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Post by ironchefcanadian on Nov 28, 2007 17:21:16 GMT -5
Hirano: "The texture is very well done, and the candy topping's graininess actually adds a different dimension to the overall texture of the dish. I wonder how it would be if you were to add a fruit, like berries or raisins, as a contrast? Still, an enjoyable dish.
"Let me just say that authentic homestyle cooking doesn't come very often to the Academy, and so it's always welcome. Your straightforward approach easily validates your son's descriptions of your cooking. You should be proud of your children for holding you in such esteem."
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Post by Man Alive! on Nov 28, 2007 17:21:24 GMT -5
Kaga: Delightful. What do you think, Kishi-san?
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Post by achen on Nov 28, 2007 19:50:59 GMT -5
Kaifu: This is a great dish. I see the bread as the most prominent player in this dish. This was the kind of dish I was looking forward to. It showcases the bread while the egg custard is a perfected supporting player. I think though the candy wasn't exactly needed. It tastes good there but if it wasn't there I would not miss it.
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Post by herringchoker on Nov 29, 2007 14:10:46 GMT -5
Takata: Thank you so much for making such a lovely dessert! I love the smoothness, and the crunchy candy bar topping is a wonderful contrast of texture and flavor.
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Post by missteetheironchef on Nov 29, 2007 15:13:19 GMT -5
Kishi: I can't imagine having a very nice dessert with the "wow" factor served in Japanese restaurants like this...It's just my imagination. The chocolate and caramel really accentuates together real well, yes.
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Post by Man Alive! on Nov 29, 2007 17:15:55 GMT -5
Fukui: And now for the dishes of Iron Chef Morimoto. Post ------------------ Sorry about my blunder above, ICC. I have edited my posts as needed. I didn't see your post when I made Kaga's comment. ------------------ End
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Post by Arrianna on Nov 29, 2007 17:56:18 GMT -5
He starts off with a trio of Seafood Manju served with a sweet Adzuke Bean Sauce. The original bread of Japan these manju contain a selection of raw oysters, clams steamed in mirin, and scallops lightly sauted in butter. The sweet bean sauce adds a traditional flavor to this offering. Morimoto: Since the theme was bread I thought we should start with a nod to the original Japanese bread, Manju. The sweet bean sauce in the cup in the center is for dipping, or you may add it with the spoon that has been provided, if you prefer the more traditional flavor. Enjoy.
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Post by ironchefcanadian on Nov 29, 2007 18:02:47 GMT -5
Hirano: "The clams and scallops go extremely well with the bread and the bean sauce, the scallops especially. I'm finding though that the oyster seems to clash with the taste and texture of the bread."
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Post by herringchoker on Nov 29, 2007 19:03:29 GMT -5
Takata: The bread and the seafood are all very delicate in flavor, so I'm glad you provided the bean sauce for an accent.
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Post by achen on Nov 29, 2007 21:12:18 GMT -5
Kaifu: I must agree with Hirano-san. The oyster's texture clashes a bit with the bread. The bean sauce goes especially well with the scallop. Overall a good starter for this meal.
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Post by missteetheironchef on Nov 30, 2007 13:02:43 GMT -5
Kishi: The scallops and the sauce goes well as Hirano-san said. The manju, however, tastes exquisite. What a nice way to start the meal.
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Post by Arrianna on Nov 30, 2007 13:51:35 GMT -5
Next is Oyster and Lobster Stuffed Squid with Chocolate Miso Sauce. This rich seafood combination is drizzled with a sauce made from bread, chestnuts, mirin, miso, and chocolate. The sweetness of the mirin and chocolate sets off the richness of the seafood juices as absorbed by the bread in the stuffing while the miso adds a earthiness to the dish. I thought I would make a Japanese style oyster stuffing for this next one. I stuffed it in some small squid and added a sauce not only made from bread but with a little chocolate in it to accent the stuffing. Please enjoy.
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Post by achen on Nov 30, 2007 14:33:40 GMT -5
Kaifu: I see. This dish you made a Japanese Mole sauce. This also shows your boldness at fusing Japanese food with other cusines. The oyster stuffing is quite nice and complements the squid. It is also amazing how you thickened the sauce with the bread. It is as wonderful as is it looks and smells.
*with a smile*
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Post by herringchoker on Nov 30, 2007 15:15:32 GMT -5
Takata: What a lovely dish! I never would have guessed you could use bread to thicken a sauce in this way. The bread in the stuffing has absorbed all the other flavors beautifully.
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Post by ironchefcanadian on Nov 30, 2007 18:19:59 GMT -5
Hirano: "The chocolate and miso blend very well together, as assisted by the bread, and the various seafood items have some excellent harmony here. I do think, though, that while the bread does play an important role, it's not necessarily a starring one."
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