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 miwaneisan on Apr 26, 2013 10:28:54 GMT -5
In the new Iron Chef Japan, there was an outspoken female judge, Setsuko Yuuki (結城摂子). I got interested in her because her reputations among the fans were pretty bad due to her sharp tongue. She was especially harsh to Iron Chef Japanese, Kurogi. I asked one of Japanese IC fans, ”Do you know something about Yuuki?” This question led me to know about “El Bulli”. He gave me some interesting information: (1) About Yuuki (2) Tokyo Gastronomy (you tube) (3) “El Bulli” The World Best Restaurant and Iron Chef members. (you tube)
* It’s a little bit long story, so I’ll post little by little (due to my bad English… :P)
She was an outspoken judge. We know that there was a critical judge in the original show, too, a gourmet from Hong Kong, Chua-Lam but he was funny. He understood well about entertainment. (He was a vice president of a film company.) But Yuuki’s comments often made Japanese fan’s blood freeze… She used to work for the original Iron Chef Japan as a total coordinator for all about food display. We saw beautiful display of ingredients, tableware and the tasting dishes in the original Kitchen Stadium and thought, “Wow, looks delicious!” That was her job. But now she is not just a background staff.
Post by tetsujin070561 on Apr 26, 2013 19:20:01 GMT -5
Hello Miwa-san. Thank you for this information. Unfortunately, El Bulli closed last year, but it was a legendary shrine of modern haute cuisine.
I know several people who flew from California to Barcelona, took the drive up the coast to El Bulli, had the 32-course tasting menu, and then flew back home. Ferran Adria, the longtime owner/chef, is considered to be one of the greatest exponents of 'molecular gastronomy' - a term he does not accept.
Wow, celebrities in the US flew for Barcelona just for dinner. And 'molecular gastronomy' sounds interesting. I understand why they call so. Thank you, Tets, for those information. Yes, I found there are many pros and cons about Ferran Adria's cuisine. I gathered a few information but please provide supplementary comment or correction if there is something more interesting or wrong. (what I don't know at the moment is that many Japanese websites say they closed in 2011 but in the US, is it said they closed in 2012: last year?)
Well, first, my friend passed me the following information about Setsuko Yuuki. It’s a Japanese food writer, Tomosato’s blog…I don’t know if it’s true but it is...
That food writer doesn’t like Yuuki as same as many of IC fans in Japan, but one of his blog’s audiences (maybe a chef) posted a caution to him, “Sensei, please be careful. Yuuki is powerful in culinary industry of Japan. I know how you feel but writing critical articles about her would be a little bit risky for you. She is a behind-the-scenes ruler of TOKYO GASTRONOMY.” (The food writer said, “TOKYO GASTRONOMY? Is there really such a faction or an organization in culinary industry of Japan!?” But it looks like a mystery faction of avant-garde cuisine.)
Also the poster says, “Yuuki has control over all rights to global expansion events of Japanese chefs. She is a THOROUGH CULINARY EVOLUTIONIST and the most trident of “Anti-Kyoaji” faction. (Kyoaji is a restaurant of Kurogi’s teacher, Kenichiro Nishi…classical & traditional Japanese cuisine...I think that an old challenger Kimio Nonaga in 2002 Japan Cup special would rather belongs to this side.) That’s why, Kurogi was attacked by her. (My friend and I had some chats and agreed that “They are kind of antithetical to each other. Kurogi’s teacher, Nishi must have watched the Ep.13 of the show feeling heart-breaking grief. But Kurogi should be just as he is. He should get more confident against her even though she is a judge.”) Also he said, Yuuki is more like a controller & an adviser of RYUGIN and NARISAWA (both Michelin 2013’s star restaurant).”
* RYUGIN (New Japanese Cuisine) -- “Michelin Tokyo, Yokohama, Kamakura 2013” 3-star
I ran out of words. This is presented by Chef Seiji Yamamoto, an owner and head chef of RYUGIN. In the new ICJ Ep #13 at 06:05, they showed us a ranking list. It was “Your recommended Iron Chef” vote ranking. The No. 1 was Seiji Yamamoto of RYUGIN.
Here is a documentary show "Professional" about Yamamoto:
Post by miwaneisan on Apr 28, 2013 12:05:03 GMT -5
3. El Bulli – The Last Supper - a challenge of Setsuko Yuuki
As many of you probably know, El Bulli was a Spain’s famed restaurant and the name of “El Bulli” comes from French bulldogs. (see Sanji’s comment in his thread “Ask a Doc”.) There were many bulldog’s pictures & drawings at El Bulli. They had been No.1 five times in total at “The World’s Best Restaurant 50”:
It’s a restaurant magazine and it’s not any authority like Michelin. But I read that many young chefs in the world say they are eager to get this ranking rather than Michelin recently. As for Michelin, their agents select the restaurants and evaluate, but “the World’s best restaurant 50” looks like different:
El Bulli was No.1 in this ranking continuously during 2006-2009 (in the new ICJ Ep #5, “a nominee from Spanish cuisine”, they introduced about El Bulli at 00:00 - 00:08.) but in 2010, they announced that they would close their restaurant business in July, 2011. (*If my information has something wrong, please correct.)
