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Post by Arrianna on Dec 11, 2006 12:01:06 GMT -5
Kazuko Hosoki: I love this. As Kurimoto mentioned the presentation is wonderful. The sauce is rich and has depth to it. It is so nice to see an additional way to serve the noodles as well. I like the contrast of the crisp and soft noodles.
Well done.
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Post by Sanji Himura on Dec 11, 2006 14:13:05 GMT -5
I seriously thought that the color was pretty dull, and the taste is clashing with one another, especially the texture of the noodles with the rest of the dish. Even I could do better, I'd say.
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Post by achen on Dec 11, 2006 18:35:18 GMT -5
Chen: I'm sorry you feel that way Himura-san. The noodles would get soggy if it sits to long, that is why I mixed the sauce in front of the panel. My next dish is: The Chinese Hot 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. Chen: You judges should cook the ingredients slowly and relax. There are many sauces to choose from. When all the ingredients are eaten, please place the noodles into the enriched broth to cook. Eaten this dish like a noodle soup. The sauces can also be added, but my recommendation is to all little of the mild sweet sauce and the spicy sambal flavored sauce. For more heat add some of the Thai Chiles into the broth at the beginning.
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Post by Arrianna on Dec 11, 2006 19:49:56 GMT -5
Kazuko Hosoki: This is wonderful. It's such a lovely tradition, a way for families to dine together and share both a meal and time. Your version is done well. The sauces and ingredients combine to such a nice broth for the noodles at the end.
My only concern is that perhaps the noodles are not the focus of this dish.
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Post by ironchefcanadian on Dec 11, 2006 19:51:30 GMT -5
Kurimoto: "Hmm. This is a difficult one to rate, because it's us as tasters and not the Iron Chef who does the actual cooking."
*adds the green leafy vegetable to the broth for 30 seconds, takes it out and taste*
"I will say that the base broth is definitely a good start for imparting flavour to the base ingredients, enhancing the inherent flavour without being too spicy. I'll be curious to see what the final broth will be like once we're done with the ingredients.
"May I presume that you've made two separate hot pots? One for Kaga-sama, myself and Himurai-san to share, and one for Hosoki-san and Hirano-san? Because one pot for an oblong table such as this would not be practical."
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Post by achen on Dec 11, 2006 20:08:49 GMT -5
Chen: Each judge has their own pot. The noodles become the focus at the end when it is eaten. The previous ingredients are there to amuse the mouth and enrich the broth. This dish will warm a person from their toes to the top of their head. When I was younger, we spent hour enjoying this dish.
*Adds more water to the pots when needed.*
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Post by ironchefcanadian on Dec 11, 2006 21:33:35 GMT -5
Kurimoto: "Somehow, I doubt the producers will allow us to have those hours. The proper way to judge this, then, would have to be by the Iron Chef's selection of ingredients and their arrangement, as well as the use of the base broth."
*dips some meat into the broth for thirty seconds, then dips the meat into the sambal-flavoured sauce and tries it*
"I will say, this is a good combination to work with."
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Post by allezcuisine on Dec 12, 2006 7:29:20 GMT -5
Hirano: I have to agree with Hosoki-san; the noodles are not the star of this dish. I don't like the mixture of sauces, either. I must say though, this presentation is wonderful, Iron Chef.
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Post by mickster on Dec 12, 2006 11:18:08 GMT -5
post... AWESOME! end...
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Post by missteetheironchef on Dec 12, 2006 11:28:01 GMT -5
Post----- You know I'm doomed, right? It's horrible, I'll never know. End Post----
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Post by ironchefcanadian on Dec 12, 2006 11:34:32 GMT -5
---post--- You are *not* doomed. One bad dish can still blow it for achen. ---endpost---
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Post by missteetheironchef on Dec 12, 2006 11:58:35 GMT -5
Post--- You think so? End Post---
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Post by ironchefcanadian on Dec 12, 2006 13:43:30 GMT -5
---post--- Easily. You did your best, right? Then you shouldn't worry. ---endpost---
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Post by missteetheironchef on Dec 12, 2006 15:01:58 GMT -5
Post--- I respect your worthiness. End Post---
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Post by Sanji Himura on Dec 12, 2006 15:44:11 GMT -5
I am not keen of the idea of the taster being their own chef at the table, even though I did beat Kobe-san a few months ago. There is too many varibles to take into consideration, like one taster putting too much soy sauce, while another puts too much Thai Chiles in another. I've seen your work, Chen-san, but this raises the proverbial white flag to me.
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