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It's time for "Iron Chef" trivia!

post #1 of 45
Thread Starter 
That's right, ladies and gentlemen, the moment you have all been waiting for is here!!! [music plays 'dah-dah!']

I know there are many of you out there who watch "Iron Chef" and maybe know a little bit more than you want to admit... No worries, this is the thread for you.

The rules are simple: Someone ask a question, someone else answers. Neat, huh? Sorry, no prizes, but you do get the honor of showing who knows more!

So, let's get started...

First (easy) question:
What does that guy who always interrupts the announcer say?

[clock starts now... tick, tick, tick]
post #2 of 45
It is a Japanese courtesy ...
I would be Wambly-san if we are equals, Wambly-sama (methinks) if I was your boss ...

Wambly
post #3 of 45
Thread Starter 
Nice, both pretty darn acurate. Would anyone care to venture the next question?
post #4 of 45
Here is an easy one:
Who won the Iron Chef competition between Morimoto and Bobbi Flay?
Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 45
Bobby Flay went down in FLAYmes... get it? Flaymes... Morimoto won!
Next question....?

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #6 of 45
Thread Starter 
Next question... a little tougher

What's the win/loss record of Iron Chef Sakai Hiroyuki?
post #7 of 45
does anyone have episodes on tape? I don't get the foodnetwork and i want to play!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #8 of 45
Thread Starter 
Anyone want to venture an answer? The clock is ticking....
post #9 of 45
Sakai has 78 battles so far with 64 wins, 13 losses, and 1 tie. He wins roughly about 82% of his battles.

He is the highest ranking chef of the Iron chefs with the most number of wins.

------------------
Thanks,

Nicko
nicko@cheftalk.com
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 45
Ok here is one for you:

Who provides the dubbed voices for the International version of Iron Chef?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #11 of 45
Thread Starter 
Nice job, Nicko. Thought I had everyone stumped there for a while.

Off the top of my head, I have no clue who provides the voices. I mean, who reads the credits?
post #12 of 45
You are absolutely correct Dave! Except you were kind enough to give everyone else my resource. Ha ha! Next question (going to have to be a lot tougher now)?

------------------
Thanks,

Nicko
nicko@cheftalk.com
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #13 of 45
Ok here is another one for you (can you tell I love the Iron Chef program?):

------------------
Thanks,

Nicko
nicko@cheftalk.com
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #14 of 45
Thread Starter 
Huh? Absolutely have no clue about this one. Maybe the first thing not in Flay's favor was that he wasn't an Iron Chef!
post #15 of 45
Well I wouild have to say...
That factors that were not in his favor were the problems with getting shocked by the induction cooking equipment with the water leak, and the lack of crowd support.
Thats my guess.

------------------
Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
Reply
Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
Reply
post #16 of 45
layjo is correct! Flay had some major problems when he kept getting shocked which was pretty much due to all the water on the floor.

Ok so if you know that one then how about this one:
Clock is ticking...
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #17 of 45
Bobby Flay stood on his cutting board. Did Bobby forget all his sanitation training?

;-)

Paul
post #18 of 45
Oh, I forgot the second part of the question. He said something to the effect that he was not a chef...a chef would never stand on his cutting board.

Do you want the answer in Japanese? ;-)

paul
post #19 of 45
Thread Starter 
Interesting question, Jacky. Anyone know the answer to this? I'm pretty sure it's no, but I may be wrong.
post #20 of 45
I don't know if they know the featured ingrediant~ but it's amazing how many different items they have available for the chefs to use.....it doesn't seem like a true mystery basket competition. Ironchefs has to be the answer to B TV.
cooking with all your senses.....
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cooking with all your senses.....
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post #21 of 45
So are the five ingred. simmilar? One competition had peaches....the chef used caviar with the dessert. What about the supplimentary items?
cooking with all your senses.....
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cooking with all your senses.....
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post #22 of 45
The answer to that question is that they do know what the ingredient will be. Before the challenge begins they are told five main ingredients, and the final ingredient will be choosen from these five.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #23 of 45
Thread Starter 
Seems like this topic has quieted down a little, so I guess it's time for another question (maybe we should do this in a chat?)

What movie is most of the music from "Iron Chef" taken from?
post #24 of 45
Thread Starter 
Anyone? Clock is still ticking...

[It's a VERY SLOW clock ]
post #25 of 45
I think the dubbed in voices on Iron Chef are actually Speed Racer and Chim Chim.
post #26 of 45
Thread Starter 
Nice one, chefjohnpaul... Actually, most of the music comes from the movie "Backdraft" - weird, huh?

Next question... someone else ask this time around...
post #27 of 45
Thread Starter 
Hmmm, Julia Child and A LOT of helpers
post #28 of 45
I just wanted to say I met Bobby Flay in Cincinnati at the "Food Channels show" he was rude and obnoxious. Even my husband said he was a smart mouth punk. All the other Food Channel personnel were courteous and sweet. But not Bobby Flay. I think his popularity is over-rated. He was sitting at this table signing his cookbooks as he sold them. I asked him to sign my program,as I already had his cookbook at home. He acted like he didn't believe me, and he was very rude. Not my favorite character! I talked with the chef of the Masionette here in Cincinnati, a 5 star restaurant. And I talked with the chefs from several other high class restaurants. They were all so nice and pleasant. I was thrilled to chat with them. But, for Bobby Flay he can fade away as far as I'm conerned.



[This message has been edited by PJ (edited September 01, 2000).]
post #29 of 45
Thread Starter 
Well said PJ!. Who would you have prefered on that episode of Iron Chef?
post #30 of 45
Personally, I'd love to see Mario Batali vs. Sakai. Would be interesting (if they could get mario to do it, lol
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