ironnut77: Giving a shout in the hope of sparking some more activity on here. Thank you Man Alive! for continuing to keep this forum on the Web, despite the shadows of the past activity. As I posted elsewhere, ICJ is not dead yet!
Mar 8, 2018 10:06:06 GMT -5
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
mickster May 3, 2006, 2:54pm » I love Ming, watch him every Saturday on PBS. I made some homemade vanilla lemon ice cream yesterday. was yummy. 1 &1/2 cup heavy whipping cream (no carbs) 1/2 cup French vanilla cream (no carbs) 1/2 vanilla syrup (sugar free) juice from one whole fresh lemon 1 & 1/2 cup Splenda Beat in a bowl with electric mixer for three minutes. cover bowl and place in fridge overnight to make it creamy Next day pour mixture in your ice cream maker and freeze. Makes enough for a couple people but I ate it allllllbyyyymyyyyself
mickster Jun 28, 2006, 8:19pm » Mickey's ice cream recipe: Any flavor of "Edge" low carb drink in the silver carton. Three whole eggs, Splenda, heavy whipping cream, your choice of no carb flavors, your choice of fresh fruit. You also need an ice cream making machine. In a heavy sauce pan heat the Edge milk drink. Mix the eggs and Splenda in a bow with a whisk Pour hot Edge into sweetener and egg mix and combine, then transfer mixture back to sauce pan and cook for about 3 - 5 minutes, stiring constantly with a wooden spoon until sauce thickens. Remove sauce from heat and pour over a sive to remove any lumpy eggs, into a bowl. Refrigerate for three hours. When mixture is chilled, beat one cup heavy whipping cream until peaks form, add more Splenda to your personal sweetness taste and beat again. Add the chilled sauce and beat until blended. You can also add your flavors, i.e., vanilla, carmel, etc., at this time. Pour mixture into your ice cream bown and begin freezing the mixture. Once it starts getting thick you can add chopped fruit, nuts, whatever. Continue with the freezing on your ice cream machine until it's ice cream. Transfer to a large bowl and put in freezer for a couple hours. It's really easy.
Achen Oct 2, 2006, 4:56pm » 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)
Post by missteetheironchef on Oct 9, 2007 15:18:53 GMT -5
Affogato by Cat Cora (Serves 4)
4 tablespoons espresso, brewed 4 tablespoons Amaretto or Frangelico 1 1/2-cups coffee or hazelnut ice cream 8 tablespoons heavy cream, whipped 1/2 cup chocolate ganache, warmed 4 tablespoons toasted hazelnuts, roughly chopped
In the bottom of each tall dessert glass pour espresso and Amaretto. Place 3 scoops of ice cream into each glass. Pour the warm chocolate ganache over the ice cream. Top with two heaping spoonsful of whipped cream and sprinkle with the chopped nuts. Serve immediately.
Future Miss Iron Chef USA and Miss Universe Iron Chef