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 ironchefcanadian on Aug 30, 2007 8:31:45 GMT -5
****post***** Capers are normally pickled, and you can expect a sour-salty taste, not as mild as an olive. They They also have a medium texture, slightly firmer than an olive.
Their primary use is as a seasoning, usually in sauces. They also bring out a more intense flavor in smoked items such as salmon.
The good news is, there's a big range of savory dishes in Italian cuisine that uses capers. The bad news is, the chefs will have to use the caper's flavor to intensify the overall flavor of the dish without making it too salty. Saltiness is going to be the biggest problem with this one.
No, I'm not trying to do Hattori's job, I've used capers before (with smoked salmon and cream cheese in sandwiches) and you guys have your work cut out for you.
Sorry it took so long to post guys. Today has been crazy.
No worries ICC, I have to agree with you. I myself love making a good strong marinara or spaghetti sauce with capers. Really they go well with any strong flavors from what I have seen. I understand they are great with garlic. Just don't forget to rinse them first.
Post by Sanji Himura on Aug 30, 2007 21:20:40 GMT -5
You seriously put me on the defensive, MA. Normally I would come up with a menu just like that, but today, I had to take half the day to even get off the starting blocks. You can guarentee that my menu will be an Himura origonal menu.
To Otha: The initial ingredients that I'm working with today:
Soy sauce, Kobe beef, pre-made pizza dough, game hen, chili powder, cumin, garlic, 1 round loaf of sourdough bread, parmigiano-reggiano cheese, anchovies, lime, dijon mustard, worchestershire sauce, cilantro and romaine lettuce hearts.
I should have three or four dishes today.
For we brought nothing into this world, and it is certain we can carry nothing out.
And having food and raiment let us be therewith content.