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Old 08-29-2006, 01:38 AM   #21
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Seems like we are all in agreement here - he is the real thing.
I so appreciate his methods and his sincerity with foods.
And, his pronunciations! ah!
ICA is so lucky to have him!
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Old 08-29-2006, 02:48 AM   #22
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I liked the original Iron Chef concept - a Chef with two cooking assistants that were students at the Culinary Academy. The food was the creation of the Chef - with some cooking assistance. Iron Chef America is a tag-team competition between "teams" of cooks ... no longer is it Chef against Chef - it's team against team (IMHO).

Give me four equally competent students from Le Cordon Bleu, two for each Chef - and give me a matchup of Cat Cora and Gordon Ramsay. Now, THAT would be a show to see!

No, make it Bobby Flay against Ramsay - the insolent up against the insufferable ..... let's put attitude up against attitude!

Bobby hasn't been looking so good in those "Smackdown" shows ...
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Old 08-29-2006, 08:33 AM   #23
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Originally Posted by ironchef
Those are just a few examples. Chefs like Kerry Simon, Anita Lo, and Laurent Tourondel have come on the show and beaten Flay, Cora, etc. In some cases the battles weren't even close. I remember Flay losing a battle by over 10 points. Again, those are only 3 names. There have been others.

The only chef who has consistently beaten the top guys is Batali.
Cat Cora seems kind of a waste to be on there. She hardly ever wins. Flay always loses on the plating but not often on the taste when he does lose.

Michael ~ it's Throwdown and we were talking about that show. If he had actually beat the cake lady, he would have killed her business. The other guy was just launching a new line of soup and the third was a restaurant owner. If the had beaten them it could have been really bad for those people's business. Most especially the cake lady since he'd never baked before.
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Old 08-29-2006, 09:01 AM   #24
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I dare say there are some chefs who don't want to come to Kitchen stadium. Some pro kitchens are run quietly, without shouting ... French Laundry for example. A TV chef has to be personality as well as talent (timing, pacing etc.) and cooking ability.

As for throwdown...the judging seems very local. Any challenger who cooks outside the norm is not going to win over the home grown version. So Bobby is not out to "win" but to "play the game".
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Old 08-29-2006, 11:23 AM   #25
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I dare say there are some chefs who don't want to come to Kitchen stadium.
I think some of you would be surprised to discover how many chefs have no interest whatsoever in being on Iron Chef America. or to be one of the Iron Chefs, for that matter.
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Old 08-29-2006, 03:36 PM   #26
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I think some of you would be surprised to discover how many chefs have no interest whatsoever in being on Iron Chef America. or to be one of the Iron Chefs, for that matter.
Exactly. The best of the best haven't even been on that show--and probably won't ever be on the show--but the Chefs I named (who are just a step or two below) have come on and kicked a$$. It has NOTHING to do with whether or not their kitchen involves shouting or no shouting, or whether or not they are a TV personality.

Because you can bring two of your sous chefs, the teamwork and cohesiveness are already there because everyone is used to working with each other. That makes ICA much, much easier than the original where as a challenger, you had two assistants with whom you've never worked with before in your life. If anyting, the format now results in LESS shouting because everyone is much more likely to be on the same page, more so than if you didn't have two assistants that you both trained and worked with. The sous chefs KNOW how much the chef wants something reduced. They KNOW how dark the chef wants something seared. The KNOW the consistency at which the chef likes his risotto.

All good chefs have an internal timer which they use to gauge everything they're making, and everything going on around them. After the secret ingredient is unvieled, it's not like boom, they start cooking. They're given a certain amount of time to go over with their sous chefs the dishes that they're making and the multiple components of each dish, the ingredients needed, prep steps, cooking times, prep and cooking duty delegations, etc., etc.

