|
Post by Sanji Himura on May 19, 2007 18:33:40 GMT -5
===post=== You mean Yoshiko-san? ===end===
|
|
|
Post by allezcuisine on May 19, 2007 18:46:49 GMT -5
Hirano: This is wonderful. Very refreshing. The carving is a wonderful touch, too. Well done.
|
|
|
Post by Arrianna on May 20, 2007 12:48:33 GMT -5
Ishii Yoshiko: I agree with Hirano Kaga-san. This is wonderful and the carving is lovely. Chef Chu's has explained himself to my satisfaction. Now I can merely enjoy the flavor.
|
|
|
Post by Man Alive! on May 20, 2007 17:41:36 GMT -5
Fukui: And now for the dishes of Iron Chef Chen.
|
|
|
Post by Sanji Himura on May 21, 2007 15:55:18 GMT -5
Fukui: Chen divides the sweet and sour lobster into small bowls for the panel.
======= First is Sweet and Sour Lobster featuring Pineapple. This unconventional pairing is a new approach in Chinese cooking that surprisingly goes well together. =======
Chen: My first dish is something that has rarely been paired together before. I'm using lobster with a pineapple sweet and sour sauce for my opening course because I wanted to go away from any conventional pairings and open up my meal with a bang. Please enjoy.
|
|
|
Post by Arrianna on May 21, 2007 16:55:43 GMT -5
Ishii Yoshiko: This is quite good. It reminds me of the coconut battered shrimp I have had elsewhere. It's almost a desert more then an appetizer though. Very sweet.
|
|
|
Post by achen on May 21, 2007 19:20:19 GMT -5
Kurimoto: I must agree. It is sweet but the texture is great. I wouldn't say a dessert though. A very imaginative dish.
|
|
|
Post by allezcuisine on May 22, 2007 11:23:05 GMT -5
Hirano: Mmm! What a unique paring. The lobster and pineapple go perfectly together. This is wonderful.
|
|
|
Post by Sanji Himura on May 22, 2007 12:28:02 GMT -5
Chen: Thank you.
======= Next is Sweet Pineapple Glazed Chicken Wings. Adapting from a dish that uses plum jam, Chen hopes to offer a new trend with this dish. =======
Chen: This one was adapted from a recipie using plum jam. I subsituted pineapple jelly to adapt to the theme ingredient. Enjoy.
|
|
|
Post by missteetheironchef on May 22, 2007 13:12:45 GMT -5
Post ============= You're making me hungry! =========== End Post
|
|
|
Post by Arrianna on May 23, 2007 11:33:55 GMT -5
Ishii Yoshiko: Too sweet. The presentation... well I am wondering when we are going to be seeing Chef Chen's style. This just doesn't speak to me. It doesn't sing.
|
|
|
Post by Man Alive! on May 23, 2007 16:04:52 GMT -5
Kaga: What do you think, Hirano-san? Kurimoto-san?
|
|
|
Post by allezcuisine on May 23, 2007 16:53:16 GMT -5
Hirano: This dish..... it just doesn't seem to live up to your Iron Chef status. It seems a bit.. amateur. It is very sweet, too.
|
|
|
Post by achen on May 23, 2007 17:55:01 GMT -5
Kurimoto: I must agree to the sweetness aspect. It needs some type of heat your usual dishes contain. The pineapple doesn't seem like the main focus in this dish and like you said, the plum was replaced with the pineapple. In that sense the jelly could have been any kind of fruit.
|
|
|
Post by Sanji Himura on May 23, 2007 18:20:16 GMT -5
Chen: I'm sorry.
---Next Dish---
Fukui: The Iron Chef now plates the next dish along side some fried rice.
======== Third is Pineapple Pork Tenderloin with Pineapple and Ham Fried Rice. This is the most conventional approach as far as meat pairings is concerned, but the Iron Chef hopes that the preperation of the dish will open tasters minds to a new look at pork in pineapple dishes. ========
Chen: I wanted to include a more traditional pairing in my menu today. Instead of preparing a tradional pineapple and pork fried rice, I paired the fried rice with a stir fried pork tenderloin dish that I was preparing as my third dish today. Enjoy.
|
|