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Iron Chef America: Numerical Grades?
Please give a numerical grade to the new shows "Iron Chef America: Preview Special" and "Iron Chef America: Flay vs. Sakai" that aired on the Food Network tonight. Your scores must range between a perfect score of 100 [] or zilch 0 [] with 100 being the best kickass show and 0 being the worst, also include all commentary within the brackets. Averages will be posted some time within the next week or after the replies trickle to an embarrassingly small number not befitting of my stature as your Meat King. <Important!! Ignore the time stamp!! This post was made in the future after the program had already aired!!!> Sloppy Joe, The Meat King: Prophet Junior Grade in THE TRUE RELIGION; The World Oligarchy You WILL bow down before The Meat King! |
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Iron Chef America: Numerical Grades?
So, what are you *really planning on doing with the e-mail addresses that you
are trying to harvest? How much do you get paid per address? Sloppy Joe, The Meat King wrote: > Please give a numerical grade to the new shows "Iron Chef America: > Preview Special" and "Iron Chef America: Flay vs. Sakai" that aired on > the Food Network tonight. > > Your scores must range between a perfect score of 100 [] or zilch 0 [] > with 100 being the best kickass show and 0 being the worst, also include > all commentary within the brackets. > > Averages will be posted some time within the next week or after the > replies trickle to an embarrassingly small number not befitting of my > stature as your Meat King. > > > > <Important!! Ignore the time stamp!! This post was made in the future > after the program had already aired!!!> > > > > > > Sloppy Joe, The Meat King: > Prophet Junior Grade in THE TRUE RELIGION; The World Oligarchy > > You WILL bow down before The Meat King! |
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Iron Chef America: Numerical Grades?
BOB wrote:
> So, what are you *really planning on doing with the e-mail addresses > that you are trying to harvest? How much do you get paid per > address? If he wants to harvest email addresses all he has to do is search for random words on Google groups. While I think what he is doing is stupid, I doubt it is malicious. Unless he is both malicious *and* stupid. -- John Gaughan http://www.johngaughan.net/ |
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Iron Chef America: Numerical Grades?
Eenie Meenie Chili Beanie
Sloppy Joe, The Meat King is about to speak: > > Please give a numerical grade No. I don't do numerical grades. >to the new shows "Iron Chef America: Preview Special" I give this show a blue sequin and 2 Cherry PEZ. >and "Iron Chef America: Flay vs. Sakai" I only watched half of this so I can only give it a bent paper-clip. Or maybe a Q-tip that's been used at one end, I can't decide. >that aired on >the Food Network tonight. Oh! Wait! Food Network? I thought you meant the ones on Game Show Network. >Your scores must range between a perfect score of 100 [] or zilch 0 [] >with 100 being the best kickass show and 0 being the worst, also include >all commentary within the brackets. You numerologists **** me off, so snobby and superior with your number scales. Fie on you! If you were a hydrant and I were a dog I would pee on you. >Averages will be posted some time within the next week or after the >replies trickle to an embarrassingly small number not befitting of my >stature as your Meat King. Meat King? I'm polishing my Meat King's Crown right now, baybee!! *IF* you know what I mean, and I think you do. ** Captain Infinity ...it's 10:00 ...do you know where your pants are? |
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Iron Chef America: Numerical Grades?
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Iron Chef America: Numerical Grades?
In rec.arts.tv Sloppy Joe, The Meat King > wrote:
: Averages will be posted some time within the next week or after the : replies trickle to an embarrassingly small number not befitting of my : stature as your Meat King. The host's suit didn't have enough ruffles ("a lifetime dedicated to martial arts? Please! So what's he doing on a cooking show then?"), and of course the local chef won. Don't they always? The French chefs win in France, the Japanese in Japan, and now the Americans in america. Bobby Flay's tacos beat Sakai's caviar? Seriously? It's watchable, but it's got nothing on the originals. Shawn |
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Iron Chef America: Numerical Grades?
