11:45:05 GMT -5
Ohta - IC Chen, how are you coming along with cooking your noodles? How many dishes have you got plated? I've been listening to the judges comments, seems they are really enjoying the food Chef Nakamura has prepared but apparently they are as much confussed with the cellephane noodles as the rest of us. I can't wait for them to try yours.
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Post by Arrianna on Dec 1, 2006 11:56:52 GMT -5
Kazuko Hosoki: This is unique. I really like the flavor you have infused into the chicken. The broth is light and doesn't over power any of the ingredients. The contrast between the noodles and vegetables is nice as well.
This is a very elegant chicken noodle soup. With these spices it would be very good for colds as well.
Post------------------------- Don't take any of it personally Misstee. It's a difficult ingredient. EndPost--------------------
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Post by Sanji Himura on Dec 1, 2006 12:30:29 GMT -5
It seems that the noodles have taken a back seat in this dish. The chicken is nice, and the heat is done well, but it appears to me that the noodles are there just because they have to. Any other noodle, heck even pasta, would have done even better in this dish.
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Post by missteetheironchef on Dec 1, 2006 14:09:39 GMT -5
Post ------------ Good point, Arrianna! It's alright Mickster- we can just move even faster! ------------ End Fukui: Honorary Iron Chef Nakamura made six dishes today. 1. Cellophane Noodle Shrimp & Mushroom with Duck Broth. The cellophane is boiled in duck confit broth first along with fresh shallots and scrambled eggs. 2. Cellophane Noodle Bell Pepper with Ginger and Garlic Broth. The broth is made out of garlic and ginger and fresh scallions and a hint of soy sauce are in play for suitable taste. 3. Cellophane Noodle Tangy Orange Pork in Pork Broth. This original recipe calls for soba or udon, but this noodle is fused with a juice of blood orange, mirin juice with a hint of a combination of sesame and mint oils and it has chunks of pork and bean sprouts for a satisfying taste. 4. Cellophane Noodle Crab Delight. A fun noodle salad with chunks of real crab meat and vegetables including peas, jicama, carrots, bamboo shoots, scallions, fresh cilantro, cucumbers and mild jalapeno peppers. The dressing consists of sesame oil, sweet mirin, miso with the tanginess in lemon juice and honey for balance with crushed peanuts sesame seeds on the side. 5. Cellophane Noodle Hot Chicken Stew. Boneless chicken breast braised with wasabi paste, chili peppers, sesame oil and rice wine vinegar into hot chicken broth. Once again the fresh vegetables (including celery, cherry tomatoes, carrots, peas, onions and garlic) are in play in to stew. 6. “Sweet but Savory” Cellophane. To kick out the course with some sweet citrus(lemon, lime, yuzu orange and grapefruit) fresh mint and cilantro and juicy bits of pomegranates. Dressing? Yes! With more mint and cilantro with a juice of lemon and lime accentuating with a grape seed oil. A dollop of fresh whipped cream will do the noodle a good trick. And now for the moment of truth, tasting and judgment. On the panel today are: Former Lower House member Shinichiro Kurimoto Culinary author and food critic Sanji Himura Rosanjin scholar Masaaki Hirano And culinary critic Kazuko Hosoki Do you mean fortune teller Hosoki, MA?
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Post by ironchefcanadian on Dec 1, 2006 14:36:01 GMT -5
Kurimoto: "I like the way you've handled the vegetables here, and the spiciness of the chicken accentuates the natural chicken flavor without being too overpowering. But I must agree with Himura-san that the cellophane noodles are not really being highlighted here."
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Post by Arrianna on Dec 1, 2006 15:06:38 GMT -5
Post----------------------------- Former Lower House member Shinichiro Kurimoto Culinary author and food critic Sanji Himura Rosanjin scholar Masaaki Hirano And culinary critic Kazuko Hosoki Do you mean fortune teller Hosoki, MA? Yes, he does. lol I just didn't bother correcting him. EndPost---------------------------- Kazuko Hosoki: With these noodles their impact is in their texture so I must dissagree. Their texture is essential to the balance of this dish for me. I must especially dissagree with Mr. Himura. Any other noodle and it would have been a completely different dish.
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Post by Sanji Himura on Dec 1, 2006 16:55:46 GMT -5
That's true, but the noodles themselves is not the focal point of the dish, the chicken is. What I'm saying is that use of other noodles could have stood out better with the chicken, seeing as Celephane noodles is the theme.
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Post by Man Alive! on Dec 1, 2006 17:16:34 GMT -5
Post ------------ Good point, Arrianna! It's alright Mickster- we can just move even faster! ------------ End Fukui: Honorary Iron Chef Nakamura made six dishes today. 1. Cellophane Noodle Shrimp & Mushroom with Duck Broth. The cellophane is boiled in duck confit broth first along with fresh shallots and scrambled eggs. 2. Cellophane Noodle Bell Pepper with Ginger and Garlic Broth. The broth is made out of garlic and ginger and fresh scallions and a hint of soy sauce are in play for suitable taste. 3. Cellophane Noodle Tangy Orange Pork in Pork Broth. This original recipe calls for soba or udon, but this noodle is fused with a juice of blood orange, mirin juice with a hint of a combination of sesame and mint oils and it has chunks of pork and bean sprouts for a satisfying taste. 4. Cellophane Noodle Crab Delight. A fun noodle salad with chunks of real crab meat and vegetables including peas, jicama, carrots, bamboo shoots, scallions, fresh cilantro, cucumbers and mild jalapeno peppers. The dressing consists of sesame oil, sweet mirin, miso with the tanginess in lemon juice and honey for balance with crushed peanuts sesame seeds on the side. 5. Cellophane Noodle Hot Chicken Stew. Boneless chicken breast braised with wasabi paste, chili peppers, sesame oil and rice wine vinegar into hot chicken broth. Once again the fresh vegetables (including celery, cherry tomatoes, carrots, peas, onions and garlic) are in play in to stew. 6. “Sweet but Savory” Cellophane. To kick out the course with some sweet citrus(lemon, lime, yuzu orange and grapefruit) fresh mint and cilantro and juicy bits of pomegranates. Dressing? Yes! With more mint and cilantro with a juice of lemon and lime accentuating with a grape seed oil. A dollop of fresh whipped cream will do the noodle a good trick. And now for the moment of truth, tasting and judgment. On the panel today are: Former Lower House member Shinichiro Kurimoto Culinary author and food critic Sanji Himura Rosanjin scholar Masaaki Hirano And culinary critic Kazuko Hosoki Do you mean fortune teller Hosoki, MA? Post ---------------- Heh heh... yeah. Fixing now. And Arrianna, never hesitate to correct me. ----------------- End
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Post by achen on Dec 1, 2006 19:37:24 GMT -5
----Post---- I'm not cooking yet. Just waiting to be allowed back into the kitchen. ----End Post----
Chen: Well the flavors should be good and strong. It will cover up some of the mung bean flavor of the noodles. I'm not to worried about the flavor, but just about the texture. The noodles will absorb the flavor of the sauces, but overcooking them could be a problem. I'm hoping that the texture differences will occur due to the other ingredients.
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