ironnut77: ishinabelover111: the site ironcheffans.com has a listing, but still working to restore links to episodes
Aug 25, 2020 14:43:24 GMT -5
ishinabelover111: I've gotten back into iron chef after I recalled watching it whenever it aired on SBS, but I am struggling to find any sort of solid archive for the show that is still maintained today. ironchefdb.com only has links to youtube videos and not enough info
Aug 17, 2020 7:31:31 GMT -5
Man Alive!: After many years, the original forum background has been restored! I thought it was lost to time, but it's back!
Apr 5, 2020 5:21:46 GMT -5
ironnut77: Random SHOUT to keep some activity on the site! :-)
Jul 17, 2019 15:05:09 GMT -5
okonomiyagi: A special celebrity episode of Panel Quiz Attack 25 (Japan's longest-running quiz show), hosted by Shinsuke Shimada (Episode 436, Battle Taisho Prawn vs. Chen): www.youtube.com/watch?v=lQ3uTUchjJU
Mar 5, 2019 12:18:26 GMT -5
Iron Chef Mandy: What? ICJ is/was back on Cooking Channel? Who refused to let me know? DO I HAVE IT?
Jan 5, 2019 14:04:34 GMT -5
tuthead: When did Iron Chef Canada become a thing? Has anybody watched it? Is there any interest in watching it? I have two episodes I can share if anybody wants.
Nov 1, 2018 12:13:18 GMT -5
Man Alive!: New episodes of ICJ premiere tomorrow in the US on Cooking Channel! Allen Cuisine!
Oct 6, 2018 22:17:16 GMT -5
ironnut77: What's this? TWO new members? :-)
Apr 19, 2018 8:08:56 GMT -5
mckenzie: hungry again
Apr 19, 2018 3:59:57 GMT -5
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
Post by allezcuisine on Oct 16, 2006 13:40:55 GMT -5
Ota - Kuku-san, I'm back with the Iron Chef right now. Ishinabe-san, your dishes tend to the Italian flavor rather than the creamy sauces used by French chefs. Is there a spicific idea you have in mind for your dishes in this battles, or do the French chefs use pasta?
I plan to take the tasters through a tour of different flavors today, not just the traditional method of French cuisine. As for the lamb, the French do use lamb in their cooking.
As for chef Barber, stay away from my stuff! *laughs* He can do as he pleases, and I wish him well.
Ishinabe *adding butter and heavy cream to soup*: OK, the soup is done. The ravioli are all done- fried and being kept warm. The gnocchi are filled and ready to be boiled.
Ishinabe: Hurry! Start up the ice cream machine! Remember to include the pumpkin and pecan nougat pieces in the ice cream.
*Ishinabe grabbing some lamb chops*
Ishinabe: We'll coat these in bread crumbs, dijon mustard, rosemary, thyme, parsley, and finely crushed pumpkin seeds. We'll stuff it with a pumpkin, brown sugar, and pecan filling. It will be served over a bed of mixed greens.
*Starts coating the lamb chops, while sous chef Ni gets out the rum*
Ishinabe *looking at the rum*: Yes, that's the good stuff. I also need you to gather some pumpkin spices, heavy cream, and some ginger and orange zest. Also get the small pumpkins we picked out earlier!
Sous chef Ni: I'm on it.
Ishinabe: Sous chef Iti, I need you to gather some more cream, chocolate, eggs, and some of that flaky pastry dough. You also need to get started on the "extra fixings" for the ice cream I told you about earlier, remember?
Sous chef Iti: Yes, sir. I got it.
Ishinabe: We're going to do a gratin, OK? We need those basic ingredients, but I have a twist! We also have another appetizer to do. Let's get some Roquefort, or a blue cheese for that. I'm also going to need some pastry dough.
Ishinabe: OK. I think we're good. Iti, also, get on that rice!
