|
Post by Arrianna on Jan 18, 2007 15:53:21 GMT -5
*sous chef B is flattening turkey breasts between sheets of oiled plastic. Akane walks by and drops a block of white cheese and some fat netting nearby.*
Himura Akane: Put the shiso leaves only in the middle of the roulade.
*Akane pours the bright green tea into a bowl and whisks it with a tea whisk.*
(to sous chef A) Good. *hands him the bowl with tea* put this on ice as well please. Then bring me the potatoes and start working on the saitomo. They need to be peeled and cooked in salted water
*Removes the fresh ham steaks from the smoker and places them in a pressure cooker with more rosemary and magoram, seals it, and sets it on the heat. She then takes the potatoes and begins to peel them quickly into large Tournée's.*
|
|
|
Post by Man Alive! on Jan 18, 2007 16:56:01 GMT -5
10 MINUTES HAVE ELAPSED!
Fukui: Sanji-san, I'm curious- what prompted your wife to wish to enter Kitchen Stadium in the first place? I know she's seen you battle before, but what inspired her to try her hand against an Iron Chef?
|
|
|
Post by Sanji Himura on Jan 18, 2007 18:41:47 GMT -5
I think that it had something to do with the fact that I'm not a chef and I managed to take out Kobe-san. She figured that if I could take out an Iron Chef, that anyone could.
|
|
|
Post by achen on Jan 18, 2007 19:45:46 GMT -5
Hattori: Pizza? Now that was a surprise. I'm just not on the ball today. A French pizza, just amazing. Only the Iron Chef can pull off a dish like this.
The challenger is using satoimo which is a special kind of taro that is used in many Asian dishes. The taro is high in protein and is softer than taro that is usually used in Chinese cooking. But is usually grated to a paste and mixed with flour for buns in Chinese cooking. In many Japanese dishes, it can be for soup or stewed. Himura-san is making green tea just like the ancient practice of the tea ceremony. The green tea she is using looks like Gyokuro green tea. The powdered tea has higher concentrations of catechins and vitamins than other tea.
The challenger is cutting the potatoes into Tourner cut. This cut will make the potatoes like quinelles or little football shaped pieces with flat ends. She is pulling out many French techniques and fusing them with Japanese cuisine.
The smoked and pressure cooked ham will be extremely tender and I hope will be part of an appetizer.
Kanoh: That dish I am looking forward to. The tender meat will a little smokiness. Just smell wafting up here is delectable.
|
|
|
Post by Man Alive! on Jan 18, 2007 19:55:55 GMT -5
Fukui: *to Sanji* Don't you think that's being slightly overconfident? *to Doc* French pizza? Whoa! A curveball today from Iron Chef Sakai!
|
|
|
Post by allezcuisine on Jan 18, 2007 20:25:44 GMT -5
*Sakai removes the turkey from the oil*
*Sakai then cubes the turkey, and tops the pizza with it*
Sakai: This can't go in the oven now, we'll have to wait.
*Sakai begins to cut thin slices of the fresh ham*
Sakai: Hmmm....
*Smiles*
|
|
|
Post by Arrianna on Jan 18, 2007 22:39:10 GMT -5
*Akane cuts the ends off the potato Tournée's and slicing them into rounds places them in a pot. A large carton of cream is poured into the pot, followed by some roughly chopped onions, and the pot is set to simmer.*
*chef Aoi Fujiwara places the peeled saitomo in a pot nearby and salts it*
*chef Ken Ichimaro can be seen layering thinly sliced sheets of cheese between the flattened turkey breasts and the thinly sliced sugar cured ham.*
|
|
|
Post by Sanji Himura on Jan 18, 2007 23:00:47 GMT -5
Fukui: *to Sanji* Don't you think that's being slightly overconfident? I'll admit that I think that the Iron Chefs are tough any day of the week, but I wouldn't want to deflate my wife's ego until she has seen today's battle on film.
|
|
|
Post by mickster on Jan 19, 2007 12:05:03 GMT -5
Post... Sorry team, the network I'm using was off the air most of the day yesterday, they are doing repairs somewhere around here and when they are off, even my phone doesn't work. I'm so far behind ya'll that I'm in a state of confussion. I'll try to catch up. end...
Ohta - softly thanking Himura-san for the Umeshu and looks for a small glass. Sips and turns to the challenger, bowing with great respect. (This challenger knows what she is doing, he thinks to himself)
|
|
|
Post by mickster on Jan 19, 2007 12:08:22 GMT -5
*Akane cuts the ends off the potato Tournée's and slicing them into rounds places them in a pot. A large carton of cream is poured into the pot, followed by some roughly chopped onions, and the pot is set to simmer.* *chef Aoi Fujiwara places the peeled saitomo in a pot nearby and salts it* *chef Ken Ichimaro can be seen layering thinly sliced sheets of cheese between the flattened turkey breasts and the thinly sliced sugar cured ham.* Ohta - skuie-san, the challenger tells me the cheese she is using for this dish is havarti cheese, which has an excellent flavor and lots of body. It should really enhance the flavor of the turkey and sugar cured ham. I hope the judges are hungry.
|
|
|
Post by Man Alive! on Jan 19, 2007 17:08:12 GMT -5
Fukui: Thanks, big guy!
15 MINUTES HAVE ELAPSED!
Fukui: Doc, what do you think of the challenger's cheese selection?
|
|
|
Post by mickster on Jan 19, 2007 20:34:00 GMT -5
Ohta - Ku-san I'm here in the royal box because we have some visitors from the states, celebrities that just seemed to have appeared from out of nowhere. Tom Cruise is here but without Angelina. I also see Queen Latifa. I'm heading over to them and will try to get a quick comment from each. (Reaches Queen Latifa first), WELCOME Ms. Latifa. What an honor to have you visit KS. What brings you here?
|
|
|
Post by mickster on Jan 19, 2007 20:39:12 GMT -5
Ohta- Welcome Mr. Cruise. Are you in Japan promoting a new movie? Congratulations on becoming a papa. Do you have a favorite chef in this battle?
|
|
|
Post by Sanji Himura on Jan 19, 2007 21:13:13 GMT -5
---post---- Who's playing the celebs? ---end----
|
|
|
Post by Arrianna on Jan 19, 2007 23:00:17 GMT -5
*The ice cream machine starts up and Chef Aoi can be seen pouring the chilled custard into the machine.*
Himura Akane: *checks on the machine* Good, now prick the sausages and simmer them for 5 minutes. After that please get out the mochi for grilling.
*Akane goes over to check on chef Ken's roulades.*
Don't cook them all the way through. We will be tempuraing them afterward.
*Akane Picks up the turkey skin and carefully removes the excess fat. She then takes shiso leaves and placing individual leaves between two pieces of skin cuts them into triangles. She makes six and then cuts the remaining skin into slices and begins dropping them into the deep fryer.*
|
|