If anyone thinks that Thomas Keller wouldn't be able to compete on this show is fooling themself. The question is more along the lines of does Thomas Keller even WANT to compete on the show? Does Food Network even WANT the best of the best on the show because unless they have Batali challenge everyone, their other Iron Chef's will all be in positions to lose, and lose badly in some cases.
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Old 08-29-2006, 04:32 PM   #27
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Quote:
Originally Posted by ironchef
... After the secret ingredient is unvieled, it's not like boom, they start cooking. They're given a certain amount of time to go over with their sous chefs the dishes that they're making and the multiple components of each dish, the ingredients needed, prep steps, cooking times, prep and cooking duty delegations, etc., etc.
I've often thought that a video of that discussion followed by an interview discussing the contest with the chefs afterward, would be as informative as the show itself. It probably wouldn't have as broad appeal as the regular show but maybe it could be an internet add-on.

ironchef, I agree that MB is the most competitive of the IC's, but I also enjoy watching Flay's use of chilies and southwestern ingredients. I think I'd enjoy watching Cat Cora do laundry.
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Old 08-29-2006, 05:09 PM   #28
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Ironchef, I agree that MB is the most competitive of the IC's, but I also enjoy watching Flay's use of chilies and southwestern ingredients.
Actually, Flay is the most competitive, as well as being the most combatant. But, Batali is more skilled and creative. Big difference between skill and competitiveness.

At first, I'll admit that I got a few ideas from Flay regarding the usages of different ground, whole, and dried chiles. But that was YEARS ago. Flay is doing the same stuff that he did in the mid to late 90's at Mesa and Bolo. C'mon, quesadillas, stuffed peppers, blooming onions?

Batali on the otherhand, has really evolved in both his technique and his usage of various types of ingredients and cuisines. He shows that he's so much more than just Italian and Mediterranean flavors. He's also shown that he's able to perform outside and above his comfort zone with the different flavors he brings to the table at every match he's in.
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Old 08-29-2006, 06:00 PM   #29
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Quote:
Originally Posted by ironchef
Actually, Flay is the most competitive, as well as being the most combatant. But, Batali is more skilled and creative. Big difference between skill and competitiveness.

At first, I'll admit that I got a few ideas from Flay regarding the usages of different ground, whole, and dried chiles. But that was YEARS ago. Flay is doing the same stuff that he did in the mid to late 90's at Mesa and Bolo. C'mon, quesadillas, stuffed peppers, blooming onions?

Batali on the otherhand, has really evolved in both his technique and his usage of various types of ingredients and cuisines. He shows that he's so much more than just Italian and Mediterranean flavors. He's also shown that he's able to perform outside and above his comfort zone with the different flavors he brings to the table at every match he's in.
When I said I thought Mario was the most competitive I thought I was agreeing with you. Since this is the slow season for NBA fans I looked into the record of each. List of result statistics on Iron Chef America last modified 02:04, 14 August 2006 says Batali's record is 9 wins and 4 losses. The site lists Flay's record as 9 wins, 4 losses and 2 draws.
My impression was that Mario was farther ahead than that but, in my book at least, MB is more competitive. If there was a post-season tournament, my money would be on him.
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Old 08-29-2006, 07:22 PM   #30
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Originally Posted by ironchef
Actually, Flay is the most competitive, as well as being the most combatant. But, Batali is more skilled and creative. Big difference between skill and competitiveness.

At first, I'll admit that I got a few ideas from Flay regarding the usages of different ground, whole, and dried chiles. But that was YEARS ago. Flay is doing the same stuff that he did in the mid to late 90's at Mesa and Bolo. C'mon, quesadillas, stuffed peppers, blooming onions?
I have to ask, what's so bad about that? Not everyone has been watching or even had access to Food Network since the mid to late 90's. I didn't even really know about it until two years ago when I got DirecTV. I had heard about it in passing, but it wasn't available on cable. And I only discovered that I can do this thing called cooking about a year before I left CA. When you are a single mom working 40+ hours and your child would rather eat frozen burritos than chicken anything, you don't do a lot of cooking. Of course, cost is another factor. 10 burritos cost the same as two chicken breasts and last longer.

Doing the basics on a show where the world is watching, isn't so all fired bad.

I'm not saying I don't love Mario. Any Iron Chef that heads to a NASCAR track and writes a book is tops in my book. But I don't see the need to bash Bobby.
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