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Iron Chef Invades America

‘Iron Chef’ is a crazy Japanese import cooking game show that features accomplished chefs from around the world going head to head in a competition format that’s part Julia Child, part pro wrestling. Even non-foodies are drawn to the show for its sheer entertainment value.

The story behind the show goes something like this–there’s this rich dude, MC Kaga who summons the finest chefs in Japan to do battle in his kitchen stadium. Needless to say, a TV studio wouldn’t suffice for such a production: the kitchen stadium is in Kaga’s castle. Also in residence are three Iron Chefs, each representing a different type of cuisine (Chinese, French and Japanese). The summoned culinary challenger picks which Iron Chef he wants to take a crack at and the contest begins. The show was originally created by the Fuji TV network in the Japan, and the original Japanese title translates literally to The Iron Men of Cooking.

But wait, there’s more”the chefs just don’t pull out the best dishes from their repertoire. There’s a catch to the contest, and thats the fact that every dish must contain the theme ingredient which is kept a mystery until immediately before the contest begins. At that time, Kaga brings forth a heaping helping of whatever the current mystery ingredient is in a production of smoke and pyrotechnics straight out of a KISS concert. Sometimes the ingredient is something basic like tofu or apples, but it can also be something obscure like ox tail or some obscure shellfish.

At that point, the chefs have an hour to prepare a seven course meal, served to a discerning panel of B-List celebrities that usually include a couple of ‘TV Presenters’ and a ‘fortune teller’. The judges rate and discuss each course and declare a winner.

What really brings the show together is the announcing. There’s a hysterical play by play announcer, an excitable color commentator, and an even more hyperactive sideline correspondent who will break in the commentary frequently with revelations such as observing that a chef is using fresh ginger in a dish or some similar piece of trivia. Apparently one of the announcers is a legit sumo wrestling announcer in Japan, making the strange juxtaposition between cooking shows and wrestling even more complete.

The dishes that the chefs come up with are always pretty amazing, creative and complex–if not always appetizing. Some of their creations look yummy, but a dessert with a compulsory use of carp isnt exactly my cup of green tea. Nonetheless, the creative process and intensity of the competitors is amazing. Even as challenging as this is, the requirement that a theme ingredient be used in every component of the meal really ups the ante.

The Food Network has recently begun production of a native grown version called ‘Iron Chef America’. It has a similar format, but really loses a lot from the Fuji TV original.

Ross Everett is a freelance sports writer and highly respected authority on World Cup betting. His writing has appeared on a variety of sports sites including sports news and sportsbook directory sites. He lives in Las Vegas with three Jack Russell Terriers and a kangaroo. He is currently working on an autobiography of former interior secretary James Watt.

Ross Everett 14 June 2010 Movies , , , , , , , No Comments

The Pump Room: Star Studded Chicago Dining Landmark

One of the few restaurants in the country to be immortalized in a Sinatra song, the Pump Room in Chicago is now a hot spot once again. The Pump Room was one of the first quality restaurants to open in Chicago after the end of Prohibition, and soon became a Windy City icon. In addition to Sinatra (who sang the praises of the place in the classic song Chicago), the place was a favorite hangout of a lot of famous people including Marilyn Monroe, Sammy Davis, Humphrey Bogart, Clark Gable, Ronald Reagan, Bette Davis and numerous others. The Pump Room, named after a spa in Bath, England, remained open long after the giants that once graced its premises had left. Unfortunately, time took its toll on the legendary establishment, and its culinary fare was soon surpassed by the fine dining scene exploding in Chicago and characterized by uber-chef Charlie Trotter.

The Pump Room opened in’38 under the ownership and management of Ernie Blyfield. He took the name from an’th century London pub favored by celebrities and nobility, including Queen Anne. The original pub got its name from the hot drinks pumped into the cocktails of its stylish clientele.

The Chicago Pump Room was a smashing success from the time it opened. It’s most desired table reserved for ‘A list’ celebrities was Booth #1, which for a time may have been the most sought after table at any dining establishment in the country. Booth #1 at various times hosted Frank Sinatra and his associates, Bogart and Bacall, Judy Garland and daughter Liza Minnelli, John Barrymore and countless others.

After Blyfield’s death in’50, the Pump Room lived on as a Chicago hot spot and welcomed a new era of big names including Mel Brooks, Paul Newman, Robert Redford and Eddie Murphy. One of the most famous stories surrounding the club involves former Genesis drummer Phil Collins, who was refused entry for not wearing a jacket. This inspired the title of his next album ‘No Jacket Required’ which has sold over– million copies worldwide and established Collins as a solo superstar. Following its release, the Pump Room sent Collins an apology–and an appropriate jacket for him to wear on his next visit.