"Al" > wrote in message ... > While ICA improves on the IC USA attempt, it is still flawed, and leaves the impression that > the results were fixed. Oh, I wouldn't go so far as to say 'fixed'. I think the results were due to the horrible selection of judges. Most of them didn't seem to have the range of experience needed to appreciate the dishes by the Japanese Iron Chefs; it didn't look like they easily got past the "eww, this is weird" reaction. Overall, I think ICA had a lot of promise to it. The show's mood seemed about right, whereas IC USA tried too hard to be self-parodying and seemed to focus on the silliness rather than the food. I liked the new Chairman, and Alton Brown did a fantastic job as host. Mario Batali and Wolfgang Puck both brought a lot of skill and originality, and they both looked like they were having a fantastic time. (Their good attitude was almost as infectious as Bobby Flay's weird lip herpes) If they make ICA a regular show, they need to either get more qualified judges or stick to chefs of "Americanized" cuisines. You just can't bring on a guy who hates raw fish when one of the chefs was trained as a sushi chef. The guy on the floor (Kevin?) needs to be replaced with someone with more knowledge -- what's the point of having someone down in the kitchen if they can't recognize benito flakes or foie gras? And yes, Bobby Flay needs to be replaced as an Iron Chef. Forget about the whole cutting-board controversy. Forget about his arrogant attitude (although it really made him stand in poor comparison to Batali and Puck). The guy just doesn't seem terribly original -- he may be a great chef, but in his three solo battles on IC, I think he's made essentially the same set of dishes each time. Still, this incarnation of Iron Chef is certainly salvageable and could be a lot of fun with a little retooling. Sign me up for more! Dennis ---- (Home) (Work) http://users.starpower.net/df2m/ |
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Iron Chef America: Numerical Grades?
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Iron Chef America: Numerical Grades?
"Dennis Ferguson" > wrote in message ... > > "Al" > wrote in message > ... > > While ICA improves on the IC USA attempt, it is still flawed, and leaves > the impression that > > the results were fixed. > > Oh, I wouldn't go so far as to say 'fixed'. I think the results were due to > the horrible selection of judges. Most of them didn't seem to have the > range of experience needed to appreciate the dishes by the Japanese Iron > Chefs; it didn't look like they easily got past the "eww, this is weird" > reaction. > > Overall, I think ICA had a lot of promise to it. The show's mood seemed > about right, whereas IC USA tried too hard to be self-parodying and seemed > to focus on the silliness rather than the food. I liked the new Chairman, > and Alton Brown did a fantastic job as host. Mario Batali and Wolfgang Puck > both brought a lot of skill and originality, and they both looked like they > were having a fantastic time. (Their good attitude was almost as infectious > as Bobby Flay's weird lip herpes) I've never really cared for Puck based on his own show, but watching him here, I have a newfound appreciation for his talents. > > If they make ICA a regular show, they need to either get more qualified > judges or stick to chefs of "Americanized" cuisines. You just can't bring > on a guy who hates raw fish when one of the chefs was trained as a sushi > chef. The guy on the floor (Kevin?) needs to be replaced with someone with > more knowledge -- what's the point of having someone down in the kitchen if > they can't recognize benito flakes or foie gras? And yes, Bobby Flay needs > to be replaced as an Iron Chef. Forget about the whole cutting-board > controversy. Forget about his arrogant attitude (although it really made > him stand in poor comparison to Batali and Puck). The guy just doesn't seem > terribly original -- he may be a great chef, but in his three solo battles > on IC, I think he's made essentially the same set of dishes each time. Agreed. But who else is there from Food TV's stable of chefs? Emeril wouldn't work, he'd be just as bad as Flay, everything would have tons of garlic and pork fat in it. Ming Tsai (spelling?) is the only chef I can think of that might fit. Is he even associated with Food TV anymore? They don't list his show on their website anymore. The majority of the Food TV celebrity hosts are just that, HOSTS, not chefs. I think Jamie Oliver is the only other real cook on the network. |
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Iron Chef America: Numerical Grades?
