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
Next is a Texan Chili Sloppy Style. Served between two slices of grilled rolls the tasters can adjust the heat of this pork and beef chili by adding grated cheddar cheese or sour cream to taste. Also a side of homemade corn cake drizzled with honey and a large glass of milk compliment and cool this sizzling dish.
Momma: Up next we have little Jimmy's favorite thing in the world, texas chillie. You know, he calls it his five star Sweet Doggies chillie. But considering the theme today was bread I decided to serve it sloppy style! Jimmy grilled the buns over some hickory chips just for that little added umph. Just feel free to use your hands if you want, your you can be one of those "civilized" (ha) Yankee's and use a fork and knife. We also have a nice wedge of corn cake on the side, because you can't have chille without corn cake, ya know.
Now, I know ya'll don't like everything as hot as my sweet Jimmy, so your more then welcome to add some of that grated chedder or sour cream to help cool your mouths down. And don't forget that big texas sized glass of milk on the side. We like our chllie hot and sassy down in texas.
Post by ironchefcanadian on Nov 26, 2007 7:32:25 GMT -5
Hirano: *cough cough* "I am sorry, Momma James-san, but this chili, eaten straight on, is really too *cough* spicy for a Japanese palate, even with the cheese, cream and milk to help *cough* soothe the tongue and mouth. I find that I'm eating more of the corn cake and just dipping the bread and shaking off the chili, to get the amount of heat that I'm comfortable with.
Please don't be too offended, but I think *sips milk* that two things could be done to make this easier on Japanese palates. First, if you had cut the amount of chili in the serving in half, and second, made this the first course, the cream in the dip would also help cool down the mouth."
Post by barronmore on Nov 26, 2007 16:43:42 GMT -5
Momma: It's ok, sweetie, I'd never take offense at Jimmy's 5 star chillie. Just add some more sour cream and it will help. Or better yet, we can move on to that soothing Pasta and Bittergreen Salad I made.
A Pasta and Bitter Green Salad with Buttermilk Vinaigrette is provided to cleanse the palate between courses. The center piece of this simple salad is the freshly made garlic and olive oil croûtons. All the ingredients from the tricolored rotinis to the hand torn kale, spinach, and arugula are chosen to enhance the crisp and savory croûtons. A light grating of Parmesan tops off the flavor and prepares the palate for the next dish.
Now this here is a great salad right after the chillie. It will help cool you down and refresh the palate. Everything I've added to the salad, from the greens to the pasta is to accentuate the croutons. Enjoy.
Post by barronmore on Nov 27, 2007 17:36:06 GMT -5
Deep Fried Stuffed Cornish Hens are served with one hen provided for each of the tasters. The hens were rolled in a walnut and bread crumb coating after being soaked in buttermilk. The bread and herb stuffing was cooked inside each of the birds absorbing all their juices as the hot oil sealed the flavors of the herbs into the tender meat. A fancy way to serve a family holiday tradition.
Now, ya'll know that it's not a real southern meal unless you have somthing deep fried and that's what this next dish is. Back home we do this with actual fryers but I figured we would have to make sure you have plenty of room for desert. Instead of telling you about this course I'll let it speak for itself.
Kaifu: I must agree. This is the best dish so far. The skin is crispy while the meat is moist. The stuffing is perfectly done and not greasy due to your care when frying. Overall the nuts add good texture and savoriness to this dish, but I wish there could have been some collard greens and mash potatoes with gravy included in this dish.
Post by barronmore on Nov 28, 2007 17:00:34 GMT -5
Last is a Chocolate Bread Pudding with Caramel and Butterfinger topping. A homestlye bread pudding is served hot and drizzled with freshly made caramel. Broken pieces of a popular candy bar finishes off this rich yet humble dessert.
We'll now, my last dish tonight is a bread pudding. When the Chairman revealed bread as the theme ingredient i naturally thought of bread pudding. I do need to aplogise for the candy topping though. IF the pieces are a bit smaller then they should be it's because I got a bit overzealous in breaking them. But that's the way the cookie crumbles, so to speak.