Journal KshGoddess's Journal: Iron Chef America: Battle of the Masters 8

Wow. I was surprised to log in tonight and not see at least ONE JE on this. Especially considering as many AB fans as we have.

I'm assuming TiVo (or VCR) + Other Plans. Or maybe you're just not sure what to make of it. Or you forgot (even though foodtv's been running ads for about a week now at what seems like every commercial break).

Tonight, I watched both the "Making of" special and the first "battle" with the asshole Bobby Flay versus the genius Sakai. May I just add that I hate Bobby Flay? And he's not handsome, or even cute? No, we don't have time for that? Ok. And now for something completely the same. Yes, there are spoilers, so those who haven't watched yet, please use the button that looks like an arrow pointing to the left. Or your backspace key. Or Alt+left arrow.

The Making Of..

Hosted by the geek community's favorite chef, Alton Brown. Excellent. He shows what it takes to create the fabulous Kitchen Stadium, as well as what gadgets and tools the chefs have at their disposal. Also, you get a look at what the people who buy the ingredients go through. There were interviews with the three "Iron Chefs", and explanations about the phenomenon that is "Iron Chef" (original), as well as the negotiations that went into the making of "Iron Chef America". All in all, somewhat interesting, Alton of course takes a few sidetracks, but cool show.

The new chairman is just called "The Chairman", and is Kaga's nephew. There was some rather fascinating video that was shot of him doing martial arts. Cute, and has a rather nice speaking voice.

The first battle

If you haven't seen it and you've read this far, um... now is the time to flee in terror.

Trout Battle: yes, trout. LIVE trout. In a tank. The chefs had nets to pull out their "ingredients".

Bobby Flay made some typical southwestern and southern dishes, including tamales (with sweet potato), grits (that he said he and his chefs cut), and smoked-trout guac. Yes, smoked trout guacamole. He also had a coconut-milk soup that featured trout. Oh yeah, and deep-fried WHOLE trout.

Sakai made a shark-fin soup (because Iron Chef Chen wanted to be there, but couldn't), with deep-fried trout steaks. He had a trout pate dish, some other dish that was, I think, pureed, and covered with veggies and served with white kelp. He also had a trout ice cream, served with berries.

They explained the point-system. 10 points for the taste, 5 for plating, 5 for originality, and 5 for something else that I forget now.

Probably the best line tonight was "And now the trout is safely on the cutting board."

Food Network has toned down the tension somewhat, and AB, while a fascinating presenter, is assisted by a guy named Kevin, who doesn't know much about food, and doesn't seem to watch what's being put into things.

Ex:
AB: What did Sakai put into that blender?
K: er, I didn't see that.
AB: Well they had foie gras on the counter, if it's not there, it's probably in the blender.

Also, AB doesn't seem to have a good view of a lot of things going on, and when he relies on Kevin, it seems a bit odd. Like Kevin won a contest or something, and just doesn't know enough about the ingredients to be effective.

So, good energy, if a bit keyed down from the japanese version, AB's commentary was cool. But Sakai lost his first EVER fish battle.

I think Wolfgang Puck will make a good Iron Chef, I don't know about Mario Batalli -- he seems too 'blah'. And of course, I hate Bobby Flay. He's just icky.

Also, anyone else upset about the "Winemaker for a day" contest? It takes years for a good wine to be made. No, wait, they're going to the Gallo winery... My grandmother and her daughters (my aunts and mom) used to buy Gallo for "Scrabble Night". They admitted it was cheap wine, but they saved the expensive stuff for holidays and other special occasions.