MONDAY UPDATE, ANSWERING COMMENTS:
This was indeed best challenge because we truly got to know the chefs--and they all cooked to their level. Briefly, Besh's stew with the coxcomb was the best dish of the night--very deep complex soulful flavors, beautiful dish. Coxcomb is more about texture than flavor and i was glad he got it in there. I think over all even Symon would agree that if there had to be a choice of a winner, it would have gone to Besh.
That said, Symon's two forcemeat preps were impressive, delicious and smart choices. Sausage was delicious, but too much bread so this very special creation was kind of a lost dog.
The guy to my left of Tour d'Argent was young and opinionated, that's all. I loved hearing all comments from the French--especially the residence chef next to Andrew. They enjoyed the food and were unfazed by donatella's decolleté (unlike Americans, the French have a healthy understanding of sexuality).
Most interesting was the response to Symon's float. They winced and shook their heads, but then started smiling till the last slurp. They'd never encountered a carbonated ice cream drink, it seemed. That was cool. And the dessert was delicious.
Cosentino, so sad to see him go. What a great spirit and great visceral cook! I liked his melon and booze dessert. Donatella thought it showed deceptive finesse. In the end though neither his first or second courses delivered the flavor the way Besh and Symon did.
I don't know why i didn't like eating besh's dessert--the awesome berries, the great presentation. maybe it was because he used store-bought biscuits! (we didn't find out till after judging.) Symon had a rough time in the kitchen with ovens going out and equipment failures and difficulty working with the sous. Besh was cooking really strong, and his flavors were excellent.
Read Adam Roberts's post at Food Network.
Andrew Knowlton has been quiet this morning over at bon appetit blog. Theory about this: Donatella I believe was actually turned on by Andrew's bizarre outburst over the lobster roll and the two were seen leaving together that night; no doubt last night's ep rekindled the smoldering, but undeniable embers.
The penultimate challenge--and one chef gets sent back to the States. Will it be Cosentino--the clear underdog judging from people's comments--or will Cosentino reach deep into his offal soul and pull off an upset? Have the producers pulled a Bachelor and only made Cosentino LOOK like an underdog? Will I continue to do nothing more than curl my lip and wince and make snotty comments about insignificant details of these great chefs' cooking? Find out Sunday at 9 on the Food Network. (And don't miss this good article on Besh, chef, restaurateur and family man, from Wednesday's Times).
Guaranteed I'll be opening my big fat mouth.
Post Show UPDATE: The battle in kitchen stadium is set. Was the result inevitable? I have my thoughts on this, but what i loved best about tonights competition was that each chef got to cook what they wanted and each chef showed exactly who they were through their cooking. Why they had to make those damned platters that gave them so much grief, I don't know. But the food was who they were.
Sara
I think the Next Iron Chef should be Ruhlman's hair.
ruhlman
i do too sara, my hair thanks you for your support.
ba
sorry, my vote is definitely for donatella's cleavage in an upset victory.
gfweb
Alton looks old/angry in this photo....wrinkled brow...bulging forehead vein...jowly.
Of course this photo was not selected for *his* blog
meg
Looking pretty dapper there, Ruhlman!
And keep up the snotty details, please. I live for snotty details.
Sara
I think Ruhlman's hair and Donatella's cleavage should fight it out American Gladiator style for the win.
Rebecca
Totally unrelated to this post:
You appear to be coming to my culinary school (Art Institute of Seattle) soon. Yay! Do you know if there will be a cap on how many books we can bring with us to be signed?
artnlit
You're just a big tease and you know it, Ruhlman! We know all about the big, bad tv monster and its trickery. I've been pulling for Besh since the second episode anyway - there's just something ON about him. That being said, he'll probably be eliminated...
As for the photo above, how about a contest for the best caption? Donatella is SURELY not invested in the discussion, but rather, your now beautifully maintained coif. Breck Boy has NOTHING on you, my friend!
brandon_w
Cosentino for the win! I'm still wishing he would have poured hot grease on the cameraman's head, and then threw a skillet at the producer in the last episode.
Tags
All signs point to a Besh victory, especially since the FN PR machine knows who the winner is already and arranged some exposure in the Times.
The fact that he's a Marine can only help, especially considering his exploits after Katrina.
But that just might be a feigned feint.
artnlit
Caption for above photo:
Michael Ruhlman, gesturing in a circular motion with his finger, explains his latest hair care technique to fellow judges on The Next Iron Chef series.
"Beat the egg white until foamy and apply to scalp..."
Donatella, gazing tentatively at the newly restrained locks, "Hmmm. It still could let loose and attack."
Knowlton, with contempt, "How DID he learn of my secret??!! Only I can have beautiful hair! Mental note - call Breck and confirm spokesmodel gig."
Alton, feeling the effects of multiple weeks of nonstop shooting and wondering why he is STILL there, "If only I had an egg AND vodka in the imaginary glass I'm holding - I'd SLAM it down and show all you woosies!"
fiat lux
I'll take Ruhlman's hair over Knowlton's any day.
Natalie Sztern
There is nothing wrong with your hair, i happen to like long hair on a man unless it is in a ponytail, however i am against what looks like a comb-over on top...alton on the other hand FEH!...very nice tie, that must have been your artistic half...but next time if you are wearing a plain suit and shirt, your tie should not be a solid color, but the color is nice in that it makes a statement...and since men do not have a pair of breasts with which to speak a suit and tie need be special
misterybus
I would be pissed if I was a stockholder in Breck because Knowlton's hair always looks like it could use a good washing. Have you ever wondered what AB would look like with a full head of hair? (No, not on his face, silly, on top of his head). Isn't it strange the things one thinks about while waiting for tomorrow night's episode? Thank you, Ruhlman, for an enchanting and thought provoking diversion.
artnlit
Misterybus - I hear ya. But Knowlton does have that shake-your-hair-out-in-slow-motion-Breck commercial-look. He must add something after shampooing to keep it so, uh, greased down. As for AB, have you not seen the photo of him in the late 70's as a new chef? He had a 'do' that rock musicians would love!
The Place in France
If I were Chairman, all Iron Chefs and their assistants, as well anyone else who worked near the products in Kitchen Stadium, all - would be dipped in Nair (tm) the morning before competition, then buffed to the highest sheen possible.
Lester Hunt
Please keep on administering reasonable amounts of snottiness and snark. It's like pepper in my stew!
Teah
I don't know if I get a say, but please tell Sarah to wear her hair down and straight again, like she did at the BBQ challenge. She looked fabulous that way, and it really softened her up.
Not that I get a say.
fiat lux
"... a pair of breasts with which to speak ..."
WTF? My late grandmother spent the last 25 years of her life without any breasts at all, thanks to cancer surgery. Somehow, she managed to speak just fine without them.
Skawt
Everyone knows that Donatella's tits are prehensile and have teeth. Ruhlman, your hair is doomed.
rockandroller
Holy crap. Va va vooom!
Christie
Speaking of bad hair, look at that guy in the painting on the wall. Yikes!
Besh vs Symon. That's my wish. Then Symon for the win. I'm hypnotized by Symon's laugh. Oh - and he's a damn fine chef too. Think I may need to make a trip back to Cleveland soon.
Christie
Hey, where's Bourdain these days? Busy changing diapers? Tell that boy to get his priorities straight.
FoodPuta
Little did we know that besides the NIC competition, we would also get Project Runway between the judges.
john atkinson
i think symon and besh are americas two best semi celeb chefs. these guys both deserve to be on the podium. can't we trade the two of them for bobby flay? is it just me and every chef i know or is bflay as bad as ruhlman's hair?!?
cheesewhiz
hair schmar...who cares??? (although Rhulman's is better than Knowlaton's any day) it's all about the food. this will come down to Besh and Symon. I am undecided about who to root for- i started out a Besh fan but Symon is really showing creativity and initative. Makes me really look forward to sunday nights! To everyone reading this- if you have family recipes that are treasured by all means make sure that you get them written down. I was too young when my grandparents passed away and have spent a lot of time trying to recreate those dishes that I remember. After numerous tries I think that I finally managed to duplicate my grandfathers potato pancakes tonight! Saved the history!
French Laundry at Home
Jonathan Antin called. Your hair is officially "bangin'."
thespian
misterybus: I know what Alton looks like with hair; they showed a 10-year-old episode of Good Eats last Monday, and I was having problems paying attention to it because I kept marvelling how YOUNG he looked.