On Mon, 26 Apr 2004 20:01:32 -0700, "Hidalgo" >
wrote: >"Dennis Ferguson" > wrote in message ... >> >> "Al" > wrote in message >> ... >> > While ICA improves on the IC USA attempt, it is still flawed, and >> > leaves the impression that the results were fixed. >> >> Oh, I wouldn't go so far as to say 'fixed'. I think the results were due >> to the horrible selection of judges. Most of them didn't seem to have the >> range of experience needed to appreciate the dishes by the Japanese Iron >> Chefs; it didn't look like they easily got past the "eww, this is weird" >> reaction. I didn't like the guy from Vogue but he had the credentials. The guy from Queer Eye was very good. >> >> Overall, I think ICA had a lot of promise to it. The show's mood seemed >> about right, whereas IC USA tried too hard to be self-parodying and seemed >> to focus on the silliness rather than the food. I liked the new Chairman, >> and Alton Brown did a fantastic job as host. Mario Batali and Wolfgang >> Puck both brought a lot of skill and originality, and they both looked like >> they were having a fantastic time. (Their good attitude was almost as >> infectious as Bobby Flay's weird lip herpes) > >I've never really cared for Puck based on his own show, but watching him >here, I have a newfound appreciation for his talents. His assistant was as good as he was. She might be an interesting combatant. >> If they make ICA a regular show, they need to either get more qualified >> judges or stick to chefs of "Americanized" cuisines. You just can't bring >> on a guy who hates raw fish when one of the chefs was trained as a sushi >> chef. The guy on the floor (Kevin?) needs to be replaced with someone >> with more knowledge -- what's the point of having someone down in the >> kitchen if they can't recognize benito flakes or foie gras? And yes, Bobby Flay >> needs to be replaced as an Iron Chef. Forget about the whole cutting-board >> controversy. Forget about his arrogant attitude (although it really made >> him stand in poor comparison to Batali and Puck). The guy just doesn't >> seem terribly original -- he may be a great chef, but in his three solo battles >> on IC, I think he's made essentially the same set of dishes each time. > >Agreed. But who else is there from Food TV's stable of chefs? Emeril >wouldn't work, he'd be just as bad as Flay, everything would have tons of >garlic and pork fat in it. Ming Tsai (spelling?) is the only chef I can >think of that might fit. Is he even associated with Food TV anymore? They >don't list his show on their website anymore. I couldn't see Emeril as a regular but he would make a good contestant if he would do it. I got the impression from his show that he isn't fond of Iron Chef- something about competition for his main man position maybe. Ming has a new show on our local PBS outlet and Ming's Quest is still listed on Fine Living which is a sister network to Food TV. His shows are on the shopping page on Food TV's web page but they link to nothing. I guess he may be on the outs with Food TV but would probably battle if asked. > >The majority of the Food TV celebrity hosts are just that, HOSTS, not chefs. >I think Jamie Oliver is the only other real cook on the network. He would be fun to see in the stadium. -- John Duncan Yoyo ------------------------------o) Brought to you by the Binks for Senate campaign comittee. Coruscant is far, far away from wesa on Naboo. |
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Iron Chef America: Numerical Grades?
What about Tyler Florence as an Iron Chef?
Even if his food's lousy, he'd be nice to look at. Todd English ALMOST made the other show worth watching. "John Duncan Yoyo" > wrote in message ... > On Mon, 26 Apr 2004 20:01:32 -0700, "Hidalgo" > > wrote: > >"Dennis Ferguson" > wrote in message > ... > >> > >> "Al" > wrote in message > >> ... > >> > While ICA improves on the IC USA attempt, it is still flawed, and > >> > leaves the impression that the results were fixed. > >> > >> Oh, I wouldn't go so far as to say 'fixed'. I think the results were due > >> to the horrible selection of judges. Most of them didn't seem to have the > >> range of experience needed to appreciate the dishes by the Japanese Iron > >> Chefs; it didn't look like they easily got past the "eww, this is weird" > >> reaction. > > I didn't like the guy from Vogue but he had the credentials. The guy > from Queer Eye was very good. > >> > >> Overall, I think ICA had a lot of promise to it. The show's mood seemed > >> about right, whereas IC USA tried too hard to be self-parodying and seemed > >> to focus on the silliness rather than the food. I liked the new Chairman, > >> and Alton Brown did a fantastic job as host. Mario Batali and Wolfgang > >> Puck both brought a lot of skill and originality, and they both looked like > >> they were having a fantastic time. (Their good attitude was almost as > >> infectious as Bobby Flay's weird lip herpes) > > > >I've never really cared for Puck based on his own show, but watching him > >here, I have a newfound appreciation for his