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 ironchefcanadian on Nov 12, 2007 15:52:15 GMT -5
Hattori: "Oh my. Looks like Mamma James is really going all out. The claw meat from stone crabs is probably the sweetest form of crab you can find. And they're very expensive, all the more so for the Chairman since they're only available in the North Atlantic during the winter months.
"Now normally chefs use just the claw meat, since the body's usually too small to have much. Since Mamma James is using them whole, I have to think she's probably making a bouillon of some kind."
Post by ironchefcanadian on Nov 13, 2007 22:06:48 GMT -5
Hattori: "And Morimoto's really piling in the Japanese ingredients. You'll remember how harusame noodles gave both Iron Chefs Chen and Nakamura a challenge; Morimoto will definitely have to do something different here. Chestnuts, miso and chocolate -- I have to guess that it's for his dessert."
*Morimoto can be seen filtering the shitaki and bonito broth with some assistance into a smaller pot.*
Morimot: Good. Now get the manju in the steamer then pipe the custard into the hollowed rolls.
*Morimoto yells for the adzuki beans to come off the stove and begins making oval dumplings of the sardine, miso, egg, and bread mix which go directly into the broth. The sous chef brings over the open pressure cooker and Morimoto gives it a stir and pours it into another pot.*
Morimoto: Add 1 cup of sugar and stir it over medium heat.
Post by barronmore on Nov 14, 2007 19:45:04 GMT -5
*Momma and Jimmy are pulling out the first batch of hens from the kettle, letting them drain, and then slipping them into the warming oven. They then lower the next group of birds into the kettle to fry.*
Momma: Oh, Jimmy dear, thank you. Those look so good.
Jonny, I need you to take those nice vegetables that Jimmy grilled up and and take them and the cheese you grated and add them to the cream mix you just made up, sweetie.
Ohta: Fukui-san! Just a bit of a recap. The Iron Chef is using bitter sweet chocolate. The mirin and sake will enhance the flavor of the chocolate. The noodles will be going with the curry in a gourmet kare-pan. The challenger meanwhile is preparing a crab dip that will be served in bread bowls. When asked about if there was a bread salad or Bruschetta or even Crouton for a salad being made the challenger just said yes. When I inquired about how the chili was doing, she said the we'll see when the pressure cooker was opened. Back to you Fukui-san.
Post by ironchefcanadian on Nov 15, 2007 9:10:56 GMT -5
Hattori: "Heh. At least I scored one -- got the kare-pan right. Missed the crab dip, though -- I think that's what the cream cheese mixture is for, and I'll guess that she'll have croutons ready for dipping, like a fondue."
*One of the sous chefs can be seen carefully spooning Morimoto's mixture out of the ice cream machine. Morimoto grabs a vanilla cream stuffed roll and dipping it in a white egg wash rolls it in some granulated sugar set out on a plate then drops the roll in a pot of oil nearby.*
Morimoto: Start cutting the boules for the curry like I described and set them out on their plates.
*Morimoto fishes the roll out of the oil and breaks it open to take a taste, nods, then starts dipping the remaining rolls in the wash and sugar before frying them.*