CalloohCallay
"Hey, where's Bourdain these days? Busy changing diapers? Tell that boy to get his priorities straight.
Posted by: Christie | November 03, 2007 at 07:25 PM"
Mr. Bourdain seems to be in the midst of a break from the early days of his No Reservations book tour, as posted in comments http://blog.ruhlman.com/ruhlmancom/2007/10/a-flock-of-hair.html#comments here by Claudia (bless her heart). So, yeah, he probably IS changing diapers just now, before heading back out on the road(!!!)...but I'm hoping for some commentary after tomorrow night's NICA.
Shelley
Two comments: First, there must be something wrong -- horribly wrong -- with me. I watched last Sunday's episode twice that night. And again Thursday. And it's on again now. After the exhaustive string of snarky postings a week ago, I guess I keep looking for episode details that I might have missed. That isn't sane, is it?
Second, when the new episode airs tomorrow night, I half expect to see Remy the rat make a guest kitchen appearance in the Paris kitchen. He's got a new DVD to promote, right? I'm just sayin', Ruhlman...
Shelley
I wish I could edit my posts here. I didn't mean to say kitchen twice in one sentence. Urgh.
Todd
"sorry, my vote is definitely for donatella's cleavage in an upset victory"
There's nothing upsetting about her cleavage at all.
Donatella's Rack
Why, thank you.
The Professor
Root Root Root For The Home Team....AW screw that, I got to go for the cleavage. Sorry Ruhlman !!!!!
Tags
If it's not too late for a write-in campaign
I vote for Brian Polcyn
The Wizard of Pig
Lisa
Cleavage...hair...blah, blah, blah. Can we talk a minute about how beautiful all those copper pans are in that Parisian kitchen? Merveilleuse! My ugly American cookware is cowering in the cabinets in shame.
sorchar
Oh, Ruhlman, your lip-curling and snotty comments make life worth living. 😉
Skawt
Sorcha:
Ruhlman's lip curling and snotty comments are due to his desire to replace Jeffrey Steingarten as the ICA chef that everyone loves to hate. The real test, however, will be to see if he can make Karine Bakhoum and Ted Allen cry on camera.
Sara
Darlin' don't you go and cut your hair
Do you think it's gonna make them change?
Vanessa
I love the first photo...I can see the steam, the colors are great...love, love love it.
Did you notice that the steam curls through the air...just like Ruhlman's hair!
Screen Actors Guild
We have a membership card ready for pickup in the name of Ruhlman's Hair. Seems it's had enough air time to quailfy for SAG membership and health benefits.
gfweb
"is it just me and every chef i know or is bflay as bad as ruhlman's hair?!?"
Flay is fine by me, but Cat Cora??? Yucky food, and a weirdly unattractive person (which is odd, because she isn't a bit ugly). Probably she's very nice etc etc
JoP in Omaha
Looking forward to tonight's episode. I just can't get enough of Symon. I gotta taste his food, so a tip to Cleveland is inevitable.
Michael, could you please post an updated book tour schedule? I've ordered your book, and I can't wait until it arrives. I'n hoping a Plains states leg has been added to your itinerary.
Sara
On a slightly more serious note -- I think I might actually be rooting *against* Besh now. I came home from a party last night (terrible idea to go out, I was in one of those anti-social moods that should have kept me at home, but I tried to go out and be cool and it was a disaster), and turned on the TV before I finished downing a bottle of wine and going to be. I realized I couldn't find my remote, and spent the next fifteen minutes looking for it while the end of the last episode of NICA played on my TV. They gave the win to Symon, and then told Besh he would "cook another day" (least favorite TV catchphrase, EVER, btw).
I guess I wasn't paying attention last time, or something, because this felt like the first time I really heard Besh bitch about not winning. The whole thing about not trying too hard and drizzling everything with olive oil really made my blood boil. It was just such a bratty, sore-loser comment when he had lost to someone who has been (in my view) very admirable and focused on winning and losing based on food. I mean, I really think Symon would be competely at peace with leaving the competition if he was sure that his food was inferior to that cooked by his peers. Besh's annoyance that Symon's more "traditional" dishes (although, frankly, Besh's didn't really seem that revolutionary to me) beat his -- especially after admitting his were "subtly flavored" in a challenge that had specificly asked the chefs to over-season -- came off as childish and made me really, really dislike him.
I'd like to see a Cosentino/Symon finale. I bet they could go offal-to-offal, too... that'd be sweet!
Natalie Sztern
Fiat - u shouldn't make assumptions based on what anyone writes in Ruhlman's blog, nor take them seriously...so have i
Benny Gunn
Ruhlman,
How 'bout coming out to Lolita tonight and answering publicly for your pompous posturing?
Frances
Michelangelo would have painted you with your finger pointing up. Oh, and with sculptor's hands.
Looking forward to the show tonight.
Kansas City rube
Unleash hell, Ruhlman. I hope one of the contestants cries or comes over the table on you tonight.
Kansas City rube
Best episode yet in my opinion. I'm so excited for the finale.
Ruhlman, I think I heard that you guys thought there was a clear winner, but I couldn't really tell from the comments who that might be. Who was it?
Francesca
Well, it is the finish of yet another episode of NIC. I have an observation which I posted on the amateur gourmet blog on foodnetwork.com. Ok, I know what some might think, but it is an observation and if in the end I am right, I will be disappointed with the NIC series. Ok, you know those KIA commercials? If you look back, each chef that did the commercial was eliminated the following week. So, last week it was Cosentino and now, it is official he was eliminated. This week they showed Besh in the commercial and I think that next week he will not win the title. I don't know, it is just an observation. If it is true then I will be disappointed that this series was not as exciting as it could have been. This has been predictable. Was it meant to be this easy to guess who the next IC will be? I like these reality series but feel that this has been weak. I don't foresee that there will be another NIC series, well not until another IC decides to leave. Anyway...I guess we will see next week.
As for this weeks episode I thought the judges were great. Ruhlman actually has a nice smile. I saw more of it in this episode then any others. What can I say, you are growing on me.
Kali
Francesca,
Your observation about the Kia commercial makes perfect sens and fits in with what we've heard elsewhere.
Very smart! (Of you, that is. Not of FN--but no surprises there. It's been obvious for years that they think their audience isn't very bright).
A pretty good ep overall, although I still can't wait to see Besh and Symon unleashed to COOK THEIR BEST menus, unfettered by any and all gimmicks.
Shelley
Wait, Francesca -- didn't they have Symon in a Kia commercial tonight, too?
Frances
Oh. My. Gosh. I have never been so nervous over a TV show. I was so wound up by the time it was over that I was up doing Iron Laundry afterwards. Sorting. Folding. With razor sharp precision. I hardly do any housework in the daytime let alone at night. Sitting here now, I can even imagine commentary. "What's that she's doing there?" "Well she appears to be pretreating a shirt collar." "I dunno. That's pretty risky. And I don't think Fran's ever attempted that before. We'll see if she can pull it off..."
LosGatosGirl
The idea of strawberry shortcake made with watermelon sorbet really did not appeal. I wish Cosentino had gone one, but sadly, I didn't get to taste the wonderful meals.
Victoria
It was interesting to hear the guests widely varied opinions on the dishes and what they loved and they hated (or at least what that one guy hated. About everything Symon put out). But from what we saw at the judge's table, it didn't seem like the comments from the other guests had a lot of play, especially with the dislike of the "Iron Chef-y-ness" of the drunken melon dish. It's a simple and common thing here in the states, but it seemed like a few of the French folks were impressed at the idea and how well it worked. What's "not Iron Chef" about simply presenting some high quality ingredients?
stuckiniowa
Ruhlman - what was on the back of Symon's black "peace sign" shirt? Food Network blurred it out in the opening.
Annie
Michael, what does a cock's comb taste like? I've always wanted to know. And what do you think M. Terrail, the gentleman on your left, was using to hold his hair in place? it was a little scary, and made yours look even better by comparison. Also, were the other ladies as decollete as Donatella, or was it a purely American thing?
Meredith
About the Kia commercial observation....
There was a Symon commercial for sure, if there was a Besh one I missed it. If they did one for both, maybe it's so we'll wonder...
Meredith
About the Kia commercial observation....
There was a Symon commercial for sure, if there was a Besh one I missed it. If they did one for both, maybe it's so we'll wonder...
