{"id":72,"date":"2008-07-02T11:00:23","date_gmt":"2008-07-02T17:00:23","guid":{"rendered":"http:\/\/ironcheffans.info\/wordpress\/?p=72"},"modified":"2008-07-01T08:43:55","modified_gmt":"2008-07-01T14:43:55","slug":"episode-review-guinea-fowl-battle-sakai-vs-ichikawa","status":"publish","type":"post","link":"http:\/\/ironcheffans.com\/?p=72","title":{"rendered":"Episode Review: Guinea Fowl Battle (Sakai vs. Ichikawa)"},"content":{"rendered":"

Sakai vs. Tomoji Ichikawa<\/span><\/span><\/span><\/p>\n

Originally aired 4\/10\/98<\/span><\/span><\/span><\/p>\n

Iron Chef, the Official Book episode# 225<\/span><\/span><\/p>\n

Iron Chef Collection episode# 611<\/a> (Japanese language version:611-OA<\/a>)<\/span><\/span><\/p>\n

\n

There\u2019s a special factor in this episode: The use of Wedgewood<\/a> dinnerware. <\/span><\/span><\/p>\n

Challenger Tomoji Ichikawa is head chef at Tokyo\u2019s top French restaurant, \u201cW\u201d. \u201cFor him,\u201d explains Kaga, \u201cWedgewood china is both a symbol of his restaurant\u2019s decor, and a great source of inspiration for his culinary endeavors.\u201d<\/span><\/span><\/p>\n

\u201cChairman Kaga,\u201d says Pierre Troisgros, who greatly influenced Ichikawa\u2019s professional development, \u201cbefore your eyes, my Tomoji will defeat your Iron Chef!\u201d<\/span><\/span><\/p>\n

This is a French-on-French battle against Sakai. \u201cBritain\u2019s finest Wedgewood,\u201d Kaga solemnly explains, \u201cthe Queen\u2019s own china, demands the queen of poultry…\u201d Unveiled is guinea fowl from Nagano, Japan.
\n<\/span><\/span><\/p>\n

Guest commentators, dressed to match this special occasion, are actor Masumi Okada (doffing his hat, he remarks that he thinks he looks like a lion tamer), and actress Kuniko Asagi (wearing an elegantly feathered gown). They are joined by Dr. Hattori and Fukui-san.<\/span><\/span><\/p>\n

On hand in Kitchen Stadium are five hundred pieces of Wedgewood, fifty styles, from colorful modern versions to classic designs, and valued at a cool quarter of a million. Ohta reads a message from the president of Wedgewood.<\/span><\/span><\/p>\n

Sakai fries up some foie gras, which Hattori assures Fukui will complement the theme ingredient very well, because it doesn\u2019t have much fat to it. The foie gras is stuffed into one hen. Sakai also wraps grilled white meat in potato noodles.<\/span><\/span><\/p>\n

Ichikawa prepares special tea. A salt crust with lots of black pepper is packed around two birds. But the most attention-grabbing technique is the use of a vessie, or pig bladder, in which one guinea fowl is cooked. Some will find this method distinctly unappealing. \u201cWhy is THIS used to steam?\u201d asks Fukui in amazement, or unease, or possibly both. Hattori explains that it retains moisture and flavor. \u201cIt\u2019s a very traditional technique.\u201d Ohta lists some of the vessie\u2019s ingredients as white meat, asparagus, carrots, foie gras and stewed truffles.<\/span><\/span><\/p>\n

\u201cYou looked focused and in control,\u201d Ohta comments to Ichikawa after the battle. \u201cNot at all–I was scrambling!\u201d the challenger replies, smiling. \u201cIt was a lot of fun. Perhaps the most ever since I became a chef! My dishes are perfect.\u201d<\/span><\/span><\/p>\n

\u201cWow,\u201d Ohta tells Sakai, \u201cI have to say you were on fire today!\u201d \u201cYeah, I was!\u201d says Sakai. \u201cI was able to prepare the courses like I thought I could.\u201d \u201cSo we can expect–?\u201d Ohta prompts. \u201cGood things!\u201d<\/span><\/span><\/p>\n

\n

The challenger\u2019s five dishes:<\/span><\/span><\/p>\n