The Iron Chef is a Japanese program shown in the U.S. on FoodTV Network and has gained a huge popularity very quickly. This thread is intended to be a place where all things Iron Chef can be discussed.
A few thoughts:
If the Iron Chefs had to compete amongst themselves who would reign supreme?
Do you think the voting is rigged in any way? I’ve seen a few episodes where the Challenger seems to be way ahead and the Iron Chef ends up winning.
This is also a place to discuss ingredients? What is Miso (sp?) or Soft Roe (sp?)
What is the best / most creative dish you have seen?
…I believe there are some Iron Chef fans here. grins meaningfully and chomps down on a yellow bell pepper
As for the worst dish I’ve ever seen, that’s gotta be a tie–any of the spectacularly inappropriate ice cream or dessert dishes would qualify (salmon mousse, anyone?).
My sister and I get together every friday night to watch it together. My favorite show was when they used the King Crab. Every time I watch the show all I can think about is how I culd beat the iron chef! (even though I know I can’t cook)
OK, I’ll bite, so to speak. I watch Iron Chef irregularly, and really enjoy it. If they had to compete against each other, I don’t know who would win. I suspect it would depend very much on what type of cuisine they were going for and what the battle ingredient was. I think as a pure chef, Miromoto is probably the best-trained.
Is the voting rigged? I’m not sure if I’d say it was rigged, per se. It’s just that the voters are willing to give the Iron Chef…the benefit of the doubt. Sort of a “tie goes to the runner” situation, ya know?
About ingredients. Are you actually asking what these things are? Or merely providing examples of the types of questions you’re looking for?
The best/most creative dish I’ve ever seen? I’m not sure I remember. But I have definitely been inspired by some of the soups and mousses that they put together. It sort of turned my thinking about food onto new directions. I’m sure I would enjoy eating a cold salmon, lime and mint soup, but it’s interesting to think about.
I agree - fish ice cream just doesn’t do it for me.
One of the best dishes I saw was stuffed potato balls. Basically the Iron Chef shredded potatos and laid them on plastic wrap then filled them with meat or some stuffing then used the wrap to help them hold their shape. Boiled them for a few minutes then fried them for a crispy golden outside. I’ve yet to try this but when I do I am sure the inlaws will be impressed!
I love Iron Chef! (Don’t ask me why.) It’s addictive!
As for your thoughts:
I believe an All Iron Chef battle would be won by Sakai-san. Because of his mustache. Or something. Actually, it’s my American bias - he’s the one most likely to cook something I would want to eat - but he does moderate to the Japanese palate. Essential in winning.
I don’t think it’s rigged per se, I think the questions the judges have to answer may be skewed towards innovation rather than overall yumminess.
Miso is a protein paste made from soy beans and fermented stuff. Makes WONDERFUL soup. Roe is fish eggs, usually including the ovaries.
I dunno about the best dish, but the worst would be fish ice cream, but also anything with lobster brains (on general principles.)
AFAIK that’s not a dessert bubba, but you should try my aunt’s recepie for salmon cheesecake. It’s also not a dessert, closer to a quiche, and damn tasty.
And going up against the Iron Chef Barbecue today will be Willie-Ray Stevens. Willie ray started out his career at BBQ Express in Atlanta Georgia as a hickory-wood chopper. From there his career expanded to include ‘mop boy’ at the Rendezvous in Memphis and a stint at the prestigious McClards BBQ in Hot Springs. Willie-Ray also studied ‘abroad’ at the Bodaceous BBQ in Texarkana, Texas. Willie-Ray has even won several regional BBQ cook-offs. And while his establishments have never been known for upscale atmosphere he has always been keen to trends while maintaining his roots. His latest feat is a special BBQ sauce that contains Habanero Pepper juice, Kosher Salt, and Brown Sugar. I’m not sure what the Iron Chef has in store for Willie-Ray today but I’m sure he will have his hands full.
Now lets see what the theme ingredient is today……… GOAT…… this should prove to be an interesting battle……
If they all went head to head I think the Iron Chef Japanese would take it. But it would be VERY close with the Italian one - he is a creative mofo.
The worst dish I saw was a fish entrail ice cream. What made it worse was the fact the tasters LIKED it.