James
Best episode yet! Loved seeing more judging discussion, including with the guests at dinner. Can't wait for the final!
DCchef
I'm fairly confused, exactly how did Cosentino lose again? I've seen Bobby Flay throw out the most repetitive dishes, with practically zero differentiation between ingredients save the secret ingredient itself. Yet Knowlton somehow decided that a good, if not great judging by some of the comments, fruit dessert was not "Iron Chef Material." The Lobster roll, the Philly Cheese steak, great ways to elevate american street food, and what judge doesn't immediately start raving when an Iron Chef (often Cora) does a street-food-esque dish?
I'm probably just venting, but first Morou, then Cosentino, I'm crushed.
JMW
I feel bad for Cosentino; from what I saw it looks like he got the "after carefully considering your resume ..." line.
But it did seem pretty obvious that the "fruit soaked in liquor" approach wasn't going to work in that venue. That seemed his undoing to me.
Chef Besh seems amazingly technical and precise. Putting him next to Symon and Cosentino was like pitting a chief neurosurgeon against the residents. Was there anyone of his caliber on the show from the start? Maybe Traci des Jardins was as precise, but not nearly so creative.
Shelley
Thanks for the post-show update, Ruhlman. I was wondering about those silly platters myself. What was the point? Did they have to explain them to the diners? What little we saw, it looked like they were mini-pantry tables in Kitchen Stadium.
sailorgrrl07
Getting the sartorial comments out of the way:
1. Ruhlman and Knowlton: thanks for dressing like grownups.
2. Donatella: why hold back, next time I'd just go ahead and break out the number that Barbra wore in The Owl and the Pussycat, with the big white hands cupping the breasts 😉 I'm sorry, but that dress just screamed "SCREW THIS, LOOK AT *ME*"!!!
3. Alton! I'm sorry to see that Lufthansa evidently mixed up your luggage with a fifth grade teacher from Burbank---all brown with a purple tie? Huh??!? I love you, don't let this happen again!
It felt like there was too much time spent on the shopping and (as usual) not enough time really seeing these guys cook. I didn't really get a feel for the interaction with the sous(es?) either, considering this was so much about leadership.
Besh is clearly got this thing in the bag. All his stuff was gorgeous....regrettably, that sausage thing Symon did looked like hell. And ICA is about photogenic, and complexity, as well as taste. It's kind of funny that the points system (plating, originality and so on) that they use in ICA haven't been seen recently, considering we are so close to the end and chefs are being sent home...
At least I learned what Burrata is 🙂
We will miss you Chef C.
Cheers
pnwfilmgeek
Victoria: "But from what we saw at the judge's table, it didn't seem like the comments from the other guests had a lot of play"
The way it looked to me, the consistent response from the guests was that their response was inconsistent. We heard from our judges, more than once, that the diners in their vicinity were fairly divided on their preference for the various courses. One thought the BLT riff was delicious; another thought it was misconceived. One thought the meat loaf was phenomenal; another thought it was mush. I find it difficult to believe that these professionals would have produced plates that varied so much in quality of presentation, so you have to chalk it up to personal preference. At the end of the day, other than the drunken fruit salad that seemed to get the same listless shrug from everybody, the apparent lack of consensus from the guests seems to suggest the judges were pretty much left to their own determination.
Oh, and Mr. Ruhlman, your new book looks spectacular. Amazon Ho!
realitybites
That dining room is gorgeous. Though I'm sure that Cosentino's melon ball dessert tasted great, it looked a bit out of place in the posh surroundings. But he was being true to his style.
I think Symon's lobster hot dog looked delicious--once plated.
thespian
my end conclusion: this show has made me want to go to SF and Cleveland and eat Cosentino and Symon meals.
I really haven't the slightest interest in Besh's cooking. I'm certain it's good, excellently executed, etc. But none of it is grabbing me and making me think, "*this* is an Iron Chef." There's no intrigue to it for me.
Uhm, and having spent a good bit of my life in the south, if anyone ever gives me a coxcomb and ravioli and tells me it's chicken and dumplings, I will throw my spoon at them. It may well have been tasty, but he's so freaking lucky he had ex-pats and french citizens at the table.
doodad
I thought last night was great. And there was a Symon KIA ad. Did not see a Besh one, but they were driving me crazy after the 30th one.
I fell out laughing at the lobster roll spat. "Do you know what you are talking about, have you ever had a proper lobster roll?" LOL
JoP in Omaha
Great episode, but again, I wished it were 90 minutes. I loved watching them shop and pick ingredients. More cooking would have been welcome. And, the displays...we never got to peruse them slowly with a clear identification of whose was whose. Nor did the displays receive comment in the judging we saw. The chefs were required to do them; I think the viewers deserved a wrap-up of that part of the task.
Were the sous chefs of fairly equal skill level? Did that factor in the results? It didn't seem to because there were no comments from the chefs about the sous letting them down, but this was another aspect of the competition that production dropped the ball on.
It was interesting indeed to see the diners' reactions to the dishes. Especially to Symon's float and Donatella's comment that diners near her initially didn't know what to make of it, but in the end came around to thinking it was pretty good.
Now, the match I've been hoping for: Symon and Besh head to head. But I fear I'm going to have an issue with the outcome. I REALLY want Symon to win this. His passion shows clearly on screen; Besh is no doubt equally as passionate; he couldn't be operating 4 (I think) restaurants without passion, but he doesn't let his passion show. Symon makes me want to get in the kitchen and try new things (like the lobster hot dog--could I do that? I want to try); Besh doesn't do that for me. I want to be Symon-ized on a regular basis, and I'm gonna be downright hostile if he's booted.
Symon, I want you to blow Besh's socks off. Go get 'im.
Frances
I was giving my husband a recap of the show, telling him about Cosentino's dessert, and how it was enjoyable, but deemed "UnIronCheffish." I told him, "You know, this is The Iron Chef. You can't win by just making meat and potatoes...well, actually you can!"
monee
It should be interesting to see how all of this plays out. As a Clevelander, I am so rooting for Symon to take this. Both Besh and Symon are so philosophically different... It seems to me that Symon has been a narrator of sorts throughout the series. Is this because of his personality or is he getting a blatant winner's edit? As I said, should be very interesting...
Harlock JDS
I remember thinking about the Kia ads showing who would be out in the next ep (i noticed it a few eps ago) but the only one i saw was the Symon one... Did Besh have one too?
Maggie
I keep telling myself..."this is television, this is television." So why the heck am I investing so much emotion in a TV cooking show? I hated to see Chris go. He is a superb chef who is very creative and his talent is obvious. But Symon has those soulful, and very expressive, "BAMBI eyes." He wants to win, and the expressions on his face and in his eyes are very readable to the TV viewer. He has this sort of "soul" and warmth that just comes out from the TV screen. His natural cooking talent combined with his engaging on screen persona has me rooting for him. But I admire Besh, too...his calm, disciplined style has provided much contrast. I want BOTH of them to be Iron Chefs...waaa!!
spork
Whomever is in charge of the promos at food network should be shot...revealing the secret ingredient in the teaser already. Like, somehow, we won't watch it because we don't know what the secret ingredient is! The weekly Iron Chef America has really descended into general suckage, I'll be sorry when Next Iron Chef is done because it's been much more interesting.
Jeff
Why did someone hang a portrait of Kenneth Branaugh?
artnlit
One of the best episodes by far. I enjoyed ALL of it, which I can't really say about previous ones. Perhaps the addition of other voices regarding the reviews helped, if only to make the judges truly consider each dish a bit more thoroughly. (BTW, despite his mini-rant about lobster rolls, which he was correct about, the prize for pompous d-head goes to the fellow sitting by Ruhlman insisting that caviar cannot go with bacon. He missed the point totally.) Ruhlman, your comments were right on this episode and you came across well (no multiple cringing face shots this time!) I look forward to next week. I've been pulling for Besh most weeks, but must admit that Symon has truly impressed me the past two - so much so that he too would deserve to win the big prize.
Ruby
Agreed - Best episode! Love Besh's food but, being from Cleveland, definately pulling for Symon. Come on Ski King! BTW... Anyone really planning on visiting Cleveland for Symon's food - he has donated a private, 3 course cooking class for 10 to a local charity. Great opportunity and a great cause. Currently listed on E-Bay: Cooking Lesson For 10 With Michael Symon NIC Finalist. Check it out!
Tags
If the secret ingredient is walleye - Symon wins.
