bonsaiguy
02-18-2006, 06:28 AM
Any fans of the Iron Chef series...the original one from Japan that is.
I love the way they play up the hokey drama of the whole thing and
love the dishes they create from the main ingredient they choose for each episode. It's really fun to watch them work in the alloted time. Wish I could
be there to try some of those dishes they prepare and it's great watching the judges taste and comment on the finished products.
Personally, I make a mean seafood (no clams, I hate clams) chowder that would knock your socks off which includes fish (usually halibut or tuna), scallops, lobster, and shrimp. I use the shells and innards to make a basic broth or stock and then strain off the junk and add onion, carrot, potato, shallots, some spices, bay leaf, fresh basil, and whatever else suits me or is in the cupboard at the time and add a rue to thicken it as well as adding heavy cream near the end of the cooking time which usually takes all day to prepare. And it's even better the next day. This has been our "family tradition" new years dish for the last 5 or 6 years.
I love the way they play up the hokey drama of the whole thing and
love the dishes they create from the main ingredient they choose for each episode. It's really fun to watch them work in the alloted time. Wish I could
be there to try some of those dishes they prepare and it's great watching the judges taste and comment on the finished products.
Personally, I make a mean seafood (no clams, I hate clams) chowder that would knock your socks off which includes fish (usually halibut or tuna), scallops, lobster, and shrimp. I use the shells and innards to make a basic broth or stock and then strain off the junk and add onion, carrot, potato, shallots, some spices, bay leaf, fresh basil, and whatever else suits me or is in the cupboard at the time and add a rue to thicken it as well as adding heavy cream near the end of the cooking time which usually takes all day to prepare. And it's even better the next day. This has been our "family tradition" new years dish for the last 5 or 6 years.