talents. > > His assistant was as good as he was. She might be an interesting > combatant. > > >> If they make ICA a regular show, they need to either get more qualified > >> judges or stick to chefs of "Americanized" cuisines. You just can't bring > >> on a guy who hates raw fish when one of the chefs was trained as a sushi > >> chef. The guy on the floor (Kevin?) needs to be replaced with someone > >> with more knowledge -- what's the point of having someone down in the > >> kitchen if they can't recognize benito flakes or foie gras? And yes, Bobby Flay > >> needs to be replaced as an Iron Chef. Forget about the whole cutting-board > >> controversy. Forget about his arrogant attitude (although it really made > >> him stand in poor comparison to Batali and Puck). The guy just doesn't > >> seem terribly original -- he may be a great chef, but in his three solo battles > >> on IC, I think he's made essentially the same set of dishes each time. > > > >Agreed. But who else is there from Food TV's stable of chefs? Emeril > >wouldn't work, he'd be just as bad as Flay, everything would have tons of > >garlic and pork fat in it. Ming Tsai (spelling?) is the only chef I can > >think of that might fit. Is he even associated with Food TV anymore? They > >don't list his show on their website anymore. > > I couldn't see Emeril as a regular but he would make a good contestant > if he would do it. I got the impression from his show that he isn't > fond of Iron Chef- something about competition for his main man > position maybe. > > Ming has a new show on our local PBS outlet and Ming's Quest is still > listed on Fine Living which is a sister network to Food TV. His shows > are on the shopping page on Food TV's web page but they link to > nothing. I guess he may be on the outs with Food TV but would > probably battle if asked. > > > >The majority of the Food TV celebrity hosts are just that, HOSTS, not chefs. > >I think Jamie Oliver is the only other real cook on the network. > > He would be fun to see in the stadium. > > -- > John Duncan Yoyo > ------------------------------o) > Brought to you by the Binks for Senate campaign comittee. > Coruscant is far, far away from wesa on Naboo. |
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Iron Chef America: Numerical Grades?
On Mon, 26 Apr 2004 17:08:11 GMT, shawn > wrote:
>Shawn H > wrote: > >>In rec.arts.tv Sloppy Joe, The Meat King > wrote: >> >>: Averages will be posted some time within the next week or after the >>: replies trickle to an embarrassingly small number not befitting of my >>: stature as your Meat King. >> >>The host's suit didn't have enough ruffles ("a lifetime dedicated to martial >>arts? Please! So what's he doing on a cooking show then?"), and of course >>the local chef won. Don't they always? The French chefs win in France, the >>Japanese in Japan, and now the Americans in america. > >My guess is they knew that people would recognize the Chairman from >his many martial arts films/TV shows, so they played that aspect up. >The Japanese chairman was an actor that didn't seem to have many roles >judging by his IMDB list (which may be very incomplete). I think his >name is Marc Dracos. He didn't do a horrible job, but I would have >liked him to have more flair like the Japanese Chairman. Heck, I still >love how the Chairman starts to crack up before he bites into the >pepper. When the Chairman offers Crow as the secret ingredient then we will know. He is supposed to be Kaga's nephew from what was said in the introduction special. I do wish he was more of a presence. He is way too understated. Perhaps if they turned him up to about half-Shatner he would be better. > >>Bobby Flay's tacos beat Sakai's caviar? Seriously? > >It's possible that the judges really preferred something that they >were more familiar with. It's tough when you only have three judges >since their own personal preferences play such a large role in their >votes. > >>It's watchable, but it's got nothing on the originals. > > >Agreed. If they keep the show on the air then hopefully they will fine >tune it. It will never be the same as the original, but it can >certainly be improved over time. They are going to show a week of new Japanese episodes next week. These should be older ones. I guess that they should be digging back towards the beginning. -- John Duncan Yoyo ------------------------------o) Brought to you by the Binks for Senate campaign comittee. Coruscant is far, far away from wesa on Naboo. |
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Iron Chef America: Numerical Grades?
"John Duncan Yoyo" > wrote in message ... > When the Chairman offers Crow as the secret ingredient then we will > know. He is supposed to be Kaga's nephew from what was said in the > introduction special. I do wish he was more of a presence. He is way > too understated. Perhaps if they turned him up to about half-Shatner > he would be better. Or just short of there, maybe...say, 450 milliShatners...:-) Bob M. |
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Iron Chef America: Numerical Grades?
