January 17, 2005

Iron Chef America Round #1 This is a big weekend. The duel between Rick Bayless and Bobby Flay hits the mat on Sunday night, allez cuisine--Iron Chef America. Read the resumes at these links (their names) and they speak for themselves. My hopes are pinned on Bayless. This man has dedicated himself and his career to the cuisine of Mexico. A man who in pursuing this effort has worked to understand the culture and the context of that country's food within it. If that wasn't enough he has brought that food into the American culture. Flay by all visible signs certainly doesn't carry that disposition. He's bold and brash and full of ego--all show and no substance. In today's New York Times, the secret ingredient is revealed, it's buffalo. According to the article Flay, who is reported to look frazzled, produces a "cowboy breakfast" of poached egg on a grilled buffalo paillard, a curry-glazed buffalo steak, a buffalo salad and a Native American buffalo plate with fried bread. Newsday, mentions that Flay also offers up a buffalo and goat cheese relleno. Over in the other corner looking to "be operating in a different time zone, gliding smoothly through the intricate steps" is Bayless. He prepares a spicy empanada, a honey-crusted buffalo steak in fava ban sauce, buffalo steak in a huitlacoche sauce, fried guajillo pepper over buffalo tartare. There's apparently five dishes--we'll have to watch for the what the mystery dish will be. It's FoodTV vs. PBS. Flay's speaks to the FoodTV demographics. Bayless whose...


what happens to the hole when the donut is gone?

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