missteetheironchef: Iron Chef is on YouTube! Subscribe to FilmRise YouTube channel!
Sept 14, 2023 19:14:04 GMT -5
missteetheironchef: Hello! Do y'all miss me!?
Sept 14, 2023 19:12:03 GMT -5
rosdaddy: Just a reminder - If you're new to the ICJ realm, or want to learn a little bit more than what you know - Check out this incredible episode of the Coarse Grind Podcast with host (yours truly) talking with some ICJ fan legends about the greatest show to eve
Oct 12, 2022 0:00:57 GMT -5
Sanji Himura: Depends. If you actually visited the place, then it would go under Restaurant Recommendations. If not, then maybe under Iron Chef/Challenger discussion.
Jul 1, 2022 18:59:18 GMT -5
okonomiyagi: Say I want to post a restaurant review of a chef featured on an iteration of the show: would that go under the board for the show, or under Iron Chef/Challenger discussion?
Jul 1, 2022 10:50:36 GMT -5
ironnut77: Sanji - I believe that "two victory" rule was in the very early days of the original show, scrapped after 1993 or so.
Jun 28, 2022 8:00:54 GMT -5
Sanji Himura: Few were brave enough to try it in ICJ, I can count a few of them off the top of my head, Toshiro Kandagawa is a top contender.
Jun 27, 2022 18:31:31 GMT -5
Sanji Himura: Tell me the truth here. Am I the only one who is slightly put off over the fact that the challenger in the final battle did NOT get to pick her Iron Chef of choice to do battle with? Two victories over an IC in ICJ earns a chef IC status...
Jun 27, 2022 18:30:13 GMT -5
Man Alive!: Those were the days! Kitchen Stadium took in many refugees from the wonderful Iron Fans community. I miss the old crew!
May 13, 2022 1:43:08 GMT -5
ironnut77: rosdaddy - ManAlive was indeed with us on IronFans. A bunch of the IronFans members followed him here once that site was defunct. Sadly, not many remain active today.
May 12, 2022 10:20:55 GMT -5
rosdaddy: Hey ManAlive - Nice to digitally meet you (or, re-meet if you were on the boards back in the early oughts)
May 11, 2022 23:23:38 GMT -5
Man Alive!: I'm still here! My heart swells every time I see renewed interest in Iron Chef!
May 5, 2022 1:38:18 GMT -5
ironnut77: Haven't seen ManAlive in a while - hope all is well, and that he can see the slight uptick in activity on this site recently. ICJ is STILL alive!
Apr 27, 2022 7:37:05 GMT -5
ironnut77: Dust? More like clumps of clay Welcome back Rosdaddy!
Mar 30, 2022 7:51:16 GMT -5
rosdaddy: *blows dust off his old IronFans username* Well, would you look at that...here I am...again. WHAT'S UP, IRONFANS ALUMS?? (And everyone else!) Hi!!!!
Mar 29, 2022 21:41:10 GMT -5
Post by missteetheironchef on Sept 22, 2006 15:33:20 GMT -5
White Chocolate Macadamia Cookies
1 and 1/2 to 2 cups flour 1 egg 1 tsp. vanilla 1/2 cup white granulated sugar 1/2 cup light brown sugar 1/4 pound butter, softened 8 oz. white chocolate bark, melted 1/2 cup macadamia nuts, chopped
In large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions, be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.
The Skinny: Bwwaahahaha...your kidding, right? You can use your favorite egg and sugar substitute.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Post by missteetheironchef on Sept 28, 2006 12:06:31 GMT -5
Orange Date Squares
1 cup dates, chopped 2/3 cup dark brown sugar 1/2 cup water 1/2 cup butter 6-oz. semi-sweet chocolate chips 2 eggs, beaten 1/3 cup orange juice 1/3 cup milk 1 tsp. baking soda 1 and 1/4 cups all-purpose flour 1/2 tsp. salt 2/3 cup walnuts, chopped
Place dates, brown sugar, water and butter in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, flour, salt and walnuts and fold into date mixture. Pour into a greased 13 x 9-inch baking pan and bake for 30 minutes at 350 degrees. Allow to cool and prepare glaze and drizzle over bars. Cut into squares and serve.
The Skinny: Use your favorite sugar and egg substitute, reduced sugar orange juice and low fat milk.
Post by missteetheironchef on Sept 30, 2006 13:20:45 GMT -5
Poached Pears with Vanilla Sauce
3 cups water 2 Tbsp. pure vanilla extract 1 cup sugar 4 - 6 ripe pears, peeled, sliced in half and cored
Combine water, vanilla and sugar in a saucepan. Cook over medium heat until sugar is dissolved. Add pears and simmer for 20 minutes. Remove fruit and set it aside to cool. Heat syrup until it thickens slightly. Place fruit in dessert bowls and pour syrup over top of fruit.
The Skinny: Hey, at least we didn't tell you to add whipped cream on top of the syrup. Use your favorite sugar substitute.
