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 Jun 24, 2006 15:27:36 GMT -5
Chocolate!
Oooooooh Yesssssss! Ahhhhhh, Uhhhhhhh!
Sorry got carried away there.
Chocolate, I adored it. I love to eat em!
Here's a fancy one:
Chocolate Soup
4 1/2 cups whole milk 1 cup sweetened condensed milk 1 vanilla bean, split and scraped 10 ounces bittersweet chocolate, chopped 5 tablespoons cornstarch 5 tablespoons cold water Mini chocolate biscotti, for garnish Fresh raspberries, for garnish Fresh mint leaves, for garnish
In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.) Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Post by missteetheironchef on Jul 12, 2006 16:19:35 GMT -5
Chocolate White Chocolate Chunk Cookies
from the Barefoot Contessa
1/2 pound unsalted butte,r at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 pounds good white chocolate, coarsely chopped
Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
Future Miss Iron Chef USA and Miss Universe Iron Chef
Post by missteetheironchef on Jul 12, 2006 16:21:47 GMT -5
Chocolate Truffles
1/2 pound good bittersweet chocolate (recommended: Lindt) 1/2 pound good semisweet chocolate (recommended: Ghiradelli) 1 cup heavy cream 2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners’ sugar Cocoa powder
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.
Future Miss Iron Chef USA and Miss Universe Iron Chef
I've had a recent craving for some chocolate fondue. It's about time I got out the old pot again. Maybe when I have a friend over we'll splurge on some fruits and chocolate.
Yes, strawberries are at their peak now. The ones I had yesterday were huge and dark red and jucy. For once they really tasted like strawberries instead of the enhanced, rush to market from California that don't taste good.
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"