Any Iron Chef fans?

  • Thread starter Evo
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  • #26
FredGarvin
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Evo said:
Bobby Flay :yuck: :yuck: :yuck: :yuck:

I love Alton Brown, but Iron Chef American just is not as good.
Amen to that! Alton is a personal favorite of mine, but IC America is just plain bad. Good Eats is the best show on food IMO (I have many on tape). Bobby Flay is just an arrogant ass. He got his ass kicked on the Japanese Iron Chef a few years back.

The American version of IC is just another shining example of how we take really good foreign shows/movies and think that we can make them better by putting our spin on it. That is a hot spot topic with me. I won't get started.
 
  • #27
Moonbear
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hypatia said:
My favorite Food TV show is 30 minute Meals with Rachael Ray, she has forced me to buy EVOO by the gallons.
You're buying Evo? :confused:

She has another show too, but I don't recall the name. She goes to places and only has so much money to spend on meals for the day.lol I want her job!
That reminds me of those "chef on a shoestring" spots some of those morning shows do (and I've seen it as an occassional spot on the evening news too). The premise is they'll give a chef something like $20 to make a gourmet dinner for two (first, $20 for a meal is hardly a shoestring budget; silly TV types have no clue), but then they calculate the cost the way you would in a restaurant: high quality balsamic vinegar was only 30 cents because they only used a tablespoon, or the lemon was 25 cents because they bought them 2/ $1 and only used half of a lemon. The dishes are usually pretty tasty looking, but the normal person doesn't get to buy their ingredients a tablespoon at a time. :rolleyes:
 
  • #28
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lmao@ EVO by the gallon

EVOO= extra virgin olive oil
 
  • #29
Evo
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Did anyone watch "Door Knock Dinners" with Gordon Elliott? He would walk around a neighbohood knocking on people's doors asking if they could come inside and cook a dinner from whatever the owner had in their kitchen. (he had a professional chef with him) Gordon Elliott is a hoot.

I liked the Two Fat Ladies, they were a hoot.

Tonight on the Food Channel they are having a competition for a new food show host. I hadn't been watching it becuase I hate those kind of competitions, but I caught part of it last week and now I have to see who wins. Oh please don't let it be the guy with the weird hair, he get's on my nerves, he's much too perky, :yuck: but he seems to be the favorite. You can vote online during the finalshow so I'm voting for someone else. :devil:
 
  • #30
DocToxyn
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Echo 6 Sierra said:
Whatever happened to the Galloping Gourmet?
The guys name was Graham Kerr and he reappeared for a while on another cooking show that featured lighter versions of the food he used to do on his previous show. I can't think of the name of the show (it might have just been Graham Kerr), but I still have a great chili recipe from him with red wine and bulghur wheat.


EVO said:
Did anyone watch "Door Knock Dinners" with Gordon Elliott? He would walk around a neighbohood knocking on people's doors asking if they could come inside and cook a dinner from whatever the owner had in their kitchen. (he had a professional chef with him) Gordon Elliott is a hoot.
That was a fun show, Gordon was very entertaining with the people who's homes he invaded. :biggrin: Did you see the one when they featured the Iron Chef's Sakai and Morimoto?


FredGarvin said:
Good Eats is the best show on food IMO (I have many on tape).
Here-Here! Every show is so original, plus he knows his stuff (or at least does the research). His brined turkey recipe is awesome; curried cauliflower pickles, mighty duck, pot o' greens, city ham-all great dishes. Although I have to disagree with his over-use of the electric knife, those things are horrible. :yuck:
 
  • #31
FredGarvin
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DocToxyn said:
Here-Here! Every show is so original, plus he knows his stuff (or at least does the research). His brined turkey recipe is awesome; curried cauliflower pickles, mighty duck, pot o' greens, city ham-all great dishes. Although I have to disagree with his over-use of the electric knife, those things are horrible. :yuck:
I love my electric knife!

Alton also went to film school (so I have read). Some of his takeoffs are pretty funny. His "American Beauty" parody in the intro to the pickling episode was pretty funny. He has my sense of humor and he does indeed do his research. Plus he doesn't have a gimmick like some annoying, over-hyped types (BAM!).
 
