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Post by missteetheironchef on Jul 23, 2007 13:36:01 GMT -5
Post---- See what I mean...a bad impression already. Any word from Kanoh-san? End Post------
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Post by Man Alive! on Jul 24, 2007 20:18:12 GMT -5
Post --------------- Kanoh-san will be along shortly, I believe. Don't be discouraged by the comments, Misstee- it's still early, and the judges are extra picky tonight. Have hope! --------------- End
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Post by Sanji Himura on Jul 24, 2007 21:12:33 GMT -5
----post---- I'm going to be extremely busy for the next few days. I'm installing slate tile in my kitchen, and I've been at it for the past few days. My apologies if this holds up the RPG for any length of time. ----end----
Kanoh: This is a typical French Onion Soup that has truffles in it. It's nothing special, but the flavors don't seem to meld together. Altering certain aspects of the recipie would have produced better results, I think.
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Post by missteetheironchef on Jul 25, 2007 12:57:10 GMT -5
Post--- Ok, gotta have hope and faith. Ok. My next dish presentation...Truffle Cole Slaw…another great appetizer. The cabbage shredded finely along with diced apples, carrots and chopped scallions and it’s combined with fresh truffles and sour cream. End-----
*Sakai bows*
Sakai: My next dish is my version of a light cole slaw. Nothing fancy but the cabbage, carrots, apples and them scallions, the dressing is made with truffles, ground pepper and sour cream.
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Post by achen on Jul 25, 2007 17:16:27 GMT -5
Akimoto: A good dish. Refreshing but with a good flavor of truffle. It kind of refreshes the taster for the next dish with its slight sourness by the sour cream. The apples provide a sweet counter point to the sour cream and truffle.
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Post by Man Alive! on Jul 25, 2007 21:19:06 GMT -5
Kaga: This dish is light and refreshing, and the truffles bring an unexpected level of sophistication. Nicely done.
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Post by allezcuisine on Jul 27, 2007 10:16:21 GMT -5
Kurimoto: I am going to have to disagree. For me, being that everything in this dish is so simple, the truffles feel out of place in this dish.
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Post by missteetheironchef on Jul 30, 2007 10:59:45 GMT -5
Post-------- Why yi yi yi oughta.....Alrighty then. My next dish is a my french version of beef wellington the truffles are both inside the pastry with beef. Beef was sauteed with onions, carrots, ham and mushrooms in truffle oil. Served with noodles. End Post----
Sakai: This is my take of Beef wellington, the Truffle Beef Wellington…the main dish with addition to the truffle oil. This fine dish made out of sliced Kobe beef and onions, ham, carrots and mushrooms all in truffle oil and pastry. The cream is made with whole milk and butter to achieve the consistency. The Wellington will be bedded in hot noodles.
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Post by allezcuisine on Jul 30, 2007 16:28:02 GMT -5
Kurimoto: Mmm. The wellington is excellent. Nice and tender, too. But, the noodles.... they seem a bit out of place to me.
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Post by achen on Jul 30, 2007 23:18:54 GMT -5
Akimoto: Yes, I must agree. This dish is very well made. But I not sure what the noodles are for like Kurimoto-san said. But this is a very well executed dish.
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Post by Sanji Himura on Jul 31, 2007 0:16:07 GMT -5
Kanoh: The Tenderness of the meat just falls apart with a fork. Not only that, but the pasta helps absorb the flavors of the dish, and complments the wellington nicely, I think.
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Post by missteetheironchef on Jul 31, 2007 15:41:13 GMT -5
Post------- Here's the last dish....finally, Truffle crusted rotisserie chicken with the veggie and rice trimmings. Very nice substitute for Turkey for french-style thanksgiving dinner, you think? End Post-------
Sakai: The last dish is my take of a thanksgiving dinner, but it's actually chicken instead of turkey. This dish is made in a roux and chicken stock and it’s loaded with carrots, shiitake mushrooms, potatoes, sweet onions, kelp and broccoli with cooked rice.
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Post by Man Alive! on Aug 2, 2007 21:23:30 GMT -5
Kaga: Interesting. What do you think, Akimoto-san?
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Post by allezcuisine on Aug 3, 2007 16:10:03 GMT -5
Kurimoto: A fine ending to the meal indeed. I'm just not sure how Iron Chef-like it is. Other than the truffles, which work well in this dish, I don't see anything that is unique.
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Post by achen on Aug 3, 2007 21:37:40 GMT -5
Akimoto: A very interesting dish indeed. The truffle content seems to be impressive in this dish. But I must agree with Kurimoto-san, this isn't as Iron Chefesques as he usually is. Overall a nice dish but a little tame coming from the mighty Sakai whose dishes sweep usually sweeps us away on a nice fluffy cloud to his fun creative island. The dishes I think that are similar is the turducken kiev and the roast truffle crusted chicken. But the two most memorable dishes today would have to be the sweet/savory Medieval Custard Tart by the challenger and the Truffle Beef Wellington. This is going to be a close call for both chefs.
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