> Another thing I note is anytime he is cooking where you use a crust, he tend
 > to use white flour and rice flour as a mix?  Then he often tosses in somethi
 > to give it a kick, chili powder or whatever.

Not a bad combo there!  You'd get a crispier almost (dang, word escapes me,
starts with T and is a crispy thin crust).

 > What is a "Iron Chef."  Is it a title, a award like a black
belt in Judo, ju
 > what?  I note that program follows the throw downs and Bobby is 
"Iron Chef,
 > and seems to be another challenge type thing.

Comes from a Japan challange show.  The 'Iron Chef' was a top chef and an
award given to few.  You could challange them and see if you made it to 'Iron
Chef' level as well.  The American show is a knock off of it and the host is
actually a relative of the one who did the Japanese one.

The difference is the Japanese one, did *not* let you know what the 'secret
ingredient' was before it started and you could tell.  It also used a far
wider range of 'secret ingredient' which tended to be something not at all
Japanese.  Something that would be a challange for a japanese person to cook.

The American version of the show tends to be more mundane by far and your
'secret ingredient' tends to be known in advance.  Might be something as
simple as Pasta in an American version show.

Both are fun to watch though!
              xxcarol
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