Iron Chef Party, Mar. 31
Iron Chef Party, Mar. 31
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Iron Chef Party, Mar. 31
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Post #1 - February 21st, 2012, 12:21 pmSounds like we have enough to make this happen, so let's pull the trigger on that blowtorch!
Iron Chef Chicago Challenge!
Saturday, March 31, 2012
6 p.m.
5457 N. Normandy Ave.
Chicago, IL 60656
On the morning of the event, the "secret ingredient" is posted. On the honor system, we each go out and purchase ONLY that item, and then use whatever is already in our pantry and kitchen to create something featuring that ingredient. Then we gather that evening and share our dishes.
We have a limited amount of space in our home, so let's set the stage for up to eight Iron Chef Challengers (both Chouxfly and myself will be participating, so ten Chefs in all). To make it totally a surprise to all involved, I will enlist the aid of a neutral party to select the Secret Ingredient (I promise it will not be something like shark fin... in the events I've gone to, the ingredients have been lemon and walnut, to give you a ballpark idea of the possibilities).
We are close to both the Metra and the Blue line, so let me know offlist if you want to arrange a pick-up.
We have two cats and a 7yo kiddo... house is child-friendly but not toddler- or baby-proof; let me know if you need to bring children and we'll obtain a wrangler.
Iron Chef Chicago Lineup:
1. Mamagotcha
2. Chouxfly
3. irisarbor
4. JoelF
5. SueF
6. Cathy2
7. Fresser
8.
9.
10.
If you like, dress up as your favorite food celebrity, as per Fresser's suggestion. Good luck to all and may the Iron Chef prevail!
(Actually, I'm not sure if we'll do any kind of voting or competition... but I'm leaving the door open!)Last edited by mamagotcha on March 27th, 2012, 9:34 am, edited 5 times in total.“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #2 - February 21st, 2012, 1:37 pmI'm game--this sounds fun.
Also, may I suggest that we dress up as our favorite (or least favorite?) Food Network Stars? I already have Michael Symon's laugh down pat, even if I have more hair than he does.
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Post #3 - February 21st, 2012, 1:40 pmHi,
I'd be interested. If it is Saturday, March 17 or 24. I have meetings in Chicago in the morning. If the wing ding begins 6 or 7, I will likely have time to collect ingredient and make a go of it.
The first weekend, I am already committed.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #4 - February 21st, 2012, 2:30 pmI don't watch this show but I am amused. Can you put me down for a tentative yes, even though I've only seen a couple of episodes?
Can I make liver and put a little toque on it?
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Post #5 - February 21st, 2012, 2:35 pmI'm so glad to see there are folks interested in making this happen!
Fresser and PieLady, which Saturdays in March are best for you?“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #6 - February 21st, 2012, 2:41 pmMarch is often busy, so I don't want to pick a date and later have to back out. If the date doesn't work out for me, no biggie. Please plan around your schedules and your for-sures.
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Post #7 - February 21st, 2012, 2:46 pmmamagotcha wrote:I'm so glad to see there are folks interested in making this happen!
Fresser and PieLady, which Saturdays in March are best for you?
Mama G:
Any Saturday works for me, March or otherwise. I can't wait to see the Giada DeLaurentis and Anne Burrell look-alikes.
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Post #8 - February 22nd, 2012, 4:19 pmShall we go with the 31st, to have time to get more people on board?“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #9 - February 22nd, 2012, 9:51 pmI'd love to join. Saturdays are generally good for me.
With a pair of Crocs I might pass for a slightly attenuated Mario, but Chen-San is my idol.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #10 - February 24th, 2012, 2:41 pmThis sounds like fun!
I can probably do a wicked Sandra Lee...(see what I mean)
http://www.youtube.com/watch?v=RLMNZ6xY6YY
or maybe Rachel Ray...
the possibilities....oooow
March 17 is bad for me, but otherwise I think I'm fairly free..."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #11 - February 24th, 2012, 3:12 pmI know where we can find a Paula Deen impersonator: http://www.youtube.com/watch?v=yRveZFodSUU&feature=relmfu.
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Post #12 - February 24th, 2012, 4:01 pmI've rewritten the first post in this thread with the details, but in short: Saturday, March 31 is the day! Who is audacious enough to step forward and claim the Iron Chef Chicago title?“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #13 - February 24th, 2012, 4:09 pmmamagotcha wrote:I've rewritten the first post in this thread with the details, but in short: Saturday, March 31 is the day! Who is audacious enough to step forward and claim the Iron Chef Chicago title?
I have a better question: who will don a blonde wig and stick of butter and dress up as Paula Deen?
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Post #14 - February 24th, 2012, 4:15 pmI don't know- Chouxfly is pretty daunting competition......he's a perfessional.
oh well, if I can handle losing at the work chili cook off I guess I can handle anything...
I'm in. (+1 I think)"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #15 - February 24th, 2012, 6:21 pmFresser wrote:mamagotcha wrote:I've rewritten the first post in this thread with the details, but in short: Saturday, March 31 is the day! Who is audacious enough to step forward and claim the Iron Chef Chicago title?
