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Post by mickster on Nov 16, 2006 10:47:53 GMT -5
Ohta - Thanks, Chen-san. This jerky is great. I can see the Royal Box guests are enjoying it, also. And who doesn't like the strong, spicy flavors IC Chen has inherited from his father. Yay for spicy food!!!
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Post by ironchefcanadian on Nov 16, 2006 11:26:33 GMT -5
Kurimoto: "I think the judges had better stock up on cold water at their tables, Fukui-san. If Ohta-san's correct, we're going to need it."
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Post by missteetheironchef on Nov 16, 2006 11:38:24 GMT -5
10 MINUTES HAVE ELAPSED! Fukui: Whoa! Ten minutes are gone already? This battle is going fast! Doc, with ten minutes already gone, can you make out any dishes that you'll expect at tasting? Well, with this ingredient we're likely to see alot of prep work in the first half to 2/3rdsand then a sprint at the finish. Alot of dishes will require similar prep so even though the chefs have told us already what many of their dishes will be it will be hard to see what the final result will be ahead of time. That said it looks like Nakamura tells us he's making a broth from duck confit and chicken, a pork noodle soup, a salad with crab, peas, and carrots. He also just made a sauce with cucumbers and jalapeno's. That has me curious. Everything else he has made could fit into traditional cuisine but that is a combination I haven't seen before in Japanese cuisine. Chen on the other hand has been creative from the get go. It actually worries me a little. He may be getting a little too creative for the judging panel between his sugared noodles with plum wine and sugared ginger and the foie gras turine. It will be interesting to see what the applications do to the texture of the noodles. On the other hand we know he is making a ding tan (though I would like to know what that is), a hot and spicy stir fry of some kind, jerky it looks like, a hot pot, he has already made an omlet but I'm going to guess that it is a garnish intended to go with another dish, not to mention the shark fin soup. He says he's making 4 dishes but I'm not sure what exactly those 4 dishes are. Nakamura: Correction, dressing is going to be made with sweet mirin, honey, lime and lemons and a hint of soy and miso sauce. Speaking of the confit, assistants, grab another of those noodles, and place in the duck confit broth. Cooked Ground pork in the pork broth. Dried shiitake chopped in the food processor along with scallions, chili peppers and ginger. All in the pork broth with a pinch of cornstarch, miso sauce, sesame oil, some sugar. I'm putting the dried noodles in the pork broth as well. This should be great.
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Post by Arrianna on Nov 16, 2006 16:37:37 GMT -5
Hattori: So the salad will have a mirin, honey, and citris, miso sauce. That should go very nicely with the crab and the noodles should take it well.
It also sounds like the emeritus Iron Chef is possibly planning two soups. One sounds like a type of miso pork soup. The other is being made with a duck confit broth which makes me wonder a little if he intends to cook the noodles in the broth so that they would absorb the flavor and then serve them dry with some type of topping? Perhaps some additional duck confeit?
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Post by missteetheironchef on Nov 16, 2006 16:48:33 GMT -5
Nakamura (to the assistants): How are my broths? Assistant Number One: Great, chef? Nakamura: Good. Next one is the Chicken Stew with "Cellophane Noodles" instead of potatoes. (To assistant number two) Chop some fresh celery, cherry tomatoes, and carrots. I'm grabbing the frozen peas and onions and garlic and put in the food processor with chicken stock and sesame oil, rice wine vinegar and wasabi powder. It's a hot chicken stew.
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Post by ironchefcanadian on Nov 16, 2006 17:07:01 GMT -5
Kurimoto: "Wow, it sounds like Iron Chef Nakamura's really on a roll now. I have to wonder, though why he's going with wasabi powder rather than freshly grated wasabi."
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Post by missteetheironchef on Nov 16, 2006 17:10:05 GMT -5
Nakamura to Kurimoto: Fastest way.
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Post by Arrianna on Nov 16, 2006 17:19:26 GMT -5
Hattori: I hope it's an actually wasabi powder then. Most wasabi powders are actually made from horseradish and died to look like wasabi. There is a noticable difference in the flavor.
I guess I need to make that 3 soups. It sounds like Nakamura-san may be going for a soup dinner.
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Post by missteetheironchef on Nov 16, 2006 17:21:49 GMT -5
Post----- Time? End Post----
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Post by Man Alive! on Nov 16, 2006 17:26:41 GMT -5
15 MINUTES HAVE ELAPSED!
Fukui: One fourth of this battle is OVA! I'm getting word that Ohta is in the royal box with the other Iron Chefs. Try and get a few words from them, big guy! Take it away!
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Post by achen on Nov 16, 2006 22:32:56 GMT -5
Chen: I know my dishes are not as creative as usual, but with this an ingredient I must make more orthodox dishes. Some dishes will be spicy but overall, my dishes today will be more mild than usual. Sorry to say this but my more orthodox dishes might cost me the battle.
*Frowning*
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Post by ironchefcanadian on Nov 16, 2006 22:41:36 GMT -5
Kurimoto: "You know, Hattori-sensei, it sounds very much like Chen-san's adjusting his game plan, setting up a contrast in taste-profile from Nakamura-san. That would mean that presentation timing is going to play a factor as well, since tasting a spicy dish first could affect one's perceptions of the milder dish that follows."
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Post by mickster on Nov 17, 2006 9:12:33 GMT -5
Ohta - Yes sir Kuie-san, I've got the ladies favorite Morimoto-san, and the IC who gets the most fan mail from the ladies, Kobe-san. Hi guys. How about a few words about the battle. What do you think of the ingredient, who do you think has the edge, what are your opinions of the dishes so far?
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Post by allezcuisine on Nov 17, 2006 11:36:27 GMT -5
*Assuming somehow that I am Kobe (?)*
Kobe: Well, you see, It really seems to me, at this point in the battle, that Nakamura has the edge here today. Nakamura's side seems to be overflowing with creativity right now, but we cannot rule out Chen-san in this battle. I must say though, the dishes do look wonderful today, it's really up to the panel today - it's going to be tough. As for the theme, well, it is not common in my field of cooking, so I can't comment on that with an educated answer.
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Post by mickster on Nov 17, 2006 16:13:04 GMT -5
Ohta - Cool, thanks Kobe-san. Same questions to you Morimoto-san.
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