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
Lam: Well Michiba-san, I think that the challenger is taking a risk on a more western menu while Hattori's dishes should highlight the theme ingredient better. But the amount of bamboo shoots Hattori is using is a bit on the light side. So I think the winner will be decided on the flavor. The creativity will go to Himura-san while plating will go to Hattori. Like you said Michiba-san the plating is similar to Sakai's.
Hattori: (to chef Otonashi) Shred the Spinach then we can plate the dish.
*Hattori carefully pulls the ceramic pots from the oven and sets them on the counter. He adds miso and saki to the mushroom and bamboo shoot broth, stirs well, and strains the broth a second time. The broth is ladled into the hot pots and simmers immediately. Hattori adds a portion of the cleaned Manila clams into each bowl.*
Chef Otonashi: The spinach Hattorisan.
Hattori: Good, put a mound on each of the plates and top it with the cut up chicken halves.
*Chef Otonashi adds the spinach to square plates like the ones used with the rice and places one each minature; breast, thigh, drumstick, drummette and wing.
Doc Hattori returns to the wok and stirring it adds a small bowl of white liquid to the shoyu and mirin sauce with the bamboo shoot quarters and black mushrooms. Stirring rapidly he removes the wok from the heat and adds a scoop of the shoots on top of each of the plates.*
Hattori: (to chef Otonashi) Get the shredded shoots, kaiware (daikon shoots), and sesame seeds.
(to chef Nakamura) How are the rice plates coming?
Chef Nakamura: Almost finished.
Hattori: Good, I'll come look as soon as I've finished here. Slice the Enoki mushrooms as soon as you can. We're coming down to the wire.
*Hattori takes the sesame seeds from chef Otonashi and sprinkles some over the top of the shoots on one of the plates. He takes some of the shredded bamboo shoots and kaiware and places them on top.*
Post by Sanji Himura on Mar 14, 2007 20:49:03 GMT -5
*The last "lid" for the chilli bowls are now off the pan.*
Chilli, chilli, chilli, oh, here you are.
*dips a spoon in the chilli. Seeing as it is good, I walk to the bread bowls, set on plates, with the chilli.*
Male assistant: Here are the crackers.
Set them there are chop up the chives fine. *the assistant does his assignment.*
*carefully pours the chilli into the bread bowl*
Yuki: Sanji-san, I finished with the ring dish.
Good, good, now what I need you to do is to do some clean up on the pasta dish, and make sure that none of the sauce--
On second thought, turn over the bamboo pieces and clean up the plate. This should give the impression that they are eating out of the bamboo itself. *Yuki runs off to do her task while the male assistant returns with the chives*
Is that all that you could get out of them?
Male assistant: Yes, Sanji-san.
Okay, I can work with that. Stand out of my way now.
*The assistant moves out of the way as I finish pouring the chilli into the bowls. After doing that, I take the chives and sprinkle a few of them on top of the chilli. Cleaning up the bowls, I set the lids up against the bowls*
Okay, that one is done, the pasta dish is being wrapped up, and the ring dish is finished. I'm done, finally.
Post by Sanji Himura on Mar 14, 2007 21:27:29 GMT -5
*thinks about something*
Guys, I don't think that this is enough. Yuki, run over to the ingredients and get a small block of cheddar cheese. (to Male assistant) You go and get a grater some ramekins to put the cheese into, and when you both get back, grate the cheese into them and set it next to the bread bowls. *leaves his assistants to their tasks*
(as I run to the ingredients stand) I need to get some of the small bamboo and do some touch up on the pasta dish.
Post by allezcuisine on Mar 15, 2007 12:55:11 GMT -5
Ohta: Keesh-san! This is just a recap of the last few minutes of battle bamboo shoots; it has been so hectic out here! Doc Hattori's swordfish was marinaded in Yuzu, ginger, honey, and sesame oil. Much information out of Himura-san's side of KS as well. Himura-san told me that he lost his focus in his "haste," and had forgotten the true intent of the bamboo shoot rings. He also added qoute: "I also realized that I have gotten more done than I thought, but I'm still bringing home three dishes because I am not confident that I could make a fourth in time." And finally, the tempura and alfedo sauces are traditional. For the alfedo sauce, it contains milk, parmesan cheese, butter and dried parsley.
Ohta: As you can see, much is going on down here, it is hard to keep up! Fukui-san, back to you.
"The purpose of life is a life of purpose." - Robert Byrne
Post by ironchefcanadian on Mar 15, 2007 16:34:08 GMT -5
Michiba: "Ramekins are little ceramic pots, usually about 3 to 4 inches in diameter. They're customarily used for egg and custard dishes, but well-designed ones can also be used for decorative plating."