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 ironchefcanadian on Apr 19, 2007 10:18:25 GMT -5
*Jia-Cheng has stripped two pineapples of their skins, chopping the meat into rough chunks and loading them into a blender.
*Meanwhile, Sha-Shan has finished rinsing the rice and loading the rice cooker. She looks at the menu Chu has just written, nods and moves to the pantry, picking up a box of cornstarch and a couple of tins of macadamia nuts.*
Hattori: I have to say Fukui, this is an interesting choice on the part of the Chairman. Pineapple, while one of the sweetest fruits and much sought after is not originally native to either China or Taiwan as it actually originates from south America and is mostly grown in south and central America and Spain. One the other hand it familiar enough that this should be an easy ingredient for both chefs. I would say the real challenge for both chefs is going to be trying to be original while avoiding the complacency that can happen with such an ingredient.
Now Chen has already had a pineapple battle but where that one was against a Thai chef, chef Chu Si-Hung and his daughters are from Taiwan. Like Japan the cuisine in Taiwan tends to rely strongly on seafood. They also like pork but beef is almost never eaten there. The Chinese cuisine there, while spicy, is no where as spicy as either Thai or Schezuan cuisine. Along with a tendency to depend on root vegetables, such as taro or sweet potato, to supplement rice the cooking style is going to be very different from what Chen has competed with before.
Last Edit: Apr 19, 2007 16:53:39 GMT -5 by Arrianna
Post by ironchefcanadian on Apr 19, 2007 13:34:45 GMT -5
Chu (in Mandarin): "Eh, you hear that, Jia-Cheng? They think you're a master chef!"
Jia-Cheng: "Of course I am, Papa! With you raising me in the kitchen, how could I not become a chef?!"
*Chu laughs and continues to chop the tenderloin into bite-size strips, while beside him Sha-Shan scoops some cornstarch out of the box and into a glass bowl. There is a knob of fresh ginger beside the bowl.*
Post by Man Alive! on Apr 19, 2007 15:59:29 GMT -5
Fukui: You know, Doc, I thought Chairman Kaga's selection for the theme ingredient today was odd as well. But then again, if he threw an ingredient that was right up either chef's alley, the battle would be slanted. I can see why he came from a whole different direction. But then again, what do I know about food- that's why you're here, Doc!
5 MINUTES HAVE ELAPSED!
Fukui: And five minutes are gone and we still haven't heard from Ohta! What's going on big guy?
Post by ironchefcanadian on Apr 19, 2007 16:11:20 GMT -5
*Jia-Cheng has some pureed pineapple in cheesecloth and has squeezed some juice into a mixing bowl. Sha-Shan heads over quickly, dips a half-cup measure into the liquid, brings it to the rice cooker and pours half the liquid into the rice water. She then shuts the cooker, sets it to "quick cook," and turns it on.*
Sha-Shan: "Is that okay, papa?"
Chu: "Yes, I know that machine. That rice should be ready at the 35-minute mark. When you're done with the marinade, go and get the watermelon and bamboo shoots for Jia-Cheng."
Fukui: And five minutes are gone and we still haven't heard from Ohta! What's going on big guy?
Hattori: Perhaps he's been distracted by Chu Si-Hung beautiful daughters.
I have to agree Fukui that this ingredient does present a level playing field for both chefs. If can read Chu Si-Hung menu correctly it looks as if a pork stir-fry is in the running. I would be surprised if Chen didn't have at least one pork dish as well. It goes so well with the sweetness and the acidity of a fruit like pineapple.
Post by allezcuisine on Apr 19, 2007 17:10:56 GMT -5
Ohta: Quee-san! There's been so much going on down here that its difficult to keep up! On Chen's side of KS today the rice cooker is already in use. He also has quite a few ingredients on his side such as Pineapple Jam, Light corn syrup, Soy Sauce, Green onions, Garlic, Ground ginger, Chicken wings, Ham, Green bell pepper, Almonds, Raisins, Sesame oil, and Vegetable oil.
Ohta: And on Master Chu's side of Kitchen Stadium, there are many things going on as well. Master Chu has everything from fresh pork to lime juice out on his side. I'll try to get a more detailed list for you soon.
Ohta: Keeshan! I spoke with Master Chu's assistants for the battle today. The older one, Jia-Cheng, is his middle daughter. She's an airline executive who's mastered both English and Japanese. The younger one, Sha-Shan, is his stepdaughter from his second marriage. Master Chu is confident in his assistants because he was the one who taught both of them how to cook! -Learning from the Master, I'd say. Back to you.
Hattori: It is very possible considering his menu. Yes, I think you are probably right. It is also nice to see the chicken and duck out on his side. The duck especially will go well with pineapple.
Now the ham on Chen's side confirms what I said about Chen probably using pork in a dish. Ham goes very well with just about any sweet or sweetened fruit, pineapple especially. I would be interested to know exactly what kind of ham he has. Ohta? Any chance of that information?
You see there are three kinds of hams; city hams, country hams, and fresh hams. City hams are wet-cured and lightly smoked, if at all, and precooked. Country or dry-cured hams are salted, dried, and often smoked and they don't have to be cooked at all, like the Italian prosciutto, but can be simmered or fried. Fresh hams obviously must be cooked by the chef and are never cured.
Chinese hams are always dry-cured so I would expect that to be the kind he uses but this being Iron Chef you never know.
Last Edit: Apr 19, 2007 20:33:10 GMT -5 by Arrianna
Post by Sanji Himura on Apr 19, 2007 21:14:36 GMT -5
*Assistant returns with the ingredients on the list as Chen finishes up preping the pineapples for cooking.*
Chen: Good, now stay out of the way.
*Chen then proceeds to mix in a saucepan Pineapple Jam, Light corn syurp, soy sauce, green onion that an assistant had chopped up, minced Garlic, ground Ginger. Turning his attention to the chicken wings, Chen seperated the portions, removing the tips as he instructed one of his assistants to keep an eye on the mixture on the stove.*
Chen(to his assistant): Get me some baking dishes. Because once we get started putting this together, there is no turning back.
*The assistant run to get the baking dishes. The other assistant, attentive of the saucepan, removes it from the heat.*
Assistant: Is this good enough.
*Chen dips a spoon into the sauce, allowing it to run down the spoon*
Chen: This is good.
*Assistant returns with the baking dishes*
Chen: Here we go.
*Transferring the sauce into a wok, Chen dumps the wings in to coat. Coating the wings on the way to the baking dishes. Distrubiting the wings equally, Chen then puts a piece of plastic wrap over each pan.*
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.
Hattori: Oh, my mistake. The chicken is on Chen's side. It looks like he's making some type of pineapple glazed chicken wings. What do you think Kurimoto, will this suite you or are you still hoping for a sweet and sour pork from the challenger?