I am the (Self-Proclaimed) Iron Chef DU: Ask me anything.

[SOteric]

And get your spindly little fingers out of my cookie-dough, dammit. I know how to wield the business end of a very sharp knife.

[GOPisEvil]

1. When making biscuits...

...lard or butter?

[GOPisEvil]

5. Oh yeah...about those knives...

Wusthof or Henckels? :shrug:

My mom bought me my first "really good" knife, and it is a Henckels. My current chopping knife is the Henckels Santoku with the scalloped blade. I love it! :7

[lazarus]

7. Global

Much better, much lighter, much easier to sharpen.

[GOPisEvil]

11. Oh yeah...forgot about Global...

There's just something cool about having your knife actually WORK for you.

[lazarus]

25. yup

I've got a 10" global. Amazing knife.

Need to get it sharpened though......

[SOteric]

9. I have a couple of Wusthofs and a couple of Henckels

And a quite a few MesserMeisters, several Forscheners and two Globals. The Forscheners and the Globals are far and away the best knives on the planet. I'd take a Wusthof over most Henckels, but Henckles does make a really good graniton (that's the 'scalloped' blade you're referring to.)

[GOPisEvil]

12. I knew it had some cool name...

...I'll have to remember that too. ;-)

[SOteric]

6. Nope.

My best biscuit recipe uses neither. It has a very high ratio of heavy cream. That supplies the liquid and the fat at the same time. They're lighter than air, too.

[GOPisEvil]

8. I'll try that next time.

Mmmmmmm...fat....:9

[DCDemo]

2. Milk....wok....high temperature

How? :)

[SOteric]

10. I'm unclear on the exact nature of your question.

Could you rephrase?

[opiate69]

20. Re: unclear

If I may, I think he/she is asking "how do you get away with putting milk into a very hot wok without it instantly curdling?"

[opiate69]

3. ...

Sea urchin roe: commonly referred to as what?

[SOteric]

13. 'uni'

[opiate69]

15. uni?

Nope.. I was looking for "foie gras of the sea"... :)

[SOteric]

18. uni is the common name

used by sushi chefs and sushi lovers the world over.

[opiate69]

22. Right....

I kinda knew that.. was just referring to Ohta's incessant jabbering...

[ForrestGump]

4. Are we there yet?

Are we there yet?
Are we there yet?
Are we there yet?
Are we there yet?
Are we there yet?
Are we there yet?





Are we there yet?


Are we........

[SOteric]

14. No soup for you!

[ForrestGump]

17. Boy, what a meaniepants!

And just what is she doing with that kitchen appliance that makes her tongue loll out so fetchingly?

Smut, everywhere I turn in here......

[SOteric]

19. Icing a cake.

Natch.

[ForrestGump]

23. Oh, okay

I've never heard that particular euphemism before.



I'm practicing my flipping. More accurately, it's the curl of the finger that's the trick.

[SOteric]

24. You've

aged considerably since yesterday's photo.

[ForrestGump]

28. It's the carcinogenic smoke from the all-beef patties

Gets to me after a while.

Boy, it's hot by this barbeque. I think I need to take off my shirt.....





Oops...... that's not right.....

[ForrestGump]

29. This is what I meant

Um......no it ain't.

Technical difficulties here at Greenbow Control........

[SOteric]

31. That's really more in perspective, then?

Enquiring minds...yada yada.

[ForrestGump]

34. 'Course not! Yadayadyada yourself.

why



do


you



ask?


(cue saxophone music, mixed with the muted crashing of waves on a golden shore)

[SOteric]

38. Just

to bait you into posting that dude again. :7

[ForrestGump]

40. You're a master

of doing that. :-)

[SOteric]

41. And you should know

Mr. "I-have-a-healthy-prostatePants."

[ForrestGump]

44. For your information, Ms "I've-got-a-firm-grip-on-the-icing-bagPants,"

my poor prostate's been suffering lately - I don't know what it is, but every time I'm with a woman she just ups and leaves without a how-do-you-do.