If the secret ingredient is catfish - Besh wins.
I think Besh is going to win because the NY Times article shows the FN PR machine tipping their hand.
I also think the Browns are going to win the uper-Say owl-Bay after seeing the way they moved the ball against the Pats in that first drive against them. They have a long time to get over being spooked by that INT in the end zone. And beating the Steelers in Pittsburgh will be sweet revenge.
Suzette
AK's comment to Donatella about the lobster roll just confirmed my suspicion that he is a jerk and a twit. You can claim "editing!" all you like, Mr. Ruhlman, but they didn't edit IN his contemptuous tone or attitude. Feh on Breck Boy, I say!
I've been rooting for Symon all along. Not only is he a great chef, he's got the personality to match. He's perfect for television. That laugh is so infectious, I love it!
FoodPuta
It was nice to see Donatella bring the whiney bitch out of AK this episode. Shows that the judging has depth.
I actually really enjoyed this episode. It was really about "Food".
Sorry for Cosentino, I thought his dishes look wonderful.
Kansas City rube
I thought I saw a huge swordfish in the previews. Should be an interesting finale.
It seems to me that most chefs are almost always pretty positive when reviewing each other's food. I was surprised to Andre Terrail being so snooty and critical, even by French standards--especially since the word on the street is that La Tour d'Argent has really suffered under his management. Was he really that negative or was it the editing?
WhatisCanadianCuisine?
So Ruhlman....who won this episode? They didn't say...
Can we get your opinion on who did win overall?
Sara
I definitly thought I saw swordfish, too.
This was a fabulous episode. My friend was coming over to watch the new Treehouse of Horror XVIII (Simpsons forever! And, thanks DVR!!!), and walked in just as the chefs had started shopping. I couldn't help telling him, "You want to see someting amazing? These are three high-end chefs shopping for ingrediants in Paris." We were transfixed.
I'm all Symon, all the way. Honestly, I would not want to watch Besh compete in Kitchen Stadium. I feel the same lukewarm, mostly-contemptuous feelings toward him that I feel toward Flay and Cora (though my annoyance with Flay has been tempered by watching normal people whoop him on Throwdown). He seems so superior, so full of himself-- bah! Give me Symon, in his badass black shirt, any day.
Francesca
I didn't know that Symon had a commercial also....so, let's look at that....I guess the order of the commercials as to who's commercial was seen first will determine who wins? Hmmm....well, let's see, I am thinking that Symon's was first and then Besh. Well, then Besh will win. Kia gave it away.
As for Cosentino, I actually teared up for him and Morou. I liked both of them. I was so hoping that there would be a twist that was unexpected, like Cosentino going home.
You know when you think about it....is Iron Chef really the pinnacle of a Chef's career? Is it the final say in what determines a great Chef? I look at the other Chefs who didn't make it. I look particulary at Chef Morou who was let go cause he didn't change his art for the judges. So, look at Besh and Symon...yes, they are diversified but does that mean that there food is better than the other Chefs? I can't say that I am impressed with what Chef Besh has put out...but that is only my personal preferences and in no way reflects on his skills. I look at what Symon has made and would be more than willing to try his food one day. So, my point is that just because the other Chefs were sent home does not indicate that they are not good at their craft. It is all based on opinion, the judges taste. I know that the Chefs that have gone home have had fantastic exposure. I don't need a judge to tel me if something is good or not. As far as Cosentino was going with his dessert, well, I am Italian and what he made was a traditional Italian American dessert. My parents used to do the same with the fruit and grappa. So, his dessert wasn't loaded with fat...was that what it should have been? Like I said it is just based on your own taste. I would have loved to try that dessert.....grappa has such a good flavor. My father uses a dab in his espresso every now and then. Some good stuff there and with a little bit of honey...well, it sounded tasty to me. It showed the diversity of America. Is there just one true American dish that has not been inspired by Europe? I thought he did a good job.
Well, now I don't know who is going to win based on the Kia commercial, lol. We shall see next week. I am in the process of moving and hope my cable will be on that night. I am so anxious to see who it will be. Have a good week to all of you. Ciao!
Francois
With the Chairman having so little dialogue, couldn't some FN genius have clued him in to the correct pronunciation of the "bonne" in "bonne chance"? Then he got everyone else pronouncing it wrong, too.
Sacre bleu!
Claudia
OK, so Knowlton's gone flowing locks-to-flowing locks with both of his fellow judges already - does next week's finale have the added bonus of an Alton/Knowlton smackdown? Will Knowlton have Besh cryin' into his jambalaya? Seems we were promised that . . .
And let's hear it for Donatella aiming her big Italian bazookas at the condescending Knowlton and vaporizing him. Does she KNOW what a lobster roll tastes like? Has she ever had one -"in Maine"? Oh, c'mon, Michael, admit it - Knowlton is due for a whupping. Or should I say a "whupstitchin'"?
Lisa
Donatella and Knowlton? Quelle scandale! Just how much grappa was in those melons? Cosentino's melons, I mean. Dangerous stuff, that likker--stay away, kids, or you might do something really stoo-oopid that will end up on somebody's blog...
Really, Michael? Donatella and Da Brat?
French Laundry at Home
If ever there was an ad for how much fun it is to food-shop in Paris, this was it. I spent all the commercial breaks researching flights to France for the spring because I think it's time for a trip! Freedom fries be damned! Vive le Besh-Symon finale!
JoP in Omaha
Symon's eBay auction: oh, man. What a cool thing for him to do and oh, man, how I wish I could bid. Maybe today's the day I'll go buy a lottery ticket.
Kansas City rube
"Is there just one true American dish that has not been inspired by Europe?"
BBQ.
chicoca
Forget Iron Chef altogether...come up with a show that includes Besh, Symon and Sanchez working together. These guys are fun to watch. (Sorry, but Cosentino whining in the van about being faster on a bicycle, etc. just confirmed for me that his behavior in airplane challenge was not unusual, but rather his nasty self.)
annarbor
Knowlton needs to be knocked all the way to Maine. I've never seen such a sniveling little pischer in my life. I'm certain he would eat all of that lobster roll before you'd catch him in the sack with Donatella.
Does anyone know the names of the markets the chefs frequented last night? I was trying to read the names, and missed them. Haven't been able to find them online today.
Darclyte
Well, I guess there's no real surprise that it's Besh versus Symon for the finalé. I think Besh and the way he thinks, cooks, and presents is a better fit to ICA, but Symon may pull it out with his flavor profiles. As for the Iron Hair America, Ruhlman defeats Knowlton, but Donatella's breasticles take them both out to win it all.
sailorgrrl07
"Uhm, and having spent a good bit of my life in the south, if anyone ever gives me a coxcomb and ravioli and tells me it's chicken and dumplings, I will throw my spoon at them."
Ha ha...thanks thespian this reminds me: how did the non-consomme become such an issue last time, yet this non-dumpling didn't get the same treatment!?
Lisa
@Darclyte...
Breasticles! I love it! Do you have a patent on that term, Darclyte, or should we feel free to, ahem, milk it for all it's worth?
rockandroller
I agree with the PP, why was Besh's "consomme" called out but not his pasta "dumpling?"
Sara
"I agree with the PP, why was Besh's "consomme" called out but not his pasta "dumpling?" "
Didn't Alton call it out? They called on him for his expertise as a Southern boy, and if I remember correctly he quite instantly said "That was pasta." No bones about it. They just seemed to.. not care.
Ruhlman, did we get cheated out of a pasta/dumpling debate?
rmw
unfortunatly there are these long nasty pasta out there that try to be good 'ole southern dumplings. You can find them in the frozen section and now I saw them in the pasta section the other day....what a shame..
chefwannab
Thanks for the update, Michael. I enjoyed this episode but really thought the editors cut short the deliberation to determine who was going home. I didn't really understand WHY Cosentino was eliminated, especially after everyone seemed to like his Philly cheesesteak and obviously Knowlton was in love with his lobster roll so much. Also I had no idea that Besh's chicken and dumplings were the favorite dish of the night - it was hardly mentioned!
I am relieved to see that the finale will be a true Iron Chef competition, which is what I wish we'd had all along. I've grown tired of the airplane, outdoor barbecue, MG, et al gimmicks and wish we could have seen all the competitors cooking more their style of food under fairly normal Kitchen Stadium conditions and time pressure. Nice leak of the secret ingredient by FN, though. They deserve a slap. And Knowlton too. Seriously, a dubiously qualified food editor takes on a successful restaurateur and accuses her of not knowing what she's talking about? What a brat!
