Post by montblanc on Nov 20, 2008 19:53:40 GMT -5
I'm not trying to start a flame war here, but I just don't see what's so special about Iron Chef America.. I've watched about 4-5 episodes, I'll speak my mind alittle and then offer a counterpoint to it, to see if anyone else feels the same.
Negative:
I've noticed that every chef uses the exact same things: Truffles, Caviar, Lobster, and Filet Mignon - Regardless of the item. Sometimes they mix them all together without knowing if they mix well or not - it's like a competition to see who can make the most expensive dishes almost!
Also, The main ingredient itself is *usually* nothing spectacular.
Battle Pizza Dough? Battle Hamburger? Those are really lack luster and limited. Battle Awful at least was because of the Halloween theme. But Theme BREAKFAST? Why not have Battle: Dinner. ? ( On wait! They did that - it was called Battle :Farmers Market. A real lack of creativity ( but then to be fair, Iron Chef Japan has done everything 3 times over) But seriously, how are they suppose to incorporate a definite flavor of the theme into each dish? It use to be a huge problem on how to incorporate.. but this time It IS the dish - it removes all challenge. ) The Japanese iron Chefs used versatile items that were a major challenge to the chefs! ( Like Yogurt and Chen Kenichi )
The Chairman:
This is a minor thing. Chairman Kaga was so fruity and flamboyant it was great- His nephew.. is just.. geeky and doesn't sound as cool. He needs to be shoving Entire food items into his mouth more often. But to be fair, English doesn't have the same edginess and coolness sounding factor as Japanese does.
The chefs:
I don't know, this is my biggest complaint.. they seem much less.. skilled. Each Japanese Iron Chef knew exactly what they were doing - and they had an EXACT reason for every ingredient and never wasted anything and they knew how to blend everything into a harmonious mixture of Flavor, Aroma, Texture, and Visual Presentation ( mostly ). The American chefs just add in 30 flavors like a if they made a Mulberry-Dijon-Ginger-Jalapeno-Chipotle-Avocado-Maple-Chicken. It seems like they don't even understand the basics and just throw in every "popular" spice in and blend all the flavors in )
Meanwhile: Iron Chef Japan did things like milk baths for fish because it removed the smell of fish, or added things to reduce odors or flavors to balance their dishes. They allowed their Techniques speak for themselves and then accentuated their dishes, rather than have some spices with main ingredient mixed in.
You can also tell that the chefs are given the ingredient information ahead of time - because as soon as the ingredient is announced they(Iron Chef and assistants ) all run up and then grab the items and run back and start cooking immediately - even without the Iron Chef's input
The Atmosphere is completely different
Don't get me wrong, change is good.. but it's more about the competition than it is about the food anymore..
Just look! They completely cut out the food viewing portion! That 2-4 minute portion where they show the delicious delicious food and explain what it is or what they did to deserve the title of Iron chef or why they deserve to be the challenger! How can they cut that out? That was the best part of Iron Chef! Now you have no idea what they cook! Are they trying to say everything else is more important than the food? Is the food not worthy of mention?
However, on the Positive side!
One thing I don't miss: FUKUI-SAN-FUKUI-SAN-FUKUI-SAN!!
I think the english translators could've done a better job, but at least the announcers on ICA aren't super annoying ( Except one guy whom which I heard say "Konbanwa" Which he should not even be saying because he's American speaking to an American audience.. )
The Critics!
This one can be positive or negative. The critiques seeeeem like they know what they're talking about. The Japanese translators might've been on crack but "This tastes so good that I can't stop smiling" is kind of a lack luster comment.
But the negative part is. . . Who are these critiques? and who are they to badmouth some of these chefs like they do? Some of them are so picky that they're really aggravating. On occasion they pick some reaaally random people, but then again so did Iron Chef ( Japanese )!
I just think this show is inferior to the Japanese iron chef - It lacks Depth. Character.
Finally, incase you don't know this already, I'm a Die-Hard Hiroyuki Sakai fan, and My belief is that if any one of the American Iron Chefs faced Hiroyuki Sakai, they would be utterly crushed. I mean, he faced Morimoto and won 95points vs. 100 points ( perfect by the way ) and Morimoto faced Bobby Flay and won the first time and then Flay kept complaining and then he faced him again and he just barely won.
