love_cab_chard
Master of Wine
Posts:12485
 | | 05/04/2004 1:14 AM |
| I agree these are fun shows. I only wish that I was the one tasting the dishes.
I also think that Sakai tends to get a little too creative. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 05/04/2004 12:32 PM |
| I thought the Battali win was by a wider margin than I expected, too. But man his food tastes great. Wolfy & his team won as they should have IMO. Flay's win was interesting and I thought it was really close.
I think the food critic guy judge in the tag team battle was the poison pill. He clearly swayed the scoring (certainly his own, but also, by comments I think, the other judges). I think it was definitely closer. | |
www.roguefood.com -- www.cellartracker.com | |
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Corkage
Grape Puncher
Posts:975
| | 05/04/2004 3:15 PM |
| I've always thought the Japanese shows favored the Iron Chef. I've seen Sakai get his butt kicked on a couple of occaisons only to (predictably) win on the scorecards. Clear bias there.
After re-watching the American shows, I'm convinced that Flay won (most people thought Sakai won). I agree Batali and Puck won their matches. I though the team comp was the closest though. | | | |
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Seek
Upstate NY
Wine Thief
Posts:2772
| | 05/07/2004 3:20 AM |
| Quote:
I watch these for the knife work and think about how I would be cutting off my hand if I had the knives that they use. Fun shows.
I know what you mean. Just this past Sunday one hour before my son's 3rd birthday party I was openinig my new Henckel Santoku Gronton Edge knife and cut my palm to the bone. 12 stitches later I am on the mend  Using knives however I never have accidents. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10777
| | 05/07/2004 3:19 PM |
| Seek - oouuuucchh.
My worst kitchen accident to date was a boiling water mishap right before a big party we were hosting. The potatoes shifted as I was pouring out the water and it ended up burning me down one of my legs. Luckily I was standing next to the sink and was able to minimize the burns with a bowl of water. Blisters and all I we still had the party but I was somewhat groggy from the painkillers. | | | |
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Fred
Wine Thief
Posts:2673
| | 05/07/2004 4:10 PM |
| Seek...brother that's a nasty one.  Hope your feeling better.
Were you doing your best impression of the classic Julia Child skit on SNL where she ooops cuts her hand? | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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Budman
Master of Wine
Posts:11874
| | 05/07/2004 5:59 PM |
| | "Save the liver"! | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 05/09/2004 2:33 AM |
| Quote:
Quote:
I watch these for the knife work and think about how I would be cutting off my hand if I had the knives that they use. Fun shows.
I know what you mean. Just this past Sunday one hour before my son's 3rd birthday party I was openinig my new Henckel Santoku Gronton Edge knife and cut my palm to the bone. 12 stitches later I am on the mend Using knives however I never have accidents.
E-Gad seek, that must be painful! Hope it doesn't bug you too much. | |
www.roguefood.com -- www.cellartracker.com | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
| | 05/11/2004 3:56 AM |
| yeah i feel y our pain. I've cut 3/4 the way through my fingers 3x now. I don't have any feeling left in the tip of the thumb on my right hand, or my pinky. It's pretty awesome.  | | | |
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love_cab_chard
Master of Wine
Posts:12485
| | 01/17/2005 1:32 PM |
| | Enjoyed the 1st episode of Iron Chef America. I thought both guys were pretty close. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 01/17/2005 9:33 PM |
| Quote:
Enjoyed the 1st episode of Iron Chef America. I thought both guys were pretty close.
I think Flay should have lost it. He won it on presentation, which I think was hilarious. His stuff looked kind of over the top ridiculous. And him using the big industrial sized stick blender was just plain for looks/impressions, particularly considering that he used a much more nomal sized stick blender later on in the show.
I thought the other guy's stuff sounded much better and was likely more my speed. One thing to remember -- Bobby Flay probably knew how to cook for the purpose of winning the event, whereas I though the other guy was cooking as he normally does -- excellent food with excellent ingredients and so on -- he was not cooking for the judges, per se. Just my opinion. | |
www.roguefood.com -- www.cellartracker.com | |
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NobleRot
Grape Puncher
Posts:720
| | 01/18/2005 1:32 AM |
| | I've heard nothing but good stuff about Bayless' restaurants in Chicago--Frontera Grill and Topolobampo(?). I think he should have won it too. But I think it would affect the shows ratings if in the first episode, an Iron Chef loses! | | | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
| | 01/18/2005 7:09 AM |
| I had a feeling Flay was going to win when you could see the plates being put together. Bobby Flay loves sauces, and he put a lot of sauces on his plates. I personally think his plates were messy and a bit pretentious for what they were (the deconstructed salad, for example). The Bison Loins he cooked to "medium rare" were about as blue as you could get. What Flay did get right was color. He had a LOT of color going on. People go crazy for color.
Rick Bayless cooked to his strong suits - mexican. The reason why he lost was because his plates were monotone in color. This is authentic to the style. However, when dealing in a competition you need to be innovative and eye catching.
Personally, neither Chefs plates were creative. They were actually common standbys that they substituted bison for in the focale points.
The judges were wack, imo. The chick was a fish out of water, and has no idea how to eat. Which I guess was the reason for her being a judge. Representing "the common diner". The 2 "professional" food critics were a waste of space. They brought very little info to the dishes. Not a good show for the fat guy who at times talked just for the sake of talking. | | | |
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ChangeMe
Grape Truck Driver
Posts:32
| | 01/18/2005 8:34 AM |
| Quote:
...People go crazy for color.
Rick Bayless cooked to his strong suits - mexican. The reason why he lost was because his plates were monotone in color.
Too bad for him there were no color blind judges. | | | |
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Drew
Sammamish, WA
Wine Bottler
Posts:3182
| | 01/19/2005 4:27 PM |
| | How do you lose when you make trout ice cream that tastes good? That's just amazing. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10777
| | 01/19/2005 9:54 PM |
| | Drew - the answer is "you don't". Gross. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10777
| | 01/21/2005 4:46 PM |
| I thought Bayless' dishes were probably better than Flay's. He used some authentic Mexican ingredients that may have been strange for the judges. I thought it was strange that Flay won, especially when the judges kept commenting on the bison - too tough, too overcooked, too undercooked, still mooing (that was so incredibly rare...).
But as DJ notes Flay's dishes were colorful. The "cowboy breakfast" dish made me drool. Also I think Flay uses too many sweet ingredients in his cooking (molasses, chutneys, etc.). It's probably a crutch when cooking in a competition like this. | | | |
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Seaquam
Barrel Filler
Posts:1141
| | 01/21/2005 7:21 PM |
| Quote:
But as DJ notes Flay's dishes were colorful. The "cowboy breakfast" dish made me drool. Also I think Flay uses too many sweet ingredients in his cooking (molasses, chutneys, etc.). It's probably a crutch when cooking in a competition like this.
So wha kine a won do y'all suhv wif at Cowboy Breckfess, Wontex? Sumpin purdy good, Ah bet. | | | |
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love_cab_chard
Master of Wine
Posts:12485
| | 01/21/2005 7:52 PM |
| | I agree with Flay that Bison dish was NOT undercooked. It was perfectly cooked. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10777
| | 01/21/2005 8:31 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? | | | |
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