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Post by Man Alive! on Jan 15, 2007 11:47:45 GMT -5
Fukui: Looks like she doesn't think so! She's making quite a bold statement in Kitchen Stadium today.
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Post by missteetheironchef on Jan 15, 2007 16:45:05 GMT -5
Post------ This is going to be so fierce! Endpost-----
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Post by Arrianna on Jan 15, 2007 18:53:16 GMT -5
Himura Akane: *Flashes a smile at her husband*
(to sous chef A) Thank you, now please get the eggs and cream.
*Pulls out a Pressure cooker*
(to sous chef B) When you are finished put the carcasses in the pot and start it.
*Pours in some Saki followed by a Diakon Radish and a bag of dehydrated Shiitaki's.*
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Post by achen on Jan 16, 2007 0:01:20 GMT -5
Hattori: I think the challenger is making a royal. The soup looks like it is going to be Japanese style soup with the Diakon and Shiitake mushrooms. Maybe a turkey soup with turkey quenelles?
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Post by allezcuisine on Jan 17, 2007 7:46:11 GMT -5
*Sakai is picking up one of each fresh and smoked ham and turkey*
Sakai: Hmm... is that water boiling?
Sous Chef Iti: Yes, sir.
Sakai: Good. Throw this in.
*Sous Chef Iti is throwing in many pieces of cut up fresh turkey*
Sakai: OK, good.
Sakai: I need that pizza dough there in the fridge, please. We'll be using that today.
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Post by Arrianna on Jan 17, 2007 11:44:08 GMT -5
Himura Akane: *Takes the sugar cured ham and begins slicing very thin sheets from it.*
(to sous chef B) Good. Don't forget to pass the herbs and spices through the grinder with the meat on your second pass. Add some lardons as well, it's too lean.
(to sous chef A) I want more egg yolks in the custard please.
*Cuts six slices about 1/4" thick from both hams. Slices three of the turkey breasts into half and then fillets the last into six.*
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Post by Man Alive! on Jan 17, 2007 16:52:30 GMT -5
5 MINUTES HAVE ELAPSED!
Fukui: Did Iron Chef Sakai just say something about pizza dough?
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Post by mickster on Jan 17, 2007 18:17:14 GMT -5
Ohta-Sakai-san, what are your plans for pizza dough? What are your thoughts for today's battle? What is your impressions of the ingredients the Chairman has given? Your challenger, Himura-san has such nice things to say about you. What do you think of her?
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Post by Arrianna on Jan 17, 2007 20:28:54 GMT -5
*sous chef B can be seen passing meat, lardons, and seasonings through a grinder*
Himura Akane: (to sous chef A) As soon as that thickens I want it on ice please.
*Akane pours hot water from the stove into a tea pot.
She then pours mirin in two bowls and adds miso and soy in one and grates some wasabi root into the other. The turkey fillets go into the bowl with miso and the fresh ham strips into the one with wasabi.
A bottle of Umeshu (plum liquor) is brought out and poured into a third bowl. The strips of sugar cured ham are placed into the bowl and all three bowls are set to the side next to a tray with bamboo skewers soaking in water.*
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Post by achen on Jan 17, 2007 21:44:07 GMT -5
Hattori: The Japanese soup seem like it might be a zoni. I can't see the mochi yet but it is still early. The three bowl holding the turkey and ham looks like the challenger is making Yakitori with the skewers.
The Umeshu is a liqueur of an Asian plum. It is called a plum but is more closely related with an apricot. This kind of liqueur is know for its calming effects and also for helping in digestion. Emeshu is usually made by steeping green ume in shochu. Some companies then add citric acid to balance out the sweetness with some tartness. Umeboshi is made from the same fruit. As Chen can tell you, the Chinese call this fruit méi. This fruit in China is marinated in sugar, salt or other Chinese medicinal herbs. The fruit is usually eaten as a snack in China.
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Post by Sanji Himura on Jan 17, 2007 22:55:42 GMT -5
I think that it looks like Sakai-san is taking a page out of my book during my battle with Kobe-san. We both know that if Sakai is making a calzone, or even a pizza, there must be ham and/or turkey involved, but I wonder what else will be used with that dough.
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Post by achen on Jan 17, 2007 23:56:41 GMT -5
Hattori: I thought Sakai-san might try to make baked turkey in a pot sealed with pizza dough. It would be like when he fought the chicken battle against Chen. It would be to simple for the Iron Chef to make.
Kanoh: I think that would be good to have. Simple dishes show the true skill of a chef.
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Post by mickster on Jan 18, 2007 12:08:20 GMT -5
The Umeshu is a liqueur of an Asian plum. It is called a plum but is more closely related with an apricot. This kind of liqueur is know for its calming effects and also for helping in digestion. Emeshu is usually made by steeping green ume in shochu. Some companies then add citric acid to balance out the sweetness with some tartness. Umeboshi is made from the same fruit. As Chen can tell you, the Chinese call this fruit méi. This fruit in China is marinated in sugar, salt or other Chinese medicinal herbs. The fruit is usually eaten as a snack in China. [/quote]
Ohta - Kookie-san, I'm here with the chef and can't wait to see this in the finished product, I'm putting in my stake for a taste when it's finished (I sort of have an upset tummy don't ya know).
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Post by Arrianna on Jan 18, 2007 12:29:47 GMT -5
*Himura Akane slips the bottle with the remainder of the Umeshu to Ohta, bows, and flashes him a smile.*
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Post by allezcuisine on Jan 18, 2007 12:33:32 GMT -5
Ohta-Sakai-san, what are your plans for pizza dough? What are your thoughts for today's battle? What is your impressions of the ingredients the Chairman has given? Your challenger, Himura-san has such nice things to say about you. What do you think of her? Sakai: I am making a traditional French dish using pizza dough, this dish is from the north of France. I am very comfortable with the theme ingredients that we have here today, I think I can pull it off. Himura-san is a talented chef -- I respect her. Sous Chef Iti: Here you go, Sakai-san. *Sous Chef Iti hands the pizza dough to Sakai-san* Sakai: Thank you. Now, I'll need some onions, some Roquefort, and truffles. *Sakai begins to saute the onions in a pat of butter* Sakai: Sous Chef Ni, please get me some cashews, and figs. Sous Chef Ni: Right on it, sir. *Sakai removes the caramelized onions from the saute pan, and begins to assemble the French pizza. He tops the dough with the Roquefort cheese, the onions, and slices of fresh black truffles.* Sakai: Sous Chef Iti, please get these pieces of turkey cooked....in a little oil, I'd say. Sous Chef Iti: Ok, sir. Sakai: Get me some of that cooked ham as well. Sous Chef Ni: Yes, sir.
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