Yeah, but don’t the competitors get to roll their eyes while they fawn obsequiously oh great and noble Fenris-San?
Scylla, I’m really glad you posted your recipes before I leave for work. I really feel that examination of these is the only way to award points in the “taste” category. I’ll send my scores to Fenris presently.
Let me shake your hand then, before you do so. Please notice the green scrap of paper with all the zeros on it concealed in my palm.
First of all, please, let me say… I make it my personal goal each and every day of my life to be THE Bimbo-Du-Jour. I am happy to fill that esteemed post in this glorious competition, as well.
The tasting -
Java
Chilled Apple Soup - A perfect way to begin the meal, with a perfect soup. Interesting in its concept, subtle to the tongue. Satisfying without being trite. Just excellent.
Pheasant - Here we have the first variant, swerving away from what should be the basis of the competition. This is, at its heart, a game dish, not a dish centered on apples. It is delicious, well prepared, and the apple-based stuffing does accent it well, but it cannot be said to be inherent to the dish.
Lamb - Likewise with the lamb. It is cooked to perfection, and a treat to partake of, but apples are just there “for color,” as it were.
Arugula Salad - Ah… here we are back on track, though. The parmesan is fresh, squeaky, and mild, and soaks up the tang of the vinagrette. The apple adds new levels of freshness with every bite. It is simple, but wonderfully heartfelt in its simplicity.
Brulee - I had my doubts as to the marriage of ginger and apple, to be honest. And, again, being upfront, Brulee is NOT my thing at all. Far too heavy for more than a single sip. In this instance, however, I was extremely impressed by the depth of preparation put into this single dish. Such can only be called a labor of love by the chef, and it deserves a tip of the hat.
Scylla
Lo Mein Salad - Again, we start off with what amounts to a masterpiece. Surprisingly simple in its ingredients, but no less satisfying for that. It is pleasing to the taste, and, of course, the presentation is just wonderful.
Spare Ribs - What makes this dish (which, truth be told, I find a little too sweet) is the choice of the chef to utilize applewood in his smoking process. This displays a broad perspective on not just limiting himself to the apples before him in order to capture the essence of the ingredient.
Gumbo - The gumbo is an excellent dish. Apples were incorporated at an early stage, to be sure. However, the flavor of the seafood stock and the flavor of both the clams and crab, I think were not overly influenced by the addition of apples. A good try, I think, to create a variation on a tried and true dish, but not a complete success in that area.
Roast beef - Again, using the applewood for smoking provides a depth of flavor for this dish, incorporating a part of the chosen ingredient that would otherwise be absent. The dish is basic, hearty, and pleasant.
Bread - Just as the seafood flavor of the gumbo was not overly enhanced by the addition of apple, I find it difficult to fathom that a cup of applejuice would be sufficient to provide flavor to supplant the naturally pungent flavors of yeast and sourdour. Again, the bread is tasty and, served with the accompanying flavored butter, makes for a delicious bit of nibbling. However, I am not sure it completely succeeds as an apple-dish.
Whole Apple Pie - I was very excited about this dish. It is fairly easy to do, but charming in its presentation and all but overwhelming in its goodness. To be honest, I was a little confused about the chef’s oblique instructions on the construction of his pastry shell, but I chalk that up to the late hour, without any loss of points.
Judgement -
Java - 16
Scylla - 15
Scrap of paper? What scrap of paper?
I didn’t see any scrap of paper.
::whispers:: (ater-lay ith-way the ibe-bray, ool-fay)
Yeah! So there!
[sup]ere’s-whay y-may ibe-bray, ammit-day??[/sup]
Verrain,
Only three judges checked have given scores (Jekeira e-mailed me hers.) Would you be willing to overcome your antipathy towards cooked apples and try to judge? If not, I understand, and I will announce the winner based on 3 judges (the first several seasons of Iron Chef apparently only had three judges, so we have a precedent.
Kamandi, same applies to you. Should you wish to judge, you’d be welcome.
Chef Troy, MikeG, where are you?
One way or the other, I will announce the winner early tomorrow morning.
Chairman Fenris
As I promised I would judge if needed my scores have been sent and here is my somewhat abbreviated review. As I am too tired to go dish by dish I shall simply touch on the high and low points.
Javamaven:
First off she gets full marks for using each variety of apple in a seperate recipe to let it bring its nuances to each dish.
The apple soup I found a creative if bizarre idea. I found using apple spirits to bring the spirit of apple to the sauce humerous and appropriate. The chutney sounds a fine compliment to the lamb. I find the idea of apple croutons intriguing, and the Tart sounds delicious.
Scylla:
I was struck my the great irony of these dishes. By using mostly the juice and skins in his recipes I feel Scylla has really done the apples a disservice and merely fulfilled the letter of the law instead of the spirit of Iron Chef. However, this very act made his recipes much more compatible with my palette. These two factors neaty counteracted themselves in my judges and thus impartiality was maintained.