The Comic Book Guy from The Simpsons
I've watched this episode 273 times since last night. I can say with authority that the KIA ads are a red herring and do not forshadow the final outcome. However, 48.75 minutes into the episode, for a split second the blueberries being scattered on the display by Chef Symon spell "I WIN" for a split second.
Clare
Andrew Knowlton is a bully. Well, he's kind of like a little cartoon bully, with his Dutch Boy haircut, tiny hands and pinched nose.
Annie
And if you replay it backwards, the blueberries say "Paul is dead".
I'm not so much interested in Donatella and Knowlton as I would be in, say, Ruth Reichl and Colman Andrews. I'd be REALLY interested to know if Knowlton is getting the anger management therapy he so desperately needs.
For more jokes 'n' drools, take a look at my blog: http//www.annienewman.typepad.com
And Michael, thanks very much for answering my questions.
Marlies
"Alton looks old/angry in this photo....wrinkled brow...bulging forehead vein...jowly".....
haha, not to mention the dowager hump.
Christie
JoP in Omaha writes:
"Now, the match I've been hoping for: Symon and Besh head to head. But I fear I'm going to have an issue with the outcome. I REALLY want Symon to win this. His passion shows clearly on screen; Besh is no doubt equally as passionate; he couldn't be operating 4 (I think) restaurants without passion, but he doesn't let his passion show. Symon makes me want to get in the kitchen and try new things (like the lobster hot dog--could I do that? I want to try); Besh doesn't do that for me."
I couldn't agree more. JoP, you *so* hit the nail on the head.
I could watch Besh in Kitchen Stadium, but I REEEEEALLY want to watch Symon.
Francesca
FYI....Donatella does not have Italian bazooka's, they are of greek ancestry. Now, mine....well, they are 100 % Italian ancestry. LOL.
I hope my cable is working at my new place by next week...I am ready to just to, well, hmmm....I will leave that alone....at the thought of not having cable next week.
Claudia
Francesca, Donatella ("little gift") is of Italian ancestry.
http://www.donatellastyle.com/bio.html
Big Italian bazookas don't lie - mine, yours or hers (!)
Darcie
"BTW... Anyone really planning on visiting Cleveland for Symon's food - he has donated a private, 3 course cooking class for 10 to a local charity. Great opportunity and a great cause. Currently listed on E-Bay: Cooking Lesson For 10 With Michael Symon NIC Finalist. Check it out!"
I really wish I could afford to bid on this....I will definitely buy a lottery ticket this week! I will be going to Cleveland sometime soon (husband's business has him going there several times a year and until I saw NR on Cleveland, I opted to pass. Dummy!) and hope to dine at Lola or Lolita, and visit some of the other places mentioned here, on NR, and other blogs.
Sophia
Are the contestants watching the shows for the first time just like the rest of us?
It's amazing how the camera shows us the "real person" inside. You can't hide the look in your eyes or the facial expression or body language. Amazing. I heard that the Chairman is an actor. Is there really a "secret chairman" in the background, who calls the shots? Hmmmm...I wonder?
Darclyte
Lisa,
Feel free to milk those breasticles for all they're worth.
Debbie
Question - why didn't the Judges speak to the Chef's at all? Is it now just about the food served?
PS - I thought the frenchy sitting next to you was a bit of a PePe La Pew!
Christie
Yah, who was that blowhard sitting next to you? Did he have anything nice to say?
Or perhaps he got screwed over by the editors? (Did they remove all the positive comments he made and only leave in the negative ones?)
I wish both Symon and Besh could be Iron Chefs. (Get rid of Flay.) And while they're at it, they can replace Cora with des Jardins. It killed me to see Traci go first.
Michael, please give us a more thorough update on last night's show. Like who was this "clear winner"? Were you happy with the editing? Did they get it right?
gfweb
Ok. Lets add up the tea leaves and portents...Besh profiled in the NYT(FN publicity machine revving up)...Only subsequent losers have so far appeared in the KIA ads and Besh hasn't(why would KIA want to run an ad with someone after he was kicked off of the kitchen island?)...A .Knowlton is still a tool.
and the winner is...Besh by a nose at the wire.
Kali
I like this blog, but Knowlton's is also very good. re: food. Personally, for $144 per person, I'd want something other than American comfort food, gussied up with upscale ingredients and some changed up flavors.
American-style dumplings...fantastic lobster wasted inside a big bun...and (ugh, veal) meatloaf plus truffled mashed potatoes--it just all seemed kind of...gloppy (just like downscale American comfort food so often does).
On the other hand, it also seemed reminiscent of Bobby Flay on ICA, so probably either winner will work out. I just wish I found Besh's, Symon's, or Cosentino's style of cooking as exciting as the judges apparently do. (In fact, I'd much rather see Sanchez, Marou, DesJardins and/or Kaysen as finalists. Their ingredients and combinations just seems so much more interesting.)
Oh well. I'm sure the battle next week will be fun to watch, but this competition has underscored why food on ICA doesn't hold a candle to the variety and distinctiveness of preps on ICJ. JMO.
gfweb
Keep Flay and lose Cora and Morimoto. Take Besh and Symon. Have Jill Davie take Brausch's job (who wants to look at him?). Maybe she and Alton could get something going..... Finally, make Steingarten, Donatella, Ruhlman and that queer-eye guy permanent judges.
Francesca
I stand corrected about Donatella....I thougnt I read that she had greek ancestry....oh well, I stand corrected. Thanks for pointing that out Claudia. I honestly thought she was Greek.
sailorgrrl07
"They enjoyed the food and were unfazed by donatella's decolleté (unlike Americans, the French have a healthy understanding of sexuality)."
I don't understand this comment actually...what does one's attitude about sexuality have to do with whether a wardrobe choice is appropriate for a judging, where the focus should be on the food and the contestants?
By this measure, Mssr.s Ruhlman and Knowlton would have not have been out of place to attend the event shirtless. People who know me know that I have no issues with prudishness, but this just seemed like wearing an electric fuschia dress to a friend's wedding. Just unfortunately distracting.
Ok, I'm done snarking.
Alison
I have to admit I did a little research on André Terrail, who seemed to me to have all the worst traits of the French with none of the better ones. (And I'm not French-bashing; I lived there for thirteen years and am a dual citizen).
The guy's 27 years old and has had his job handed to him on the proverbial silver platter. It's so rare in France to have someone that young in such a prestigious position. I really wanted to smack him. I mean, more than I've ever wanted to smack Andrew Knowlton. Also, his hair was eighty times worse than Knowlton's.
OK, now that that's off my chest, I have to say that I can't wait for next Sunday's episode! I like both Besh and Symon, and am not really rooting for either one in particular. Each would make a great Iron Chef.
Christie
Ruhlman has a point about sexuality.
I think the average American's definition of "prudishness" is vastly different from most Europeans. We ARE prudes. I've been surprised at all the nudity on tv when I've traveled to Europe (as well as many other countries). Also, our way of dress is lacking compared to theirs. (We're bums!)
I think they are completely unfazed by a pair of boobs, even if they're on their salad plate.
P.S. Thanks for the updated update, Michael. 🙂
Lisa
I've been a Besh booster pretty much from the start, but Symon's charm is sneaking up on me--must be the crazy-man cackle! I agree with Alison that both would make great Iron Chefs. And I would make room for both by jumping on the Dump Flay bandwagon. Boy creeps me out--there's something synthetic and slightly off about his flavor, and I mean HIM, not his cooking.
Of course, I'm sure TNIC doesn't end with a Besh-Symon tie. Whoever wins, I hope The Chairman eventually invites all seven chefs eliminated during the NIC rounds back to Kitchen Stadium to face the new Iron Chef. I would love to see Des Jardins, Kaysen, Morou et. al. avenge their losses on a truly level playing field.
Christie
Hmmm...
Just read Knowlton's blog - he thought Symon was the best of the bunch. Interesting. So no clear winner after all? I hope there's a clear winner next week.
Lisa: I love, love, love your idea of having the dismissed chefs avenge their losses!
Daniel E
I think Flay should leave too. He still thinks that the ingredients he uses are southwest instead of Mexican. Maybe the food network is a bit xenophobic.
