Wylie vs Mario

[ingridsf]

Hands down, the worst judge I've seen is Martin Yan. Being relentlessly positive was bad enough but ALL the man ever says is, "Good flavor, texture contrast." C'mon! You watch car racing to see car crashes! Give me more moments like the judge's face as she was tasting Batali's ill-conceived unagi parfait. Pure gold!

FWIW, whenever I hear the term "molecular gastronomy" I imagine the Coneheads wearing chef's toques, saying, "We are from Spain."

[tan319]

FWIW, whenever I hear the term "molecular gastronomy" I imagine the Coneheads wearing chef's toques, saying, "We are from Spain."

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FWIW, I think the "molecular gastronomy" movement started in France with Herve This & Pierre Gagnaire.

[ingridsf]

FWIW, whenever I hear the term "molecular gastronomy" I imagine the Coneheads wearing chef's toques, saying, "We are from Spain."

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FWIW, I think the "molecular gastronomy" movement started in France with Herve This & Pierre Gagnaire.

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Good lord, that means the Coneheads COULD actually have been molecular gastronomists!

[tan319]

FWIW, whenever I hear the term "molecular gastronomy" I imagine the Coneheads wearing chef's toques, saying, "We are from Spain."

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FWIW, I think the "molecular gastronomy" movement started in France with Herve This & Pierre Gagnaire.

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Good lord, that means the Coneheads COULD actually have been molecular gastronomists!

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Oui

[mizducky]

The Village Voice offers an entertaining recap of the proceedings.

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Alas, I haven't watched ICA in ages, but I might hunt down this episode if only to hear Alton Brown utter this line quoted in the article: "Oh, my, dear Lord! Chef Dufresne is extruding! Oh! He's extruding . . . "

[gaf]

Is it true that after Tilapia the secret ingredient for next week will be Styrofoam Peanuts?

[eje]

FWIW, whenever I hear the term "molecular gastronomy" I imagine the Coneheads wearing chef's toques, saying, "We are from Spain."

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FWIW, I think the "molecular gastronomy" movement started in France with Herve This & Pierre Gagnaire.

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Good lord, that means the Coneheads COULD actually have been molecular gastronomists!

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Interstellar Molecular Gastronauts, seems to me a better way of putting it.

[Bux]

FWIW, whenever I hear the term "molecular gastronomy" I imagine the Coneheads wearing chef's toques, saying, "We are from Spain."

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FWIW, I think the "molecular gastronomy" movement started in France with Herve This & Pierre Gagnaire.

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Whenever I hear the term "molecular gastronomy" I think of Hervé This explaining mayonnaise, but Harold McGee's On Food and Cooking would be a better example.

No outcome of an ICA show should ever surprise anyone, unless it appears designed to decrease ratings.

spelling

Edited January 13, 2006 by Bux (log)

[ingridsf]

Finally saw the ep in reruns. Interesting response to Dufresne from roommatesf, who was passing through the living-room and got sucked in. Within moments, he pronounced Dufresne "frickin' cool," and was impressed by his plating. Surprised me, given he usually laughs at my food-tv shows and is still working on being open to potatoes and to eggs. I totally agreed; Dufresne mopped the floor with Batali. (Though if Dufresne "mopped the floor with Batali," he could probably figure out a way to combine said moppings with a little Xanax* gum so he could extrude a creamy, smooth, and considerably more relaxed Iron Chef. Unfortunately, I doubt the judges would be able to taste the difference.)

I would have liked to see "Foster Farms chicken tenders battle" from these two.

*I know, it's xanthum. It's all about being open-minded about playing with language, unusual combinations of words, being surprised by new juxtapositions of meanings....

[tan319]

This was/is good!

I think if Batali was extruded it might be a bit 'hammish'

Bux, sorry 'bout the non accent , my key code guy is whacked...

Finally saw the ep in reruns.  Interesting response to Dufresne from roommatesf, who was passing through the living-room and got sucked in.  Within moments, he pronounced Dufresne "frickin' cool," and was impressed by his plating.  Surprised me, given he usually laughs at my food-tv shows and is still working on being open to potatoes and to eggs.  I totally agreed; Dufresne mopped the floor with Batali.  (Though if Dufresne "mopped the floor with Batali," he could probably figure out a way to combine said moppings with a little Xanax* gum so he could extrude a creamy, smooth, and considerably more relaxed Iron Chef.  Unfortunately, I doubt the judges would be able to taste the difference.)

I would have liked to see "Foster Farms chicken tenders battle" from these two.

*I know, it's xanthum.  It's all about being open-minded about playing with language, unusual combinations of words, being surprised by new juxtapositions of meanings....

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