I had not seen an entire episode of the Shatner versions, but having seen this setup, I am very impressed. I watched the hour before as well, showing how the ingredients are gotten, what is used in the kitchen (love the smoker), and the ‘stars’ of the show.
As for the battle itself, I was never a big trout fan, but I think I am sold. All of the dishes, save for the ice cream (what was Sakai thinking?!?!) looked fantastic! Decent selection of judges, and although I hated to see Sakai lose his first ever fish battle, Flay (and it pains me to say this) looked like he had the better dishes from start to end. The viewers at least remained faithful to the one true iron chef.
The new chairman did a fine job, although his voice was nearly drowned out by the music at the start of the show. Oh, and come on, it’s just a bell pepper, take a bite ya’ pussy!
And it goes without saying that Alton rocks! The only thing I caught him on was him thinking the trout would be used for a custard when the rings were pulled out. I called it right early that it would be the tartare instead.
I’ve never heard of grape seed oil, but that was cute seeing Sakai’s face on the bottle and him needing to point it out.
I will definitely be watching future episodes… ALLEZ CUISINE!
Yep, pretty good show. I think all of the little touches, like “Chairman Jr.” not biting the yellow pepper, was in respectful deference and difference to the original Japanese Iron Chef Show… An all-American apple chomp substituted. I predict It’s going to be hard for the Japanese chefs with American judges because of the distinct palate and sensibilities of Japanese cuisine. Although Morimoto might be the exception (depending on the ingredient.). Flay did come up with a pretty extensive menu though. Gotta give him credit. I think the trout ice cream lost Sakai the show, unfortunately.
So is it just the three shows- Japanese Iron chefs vs. the American Iron Chefs? Or will there be more? Is it just a special or a series?
My prediction is Morimoto will take Batali, but he’ll lose against Puck.
Anybody know the Vegas odds?
I’m sure you could bet on this if you’re so inclined.
Aw, hell, I missed this! What were the dishes they prepared?
And I can attest to the Japanese having bizarre ice cream flavors. I was working in Yokosuka about 18 years ago (imagine, I was appalled at $2.80 coffee, she said, sipping on her $4.00 triple shot latte), and we’d stop at a Bastard Robbins on the way back to the hotel every day. They had soft serve spinach ice cream, and at the end of our stay, I simply had to try it. Didn’t taste like spinach, didn’t taste like ice cream. Tasted more like what I imagine mouldy ass would taste like, but I’d be damned if I was going to pass up that opportunity!
AFAIK it’s just the four shows, which is really too bad because this is a pretty good incarnation of the Japanese original. I’d like to see them do this regularly, with competitor chefs drawn from the ranks of restauranteurs who DON’T have TV cooking shows.
And on a completely unrelated note, I can’t look at Mario Batalli without thinking of Comic Book Guy from the Simpsons…
He always makes the same basic foods. Each of the 3 ICs he has been in he has made tamales [corn meal glop wrapped and cooked in corn husks.] most of his food is boring, how many times can you eat corn/peppers/salsa? Does that boy grill and fry everything for a reason?
His idea of presentation in the IC America was laughable … in a skillet, a standard 3plop…meat and 2 sides. The only item that had any colorful presentation to it was his tapas/hors d’oeuvres. He is a sloppy cook, disrespectful to ingredients and equipment, and rude to his assistants. His ego is the size of Kansas, and his imagination is best left undescribed. He needs to learn that he has assistants and do what the iron chefs do and actually delegate them tasks so he isnt trying to do everything himself…and not slop food all over the place because he is so rushed because he can’t properly run a kitchen.
His opponents in all 3 IC battles consistantly had better presentation, used many different food prep techniques [ok, i still thing trout ice cream is just wrong but then again, trout isnt my favorite fish] and generally worked more professionally and were more interesting to watch.
Great Ghu, why do we have to have name brand chefs, cant they use professional working chefs in the competitions? I would bet the original IC show out of Japan competitor chefs weren’t the same ‘name brand’ chefs like Booby is.