I was quite amused by the Eden theme of presentation. The apple roasted meats sound delectable, and I adore apple butter.
This was a very tough battle to judge. It truly came down to splitting hairs to decide a winner.
I am writing this after photographing the Freemont Solstice Parade and Festival on Saturday and white-water rafting on Sunday, so forgive me for being a little brief and punchy. I wasn’t going to judge this competition because I’m completely out of my league here (I often eat cereal for dinner), but considering the effort that the chefs clearly exerted in this contest, I felt I had to give it a shot.
Scylla
15 points
Full marks for creativity. Your description and use of the promise, perfection and memory theme was masterful.
In my gustatorial inexperience I felt that persenting multiple selections on a single platter to be more than a little overwhelming. And although I am a fan of using non-food themes in a meal’s persentation, frankly the Adam and Eve thing put me off (no loss of marks for that - it’s my hangup, not yours). I also felt that while I can take a joke as well as the next omnivore, your presentation of a joke wine was a little insulting to those of us with less than a sophisticated palate. As well, in choosing to include a beverage in your menu, you failed to pick Kamandi’s All-Natural Washington Apple Cider. Gotta dock you there. So only three points for presentation.
Unfortunately, you lost me on the iceberg lettuce. Anything but iceberg. I was hoping for a nice mixture of wild greens. They’re lovely this time of year in my neighborhood. You mentioned greens after the iceberg and spinach, but I felt the placement meant that they were of lesser importance. I found the choice of mimicing the apple smoked roast beef with apple smoked ribs to be a little repetitive. And your description of the roast beef, having read it after stuffing myself with singapore-style noodles and beer, left me a little nauseated. Again, not your fault. I love roast beef, and on an empty stomach, it would have sounded delicious. No points lost for that. I don’t really like ribs, but the gumbo sounds fantastic. And I must have a whole-apple pie. I had to dock a point for being late in posting recipes, in fairness to your competitor. Over all, seven points for taste.
Javamaven1
16 points
As has been said before, your use of a different apple type in each dish is inspired. This especially appealed to my unsophisticated palate since it allowed me to concentrate on one dish and one apple breed at a time. As well, each dish seemed to complement its neighbors. Four marks each for creativity and presentation.
If I ever saw this soup on a menu I’d never think to order it. It just seems too odd to me. But I don’t believe my inexperience should cost you points. The pheasant and wild rice is far more my speed. This sounds so good - shouldn’t apples always be used in this dish? As I said before, I’m not a rib fan, but I love lamb. And apple chutney - outstanding! However, the salad is going to cost you. Like Scylla, you mentioned cider but failed to choose the best cider available - Kamandi’s All-Natural Washington Apple Cider. Deduct one point. My wife adores custard but I can’t abide it. The ginger and apples is a classic combination which must be represented here, but they don’t hide the fact that it’s icky custard. Overall, eight points for taste.
The judging is over.
Both chefs expressed the true nature of the apple. It was a hard-fought battle, but ultimately a fair one. And I have never seen a closer score. Whoever loses has nothing to be ashamed of.
Will this be another win for the Iron Chef?
Will this be the beginning of a new legacy for a new Iron Chef?
Let’s see.
:: opens envelope, examines scores, no trace of expression can be seen ::
The winner of Big Battle Apple,
is
SCYLLA!
:: Chairman Fenris solemnly shakes Scylla’s hand and bows to Javamaven1 ::
Scylla: A magnificent victory! Your presentation was wonderful. I name you: Iron Chef Scylla. I look forward to seeing your creations again in your next battle!
Javamaven1: You are still an honorary Iron Chef, nothing can take that away. I enourage you to stay on as a judge: your skill would serve us well in Kitchen Stadium.
and now, the scores:
Java Scylla
Tornado 16 15
Jekira 16 17
Astro 16.5 17
Verrain 18 19
Kamandi 16 15
--- ---
82.5 83
A closer battle has never been fought in any Kitchen Stadium! A wonderful contest!
Now who will Iron Chef Scylla’s competetior be? I would like to draw from the ranks of the judges, should one want to participate as a challenger.
Which judge wishes to have the honor of being Iron Chef Scylla’s first challenger?
Chairman Fenris
Chairman, please forgive my dereliction. My computer was down this weekend and I was unable to access the thread.
Of course I must be removed from consideration for challenging the Iron Chef next time, but I would like another opportunity to serve as judge.
Chef Troy your presence was missed, but [sub]believe me[/sub], I understand about computer problems!
You’d be more than welcome to judge the next round, and I’d like to see you compete again in a later bout. I think a contest between you and Scylla would be a competition to watch!