But to be fair.. Sakai has been cooking since forever - so his experience gives him an unfair advantage - which it must take years to get that good.. but if that is true then the newer chefs ( ICA's ) should be using more of the basics.
Negative:
I've noticed that every chef uses the exact same things: Truffles, Caviar, Lobster, and Filet Mignon - Regardless of the item. Sometimes they mix them all together without knowing if they mix well or not - it's like a competition to see who can make the most expensive dishes almost!
Also, The main ingredient itself is *usually* nothing spectacular.
Battle Pizza Dough? Battle Hamburger? Those are really lack luster and limited. Battle Awful at least was because of the Halloween theme. But Theme BREAKFAST? Why not have Battle: Dinner. ? ( On wait! They did that - it was called Battle :Farmers Market. A real lack of creativity ( but then to be fair, Iron Chef Japan has done everything 3 times over) But seriously, how are they suppose to incorporate a definite flavor of the theme into each dish? It use to be a huge problem on how to incorporate.. but this time It IS the dish - it removes all challenge. ) The Japanese iron Chefs used versatile items that were a major challenge to the chefs! ( Like Yogurt and Chen Kenichi )
The Chairman:
This is a minor thing. Chairman Kaga was so fruity and flamboyant it was great- His nephew.. is just.. geeky and doesn't sound as cool. He needs to be shoving Entire food items into his mouth more often. But to be fair, English doesn't have the same edginess and coolness sounding factor as Japanese does.
The chefs:
I don't know, this is my biggest complaint.. they seem much less.. skilled. Each Japanese Iron Chef knew exactly what they were doing - and they had an EXACT reason for every ingredient and never wasted anything and they knew how to blend everything into a harmonious mixture of Flavor, Aroma, Texture, and Visual Presentation ( mostly ). The American chefs just add in 30 flavors like a if they made a Mulberry-Dijon-Ginger-Jalapeno-Chipotle-Avocado-Maple-Chicken. It seems like they don't even understand the basics and just throw in every "popular" spice in and blend all the flavors in )
Meanwhile: Iron Chef Japan did things like milk baths for fish because it removed the smell of fish, or added things to reduce odors or flavors to balance their dishes. They allowed their Techniques speak for themselves and then accentuated their dishes, rather than have some spices with main ingredient mixed in.
You can also tell that the chefs are given the ingredient information ahead of time - because as soon as the ingredient is announced they(Iron Chef and assistants ) all run up and then grab the items and run back and start cooking immediately - even without the Iron Chef's input
The Atmosphere is completely different
Don't get me wrong, change is good.. but it's more about the competition than it is about the food anymore..
Just look! They completely cut out the food viewing portion! That 2-4 minute portion where they show the delicious delicious food and explain what it is or what they did to deserve the title of Iron chef or why they deserve to be the challenger! How can they cut that out? That was the best part of Iron Chef! Now you have no idea what they cook! Are they trying to say everything else is more important than the food? Is the food not worthy of mention?
However, on the Positive side!
One thing I don't miss: FUKUI-SAN-FUKUI-SAN-FUKUI-SAN!!
I think the english translators could've done a better job, but at least the announcers on ICA aren't super annoying ( Except one guy whom which I heard say "Konbanwa" Which he should not even be saying because he's American speaking to an American audience.. )
The Critics!
This one can be positive or negative. The critiques seeeeem like they know what they're talking about. The Japanese translators might've been on crack but "This tastes so good that I can't stop smiling" is kind of a lack luster comment.
But the negative part is. . . Who are these critiques? and who are they to badmouth some of these chefs like they do? Some of them are so picky that they're really aggravating. On occasion they pick some reaaally random people, but then again so did Iron Chef ( Japanese )!
I just think this show is inferior to the Japanese iron chef - It lacks Depth. Character.
Finally, incase you don't know this already, I'm a Die-Hard Hiroyuki Sakai fan, and My belief is that if any one of the American Iron Chefs faced Hiroyuki Sakai, they would be utterly crushed. I mean, he faced Morimoto and won 95points vs. 100 points ( perfect by the way ) and Morimoto faced Bobby Flay and won the first time and then Flay kept complaining and then he faced him again and he just barely won.
But to be fair.. Sakai has been cooking since forever - so his experience gives him an unfair advantage - which it must take years to get that good.. but if that is true then the newer chefs ( ICA's ) should be using more of the basics.