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
*Chef Quan stirs the heavy pot and tastes it. He then nods, turns up the heat, and slowly stirs in some milk while stirring. He follows the milk with some crawfish and slices some white truffles in. A pinch of salt and adjusting the heat again to a low simmer and Chef Quan moves on.*
Chef Quan: (to chef Otonashi) Lets put the mushrooms under the broiler, I want a nice carmelization on the top.
*Chef Quan goes to the cooler and removes the tray of breaded turkey and chicken rolls and takes it to chef Nakamura.*
Chef Quan: Cook these nice and golden brown. You should have just enough time to get them finished and still plated. I want them hot.
*Chef Quan goes to the plates and begins collecting a few. He takes a pedestal style plate and sets a cooked puff pastery on it. A triangle shaped plate goes next to it and then an oval shaped one. He then goes to the cooler, pulls some microgreens and carefully drizzles a little truffle oil on them and tosses lightly.*
Post by ironchefcanadian on Jun 30, 2007 6:52:36 GMT -5
Hattori: "Exactly. Remember, he's trying to present a cuisine that the tasting panel doesn't have a lot of experience with, using an ingredient that isn't normally used in that cuisine. So he's taking quite a risk here in creativity, a bigger one than Sakai-san, and he'll need those extra points in presentation if he's going to have any chance at all to win."
Post by ironchefcanadian on Jul 2, 2007 22:01:20 GMT -5
Hattori: "Well, we've got four dishes on the Iron Chef's side: a Beef Wellington, a salad or slaw, a roasted chicken and a soup. On the challenger's side, we have deep-fried seafood balls, the chicken and foie-gras rolls, the crab-stuffed crimini, and a custard flan. We also have three sauces going: a remoulade, a cheese sauce, and a white chocolate. It'll be interesting to see how he puts them down."
Post by missteetheironchef on Jul 3, 2007 11:21:46 GMT -5
Sakai: I'm thinking of crostini to go with this truffle infused french onion soup. Truffle crostini sounds pretty good!
Juni, Aji! Is there any chicken livers and some garlic? Hook me up, I bring in some truffles, a tablespoon of brandy I may add and some olive oil, and a juice a half of lemon, and maybe some green peppercorns. I need salt and pepper and some nice french bread.
*As the chefs blend the livers, garlic, truffles, peppercorns, salt and pepper, brandy, lemon and oil together. Sakai cuts up some french bread about 1/4 in thick.
Future Miss Iron Chef USA and Miss Universe Iron Chef
*Chef Otonashi removes the mushrooms from under the broiler.*
Chef Otonashi: The Mushrooms are finished chef.
Chef Quan: Good, spoon the remoulade into the small cups.
*Chef Quan removes the custard from the oven and carefully takes the molds from their water bath. He unlatches the sides and using a spatula moves one on top of a baked puff pastry square. Chef Quan drizzles some white chocolate over the top and calls for the white chocolate dipped truffles. When chef Otonashi brings them he sprinkles a few with the lemon zest over the top.*
Chef Quan: There. (to chef Nakamura) How are the Kiev's coming?
Chef Nakamura: The first batch should be out in 1 minute.
*Chef Quan recovers the scallops from the cooler with the remaining truffle butter and lightly sprinkles the scallops with some of his personal cajun spices. He places them near chef Nakamura.*
Chef Quan: Don't forget to start these as soon as you put the second batch of Kiev in.
*Chef Quan grabs the crawfish and shrimp balls and goes to where chef Otonashi is finishing filling the cups of remoulade. He takes a cup and places it in the center of the triangle shaped plate. Three crawfish and shrimp balls are set on one corner and three of the mushrooms in another.*
Chef Quan: When Nakamura is finished with the scallops they will go in the last corner. Make sure some of the truffle butter from the pan is drizzled over each one.
*Chef Quan removes the clay pots with the rice from the oven. He stirs the heavy pot and tastes it. Nodding he carefully removes the lids to the clay pots and ladles the Etouffee' over the truffle rice then replaces the lids.*
Chef Quan: (to chef Nakamura) The scallops?
Chef Nakamura: Two minutes, I just turned them.
*Chef Quan takes the first batch of cooked Kiev and grabs the cheese sauce simmering on the stove. Going to the oval plate he lays down a strip of cheese sauce then cutting one of the Kiev's on a diagonal through the center he places it on the cheese sauce. A small amount of the microgreens are placed on the top and Chef Quan wipes the edge of the plate clean.*
Post by ironchefcanadian on Jul 4, 2007 12:46:27 GMT -5
Hattori: "Oh, I see. The seafood balls, the mushrooms and the scallops are all one appetizer plate that should work well with the remoulade as a dip, and the thick seafood stew is on top of the rice as an étouffée, which is basically a Creole spicy dish. Provided that Chef Quan has good control of the theme ingredient, the panel's in for a real treat.
"So the dish order should be the seafood appetizer with the remoulade, followed by the poultry Kiev with the truffle-enhanced cheese sauce, then the étouffée, and finally the custard flan with the white chocolate sauce as a savory dessert."