The Pump Room was purchased by a large restaurant management group in the late’90’s. They spent a lot of money to renovate the facility, overhaul the menu and hire a top flight chef. While the Pump Room’s golden era trade mark flaming food served on a sword was a tragedy of city fire codes, the menu is now on par with any in the city serving a sophisticated interpretation of classic American cuisine. In addition to the revamped cuisine, the Pump Room upgraded its wine offering and expanded the bar area.

The Pump Rooms stature has been maintained by current executive chef Nick Sutton. The star of the place, however, is still the almost palpable sense of history that the dining room offers. Considering that the giants of civilized culture”from Bogey all the way to the Chairman himself”have held court in that room, it is a pretty intoxicating aura. Fortunately, the Pump Room is once again worthy of such legends, and its renaissance is a victory for culinary civility in a world too often overwhelmed with Olive Gardens and Red Lobsters.

Ross Everett is a widely published freelance sports writer and respected authority on sports betting odds comparison. He writing has appeared on a variety of sports sites including sportsbooks and betting odds portal sites. He lives in Las Vegas, Nevada with three Jack Russell Terriers and a kangaroo. He is currently working on an autobiography of former interior secretary James Watt.

Ross Everett 23 January 2010 Movies , , , , , , , No Comments

Setting Kitchen Tables

Slate and Artstone – If you are going to make room in the hustle and bustle kitchen for a dining table, then you should take some time and care in choosing how to present that piece to the world. A table is almost like a platform, elevating whatever is on it to visual height, and putting it out there for the world to see. You should choose wisely when deciding which decorative pieces to give this particular honor to.

The first thing to think about with kitchen tables is the utility of the piece. In most kitchens, space is at a premium, and in a pinch the table is going to be used to make up for insufficient counter space. For this reason it is important that you not clutter up the surface of the table with a lot of useless decorative items. Instead you should choose to display only one or two tasteful objects, which will evoke the meaning you are trying to represent.

One of the classic ways to spruce up a kitchen is with a display of flowers, or some sort of small and modest plant. The kitchen is a place of activity and life, where sustenance is prepared and creativity is expressed. Having a decorative vase with a tasteful display of flowers is a great way to enhance these inherent effects.

Some people choose to use a tablecloth on these pieces. This can make the difference between an informal setting, which is used as much for sitting around and chatting as it is for eating; and a formal piece which is set up to be the dining room, or at least a dining room in the house.

A kitchen table is a prominent piece that stands out in the kitchen, taking up valuable space, and dominating the decorative nature of the room. You should be certain to take extra time and care when selecting which decorative pieces to display on it.

This article was written by style philosopher and artist Jim Slate. If you are looking for an attractive collection of natural stone dining tables made from a variety of mosaic stone pieces, then visit PebbleZ.com where you will find a collection of over 40 designs, with customizable designs available upon request.

Jim Slate 13 December 2009 Home Entertainment , , , , No Comments

Gourmet Food Cooking Starts With Mincing, Dicing and Chopping

by Brent Schumacher

Gourmet foods are done with sophistication, especially by Iron Chefs. You may think that a simple looking food is made by a snap of your fingers. This is not entirely true. You need not be an expert for you to make a remarkable dish, but knowing the basic of cooking will surely come in handy. Just remember that everything starts from scratch.

There are different methods involved in gourmet food cooking. Cutting is very important. Another method, chopping, is used to have small-sized food items like onions and tomatoes. Dicing is another. This results to smaller pieces. Whatever method you prefer, you need to remember one thing: be careful with the knives you use.

Sauteing is the process that would require you to toss spices and the main food item into a heated pan with a small amount of oil for a few moments. This is done to ensure that the flavors seep in. This helps make gourmet foods taste a lot better.

Breading is another method used in cooking gourmet foods. Surprisingly, a lot of people still don’t know how to complete this process without getting all messy. The technique here is to have one hand soaking the meat in liquid while the other is used to dip the meat into the crumbs. This technique will not get your fingers sticky and messy.

Now, if you don’t want that crunchy feeling in your mouth, try grilling. You can do that by directing radiant heat on your raw food. You can also try using a metal grate over hot coals. But if you prefer to do this indoors, there are available grilling pans in the market where you can grill your gourmet food on top of the stove.

Before you grill your food, it is better to have it marinated hours before you cook it. This is the process where you add flavors to your food. This will help make chicken, meat, and even fish more flavorful. Soak your food in a marinade solution for a period of time and put it in the refrigerator.

And how could you forget your pastas? Have you ever heard of the term al dente? Sounds Italian right? You can tell if your pasta is already al dente if you can feel a slight resistance once you bite it. If you’ve achieved that, it means that your pasta has just cooked perfectly- not too soggy and not too crisp.

You can try these techniques if you have the passion for cooking gourmet foods. By taking into consideration these points, you are giving yourself a good start. Eventually, you will learn the most advanced ways of cooking. Begin embracing the basics of cooking now and be the next Iron Chef later.

