Added: 4 years ago
From: archo89
Views: 22,987
Sort by time | Sort by thread (beta)

Link to this comment:

Share to:

All Comments (25)

Sign In or Sign Up now to post a comment!
  • its like a many little suns dancing in my mouth *hahaha big wide eyes and a baby face ...peace sign*

  • what is "frogara"

  • @tafeykey foie gras aka duck liver

  • @Guantan45 thank you! (Y)

    actually i went to google it and took me quite a while to figure out since i didn't know how to spell it :P but thanks anyways! :)

  • if anyone has tried buffalo (an actual buffalo) it is superbly delicious.

  • photographer is a douche lets see how many ways u take a picture of a tree genius

  • 1:40 i think i heard a ghost laughing

  • i think sakai heard it too. there is a strange laugh at 1:40

  • @someguyhunter wtf is that laugh kinda scary and its 1:37

  • @Guantan45 Omg! That wass scary!! >< lol

  • cod fish soft roe...its not actually roe but the testes of a fish or milt. the sack that contains fish sperms. had it in japan. not really a fan but its a delicacy in french n japanese cooking.

  • KANOH, I'll show you what original is!!

    *SHOVES A SLIPPER INTO HIS MOUTH*

    now, that's my original HOME MADE SLIPPER!

    Let the iron chef concentrate, stop blabbering about Sakai.

  • Nothing against the challenger, but Sakai needs to win this... the photographer is a complete prick; on a side note I think hes amongst the worst judges - only one step up from the fortune teller.

  • oxtail soup

    (vietnamese food) = tasty. try it, you"ll like it

  • Oxtail soup crops up in british cooking too. Probably most of Europe

  • Kanoh--

    *rolls eyes*

  • What is that white membrane like casing they're using?

  • 'fat netting'. I believe it is the casing for the intestines, but i don't have time to look it up properly...

  • It is called 'caul fat' and is found around the internal organs of cows, sheep, pigs. Most cooking uses the stuff from around the kidneys and stomachs of cows.

  • Like fuck the photographer. Hiroyuki Sakai is the "King Of Iron Chefs". See his battle against Alain Passard and the theme ingredient was "Ronkonkai Chicken". That was the show's grand finale

  • Wow, truffles, foie gras, oxtail... man, that would probably be a $100+ dish.

  • That photographer is such a jerk. I want him to cook something original in 60 min.

  • Seriously...

    He should shut up and stick to his camera work.

    - Al!

  • original in 60 mins is no problem. Now, original and tasty, that's a challenge...

  • The photographer is only the person who brought the challenger chef to the show, right? So he's not actually cooking?

Loading...
Alert icon
0 / 00Unsaved Playlist Return to active list
    1. Your queue is empty. Add videos to your queue using this button:
      or sign in to load a different list.
    Loading...Loading...Saving...
    • Clear all videos from this list
    • Learn more