|
Post by ironchefcanadian on Feb 1, 2007 0:27:31 GMT -5
Kurimoto: I like the intricacy of your presentation, and the broth itself is excellent. The turkey yakitori is flavorful without being overpowering, and the sugar-glazed ham here is actually quite pleasant to the tongue. I'm also pleasantly surprised by the wasabi ham; I get only a hint of pungency, which is ideal for a cured meat like ham. So far, I would call this your best dish.
|
|
|
Post by achen on Feb 1, 2007 10:53:59 GMT -5
Kanoh: I agree with Kurimoto-san. This dish is perfect in every way with a fusing of French influence. I'm just not sure about presentation though. As a photographer, the dish's look needed some more work. Maybe just my perception but the taste is spot on.
|
|
|
Post by missteetheironchef on Feb 1, 2007 14:52:15 GMT -5
Hosoki: What a great dish. I kinda disagree with Kanoh-san, I think the presentation really hits the spot on how good it is.
|
|
|
Post by Arrianna on Feb 1, 2007 16:29:12 GMT -5
Post----------------------- Fourth is the main course. A freshly made Turkey Sausage served on a bed of Gratiné. Served with caramelized apples, to set off the savoriness of the sausage by their sweetness, the turkey sausages were finished in Truffle Oil. Additional sweetness was added by the aged Basalmic Vinegar drizzled over the top of the microgreens that garnish the dish. Some White Truffle were then sliced over the top to finish off this sweet but mostly savory dish. Endpost--------------------
Thank you.
The main course is fresh turkey sausages. The sausages were finished by sauteing them in a little truffle oil and some white truffles were sliced over the top. The Gratiné, caramel apples, and microgreens with Basalmic vinegar were all added to create variety to the dish. Each bite should be a little different as you vary what you eat with each bit of the sausage.
Enjoy.
|
|
|
Post by barronmore on Feb 1, 2007 16:45:25 GMT -5
Jimmy James: OH! This is nice.
I would have never thought about making sausage out of turkey myself but it's complemented perfectly with the apples. The truffles and vinager are also an excellent high spot. If this dish was a tag team, I wouldn't want to face them in the ring anytime soon. A perfect paring.
I'm not saying it's better then my mamma's cooking...but this is pretty close.
|
|
|
Post by Man Alive! on Feb 1, 2007 17:04:52 GMT -5
Kaga: If your mother's cooking is better than this, maybe we should have HER challenge the Iron Chef! *laughs*
|
|
|
Post by ironchefcanadian on Feb 1, 2007 17:39:33 GMT -5
Kurimoto: Actually I would have thought that the apples would go better with ham than turkey, but these actually work nicely with the sausage. I'm also not convinced that you actually needed the white truffles for this -- the microgreen salad and the truffle oil add enough flavor to make the truffles redundant. I like this, it's a very good dish.
|
|
|
Post by achen on Feb 1, 2007 20:31:59 GMT -5
Kanoh: This dish is great. The savory sausage goes great with the sweet apples. The truffle oil adds body to the sausage and the sweet apples compliment the micro-greens with the Balsamic Vinegar. The Gratiné has been the best I've ever tasted. It isn't to rich which would overwhelm this dish. Great job.
|
|
|
Post by barronmore on Feb 1, 2007 21:39:50 GMT -5
Kaga: If your mother's cooking is better than this, maybe we should have HER challenge the Iron Chef! *laughs* Jimmy James: Oh shoot, Kaga-san! Now your just trying to get me in trouble with my mamma. Ain't a southern boy alive who would ever admit someone's cooking is better then his mamma's. Mind you, if mamma put her mind to it she'd... *Jimmy looks nervous and takes a drink from his glass* Um, anyway...Himura-san, I believe you have another dish to present...please?
|
|
|
Post by Arrianna on Feb 1, 2007 21:44:51 GMT -5
Post-------------------- Lastly we have a Turkey Connoli and Matcha Ice Cream dessert. Turkey Connoli's were made from turkey tenders that were marinaded in a sweet and sour chocolate marinade. A touch of red pepper in the marinade adds depth to the flavor of the chocolate without changing the heat. Painted with a coating of Dark Chocolate the deep fried Cannoli is served with a scoop of Matcha Ice Cream. Instead of spoons the tasters have been provided with a triangle of salted, crisp, Turkey skin embedded with a Shiso Leaf in it's center. The dish is finished with a garnished of shaved White Chocolate. A balance of sweet, sour, bitter, salty, and savory flavors each bite of this dessert will be it's own unique experience. Endpost-----------------
Thank you.