  • #32
Evo
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DocToxyn said:
That was a fun show, Gordon was very entertaining with the people who's homes he invaded. :biggrin: Did you see the one when they featured the Iron Chef's Sakai and Morimoto?
Yes, I did! Didn't Sakai make somethin out of frozen fish sticks? :bugeye:

Here-Here! Every show is so original, plus he knows his stuff (or at least does the research). His brined turkey recipe is awesome; curried cauliflower pickles, mighty duck, pot o' greens, city ham-all great dishes. Although I have to disagree with his over-use of the electric knife, those things are horrible. :yuck:
I used his brined Turkey trick last Thanksgiving, and his turkey roasting method and it was the best turkey ever!
 
  • #33
DocToxyn
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FredGarvin said:
I love my electric knife!
Granted this is based off of old models that were in use in my parents/grandparents household so things may have changed but..... Things I don't like about electric knives: it's basically a small chain saw and you get the same effects on the product you are cutting as you would on...well wood. The texture of the cut is ragged and there are pieces of "meatdust" which accumulate. Plus there was a distinct odor and grating sound of an electric appliance (ozone?) that never meshed well with the other pleasurable odors and sounds of Thanksgiving. Give me a good chunk of finely honed german steel any day. :cool:

FredGarvin said:
Alton also went to film school (so I have read). Some of his takeoffs are pretty funny. His "American Beauty" parody in the intro to the pickling episode was pretty funny. He has my sense of humor and he does indeed do his research. Plus he doesn't have a gimmick like some annoying, over-hyped types (BAM!).
His supporting cast of characters (family) are also very amusing, as well as Alton's ability to "enter" a character, re. Bowl of Red and his Southern Boy. While I too share a professed dislike of the big "E" along with many other food snobs, he has done a lot of work to bring real cuisine to the average American and I have to commend him for that.
 
  • #34
DocToxyn
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Evo said:
I used his brined Turkey trick last Thanksgiving, and his turkey roasting method and it was the best turkey ever!
That one is a winner. Although recently I have been boning out the entire turkey with a dorsal approach (down through the backbone), stuffing it with a mixture of sourdough bread (toasted), herbs, sausage, dried fruit, eggs and heavy cream, stitching it back up like some kind of Franken'turkey and roasting it off. Man its good and no bones to carve around! This is in preparation for my eventual attempt at the Turducken, which is a chicken, boned and stuffed into a boned duck, which is then stuffed into a boned turkey :surprised. A few layers of different stuffing in between the layers and it's gotta be good, its big in the south.
 
  • #35
Gokul43201
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FredGarvin said:
Plus he doesn't have a gimmick like some annoying, over-hyped types (BAM!).
Bravo ! Bravo !
 
  • #36
Danger
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DocToxyn said:
Give me a good chunk of finely honed german steel any day. :cool:
I can tell you for sure, as well, that an electric knife is just about useless in a fight.
DocToxyn said:
This is in preparation for my eventual attempt at the Turducken
Yet another good reason that we pretty much ignore Thanksgiving up here. Who would go through all that when you can just have burgers and beer?
 
  • #37
Moonbear
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DocToxyn said:
This is in preparation for my eventual attempt at the Turducken, which is a chicken, boned and stuffed into a boned duck, which is then stuffed into a boned turkey :surprised. A few layers of different stuffing in between the layers and it's gotta be good, its big in the south.
Someone I know makes that every year (though I haven't been invited to his place for Thanksgiving yet...probably because he lives in a different state :tongue2:). It sounds good until they get to the layer of oyster stuffing. I really don't like oysters, so I'd have to find a different substitute for that layer.
 
  • #38
DocToxyn
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Moonbear said:
Someone I know makes that every year (though I haven't been invited to his place for Thanksgiving yet...probably because he lives in a different state :tongue2:). It sounds good until they get to the layer of oyster stuffing. I really don't like oysters, so I'd have to find a different substitute for that layer.

