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 Man Alive! on Mar 10, 2007 14:11:10 GMT -5
Fukui: Ohta, you heard the big guy, work your magic for us, will you?
30 MINUTES HAVE ELAPSED!
Fukui: And this battle is already half over, but we're starting to get a picture of what dishes our two competitors are putting together. Or rather, Michiba-san is, I'm just pretending to understand what he's saying. Although I do see the spring motif on Doc's side of Kitchen Stadium. Also, despite his apparent uneasiness with the theme, Himura-san's side of the kitchen is working like clockwork. This is going to be one close battle!
Post by allezcuisine on Mar 10, 2007 16:11:54 GMT -5
Ohta: Quee-san! I have the ingredients in Chef Himura's batter with me, as well as some information on Doc Hattori's side. Chef Himura says there will be two different batters for the bamboo shoot rings. One will be the regular batter that is normally used in tempura batters, while the other will consist of milk, eggs, flour and salt. On Doc Hattori's side of Kitchen Stadium the three liquids he is working with are Shoyu, Tamarind Juice, and Fish Sauce. Doc Hattori also has some fresh Manila clams out on his side; I will look into that for you as well. It is starting to smell good in here! Now, back to you.
"The purpose of life is a life of purpose." - Robert Byrne
Post by ironchefcanadian on Mar 10, 2007 18:08:25 GMT -5
Michiba; "Oh dear. I'm afraid that Himura-san may have made an error in his preparations. I won't be able to say how critical it is until the actual tasting, but I can assure you that it is worrisome.
"On the positive side, however, I can say that Himura-san is probably using "All-American" as his theme. Both onion rings and pasta Alfredo are dishes that were popularized by American palates, even though they had their origins elsewhere.
"As for Hattori-sensei, I believe he is planning on a dipping sauce as part of one of his dishes. Let's see how things develop."
*Hattori checks on the fresh shoots cooking in water.*
Hattori: (to chef Nakamura) Good, drain and put them in the extra pot of dashi for the final braise then scrub the clams.
*Hattori tastes the broth with the shoots and mushrooms and looks pleased.*
Chef Otonashi: The spinach is finished.
Hattori: Good, set it to drain well then come give me a hand.
*Hattori and then chef Otonashi, begin cutting some shoots around their perimeter into long sheets that Hattori then blots dry and slices into long streamers. Hattori takes them over to the oil pot and drops them in, carefully checking the heat, while chef Otonashi cuts more streamers for cooking.*
Post by Man Alive! on Mar 11, 2007 13:12:42 GMT -5
Michiba: "It would seem that Hattori-sensei and Himura-san are both thinking along the same lines, wouldn't you say Fukui-san? It looks like both are attempting a pasta form for bamboo.
"And I think I may have to change my mind about his other preparation; given what he's doing with these shoots it could be a broth instead of a dipping sauce. Am I allowed to do that, Fukui-san?"
Fukui: Hey, you're the Honorary Iron Chef, you can do whatever you want. I'm the one that's forced to eat my words everyday in Kitchen Stadium! *laughs* As for both chefs cooking along the same lines, I'd have to agree. That's going to make things even harder on the judges tonight!
25 MINUTES TO GO!
Last Edit: Mar 12, 2007 15:57:42 GMT -5 by Man Alive!
Lam: Could this dish be like a Chinese noodle dish served in Hong Kong? There is a kind of noodle where the noodle is deep fried and then simmered in a both with mushrooms and meat. If Hattori-san is making that with bamboo shoots, it would be unbelievable. It also seems like Himura-san is a bit hamstrung today. In his last battles, he didn't make so many reversals in his cooking or menu. I just wish he would calm down and make dishes like his last battles, where he wowed the panel.
Post by ironchefcanadian on Mar 11, 2007 17:54:56 GMT -5
Michiba: "I think it's one of the problems with using an unfamiliar ingredient, Chai-dono. In attempting to create a dish worthy of the Gourmet Academy, Himura-san is trying not to be distracted by technique, keeping things simple. The techniques for his dishes are much less elaborate than for the ones that Hattori-sensei is preparing. At the same time, simple dishes are among the hardest to judge and therefore the easiest to get wrong, due to their simplicity. So Himura-san is taking a big risk here."
Lam: I see Michiba-san. So do you have any advise to give the challenger? Also Hattori is making a stir fry with the seafood? Don't you think Michiba-san that the amount of bamboo shoots in this dish would make it seem less like the secret ingredient?
-----------Post------------- Sorry, don't want to sound confrontational, but just to stir up some debate in the interactions. ----------End Post---------
Post by ironchefcanadian on Mar 11, 2007 19:14:36 GMT -5
Michiba: "I only have one: do not fear failure; learn from it instead.
"As for Hattori-sensei, the theme ingredient is still the theme ingredient. Even in a supporting role, you can still judge a dish by the effect of an ingredient's absence. If you can imagine tasting the dish without the ingredient, you can judge whether it is used well."
*Hattori turns down the heat on the oil as the fried bamboo shoots rest on a nearby plate. *
Hattori: (to chef Otonashi) how is the Sansho chiffonade coming?
Chef Otonashi: 2 minutes Hattori sensei.
Hattori: Good, shred the remaining scallions when you're finished.
*Hattori removes the lid from the wok with the chicken and giving it a swirl adds a large number of quartered bamboo shoots. Taking the wok from the stove he gives it a full toss putting the shoots on the bottom of the wok under the chicken and sauce. Another swirl and the wok is returned to the stove and the lid replaced.*
Chef Nakamura: The clams are prepared.
Hattori: Good. Get the ceramic pots from the dish table along with their lids and put them in the oven to heat.
*Hattori picks up a bowl and pours some Yuzu and honey in it. He mixes it with his fingers and begins adding the Sansho chiffonades to it.*
Post by ironchefcanadian on Mar 12, 2007 12:09:58 GMT -5
Michiba: "That's an interesting technique over there on Hattori-sensei's side. Chiffonades are basically thin strips; the leaves are stacked together, then rolled up into a tube and sliced. You get very evenly sized strips of herb this way. That kind of precision is important when you want to measure the amount of seasoning to put into an application."
Post by Sanji Himura on Mar 12, 2007 14:59:38 GMT -5
Change in plans guys. Yuki, get me the ingredients needed for a tempura dipping sauce. The rings will now be a tempura instead. Once you are back with that, find me some ciabatta loaves, enough for the entire panel. I'm using them as serving bowls for the chili.
*Yuki leaves to retrieve what I've asked*
*turns attention to the male assistant*
How's the chilli?
Male assistant: I think that it is doing fine.
*dips for a taste, catching a piece of bamboo shoot*
Not bad. Let that stew for a few more minutes and then turn off the heat so that we can let the liquid thicken.
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.