nylon: Many thanks, Chairman Mandy. I have archived your historic note at ironchef.org (The Iron Chef Exchange). Allez Cuisine!
May 29, 2016 0:53:28 GMT -5
tetsujin070561: okonomiyagi: This version of Battle Rice is from Pony Canyon VHS tapes, an official product of Fuji TV. So, it has been seen outside Japan, but not on USA television.
Dec 7, 2015 23:12:08 GMT -5
okonomiyagi: Battle Rice (https://www.youtube.com/watch?v=ZdP1EZGkIAQ&index=1&list=WL) and Battle Bread (https://www.youtube.com/watch?v=5utWdOflZIw&list=WL&index=2) now available for viewing! Never before seen outside Japan!
Oct 21, 2015 0:37:17 GMT -5
missteetheironchef: Watching Sakai-san's debut battle on Youtube! https://www.youtube.com/watch?v=eEnkWfwaWWg
Jun 6, 2015 14:05:48 GMT -5
Sanji Himura: Iron Chef America just hit Netflix for at least US audiences. Read more about it here: http://flamola.proboards.com/thread/1762/iron-chef-america-hit-netflix
Apr 2, 2015 15:28:57 GMT -5
Man Alive!: The presentation on Iron Chef Thailand is really slick! The set, graphics, and music are all fantastic.
Mar 8, 2015 2:09:55 GMT -5
okonomiyagi: Looks like Kitchen Stadium Thailand got a pretty sweet makeover. The not-so-sweet stuff: they've adopted the new American format. https://www.youtube.com/watch?v=eNEN5ZwrpNk
Feb 17, 2015 19:42:29 GMT -5
tetsujin070561: 21 years ago - has it really been so long?
Oct 11, 2014 6:25:48 GMT -5
miwaneisan: Happy birthday Iron Chef!!
Oct 10, 2014 13:55:06 GMT -5
Iron Chef Mandy: That's the thread. I first assumed that didn't fly with staff...
Sept 15, 2014 12:55:36 GMT -5
herringchoker: ICM - If you're referring to the post about Todd English getting arrested, I remember seeing it. But it seems to be gone now...very odd.
Sept 10, 2014 12:48:42 GMT -5
Iron Chef Mandy: Where's the thread I made... Maybe a few days ago?
Sept 9, 2014 14:25:52 GMT -5
Man Alive!: Welcome back!
Jul 5, 2014 3:53:11 GMT -5
Post by nitrofishblue on Oct 27, 2008 10:56:21 GMT -5
Now, that was one offal show
I never saw so many cuts of meat that I wouldn't have the nerve to put in my mouth. I can deal with liver but heart tartare is a bit over the top. And that chocolate covered liver mousse looked so appetizing (not).
I guess the judges weren't overwhelmed either since the scores for taste were the lowest I have ever seen.
Thank goodness I have a nice pot of chili ready for dinner tonight and it is made from just plain old ground beef.
"The greatness of a nation and its moral progress can be judged by the way its animals are treated." Gandhi
Post by Man Alive! on Oct 27, 2008 17:18:41 GMT -5
Well, the Halloween show definitely succeeded in grossing out its audience. It was a fun battle, but one of the few I wouldn't want to judge. Going by the scores, I guess the judges shared that sentiment.
I enjoyed watching it a lot. I haven't been watching many of them lately because they are on so late here but I had to see this one. I would have loved to try the dishes but I'm probably a little strange.
Post by ironchefcanadian on Nov 5, 2008 0:19:49 GMT -5
3 lbs / 1.4 kg beef tripe 1 cup sour cream 1/2 cup sifted all purpose flour 1 stick butter 1 Spanish onion, chopped fine 3 beef stock cubes or envelopes dissolved in 1 1/2 cups water 2 additional beef stock cubes or envelopes 2 tsp cayenne 1 tsp sugar 1 bay leaf 1 tbsp black lumpfish roe 1/2 tsp dried thyme
1. Cut the tripe into 2 x 1 " strips.
2. Rinse, then place tripe and beef stock in a large saucepan. Bring to a boil and then simmer for 30-45 minutes.
3. Remove the tripe and place in a large baking dish with a cover. Crumble the bay leaf and thyme together, and add to the stock along with the beef stock cubes / envelopes, and let simmer. (At this point, preheat your oven to 325F.)
3. During this simmer, melt the butter in a large skillet and add the sugar and flour. Stir until thick, then add onions and cook until onions are translucent. Reduce heat to medium-low.
4. A little at a time, pour the stock through a strainer into the butter/onion mixture and stir to combine. When the stock is used up, pour this thickened sauce into the baking dish on top of the tripe.
5. Cover the dish and bake for 30 minutes.
6. Season to taste with salt, pepper and cayenne, then add the sour cream and lumpfish roe. Bake for a further 15 minutes.
7. Serve with bloodwine (or Sangria del Toro) or a dark beer.