dauss
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Post by dauss on Jan 5, 2011 0:55:04 GMT -5
Evening gents. Glad to find a community based around my favorite show, at last!
Anywho, introduction aside, I was wondering if Michiba ever revealed the exact recipe to his trademark broth. It (obviously) features a lot of bonito, and kelp if I'm not mistaken?
Google hasn't really turned up anything for me.
Oh, and if anyone could pretty please point me in the direction of some additional downloads for ICJ beyond my current 141 digitaldistractions torrent, I would be very appreciative.
Thanks guys, happy viewing.
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Post by herringchoker on Jan 5, 2011 14:15:24 GMT -5
Welcome, dauss!! There are some gals here as well, myself included As far as I am aware, Michiba never gave an exact recipe for the broth. Just a guess on my part, but I suspect it's the sort of thing that's never been written down, and the amount of bonito shavings in a batch varying depending on the intended final use.
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dauss
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Post by dauss on Jan 5, 2011 17:29:30 GMT -5
Oh, of course, how could I forget the ladies. My apologies.
According to wikipedia, here's what I can find on the broth of vigor:
"Michiba's trademark was "Inochi no Dashi" (命の出汁; いのちのだし or "Broth of Vigor",) a combination of plenty of katsuobushi, skipjack tuna shavings and a form of edible kelp called "konbu," which he used during virtually every battle."
Does anyone know if they're missing anything in that, or is that just about everything? I happen to live in Canada, a land blessed with a hell of a lot of asian supermarkets, I'm sure I could find everything there to experiment.
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Post by herringchoker on Jan 6, 2011 14:24:21 GMT -5
Based solely on the camera shots of the pot on the stove, the list of ingredients sounds about right. What part of Canada do you live in, dauss? I'm originally from New Brunswick and have also lived in Ottawa and Newfoundland...
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dauss
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Post by dauss on Jan 7, 2011 5:12:23 GMT -5
I live in the east end of Toronto, myself.
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Post by tuthead on Jan 9, 2011 23:47:13 GMT -5
Oh, and if anyone could pretty please point me in the direction of some additional downloads for ICJ beyond my current 141 digitaldistractions torrent, I would be very appreciative. I'll take this one. Go to the site in my signature, The Iron Chef Collection. --I have every single episode that aired on Food Network. --I have copies of the original Japanese broadcasts of many episodes not shown on FN. --I have subtitled Japanese language episodes that aired in the US before Food Network picked up the show. --I have Beyond Kitchen Stadium where you'll find IC parodies, commercials and other appearances of Iron Chefs, challengers, and guests. And while I don't update it nearly as often as I did before, there are still more episodes to come. Keith
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Post by missteetheironchef on Jan 10, 2011 18:51:30 GMT -5
Thanks, tut!
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Post by ironchefcanadian on Jan 11, 2011 17:14:53 GMT -5
Oh, of course, how could I forget the ladies. My apologies. According to wikipedia, here's what I can find on the broth of vigor: "Michiba's trademark was "Inochi no Dashi" (命の出汁; いのちのだし or "Broth of Vigor",) a combination of plenty of katsuobushi, skipjack tuna shavings and a form of edible kelp called "konbu," which he used during virtually every battle." Does anyone know if they're missing anything in that, or is that just about everything? I happen to live in Canada, a land blessed with a hell of a lot of asian supermarkets, I'm sure I could find everything there to experiment. That's about right. The "Broth of Vigor" is essentially an enhanced form of dashi, a traditional Japanese broth used to enhance flavours in several soup and noodle dishes. A secondary form of dashi is used to make sauces. The way to do it is to start with a pot of water, put over medium to high heat, and immediately put a piece of konbu kelp in it. Once the water starts to bubble, fish out the kelp and add the katsuoboshi. When the katsuoboshi is completely soaked, strain, let stand a few minutes and then use. It should be pointed out that normal dashi uses maybe 1/2 a cup of katsuoboshi per quart of water. Michiba, of course, used a lot more, mainly to get a more flavored broth more quickly. It should also be pointed out that the flakes were prepared before the beginning of the battle by shaving a block of dried bonito and transferring the shaven stuff into a paper bag.
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dauss
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Post by dauss on Jan 14, 2011 16:03:51 GMT -5
Oh wow, thanks tuthead I had no idea anyone had assembled a collection of episodes that huge, what a great resource for fans. Thanks for letting me know about it now.
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Post by Man Alive! on Feb 2, 2011 0:53:27 GMT -5
It's good to see this site is still a place where the Iron Chef fan community can converge to share resources and knowledge!
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