My friend informed me about an interesting video. It’s just “The Last Supper” at El Bulli and a Yuuki’s documentary aired on 9.21.2011 and 4.26.2012 by FujiTV NONFIX. We can see Yuuki, Hattori, Sakai, Ishinabe, Chen Kentaro and a bit of young Wakiya’s photo. As far as I read the food writer’s blog in the above, I thought Yuuki was scary. But after my friend passed me this video and I watched it, I found her good point and understood she is really an expert for all about food culture. (She is not just a food display coordinator anymore.):
* YOU TUBE VIDEO *El Bulli - “Spread the ingredients of Tohoku region to the world” - Challenge of Setsuko Yuuki and Iron Chef Japan
- First, they introduce about Yuuki. She has experienced whatever any top chefs made in Iron Chef Japan as a staff. Hattori and Sakai talk about Yuuki’s great carrier, knowledge, insight about the foods. Hattori says, any chefs are nothing compared to her knowledge. Sakai says, her experiences and insight are rather greater than chefs.
- We see Yuuki travel to Spain to enjoy the last dinner of El Bulli before they close. They explain that El Bulli’s capacity for the guest is 50 people a day but they receive 2 million people’s applications to make a reservation a year. That’s why they are called the most difficult restaurant in the world to make a reservation. The avant- garde culinary techniques we can see in Iron Chef today were all invented by Ferran Adria, the last head chef of El Bulli. (They did research the molecular structure, the temperature of freezing point and melting point and chemical reaction of the ingredients and invented the advanced cooking equipments or techniques.)
- Yuuki talks about her experience. She experienced many chef’s focused culinary skills when she worked for Ryouri-no-Tetsujin but she thought El Bulli was quite an evolutionary stage apart when she ate El Bulli’s dishes. She thought, “Picasso came in culinary world.” Also Ferran Adria talks, he was affected so much by Japanese cuisine techniques that Yuuki introduced him in Japan.
- Yuuki visits a market in Spain and her favorite restaurant. She shows us her extraordinary knowledge and cultural histories of each food fluently. She says she referred to beautiful display in European market for the food display in Ryouri no Tetsujin she used to work for.
- She visits Tohoku, Japan before leaving to Spain. She is going to bring some ingredients of Tohoku to Ferran Adria. Because any unusual ingredients he uses would spread to the world so quickly. eg. “Yuzu” en.wikipedia.org/wiki/Yuzu she introduced Adria before is now used by the chefs in all over the world. That’s one of her biggest purposes for this trip to El Bulli. She visits the restaurant of an old challenger in Ryouri no Tetsujin, Shimamura and they discuss what she should bring to Adria. She picked up two ingredients: “Sake-kasu”: kyotofoodie.com/what-is-sake-kasu/ “Kuro-ninniku” (black garlic): blackgarlic.com/
- We can see many amazing culinary techniques of El Bulli. Some are like chemical experiments. And…holy! Yuuki complains to the world’s best restaurant’s No.2 chef’s dish and advises some improvement to him! - And finally the last dinner at El Bulli begins. 50 chefs serve 50 guests. Adria says, he is planning to serve 44 or 45 dishes!
- 32:51 --- Hotdog of Mojito - 33:20 --- Ball of green olive liquid - 33:40 --- Macaroon of Parmesan - 33:48 --- Balloon of Gorgonzola - 35:30 --- They eat something like a brown bean on a spoon. There is something white on the bean. It is miso soup with tofu. - 36:04 --- Match stick of soy source and Wasabi. - 37:19 --- Tofu Tiramisu and soy source powder with Dashi soup. Chen Kentaro eats it and says with laugh, “I can’t explain the view of Adria’s world in my own words!” - 38:02 --- Sushi-roll of Sake-kasu Gelato and laver powder. Yuuki says it’s perfect. - 39:24 --- Kuro-ninniku Glace. - 39:55 --- Hattori comments, ”I totally admire Adria and his creativity.” - 40:00 --- Ishinabe comments, “Fantastic! That’s my only word.” - 40:40 --- Tartar of Oyster - 40:42 --- Taliatelle of Consommé, Carbonara source - 40:44 --- Caviar source appended with Hazelnut Caviar - 40:51 --- Ceviche of Clam - 40:57 --- Gazpacho (White Gazpacho) - 41:26 --- Cappuccino of Gibier - 41:32 --- Ravioli of Rabbit with Bolognese source - 41:45 --- Dr. Hattori looks FULL…! (everybody laughing) - 41:50 --- Nippon Pond (Adria made this dish contributing to one of his today’s guests. It’s a message from Adria that El Bulli’s close doesn’t mean the end but mean the new start. After ice of pond melting, spring comes.) - 42:47 --- Coke of Glass - 42:54 --- Chocolate in Jewel box. (The last course.)
49 dishes served after all.
Last Edit: Dec 22, 2013 9:03:48 GMT -5 by miwaneisan