Ishinabe: What's the time?! *Wipes sweat from brow*
"The purpose of life is a life of purpose." - Robert Byrne
Post by ironchefcanadian on Oct 16, 2006 13:49:26 GMT -5
*The spice jars are now filled. Barber hustles over to the pantry and comes back with 5 small round loaves of bread. He picks up a bread knife and motions to Isao.*
Barber: "Allright, now I need you to cut a hole in each loaf -- like this (*demonstrates*) -- and then brush the inside with a little olive oil, and put them on a baking sheet. We need to get that done by the 40-minute mark."
*As Isao begins cutting, Barber moves to the other counter, picking up a head of garlic and some eggs.*
Barber: "Keiichi-san, let's get the whizzer rinsed out -- it's time to get the latkes ready."
Ota - Squeeze-san, Chef Barber is using the spice jars for a presentation for one set of his dishes. He said normally he would use cruets with corks but the ones here are not the right size, and the sake tokkuri are porclain, he wants glass. Well, we will have to wait to see how he presents them. I finally got a word or two out of IC Ishinabe. It seems he has plans for giving the tasting panel a wide variety of flavors. Of course, since Italy is right next door to France, they have a tendency, sometimes, to let their food overlap each others, which accounts for the ravioli. The IC is making an ice cream that will knock the socks off the tasting panel, for sure. I'm hoping there will be some leftover. You know how I love ice cream!
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"
Post by ironchefcanadian on Oct 16, 2006 16:07:14 GMT -5
*At the counter, Barber is vigorously rubbing some peeled pumpkin against the coarse side of a box grater. Keiichi moves beside him with another opened plastic cannister. Barber looks inside and takes a whiff.*
Barber: "Okay, dump two cups of that into the whizzer and give it a blend."
*Keiichi measures out two cups of the contents, which look to be a rice dish, into the food processor. He turns it on to blend.*
Post by ironchefcanadian on Oct 16, 2006 16:42:56 GMT -5
*The pulverized rice is now dumped into a stainless steel bowl, along with the shredded pumpkin. Barber grabs an egg, cracks it into the bowl, then uses his hands to work the pumpkin, rice and egg mixture.*
Barber: (to Keiichi) "Now mix it like this. You don't have to squeeze it, just work it until you get the pumpkin and the rice all mixed in together. If it doesn't feel like it'll hold together, use that flour over there --" *points* "--and work in about a teaspoon at a time."
Keiichi: "What should it feel like, Barber-sensei?"
Barber: "Like a dumpling."
Keiichi: "Ah, of course, I can do that."
*Barber leaves Keiichi to mix the pumpkin while he goes to wash off his hands.*
Post by ironchefcanadian on Oct 16, 2006 17:49:28 GMT -5
*Picking up a wooden spoon and a stick blender, Barber goes over to the simmering pot of pumpkin soup. He sniffs at it, takes out a teaspoon and tries it, nods and dips in the stick blender, pureeing the soup in the pot as it cooks.*
Okada: What happen Ota? Are you conducting the interview yourself?
*Chuckling in the Royal Box.*
Ota - ???HUH? Let me see, where am I. OK. Am back here with Chef Barber. Barber-san, this rice container has IC Chen's name on the label. I see you have found more leftovers from the Iron Chefs. The label also say it contains long grain rice, shrimp and crab broth, cilantro, and Szechuan peppercorn. Sounds very good, but, do you think it's fair to use the IC's leftovers, even if it may save a bit of $$$? I mean, the dishes you're creating are not totally your own. This may backfire on you, with the tasting panel. One thing for sure, you are certainly demonstrating why you are called the peasant chef!
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"
Post by ironchefcanadian on Oct 17, 2006 13:15:07 GMT -5
Barber: "Ota-san, you know that's not true. I'm not presenting the Iron Chef's creations as my own. What I *am* doing is re-using Kitchen Stadium's creations in new applications that was never anticipated by their creators. It is a form of creativity that a lot of restaurants do use, but don't like to talk about. "Take this rice for example. Reheated, it's probably good on its own. Most restaurants would probably either fry it or add it to a soup. But I've turned it into a partial binding agent along with the egg to make latkes with our shredded pumpkin. That's my particular form of creativity, and remember it's creativity towards highlighting the pumpkin, not any other ingredients. "Now if you'll excuse me, I need to check on our steaming vegetables for our salad."