"Dennis Ferguson" > wrote in message ... > > "Al" > wrote in message > ... > > While ICA improves on the IC USA attempt, it is still flawed, and leaves > the impression that > > the results were fixed. > > And yes, Bobby Flay needs > to be replaced as an Iron Chef. Forget about the whole cutting-board > controversy. Forget about his arrogant attitude (although it really made > him stand in poor comparison to Batali and Puck). The guy just doesn't seem > terribly original -- he may be a great chef, but in his three solo battles > on IC, I think he's made essentially the same set of dishes each time. > Yup, rigged so that Flay will never loose. Doug. |
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Iron Chef America: Numerical Grades?
Doug Cutler wrote:
> "Dennis Ferguson" > wrote in message > ... > >>"Al" > wrote in message ... >> >>>While ICA improves on the IC USA attempt, it is still flawed, and leaves >> >>the impression that >> >>>the results were fixed. >> >> And yes, Bobby Flay needs >>to be replaced as an Iron Chef. Forget about the whole cutting-board >>controversy. Forget about his arrogant attitude (although it really made >>him stand in poor comparison to Batali and Puck). The guy just doesn't > > seem > >>terribly original -- he may be a great chef, but in his three solo battles >>on IC, I think he's made essentially the same set of dishes each time. >> > > > Yup, rigged so that Flay will never loose. > Doug. > > Or lose either.... |
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Iron Chef America: Numerical Grades?
On Tue, 27 Apr 2004 10:13:31 GMT, "Bob Myers"
> wrote: > >"John Duncan Yoyo" > wrote in message .. . >> When the Chairman offers Crow as the secret ingredient then we will >> know. He is supposed to be Kaga's nephew from what was said in the >> introduction special. I do wish he was more of a presence. He is way >> too understated. Perhaps if they turned him up to about half-Shatner >> he would be better. > >Or just short of there, maybe...say, 450 milliShatners...:-) > After watching the Intro special I'd say Kaga ranged from about 0.65 Shatners to 1.20 Shatners. But I thought Shatner was the thing that was least wrong with IC-USA. -- John Duncan Yoyo ------------------------------o) Brought to you by the Binks for Senate campaign comittee. Coruscant is far, far away from wesa on Naboo. |
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Iron Chef America: Numerical Grades?
Hidalgo wrote:
> I've never really cared for Puck based on his own show, but watching him > here, I have a newfound appreciation for his talents. His show always seemed like a bad Saturday Night Live skit to me. I know his accent isn't that heavy, because I've seen him in interviews and things. It was almost unwatchable. > Ming Tsai (spelling?) is the only chef I can > think of that might fit. Is he even associated with Food TV anymore? They > don't list his show on their website anymore. He has a PBS show now. http://simplyming.org/ Brian Rodenborn |
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Iron Chef America: Numerical Grades?
"Snapper" > wrote in message
news:Vdljc.45691$_L6.3525228@attbi_s53... > What about Tyler Florence as an Iron Chef? > > Even if his food's lousy, he'd be nice to look at. > > Todd English ALMOST made the other show worth watching. Not everything Tyler Florence prepares is lousy, but he's no Iron Chef. He made a decent wild mushroom risotto on the episode in the Piedmont region of Italy. Seeing the world's #1 truffle-hunting dog in action was entertaining too. |
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Iron Chef America: Numerical Grades?
In article >,
"Dennis Ferguson" > wrote: > Alton Brown did a fantastic job as host. Absolutely inspired casting! He really knows food, and his totally serious (but with a wink) attitude is exactly what this show needs. |
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Iron Chef America: Numerical Grades?
On 2004-04-27, Susan M. Sanders > wrote:
> > Absolutely inspired casting! He really knows food, and his totally Actually, in a behind-the-scenes Iron Chef FTV special, Alton admitted he doesn't know every little thing about all the bizarre ingredients used on the show and is in direct wired contact with a another food specialist who prompts him on the more obscure items that may make their way into the show. The program showed several little known commercial items and foodstuffs called for by the Japanese chefs. How about a radish the size of a cantaloupe. nb |
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Iron Chef America: Numerical Grades?
