1) Interesting contrast of styles: Créole-Italian (Lagasse/Batali) versus Tex-Mex Philippino (Flay/Comerford)
2) Love the Batali tomatillo-block in the garden! HA!! I'm always saying Bobby Flay is a hack who can't cook anything without using the following three ingredients: cornmeal, chipotle chilies, tomatillos. He, of course, uses all three in his menu for this challenge - a Flay hat-trick, if you will.
3) A scandale erupted afterwards, when it turned out the chefs hadn't used actual White House produce to make the meals. (You can totally tell by the sweet potatoes - the ones they use are much heftier than the little skinny ones they dug from the garden.) But why not? They seem to have harvested enough. Maybe they had to do a second taping?
4) I don't like the style of camerawork in Kitchen Stadium - the quick, out-of-focus zooms made me dizzy, and sometimes they zoomed in so close you couldn't even tell what food you were looking at. I also didn't like all the repetitive recapping and previewing they did. The show could easily have fit into an hour, hour and a half max.
5) Emeril's turkey roulade looked gross (especially after he bungled the deep-fry) but Batali's two dishes of sweet potato and egg yolk raviolo, and quail and lardo with pear caponata, made both me and my brother have to wipe a little drool off our chins. Batali rules!
6) Iron Chef allocates 10 points for taste; 5 for plating and 5 for originality, for a total of 20 points. So are they saying that if a dish is gorgeous and super original, that's the same as if it tastes fantastic? Not equally important in my mind at all! I think it should be more like 14 for taste, 3 for plating and 3 for originality.
No comments:
Post a Comment