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Iron Chef, Bean Battle

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hueyishere Jun 17, 2010 10:08 PM

I started to watch a little late, does anyone know who were the two other judges on the show?

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  1. JohnE O RE: hueyishere Jun 18, 2010 05:16 AM

    No, but the third bald judge was a tool. His criticism of one of the dishes using portabello mushrooms is that they (the portabello's) are "so 1990". Apparently I didn't get the memo that we should stop using them.

    5 Replies
    1. re: JohnE O
      coney with everything RE: JohnE O Jun 18, 2010 05:22 AM

      The bald guy was one of Lidia Bastianich's sons, I believe

      The woman is a Today show (weekend) person.

      1. re: coney with everything
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        jackbauer RE: coney with everything Jun 18, 2010 08:09 AM

        That's right. And he also just won "Restaurateur of the Year". He was kind of smug, though. This was a battle from last year (?) that I guess I missed. Entertaining, though.

        1. re: coney with everything
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          dolly52 RE: coney with everything Jun 18, 2010 01:57 PM

          Dang, I was watching and thought he looked like her son Joe, but he was heavier, he sure lost weight. He didn't smile much and seemed a little arrogant that is why I thought it was him to begin with.

          1. re: coney with everything
            goodhealthgourmet RE: coney with everything Jun 19, 2010 09:58 PM

            the episode was a rerun from January '09, and yes, it's Joe Bastianich..he lost a ton of weight training for the '08 NYC marathon, and actually inspired Batali to lose some lbs as well.

            1. re: coney with everything
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              MrsT RE: coney with everything Jun 20, 2010 11:10 AM

              Jenna Wolf, she used to be the sports reporter in NYC on Ch7 (WABC). She also has been doing some fitness articles for either "Shape" or "Self", I forget which one.

          2. Chinon00 RE: hueyishere Jun 19, 2010 09:18 PM

            I was watching tonight as well and was thinking would the results of the Iron Chef competition be any different if the tasting by the judges was done blind? There is definitely bias involved since each plate is presented by each chef personally.

            23 Replies
            1. re: Chinon00
              SDGourmand RE: Chinon00 Jun 20, 2010 04:44 PM

              I thought Joe Bastianich was one of the best judges ever to be on IC and loved the comment of the portobello being 1990.

              1. re: SDGourmand
                Chinon00 RE: SDGourmand Jun 20, 2010 07:41 PM

                I'll bite. Are there any other food ingredients that are out of style?

                1. re: Chinon00
                  SDGourmand RE: Chinon00 Jun 20, 2010 08:02 PM

                  No just portabella.

                  1. re: SDGourmand
                    coney with everything RE: SDGourmand Jun 21, 2010 05:21 AM

                    I think pesto is so 1980

                  2. re: Chinon00
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                    hueyishere RE: Chinon00 Jun 20, 2010 09:07 PM

                    ok, thank you,, like your sense of humor.

                  3. re: SDGourmand
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                    DGresh RE: SDGourmand Jun 21, 2010 03:46 AM

                    I also agreed with the comment. Also with the comment that "there's no budget in kitchen stadium, right?" I mean, if I got a protobello on a tasting menu at a fancy restaurant I'd be a little surprised, wouldn't you?

                    1. re: DGresh
                      Chinon00 RE: DGresh Jun 21, 2010 03:54 AM

                      No and why?

                      1. re: Chinon00
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                        DGresh RE: Chinon00 Jun 21, 2010 04:31 AM

                        Because as they said, it's watery, kind of tasteless and not at all "special". Much rather have a more exotic mushroom with more flavor.

                        1. re: DGresh
                          JohnE O RE: DGresh Jun 21, 2010 05:15 AM

                          I''d be surprised if someone served me pureed beans at a fancy tasting, but the theme ingredient was BEANS which aren't exactly a budget busting item. Exotic mushrooms may have thrown off the balance of the dish or overwhelmed the theme ingredient, but at least your reasoning for not using them has substance. Dismissing an ingredient because he has unilaterally declared them declasse makes him come across as a smug tool.

                          1. re: JohnE O
                            Chinon00 RE: JohnE O Jun 21, 2010 07:43 AM

                            And I'll just add that I can understand a dish sounding dated (e.g.: "blackened" anything) but an ingredient?! I bet the guy who said it wished that he could have taken it back the minute that he said it.

                            1. re: JohnE O
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                              DGresh RE: JohnE O Jun 21, 2010 12:20 PM

                              actually I *was* served pureed beans at a fancy tasting (at Basement Bistro in upstate NY). Very fancy, in a cone perched in a bed of stones.

                              1. re: DGresh
                                Chinon00 RE: DGresh Jun 21, 2010 01:20 PM

                                I'm amazed at this notion that certain ingredients are inappropriate for "fine dining". Portobello mushrooms, beans (pureed), anything else that we should be aware of?

                                1. re: Chinon00
                                  davis_sq_pro RE: Chinon00 Jun 21, 2010 02:40 PM

                                  Yes, it was a moronic comment by the judge, but it is based somewhat in reality. Many ingredients may not appeal to someone looking for a "fine dining" experience, no matter how tasty they actually are. It's quite easy to think of more; consider the foods you eat on a daily or nearly daily basis. Commonplace foods simply don't create an atmosphere of experience.

                                  By the way, this isn't the first time this kind of thing has happened on Iron Chef. I can remember a cod roe battle on the original Japanese version of the show during which the IC complained that he would never serve it at his restaurant and wasn't sure exactly how to make it into an IC-quality dish. Cod roe is a very common ingredient in Japan -- easily compared with portobello mushrooms or pureed beans here ...

                                  1. re: davis_sq_pro
                                    Chinon00 RE: davis_sq_pro Jun 21, 2010 03:09 PM

                                    "Many ingredients may not appeal to someone looking for a "fine dining" experience, no matter how tasty they actually are."

                                    Could you share a few of those ingredients?

                                    1. re: Chinon00
                                      davis_sq_pro RE: Chinon00 Jun 22, 2010 07:09 AM

                                      Sure. Off the top of my head: Canned tuna fish (and many other things that come in a can). Sliced deli-style turkey breast. Iceberg lettuce. Kraft singles.

                                      And when I asked a co-worker, the first thing he mentioned: ground beef. This seems off-base to me given how often Kobe sliders and the like seem to be appearing on various menus, but it does highlight the fact that people may consider a given ingredient to be less interesting than some other ingredient that they encounter on a less regular basis.

                                      And people expect certain things of a fine-dining experience. How many menus have you encountered that include, e.g., Russian caviar, Scottish smoked salmon, or other delicacies? Most restaurants have to manage expectations in order to make money, and that means offering these kinds of things and avoiding ingredients that customers feel is beneath the amount of money they're paying for the experience.

                                      1. re: davis_sq_pro
                                        Chinon00 RE: davis_sq_pro Jun 22, 2010 10:19 AM

                                        The conversation started with portobello mushrooms and beans. So I thought we were discussing whole foods (or near whole foods) and not stuff like Kraft singles or Slim Jims.  As far as the two whole foods or near whole foods that you did mentione (iceberg lettuce and ground beef) I'll concede that iceberg would be uncommon. However what level of dining would you consider steak tartare to be?

                                        Thanks             

                                        1. re: Chinon00
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                                          DGresh RE: Chinon00 Jun 22, 2010 10:46 AM

                                          Ok I've got one. Tilapia. It's perenially popular on the "meal plan" at my father's retirement village, and we all know why. It's cheap. And many people like the mild flavor, especially when dressed up in a sauce or coating. And I'd be pretty surprised to see it on a fine dining menu.

                                          1. re: DGresh
                                            Chinon00 RE: DGresh Jun 22, 2010 05:47 PM

                                            I don't know but I think that it's safe to say that their aren't "many" whole foods or near whole foods that are inappropriate for fine dining.

                                            1. re: Chinon00
                                              davis_sq_pro RE: Chinon00 Jun 23, 2010 06:55 AM

                                              Agreed, it's all about what's done with them. What I was arguing was that most people EXPECT certain foods to be on a fine dining menu, and expect that certain foods won't be there. The majority of people who frequent this and similar message boards are probably an exception.

                                  2. re: Chinon00
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                                    DGresh RE: Chinon00 Jun 21, 2010 02:56 PM

                                    my point above is that I have absolutely no problem with pureed beans.

                                    1. re: DGresh
                                      Chinon00 RE: DGresh Jun 21, 2010 04:29 PM

                                      I was backing you up. No worries.

                                    2. re: Chinon00
                                      AndrewK512 RE: Chinon00 Jun 21, 2010 05:46 PM

                                      Things like portobellos are just less frequently used in fine dining presumably because of their large unwieldy size. However, to dismiss them on the base that they are ordinary is simply ridiculous.

                                      1. re: AndrewK512
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                                        stet RE: AndrewK512 Jun 24, 2010 01:47 PM

                                        Ugh, I can't stand it when an ethnic restaurant serves unleavened bread. That is SO 1980 B.C.E.

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