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 28, 2007 17:21:16 GMT -5
Hirano: "The texture is very well done, and the candy topping's graininess actually adds a different dimension to the overall texture of the dish. I wonder how it would be if you were to add a fruit, like berries or raisins, as a contrast? Still, an enjoyable dish.
"Let me just say that authentic homestyle cooking doesn't come very often to the Academy, and so it's always welcome. Your straightforward approach easily validates your son's descriptions of your cooking. You should be proud of your children for holding you in such esteem."
Kaifu: This is a great dish. I see the bread as the most prominent player in this dish. This was the kind of dish I was looking forward to. It showcases the bread while the egg custard is a perfected supporting player. I think though the candy wasn't exactly needed. It tastes good there but if it wasn't there I would not miss it.
Post by missteetheironchef on Nov 29, 2007 15:13:19 GMT -5
Kishi: I can't imagine having a very nice dessert with the "wow" factor served in Japanese restaurants like this...It's just my imagination. The chocolate and caramel really accentuates together real well, yes.
Future Miss Iron Chef USA and Miss Universe Iron Chef
He starts off with a trio of Seafood Manju served with a sweet Adzuke Bean Sauce. The original bread of Japan these manju contain a selection of raw oysters, clams steamed in mirin, and scallops lightly sauted in butter. The sweet bean sauce adds a traditional flavor to this offering.
Morimoto: Since the theme was bread I thought we should start with a nod to the original Japanese bread, Manju. The sweet bean sauce in the cup in the center is for dipping, or you may add it with the spoon that has been provided, if you prefer the more traditional flavor. Enjoy.
Last Edit: Nov 29, 2007 17:58:01 GMT -5 by Arrianna
Post by ironchefcanadian on Nov 29, 2007 18:02:47 GMT -5
Hirano: "The clams and scallops go extremely well with the bread and the bean sauce, the scallops especially. I'm finding though that the oyster seems to clash with the taste and texture of the bread."
Next is Oyster and Lobster Stuffed Squid with Chocolate Miso Sauce. This rich seafood combination is drizzled with a sauce made from bread, chestnuts, mirin, miso, and chocolate. The sweetness of the mirin and chocolate sets off the richness of the seafood juices as absorbed by the bread in the stuffing while the miso adds a earthiness to the dish.
I thought I would make a Japanese style oyster stuffing for this next one. I stuffed it in some small squid and added a sauce not only made from bread but with a little chocolate in it to accent the stuffing. Please enjoy.
Kaifu: I see. This dish you made a Japanese Mole sauce. This also shows your boldness at fusing Japanese food with other cusines. The oyster stuffing is quite nice and complements the squid. It is also amazing how you thickened the sauce with the bread. It is as wonderful as is it looks and smells.
Post by ironchefcanadian on Nov 30, 2007 18:19:59 GMT -5
Hirano: "The chocolate and miso blend very well together, as assisted by the bread, and the various seafood items have some excellent harmony here. I do think, though, that while the bread does play an important role, it's not necessarily a starring one."