That got me to thinking – for the American version of Iron Chef, they ought to have Simon from American Idol be one of the judges. “The mouth feel was all wrong, the chew profile made me want to vomit, and those ridiculous flavor combinations! What were you thinking? I guess the chef academy you trained at will graduate anybody.”
I thought I remembered seeing an ad for a Puck vs. Sakai episode tonight. Or maybe I’m just getting senile.
As for the IC America Format, it is taking me some getting used to. The Original, I guess, will always be superior in my eyes, but at least this version isn’t an out-and-out train wreck like the Shatner thing was.
I like the IC America Chairman. I think his voice works well and provides a nice transition for those of us accustomed to his “Uncle”, Chairman Kaga.
I like Alton Brown, but I think he needs a counterpart in the booth to provide balance. All Alton, All the Time, is a little much for me. The guy from Thirsty Traveler is doing a sufficient job as the floor reporter.
I don’t like the judges, especially the long-haired guy at the end. I heard that Ted Allen will be a judge tonight. I hope he does a good job.
And now, my final complaint: QUIT CALLING IT THE “SECRET” INGREDIENT!!! IT IS THE “THEME” INGREDIENT!!!
That is all. We’ll see how everyone feels after the next two battles.
Randy: Well, you did your thing, you did your thing…but it was just a’ight for me tonight. The ice cream wasn’t your best dish. I just didn’t feel you dawg.
Paula: I love your hat and you are a wonderful chef. This probably wasn’t the right ingredient for you. You make me think of horses and rain. Your dishes taste like rainbows. This wasn’t your best ingredient but I love you ayway.
Simon: It was dreadful…just ghastly. The ice cream was simply attrocious. I wouldn’t hire you to put dogfood in my dog’s bowl. I don’t think you’re going to be around much longer. And I figured out who you remind me of…Benito Mussolini.
D’OH! :smack: I hate not having an “Edit post” feature on this board.
Everybody who doesn’t want to be spoiled about the outcome of tonight’s Puck-vs.-Murimoto battle, cover my previous with your hand. If it’s too late, hurry up and become senile.
Bah, American favoratism I say. The long haired judge is awful: I think he is actually one of the American Iron Chefs form the Shatner thing. Boring, boring comentary from that guy.
I have to say, I don’t see why Flay won either. Maybe his dishes tasted really good, but his presentation, originality, and plating were all pretty crappy. I think Mario deserved his win though.
Plating is something which only true foodies in the U.S. generally give a crap about. It’s not something that is generally noticed, and some people (like my wife) are actually quite critical of cusine that they see as overemphasizing aesthetic plating over quantity of food. Iron Chef Japan always had that old food critic lady on the panel, who probably was more into plating and presentation. The panels on the American version seemed stacked more towards TV celebrities plus hippy chef, and hippy chef doesn’t strike me as one who cares that much about plating.
I agree with the prior comment that the trout ice cream cost Sakai the match, though. Sakai, the consumate French gourmet, probably felt he couldn’t articulate the theme ingredient fully without having a dessert. I’m trying to think of an episode where he didn’t make a dessert course, but I’m drawing a blank. Anyway, American audiences have pretty firm ideas of what should go in a dessert, and trout ain’t on the list.
Batali over Morimoto was an easier call. Not everyone likes Japanese food. My mother, for example, finds Japanese food too bland. Batali’s food had more familiar and probably more robust flavors for the American panel.
It’s a pity that Chen Kenichi couldn’t be brought over, as he probably would have given both Batali and Flay a run for their money.
The entire show sort of lost me when the guy on the floor said “He’s slicing some sort of loaf” to describe foie gras, and “He’s got some sort of big root” to describe daikon. Ok, let Alton give us the low down on the product, but do you have to act like you know nothing at all? Or, if you actually don’t know what foie gras or daikon is, why do you have this job?
Your on-the-field commentator should at least have a working knowledge of the sport that is being played.
No kidding. The Japanese floor guy was always right on the ball with the ingredients for everything. How can a guy not recognize foie gras? The Japanese not only would have known what that stuff was but would have rattled off all the spices or condiments that went with it. My wife and I commented on how weak this new guy was as we were watching. You need that other guy to break in with the “Fukui San…” stuff.