Future Miss Iron Chef USA and Miss Universe Iron Chef
This (poached pears) would be awesome with whipped cream. But then I put whipped cream on top of ice cream so what do I know......LOL. Sounds so good. Wonder how it would taste using apples, I had a bumper crop this year. Petite Granny Smiths.
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"
Vanilla Bean Custard Ice Cream (Credit to Alton Brown from Food Network)
3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces vanilla sugar 2 teaspoons pure vanilla extract 1 vanilla bean
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Add split vanilla bean and bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
I might suggesting to reduce the amount of sugar and bringing the mixture up to 175 to prevent any growth of bacteria. This ice cream is extremely rich and is a true custard ice cream. (Slightly modified recipe)
I tried making this after I saw this show but decided it is just too much work, and then it didn't turn out like his. I gave up on it and found a new way to make it from a woman on one of the morning shows and then I altered some ingredients. I now have perfected my ice cream recipe which is somewhere on this thread.
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"
Post by missteetheironchef on Oct 5, 2006 11:04:02 GMT -5
Creamy Orange Gelatin Salad 1 6-oz. package sugar free gelatin 2 cups boiling water 1 8-oz. package cream cheese, softened 1 14-oz. can sweetened condensed milk 1 8-oz. tub whipped topping 1 11-oz. can mandarin oranges, drained
Dissolve gelatin in boiling water and set aside. Beat cream cheese until fluffy and blend in with gelatin and water. Stir in whipped topping. Refrigerate for several hours until firm. Garnish with mandarin oranges before serving.
The Skinny: Use low fat cream cheese and fat free whipped topping.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Sprinkle 1/3 of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.
The Skinny: Use your favorite sugar substitute, light cream cheese and fat free topping.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Post by missteetheironchef on Oct 13, 2006 11:32:02 GMT -5
Bing Cherries in Red Wine Sauce
2 cups dry red wine 1 cup sugar 1 tsp. ground cinnamon One half tsp. ground cloves 1 Tbsp. grated lemon zest 2 pounds Bing cherries
Combine wine, sugar, cinnamon, cloves and lemon zest in a saucepan and simmer until sugar melts. Place cherries in a baking dish and pour wine sauce over the cherries. Bake for 25 - 30 minutes. Serve over vanilla ice cream, or frozen yogurt. You may use canned cherries if you cannot find fresh. If using canned cherries then just lessen the cooking time by about 10 minutes.
The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead. You can also use your favorite sugar substitute.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Post by missteetheironchef on Oct 13, 2006 16:16:31 GMT -5
Crumb Peach Pie
1 - 9 inch refrigerated piecrust 4 cups fresh peaches, peeled and sliced One half cup sugar One quarter cup all purpose flour 1 tsp. cinnamon
Topping:
One third cup brown sugar 1 tsp. vanilla 1 tsp. cinnamon Two thirds cup all-purpose flour One half cup butter
Combine peaches in a large bowl and mix well with sugar, flour and cinnamon. Pour into the pie shell. Combine topping ingredients until crumb mixture forms. Sprinkle over peaches. Bake at 375 degrees for 45 minutes.
The Skinny: Use your favorite sugar substitutes.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Post by missteetheironchef on Oct 18, 2006 11:55:17 GMT -5
Oatmeal-Nut Crunch Apple Pie
By EatingWell.com
Yield: 10 servings Active Time: 1 hour Total Time: 3 1/2 hours (including cooling time) Ease of preparation: Moderate
This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, skip making the crust and look for a ready-made whole-wheat pie crust in the freezer section of a natural-foods store. Whole Foods sells a wonderfully light and flaky version.
Crust 1 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1/4 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 2 ounces reduced-fat cream cheese (Neufchatel) 2 tablespoons canola oil 3 tablespoons ice water
Filling 3 medium Granny Smith apples, peeled and thinly sliced 3 medium McIntosh apples, peeled and thinly sliced 1/2 cup packed light brown sugar 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 2 tablespoons all-purpose flour
Topping 1/2 cup whole-wheat pastry flour 1/3 cup old-fashioned rolled oats 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 2 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons frozen orange juice concentrate, thawed 1/4 cup coarsely chopped walnuts
1. To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and the cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
2. Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.
3. Position a rack in the lower third of the oven; preheat to 375 F.
4. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.
5. To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.
6. Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.
7. After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they're browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.
Nutritional Information
Per serving: 328 calories; 13 g fat (6 g sat, 2 g mono); 21 mg cholesterol; 50 g carbohydrate; 4 g protein; 4 g fiber; 112 mg sodium; 211 mg potassium. Nutrition bonus: Vitamin C (15% daily value).
Make Ahead Tip
Equipment: 9-inch pie pan
To make ahead: Prepare and refrigerate the dough (Step 1) for up to 2 days.
Future Miss Iron Chef USA and Miss Universe Iron Chef