Winetex 
Austin, Texas
Master of Wine
Posts: 11429
 | | 01-21-2005 08:31 PM |
| Quote:
So wha kine a won do y'all suhv wif at Cowboy Breckfess, Wontex? Sumpin purdy good, Ah bet.
Maybe sum crunche taters?  | | | |
|
DJ Hombre
Napa Valley, California
Barrel Filler
Posts: 1367
| | 01-21-2005 09:21 PM |
| That bison dish was blue. It's easy to gauge temps on any meat. Just stick a little rod in it, hold it for 4-5 seconds, pull out and touch it underneath your bottom lip. If it's cold, it's blue, if it's semi warm, it's rare, lukewarm = mid rare, if it's warm, it's medium, if it's hot, it's well. | | | |
|
futronic
Toronto, Canada
Wine Bottler
Posts: 3214
| | 01-21-2005 09:42 PM |
| Quote:
if it's hot, it's well.
I think this should read:
If it's hot, well, you've just been branded!
 | | | |
|
ChangeMe
Grape Sorter
Posts: 377
| | 01-23-2005 04:36 PM |
| Did anyone notice the judges drank wine out of the "O" glasses
So what will tonight be ? Italian vs. Nuevo Latino (=more mexican food) | | | |
|
wineismylife
Arlington, TX
Master of Wine
Posts: 12725
| | 01-24-2005 02:07 AM |
| CATFISH!  | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
|
wineismylife
Arlington, TX
Master of Wine
Posts: 12725
| | 01-24-2005 02:55 AM |
| Batali | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
|
Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 01-24-2005 02:06 PM |
| It was close, but I agree with the judges' decision. I'd love to know what it takes to get invited to be a judge. heh heh heh | | | www.roguefood.com -- www.cellartracker.com | |
|
DJ Hombre
Napa Valley, California
Barrel Filler
Posts: 1367
| | 01-24-2005 06:39 PM |
| The Harvard Lawyer turned Food Critic needs to be thrown out. I don't think he knows exactly what he's talking about 1/2 the time. An absolute joke of a critic, imo.
Hard Chorizo could not have been overcooked by Trevino. It's cured.
Roberto Trevino's dishes, to me, were a bit more original (especially the catfish fritter w/ chocolate mole). However, Mario can make reading the classifieds interesting. So, I think he talked his dishes into sounding more original than they really were.
Taste-wise. I was shocked by the difference in scores. I wonder if this is a case where the judges loved Batali's dishes mainly because they were easily identifiable. As opposed to Trevino's dishes which were decidedly ethnic. | | | |
|
Corkage
Grape Puncher
Posts: 975
| | 01-24-2005 07:26 PM |
| DJ, funny I thought the same thing about Steingarten too, the comment about the chorizo being overcooked just made him look like a total fool. | | | |
|
Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 01-24-2005 07:30 PM |
| Quote:
The Harvard Lawyer turned Food Critic needs to be thrown out. I don't think he knows exactly what he's talking about 1/2 the time. An absolute joke of a critic, imo.
Hard Chorizo could not have been overcooked by Trevino. It's cured.
Roberto Trevino's dishes, to me, were a bit more original (especially the catfish fritter w/ chocolate mole). However, Mario can make reading the classifieds interesting. So, I think he talked his dishes into sounding more original than they really were.
Taste-wise. I was shocked by the difference in scores. I wonder if this is a case where the judges loved Batali's dishes mainly because they were easily identifiable. As opposed to Trevino's dishes which were decidedly ethnic.
I totally agree about that guy. Plus, I, too was shocked at the scoring difference. I was salivating at all of the dishes, so I thought it was going to be really close. | | | www.roguefood.com -- www.cellartracker.com | |
|
jaimetown
DC area
Wine Labeler
Posts: 3578
| | 01-24-2005 08:35 PM |
| Haven't watched this show yet, but are all the challenger chefs work in the US? When I watched certain episodes of the Japanese version, I could not help but think of the "home palate advantage" that I thought the Iron Chefs had. | | | |
|
Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 01-25-2005 02:55 AM |
| So far, Jaimetown, I believe so. I'm looking forward to when they air the episode in March where Roberto Donna is the challenger. | | | www.roguefood.com -- www.cellartracker.com | |
|
futronic
Toronto, Canada
Wine Bottler
Posts: 3214
| | 01-25-2005 09:52 PM |
| Quote:
Haven't watched this show yet, but are all the challenger chefs work in the US? When I watched certain episodes of the Japanese version, I could not help but think of the "home palate advantage" that I thought the Iron Chefs had.
Rob Feenie of Vancouver will be on the show in February, I believe. All North American challengers? I think so. | | | |
|
love_cab_chard
Master of Wine
Posts: 12777
| | 01-25-2005 09:56 PM |
| I missed the last show on Sunday. Who won? | | | |
|
wineismylife
Arlington, TX
Master of Wine
Posts: 12725
| | 01-25-2005 11:55 PM |
| Mario Batalli | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
|
MikeW
Fremont, CA
Grape Puncher
Posts: 700
| | 01-26-2005 12:50 AM |
| While I was watching the past few shows, I was wondering whether the show is a genuine competition or is the winner predetermined? With the egos they have and the franchises they need to protect, I'd think the "Iron Chefs" would not want to risk potentially losing. Does anyone have the inside scoop? | | | |
|
wineismylife
Arlington, TX
Master of Wine
Posts: 12725
| | 01-31-2005 02:00 AM |
| It's Duck! I love duck! | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
|
wineismylife
Arlington, TX
Master of Wine
Posts: 12725
| | 01-31-2005 02:55 AM |
| Ming Tsai beats Bobby Flay 48-43 tonight. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
|
Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13802
| | 01-31-2005 01:52 PM |
| That was a pretty good episode last night. I enjoyed the 'duck puffer' that Ming used -- really neat.
As is to be expected, Bobby Flay continued to extensively use loads of sauces and pretty colors to try to wow up his plating, and presumably flavors, but Ming's food beat Flay out on the taste front.
So, we've seen Flay and Batali, but when do we get to see what's his name? | | | www.roguefood.com -- www.cellartracker.com | |
|
Drew
Sammamish, WA
Wine Bottler
Posts: 3412
| | 01-31-2005 09:57 PM |
| OK, that was a jacked up episode. Flay v Tsai is a pretty fair match-up, in my opinion. Throwing duck in as the secret ingredient was pretty ridiculous, almost as bad as tossing blue corn out there with Flay cooking. Entrees looked fabulous, and if I wasn't in the midst of a food coma at the time, I probably would have started gnawing on the couch legs.
Batali win didn't surprise me all that much. There's just no way you're going to make catfish work in a dessert... I got the feeling that he went into the competition with the attitude that he was going to deep fry something, it was going to end up getting dipped in Mexican chocolate and whatever secret ingredient they tossed at him was going to be the winner. On the bright side, at least it wasn't sea urchin! | | | |
|