Did you guys watch The Next Iron Chef finale last night? [Spoilers ahead] The two final contestants met up at Kitchen Stadium where they had one hour to make six dishes from swordfish — the evening's secret ingredient — at a breakneck speed. Their dishes were then judged by the current Iron Chefs and deliberated on by the rest of the judges. In the end Michael Symon was crowned victor and will be joining Morimoto, Flay, Cora and Batali — where was he anyway? — as the newest Iron Chef.
So what did you think of the episode? Did you agree with the judges? Are you looking forward to Symon's Iron Chef episodes?
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Last night, I thought it was fascinating how the Iron Chef prospectives had to make American food in Paris. I know it's just a slight twist on elevated comfort food, but I must admit that I loved the angle each of the three chefs took. Each one had their perspective, a gourmet twist and downright beautiful looking food. What did you guys think? Which dish did you want to try?
Also, what did you think of the elimination? If you missed the episode, you can watch the entire thing online.
Last night, as I was watching the Next Iron Chef contestants make airplane food, I couldn't help but think of the huge difference between these contestants and those on Top Chef, Hell's Kitchen, or the Next Food Network Star. (Given that the challenge was similar to one on Top Chef, it was easy to make comparisons.) I don't understand why recreating airplane food can define a chef's worth, but if I have to watch, I prefer to watch a master shine in his or her craft than see a bubbling, everyday personality toddle around the kitchen. How about you?
Week three of The Next Iron Chef was all about resourcefulness, so the chefs had to prove themselves by cooking with wild-grown ingredients on wobbly outdoor tables. The six chefs were divided into pairs, and each one chose ingredients for his "partner." Then, the foods — including escargot, wild flowers, and dandelion greens — were loaded into coolers and transported to outdoor cooking stations with very limited supplies. [ALERT: Spoilers ahead.]
I was surprised by how much difficulty the chefs had lighting their grills; I mean, it's not like they didn't have charcoal. But I was impressed with what they created with ingredients that didn't even sound like they'd taste good together. Chef Symon really blew everyone out of the water by making polenta, serving his quail family-style, and mixing up a refreshing berry drink. Gavin and Morou said goodbye, and Aaron Sanchez survived by the hair of his goatee. Whose ingredients do you think were hardest to work with?
To my surprise, I was riveted by last night's episode of The Next Iron Chef. In week two, the first challenge focused on simplicity — creating a single bite of food — while the other involved innovation in the form of so-called molecular gastronomy. This science-inspired form of cooking, practiced by Wylie Dufresne of WD-50, involves strange equipment and chemical ingredients such as xanthan gum. The challenge was so bizarre it was fascinating, and the chefs performed well in very unfamiliar territory.
The more I watch The Next Iron Chef, though, I'm struck by how similar the format is to Top Chef — from the frantic kitchen scenes with a big red digital timer to the familiar feel of the judges' table. But I still like Iron Chef, even if it feels like a slight ripoff. How about you?
