Comments on: Next Iron Chef: One Bite/”Molec Gastronomy” http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html Translating the Chef's Craft for Every Kitchen Wed, 17 Mar 2010 01:26:18 +0000 hourly 1 By: kate http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45119 kate Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45119 The wave of the future? Oy, the powders and grains! looked more like a 19th century apothecary's shop than a kitchen. The reverse griddle and hot water bath with the cyclone happening looked like fun to play with though. The wave of the future?

Oy, the powders and grains! looked more like a 19th century apothecary’s shop than a kitchen.

The reverse griddle and hot water bath with the cyclone happening looked like fun to play with though.

]]> By: Claudia http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45116 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45116 The magnetic stirrer was there to look cool. And to worry Besh - "I have a bad, BAD feeling!" I hope someone mixed some margaritas in it. The magnetic stirrer was there to look cool. And to worry Besh – “I have a bad, BAD feeling!” I hope someone mixed some margaritas in it.

]]> By: WalkTheLine http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45117 WalkTheLine Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45117 People who make bio-diesal from used cooking oil use those magnetic mixers. I cant remember exactly why or what for but never the less... People who make bio-diesal from used cooking oil use those magnetic mixers. I cant remember exactly why or what for but never the less…

]]> By: chefrick http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45118 chefrick Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45118 Yeah immersion bath mag stirrers are pretty neat. I used them when studying physics. Sous vide is pretty new to me but thanks Chef Chad Minton I am embracing the concept and experimenting with it. It made decent piece of salmon an awesome piece of salmon. All in all I love the show as much or better than ICA. Yeah immersion bath mag stirrers are pretty neat. I used them when studying physics. Sous vide is pretty new to me but thanks Chef Chad Minton I am embracing the concept and experimenting with it. It made decent piece of salmon an awesome piece of salmon.
All in all I love the show as much or better than ICA.

]]> By: Frances http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45112 Frances Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45112 I was watching Fetch With Ruff Ruffman with my 3-yr-old today. It's a PBS show that features 6 kids (11-ish?) competing for a prize by going out on excursions and getting points for overcoming obstacles and figuring things out. There is also a daily prize for the person who earns the most points for the day. I was thinking how it would be cool to have something along those lines for chefs. Get six of the best and have them win points throughout, rather than be eliminated. The one with the most points in the end wins. Ruff Ruffman (Jim Conroy) is a tough act to follow though. I was watching Fetch With Ruff Ruffman with my 3-yr-old today. It’s a PBS show that features 6 kids (11-ish?) competing for a prize by going out on excursions and getting points for overcoming obstacles and figuring things out. There is also a daily prize for the person who earns the most points for the day.

I was thinking how it would be cool to have something along those lines for chefs. Get six of the best and have them win points throughout, rather than be eliminated. The one with the most points in the end wins.

Ruff Ruffman (Jim Conroy) is a tough act to follow though.

]]> By: Claudia http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45113 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45113 Steve2: It's just you, dude. It's Knowlton who's the Soho-dwelling trendoidal little sour puss, who doesn't realize the Miami Vice meets Oscar Wilde look is so five years ago. Hello - GQ, Andrew! GQ! Steve2:

It’s just you, dude. It’s Knowlton who’s the Soho-dwelling trendoidal little sour puss, who doesn’t realize the Miami Vice meets Oscar Wilde look is so five years ago. Hello – GQ, Andrew! GQ!

]]> By: Mark http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45114 Mark Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45114 Mr Ruhlman, your personal notes are really adding to my appreciation for the show. Thank you. My wife and I are pretty good amateur chefs - we are learning, from this show, how far we'd have to travel to play with the bigger kids. This is entertainment, but there is also a tremendous amount of education for us. Humbling, quality exposure. I hope you'll suggest to Food Network that they create saleable DVDs of this show, with about 2 hours of extended cooking and judge's commentary in each episode. If they did, I'd buy it sight unseen, without waiting for a review. The time constraints are such that we are not getting educated by the knowledge of the judges. Unlike most cooking shows as they exist today, unlike the pop-nonsense of Top Chef or Next Food Network Star, this is a show I really enjoy enough to keep and preserve the recordings. I'll watch these again, with glee. Mr Ruhlman, your personal notes are really adding to my appreciation for the show. Thank you.

