Topics
Page Two
Masthead
|
Topics |
Page Two |
Masthead |
|
|
| ||
| ||
An Award-Filled Night as Iron Chef Comes to UCSF By Mark Anthony Maningas Being a judge was a little more difficult that I would have imagined. I thought that everyone did a wonderful job, and it was tough to choose just one winner. So instead, I have made my own awards. Best complete meal: Drunken Shrimp/Spinach Orange Salad/Orange Mojito by Jon Hutchinson and Allison Mruk The pairing of the salad with the shrimp was quite delectable; the vinaigrette was not too overwhelming and complemented the shrimp quite well. The mojito added a nice touch and rounded the meal nicely. Best “natural” tasting dish: Seafood Stirfry by Chih-Sheng Chen and An-Chi Lu The way they prepared their dish was so organic, that you can really taste the flavor of each vegetable. I like the fact that minimal seasonings were used; it really let the vegetable flavors shine. The vegetables were crisp, not soggy at all. I especially liked the Gingko nut; it added an interesting taste to the dish. Most inventive way of using the secret ingredient (white rice): Rice Pudding with Chai Spices/Horchata by Sow Kobayashi, Grant Sanders, Orlando Zepeda and Alison Silvis Most of the other groups used the secret ingredient (white rice) as a side to their main dish; this group went to the next level by incorporating white rice into a dessert and a drink! I very much enjoyed the pudding and the horchata was good, though I would think that it would be better if it was allowed to settle for a couple of hours. Best Presentation: Spring Garden Seafood, Tofu, and Vegetables by Monica Chan, Lily Phuong, Cherry Truong and Michael Jin In the span of 45 minutes, they were able to not only cook their fabulous dish, but they were also able to create such exquisite food decorations. They made flowers out of carrots and celery stems, and apparently, they were easy to make. It sure seemed easy while they were doing it. It definitely added to the dish’s appeal. Best dish to cook when you are out of money: Aakash Chicken Curry by Luis Ching This dish’s flavorful aroma filled the entire room as it was cooking. It definitely tasted as good as it smelled. On top of that, Luis able to make the entire dish for under $10! Now that’s some serious savings! Opinion-changing dish: Ahi Salad by Patrick Tokuyama I definitely had my reservations about this dish. I am not a fan of avocado, so I was actually a bit skeptical. The dish exceeded my expectations and then some. The avocado flavor was very subtle; I barely tasted it. The seasonings and spices used coordinated to create a strong yet not overpowering flavor. All in all, I was impressed with everyone and their works of art. They definitely have a career to fall back on if the health-care profession doesn’t quite work out! 2007 Iron Chef Winning Recipe: Ahi Salad Ingredients: Directions: For dressing, mix olive oil, salt, pepper, parsley, wasabi, lime juice, avocado, soy sauce, hot sauce, onions. Brush the tuna with olive oil, and sprinkle with salt and pepper. Heat pan. Sear steaks on very hot pan and cook for ~1 minute each side. Then cut up into bite-size chunks. Mix in dressing with fish. Pair with white rice and combination of cucumber salad, sautéed spinach with lemon soy sauce, or asparagus and carrots sautéed in butter and garlic.
| ||
Synapse is part of the Office of Student Life and Student Academic Affairs. | ||
Whose cuisine will reign supreme? That was the question that was in the heads of the people in attendance of the inaugural UCSF Iron Chef hosted by Asian Health Caucus last Tuesday, October 16. I was lucky enough to be chosen from the crowd as a student judge, alongside representatives from nursing, dental, physical therapy and medical schools.