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
Hattori: "'Licaproprii,' huh? Y'know, if I remember correctly, that's a 14th-century dish, essentially fried dumplings made with cheese and flour. Ought to be interesting to see how the challenger does it with this mozzarella.
And actually, a lot of the challenger's dishes seem like they're from the Medieval / Renaissance period in Europe, before the traders began importing New World ingredients into Europe. Makes sense."
Ah ha! You caught me. lol Oh well any excuse to try something new and Italian cuisine WAS considered the best cuisine in the world at that time.
To the challenger: What are imperial fritters and what do they contain? Are you dishes based more on northern Italian cuisine where tomatoes and other such nontraditional ingredients used?
Imperial fritters are a type of pan fried scone. They have cheese and pine nuts in them. I always use traditional ingredients.
What other ingredients are both chefs going to use and what do you both think about the main ingredient?
Excellent choice. Such fresh cheese works well with the way I cook. I am going to enjoy using it with all the fresh vegetables that the Kitchen provided.
To the challenger: Are you boiling the cheese to remove fat or trying to refresh the cheese? Are you roasting the garlic to bring out the sweet nuttyness or dampen the pungent factor of the garlic? Will you have enough time to make the pizza when you make the dough now?
Post by allezcuisine on Jan 31, 2008 17:24:17 GMT -5
"Does your Roman cuisine appeal more to the Japanese palate? How many dishes are you planning and how do they compare with the challenger's?"
Kobe: Today, I think the judges will be very impressed with my dishes. My cuisine today is not what I always do, so the judges will be in for a treat. Right now we're working on four dishes. I'm not concerned about the challenger's dishes right now...I've got to keep my focus on my own dishes!
"The purpose of life is a life of purpose." - Robert Byrne
To the challenger: Is the mixture going in the grinder for the terrine or for the stuffing of a dish? What are the dates for? Are the clay plates for baking the pizza or keeping something warm? How will your pizza compare with the Kobe's pizza?
To the Iron Chef: What are you going to do with the bresaola? What are your plans with the figs and balsamic vinegar?
Is the mixture going in the grinder for the terrine or for the stuffing of a dish? For the terrine.
What are the dates for? They are also for the terrine.
Are the clay plates for baking the pizza or keeping something warm? Yes.
How will your pizza compare with the Kobe's pizza? I am not sure they will be comparable. The dough I am using is more like a foccacia bread then pizza crust. It's lighter texture should appeal to the tasters palate and using the plates to cook it will give the crust a very nice crispness still. We will have to wait and see what they prefer.