Questions for the new Iron Chefs?

mongo_jones · March 2, 2004

i am hoping against hope that they've imported the guy who plays chairman kaga and are keeping all his stuff in subtitled japanese.

stephenc · March 2, 2004

These battles aren't as interesting. Morimoto vs Puck? Who exactly is the Iron Chef?

Isn't the Iron Chef supposed to have the advantage? Morimoto has done this a million times before. This is gonna be different from the original, where the Iron chef wins 4 out of 5 times.

mongo_jones · March 2, 2004

These battles aren't as interesting. Morimoto vs Puck? Who exactly is the Iron Chef?
Isn't the Iron Chef supposed to have the advantage? Morimoto has done this a million times before. This is gonna be different from the original, where the Iron chef wins 4 out of 5 times.

perhaps they're both iron chefs? the original show had specials as well that pitted the iron chefs against each, singly and in teams.

mnebergall · March 2, 2004

I wonder if the US Kitchen Stadium will be as complete as the original.

MHesse · March 2, 2004

My vote for the ingredient: kelp.

srhcb · March 2, 2004

Suggested Theme Ingredient: Velveeta

Why not?

Chris Cognac · March 2, 2004

Suggested Theme Ingredient: Velveeta
Why not?

That would be good...but picture raising up from amid the smoke the theme ingrediant being...that blue and yellow can we all love...SPAM!

ExtraMSG · March 2, 2004

But they'd have to have the Monty Python music rising in the background as well. And it wuold have to be in the can. Afterall, half the fun of IC is seeing the chef's fabricate their own cuts.

ExtraMSG · March 2, 2004

For all the bad about Flay, he did take both battles quite seriously. That's more important than finding people you like. Afterall, in professional wrestling isn't it always the bad guys who make the most money?

They may have a hard time keeping actual Iron Chefs. We're a much larger country than Japan. What top chef can take weeks away from his real work to be an Iron Chef?

JohnnyH · March 2, 2004

Anyone know when these new shows are going to be aired? And who's playing the obsequious and mildly irritating Ohta?

foodie52 · March 3, 2004

I think the ingredient is going to be shark.

tommy · March 3, 2004

I'm sure given the choice, each would prefer to work alone.

do you think they didn't have a choice? oh my.

challah-baker · March 3, 2004

Viewing the season, how about Peeeeeeps!

Flaiming Peeps with Fois Gras?

TrishCT · March 3, 2004

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.

Edited March 3, 2004 by TrishCT (log)

Chris Cognac · March 3, 2004

I leave in 5 hrs,I will check this thread at noon for anymore ? and print them out to take with me.

I am still saying its going to be Lobster!

mnebergall · March 3, 2004

I'm sure given the choice, each would prefer to work alone.
do you think they didn't have a choice? oh my.

The choices probably were (1) agree to team up, or (2) we will look for someone else.

sacre_bleu · March 3, 2004

Here's a question: How much time before taping do you actually have to think up recipes?

I remember reading that the Japanese Iron Chef contestants were told that it would be one of three ingredients. So they each worked out menus for each of the three, and simply chose when the "surprise" ingredient came up.

hillvalley · March 3, 2004

Do any of the dishes they "invent" on the show make it to the menus at their restaurants?

What was Morimoto thinking during the natto battle? Coke and natto?

What do the original Iron Chefs think of the fact that many Japanese ingredients/dishes have made it into mainstream American food ie sushi at grocery stores?

Has American cusine influenced their cooking?

I can't wait to hear your report. Wish you could bring along a few "friends"!

Have a great time

Mayhaw Man · March 3, 2004

What was Morimoto thinking during the natto battle? Coke and natto?

Things go better with Coke :wink:

ExtraMSG · March 3, 2004

Does anyone ever protest the butchering of animals on the show?(though they have gotten some lobster drunk first, which was nice). I'm thinking the turtle battle, for instance. But they don't exactly quickly pith their prey.

Chris Cognac · March 3, 2004

That was pretty nasty and I actually turned it off for a few mins. I doubt it will be as slimey and gross as in Japan...Well, I am off to find out right now with notebook and camera in hand!

mongo_jones · March 4, 2004

or the eel battles (where they nail the eels' heads to the counters before gutting them alive) or the crab battles (where they lop of their claws and feet so they can't scuttle away while the iron chef figures out what to do with them). i'm sure the american version will be much more sanitized.

tommy · March 4, 2004

I'm sure given the choice, each would prefer to work alone.
do you think they didn't have a choice? oh my.
The choices probably were (1) agree to team up, or (2) we will look for someone else.

another choice might have been

1) do a show for x dollars.

2) team up for 10x dollars.

Jason Perlow · March 4, 2004

or the eel battles (where they nail the eels' heads to the counters before gutting them alive) or the crab battles (where they lop of their claws and feet so they can't scuttle away while the iron chef figures out what to do with them). i'm sure the american version will be much more sanitized.

I love the cleaving live lobsters in half thing and watching each half writhe on the cutting board.

Marlene · March 4, 2004

or the eel battles (where they nail the eels' heads to the counters before gutting them alive) or the crab battles (where they lop of their claws and feet so they can't scuttle away while the iron chef figures out what to do with them). i'm sure the american version will be much more sanitized.
I love the cleaving live lobsters in half thing and watching each half writhe on the cutting board.

You're a sick man Jason :biggrin:

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