Suggestions for Iron Chef Ingredient

lesley said:
my tuppence...
What about gravy? Everyone has their own recipe, some passed down from grandparents or Mum. Winter is drawing in & I just thought it might be a good idea as we'll be making more of it in the coming months...I just wondered..
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Good idea. I'll add it to the list. There are many, many different types of gravy, so it would be cool to see how people put their's together and use it. If I'm not mistaken, Italians call red sauce a "gravy".

SS - great post! I'd karma you for that, but it says I have to spread it around first. So I owe ya'! :clap:
 
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Updated List
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Past Battles.

22. Shellfish (Crab, Shrimp, Lobster, Crayfish, any Crustacean)
21. Turkey
20. Soup
19. Onions
18. Rice
17. Burgers (any kind of meat or meatless)
16. Quesadillas
15. Ribs (any kind, any cut, any animal)
14. Mushrooms
13. Potato
12. Sushi
11. Chicken
10. Corn
9. Steak
8. Ground Meat
7. Chocolate
6. Pizza
5. Hot Dog Toppings
4. Sandwich
3. Pasta
2. Pork
1. Smoked Chicken Lasagna

Current list for future Battles.

1. Beef
2. Fruit
3. Bacon
4. Cheese
5. Beans (Lentils, Pole, Green, Pea, Kidney, etc)
6. Chicken Wings
7. Bread
8. Fish
9. Eggplant
10. Eggs
11. Avocados
12. Tomatoes
13. Tofu
14. Cabbage
15. Lamb
16. Zucchini (Squash, Cocozelle, Marrow, yellow or green, etc)
17. Salad
18. Fennel
19. Gumbo
20. Mollusks (Scallops, Clams, Oysters, Mussels, any Bivalve)
21. Cocktails (Beverages of any kind)
22. Jicama (Yams)
23. Leeks
24. Doritos
25. Peppers (any kind, hot, mild, sweet, etc)
26. Nuts (any kind, peanut, walnut, cashew, etc)
27. Spinach
28. Coffee
29. Fillo Dough
30. Wild Game, Terrestrial (Venison, Bear, Deer, Rabbit, etc)
31. Chili
32. Garlic
33. Alcohol (whiskey, beer, wine, vodka, etc)
34. Okra
35. Lettuce
36. Squid
37. Sausage
38. Coconut
39. Broccoli
40. Greens (Mustard, Collard, Turnip, etc)
41. Game Fowl (Cornish Hen, Quail, Squab, Duck, etc)
42. Gravy (any kind, make your favorite and show how to use it)
 
Keltin said:
Good idea. I'll add it to the list. There are many, many different types of gravy, so it would be cool to see how people put their's together and use it. If I'm not mistaken, Italians call red sauce a "gravy".

SS - great post! I'd karma you for that, but it says I have to spread it around first. So I owe ya'! :clap:
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yup i am italian and grew up with spaghetti and gravy.
 
The ones I got were only 3.5 oz tails. They still tasted like lobster though ;^)
You wouldn't think it would be that hard for a grocery store to keep some larger, frozen tails on hand.
 
I would have bought anyway; the Warden's not a big lobster fan- go figger ! She'll sit and eat Crab legs to the point of gluttony............
 
The last ones we got where live from WalMart which is the only way I'll buy lobster. I've never bought the frozen tails that I'm aware of. We can also get them at Miejer's sometimes but Kroger's won't sell live lobster any more. It seems PEDA or some such group got after them over it.
 
I prefer the tails, but I've cooked whole live ones before. I'm not much of a leg sucker or claw cracker. Too much work for too little reward. IMO. Just give me that big hunk of tail meat ;^)
 
joec said:
The last ones we got where live from WalMart which is the only way I'll buy lobster. I've never bought the frozen tails that I'm aware of. We can also get them at Miejer's sometimes but Kroger's won't sell live lobster any more. It seems PEDA or some such group got after them over it.
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Nearly all of the lobster tails sold (except possibly on the coast of Maine) have been previously frozen. They come in to the grocery store in bags frozen, and they thaw them to put in the display cases. Ask your seafood guy about it next time.