It's been this way my whole life. Could I be doing something wrong?

[SOteric]

46. It's possible, but

what?

What could it be? Hmmmmmm.......

[ForrestGump]

48. You think she wanted wine instead of pink lemonade?

It just totally eludes me.....

[SOteric]

49. Well...

That would be a little abrupt a response over the lack of a little Lancer's rosé.

[ForrestGump]

51. Well, excuse me, but my

little rosé lancer is most certainly not lacking, thank you very much.

Harumph, I say, harumph!

[SOteric]

53. My apologies.

I thought that was just a common, household Ripple.

[ForrestGump]

54. Sure, well, sometimes it

.....hey! Not telling.

[shugah]

16. no question

but as an iron chef, aren't you open to challenges? :evilgrin:

(oops! i guess that is a question!)

[SOteric]

21. Sure, step right up

You can take the next 3 questions.

[shugah]

30. oh, bloody hell!

okay

[Armstead]

26. How do you make a TV Dinner?

Inquiring minds want to know.

[SOteric]

27. I...

invite the TV for a mutually agreeable evening. Put on a little soft music, light some candles and put out fresh flowers. If he wants to wear a bra, lace panties, and a short skirt that's his business. As long as the conversation is charming and dinner is a success, I'm happy.

[shugah]

32. tv dinner?

what the hell are you doing watching tv?

(one)

[Armstead]

33. Okay, call it a "Frozen Entree" then

sheesh

[shugah]

35. i have nothing to say

i'm only answering 3 questions.

[SOteric]

36. Simple

Peel back petrochemical film. Place petrochemical tray in petrochemically-derived microwave oven. Heat on 'high' for 5 to 7 minutes, or according to 'big corporate' manufacturer's recommendation. Serve sans candlelight, sans fresh flowers, and sans soft music.

[Armstead]

37. You forgot

"petrochemically-derived microwave oven" that emits suspicious electromagnetic radiation.

ummmmm boy. sounds like a tasty treat.

[short bus president]

39. does it matter

if you take a "pinch" of something with digits other than your thumb and forefinger? Can the amount of a pinch vary catastrophically due to digit substitution?

[SOteric]

42. A 'pinch' is technically

1/16th of a teaspoon. A dash is 1/8th of a teaspoon.

If you choose to measure these with alternative digits, that is entirely your call. Just be advised that most cultures do not value even the finest food items which are prepared with one's feet.

[lazarus]

43. yeah, but

What is a 'tad' of something? Or a 'bit'? 'Smidge'? And is a 'smidge' different from a 'smidgen'?

Going the other way, which is larger, a mess of something or a passle of something?

[SOteric]

45. It's all good

As long as you keep your feet out of the saute pan.

[ForrestGump]

47. I dispute your definitions

For example, if I were to pinch your bottom, I would not only grip more than 1/16th of a teaspoon of said ingredient but would also collect an entire handful of your mass that would impact my cheek at significant velocity and that would perhaps, along with knees and elbows, also incur other incursion of mass-at-velocity with respect to various parts of my person.

I rest my (possibly bruised and/or bleeding) case.

And now I sense that it's time to dash.....

[SOteric]

50. Don't be silly, Forrest.

There'd be no need to bruise and cause your bleeding. I could simply skewer you with my pointy little elbows.

Shishka-Forrest. (Evil cackle here).

[ForrestGump]

52. *gulp*

Please, wild-looking lady with the poofy hat, slowly put down the elbows and back away from my spleen.... :scared:


Forrest, don't be a gyro
Don't be a fool with your life.....

[shugah]

55. i can't answer 3 questions

if you answer them first!

[SOteric]

56. Iron Chefs

compete simultaneously.

But if you're more comfortable having me sit a few questions out, we can do that, too.

[shugah]

57. this iron chef

has gone to sleepy time. i guess that makes you the winner! (by default. hmpf! not the victory i would choose ;-) )