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Post by achen on Jan 22, 2008 20:12:46 GMT -5
It time to start up the first Ohta thread of 2008. The secret ingredient is mozzarella cheese. Any questions for the chefs or comments, dishes or ingredients from the chefs?
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Post by Arrianna on Jan 23, 2008 19:03:23 GMT -5
okay.... 1.No there will not be any fish in Orso Cassini's dishes. 2. If anyone can read Italian (since I certainly can't write it lol ) the menu Cassini writes down is: Apetizer - Licaproprii w/ butter of fresh cheese and baked garlic spread. Bitter Salad w/ stuffed eggs and Imperial fritters. Stuffed cheese pizza with fresh basil and pesto. 6 layer Terrine.
1. Turnip 2. Onion 3. Aubergine 4. Elderflower 5. Dates 6. Mushrooms
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Post by allezcuisine on Jan 23, 2008 20:48:27 GMT -5
I'm still working on my menu. Should have it by tomorrow.
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Post by achen on Jan 23, 2008 21:09:38 GMT -5
To the challenger: What are imperial fritters and what do they contain? Are you dishes based more on northern Italian cuisine where tomatoes and other such nontraditional ingredients used?
To the Iron Chef: Does your Roman cuisine appeal more to the Japanese palate? How many dishes are you planning and how do they compare with the challenger's?
What other ingredients are both chefs going to use and what do you both think about the main ingredient?
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Post by Arrianna on Jan 24, 2008 10:50:03 GMT -5
Hattori: "'Licaproprii,' huh? Y'know, if I remember correctly, that's a 14th-century dish, essentially fried dumplings made with cheese and flour. Ought to be interesting to see how the challenger does it with this mozzarella. And actually, a lot of the challenger's dishes seem like they're from the Medieval / Renaissance period in Europe, before the traders began importing New World ingredients into Europe. Makes sense." Ah ha! You caught me. lol Oh well any excuse to try something new and Italian cuisine WAS considered the best cuisine in the world at that time. To the challenger: What are imperial fritters and what do they contain? Are you dishes based more on northern Italian cuisine where tomatoes and other such nontraditional ingredients used? Imperial fritters are a type of pan fried scone. They have cheese and pine nuts in them. I always use traditional ingredients. What other ingredients are both chefs going to use and what do you both think about the main ingredient? Excellent choice. Such fresh cheese works well with the way I cook. I am going to enjoy using it with all the fresh vegetables that the Kitchen provided.
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Post by Arrianna on Jan 25, 2008 16:45:34 GMT -5
Hattori: "Ohta-san! Can we get a report on what types of mushrooms the challenger is using?" Ovoli, Oyster, and Porcini. There is also some white truffle on the challengers side.
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Post by achen on Jan 30, 2008 15:34:47 GMT -5
To the challenger: Are you boiling the cheese to remove fat or trying to refresh the cheese? Are you roasting the garlic to bring out the sweet nuttyness or dampen the pungent factor of the garlic? Will you have enough time to make the pizza when you make the dough now?
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Post by Arrianna on Jan 30, 2008 16:25:46 GMT -5
Are you boiling the cheese to remove fat or trying to refresh the cheese? It is to remove the fat.
Are you roasting the garlic to bring out the sweet nuttyness or dampen the pungent factor of the garlic? The first. The garlic is to be used for a spread.
Will you have enough time to make the pizza when you make the dough now? It is not a standard pizza dough, there will be plenty of time.
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Post by allezcuisine on Jan 31, 2008 17:24:17 GMT -5
"Does your Roman cuisine appeal more to the Japanese palate? How many dishes are you planning and how do they compare with the challenger's?"
Kobe: Today, I think the judges will be very impressed with my dishes. My cuisine today is not what I always do, so the judges will be in for a treat. Right now we're working on four dishes. I'm not concerned about the challenger's dishes right now...I've got to keep my focus on my own dishes!
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Post by achen on Feb 4, 2008 1:17:50 GMT -5
To the challenger: Is the mixture going in the grinder for the terrine or for the stuffing of a dish? What are the dates for? Are the clay plates for baking the pizza or keeping something warm? How will your pizza compare with the Kobe's pizza?
To the Iron Chef: What are you going to do with the bresaola? What are your plans with the figs and balsamic vinegar?
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Post by Arrianna on Feb 4, 2008 10:34:07 GMT -5
Is the mixture going in the grinder for the terrine or for the stuffing of a dish? For the terrine.
What are the dates for? They are also for the terrine.
Are the clay plates for baking the pizza or keeping something warm? Yes.
How will your pizza compare with the Kobe's pizza? I am not sure they will be comparable. The dough I am using is more like a foccacia bread then pizza crust. It's lighter texture should appeal to the tasters palate and using the plates to cook it will give the crust a very nice crispness still. We will have to wait and see what they prefer.
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Post by allezcuisine on Feb 4, 2008 18:56:39 GMT -5
"What are you going to do with the bresaola? What are your plans with the figs and balsamic vinegar?"
Kobe: The bresaola and figs are a part of an appetizer trio I am working on. The figs and balsamic vinegar will be a sauce.
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Post by Arrianna on Feb 6, 2008 10:57:55 GMT -5
I am kinda sick guys and so are my kids so I will try and post at every time call but if it takes me a little bit I am sorry.
@ohta: the aubergine was ground with parsley, mint, sage, and cheese.
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Post by achen on Feb 6, 2008 12:19:41 GMT -5
I hope you and your kids get better soon. Get well!
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Post by herringchoker on Feb 6, 2008 17:11:55 GMT -5
There's a lot of that going around, Arri - get well.
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