|
Post by achen on Dec 5, 2006 18:32:47 GMT -5
Chen: Hey. I think I will finish. Just some plating and tweaking will be needed. Some of these dishes are like the one from my youth. No much hot bean paste today but it will be just as hot or hotter!
*Pours the signature pan fried noodle sauce into a big white bowl. Steam rising into the air releasing the pleasant aroma of the oyster flavored sauce. Tests the chawan-mushi.*
Chen: The chawan-mushi is done. Bring it here so I can put the truffle on top.
*Sprinkles the chopped truffle on top. Then gently pours the sharks fin soup on top of truffle. Some of the finely chopped scallion and Chinese ham is placed on top. A small saucer of Chinese red vinegar is placed next to the bowl. Takes a pair of chopsticks and tastes the Pad Thai and tastes a small amount of the spicy meat sauce noodles (a small bowl prepared for this tasting.)*
Chen: Good! I hope the tasters are ready for some heat! Ohta come try some of these meat sauce noodles.
*Prepares a bowl for Ohta.*
Chen: To celebrate the cold night, the tasters will drink the hot Ti Kuan Yin Tea with some red ginger syrup added for sweetness. This tea is very powerful and will help aid in digestion of all this spicy food.
|
|
|
Post by mickster on Dec 6, 2006 11:28:31 GMT -5
Ohta - Thanks Chen-san. (tasting meat sauce noodles), [glow=red,2,300]wow, this is so good. [/glow] the aroma fills my nostrils and the strong flavor fills my mouth. I love this dish ( :-Xopps, hope no one thinks I'm bias and leaning toward either chef )
|
|
|
Post by ironchefcanadian on Dec 6, 2006 13:47:18 GMT -5
Kurimoto: "Don't worry Ohta-san. The only one upset here is Fukui-san because he hasn't had a chance to try today's cooking yet!"
|
|
|
Post by Man Alive! on Dec 6, 2006 17:15:07 GMT -5
Fukui: Tell me about it!
5 MINUTES TO GO!
Fukui: Say Kurimoto-san, did Honorary Iron Chef Nakamura have any left-overs?
|
|
|
Post by ironchefcanadian on Dec 6, 2006 17:47:21 GMT -5
Kurimoto: "I think he did, but Hattori-sensei and the other Iron Chefs who were watching his battle were checking them out at the display table earlier, so I'm not sure how much is left."
|
|
|
Post by Man Alive! on Dec 6, 2006 18:20:23 GMT -5
*turns to Hattori*
Fukui: Doc, is that true? And you didn't save any for me?
|
|
|
Post by Arrianna on Dec 6, 2006 18:29:30 GMT -5
Hattori: I don't believe I'm allowed to comment on the taste of the food Fukuisan. It might influence the judges.
|
|
|
Post by achen on Dec 6, 2006 18:31:20 GMT -5
Chen: Lets start wrapping things up here.
*Takes the fried noodles from the oven and puts them into a large white and blue platter. The Pad Thai is put into square bowls and wedges of lime and slivered scallions are placed next to the dish for garnish. A small bowl for some chili oil is placed next to this dish.*
Chen: Fukui-san don't fret. I have some of the special dessert I'm sending up to both you and Doc. I know you like sweets so that is why I didn't send any of the noodles up there. Ohta-san please come here to bring some up to Fukui-san thank you.
*Send two portions up. Looking to make sure all dishes are done to specification.*
Chen: I think I'm done.
*Takes two huge gulps of ice water and wipes the forehead.*
|
|
|
Post by mickster on Dec 6, 2006 19:14:59 GMT -5
Ohta - (takes the long way to commentators' table), I took a little taste Kuie-san. By the way, there is nothing left from Honorable IC Nakamura's dishes. The crew ate it all.
|
|
|
Post by Man Alive! on Dec 7, 2006 17:37:29 GMT -5
Fukui: I don't even know why I bother.
1 MINUTE TO GO!
Fukui: And this is it, the final sixty seconds of cooking for Iron Chef Chen! It seems he's finished all his dishes, and finished plating as well!
30 SECONDS TO GO!
Fukui: Not much action here in Kitchen Stadium. The battle is finished, and now's it's time for Iron Chef Chen's dishes to be scored by the judges.
10 SECONDS TO GO!
Fukui: And this is it, after a split at the 45 minute mark...
