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Post by ironchefcanadian on Feb 2, 2007 12:01:44 GMT -5
*****post***** Kurimoto's comment has been adjusted per Arianna's updated info. *****endpost*****
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Post by missteetheironchef on Feb 2, 2007 14:48:14 GMT -5
Hosoki: This kind of dish reminds me of my good days in school. You seen to try your best in this dish. The turkey is so wonderful.
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Post by Man Alive! on Feb 2, 2007 16:45:08 GMT -5
Fukui: And now, the dishes of Iron Chef Sakai.
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Post by mickster on Feb 3, 2007 10:23:04 GMT -5
post.... Anticipation............WHEW end.....
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Post by allezcuisine on Feb 3, 2007 12:39:18 GMT -5
*Sakai bows*
Sakai: In front of you is the first dish, fried rice balls. I used the cooked ham in this one, and paired it with three different types of cheeses. The lightly drizzled sauce over the rice balls is my take on an aioli, it has fresh truffles in it. The sauce to the left is a sweeter peach sauce. You can use the chopsticks provided if you like. Please enjoy.
....................dish...................... First up is Fried Rice Balls. Sakai used the cooked ham in this dish, pairing it with Balmoral, Gruyere, and Fontina cheeses. The rice balls are coated in panko, then fried. They are served with a black truffle sauce, and a sweeter peach dipping sauce. .....................dish......................
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Post by ironchefcanadian on Feb 3, 2007 15:39:36 GMT -5
Kurimoto: "The texture of the ham and rice in this one works quite well. I was a little worried that the problem of greasiness would happen here as it did with the challenger's cordon bleu dish, but the rice has done a good job of absorbing the extra fat that comes out whenever cheeses are fried. There is still some greasiness, but it's not as prevalent here as in the cordon bleu. I must say, the peach sauce works very well with the ham."
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Post by achen on Feb 3, 2007 23:37:59 GMT -5
Kanoh: I agree with Kurimoto-san in some aspects. It was good and the greasiness is controlled quite well. But the peach sauce bothers me. It is too sweet, and this dish needs some type of acidity that would round out this dish nicely. Don't get me wrong, this dish is good but is just missing something.
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Post by barronmore on Feb 5, 2007 0:14:04 GMT -5
More deep fried goodness.
I've always enjoyed ham and cheese together and this is a nice application of it. The three cheeses you chose make a great combination with the nuttiness and smokiness. Unfortunately, the ham seems to be losing out to it's three tag team partners. But it's a great dish. The more I think of it' the more it reminds me of cheesy hush puppies.
I'm not up with the peach sauce, though. There's just to much going on between the ham, the cheeses, and the peach sauce. It reminds me of a great wrestling match on paper that just never really seems to come together in the ring. It sounds like a great idea but it just doesn't work out in the end. I just don't think the peach sauce stands up to it's 'competition'.
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Post by missteetheironchef on Feb 5, 2007 8:50:08 GMT -5
Hosoki: I must agree. This is not just your ordinary ham and cheese dish. I just love your peach sauce. It's very creative.
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Post by allezcuisine on Feb 5, 2007 17:14:49 GMT -5
Sakai: Thank you. Next we have a traditional French pizza. The difference between the Italian pizza and a French pizza is the in the crust. The crust should be thin and crispy. We added a white sauce on the pizza, then topped it with turkey, spinach, black truffle, parsley, onion, and Roquefort. Please enjoy.
............dish................ Next is "Traditional French thin-crust Pizza." This masterpiece is a classic in French cuisine. Sakai topped the pizza with turkey, spinach, black truffle, onion, and Roquefort. On top of the pizza is drizzled truffle oil, which is lighter than the traditional olive oil. Sakai finished the pizza with edible gold leaf. .............dish...............
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Post by missteetheironchef on Feb 5, 2007 17:26:34 GMT -5
Hosoki: Now this is so yummy. Roquefort is a kind of French cheese right? It's light and tasty. You can most feel it's a French pizza and not Italian, yes.
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Post by ironchefcanadian on Feb 5, 2007 17:42:00 GMT -5
Kurimoto: "I agree that the taste of the cheeses and the truffle are impressive, and overall this is excellent. I'm a little concerned, though, that the truffle, onion and gold leaf are drowning out the theme ingredient in this one."
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Post by mickster on Feb 5, 2007 17:55:35 GMT -5
Sakai: Thank you. Next we have a traditional French pizza. The difference between the Italian pizza and a French pizza is the in the crust. The crust should be thin and crispy. We added a white sauce on the pizza, then topped it with turkey, spinach, black truffle, parsley, onion, and Roquefort. Please enjoy. ............dish................ Next is "Traditional French thin-crust Pizza." This masterpiece is a classic in French cuisine. Sakai topped the pizza with turkey, spinach, black truffle, onion, and Roquefort. On top of the pizza is drizzled truffle oil, which is lighter than the traditional olive oil. Sakai finished the pizza with edible gold leaf. .............dish............... post.... droooooollllling end....
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Post by Arrianna on Feb 5, 2007 18:24:54 GMT -5
Post--------------------------- Hosoki: Now this is so yummy. Roquefort is a kind of French cheese right? It's light and tasty. You can most feel it's a French pizza and not Italian, yes. Roquefort is a type of blue cheese made with ewe's milk. While personally I think it is rather tasty "light" is not a word I have ever heard used to describe it. Tangy, salty, smoky yes, but not "light". Try some, it's good stuff. Endpost----------------------
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Post by achen on Feb 5, 2007 22:02:46 GMT -5
Kanoh: I must agree that this is a good dish. The strongness of the cheese and the gold leaf are a bit over whelming. Not that I mind this kind of cheese but the turkey is lost under all the other toppings and crushed by the cheese itself.
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