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Old 11-16-2009, 07:37 PM   #241
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ChiliPepper.........Bourdain is fun to watch but he seems more interested in the drinking than the food. I have yet to see him prepare a meal.
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Old 11-17-2009, 12:22 AM   #242
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Anthony Bourdain hasn't cook professionally for some years (I think he said 11). There was a special on one of the networks that have food programs, don't remember which one now, where he returned to his old kitchen to see if he could still cut it for one day. Let's just say ... it wasn't pretty.
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Old 11-17-2009, 12:25 AM   #243
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Bobby Flay makes really excellent sauces - my generalized (always a dangerous thing) impression is they rely on the sauce to substitute for a really good dish - i.e. the underlying food is a bit insipid / uninspired.
That make sense. He started off learning to cook with his sauces.


I'm just wondering if the Mesa grill we have here in Michigan is one of restaurant chains. Or if it's a knock off "a tasty knock off?"
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Old 11-17-2009, 02:29 AM   #244
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I'm just wondering if the Mesa grill we have here in Michigan is one of restaurant chains. Or if it's a knock off "a tasty knock off?"
Bobby Flay's Mesa Grill locations are in New York City, Las Vegas and Paradise Island in the Bahamas.
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Old 11-17-2009, 12:52 PM   #245
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Bobby Flay's Mesa Grill locations are in New York City, Las Vegas and Paradise Island in the Bahamas.
Thank you Mich, So I wonder if the one we have here is a knock off one?
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Old 11-17-2009, 03:34 PM   #246
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Quote:
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That make sense. He started off learning to cook with his sauces.
Bobby is a graduate of the French Culinary Institute. not sure what you mean by that sentence. Every culinary student learns the basic sauces.


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I'm just wondering if the Mesa grill we have here in Michigan is one of restaurant chains. Or if it's a knock off "a tasty knock off?"
Bobby has a chain of burger bars, but I wasn't aware that Mesa Grill had been cloned elsewhere. Could another chef have "borrowed" the name?
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Old 11-17-2009, 03:45 PM   #247
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Bobby is a graduate of the French Culinary Institute. not sure what you mean by that sentence. Every culinary student learns the basic sauces.


Bobby has a chain of burger bars, but I wasn't aware that Mesa Grill had been cloned elsewhere. Could another chef have "borrowed" the name?
They very well could have, June.
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Old 11-17-2009, 04:07 PM   #248
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there's a couple Red Mesa Grills in MI
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Old 11-17-2009, 05:03 PM   #249
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Going back to the original question and not being so specific as to "chef" vs "cook", I would love for Giada and/or Mario Batalli to cook for me. They both make some AMAZING dishes and I would love to try any of them. I am very partial to Italian food and the dishes they make are true Italian recipes.

If I could cook with them, I would love to cook with the above mentioned as well as the Neely's and Guy.
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Old 12-17-2009, 03:12 PM   #250
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I think the winnowing out process is so tough that all of them are great chefs and could cook for me anytime.
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Old 12-17-2009, 04:09 PM   #251
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Quote:
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there's a couple Red Mesa Grills in MI
Are you sure those belong to Bobby Flay? There's no "Red" in the title of his Mesa Grill here in New York.
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Old 12-17-2009, 05:16 PM   #252
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I would love to cook with any of them too. But I think Morimoto or Batali would teach me skills that I don't even know exist yet. I Think my favorite chef is Mr. Morimoto. He is daring, and knows how to tackle just about any food out there. I have to admit that bobby Flay impresses me in that he puts together some very good dishes on his Throwdown show. Challenging others who are specialists with a certain dish is gutsy.

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Old 12-18-2009, 12:44 PM   #253
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I've always enjoyed watching Steve Raichlen (BBQ U) and Mark Bittman. If I had to choose once chef I would say Bobby Flay. He seems so versatile and comes up with interesting twists on traditional dishes.
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Old 01-28-2010, 01:41 PM   #254
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I can say its Mario Batalli. I mean, he has beaten almost everyone who battled him in Iron Chef. I love his style, he does not let pressure get to him, and his food really really looks yummy!
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Old 01-29-2010, 09:18 AM   #255
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I can say its Mario Batalli. I mean, he has beaten almost everyone who battled him in Iron Chef. I love his style, he does not let pressure get to him, and his food really really looks yummy!
I totally agree with you.
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Old 01-29-2010, 05:55 PM   #256
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The more I thought about this the harder it got to come up with an answer. There are SO many that make great food and that I have learned a lot from and watch all the time it is hard to separate the person (persona) from the food/culinary skills.

If they were going to cook for me and I was not going to be in there with them cooking or watching or have any interaction with them the top 5 would be:

Jamie Oliver (I have almost all his cook books)
The Two Fat Ladies (I have almost all their cook books too and the DVDs)
Gordon Ramsay
Ina Garten
Jeff Smith
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Old 01-29-2010, 09:09 PM   #257
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ina would probably tell me "i was not a good quality eater" that phrase she uses just annoys the bejeuse out of me.
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Old 01-30-2010, 07:54 AM   #258
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ina would probably tell me "i was not a good quality eater" that phrase she uses just annoys the bejeuse out of me.
I caught Ina's show the other afternoon where she was cooking a breakfast for friends and when she said "good quality chicken sausage" the guest asked "how do you know what's a good quality sausage?". Her response was basically that she buys several kinds of and item at once, cooks them or cooks with them and then finds out what she likes best and that is what she used" . So bottom line it sounds like what ever tastes good to you.
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Old 01-30-2010, 07:28 PM   #259
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I caught Ina's show the other afternoon where she was cooking a breakfast for friends and when she said "good quality chicken sausage" the guest asked "how do you know what's a good quality sausage?". Her response was basically that she buys several kinds of and item at once, cooks them or cooks with them and then finds out what she likes best and that is what she used" . So bottom line it sounds like what ever tastes good to you.
i think she means the lowbrow cook shouldn't make her stuff if their budget limits them to lesser brands, dave you are so kind , doesn't sound like that to me.
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Old 01-30-2010, 08:09 PM   #260
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Don't let it bug you babe, i sense a little of that about her, but, heck she's just like you and me. She has to eat, sleep and cook just like we do. A little more money or a lot more who the heck cares.We know when someone likes us it's not for our "things"
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