5 SECONDS!
Fukui: Battle Cellophane Noode is....
3! 2! 1!
Fukui: OVA!
*The Gong of Fate sounds*
Fukui: Take it away, Ohta!
|
|
|
Post by mickster on Dec 7, 2006 23:17:17 GMT -5
Ohta - OK Kuie-san. I'm here with the Iron Chef. He has a big smile on his face. Chen-san, it looks like you enjoyed this battle. You seemed very focused but still had fun, right? How do you think your dishes turned out? Do you think you'll win the battle today?
|
|
|
Post by achen on Dec 8, 2006 1:47:20 GMT -5
Chen: Fun? It was a challenge. I felt like the challenger today. Nakamura-san was creative today, and I had to pull out some spice. Some of these dishes, were from my childhood and others were from my travels through Asia. They turned out like I expected but only the judges know who will win. A win would be nice. Oh.....
|
|
|
Post by Man Alive! on Dec 8, 2006 14:53:41 GMT -5
Fukui: Iron Chef Chen prepared six dishes today.
Spicy Szechuan noodles: As a Szechuan classic dish, this hot and spicy noodle is not for the faint of heart. The spiciness of the sauce with ground pork and tofu is offset by the cold noodles. The tasters will feel the heat but the noodles will tame it with the help of the cooling vegetables.
Sharks fin Chawan-mushi: An ode to the Japanese iron chefs of the past. The egg custard with the soft noodles is packaged nicely with the help of the sharks fin soup. The texture of the sharks fin is similar to that of the noodle. This dish is the ultimate luxury dish with pairing of an inexpensive ingredient with one of the most expensive ones. The small saucer of red vinegar is there for the tasters to add to their own taste to round out this dish.
Pad Thai: This Southeast Asian dish is reformed by the iron chef into a dish that comes from two countries. The noodle is cooked with a Thai style, but with influences from Singapore. The vegetables and lime adds a cooling freshness to this dish with a bit of crunch. The spicy saltiness comes from the fish sauce and Thai peppers. The tasters can add more heat with the sambal on the side.
Chen’s Signature Pan Fried Noodle: This simple dish shows how the iron chef can replace the common noodle with the cellophane noodle to produce a wonderful dish. The tasters are entertained with the smell and the noise of the popping noodles. The puffiness of the noodle is controlled by the sauce. The rich breeze of the seafood and meat sauce bundle the noodle into a soft heaven.
The Szechuan Fire Pot: This main dish allows the taster to be the chef. This dish allows the tasters to interact with each other and the food. The dish is a common dish eaten in China on cold winter nights. The different sauces allow the tasters to adjust the spiciness of their food while cooking the noodles to perfection after enjoying the other ingredients. This soup like dish fortifies the body for the coldness of the winter. There are five sauces: mild sweet sauce, spicy sambal flavored sauce, Japanese pepper flavored sauce, Sichuan peppercorn flavored sauce and last an XO mixed sauce.
The Jade Dragon and Phoenix: The red noodles with plum wine mix with the green tea noodles to provide the dragon and phoenix, The look reminds one of the tai-chi symbol like the balance the jade dragon and the phoenix. This last dish cools the tasters’ palate from all the heat of the previous dishes. The bitterness of the green tea is offset by the sweet red ginger-plum wine.
Once again, it's time for the moment of truth- tasting and judgment.
Post ----------- Take it away, achen! ----------- End
|
|
|
Post by achen on Dec 8, 2006 19:06:14 GMT -5
*Bows to the chairman and the judges* Chen: Today I would like to take you on a journey with some dishes from my childhood and some from my travels through Asia. The first dish is: Spicy Szechuan noodles: As a Szechuan classic dish, this hot and spicy noodle is not for the faint of heart. The spiciness of the sauce with ground pork and tofu is offset by the cold noodles. The tasters will feel the heat but the noodles will tame it with the help of the cooling vegetables. I had this dish when I was young. This dish we use to eat in the summer. The spiciness helped the heat to be better and the cooling cucumber and mung bean sprouts made the warm breeze feel cool like a nice ocean breeze. Please enjoy this dish.
|
|
|
Post by Sanji Himura on Dec 8, 2006 19:19:07 GMT -5
*coughs* Your right. I just can't get past the spicyness of the dish to actually digest the flavors, but the noodles are very well done though.
|
|