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 Man Alive! on Jun 13, 2007 18:19:16 GMT -5
This is the official thread for Iron Chef RPG 14 discussion. Any comments about anything in the RPG that don't actually belong in the actual RPG thread should go here. Also, any notes for Ohta should go in this thread as well.
Last Edit: Jun 13, 2007 18:19:43 GMT -5 by Man Alive!
Hey "Doc", there are three types of "trinity" in Cajun cooking: onion, bellpepper, and garlic; onion, bellpeper, and tomato; and onion, bellpeper, and celery. Just wondering if you missed the onion in my list.
Ok, the reason there are different Trinities in Cajun cooking is regional differences. The variation of using tomatoes is from the Spanish influence in and around New Orleans. Garlic is used frequently in Cajun cooking with a Trinity and in some places the celery will be left out entirely then making the garlic the third ingredient.
Here's a good article on trinities for anyone who wants to know. The Holy Trinity
Last Edit: Jun 15, 2007 11:37:50 GMT -5 by Arrianna
You're welcome AC. Always glad to pass on some of my favorite cooking.
Sorry about that MA ,it's a bottle of Truffle Oil. A camera shot should be able to show that just fine. I remember Truffle Oil being used more then once (I think I might have myself in an earlier battle at that) and since it keeps for 3 months at room temperature and longer refrigerated I figured there was a good chance of finding some.
Last Edit: Jun 16, 2007 20:11:07 GMT -5 by Arrianna
TartufLanghe “L’Oro in Cucina” White Truffle Oil 100ml (3.38oz).....................19.50 The white truffle oil a major German food magazine judged Alba’s finest. With fine Lake Garda olive oil as its base, it is easily the finest truffle oil we’ve ever tasted ... possibly the best ever made.
TartufLanghe Truffle Purée 30g jar (1oz)............... 39.95 Ninety-nine percent pure white Alba truffle in an olive oil base. On rich egg pasta with melted butter, this is the closest you’ll get to eating tajarin al tartufi in Alba in November.
The most important aroma compounds in truffles are a number of characteristic sulphides: dimethyl sulphide, also known from asparagus, 2,4-dithiapentane, in dilution reminiscent of garlic, and 2,4,6-trithiaheptane.
So the cheaper stuff is similar to artificial Vanilla. Fine for aroma but does little for flavor. Trust me.
ok, the yellow-red lump is crawfish fat, not to be confused with crawfish butter. The fat comes from the heads of the crawfish the butter is made by cooking crawfish shells in butter and then clarifying it.
The bottle of spices is Chef Quan's own blend of Cajun seasonings. It's a secret.