How to Get Rambo to Eat Bean Curd
We take
Dinner: Impossible's Robert Irvine out of the kitchen and turn up the heat, asking him a series of ridiculous questions.
On Dinner: Impossible, chef Robert Irvine is presented with unfathomable assignments.
He then completes them. (OK, so the title is kind of a misnomer.)
My mission: track Irvine down at a wine festival and ask the former military man with world-class knife skills inane questions tenuously linked to his life’s work. Irvine can handle tests in heavily orchestrated reality, but can he handle the imagination of a nervous freelancer four glasses into a wine tour of southern Sicily?
First scenario: You’re a contestant on Iron Chef. The secret ingredient is bean curd. The judges are Ted Nugent, John Rambo and an American black bear. How do you take down Bobby Flay?
How do you take down Bobby Flay? That’s easy, because he doesn’t use bean curd. [
Laughs] Well, bean curd can be made in different ways: pies, stews, you can make sautés with it; you can make desserts with it. Sautéed and deep-fried bean curd with sugar and molasses is amazing. It’s so adaptable. Are you asking me to put it into a dish that a meat eater would eat?
Yes, how would you impress a meat eater with the power of bean curd?
Well, I think bean curd would be pan-seared with chipotle lemon-pepper glaze, served with a red onion marmalade and a potato pie.
You’re nailing it. MORE HERE 
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