Catherine
For all those bringing up Besh's NYT article as a sign of who's going to win, Symon has been blogging over at CNN Money.
http://money.cnn.com/2007/10/29/smbusiness/iron_chef_episode_4.fsb/index.htm
IGIF
Ahem...(IGIF = Interested Grandma in Florida.) Sorry, but "breasticles" must be attributed to one of our very own officeholders who was caught on tape eyeing (and commenting) about the Breasticles on Peanut Island in South Florida! You can google THAT! Great show, loved efforts of all 3 chefs, and got as much as a kick out of our "own" judges reactions to their table neighbors' comments as their judgment of each dish. Seemed like a fun night for all. Not surprised to see it down to Besh/Symon and can't decide who I'd rather win. They are both so talented and interesting. Love Besh. That laugh, tho... (Think that the little French twerp should have been seated next to DA's bazooms; sure they would have kept him in line!) Still waiting for a Bourdain take on this, now that we've heard from Messrs. Ruhlman and Knowlton.
sailorgrrl07
In case anyone is interested, here's a link to a nice essay Chris Cosentino has on his restaurant web site recounting Tony's recent visit. Really nice tribute and lots of insight into a restarateur's daily life.
http://www.incanto.biz/letters_-_royalty.html
Cheers
allie
although knowlton definitely comes across as douchey, I have to agree with him. as a fellow new englander, I would take cosentino's interpretation of a lobster roll over donatella's any day.
realitybites
"In case anyone is interested, here's a link to a nice essay Chris Cosentino has on his restaurant web site recounting Tony's recent visit. Really nice tribute and lots of insight into a restarateur's daily life.
http://www.incanto.biz/letters_-_royalty.html
Cheers
Posted by: sailorgrrl07 | November 06, 2007 at 01:12 AM"
Great essay by Cosentino. A bit dated, as it was written during Tony's tour to promote "The Nasty Bits." But still, it is definitely worth a read.
Blaked
"In case anyone is interested, here's a link to a nice essay Chris Cosentino has on his restaurant web site recounting Tony's recent visit. Really nice tribute and lots of insight into a restarateur's daily life.
http://www.incanto.biz/letters_-_royalty.html
Cheers
Posted by: sailorgrrl07 | November 06, 2007 at 01:12 AM"
I hate to do some bubble bursting, but I think that's Mark Pastore...the owner of Incanto, not Cosentino.
thrushgreen
Has anyone else noticed just how many FN shows Besh has been on in the last 6-8 months? Its a wonder the man has been able to cook and be a part of his New Orleans restaurants! A lot of the FN Challenge shows I've seen him participating in, or judging...
Personally, I think Symon would be the better IC, but
Besh is more "tv", if you follow me...I mean, from tv's
perspective...I was glad to read that Symon did do a show
earlier in the 90s for FN, so it leaves me wondering if the chefs that have been eliminated so far have had any
tv experience other than their stint on IC...I would think
Traci DesJardins has, but what about the others? Interesting thought...
Im just wondering...is one of the current ICs leaving? Is Morimoto already gone? I havent seen one of his episodes now for quite a while...
Just a personal note, I am not thrilled nor happy that FN decided to remove the last vestige of Iron Chef Japan...it was on once a week early in the morning, and now even that is gone...there are so many episodes that we here in the US never got to see...just watch the opening montage to the show, and count just how many we actually have been shown...not to mention all of the earlier ones with the original chefs...
Blaked
Word from the grapevine is that Batali is leaving. That being said, I totally agree that Symon would make a better IC. He's just got more character than Besh...who just seems like a (severely) upgraded version of Flay. I also think Cosention would've been great. Cosentino, you will be missed.
thrushgreen
After reading thru a lot of the posted comments here, I am ready to agree with JP in Omaha...is it just me, or has Besh had a comment on almost every episode "I just know it's going to be me being sent home" (or something similar)...if you saw his original ICA contest, there was a comment he made about shutting down the restaurants to come do the show...he has at least 4, and has been filming FN shows all over the place...have his restaurants been open lately at all?
Its coming across when seen episode after episode as a bit cocky and over confident, and that "good ole boy" Southern deal is already getting wearing...could be hard to watch on ICA after a while...its hard enough dealing with Flay's arrogance and cockiness as it is...actually, if you needed an attitude-for-attitude and same formula dish-for-dish replacement for Flay, Besh would be ideal...
We know that FN doesnt operate like this, but if you really want to bring the show to life, and bring a little more excitement to it, Symon is the clear choice...actually, how about replacing ALL of the current ICs with some of the challengers for this series? I could see Symon, Cosentino, Kaysen, and Jill Davie doing the series, and boy would folks be tuning in...the fireworks would fly...and talk about wanting "smell-o-vision"!!
OR
A revolving panel of Iron Chefs, and which 3 or 4 will be on the stand when the guest comes out to make his/her choice isnt revealed until they actually are out there facing the chairman...-2- secret ingredients, so to speak...that would give the show and the network a little more flexibility in scheduling programs during filming,
especially when some chefs have to fly into the area...
it would give the chefs flexibility to film programs around their own PR and cooking schedules...
thrushgreen
Thanks Blaked...any idea about Morimoto? Im sorry if it is Batali leaving, as he has been the most creative, and the most fun to watch...he has been on a lot of shows lately, tho, and probably has his hands full with the restaurants...or maybe has another show of his own coming up soon on FN...I would love them to start reshowing his
"Mario Eats Italy" again...
Claudia
I think Besh has been saying it's him going home (everty week) just so he doesn't jinx himself. And I think he'll drop a lot of his good ol' boy routine if he does become IC. I think you'll see a lot more serious Marine/French-trained chef come out.
Much as Mario pooh-pooh'ed it, the NY Post (usually suitable for wiping off befouled seats in the subway) reported that he will not be an IC after November 18. So, once whatever he's taped airs, we'll just have to see.
Water Iris
I have to echo Thrushgreen, and Sara who posted it 11/4. Besh crossed the line somewhere from fun trash talk to just trashy. I've liked hearing the chefs' banter, it seemed to be based on comradery. No-one took it too seriously. But what changed? the editing? I know its the end and FTV has to amp up the drama- especially since a Symon/Besh finale was obvious from the second episode. I'm rooting hard for Symon now. He seems to be the complete package.
Sara
Mario Batali and the Food Network have both officialy denied that he is leaving Iron Chef:
From Serious Eats: http://www.seriouseats.com/required_eating/2007/09/batali-actually-shooting-two-iron-chefs-next-week.html
From ABC News:
http://abcnews.go.com/Entertainment/story?id=3568545&page=1
The rumor about Mario leaving ICA is just that: A RUMOR. It's been driving me crazy to see people report it as fact. To give some idea of how seriously to take it, it was first reported on PAGE SIX of the NEW YORK POST. Until either FN or Mario himself say he's leaving, he's not, and I know he's scheduled for several battles throughout the season. The rumor started because FN stopped re-running "Molto Mario" (which, btw, was picked up by Fine Living for reruns, a network also closely associated with FN; also, it's worth it to say that Batali hasn't made a new episode of Molto Mario in *forever*), despite the fact that IN THAT PRESS RELEASE they EXPLICITLY said Mario would be staying with ICA, and he has continued to battle regularly since the announcement came out.
Stop spreading rumors. If Mario is leaving ICA, he will announce it. Until then, assume they're lightening the load on their Iron Chefs (who are all successful multiple restuarant owners and chefs) by adding a fifth face.
Fred Thompson, Larry Brown, and Billy Donovan
Rumors never turn out to be true and people always truthfully discuss their future plans.
Claudia
Esay, Sara - Mario has apparently taped only 2 battles as of September 3, and even in the ABC story, it is reiterated that the FN is turning away from professional chefs towards "food celebs". I hope Batali continues, but he certainly has a lot other fish to fry than IC. If Mario is continuing on IC, we'll see him after November 18, when it was reported his relationship with FN would end. (I also hope FN would renew Molto Mario or start an equivalent show for him, since it really was one of the best around - not only from a cooking standpoint, but certainly a personality-driven one.)
While I'll be first to say the NY Post as a whole is a rag, you also have to keep in mind that Batali loathes the Post (for a lot of reasons), but that Page 6, ironically, tends to be pretty accurate. Let's just say that their columnist, Paula Froelich, gets fed a LOT of cheffy info, from chefs and cheffy types themselves. So I'd just wait and see - unless, of course, you're already using your daily edition of the Post for pooper-scooping? (A total appropriate approach, I might add.)
gidget bananas
Hmmn. In the corner of New England where I grew up a lobster roll was just lobster (if you can say "just" lobster) drenched in butter on a grilled hot dog-style bun. I would call any lobster-mayo mix a lobster salad. However, if Besh can call what looked like a lasagna noodle a dumpling, then I guess lobster salad can be a lobster roll.