Chairman Fenris
I shake Fenris’ hand and bow very deeply to Javamaven. Idly I wonder at my extreme good luck in choice fo ingredient, and what I’m going to do now that I’ve used every single trick in my very limited arsenal.
Ahh, Chairman Fenris?
Perhaps a qualifying round or two?
That way I get to bask in my glory for a little bit longer, in what is doubtless to be a very short tenure as Iron Chef.
I am more than happy to have my name thrown into the hat for the next competition.
I can do things with Kraft Macaroni and Cheese that will knock your socks off!! Trust me on this…
Oh…and I have this recipe using Spam and Cheez topping…mmmmm boy!!
Again I apologize. I made the executive decision to spend Fathers Day with my children instead. I spent all day cooking; apple fritters for breakfast with bacon and eggs, a lunch at the park of hotdogs, chips, and ice cream, and dinner at the beach - Happy Meals. Not up to Cooking Stadium standards, but I wouldn’t trade it for anything.
I have to post from work, so my comments will have to be from memory. I will follow up in the days ahead as I try out the recipes, if you want to discuss, please feel free to do so. - I called my butcher and told him to let me know when he gets his lamb in on Wed. so I can go pick one up and I already am looking forward to doing the ribs this weekend!.
As for my judgement, I would like to give you my thoughts regardless. All the recipes are delicious, and inventive, so I will try to limit myself to constructive criticism. Please take it in the manner it is intended.
Scylla:
I liked your recipes, especially the gumbo. The apples would indeed make a nice texture and flavour contrast. In fact, if you use an apple that breaks down, it might even meld with the juices in the final dish giving a little thickening power that might be intriguing - this is a dish that must be tried a day later. I am glad you didn’t use fish bones, I also agree that they provide an off taste that is inappropriate to this dish.
I would not add the crab until after the clams have opened, remember they are already cooked and you don’t want to overcook them, throwing them in at the last minute and stirring to heat through should be sufficient.
(I like the idea of cooking the apples/onions in butter down to a paste - it is sort of a twist on the etoufee roux idea)
The salad is an interesting combination, but I might try it with cauliflower instead of broccoli to avoid some of the bitterness that comes with that vegetable. Were you looking for colour only or texture as well with the addition of the apple skin? If colour was the goal, I would have pureed the skins instead. It is an intriguing thought nonetheless and well within the traditions of Cooking Stadium.
The spare ribs are one of my favorite recipes, but I question the teriyaki sauce. You already have a goodly amount of sugar, perhaps just adding some tamari would have been sufficient.
The beef? I like the idea, but I have a couple issues. Poking big holes in a beef to infuse flavours makes me wary of drying out. Perhaps some type of sealer would be in order? Also, sautéing the vegetables first is an interesting idea, but I wonder if they would need to be either cooked a little more or chopped little finer to release more flavour. It is not something I have tried but am willing to consider.
In addition, I like smoking meats, but I have always found that applewood does not impart much flavour - the hickory will quickly overpower although the mesquite would give a little zip that would help draw out the sweetness. I just wonder how much apple flavour will come through in the final dish…
I have no comments on the bread, it sounds good and a nice accompaniment to the richness of the beef.
The pie. The Granny Smiths are crisp and tart, and remain crunchy after some cooking. They are a good choice for this dish where you need some structure. I would strongly recommend that you use an apple that breaks down a bit to give some contrast with the Granny Smiths, the boutique apples come to mind.
The applesauce, I would not agree with. I do not like store bought much at all and only buy it for my kids when absolutely necessary. I find Alton Browns’ recipe on foodtv.com to be a wonderful and easy starter for making a delicious dessert and condiment that is unfairly relegated to overcooked pork chops and kids’ lunches.
Javamaven
The soup. This sounds really good. I am planning to bring it to an evening outdoor music festival in a thermos and serving it like a gazpacho. I would add a bit of cheddar or Camembert to provide an interesting contrast. I really like the combination of apples and cheese and wish there was more of it here. The fennel might be a bit strong a flavour for my tastes though…I am unsure how it would help things.
The pheasant is pretty much the only recipe that actually made me salivate! I can see no flaws in it whatsoever – the Calvados is a great touch.
The lamb is another good idea. I might use a stone ground mustard instead as I think the tartness of the Dijon would fight with the chutney. The red onions are wonderful in their contrast, but Vidalias would really make the sweetness of the apples pop.
The salad pairs apples with cheese -yay! I am glad you made your own dressing, but I am not familiar enough with the coriander to make a determination, it sounds interesting though.
The tart sounds good but I would be very picky about the quality of the ginger. Too old, it may be tough unless chopped really fine. If you have really nice young ginger with the taut papery skin and flesh that is smooth textured, this would be amazing. If not, I would prefer just the juice or maybe finely grated ginger.