My wife and I are pretty good amateur chefs – we are learning, from this show, how far we’d have to travel to play with the bigger kids. This is entertainment, but there is also a tremendous amount of education for us. Humbling, quality exposure.

I hope you’ll suggest to Food Network that they create saleable DVDs of this show, with about 2 hours of extended cooking and judge’s commentary in each episode. If they did, I’d buy it sight unseen, without waiting for a review. The time constraints are such that we are not getting educated by the knowledge of the judges.

Unlike most cooking shows as they exist today, unlike the pop-nonsense of Top Chef or Next Food Network Star, this is a show I really enjoy enough to keep and preserve the recordings. I’ll watch these again, with glee.

]]> By: Politburo http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45115 Politburo Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45115 "What was the gadget with the spiral whirlpool of water (or what looked like water) in it? I couldn't see if/when it was used." I didn't see anyone else answer this.. that appeared to just be a magnetic stirrer. They probably did not use it since the chefs don't need it. It was likely there just to look cool. “What was the gadget with the spiral whirlpool of water (or what looked like water) in it? I couldn’t see if/when it was used.”

I didn’t see anyone else answer this.. that appeared to just be a magnetic stirrer. They probably did not use it since the chefs don’t need it. It was likely there just to look cool.

]]> By: Steve2 in LA http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45110 Steve2 in LA Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45110 Is it just me or is Ruhlman coming across as an acerbic sense-of-humor-free grump? Can't believe that's actually "you". Gotta be the editing. Right? The editing? Tell me it's the editing. Is it just me or is Ruhlman coming across as an acerbic sense-of-humor-free grump? Can’t believe that’s actually “you”. Gotta be the editing. Right? The editing? Tell me it’s the editing.

]]> By: WalkTheLine http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45111 WalkTheLine Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45111 I was a little bummed when Davies left last week because I would have liked to see the womenfolk have a chance to produce more for the show. It however certainly does not proove that they are incompetant but maybe something else...but it was just to soon to tell. Im sure they kick some proverbial ass in thier own kitchens! I was a little bummed when Davies left last week because I would have liked to see the womenfolk have a chance to produce more for the show. It however certainly does not proove that they are incompetant but maybe something else…but it was just to soon to tell. Im sure they kick some proverbial ass in thier own kitchens!

]]> By: Len http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45109 Len Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45109 "Keep the points secret from the viewers until the end to maintain suspense;" I'm not sure you'd even need to do that ... if the tests are sufficiently interesting, and the scoring fairly close (hard to determine ahead of time, I suppose), people will stay around to see what happens next ... “Keep the points secret from the viewers until the end to maintain suspense;”

I’m not sure you’d even need to do that … if the tests are sufficiently interesting, and the scoring fairly close (hard to determine ahead of time, I suppose), people will stay around to see what happens next …

]]> By: Rory http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45108 Rory Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45108 I agree with others, the episodes seem way to packed and the first challenge is practically pointless. Maybe it will get better when there are less contestants (and thus less dishes to be judged => more time for each dish), but as it stands I think it would be much better to have one challenge per episode. I also agree that the 30 second bumpers before every commercial are a total waste of precious time. I agree with others, the episodes seem way to packed and the first challenge is practically pointless. Maybe it will get better when there are less contestants (and thus less dishes to be judged => more time for each dish), but as it stands I think it would be much better to have one challenge per episode. I also agree that the 30 second bumpers before every commercial are a total waste of precious time.

