What does it mean in Iron Chef when you hear somebody say “Skwizan”. PLease forgive that awful spelling. Also today the ingredient was something called Konnyaku. What is that?
Are you possibly mishearing “Fukui-san”? That’s Ohta, the floor reporter, calling the main announcer. It’s his name.
Ya thats it! But what’s the other thing?
Everything you wanted to know about konnyaku but were afraid to ask.
It’s a jelly made from a root, a member of the taro family. I’ve never had it, and since I can’t stand the texture of food that seems to be similar, I don’t think it’s going to be high on my list of Important Things to Try.
Ah, Iron Chef! I love this show, and only because of the first 3 minutes when the VERY dramatic “host” chomps into his yellow pepper, slowly chews, and then gives a little half smirk. I nearly piss my pants everytime I see it! I know it is just the Japanese television culture, but it’s hilarious!!!
Maybe he was saying “Sechzuan” <sp>? It’s the style of Chinese cooking that the Iron Chef-Chinese specializes in. It focuses a lot on noodle dishes and and spcy food. Two other styles are Cantonese (which is the style you find most often in Chinese restaurants) and Mandarin.
I could watch Chairman Kaga eat that damn pepper all day long. It slays me completely.
I’ve recorded almost the entire 24 hours. Looking forward to seeing “Whose episode reigns supreme!!”
And that chocolate Mishima beef… it seems criminal, somehow.
stoid
Iron chef fanatic
Here’s another phrase I hear that’s not addressed on the Iron Chef homepage:
At the beginning of the show Chairman Kaga (the Liberace-esque MC) exclaims something that sounds roughly like “haut-cuisine!” But it’s something else, and in Japanese to boot. It’s at the intro, so my WAG is that it’s some Japanese equivalent of “Let’s get ready to rumble!”
I’ve been watching it all evening, and can’t place the movie from which the theme was lifted.
Go Ron Siegel, who just trounced Iron Chef France (Sakai?) with lobster. But doesn’t that make Ron the Iron Chef?
No, the Iron Chefs are permanent, or at least as permanent for as long as they wanted to stay on the job.
If you’re ever betting on an Iron Chef competition, take the Iron Chef, who wins about 70% of the time. You might have to lay odds.
Or you could just go on the web and looked up who won.
Backdraft. I happened to catch part of the movie the other day and spent the whole time thinking “where the hell have I heard that music before?”. I had a good laugh when I realised.
I have also been watching the marathon. I expected to get sick of the show after a few hours, but I find that the food keeps me interested even after the joy of kitsch wears off 
the sight of squirming octopus being dipped in coating!! AAAAEEEEEEEEEEEEEEEEEE!!
Actually, it’s French, “Allez Cuisine”. It’s covered in the Iron Chef FAQ, as What does Kaga say before the Gong of Fate sounds?.
I missed it! 
What was the number one ingredient? I actually voted (octopus). I loved the part when the legs were still squirming 'round.
I also like the New York battle. I get a kick outta watching that schmuck Booby Flay getting shocked and then getting his butt kicked by Morimoto.
The only downside is having Gordan Elliot run around like a idiot. God, if any man deserves to filleted alive its him. But I’ll leave that for the pit.
arrrggghhh. Thanks, ankh; I obviously didn’t read all the way through the FAQ, as I got sidelined checking into Kaga’s Closet. I guess I was close, but I never would have figured it out with the “japanization” involved even though I speak French!
Coupla things:
First, I just wanted to say that I think the dubbing for Ota, Hattori and Fukui is some of the best work I’ve ever heard in dubbing. (The judges’ and Iron Chefs’ dubs are more typical). If I didn’t know better, I would think that the English-language commentary was being spoken as a real-time reaction to the events, as opposed to a scripted translation.
A question, though:
How the hell do they cook a rack of lamb in 15 minutes?
–
Marc.
Personally I was kind of disturbed by the Giant Lobster battle. I suppose we don’t use the most humane cooking methods, but at least we don’t cut off the tails while they’re still alive. And then throw the rest into a stew pot. Could chopped off the head first or something…
And on one episode we were watching, they were tied, and it went to 30-minute overtime, and then the credits rolled! What was up with that??
Don’t knock konnyaku, it has its uses. Granted, when it’s just served as a boiled block of gel, it’s not that great, but it’s quite good (and healthy) when made into noodles and cooked in soup. It’s also often mixed with fruit juice and sold as a very yummy sort of jello mold.
–sublight.
The thirty minute over-time segments are aired as an entire episode. They’re my favorites, even though the chefs usually don’t create as many different dishes, with only 30 minutes of cooking time, you get to see a great deal more of the actual cooking. Don’t forget, the whole thing is rather theatrical in nature, so they lead you up to the beginning of the over-time by “announcing” the ingredient,but convieniently never actually mention it until the next episode airs.
Bear in mind they normally using actual lamb in stead of mutton and a rack of lamb is pretty petite. The cooking time is just about 15 minutes for most restaurants: browning for 5-7 minutes in a sautee pan and then into a hot (450-500 degree) oven for 5-8 minutes. They almost always serve the lamb pretty rare. It’s not really much different than it would be anywhere else.
I saw the overtime episode and it was actually aired before the episode which ended in a tie during the marathon. It kind of ruined the contest because you knew what the uutcome would be. This didnt prevent me from watchin it though.