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 Nov 10, 2007 9:34:48 GMT -5
Hattori: "Ho boy. I guess it's up to me to warn you guys: serrano and habanero are some of the hottest peppers used in cooking today.
"In fact, if you look at the Scoville scale, which measures the 'heat factor' in peppers, serranos score about 23,000 Scoville units, and habaneros can go up to 350,000 units. By contrast, the Thai pepper that Iron Chef Chen sometimes uses has a Scoville rating of 100,000, which is diluted by the other ingredients in his Szechuan sauces.
"What I'm hoping here, for you guys, is that Mamma James' spice mix has more anaheim and cascabel pepper, because they're a milder heat -- less than 2000 Scoville units. Otherwise we'll have to get the Chairman to stock up on extra water or milk."
*Morimoto adds flour to a pan with hot oil in it and gives it a stir then hands the spatula to a sous chef.*
Morimoto: I want a medium dark roux.
*Morimoto takes some of the shucked oysters and, removing the meat from some lobster tails, chops the meat roughly and tosses it with some bread and a little miso. Carefully he stuffs the mixture into the cleaned squid, closes them, and places then in a pan nearby simmering with a dark liquid. A lid goes on as he checks the temperature.
Morimoto checks on how the kneading is coming then picks up the bowl of squid ink vanilla cream (thickened with bread) and moving to the ice cream maker pours it in.*
Post by barronmore on Nov 11, 2007 12:10:10 GMT -5
*Jonny swirls the bacon grease around the pot and then empties the grease and bacon into the corn cake mixture. He folds the bacon and bacon grease into the corn cake mixture and pours the mixture back into the now coated pot. He puts a lid on the pot and adjusts the temperature so the corn cake cooks properly.*
*Jimmy and Momma take three of the coated hens and carefully lower them in a large copper pot, with hot oil inside, sitting over a burner*
Momma: Ok, Jimmy dear, I need you to go over to that bread you sliced up and brush some of that olive oil and garlic on those. Then cube them and get them in that warming oven.
*Momma turns her attention to bowl of chocolate custard that Jonny made earlier. She mixes the chocolate custard with dried bread cubes, places the mixture in a casserole dish and slides it into an oven to cook.*
Post by ironchefcanadian on Nov 11, 2007 13:40:18 GMT -5
Hattori: "Squid ink ice cream is very Japanese indeed, Kaifu-san. There won't be too much of a squid taste with it because the ink isn't really an intense flavour; the vanilla will help suppress it. It will make for an interesting colour.
"Stuffing squid with lobster and oyster -- y'know, I think he's doing his own take on Mamma James' cooking. That's common homestyle cooking around seaports, where you can get fresher ingredients."
Hirano: "I'm looking at Mrs. James' side, and I must say that she's doing an excellent job on dishes that actually highlight the theme ingredient. I'm looking forward to the corn cake and the Cornish hen."
Morimoto: Let the dough rest while you put the clams in a pan with some mirin then break it into 18 dough balls and cover them with a cloth.
*Morimoto adds some shitaki and bonito into a pot of water on the stove. He then takes some cleaned sardines and tossing them into a morter he begins grinding it into a paste. He adds some miso and egg then mixes it all in a bowl with some small bread cubes.*
Morimoto: The dough looks good. Start sauteing the scallops in clarified butter. I want them slightly undercooked.
Post by barronmore on Nov 11, 2007 21:43:02 GMT -5
*Jonny is vigorously stirring a large pot with sugar. By him are a cube of butter and a 1/2 pint of heavy whipping cream.*
Momma: Jimmy dear! Go grab that asparagus and those bell peppers and go get started.
*Jimmy grabs some red bell peppers and some asparagus and takes them over to the grill and begins grilling them. Momma on the other hand heads toward the fresh produce table and starts picking out fresh greens. She takes her greens back to the sink and begins to wash them. Over at the stove Jonny adds the butter and it starts to bubble up.*
Momma: Jonny! Don't you dare let that bubble over on you. You better stir or i'll put you up.
Post by ironchefcanadian on Nov 12, 2007 15:19:43 GMT -5
Hattori: "Curried octopus, eh? I'm wondering if maybe he'll do a kari-pan -- essentially a bread roll stuffed with curry?
"And he's apparently going to turn his dough into a shellfish manju -- somewhat similar to a Chinese steamed bun with a filling. It's why he wanted the scallops to be undercooked -- they'll finish cooking once the manju are either boiled or steamed, and I'm thinking he'll steam these."