I have a better question: who will don a blonde wig and stick of butter and dress up as Paula Deen?
Even better: one person becomes Paula Deen, the other dresses up as a stick of butter. Or encases himself in it...
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Post #16 - February 24th, 2012, 6:47 pmirisarbor wrote:I don't know- Chouxfly is pretty daunting competition......he's a perfessional.
Um, he's a perfessional perfessor... he teaches biology. Yes, he makes some AMAZING baked goods, but he's not a pro in the sense that he gets paid to bake.
In this economic climate, though, it's good that he has a back-up plan!“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #17 - February 24th, 2012, 7:42 pmOk definitely count me in, and SueF says she'll do a desert course, either with the theme ingredient if possible, or just make some other desert if it's something not really workable for dessert.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #18 - March 22nd, 2012, 6:04 pmBump - we're a week awayWhat is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #19 - March 22nd, 2012, 8:08 pmHi,
I plan to attend.
What time on Saturday morning will the secret ingredient be posted?
How many dishes will I need to make from this ingredient?
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #20 - March 22nd, 2012, 10:13 pmI'll aim to have the ingredient posted by midnight on Friday night, so no matter how early you get up Saturday, it will be waiting for you.
There really aren't any rules about how many items you can make. I'm not envisioning anyone doing six courses or anything. It's a potluck... do what you feel up to doing. I think one is plenty, but if you want to bring more than that, knock yourself out!
So glad to hear we've got a few more contenders... four spaces left!“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #21 - March 26th, 2012, 1:32 pmI'm hoping the secret ingredient will be something you can easily obtain in a "regular" grocery store...
There isn't anything too exotic out my way...
I'm really looking forward to this- it should be fun"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #22 - March 26th, 2012, 3:08 pmI've asked our special guest Secret Ingredient Selector to choose something easily available in a grocery story, not too expensive, in season (if produce), and vegetarian (for the widest variety of dishes). Also, since Chouxfly and I already have done Iron Chef parties with lemon, chocolate and walnut, I asked that those particular things be removed from consideration.
Our SIS says they already know what they want to give us. This person is relatively familiar with the forum, and so I believe they will be cognizant of our limitations (no shark fin or black truffles, whew).
I'm really getting excited! It's not too late if anyone else wants to play... just let us know!“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #23 - March 26th, 2012, 3:20 pmThat all sounds good - (except for the vegetarian part )
LOL- we are devoted meatatarians at our house (or is it carnivorians?
of course we can add meat TO the vegetables...."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #24 - March 26th, 2012, 3:27 pmOh, of COURSE you can add all the meat you want! I just thought that we'd have more directions to stretch out in (especially if anyone wanted to do desserts and such) with a non-meat ingredient.
If we want to do meat at a future party, there's no reason not to! It was a spur-of-the-moment request, is all, and meat is entirely welcome. My apologies if I appeared to infer otherwise.“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #25 - March 26th, 2012, 8:09 pmHi,
I remember my very first Iron Chef episode. The secret ingredient was red snapper. My nieces and I were screaming with laughter when they fried crisp a fin used as a decorative wafer on an ice cream dessert. It something we never imagined.
I am now a convert to dining on crisp fish fins and a chicken wing's third joint (tip). I made a solid friendship with CrazyC by eating what I thought was a leftover. I learned as she screamed she was saving the best for last. We are certainly kindred spirits.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #26 - March 26th, 2012, 8:33 pmI wish that my schedule would allow me to be there to compete.
IMHO the best Iron Chef episode was where lobsters were used as flavoring for asparagus.
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Post #27 - March 27th, 2012, 7:55 amPie Lady wrote:Fresser wrote:mamagotcha wrote:I've rewritten the first post in this thread with the details, but in short: Saturday, March 31 is the day! Who is audacious enough to step forward and claim the Iron Chef Chicago title?
I have a better question: who will don a blonde wig and stick of butter and dress up as Paula Deen?
Even better: one person becomes Paula Deen, the other dresses up as a stick of butter. Or encases himself in it...
If given the choice between dressing up as a zaftig Southern belle or schmeering myself with Land O' Lakes, I'll stick with Paula. Hell, it wouldn't be the first time I've dressed up in drag for a food-related event.
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Post #28 - March 30th, 2012, 7:34 amI've invited a young Maroon named Hannah to join us. No word yet on whether Hannah will be dressing up as Giada DeLaurentis...
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Post #29 - March 30th, 2012, 9:25 amI am slightly embarrassed to say that I'm not sure if your last post was a joke or not, Fresser. Does this mean we have another participant joining us? If so, I just want to update the list. Thank you and again my apologies for being so clueless....
K“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #30 - March 30th, 2012, 9:40 ammamagotcha wrote:I am slightly embarrassed to say that I'm not sure if your last post was a joke or not, Fresser. Does this mean we have another participant joining us? If so, I just want to update the list. Thank you and again my apologies for being so clueless....
K
Mama G,
I've invited Hannah (a fine young U of C grad, hence the "Maroon" nickname) and I hope she can make it. I'll PM you with her e-mail address if you'd like to send her a note. Mention my name "Steve."
