Okay. As some people may or may not know, over the last few months, I’ve become a raving Iron Chef addict. Thankfully, the show is shown three times a week on Food Network, so I have no problem getting my “fix”, so to speak.
At least…it was.
The last time I saw it was two weeks ago, on Saturday. I missed the Sunday show, for reasons I don’t remember right now. Doesn’t matter really, except that I was looking forward to the Thursday night showing more than ever. Oops…it got pre-empted. WTF??
I couldn’t watch the Saturday show because I was at a friend’s house to watch the NASCAR Dayton race. I did get him to watch the first ten minutes of the show, but he just didn’t “get” it and demanded I change the channel. (At least I saw enough to learn that the Japanese word for caviar is…“caviar”.)
So by Sunday afternoon, I was jonesing even worse than usual, but when I tuned in at the regular time…oh NO! They’re doing an “Emeril” marathon for the July 4th weekend!! CURSE YOU EMERIL!! CURSE YOU TO HELL!!!
And now here it is, Thursday night again, and I drag my weakened, empty self to the couch at 5:55p.m., just to find…it got PRE-EMPTED AGAIN!!!
I don’t know how much more of this I can take. Another forty-eight hours until the Saturday showing, and I’m counting the seconds. I think I can make it. I think I can make it. I think I can I think I can I think I think I can I can-can…
I love to cook and seeing people who kick a$$ doing it is always fun. Although some of the judges should be slapped upside the head.
I would suggest that you start taping them or look in to finding out if they have the series for sale…hey that’s not a bad idea for myself…if I do find anything like that I’ll let you know. Viceversa applies
[excited guy voice]Fuck-wheezan! Fuck-wheezan! The Iron Chef has just informed me he’ll be serving buffalo rectum tempura style! I’ll keep you updated on which natural fluid it’s fried in[/excited guy voice]
Not to make y’all jealous or anything, but Airman Doors and I have dinner reservations at Morimoto’s restaurant in Philadelphia next weekend. I’ve eaten there before with some of the Philly Dopers, and it was magnificent.
[high, squeaky girl’s voice]It’s just like springtime in my mouth![/high, squeaky girl’s voice]
I’m still wrapping my mind around the idea of being an Iron Chef fanatic and a NASCAR fan. You’ve blown yet another perfectly good stereotype.
Yeah, yeah, I watch it, too. Did you know the guy who plays the creator of Kitchen Stadium portrayed Jesus in a Japanese production of Jesus Christ Superstar? I just can’t picture it . . .
Hahaha!! You guys are too much. Keep ‘em comin’ though, I’ve still got 36 hours of DT’s to work through. Hmm, here let me try one:
[3rd guy voice]
Ah, I know what he’s doing. He’s going to steam the shark penis, then chop it up and chill it to make a dessert. The raw fish sperm will mix well with that.
[/3rd guy voice]
And I think you’re right about taping it from now on. With any luck, they’ll soon repeat the show where one chef really did serve the tasters RAW FISH SPERM…
“Ah, raw fish sperm. A truly sophisticated dish.” What I learned from Iron Chef is that if a Japanese chef ever tries to serve a dish that he describes as “sophisticated” . . . run.
Action commentator: “Cookie-san! I’ve just confirmed that Sakai is using a puree of pike eel bladders, anemone roe, foi gras, and saki, chilled and cooled in a shark’s eye socket. Sakai has also confided that he’s really just randomly throwing shit together and doesn’t have any game plan whatsoever. Back to you!”
According to TV Guide.com, the Thursday showing is no more. Sorry about that. They do rerun the Saturday show a couple hours later, early Sunday morning, so if you miss one showing, you can maybe catch the later on. The Sunday show is not repeated.
Keep ‘em comin’ though, I’ve still got 36 hours of DT’s to work through. Hmm, here let me try one: