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Batali/Ray vs. Flay/di Laurentiis

Funny how Rachael and Giada couldn't just describe their dishes last night when they got to the judges' table - they had to run through the entire recipes! ("First I fried the onions...")

It was interesting to see their technique (or lack of it!) for what it really was - not that either of them claimed to be pro chefs. Wonder why the judges went so easy on them, though.

I think Batali & Ray deserved to win, even though Rachael's bucatini looked really dry and unpalatable - like it needed a huge splash of, uh, EVOO. The other team's cranberry risotto seemed like a terrible idea.

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  1. I enjoyed the show last night, and found a new respect for Mario. I had never watched his shows in the past, (I dont care for Italian Food)... but I enjoyed seeing him last night.

    As for those who rip on Giada, she is a chef, she graduated from I believe the Codon Bleu in France, I feel most of the dislike for her is jealousy.. get over it.

    Bobby Flay is still my favorite chef on Food Network, If one of his shows are on Ill watch.

    1 Reply
    1. re: swsidejim

      Dude, The Cordon Bleu in France is a school that accepts money for admission. Anyone can get in. Having the Cordon Bleu on your resume and saying you are a chef is like saying you have a basic drivers license so you should be able to tackle the Monaco Grand Prix. American Culinary Institute, it is not.

      Oh, Im not jealous, I really cant watch her show. That huge unnecessary smile as she looks at the camera (every time) drives me nuts!

    2. Alton Brown's deadpan line about the cranberry polenta had me on the floor: "Isn't that an interesting color."

      1. I thought the show had great entertainment value, but I found the concept a bit sexist and demeaning: gosh, everyone, let's help out these two poor women who obviously have no clue (although they've managed to create an empire by themselves, thank you) by surrounding them with two male chefts. I loved it when Flay asked Giada, "Do you know what you are doing?" and she shot him a look and said, "No, I don't--of course I do!" Duh!

        Also, did anyone notice how hard Giada seem to take the defeat? I could've sworn I saw tears in her eyes whenever the judges either criticized or complimented her dishes. Maybe she was just being dramatic but otherwise, Giada, take it easy!

        I would've liked to have seen more collaboration and interaction between the chefs on each teams. It was like watching four chefs square off rather than two teams.

        1 Reply
        1. re: gloriousfood

          When I was watching the judging I couldn't help but feel sorry for Giada because she looked so nervous and uncomfortable whenever one of the judges criticized her. And when Mo complemented her on one of her dishes, she immediately hugged him.

        2. "I think Batali & Ray deserved to win."

          I agree; no contest (IMHO). As for the rest, a few assorted thoughts/comments . . .

          "As for those who rip on Giada, she is a chef, she graduated from I believe the Codon [sic] Bleu in France, I feel most of the dislike for her is jealousy.. get over it."

          It's not jealousy at all. I actually like many of her dishes. It's simply a disbelief that any chef can be THAT skinny! ;^)

          "Alton Brown's deadpan line about the cranberry polenta had me on the floor: 'Isn't that an interesting color'."

          Best line of the night!

          "[DeLaurentis/Flay's] cranberry risotto seemed like a terrible idea."

          The second ugliest risotto I've ever seen . . . the first was at the Beverly Hills Hotel, when they used purple potatoes that turned into something resembling gray wallpaper paste after cooking.

          3 Replies
          1. re: zin1953

            Further on the risotto front -

            She should have made a sweet rice pudding with cranberries and pistachios or something, that way at least the colour would have seemed more in keeping. Ugh; I don't want to eat anything savoury that is the colour of pepto bismol - which is also why I can't bring myself to put sour cream in my borsch.

            1. re: frenetica

              Yea, that risotta really turned me off as well. Frenetica, I'm with you on that pink/white thing too - it's a hold over from my childhood - I can't even put whipped cream on jello LOL.

            2. re: zin1953

              Sorry, I have to object. The ugliest (and scariest) risotto I've ever seen was the beet risotto I had to test while working in a magazine test kitchen.

            3. I was just getting sick watching Giada lick her fingers. Gross. And not to taste (which wouldn't be very sanitary, either), but more just to clean stuff off her fingers. Yuck.

              1 Reply
              1. re: CookingGirl

                Me too, that was such a turn-off. I doubt they teach that at Cordon Bleu! (although they caught RR licking her fingers, too.)