So unless you buy them live or right on the coast, you're usually better off buying lobster tail frozen.

An aside to this: most folks don't realize that crab is cooked right on the boats when it's caught. It's also thawed to put in the display case. So buy it still frozen if you can - it's actually fresher.
 
I actaully get whole live and kicking lobster here. I never buy like I said just the tail as I want whole living lobsters which we can get by special order here though a couple of times a year they actually stock them. You pick the one you want from a tanks. They are all living too.
 
I was aware about the "previously frozen" that stores don't always make you aware of. I imagine a lot of folks think that the stuff behind the counter is actually fresh/never frozen. The store I typically shop, Giant Eagle, seems to have switched to making sure you know when an item has never been frozen, but do not mark things previously frozen like they sued to. A little marketing ploy I'm sure.

I didn't know about cooking the crabs on the boats though. I thought they used to, until watching that series on Discovery. It seems like their big deal is to keep them all alive until they offload. And they are always showing the crabs being stuffed into the holds live... Maybe some boats cook and some don't?
 
I hate missing a challenge...makes me all the more eager to see what's next. So...what's next?????????????????
 
VeraBlue said:
I hate missing a challenge...makes me all the more eager to see what's next. So...what's next?????????????????
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I guess Keltin's busy. I ran it again, and it came up #4 - Cheese.

I'll open the thread, but I don't know how to do the results page. Anyone up to it?

BTW, Does anyone know if Keltin is OK?
 
SilverSage said:
I guess Keltin's busy. I ran it again, and it came up #4 - Cheese.

I'll open the thread, but I don't know how to do the results page. Anyone up to it?

BTW, Does anyone know if Keltin is OK?
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i can try the results if you'd like SS. i wouldn't mind giving it a try, let me know.
 
Cheese....that's easy enough. Maybe someone will make some homemade mozzarella (not me :D), or a big, thick cheesecake, or a tiramisu, or a savory cheesecake, or fried cheese raviolis, or........????

Thanks SS and Lbp for stepping up and keeping things going. :flowers::flowers:
 
Cooksie said:
Cheese....that's easy enough. Maybe someone will make some homemade mozzarella (not me :D), or a big, thick cheesecake, or a tiramisu, or a savory cheesecake, or fried cheese raviolis, or........????

Thanks SS and Lbp for stepping up and keeping things going. :flowers::flowers:
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to bad i don't have any ravies left to fry!! thank you and your welcome cooksie!! i think i am making baked ziti. will that qualify in the cheese challenge? i have ravie filling left and lotsa mozzie and grated cheese.
 
lilbopeep said:
to bad i don't have any ravies left to fry!! thank you and your welcome cooksie!! i think i am making baked ziti. will that qualify in the cheese challenge? i have ravie filling left and lotsa mozzie and grated cheese.
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If it has cheese in it, it qualifies. I'm wondering about my beloved Velveeta :lol::lol:.
 
What about if cheese is 1/3 of the ingredients?
I had Triscuit crackers for lunch today, topped with a slice of pepperoni and a slice of monterray jack then nuked for 45 seconds... oops, no pics...
;^)
 
Having said what I said - I also believe it doesn't really matter - the whole raison d'autre (wow) of the iron chef is to share recipes around a theme, so we all learn, so if we have a recipe that involves cheese, fgo for it. Snacks like that sound good Chow.
 
ok cool than i am adding my pizza, sausage bread (both yesterday night), baked ziti (tonight) and a cheese chip i am making tonight.
 
chowhound said:
What about if cheese is 1/3 of the ingredients?
I had Triscuit crackers for lunch today, topped with a slice of pepperoni and a slice of monterray jack then nuked for 45 seconds... oops, no pics...
;^)
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:idea::idea:

[ame]http://www.youtube.com/watch?v=ryVTpjyKhc4[/ame]
 
Chow, cream cheese rolled in salami was one of my favourite things my mother made when she and my dad had 'adult' company come for drinks on Saturday night.
 
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