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Post by Sanji Himura on Jul 13, 2007 9:08:21 GMT -5
Kanoh: This dish is executed okay. While all of the componets of the dish go nicely together, and the truffle shines through as a overall theme, but I have noticed that the turkey layer of the dish to be dry and everything else, as Akimoto-san pointed out, was coated in too much butter and the cheese sauce just made it a bit too heavy. This is like in the American South where you fry chicken with the bone in and used gravy to cover up the dryness of the meat.
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Post by Arrianna on Jul 13, 2007 9:32:24 GMT -5
Post---------------------------- After that comes Crawfish & White Truffle Etouffee': A dish that has a different version for every cook that makes it has been reinvented to showcase the flavor and aroma of white truffles. Clarified butter and crawfish fat was used to saute bellpeppers, celery, and onions, the Holy Trinity of Cajun cuisine. Salt and flour were added and a rich white sauce made through a long simmer. Crawfish and white truffles added toward the end add both their flavor and aroma to the Etouffee'. Served in clay bowls over Truffle rice, the rice was cooked ahead of time and added to the preheated clay pots so the edges could carmalize and fill the clay pots with their aroma. End Post----------------------- Chef Quan: This is a dish that has as many versions as cooks and I made this version just for Kitchen Stadium. My intent here was a total immersion in the senses. As the lids are removed the first thing you should notice is the aroma from the truffle infused rice as well as the broth. I hope you will find the look, with the red of the cooked crawfish and green of the bellpepers in the rich broth, pleasing to the eyes. There should be a combination of textures from creamy, to tender, to the texture of the rice both steamed and carmalized on the side of the pots to please the palate. Please enjoy.
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Post by allezcuisine on Jul 15, 2007 16:23:38 GMT -5
Kurimoto: First of all, this presentation is beautiful. The aroma is quite nice, too. That being said, I'm not sure I like this dish very much. The different textures are too much of a mixture for me.
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Post by achen on Jul 15, 2007 18:04:55 GMT -5
Akimoto: This dishes flavor is good in my opinion. I must agree with Kurimoto on on area. The aroma is very nicely scented truffle. While the aroma is pleasing, the texture is off. The rice was sitting in the covered pots and continued to cook, making it soggy. The caramelization didn't occur like you had planned. I think if the pot was replaced with a heated stone bowl would have been good also. The flavor was very good though.
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Post by Arrianna on Jul 15, 2007 21:13:34 GMT -5
Post---------------------------- Achen, I realize that you are playing a judge that is very critical but can you please find things to criticize that actually happen? Rice is supposed to be kept covered to trap in the heat after cooking. The technique I used is HOW you get the caramelized rice effect in individual pots and was used on more then one show in KS. The unglazed interior of the bowls absorbs the moisture and the Etouffee' (or any other sauce/soup) is added at the end to KEEP the rice from getting soggy.
Really people, criticize the flavors, the combinations, say it doesn't taste good or you don't like it, but will you please stop insisting that my character (or any other) can not cook! They are in KS, that they CAN cook is supposed to be a given.
Insisting that the food is overcooked or mishandled in some way not based on previous descriptions in the battle is interposing actions on the other character and is a huge "no no" in RP'ing online. EndPost-------------------------
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Post by Sanji Himura on Jul 15, 2007 21:13:45 GMT -5
Kanoh: I'm afraid that I must disagree. While the rice is soggy where it was close to the pot, the rest of the rice goes well with the rest of the flavor of the dish. What made it soggy, I think, was the fact that clarified butter was added. Although I'm not too sure of the crawfish and truffle combination. Overall, it is an okay dish.
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Post by Arrianna on Jul 15, 2007 21:29:05 GMT -5
Post---------------------------- The final dish is Medieval Custard Tart: A savory flan that harks back to medieval times with a truffle twist. A traditional custard seasoned with the holiday spices of cinnamon and nutmeg, saffron and white truffles were simmered in to add additional richness. Served on a puff pastry and drizzled with white chocolate this crustless custard is topped with lemon zest and white truffle flakes dipped in white chocolate. A sweet ending to this rich and savory meal. Endpost------------------------- Chef Quan: I decided to draw upon the common history between French and Cajun cooking for my desert and went back to a medieval style custard that was very popular in France at one time. The white chocolate truffles were of course added for extra richness.
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Post by Man Alive! on Jul 16, 2007 19:01:54 GMT -5
Kaga: Excellent. The white chocolate truffles add a surprisingly rich, new dimension to the dish. A great way to end your course, Chef Quan.
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Post by Sanji Himura on Jul 16, 2007 19:43:34 GMT -5
Kanoh: I agree. Everything harmonoizes togther very nicely, and provides a nice touch to the end of the meal.
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Post by achen on Jul 16, 2007 23:44:43 GMT -5
Akimoto: I must also agree. This sweetness is just right and the custard is perfectly done. It has a nice silkyness while the lemon zest is refreshing and the puff pastry adds a nice contrast in texture. This is the perfect end to this good flowing meal. The memorable dishes are the starting trio of appetizers, the Kiev and the wonderful custard. I would like to visit the challengers restaurant someday.
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Post by allezcuisine on Jul 19, 2007 19:31:50 GMT -5
Kurimoto: This is beautiful. An excellent way to end the meal, I'd say. Well done today, Chef Quan.
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Post by Man Alive! on Jul 20, 2007 12:42:07 GMT -5
Fukui: And now for the dishes of Iron Chef Sakai.
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Post by missteetheironchef on Jul 21, 2007 14:06:17 GMT -5
Post----- It's about time! My first dish is a soup...my first impression is when I saw this recipe containing anything truffles, I was excited to present this one to you all. Truffle infused french onion soup. End Post-----
Sakai-san: It's very difficult making a min. amount of dishes in a allotted time, I had to make a great soup. My french onion soup is truffle infused with pecorino cheese just melted on top when dig in. Enjoy.
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Post by allezcuisine on Jul 21, 2007 22:14:50 GMT -5
Kurimoto: In my opinion, this soup does not showcase the truffles like it should. The soup is good, don't get me wrong, but there is not enough truffle flavor.
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Post by achen on Jul 22, 2007 1:52:59 GMT -5
Akimoto: I must agree with Kurimoto-san. The truffles don't seem to be the main character in this dish. The soup is great tasting but the truffles don't win out over the strong onion flavor.
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