How about Giant Red Clams! :bugeye: :rofl:
 
  • #39
Moonbear
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DocToxyn said:
How about Giant Red Clams! :bugeye: :rofl:
I think those are best avoided entirely. :eek: But maybe something with some other, less deadly variety of clam, or crabmeat might work. It seems like an expensive and time-consuming undertaking to start experimenting with stuffings without some idea of how the rest of it tastes first. As much as I don't like oysters, I think I'm going to have to taste it once with the oysters in it just to find out what the flavor combination is to determine if clams or crabmeat would be too "fishy" of a substitute (or go all out and use some lobster meat), unless I can find something devoid of seafood that would complement it well.

Have you ever had turducken, or just know what it is? I'm wondering if you really need to get all three layers to complement each other, or if nobody really has a mouth big enough to stuff in a bite that contains all the layers at the same time anyway. :tongue2: Would a sweet stuffing be bad? I'm thinking that a stuffing I used to make (if I can locate the recipe again) that has mandarin oranges in it might go well, and use the stronger sausage stuffing layer with the turkey (give that turkey some flavor), and the traditional cornbread stuffing with the chicken. The duck is the innermost layer of meat, right? That would make the layers: turkey, sausage stuffing, chicken, cornbread stuffing, duck, mandarin orange stuffing. :approve: I'll be you can just feel your arteries clogging after that meal (but that's why you only do it once a year). :biggrin: Maybe I'll start playing with boning chickens and see how I do on that.

What do you do with the legs and wings? Do you debone them too and tuck them inside each other, or do you just remove them from the duck and chicken and keep the turkey drumsticks only? I guess you could always just toss them into a pot and make a stock or soup out of them.
 
  • #41
DocToxyn
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Moonbear said:
Have you ever had turducken, or just know what it is? I'm wondering if you really need to get all three layers to complement each other, or if nobody really has a mouth big enough to stuff in a bite that contains all the layers at the same time anyway. :tongue2: Would a sweet stuffing be bad? I'm thinking that a stuffing I used to make (if I can locate the recipe again) that has mandarin oranges in it might go well, and use the stronger sausage stuffing layer with the turkey (give that turkey some flavor), and the traditional cornbread stuffing with the chicken. The duck is the innermost layer of meat, right? That would make the layers: turkey, sausage stuffing, chicken, cornbread stuffing, duck, mandarin orange stuffing. :approve: I'll be you can just feel your arteries clogging after that meal (but that's why you only do it once a year). :biggrin: Maybe I'll start playing with boning chickens and see how I do on that.
I haven't had it, it's just one of those "challenges" I have placed upon myself and I think it's chicken as the inner-most layer. A sweet stuffing should go well, especially with the duck and orange is a classic companion to duck (although I can't stand mandarin oranges). Typically the stuffings used in the recipe include a cornbread variant, a duxelles (mushroom-based stuffing) and a wild rice mix. I do like the sausage stuffing though, it does bring a lot of flavor and fat the party and makes for a great gravy. Although with its high fat content, the duck should play a similar role...mmmmmm duck fat! :!!) :tongue2:


Moonbear said:
What do you do with the legs and wings? Do you debone them too and tuck them inside each other, or do you just remove them from the duck and chicken and keep the turkey drumsticks only? I guess you could always just toss them into a pot and make a stock or soup out of them.
For the turkey, I have always left the most distal bones on the appendages in situ, but would remove them from the inner birds. If you have large holes in the skin from removing those bones, you need to stitch them back up or you lose too much juice/stuffing. I have seen recipes where all bones were removed and after trussing the whole thing just looked like one big turkey loaf. It's more appealing to me to leave some semblance of turkey shape to the finished product. And yes, I do keep all the bones for stock, turkey soup is great made with rice and sweet potatoes.
 
  • #42
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I can tell you for sure, as well, that an electric knife is just about useless in a fight.
I was living in Japan when the show first appeared there. I am convinced that the contest is as fake as a professional wrestling match with the contest winner decided before the show is even taped. My wife, on the other hand, is of the mistaken opinion that the contest is real. Danger has it right.
 

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