"Professor" > wrote in message ... > "Snapper" > wrote in message > news:Vdljc.45691$_L6.3525228@attbi_s53... > > What about Tyler Florence as an Iron Chef? > > > > Even if his food's lousy, he'd be nice to look at. > > > > Todd English ALMOST made the other show worth watching. > > Not everything Tyler Florence prepares is lousy, but he's no Iron Chef. He > made a decent wild mushroom risotto on the episode in the Piedmont region of > Italy. Seeing the world's #1 truffle-hunting dog in action was entertaining > too. Agreed, Florence is like Alton Brown. They've both been to culinary school, but are really more knowledgable hosts rather than chefs. And that's no knock against either of them. I enjoy Florence's shows and absolutely adore Alton Brown's "Good Eats"! |
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Iron Chef America: Numerical Grades?
Hidalgo wrote:
> Agreed, Florence is like Alton Brown. They've both been to culinary school, > but are really more knowledgable hosts rather than chefs. I don't think that is correct. This from Tyler's bio: In 1991, Tyler graduated with honors from the College of Culinary Arts at Johnson & Wales University in South Carolina. After relocating to New York City in 1992, he honed his culinary skills under the tutelage of some of the city's premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen at River Café. Confident of his culinary talent, Tyler accepted the Executive Chef's position at Cibo in 1995, where his original creations received applause from numerous New York City publications, such as New York Times,New York Magazine and Crain's New York Business. In 1998, Tyler opened the critically acclaimed Cafeteria in Manhattan as Executive Chef; under his direction, the restaurant received a nomination for "Best New Restaurant" in Time Out New York. Brian Rodenborn |
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Iron Chef America: Numerical Grades?
Default User wrote:
> > Hidalgo wrote: > > > Agreed, Florence is like Alton Brown. They've both been to culinary school, > > but are really more knowledgable hosts rather than chefs. > > I don't think that is correct. This from Tyler's bio: > > In 1991, Tyler graduated with honors from the College of Culinary Arts > at Johnson & Wales University in South Carolina. After relocating to New > York City in 1992, he honed his culinary skills under the tutelage of > some of the city's premier chefs, including Charlie Palmer at Aureole, > Marta Pulini at Mad 61 and Rick Laakonen at River Café. > > Confident of his culinary talent, Tyler accepted the Executive Chef's > position at Cibo in 1995, where his original creations received applause > from numerous New York City publications, such as New York Times,New > York Magazine and Crain's New York Business. > > In 1998, Tyler opened the critically acclaimed Cafeteria in Manhattan as > Executive Chef; under his direction, the restaurant received a > nomination for "Best New Restaurant" in Time Out New York. And he's a hottie, too. nancy |
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Iron Chef America: Numerical Grades?
I stand corrected.
He still doesn't strike me as "Iron Chef" material though. "Default User" > wrote in message ... > Hidalgo wrote: > > > Agreed, Florence is like Alton Brown. They've both been to culinary school, > > but are really more knowledgable hosts rather than chefs. > > > I don't think that is correct. This from Tyler's bio: > > > In 1991, Tyler graduated with honors from the College of Culinary Arts > at Johnson & Wales University in South Carolina. After relocating to New > York City in 1992, he honed his culinary skills under the tutelage of > some of the city's premier chefs, including Charlie Palmer at Aureole, > Marta Pulini at Mad 61 and Rick Laakonen at River Café. > > Confident of his culinary talent, Tyler accepted the Executive Chef's > position at Cibo in 1995, where his original creations received applause > from numerous New York City publications, such as New York Times,New > York Magazine and Crain's New York Business. > > In 1998, Tyler opened the critically acclaimed Cafeteria in Manhattan as > Executive Chef; under his direction, the restaurant received a > nomination for "Best New Restaurant" in Time Out New York. > > > > > Brian Rodenborn |
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Iron Chef America: Numerical Grades?
Nancy Young wrote:
> And he's a hottie, too. That's what my sister tells me. She met him at a book signing here, claims he's even better looking in person than on TV. Brian Rodenborn |
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Iron Chef America: Numerical Grades?
In article
>, "Susan M. Sanders" > wrote: > In article >, > "Dennis Ferguson" > wrote: > > > Alton Brown did a fantastic job as host. > > Absolutely inspired casting! He really knows food, and his totally > serious (but with a wink) attitude is exactly what this show needs. I thought a cohost could have helped out a bit. It's a bit monotonous hearing one guy for the whole thing. In sports, after all, they have the play by play and the color guy. Same thing on the Japanese iron chef. Aaron |
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