The best (and one I want to try) was a fish made in a salt shell. I really need to find a reciepe for this so I don’t hose it. But they have used the same technique a couple times, so its a fall back for certain meat types for them.
Watch the show long enough and you start to see the patterns they will use for certain foods. He aint called the king of pasta for nothing.
Of course, no evening with the Iron Chefs would be complete without the Iron Chef Drinking Game
There is just something so wonderfully campy about it, even though these chefs really do know what they’re doing. Morimoto is awesome, and I’m hoping that one day I’ll get a chance to go to NYC to have dinner at Nobu, his restaurant.
In my course of education in culinary school, we are subjected to what is called “the mystery box”. Basically, it’s an Iron Chef test–the secret ingredients are revealed and we are given a time limit. It’s rather fun to think that Chairman Kaga and Fukui-san are there watching me work–makes the evening go by faster!
By the way, CandyMan, you said you noticed patterns of how the chefs cook. Hate to rip off any clouded notions about how chefs create dishes, but, that’s how it is. Most dishes follow a certain pattern of how they are created–it’s just a matter of following the steps. Also, here’s a recipe for the salt-crust fish: Whole Red Snapper Baked In A Salt Crust
Iron Chef is now my favorite show. But WTF is up with the chairman? Why does he always smile all goofy like? I like the Italian guy the best, he’s schweet. ::takes a bite out of yellow pepper::
I never miss an episode. Rumor has it that Fuji TV is releasing a new batch this fall. Oh, and in case you don’t know, Iron Chef has been off the air in Japan for a few years. The New York Battle was a special exception.
Speaking of which, how did you feel about Bobby Flay standing on his cutting board?
Jeez, my first post on this board and the topic is Iron Chef. People are gonna think I’m a goofball. Oh, that’s right. I am a goofball.
Shiva, let me be the first to welcome you to the board, and, don’t worry, I think that posting about Iron Chef is a very auspicious first post.
I think that Bobby Flay is an ass. He whined about getting shocked by the electrical equipment, didn’t really come up with anything special (he just covered everything up with a load of his hot sauces), then, treats his tools with a level of disrespect that I’ve never seen.
One of my baking instructors worked with him for a short while. He said he’s an obnoxious womanizer, to boot.
And going up against the Iron Chef Barbecue today will be Willie-Ray Stevens. Willie ray started out his career at BBQ Express in Atlanta Georgia as a hickory-wood chopper. From there his career expanded to include ‘mop boy’ at the Rendezvous in Memphis and a stint at the prestigious McClards BBQ in Hot Springs. Willie-Ray also studied ‘abroad’ at the Bodaceous BBQ in Texarkana, Texas. Willie-Ray has even won several regional BBQ cook-offs. And while his establishments have never been known for upscale atmosphere he has always been keen to trends while maintaining his roots. His latest feat is a special BBQ sauce that contains Habanero Pepper juice, Kosher Salt, and Brown Sugar. I’m not sure what the Iron Chef has in store for Willie-Ray today but I’m sure he will have his hands full.
Now lets see what the theme ingredient is today……… GOAT…… this should prove to be an interesting battle……
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Hey! I think I’m gonna like this newbie! Good stuff.
My wife watches the Iron Chef all the time. I ususally stick around to see them unveil the ingredient (my favorite part). My wife wants to see an iron chef take on Emeril. (I think they would wipe the floor with him).
I hate to tell you this, but soft roe is actually fish semen, not eggs. And hands down, the soft roe ice cream was the most repellent dish I’ve seen. My question is, when you eat it, do you spit or swallow?
My family sells kitchen equipment so my thoughts were break all you want we’ve got more! I was more shocked at how upset Morimoto got. It was like he was being insulted. I figured for someone working in the big apple he would have expected that from an American and it wouldn’t be a big deal.
Agreed. As soon as Flay was disposed of I immediately thought of Mr Lagasse. I mean Emeril has it but not like the Iron Chefs. These guys are deep AND wide in their skills.
Its kind of funny – I really like to cook and I think I like the show because they have to make due with what they have in a short time frame. When I’m in the kitchen I like to push myself a bit to see how fast I can do things but still make it all come out right. My wife complains that all I do is watch FoodTV but when she sits down at the table she stops complaining!
Good stuff.