Damn, I wish I were at that dinner, though. I wanted to taste everything.
gidget bananas
Hmmn. In the corner of New England where I grew up a lobster roll was just lobster (if you can say "just" lobster) drenched in butter on a grilled hot dog-style bun. I would call any lobster-mayo mix a lobster salad. However, if Besh can call what looked like a lasagna noodle a dumpling, then I guess lobster salad can be a lobster roll.
Damn, I wish I were at that dinner, though. I wanted to taste everything.
gidget bananas
Hmmn. In the corner of New England where I grew up a lobster roll was just lobster (if you can say "just" lobster) drenched in butter on a grilled hot dog-style bun. I would call any lobster-mayo mix a lobster salad. However, if Besh can call what looked like a lasagna noodle a dumpling, then I guess lobster salad can be a lobster roll.
Damn, I wish I were at that dinner, though. I wanted to taste everything.
It's true
RE: Symon
Talk about a hottie in the kitchen!!
Sara
First of all, I used to work for The New Republic (albeit in an internship capacity). I know most rumors contain at least a kernel of truth, and I understand there are certain realms (like politics) where rumors are probably your best source of info. I was, however, using all available facts presented by both sides of the rumor to dispute the rumor itself. So don't be mean.
Second -- I understand that Batali has only taped a few battles, and all the other reasons given to not disregard the rumor. But why, if you were going to phase yourself out of ICA, would you blatantly deny it to several sources when confronted with a rumor saying you're on your way out? Morimoto has been fairly open about his desire to retire from competitive television cooking sometime soon. Now that Batali has shows on other networks, and his restaurants are at their most successful, and his celebrity is at its peak (thanks, largely, to ICA), why would he want to deny something that would focus more attention on his new projects?
And on the topic of "food celebs" -- while Rachel Ray and Sandra Dee are nice for the rest of America, there is clearly a large segment of the FN viewership that sees the *real* food celebs in these celebrity chefs. With all the success Bourdain is having on Travel Channel (I know you're reading this, asshole), FN probably wants to capitalize on the celeb chefs they have in their roster already.
I guess we'll see in November. But I can't see why they'd let Batali off ICA -- he's one of the most popular chefs to be challenged.
Sorry, I'm a little irate today. I'm losing my patience with television on a lot of fronts (this is what happens when LOST is delayed until February....)
sailorgrrl07
Not that it matters at this point but thanks to Blankd for pointing out my blunder 🙂 which was probably caused by late night posting combined with my Chris/Anthony co-crush lol
Cheers
Hank
I bet that if Batali *does* call it quits (which would be too bad), they will bring in Cosentino. After all, how can you have TWO Iron Chef Italians? As to the remaining two, I'm rooting for Symon - I like his food and I like that he's from the center of the country, which for those of us on the coasts has a (largely undeserved) food reputation much like England's in the 1970s...
Blaked
Wow, didn't mean to open such a can of worms with my comment about Batali. All I meant was that IF it is Batali leaving, I think Symon would be a much better replacement than Besh.
Sara
Does Symon do Italian food? Or Besh? My impression from No Rez Cleveland was that it was New American. Maybe it was all the pork; I could be totally wrong. And Besh seems southern/French (kinda like Louisiana, actually..) ICA seems less stringent about Iron Chef/Food Style relationships (no one would call Bobby Flay "Iron Chef Southwest," for example... though that'd be funny. Especially if there were Bolero ties involved) than the original Japanese show.
Claudia
Sara, I'm not being mean. I'm just saying - relax. I'D personally want to see nothing but professional chefs, not "personalities" on FN. And if Mario was unhappy about some accommodation FN was not wiling to make, then, yes, I could see him wanting to pack up his marbles and go home. FN's (and our) loss, not Mario's. (Here's hoping it isn't true.)
Claudia
Ex-CBS News (staffer, not intern)
Tana
I would have had a hard time ingesting anything, sitting at the table with that sweaty pig Bushie Ambastatard to France. Seriously. You're a prince, Ruhlman.
Ava
Does anyone else think Andrew Knowlton looked really hot in this episode?
Sara
Damn, Claudia, that's awesome (the CBS staffer part). I've always shied away from TV -- I don't want my face anywhere near a camera -- but that's pretty much a dream journalism job.
I tried to explain -- it's been a lot of months without LOST, there's a damn writers strike (not that I don't support it, I'm just not looking forward to my favorite shows running out of episodes)... it's enough to make a girl cranky. And it just seems pointless to have people state over and over again that Batali is leaving when all of the official words about it state the opposite. I understand the merit in rumor, but it doesn't help a discussion any to use unsubstantiated information as if it's fact. I'm sure you know that better than I do.
Yes, they're no longer rerunning his cooking show, but I can't imagine them letting him out of his ICA contract. I'm sure he signed one. Either way, it's pointless to speculate about it until someone has word on whether it's true or not beyond what has already been published. And while I'm sure that Page Six knows what celebrity was making out with what other celebrity, I feel less confident about their reach into the world of cooking, restaurants, television and chefs.
doodad
NO
doodad
Sara, maybe you should not watch so much C-SPAN.
I hate to see you get so worked up over the Law of the Sea Treaty.
Avast! %^)
Claudia
You're understandably put out today, Sara - I would be, too, if I lost my primetime lineup -but I think the only thing here is go get yourself Ruhlman's book and everything else on your wanting-to-read list, and immerse yourself in them. Until the WGA strike (and November 18) passes. I'm sure everything will be MUCH better by then. And soon.
(Also ex-WGA union member, BTW!)
Kansas City rube
"Lost" is a high-water mark in dramatic television.
sailorgrrl07
Speaking of journalism If there are any writers for The Onion out there, I would love to see the Onion do a write up on this series, wouldn't you? lol..no disrespect intended but I could see it.
Cheers
(I once had a SF Giants press pass, can I join?) 😉
Sara
I think the writers for the Onion are secret monkeys locked away in a basement somewhere. Seriously. They are *never* looking for staff, and yet no one knows anyone who works for the Onion. The Onion is the Willy Wonka of the journalism world.
I would love to work for the Onion, but I don't know if I can be that funny.
gidget bananas
Oh good grief! Many apologies for the multiple posts.
Todd
Finally got around to watching it and very good episode with few minor exceptions... like the Sandra-Lee-Esque 'tablescapes' (huhwha?).
Awesome to see the chefs finally not have to jump through silly hoops and just cook.
Shelley
I know... this may seem totally off-topic... but I just spent the whole day in Austin at a thought-leader meeting on social media (social media like Ruhlman's BLOG, for instance).
I have been amazed at the difference in Ruhlman's and Knowlton's volume of blog commentary: about 100 to 2, I'm estimating. Are we having a genuine conversation here with MR _and_ other commenters because MR has an open-door policy? Are the responses to AK's blog being screened by Bon Appetit? Or are we just more inclined to shout out here because we like Ruhlman better as someone we can relate to?
Hmmm... maybe the original post here is too stale in BlogTime to garner much comment, but I'm genuinely curious. And hmmm number two... I might need to follow up with you, MR, on some of these social media goings-on. Thinking book promotion, I mean. Let me mull this over a bit.
p.s. I finnally noticed that I tend to use numerical references in my comments. Not that YOU notice, but... it could be an OCD thing I should seek help for. ;]
Shelley
"Finally," not "finnally," she typed.
Gawd. I'm OCD for sure! 🙁
Kina
Sorry all you "decolette fans" but word to Donatella:
underwire bra!
Seriously!
realitybites
Yes, Knowlton looked hot. But so did Ruhlman and Donatella. Sorry Claudia, I know you have a problem with Knowlton. We all know, as you so graciously keep reminding us--lest we forget.
(ex-girlfriend of sports editor for major metro newspaper :D)
Claudia
Actually, Reality, I liked Knowlton's ensemble this past episode. And he was actually less lip-pursy than usual - right up to the lobster roll comment. And I don' think I was the first OR only one to point out the condescension of his tone to Donatella. (Who bulldozed him with her bazookas, obviously.)