Now traditionally at the end of a holiday meal here in Japan one would enjoy some quality tea to refresh the palate and invigorate the senses. However instead of serving it on the side I decided to make it part of the last course.
I have served the Matcha ice cream, as a result, with Chocolate Turkey Cannoli's. I made sure to use the turkey tenders for this as they have the mildest flavor of all the meat on the turkey and would take on the chocolate marinade the best leaving only a hint of savoriness.
My goal for this dessert was to allow the tasters to enjoy a full range of flavors. The balance of salty, bitter, sweet, sour, and savory that is so important in French cooking.
Please enjoy.
|
|
|
Post by Sanji Himura on Feb 1, 2007 21:49:53 GMT -5
---post--- Jimmy James: Oh shoot, Kaga-san! Now your just trying to get me in trouble with my mamma. Ain't a southern boy alive who would ever admit someone's cooking is better then his mamma's. Mind you, if mamma put her mind to it she'd... *Jimmy looks nervous and takes a drink from his glass* Um, anyway...Himura-san, I believe you have another dish to present...please? That just made my day. ---end---
|
|
|
Post by Man Alive! on Feb 1, 2007 22:07:45 GMT -5
Kaga: If your mother's cooking is better than this, maybe we should have HER challenge the Iron Chef! *laughs* Jimmy James: Oh shoot, Kaga-san! Now your just trying to get me in trouble with my mamma. Ain't a southern boy alive who would ever admit someone's cooking is better then his mamma's. Mind you, if mamma put her mind to it she'd... *Jimmy looks nervous and takes a drink from his glass* Um, anyway...Himura-san, I believe you have another dish to present...please? Post --------------- This gets the award as the best post of the RPG. ;D --------------- End
|
|
|
Post by ironchefcanadian on Feb 1, 2007 22:44:25 GMT -5
Kurimoto: While I appreciate the attempt to turn turkey into a dessert, I don't think that this is the right way to go about it. This dessert seems to be more about the ice cream and the chocolate rather than about the turkey, and the chocolate flavors are really clashing with the saltiness inherent in the crisped turkey skin and the shiso leaf. You might have had better luck by, say, using a pure fruit treatment for the turkey cannolli.
|
|
|
Post by barronmore on Feb 1, 2007 23:47:22 GMT -5
Jimmy James: This is truly a splendid dish. I totally have to disagree with Kurimoto-san. The Connoli is a creative masterpiece. The turkey tenders are accented wonderfully with the dark chocolate. I didn't think I would like this dish but the more I try it, the more I like it. Sweet, sour, savory, and bitter all in one package. It's even deep fried! What more can a southern boy want? The only negative comment could be that the turkey is a bit lost in all this...not necessarily bad in a desert, mind you.
Now, tea ice cream? I'm all for tea and I really like ice tea, but in ice cream? Now, that's just going to far. But all let you slide for the white chocolate! Oh yeah! White Chocolate.
*Jimmy slowly eats his white chcolate*
|
|
|
Post by achen on Feb 2, 2007 1:47:44 GMT -5
Kanoh: The green tea icecream is great. It cleanses the palate after all the earlier dishes. But my problem is the turkey cannoli. It doesn't really fit into a dessert. Fried turkey slices are dried out and the chocolate doesn't help. The texture of the turkey is rough. Maybe the icecream could have been served just with the turkey skin and shiso. I didn't think that the turkey skin and shiso clashed.
|
|