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Post by ironchefcanadian on Apr 17, 2007 16:32:31 GMT -5
The two girls with Master Chu are his assistants for this battle, instead of relying on assistants from the Gourmet Academy.
The older one, Jia-Cheng, is his middle daughter. She's an airline executive who's mastered both English and Japanese. The younger one, Sha-Shan, is his stepdaughter from his second marriage.
What's surprising about these two is that Jia-Cheng grew up watching her father cook, and picked up a lot of his techniques, while Master Chu is actively teaching his skills to Sha-Shan, starting two years ago.
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Post by achen on Apr 18, 2007 22:58:18 GMT -5
What did you write on the parchment ironchefcanadian?
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Post by Sanji Himura on Apr 18, 2007 23:07:24 GMT -5
Otha, I don't know what questions you would have for me, but I just told one of my assistants to get the rice cooker going.
I'm also trying to shoot for four dishes today, maybe more if I got the time, and that's IF I got the time.
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Post by ironchefcanadian on Apr 19, 2007 5:59:12 GMT -5
====post==== achen: if you tilt your head to the right, things might become a little clearer. If that doesn't work, please let me know via PM. ====endpost====
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Post by Sanji Himura on Apr 19, 2007 9:26:49 GMT -5
List of ingredients:
Pineapple Jam Light corn syrup Soy Sauce Green onions Garlic Ground ginger Chicken wings Ham Green bell pepper Almonds Raisins Sesame oil Vegetable oil
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Post by Man Alive! on Apr 19, 2007 16:03:50 GMT -5
====post==== achen: if you tilt your head to the right, things might become a little clearer. If that doesn't work, please let me know via PM. ====endpost==== That's ingenious!
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Post by ironchefcanadian on Apr 19, 2007 16:13:39 GMT -5
====post==== Thanks. I sorta figured that if I wanted to play Michiba as Iron Chef in an RPG, I'd have to develop that technique. ====endpost====
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Post by allezcuisine on Apr 19, 2007 16:38:06 GMT -5
ICC, how many dishes are you planning to prepare?
EDIT: Also, ICC, can I have an ingredient list?
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Post by Sanji Himura on Apr 19, 2007 20:44:57 GMT -5
I have a country ham today.
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Post by ironchefcanadian on Apr 19, 2007 22:27:15 GMT -5
As you can see by the menu, I have four, but depending on how things go I might be able to add a fifth.
Ingredients as follows:
1. Jellyfish, 1 large jalapeno pepper, gelatin powder, harusame noodles
2. Pork tenderloin, macadamia nuts, cornstarch, fresh ginger, shoyu, eggs, hot bean paste, ketchup, green and yellow bell peppers, maraschino cherries, baby bok choi
3. Duck, sea salt, long grain rice, eggs, lettuce, bamboo shoots, lemons and limes
4. Watermelon, lychee fruit, rock sugar, mint leaves
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Post by ironchefcanadian on Apr 20, 2007 6:32:19 GMT -5
Chu has overheard Kurimoto's remarks:
"I know that sweet-and-sour pork is a classic Cantonese dish, but with pineapple as the theme ingredient I think it's important to do a variation on the theme, and I think "hot and sour" pork would be something he can look forward to."
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Post by Sanji Himura on Apr 20, 2007 18:19:07 GMT -5
Ingredients on the list:
Lemon Lobster eggs AP flour sugar vinegar cornstarch garlic powder fresh ginger
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Post by ironchefcanadian on Apr 21, 2007 7:54:44 GMT -5
*Chu's pork slices are currently marinading in a combination of cornstarch, pineapple juice, light soy sauce and grated ginger.*
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Post by allezcuisine on Apr 21, 2007 8:59:30 GMT -5
Thanks, Chefs.
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Post by ironchefcanadian on Apr 21, 2007 16:02:01 GMT -5
The ingredients in the saucier that have just been poured into the chilled baking pan are pineapple juice, sugar and gelatin.
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