On Oct 14, 11:13 pm, Bob <bobpeder...@[EMAIL PROTECTED]
> wrote:
> Two things:
>
> 1) The high tech tools/ingredients challenge struck me as unfair.
> There are very bright chefs devoting their food to this stuff -- to
> "innovate" first crack out of the box is beyond reasonable
> expectations. I don't think it translates either to real restaurant
> work OR to actual Iron Chef competitions, where the competitors choose
> their own tools and most of their own ingredients. ("Today's secret
> ingredient is -- XANTHAN GUM!!!!")
>
> 2) Can somebody explain to me what food folks mean by "simplicity"?
> I'm not being snide -- every industry is entitled to it's vocabulary.
> In my poor kitchen, a fried egg is simple. :)
I also didn't understand the one bite competition. Were the chefs
supposed to make something that would fit in the mouth entirely? If
so, did any dish qualify? (And why were the competitors allowed to
judge each other? Clearly unfair).
Simplicity? I saw none.
Cooking with machines and chemicals that are usually only found in
factories and laboratories? Isn't the point of fine cuisine, (or
simple home cooking), to avoid these nasty ingredients? Why bother
making a pot of homemade soup if you're going to add this crap? You
might as well buy canned soup with its 900 mg's of sodium per cup.
Would anyone go to a restaurant knowing that they use these things?
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