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 Jun 14, 2007 17:10:47 GMT -5
Fukui: I bet we'll see a lot of those tips utilized by both chefs today in Kitchen Stadium, wouldn't you say, Doc? Only about three minutes have elapsed in this battle, and I've already learned more about truffles then I've ever wanted to know in my whole life!
Akimoto: I remember the battle between you Doc and Michiba-san. I remember you making hot spring eggs with celery root truffle mash an vanilla truffle icecream. According to what you said Doc, a pasta Carbonara with truffle should be great. Animal fat, egg and cheese all fit. I wonder who would make a classic truffle sauce first?
Post by ironchefcanadian on Jun 15, 2007 5:44:54 GMT -5
Hattori: "It's a little early to call at this point, but the sour cream on Sakai's side could be combined with truffles for a dip or a dressing.
"And one of the assistants on the challenger's side has dropped off a note to me. Oh, I see. The note says onions are part of the Holy Trinity, and he does have those out. I was thinking about tomatoes, myself. Sorry, my mistake, Chef Quan.
"So he will try to get some Cajun dishes out, though how he'll incorporate truffles -- well, we already know that he's putting truffles in his rice, so either he'll be doing an Italian-style risotto, or a variation on a Cajun dish called 'dirty rice' -- sort of a paella, usually with chicken liver or giblets to add a dark color. In any case, he'll definitely be breaking ground here."
*Chef Quan finishes cleaning the truffles and getting some butter shaves some black truffles into a bowl then quickly incorporates it into the butter, shapes half of it into a tube, and wrapping it in plastic moves it back to the fridge.
He then takes the foie gras and begins cleaning out the veins on it.*
Chef Quan: (to chef Nakamura) as soon as you have those finished spread the Truffle butter in the bowl on the turkey breasts.
(to chef Otonashi) clean the shrimp, make sure and get all the veins.
Post by allezcuisine on Jun 16, 2007 19:05:41 GMT -5
Ohta: Fukui-san! Some interesting information coming out of challenger Quan's camp. Chef Quan informed me that there are three types of the so-called "Holy Trinity" in Cajun cuisine. They are onion, bellpepper, and garlic; onion, bellpeper, and tomato; and onion, bellpeper, and celery.
Chef Quan said that the reason for the differences in the Trinities are due to regional differences. The variation of using tomatoes is from the Spanish influence in and around New Orleans. Garlic is used frequently in Cajun cooking with a Trinity and in some places the celery will be left out entirely then making the garlic the third ingredient. Now, back to you.
"The purpose of life is a life of purpose." - Robert Byrne
Post by Man Alive! on Jun 16, 2007 21:28:23 GMT -5
Fukui: Thanks, Ohta! I think the challenger just fed us a little more info on the "trinities" of Cajun cuisine than even you did, Doc. Looks like even you learned something today! *laughs* About eight minutes have elapsed, and we haven't heard much info from the Iron Chef's side. Ohta, get over there and try to sequeeze some information out for us, okay?
Akimoto: Wow how honored I feel today. The truffle compound butter and the truffle oil are luxurious items. The turkey is going to be kept moist by the compound butter and a truffle beignets maybe? Doc I think your right. The seafood is coming out for the Dirty Rice like you said. You hit another high note in your predictions.
Post by Man Alive! on Jun 18, 2007 10:42:09 GMT -5
Post ----------------- Sorry, I can't really move the time along until Misstee makes her daily post. We have to be respectful of her busy schedule, so time will move more slowly than usual for this battle. For regular posters, it might be best to break your posts down into smaller chunks to keep the battle moving. ------------------ End
Post by ironchefcanadian on Jun 18, 2007 12:04:22 GMT -5
Hattori: "All right, the challenger's got his 'holy trinity' into the pot with the melted butter. And as far as I can tell, this pot *doesn't* have truffles in it, not yet anyway. I'm curious about the bottle of spices he's got there. Usually the commercial spice blends for Cajun cooking contain spices like cayenne, dried lemon zest, dried red pepper, bay leaf, coriander, celery and mustard seed. There's also a type called Old Bay that's used for seafood that uses cinnamon and ginger in its mix. And the proportions of spices used vary according to region and the restaurant using it.
"One thing, Fukui-san, about Cajun spices. Even though they use pungent spices like cayenne and mustard, the 'heat' factor in the dish will never be as high as, say, American Southwestern or Szechuan cuisine. There's no way Lee Quan's going to be as hot and spicy as Iron Chef Chen, so the tasters shouldn't expect too much of a kick."