An Iron Chef Fans Diary - March, 2001

March 16th, 2001

Main Ingredient: Foie Gras
Cooking Style: Chinese vs. French
Iron Chef: Chen Kenichi
Challenger: Dominique Corby, Executive Chef at Le Tour D'Argent Tokyo.
This was the big battle that ended in a tie.
It was also the first time I tried to cook anything with the Iron Chefs.
We were able to eat hors d'oeuvres along with the tasting panel for the first time.
Of course they didn't taste the same as the Iron Chefs, but they were similar in appearance.
March 23rd, 2001


Main Ingredient: Eggplant
Cooking style: Italian
Iron Chef: Masahiko Kobe Challenger: Yasuhiro Sasajima

March 24th, 2001
Main Ingredient: Conger Eel
Cooking style: Italian
Iron Chef: Masahiko Kobe   Challenger: Hiroki Sakai

I didn't have any live Conger Eels of course, but I did have some


fake lobster/whitefish chunks that could be unrolled to look like
the long thin slices of eel that the chefs used.

Friday, March 30th, 2001
We went shopping for the ingredients we would need for this weekends
challenges. We bought a small package of extra firm tofu.
We only found frozen squid in a two and a half pound package.

Main Ingredient: Tofu, 30 pounds made especially for the show
Cooking Style: Japanese
Iron Chef: Masaharu Morimoto Challenger: Takaji Yoshida

Saturday, March 31st, 2001
Main Ingredient: Cuttlefish
Cooking Style: Japanese and Italian
Iron Chef: Masaharu Morimoto Challenger Akiri Watanabe
The girls all found friends they could spend the night with.
We finally worked up enough nerve to try squid the next Tuesday.
It wasn't too bad, we didn't get sick and die. I wish I had taken pictures.
 

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