Ever since hubby and I first stumbled across it long ago, we've been fans of Iron Chef. No, not the current Food Network version set in America as basically another competition show. I'm talking about the original version done in Japan, complete with voice-overs, subtitles, dramatic music, giggling ingenues on the judging panel, Ohta's reports to Fukui-san, Dr. Hattori's commentary, and Takeshi Kaga portraying the Gourmet Academy chairman as a cross between Liberace and a James Bond villain. (Food Network put Iron Chef out to pasture long ago, but you can now see it on the Fine Living Network, thankfully. Minus the Backdraft theme music, alas, but it's a small price to pay in the grand scheme of things.)
Last night I stumbled across this Slate piece from several years ago. It really helps crystallize some of what, to me, made the Japanese version so engaging to watch and why the American version, even with beloved Alton Brown on board, just can't get me interested.
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