OK, I am really hungry now. Both chefs have given us menus that are rounded, full of flavour, and intriguing.
I do have to make a decision though.
I would say that the chef who provided the most complete and technically excellent vision is……
Javamaven
my scoring?
Java: 18.5 points
Scylla: 16.75 points
I understand I am out of the official judging, but I wanted to give you my comments regardless.
::timidly entering room:: sniffs the air … hmmmm, is that ginger I smell, with apples?
Please, if it serves, may I be considered as a back up judge (we have the dopefest this weekend, and son’s surgery this week, it’s a busy time, I tell ya)…??
wring, welcome to Kitchen Stadium. You’re welcome as a reservist judge!
Mike: Thanks for posting even after the fact. I’m sure the Iron Chef and Challenger appreciated the feedback! 
You’re of course welcome to participate in the next round of judging.
Scylla: I’d prefer, if your schedule permits, to pit our next challenger against you. If you can’t, I’ll try to find someone.
Tornado Siren, so far, you’re the only judge who’s expressed an interest in challenging the Iron Chef. I will give the other judges 'till <early> tomorrow morning to volunteer. If no-one else does, you’re up!
Chairman Fenris
:eek:
This is certainly a stunning defeat, and a game well played by our esteemed former Chairman, Scylla.
:bows deeply to Scylla:
Well, I want to be back in the pool for contestants, and I’ll hang out, judge, comment, whine, complain…
[sub]Scylla, you know this means a grudge match later on…[/sub]
Just so you know, the pastry cream is cooked with the ginger, then it’s strained out with a fine mesh strainer. No worries about getting any ginger bits.
[Posted first in alt.tv.iron-chef, a few weeks after the announcement that
Star Trek’s Captain Kirk, William Shatner, would be the host of the Iron
Chef Las Vegas Challenge to be taped in June and shown in August on UPN.]
[Onscreen quote: “Dammit Jim: I’m a doctor, not a gourmet!” --Dr. Leonard
McCoy]
[SHATNER’S VOICE]
Food! The final frontier!
These are the adventures of Kitchen Stadium; it’s continuing mission: to
create new dishes, to seek out new cuisines–to boldly go where no food has
gone before!
[CUT TO: An empty Kitchen Stadium. As GEORDI LE FORGE delivers the
voice-over, SHATNER is slowly beamed to the center of Kitchen Stadium, along
with a yellow pepper.]
One thousand four hundred stardates ago, a man’s fantasy became reality in a
forum almost never seen before–a giant cooking arena: The Kitchen Stadium!
The motivation for spending his fortune to create Kitchen Stadium was to
encounter new original cuisines, which could be called true artistic
creations.
To realize his dream, he first secretly started selecting the top chefs of
various styles of cooking. And he named his men the Iron Chefs–the
invincible men of culinary skill.
Iron Chef Federation is N’Butu Abele.
Iron Chef Vulcan is Setak.
Iron Chef Romulan is Tolamok.
And Kalous The Invincible is Iron Chef Klingon.
The Kitchen Stadium is the arena where Iron Chefs await the challenges of
Master Chefs from around the galaxy. Both the Iron Chef and challenger have
pi/100 stardates to tackle the theme ingredient of the day. Using all their
senses, skills, and creativity (but not voice-activated food preparation
units or mentalics directed at the judges), they’re to prepare artistic
dishes never tasted before.
And if ever a challenger wins over the Iron Chef, he or she or it will gain the
universe’s ovation and fame forever. (In addition, if the Iron Chef Klingon
ever goes down, he will serve as the theme ingredient for the next battle.)
Kitchen Stadium is the venue where you will meet the Master Chefs from
around the galaxy and their artistic creations. What inspiration will
today’s challenger bring, and how will the Iron Chef fight back? The heat
will be on!"
[Music flourish; commercial break. Cue special effects for the beaming in
of the Iron Chefs.]
-Iron Chef wannabe ryoushi, the new commentator, informs Chairman Fenris that he will be able to commentate and judge the next battles. With that out of the way, he turns to the contestants… (hoping he has time to ask each of them at one question)-
Iron Chef Scylla:
Congratulations on your wonderful victory, Iron Chef! I would not have expected less of one who was the esteemed Chairman of previous games… I look forward to your next battle - I’m hope you do as well as you have in this round.
You said that Iron Chef JavaMaven1’s work in previous Iron Chef competitions was “lacking true soul.” How do you think she has performed in this battle?
Iron Chef JavaMaven1:
I concur with Chairman Fenris: you have no reason to be ashamed due to your unfortunate loss against such a worthy opponent. I will ask you, too, about what you thought of your adversary’s presentation. Do you believe Iron Chef Scylla has succeeded in his work to “restore the life force and depth to the barren womb of California cuisine”? What did he do in this battle that contributed most to his goal?