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thats amazing to me that they would allow that. if i sat down for a meal and they told me i had to be out in 2 hours well my answer wouldn't be pleasant to say the least. To bux i agree its going to be interesting how they rate our restaurants compared to france. Its goign to be extremely interesting.

someone brought that up to me actually about japanese places. Thats going to be interesting. Well my friend who is formerly of ducasse paris has this as his list. Per se hopefully adny with three. Then daniel and we aren't sure about anythign else. He sais that turning tables is a huge deal to michelin those are his words. Now theres a difference between turnign tables and turning tables. When i say a restaurant turns tables i mean they push people in and out. A restaurant can turn tables and not cause a problem.

I dont think keller will get it just because i think it will get it because its the most deserving restaurant in the city. So if one place gets it it will be per se if two do then adny will get it as well. Thats just my opinion. i think the thing that hurts places like daniel and bouley is that they do to many covers. Michelin has a thing that when you sit down the table is yours for the evening. Not to many places do that so it will be very interesting to see how michelin deals with that aspect of new york.

does anyone know i they show the episodes over againn at some time? I missed this one and i would love to see what happened.

i didn't mean to imply that michelin cared about what bruni said. I meant if what bruni said is a glimpse at whats going on at adny then they might have more trouble then getting in then per se does. Im still saying that per se gets it. Im willing to make a wager on it. Per se is just set up for perfection from every little detail. Adny may also be but i think they might not achieve it as often as per se does. Thats just an opinion you cant take anything away from adny. I know a few people that work there and they are all wonderfully talented individuals. Hell id love an oportunity to work there myself. There a wonderful restaurant one of the best around. I just feel that per se might edge them out on consistency and that could be the deciding factor.

do you think that the food is food enough at adny to get them in though? I mean bruni just killed them for there food and id imagine that michelin is going to be a much tougher crowd. Plus if they frown on multiple location restaurants then i think there is more frowning 0n ducasse the keller. I mean at least keller is in one country and not like 3 or 4.

exactly what chanel is bbc america is it available to us in the states? In nyc specifically. I mean its called bbc AMERICA and i cant find it anywhere.

if any get three stars and im not to sure even one will. But if any its got to be per se. Its set up perfectly for the criteria of a michelan restaurant. Adny i dont think will given there recent demotion jg not a chance, bouley nope, le bernarden i dont think so either but who knows we are all going to have to wait until it come out.

we used to do a great chard served with venison at the ryland. It was sauted chard but you sweat the chard by mixing with a fork that had a piece of garlic on the end so it imparts just a bit of flavor. When they were wilted we used to toss it with a touch of cauliflower cream to coat. That as the base braised bluefoot mushroom, venison medallion on top of that, small piece of clove gelle, a thinly slice rolled smoked beet and the sauce was a gastrique. It was a great dish but that chard was great and could be used for alot of other stuff. Almost liked creamed spinach but a whole lot better. The caulliflower is just chopped cooked in milk and cream and purred to a smooth consistency.

no there were no foie gras in the grits. The foie and duck confit were just a suggestion or an example of something that would have been simpler and gone better with the duck. A dish made with grits, good chedder, and nice char roasted jalepenos would have been equally good.

i think thats not good at all. I mean how are you goign to put that person vs alex lee? it just doesn't make sence to me is all.

I just found something is that a woman named cat cora? If thats who it is well we will see when the show airs.

i know this might be a stupid question and i did look but couldn't find the answer. The last battle is cora vs lee. Who is cora exactly im going to look now again to try to find it. But if someone gets to it first that would be cool. I did clarify a statement i made earlier. What i meant to say although he may not be loved by everyone, Bouley would be a great person to have on this show. The way that mind of his works is exactly how this show would work. Trust me he wouldn't have any problem not knowing the ingredient untill the show started either.

i think your list of people will change as the show goes on. I think there are some talented people coming like lee. I know he may not be liked everywhere but bouley, the way he works would be a perfect and i mean perfect canditate for this show. There isn't anyone that could fit more into a role like this. Edited dor clarity.

What she is saying is true. Ofcourse there are exception there always are. But i was trying to say something like this in a previous post on page 5or6. The japanese take eating nuch more seriously then the average america. As far as commeents go even if you listen to the original iron chef with th edubbing, there are comments that ae much more detailed. Things like talking about the balance or reactions in th mouth. I mean im sure if we were able to understand japaneses they would be even more detailed.

