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 Man Alive! on Mar 12, 2007 16:01:05 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."
Fukui: Isn't that advice a bit forboding for Challenger Himura? *laughs*
20 MINUTES TO GO!
Fukui: And we're down to the last third of the battle, and anything can happen at this point. Guys, what do you think of Himura's "change in plans"?
Last Edit: Mar 13, 2007 16:48:17 GMT -5 by Man Alive!
Post by ironchefcanadian on Mar 12, 2007 16:06:57 GMT -5
Michiba: "Well, he originally had 'shoots with tempura dipping sauce' on his menu. So he hasn't so much changed his original plans as he remembered to stick to them. It also looks like he has his American-style chili under control."
Post by ironchefcanadian on Mar 12, 2007 16:13:19 GMT -5
Michiba: "By the way, using ciabatta? That's not a bad idea for breaking out of the ordinary for presentation. Normally, you'd want to use round loaves for bread bowls, but ciabatta is oblong, and some types of loaves are even rectangular. The only problem he might run into is getting an appropriate depth right, since ciabatta loaves tend to be more squat than regular round bread loaves."
Hattori: (to chef Nakamura) Dry the swordfish and get it on the grill.
*Hattori returns the fried bamboo shoots to the pot of oil and double checks the heat.*
Hattori: (to chef Otonashi) No more then 3 minutes then drain them well.
*Hattori gathers curved bamboo sushi trays from the plating table. He checks on a pot of quartered bamboo shoots in a reduced sauce and removes it from the heat. Hattori gathers two bowls, the pot, and the sansho sauce next to the sushi trays.
Carefully gathering thinly sliced shoots from one of the bowls he mounds it on one end of the tray. A small spoon is used to drizzle the sansho sauce around the shoots.
Hattori picks up another bowl of shredded bamboo shoots with the sliced green onions, chili threads, and yuzu zest and places a small mound in the middle of the tray.
Three bamboo shoot quarters are taken from the pot and placed in a pyramid on the far end of the tray. Some of the reduced miso sauce is drizzled over the top and a few Kinome buds are placed on top.*
Last Edit: Mar 12, 2007 19:09:20 GMT -5 by Arrianna
Post by Sanji Himura on Mar 12, 2007 17:14:11 GMT -5
*Yuki returns with the ingredients for the tempura sauce and six retangular ciabatta loaves*
Looks like you went shopping, Yuki.
Yuki: Thank you, Sanji-san.
Now is the time to prepare our first course. Take the rings, and make tempura, along with the respective sauce. Traditional is the key word with that dish. I'll start on the alfredo sauce--
Male assistant: It's in that pan right there, Sanji-san. I kept it close to me while I was watching the chilli, so it should be ready to go.
Fine, fine. What is the status on the bamboo shoot pasta to go with that?
Yuki: I did the boiling as I was making them. It took a while, but I got it done.
Good, good. Now last on the dish's "to do" list is work on the presentation for that dish.
(to Male assistant) You start taking the bamboo pieces and start sawing them in half, vertically, to get some serving bowls out of them. If they are the length of, say a plate, cut them to fit. When you are done with that, get plates and baskets. I want the plates to match, and get natural baskets.
*The two assistants goes to do their assignments*
Now to start making the bowls for the chilli.
*slices a loaf of ciabatta bread to make a bowl portion and a lid portion. Setting aside the lid, I dig to remove excess bread to carve out a bowl. Throwing the waste away, I butter the lids for toasting*
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.
Post by ironchefcanadian on Mar 12, 2007 21:21:33 GMT -5
Michiba: "So, Himura-san plans to use his bamboo shoot rings as an opening course, the one dish among the three that's giving him the most trouble. I wonder how much supervision he plans to offer his assistant?"
*Hattori checks the wok and taking it from the heat removes the Cornish game hen halves.*
Hattori: (to chef Otonashi) Cut those into sections; breast, thigh, drumstick, drummette and wing. Toss the tips.
*Doc Hattori returns the wok to the heat and puts the lid back on. He removes the pot of fresh shoots that have been simmering in dashi from the heat and strains the shoots reserving the liquid. *
Chef Nakamura: The fish is finished.
Hattori: *looking the fish over* Good, take these and slice them into 3 inch lengths with a biase. *hands him the bowl of strained shoots* Then come see me.
*Hattori goes to the soup simmering on the stove and tastes it. He smiles, then strains the broth carefully into another pot which he returns to the stove.*
Chef Nakamura: The shoots.
Hattori: Good. Go get the deep square plates and the rice cooked with the shoots.
*Hattori takes long ring molds and carefully hollows out the center of the sliced Shoots. Taking one of the plates from chef Nakamura he sets it down*
Hattori: Like this.
*Hattori takes a large spoon of the rice and places it in a circle on the plate. He places three of the sliced shoots standing up with their points in the center. Taking a piece of swordfish he carefully slices off 3 pieces and sets each in the middle of a hollowed out shoot. He dips into the reserved broth with a small ladle and pours it around the outside. A small bowl with the Sansho chiffonade and shredded scallions tossed with Yuzu and honey are placed on the very top of the shoots and swordfish.*
Post by Man Alive! on Mar 13, 2007 21:01:11 GMT -5
Fukui: Man alive, Himura-san's side of Kitchen Stadium is scrambling madly! This is some of the most intense challenger action I've ever seen! I can't say for sure if its disorganization or organized chaos, but it certainly is crazy nontheless!
Post by ironchefcanadian on Mar 14, 2007 10:21:19 GMT -5
Michiba: "This is a good lesson in the values of preparation and thinking ahead. Himura-san should have used a bigger pan for those ciabatta tops. Now, because he has to change them, there's a bigger chance of an uneven quality among the dishes since the pan's temperature isn't going to be a constant."