I hope Ruhlman's theory is right, and they happily off trysting together. Hope that answers Ava's question as well your roiling issues about my perceived "problem" with Knowlton.
JoP in Omaha
So what's up with no bids on Symon's eBay auction? I'm not believin' that all foodies are somewhat monetarily challenged like I am. Let's hope that there are bidders waiting in the weeds, ready to bid high, bid often in the final hours (27 hours from now). Meanwhile, my cousin and I each bought 5 lottery tickets........
Sara
"Sorry all you "decolette fans" but word to Donatella:
underwire bra!
Seriously!"
I noticed that when she was leaning forward her boobs looked WAYYYY better. But I really, really liked that dress.
Claudia
Dang, I like that dress, too. She was sexy and elegant and right up there with all the tres chic Francaise ladies. And the crimped tresses. I think best hair HAS to Donatella this week. (Sorry, Ruhlman. Just this week.)
Todd
I think Ruhlman's blog is accessible in more ways that one.
It's on his home page with one hop off the main site. https://ruhlmancom.bigscoots-staging.com/ -> click blog. The site is simply, easy to navigate. His books are popular amongst bloggers. Many people link here. The blog layout is simple and easy to read and fills the window with readable whitespace on either side.
On the flip side, Knowlton's blog is http://www.epicurious.com/bonappetit/blogs/editor. Got all that? Okay... maybe you go to bonappetit.com... how to get to Knowlton's blog -- first dismiss the huge full-screen flash advertisement that's blocking the view, mouse over features and select blogs. There, you're at the blog and he's listed in tiny text. There's ads all over the place and the entire format is scrunched left. On my screen, full screened, the adds are center screen. And on top of that, as well known as Knowlton may be in the food world, his foodie exposure is hidden behind a masthead with only NICA and a couple appearances on ICA.
If you went to epicurious.com first, good luck getting to the Bon Appetit blogs.
Online communities tend to build geometrically. Ruhlman got a good start with a good layout, frequent posts that interest people, some entertaining guest interludes (built in fan base!), and tops it off with frequent response to guests in the form of replies and replies *inside* the article (or next). Solid community building skills.
Knowlton's blog is just another corporate blog on a confused corporate page. It's not its own entity, like this one is.
We know these people through their work. Ruhlman has won many a fan with his writings and continues to bolster that with his call and response here. Knowlton has 'the bad edit' and that's all we know about him. I personally don't want to waste my time on the website of a (unjustly perceived) brat.
Shelley
Great observations, Todd! Agree with all of them.
If you listened to the Tampa podcast interview with Ruhlman, he talks about how time-consuming this whole blog thing can be. I am amazed and impressed by his commitment to his readers.
sailorgrrl07
I second that emotion, Mr. Ruhlman does a really good job with this blog. It can be very difficult I am sure to use a light hand but still pay attention, especially when there is so much passion and opinion herein.
I'm looking forward to reading the new book, it's exactly what I need.
Offa
Having silently watched the judge discussions over the past few weeks, it’s time to make a few comments…..
First, I doubt that these judges are particularly accustomed to being openly critical of food they are evaluating. They are all probably more along the lines of “It’s all quite nice, but Dish A just has that special something….” In this competition, though, the judging is about justifying selecting which chef is to be eliminated. That’s quite a different job than glorifying good vs. better vs. best food. If all the comments were vanilla, the outcry would be louder than it is now.
Secondly, I see a pattern to the editing. If I asked you to name a judge on American Idol, who comes to mind first? Gotcha… it’s Simon, isn’t it. I suspect the editing of NIC is aimed at trying , in a foodie sort of way, to copy that pattern. I know that in several cases where comments seemed abrupt or aggressive, they were taken out of context. For instance, the “lobster roll comment” was taken from a playful, friendly interchange among the judges, but comes off as being quite aggressive when taken alone. From the attention it has received, I’d say the editing worked to create interest. Remember that the film collected from the judging was around an hour per episode, and was edited down to 2 or 3 minutes of air time.
The selection of Besh and Symon as the two finalists seems to be meeting with general approval, all of the carping along the way notwithstanding. So, these judges whose abilities have been questioned in blogs from everywhere have arrived at selections with which most of us agree from our observations sans tasting.
Finally, as concerns blogs…. Ruhlman’s blog is great. Ruhlman’s work is as an author and food commentator. He’s good at it. I’ve ordered the latest book from Amazon to go with all the other Ruhlman books I own. Hopefully it will arrive tomorrow. He makes his money by selling books and by giving lectures. Good for him. He earns it.
Knowlton works for a magazine. His job is, ultimately, to sell magazines so that Conde Nast can sell ad space in those magazines for more cash. I suspect he’s good at that job also. The blogs on the BA website are clearly an afterthought. The content, however, of Knowlton’s blogs is excellent. I doubt that any of you who have read them would disagree. Neither, in the blogs, does he come off as he does in the edited NIC episodes. Pithy, edgy, yes… but mean, grumpy, etc… no. Listen to the podcasts he’s done. He’s a friendly, knowledgeable interviewer who does interesting podcasts.
I’d be happy for either Ruhlman or Knowlton to recommend me a restaurant for a great meal. If I had to choose one to go with, though, I’d pick the more critical, the one who’s harder to please. You decide for yourself.
realitybites
Excellent post Offa! :))
JoP in Omaha
Sigh. There are still no bids on Symon's eBay auction. I don't get it. Alas, I had no winning lottery tickets, so there's no bidding in my future.
Claudia
Excellent observations, Todd - Ruhlman's blog is not only technically easier to navigate and highly user-friendly, as you pointed out, but is democratic to the extreme.
Sara
JoP -- maybe all the foodies really are broke? I know I am.
JoP in Omaha
I guess we are all broke, Sara....the Symon auction closed with no bidders.
Sara
$5,000 is an awful lot of money. I'm not saying Symon isn't worth it, or that it wasn't for a good cause, but that's an awful lot of money. I mean, that's 5 months of my rent.
IGIF
cheesewhiz: My dad was Polish and we had potato pancakes frequently. However...his favorites were the ones served at a local German restaurant! The trick is to separate the whites from the yolks, then fold in the beaten whites later for a fluffy (wonderful) latke (can't remember what it is in Polish). If you'd like the recipe you can email me at cew7379@aol.com.
Still loving this blog, gonna get Mr. Ruhlman's book, and enjoy reading all of your comments.
Lori
Can't we have 2 new Iron Chefs?!
ShadowKat
So many days past the original posting date, I may not get an answer, but I still want to ask.
As a food judge, how do you deal with food that doesn't appeal to you? For example, if any chef set any kind of raw fish in front of me, I would gag. And I have eaten tuna crudite before. YUCK!
Has this ever happened to you, Michael?
If Michael doesn't answer, has anyone else here been in this position?
Thanks.
Ben
ShadowKat:
"As a food judge, how do you deal with food that doesn't appeal to you?"
At the start of "The Man Who Ate Everything", Steingarten talks about when he first got the job as food critic for Vogue; at the time, he had a whole list of foods that ranged from "absolutely would never put in my mouth" to "only if I were starving". However, he felt it was his responsibility to overcome these (largely irrational) phobias and forced himself to try pretty much all of them (he goes on about the research showing you need to try something X [8 or 9?] times before you can really know for sure if you don't like it).
I suspect any judge will be in a similar mindset - even if it's not their preferred food, they have an obligation to try and give an unbiased answer. More to the point, I suspect most people who end up food judges are the type of folks who will try just about anything, repeatedly...
WhatisCanadianCuisine?
Things such as tuna crudite and tartars I think, are acquired tastes to some people. Trying one dish only once with one bite is probably not enough. I've known people who think anything outside of burgers and pizza are gross, but once they acquired a more sophisticated taste for things such as crudites and tartars, they never went back to burgers/pizza again.
It also helps not to think about what it is either - I don't refer to sushi and other rare foods are "raw" this or that. I like the name they've been given, rather than their descriptions. Do you think about what's in sausage or a hot dog? And please don't call it stuffed intestines - that would deliberately make a food unappealing.
There's a chapter in Kitchen Confidential that talks about Bourdain's daring and adventurous palette. He's willing to try anything and everything, and he's been that way since childhood when he set out to prove something to his parents. In the process he found he liked a lot of the foods he tried, and one of the worst things he's ever eaten is Chicken McNuggets. LOL. So you may wanna check out that book. It's great.