TrishCT

Oh thank you, Chris for asking my questions!!! Kitchen Stadium does look way cool, you're right about that. I now very much look forward to watching the show when it airs. BTW, do you think Sakai san meant sauce instead of source?

...man you get the best scoops... Glad it's nothing major...thought maybe it was something Flay prepared...

Chris...I'd be glad to help you with your editing.... Edited to add: Wow, just read the post about Alton! Hope he's feeling better...

The posts on this topic are truly inspiring... If y'all make this will you please let us know how it went...pics would be great! I would like to try this soon but not sure what recipe to use...

Konichiwa Sashimi!

Chris, where can we find your interview...? My guess for theme ingredient by the way would have been potatoes.

There is a very good recipe in Nigella Bites for Chocolate Cloud Cake, a flourless, rich chocolate cake which I have made several times. For Easter, she recommends putting candy eggs, like the malted milk ones and such on the whipped cream on top, so the cake looks like a nest. I might make that this year. If anyone wants the recipe let me know.

Chris... Did they get Miss Cleo as a judge? She would be a good replacement for the fortune teller...

As a fan of the original IC, I don't like pairing-up one IC and one American Chef. Would prefer Americans v. Iron Chefs. I mean the whole point is to root for an underdog challenger that dares to take on the "culinary masters"... Now there is no underdog (Flay bashing aside) because you have an IC on each side. The only fake exciting part is Flay working with Morimoto, his arch fake rival. Ho and Hum. I will enjoy watching Mario and Sakai san because both of them are wonderful chefs who cook with heart and dare I say-love for their cusine. Their styles are quite different and it will be fun to see if together they can create some magic. As for the panel of celebrity judges...dub it.

Wasn't around yesterday so just caught this thread now, here are some possible questions: Sakai san: "It has been said that your cooking especially appeals to women. Do you find that to be the case, and if so why do you think that is?" "Would you consider opening a restaurant in the U.S.?" (Prefereably somewhere in the Northeast where TrishCt can visit often.) O.K. you can leave out that last part... "What is your favorite dish...whose cuisine excites you...?" Morimoto san: "On the original IC series you were often challenged by Japanese traditionalists who balked at your new style, have your innovations caught on in the Japanese culinary world? Edited to add san.

Two ideas: Mini tarts (about 1 1/2 bites), one filled with blueberry filling, one with strawberry/raspberry/cherry filling and one with apple/pineapple filling. On the side a dollop of whipped cream with red, white blue sprinkles. A patriotic millefeuille, but instead of pastry, dark chocolate cut into squares, 3 squares alternated with a blue filling and a red filling. then topped with a thin layer of whipped cream with lines of red and blue puree scored across with a toothpick.

Chris you gottsta share!!!! And of course I will watch...I always take one for the team.....

Sara, it's a shame you missed out on some of Nashville's 'real' cuisine because it is actually very good. When you go again, keep the recs we posted here under yer belt.

If you do that while watching the movies in the same theater as me...better sit behind me...or you "will" get pelted with Junior Mints.

Has there been any word as to whom will play Fukui-san?

Ya notice how you never see Judy Tenuta and Weird Al Yankovic in the same place at the same time.... ?? Just somethin' to chew on...

Doonie, never heard of it can you tell a little more about it, sounds interesting.

Good food for thought there... The new show could be funny...if it were dubbed...and the dubbing had a little fun with the "celebrities."

Hmm...If so maybe we will still need the dubbing...

Golly... Sexiest chef in NY....and smart as well!! Wonder who they will get for the play-by-play (Fukui san's part)... Perhaps they'll nab Tim McCarver for that...I really can't stand his knowitallness. He'd be perfect for this titanic endeavor.

Sacre' bleu!

I'm just so tired of Bobby Flay... (Where's that vomiting emoticon??) I'd rather even see...Rocco... on it instead.

Panda House on Mill Plain Road in Danbury (Exit 2) has it all. Excellent fresh food and beautiful dining room. If you find yourself in the area, check it out.

Saw Jacques-Imo's (pronounced Giacamo's right?) on A Cook's Tour...Looks like a wonderful experience....Can't wait to try it out.

Sam, You did a great job explaining a certain type of pizza crust! I tend to call this type "bread like" because it has that intermediate soft layer not found in a thin crispier crust, reminiscent of fresh baked bread. This is the type I happen to prefer as well. I also like a fresh tasting tomato (as opposed to strongly seasoned) sauce which does not overpower and mask the pizza. At Antico Forno in Boston's North End, we had a pizza like that recently. It was further enhanced by melt in your mouth buffalo mozzarella. Check it out if you're up that way.