About the Author:
Country Mercantile is a family run store that specializes in gourmet food, fresh Wahington produce, and specialty chocolates. Don’t forget to check out the famous delicacies like our fan favorite pickled vegetables. Visit out our online website at http://www.countrymercantile.com
Brent Schumacher 1 October 2009 General , , , , , , , , , , No Comments

Do You Really Need Bread Machine Mixes?

by Marion Jones

Do you use bread machine mixes when you make yeast bread in your automatic bread-making machine? If so, why? It is so easy to make gourmet bread quickly from simple bread recipes and so much more flexible too. If you use bread machine mixes you are limited to the bread machine mixes you can find ” no matter how many there are.

However, a good bread machine recipe cookbook is far more flexible than bread machine mixes. A good bread machine recipe book will give you about 150 recipes coming from many countries, but it will also encourage you to change those recipes, encouraging you to be creative and develop your own style of bread.

Bread machine mixes are really quite limiting and you have no say about what the bread machine mix contains either: preservatives, colouring, MSG, salt or Heaven knows what. OK, it tells you on the label, but you cant remove them, if you only use bread machine mixes.

Making bread is really quite simple. Or to put it correctly, the ingredients to making bread are really quite simple. To bake a very basic loaf of bread, you need only: flour, water, yeast, sugar, salt and fat or oil. The difficult part about making bread is the mixing. It can take five hours to mix the bread making ingredients together; to wait for it to rise; to knead it; wait for it to prove; knead it again and bake it.

So, if you have a bread making machine you can automate the hard bread mixing, proving, kneading cycle and if you have a bread-making recipe book you will be furnished with numerous recipes to guide and encourage you.

What could be easier? You look in the bread-making machine cookbook for an appetizing recipe; you put the everyday ingredients into the bread mixing bowl of the bread machine and you put the yeast into a time-release box on top of the bread machine; set the timer and go about your daily life or go to sleep!

The bread making machine will stir the ingredients and consult the timer. Our bread-making machine has a timer that can be set for sixteen-hours in advance. That means that, if you want your gourmet, yeast bread ready for, say, 7:30 AM, the bread-making machine will mix the flour, water, salt oil and sugar at once, then add the yeast at say, 5 AM, knead, prove and bake the bread and ring the alarm at 7:30 to let you know that your gourmet food is waiting for you.

But you won’t need the alarm to let you know that. The aroma of freshly baked bread will [permeate|fill your house and you will be well cognizant of the fact that your bread making machine is almost ready to serve up one of the best loaves of bread you’ve ever had in your life. And you will never look for bread machine mixes again. You’ll be overflowing with your own bread machine mixes in no time at all and you’ll be giving bread away so that you can try out your very own latest bread machine mix recipe.

Bread machine mixes: we don’t need ‘em?

About the Author:
Do you use bread machine mixes or do you want bread machine recipes? If you want recipes, just pop along to: http://bread-machine-mixes.the-real-way.com Grab a totally unique version of this article from the Uber Article Directory
Marion Jones 23 September 2009 Gadgets , , , , , , , , , , , , , No Comments

Grilling Baby Back Ribs: Take Note Of This

Baby back ribs. Just the thought of these delicious grilled ribs can make your mouth water. Not sure as regards the process for grilling baby back ribs? Read on for great tips that will have you fruitfully grilling baby back ribs in no time!

Grilling baby back ribs does not require to be challenging or complicated. There’re a few tips that should be kept in mind for grilling baby back ribs so as to get the optimal outcomes.

Begin by using a roasting pan to form a bed of onions and whatever fruit you prefer. Many people like to use oranges to supply a sweet flavor to the ribs. The next step in grilling baby back ribs is to prepare some seasonings. Salt, pepper and coriander work well. You will then utilize this mixture to coat the ribs. Be sure that the ribs are evenly coated on both sides. Next, place the ribs on the bed of fruit and onions. Now, pour 2 cups of orange juice over the ribs, cover the roasting pan with foil and place the pan on the grill.

With this technique for grilling baby back ribs you’ll be grilling the ribs using a low, indirect heat. The ribs will be grilled for approximately an hour or so or up until they’re fork tender. At this point, the ribs may be removed from the grill and you will be ready to move on to the next step of the process.

The next step in grilling baby back ribs is to increase the heat on the grill to medium and place the ribs directly on the grill rack. You will then cover the ribs and cook the ribs for with reference to ten minutes, turning once. Brush the ribs with your favorite barbecue sauce and then cook the ribs for another six or seven minutes. Check the ribs to be sure, as it could take up to ten minutes for the ribs to be completely done. At this point the ribs should be done and you can clear them from the grill and serve.

Using this technique for grilling baby back ribs will grant you with ribs that are tender and delicious in addition as moist. Keep in mind that you may use any sort of fruit that you prefer utilising this method, including apples, depending upon the flavor that you want to impart to the finished meat.

Learn all you need to know about Meat Grilling Chart today and your grilling experience will change for better

Ferdinand Emy 14 September 2009 Home Entertainment , , , , , , , , , , , , No Comments
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