Are you kidding me? You obviously have no clue about Southern cooking. Foie gras and duck confit in Southern cooking? Give me a fucking break. ← Here's a clue. There are five points to be gained for originality, and no points for authenticity. ← Right, throw fois gras, duck confit, caviar, or whatever expensive french ingredient you have around into the dish and you automatically have a WINNER! ← Can anyone tell me what flays signiture dish at mesa is?????????????? I belive its a duck confit and blue corn tamale. Boy that duck confit sure doesn't belong in the south. I say once again please think before you post.

this is for stephenc Let me fist thank bux for coming to my aid on this one. Second are you joking. Please dont tell me i dont know anything about a cuisine because really you have no idea who i am an dwhat i know. Obviously your showing your Sillyness here because if your an iron chef you better dam well know how to use foie gras and duck confit. oh yeah for some reason i dont remember yuzu juice and coconuts being grown in the deep south either. But he used those now didn't he? Think before you post please.

trust me cooks lick fingers from no star to four star. The fact that sanitation is even discussed is rediculous. Im sure they wash there hands and all that good stuff. But latex gloves. People dont even realize how stupid gloves are. Do you realize that the only time gloves are good are for plating ready to eat food but... only on ething at a time. Each time you put something on the plate you would by haccp rules have to change your gloves. So if you dont do that just use your hands and keeo them clean. I forgot about marios egg dish. Now its not to say flays food didn't taste good because im sure it did. Im just saying for an iron chef you better dam well know how to be more creative. And with that egg thing. I know most of these guys have been to arzak. Why dont they do teh arzak egg. Its so much easier and cleaner.

What are you joking? Lets see overcooked lobster probably over cooked scallops and pig and duck and crayfish. It looked gross and it went horribly with that dish he served it with. Please tell me your joking? On top of that he made such a big deal about it having 10 ingredients. Was that supposed to impress? Step into teh world of fine dining and see how many ingredients are in something. Just because theres alot of things in it doesn't mean it tasted good. If he made those same grits and just finished it with some nice duck confit and foie butter it woudl have been perfect.

i said it before and i will say it again. Flay did the same dam food he always does. He did a pouched egg with holendaise last time and he did wraps last time. Same food and you can totally tell he was beat before he even started. Im glad ming won he deserved it. The panel was teh best its been. They should keep those three from now on.

i imagine that its like the original where the chefs were told it could be one of two secret ingredients two days before the show. So you basicaly have 2 days to come up wih a plan to make 5 or 6 dishes out o two different things.

sorry i didn't mean to misquote i meant ass and not asshole. Did i say someone came of as an assole? When i said he i meant steingarten. Just a misquote. I never said that I came off as an asshole. It must have been someone else who said that. I also never said that other guy comes off as an asshole, only the someone might be entitled to feel he's pompous or even an ass. ←

Korn was an artist Now the thing you wrong about is this. the japanese as a whole have a much, much. much more educated palate then we americans or anyone else for that matter. As a matter a fact there was a study done that proved that a japanese woman has the overall best palate in teh world. So with that information coupled with the overall dedication to food in the japanese culture its easy to see that the average person especially celebrity in japan is much more knowledgable then pussy from teh sopranos or the average american.

i agree with bux i think he comes off as an asshole but i think hes right most of the time. Like that cous cous paela that dude made that i had a nightmare about the other day. He said that the sausage was over cooked. I thought that was his way of saying if th esausage was over cooked then everything is rubber. Just remember who the last seat is. On the OG IC it was always the toughest judge to please either the food critic or the fortune teller. I think this is the same way he has the last seat he is the most knowledgable and hardest to please. Weather you agree with his attitude or not i think its ignorant to say he doesn't bring anything to the show. Besides alton and teh actual chefs he brings the most to the show. More then the zagat lady and the chubby lady in th emiddle who obviously didn't have a fucking clue when she said that forsaken cous cous dish was good.

using a deba as a main knife doesn't make sence. Its not meant for that. The thing people dont get about the japanese is that they make a knife for every task. I ohnestly think that they only made chefs knives for american and european needs. Think about it you look at any true set of japanese knives and you dont see a chefs knive. You see specific usage knives. I have a deba and use it quite often to break down alot of fish and i use it for some meat projects. Besides the knives your looking at are shit anyway. My deba cost me over 300 dollars and that was on the cheaper end of a good deba. Go to korins website and call them. They can help you with all your needs.