Three Words:
Salt Crust Grill
That was Ron Siegel. I’ve never seen that episode, but I’m going to go to his restuarant (Charles Nob Hill) next month! I’m so excited!
Any fans? I held a real flippin IC party once! Ingredient? Bacon. There’s a thread on it somewhere in MPSIMS.
IC ROCKS!
I only just discovered IC this last summer, but I love it! The Octopus Battle was definitely the most squeamish episode I’ve seen so far. But was a little distressed by the mallard duck battle. They still had their heads 
But at least they were already dead!
The first episode I ever saw was a sardine battle, and IIRC Sakai(? I didn’t know their names yet) made sardine ice cream. And the old lady at the end (don’t remember if it was the fortune teller or the culinary critic) said it was the worst thing she ever tasted! That was funny 
Oh, I forgot–I’m Iron Chef Hamburger Helper. All I need in my kitchen stadium are a can of corn, a pile of shredded cheddar, and a bottle of ketchup and I can make a myriad of culinary masterpieces (all vaguely the same). My personal judge, Joel, never has any complaints (God love him).
Man, gotta stay w/ the boards more, w/ IC threads popping up…
I’m hooked, happily hooked. It’s a foodie/anthro/SF thing. Wouldn’t miss it.
Kaga’s incredible wardrobe aside; the flaming torches, the Godzilla Meets Emeril atmosphere…it’s a total, true hoot, hoopla and all. Hafta wonder if it isn’t the revenge for all those godawful American TV shows we’ve beamed across the world for several decades. (Irony alert: urban American Olympians striding into Sydney arena w/ white cowboy hats?!)
Fave moment: Morimoto (don’t remember the Battle) serving forth…
Lower House Member: I’m tasting something and enjoying it, without knowing what it is.
** Morimoto**: It’s dill.
** Lower House Member**: What?
** Morimoto**: Dill; it’s a western herb.
And let’s not diss Kishi, the “West German Judge”. She’s a kick-ass, genuine gourmet. Wish she’d been there in the much-hyped “New York Battle”.
They dragged the IC around hell’s half-acre, subjecting them to Gordon Elliot. (I did nuture a hope, unfulfilled, that an IC would slice Sissy Biggers into Pop Tarts.)
But whatever…Bobby Flay was his usual hunky, over-hyped self, and disgraced the basics of cooking. True fact: he was hopelessly over-classed in skills and essentials, and tried for a Hollywood bluff. That’s when I wished for Kishi, or genuine critics.
Sorry, got enthusiastic…but IC is totally great.
Bobby Flay didn’t deserve to share a kitchen or stage w/ the IC. There are chefs who can, but bless the folks who broke the barriers.
Still dubious about eel sorbet,
Veb
A while back on chat, we started coming up with IC quotes we’d like to hear, which I now present, minus the names which I erased for some reason:
This brings me back to my childhood, with the stench coming in off the
LA harbor
“I knew that this dish would cause immediate vomiting, so I went
for that texture, to make it easy on your esophagus.”
“When I first bit into it, I really had to suppress my gag reflex.
But now, I can almost swallow it on my first try!”
“I like to use the brains, because I don’t like any of you, and I
know you HAVE to eat whatever I cook!”
“The blood poisoning stops affecting your system after a while, and
you don’t notice the neurotoxins!”
“The monkey shit really balances the sweetness of the pomegranite.”
“I tried to leave in lots of tiny shell fragments, because the
taste of your own blood compliments this dish.”
"I didn’t feel that the mercury content of the lobsters was high
enough, so I added a couple of thermometers to the chopped banana.
“And for dessert, a Twinkie!”
“Whatever that was I scraped off my shoe adds a nice spicy kick to
the lobster.”
“I feel the pack of Doublemint gum adds variation.”
And the poison ivy adds a beautiful touch to the green tossed salad
“I find that you appreciate the dish more if you have to battle the
live rattlesnake to get at the plate.”
“Although I hadn’t planned on the challenger spitting into my pot,
I feel I was able to work it into my dishes.”
“Since I had no way to go to the bathroom during the challenge, I
had to work that into my dishes.”
“This dish is smooth and creamy…so if you bite into something
firm, it’s probably the missing portion of my finger.”
“Shitting on the lobsters adds both color and texture.”
“All my spoons were dirty, so I had to mix this with my own private
tool.”
“OOoooh! I really love the flavor. It just spreads ALL OVER my
mouth.”
“I find that the lobster benefits from the crunchiness of the
phlegm.”
I was right, the Oriental guy won.
“Ooh, look at how he integrates the crumbled potato chips onto the
surface of the hotdish. Very nice.”
Fuki-san! Take it, big guy! Yes, the Iron Chef is using ruffled
chips because of the texture, back to you!
That party had to be one of your best to date, not to mention one of the greatest moments of this past summer, dragon. You da man!
I LOVE the Iron Chef but I missed the New York battle. Anyone care to tell me what happened or where I can find a synopsis or a rerun of the show?
I loved the chocolate battle for Valentines Day. IC Italian made chocolate pasta! And mixed garlic and chocolate! 
Needless to say, he didnt win
See The New York Battle from the best Iron Chef site http://www.ironchef.com.
Thanks, I wish I could have seen it.
One question for everyone. Do you also like anime? Cause my parents insist I wouldn’t like the iron chef if I wasnt into anime and that I only like it cause it’s Japanese.
And god love the Iron Chef!
Life is complete now that I can weekly enjoy Kagi biting his pepper and smiling. Something about that moment just reaches in and grabs me every single time I see it.
My all-time you-gotta-be-fucking-kidding-me dish:
Layers:
raw sardine-like fish
dried persimmon
fois gras
vegetables tossed with peanut butter
I am SO grossed out…and always, always riveted.
And to the person or persons who were disturbed by the translations: man, that is 80% of the fun!
I would love to know how accurate they are, though. “Iron chef’s dishes are so playful, they teach me about life!”
Ok, I must have missed this episode, because I don’t remember this mixture.
The combination of dried persimmon and foie gras make sense-- they’re both autumn foodstuffs, and sweet goes well with foie gras.
The vegetables tossed with peanut butter also make sense–I’ve done chinese stir-fry with a spoonful of peanut butter mixed in… very tasty.
But… raw sardine like fish? Uhhh…
Okay, as far as gross out foods go, Soft Roe Gelato has to be right up there. I mean, come on. Fish Testicle Ice Cream? Bleah!
Did you see the one with the friggin huge ass king crabs!
I swear those suckers must have been 5 ft across. I figure they had to drug them before hand or else much of the time would have been watching the damn chefs beat the crabs into submission. Actually, that would have been cool.
And did you hear the price of them 6 GRAND. FOR CRABS. and here I was drug dealing when I find where the real money is.
I have yet to see a appitizing dessert on it. THey had some kind of…shudder…spicy…gelato on it once I even thinking of it caused me to dry heave.
Dammit, when is Emeril going to be on it. I would pay good money to watch that.
I was watching Iron Chef last night and the Beverly Hillbillies was on at the same time - then it dawned on me… Iron Chef Vittles!
Iron Chef Vittles is presenting four dishes with tonight’s theme ingredient. Possum pie with squirrel gravy, Possum tarts served with a rasberry sauce, Possum and tomato served over polk salad greens, and last, Possum kidney Ice Cream…
I was watching the iron chef this weekend and they used the fat from the base of a horses mane!!! Then the judges started talking about how one of them knew of a really good horsemeat restaurant. ::gags::