Man Alive!: Those were the days! Kitchen Stadium took in many refugees from the wonderful Iron Fans community. I miss the old crew!
May 13, 2022 1:43:08 GMT -5
ironnut77: rosdaddy - ManAlive was indeed with us on IronFans. A bunch of the IronFans members followed him here once that site was defunct. Sadly, not many remain active today.
May 12, 2022 10:20:55 GMT -5
rosdaddy: Hey ManAlive - Nice to digitally meet you (or, re-meet if you were on the boards back in the early oughts)
May 11, 2022 23:23:38 GMT -5
Man Alive!: I'm still here! My heart swells every time I see renewed interest in Iron Chef!
May 5, 2022 1:38:18 GMT -5
ironnut77: Haven't seen ManAlive in a while - hope all is well, and that he can see the slight uptick in activity on this site recently. ICJ is STILL alive!
Apr 27, 2022 7:37:05 GMT -5
ironnut77: Dust? More like clumps of clay Welcome back Rosdaddy!
Mar 30, 2022 7:51:16 GMT -5
rosdaddy: *blows dust off his old IronFans username* Well, would you look at that...here I am...again. WHAT'S UP, IRONFANS ALUMS?? (And everyone else!) Hi!!!!
Mar 29, 2022 21:41:10 GMT -5
Man Alive!: A reboot of Iron Chef is coming to Netflix! And welcome, icfanus5!
Jan 20, 2022 20:02:24 GMT -5
icfanus5: Hello all and Happy New Year! Long time IC fan. Started watching when I was probably 10 or 11 years old, I'm 35 now! I'm sad to see a lot of the people no longer with us, like Kobe and Kandagawa.
Jan 2, 2022 16:44:56 GMT -5
ironchefquack: Thanks, glad to be here!!
Nov 19, 2021 11:05:31 GMT -5
Man Alive!: It’s wonderful to see some renewed interest in ICJ episodes! Thanks to all of our members who have been sharing their collections in recent weeks!
Feb 24, 2021 0:07:33 GMT -5
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
Post by missteetheironchef on Nov 15, 2006 17:13:32 GMT -5
Nakamura to the assistants: Alright men, 10 mins down, 50 to go. Are the eggs in the pot of hot water? Yes? Ok and I need some cooked crab pieces along with some chopped peas and carrots for my noodle salad. I like a helping of a sweet mirin dressing with a juice of lemon and some honey. (to assistant number one) Can you please grab my some jicama, peanuts and sesame seeds from the pantry? (to assistant number two) Can you please grab some bean sprouts, bamboo shoots, sesame oil, and some salt and pepper from pantry? I got the cucumbers and some jalapeno peppers.
Ok, I got to have some cucumbers in the food processor and so as the jalapenos.
*Strains the meat from the broth. Takes a quick taste and adding some salt and light soy sauce. Gently stirs the shark fin soup and adds a little sugar and a drop or two of dark soy sauce. Tries the meat sauce adds some of the dried shrimp and a small amount of the jerky.*
Chen: I hope the tasting panel is ready for some real heat today. Can you feel the spiciness up there in the guest box? Careful Ohta, the fumes coming from this dish will melt the microphone.
*Adds some nappa cabbage hearts to make the soup sweeter and cooks the broth further. Sauteing some chicken with garlic and sugar snap peas. Adds some broth, oyster sauce with white pepper and Chinese cooking wine. Puts this mixture to cook slowly on the back burner.*
Chen: Ohta please come here and try some of the jerky. Also if you can bring some up to our panel and the royal box.
Fukui: Whoa! Ten minutes are gone already? This battle is going fast! Doc, with ten minutes already gone, can you make out any dishes that you'll expect at tasting?
Well, with this ingredient we're likely to see alot of prep work in the first half to 2/3rdsand then a sprint at the finish. Alot of dishes will require similar prep so even though the chefs have told us already what many of their dishes will be it will be hard to see what the final result will be ahead of time.
That said it looks like Nakamura tells us he's making a broth from duck confit and chicken, a pork noodle soup, a salad with crab, peas, and carrots. He also just made a sauce with cucumbers and jalapeno's. That has me curious. Everything else he has made could fit into traditional cuisine but that is a combination I haven't seen before in Japanese cuisine.
Chen on the other hand has been creative from the get go. It actually worries me a little. He may be getting a little too creative for the judging panel between his sugared noodles with plum wine and sugared ginger and the foie gras turine. It will be interesting to see what the applications do to the texture of the noodles.
On the other hand we know he is making a ding tan (though I would like to know what that is), a hot and spicy stir fry of some kind, jerky it looks like, a hot pot, he has already made an omlet but I'm going to guess that it is a garnish intended to go with another dish, not to mention the shark fin soup. He says he's making 4 dishes but I'm not sure what exactly those 4 dishes are.
Ohta - Quiee-san I'm here with Chen-san. He is threatening with some really hot dishes today. Even said he might melt my mic if I get too close. WHOA there big chef guy! This sounds scary. But knowing the Chen-san, it will be nothing but tasty.
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"
Chen: Don't worry Ohta. Just try the jerky, you'll like it. Today's dishes are not as usual. I've had some of these dishes when I was young. My father made these dishes usually in colder weather. So making some of these dishes reminds me of my childhood.
*Runs up to the guest box and the royal box with some dishes with the spicy meat sauce and pork jerky.*
Chen: The taste now are good but will be better later on.
*Takes the meat sauce off the stove and places it over an ice bath. Soaks a lot of the mung bean noodles in ice cold water. Shreds lettuce and brews a strong Ti Kuan Yin Tea.*
Post by ironchefcanadian on Nov 16, 2006 7:58:04 GMT -5
Kurimoto: "Iron Chef Chen's really going for some strong flavors today, isn't he, Fukui-san? If I remember correctly, that's a variety of oolong tea he's got going there, pretty powerful stuff. I'd have to worry that flavor may overpower our perceptions of texture in the tastings."
Post by Sanji Himura on Nov 16, 2006 10:44:21 GMT -5
Ohta - Hey Sanji-san, what's going on up there in the royal box?
Well, sitting right next to me is "The Don of Western Japanese Cooking in Japan", Toshiro Kandagawa. Kandagawa-san, you have forced Nakamura-san's resignation from Gourmet Academy by defeating him in battle, now do you see any changes in his technique now as opposed to then?
Kandagawa: Yes. I see him running about on his side of the kitchen as if he has never left. He is also taking care of all of the ingredients that he uses with respect, and it seems that he found the border of what makes a good chef a great one.
So, who are you pulling for this one?
Kandagawa(to Nakamura): Go Nakamura!
Well, that is it from him, but I would like to add that both chef's prep work is clearly undefined, with Chen-san trying to remosturize the noodles, and Nakamura-san trying to do other things before he cooks the noodles. Seeing as Nakamura fought in a noodle battle before, I would say that he has the edge right now, back to you, Fukui-san.
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.