]]> By: chefwannab http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45107 chefwannab Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45107 I agree with Len and Kali. I have long bemoaned the judging methods on Top Chef that will, regardless of a successful track record, send the most talented chefs home after one miss. The Next Iron Chef is no different. I don't know why someone can't figure out a way to create some kind of cumulative point system throughout a culinary competition. Keep the points secret from the viewers until the end to maintain suspense; or reveal the points midway through the series, eliminate the bottom half, and then it's judged by individual challenge until the end. Points would be gained for both "quickfire" and the longer challenges, which would give more meaning to the short challenge win than the almost useless advantage of getting to pick your ingredients first. I personally don't need to see someone eliminated on every episode to stay tuned. I'm curious to see who the best talent really is, and seeing Traci Des Jardins go home in Episode 1 over bad salmon roe doesn't prove anything. I agree with Len and Kali. I have long bemoaned the judging methods on Top Chef that will, regardless of a successful track record, send the most talented chefs home after one miss. The Next Iron Chef is no different. I don’t know why someone can’t figure out a way to create some kind of cumulative point system throughout a culinary competition. Keep the points secret from the viewers until the end to maintain suspense; or reveal the points midway through the series, eliminate the bottom half, and then it’s judged by individual challenge until the end. Points would be gained for both “quickfire” and the longer challenges, which would give more meaning to the short challenge win than the almost useless advantage of getting to pick your ingredients first.

I personally don’t need to see someone eliminated on every episode to stay tuned. I’m curious to see who the best talent really is, and seeing Traci Des Jardins go home in Episode 1 over bad salmon roe doesn’t prove anything.

]]> By: Alison http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45011 Alison Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45011 I had to laugh at your comment about the onion. I had to laugh at your comment about the onion.

]]> By: ruhlman http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45012 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45012 both i and alton got raw shallot and it was really strong--andrew and donatella said theirs were fine, and i made a point of asking chris how he handled them and he said they were mascerated in some sort of acid for the vinaigrette, but mine was clearly not. shallot is one of the great secrets of the pantry. chris did not use this secret very well in my opinion! both i and alton got raw shallot and it was really strong–andrew and donatella said theirs were fine, and i made a point of asking chris how he handled them and he said they were mascerated in some sort of acid for the vinaigrette, but mine was clearly not. shallot is one of the great secrets of the pantry. chris did not use this secret very well in my opinion!

]]> By: Jeff http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45013 Jeff Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45013 Never was a group more ill prepared for a challenge. I don't recall seeing Flay or Batalli go molecular. Telling Sanchez to lay off the latin flavors....when will Alton tell Orange Clogs to stop cooking Italian and Flay to lay off the chili peppers. I hope the next time I eat at August I can get the image of Besh sweating out my head. Never was a group more ill prepared for a challenge. I don’t recall seeing Flay or Batalli go molecular. Telling Sanchez to lay off the latin flavors….when will Alton tell Orange Clogs to stop cooking Italian and Flay to lay off the chili peppers. I hope the next time I eat at August I can get the image of Besh sweating out my head.

]]> By: jp http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45014 jp Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45014 love the show...cannot stand Alton Brown...can he be Rachael Ray's Ed McMahon instead... love the show…cannot stand Alton Brown…can he be Rachael Ray’s Ed McMahon instead…

]]> By: The Professor http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45015 The Professor Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45015 Oh boy...the episode was really good, now for the verdict from the real jury, "The Viewers." Oh boy…the episode was really good, now for the verdict from the real jury, “The Viewers.”

]]> By: Eric http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45016 Eric Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45016 I'd understand if you'd commented on too much salt, but too little? That's what a salt shaker is for, buddy. I’d understand if you’d commented on too much salt, but too little? That’s what a salt shaker is for, buddy.

]]> By: Alison http://blog.ruhlman.com/2007/10/next-iron-che-1-2.html/comment-page-1#comment-45017 Alison Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/10/next-iron-che-1-2.html#comment-45017 Wait. Shallot is not onion. I might not have complained about that. But if it was a big chunk, raw, and un-macerated, I hear you. Wait. Shallot is not onion. I might not have complained about that. But if it was a big chunk, raw, and un-macerated, I hear you.

]]>