Also to be even more exact there are only "world class food critics" on the show half the time. The other half are people like movie stars or others for publicity reasons. Trust me I have been following this show since it has aired in the beginning.
@ jaconcyr, He stated not that lamb is best served well done all the time, but for the individual dish to have the lamb cooked the way twas prepared. Be exact or don't comment is my suggestion!
batali claims to know how a secret that we don't, that lamb is best served overcooked and tough, anyone who has had lamb knows that medium-well lamb is about as good as medium-well beef which is also about as good as a mcdonalds, batali is a great chef but i don't think i can stand listening to him explain every single detail of his cooking in italian and listen to him to tell world class food critics where every part of every dish is from an exact location of a province of a state of a country
I have to tell, I've seen a lot of battle from Iron Chef Batali, and this was deniately one of the most creative courses I've seen him make with a secret ingrediant.
wow close... but honestly.. if batali lost to one of america's 50 most beautiful people... i'd never rely on him again. cuz skills pay the bills... big ups to batali. although batali was more traditional, chef english was more original..
@swiffstep More original? Every one of his dishes used the dough basically as a flatbread or pita. Batali used it into a soup, as pasta dough, and also made it crispier then anything English did. Batali had him in originality, like the scorecard says.
@FlyingVshredz agreed. i just felt that the bubble dish was crazy enough to out-do batali with his traditional dishes. when i score iron chef is include 'creativeness' along with originality.
Well as an Italian I'm quite impressed at Batali's interpretation of our taste: it's both genuine and appealing to Americans, who usually like stronger flavors.
Hey at least I can help you with your obviously inflammated vagina. Just hold me close and squeeze for a purifying session of douching.
Anyway I'm sorry for being over-articulate, next time I'll just say "dude that was good shit" so I won't come across as a pretentious prick. That's because I care about you. And your vaginosis. Thumbs up for a constructive comment!
first off you can go ahead and add me to the expansive and ever increasing list of people who will never hold you close. secondly, if you've ever eaten batali's food you'd know he uses very strong flavors in almost everything. and finally I would venture to say that you probably live in the states and are pretty far removed from any real italian heritage you might actually have.
Hahaha, I'm sorry I'll never hug ya, but I was born and live in Milan. In my comment I do imply that he uses strong flavors, but he still manages to keep fairly close to the canons of Italian cuisine. The gnocco fritto, the cotoletta, the carasau bread, the testaroli are all traditional regional dishes, reinterpreted, but already quite flavorful in their original version.
I hold no grudges, but may I suggest you take a chill pill before you insult perfect strangers on-line?
@DonVoghano you may suggest anything you like. I use to work with batali and am quite familiar with his approach and understanding of italian food. But for your own sake know that your grammar and vocab are probably the least "douchey" things about your comment. From my perspective I would say that its your assumptions and generalizations about the american palate which contribute to your image as a pretentious prick.
I've seen American friends of mine mix porcini risotto and carbonara in the same dish and then asking me if I had any mayo, others actually tried to take me to Olive Garden... I have since pretty much given up trying to feed real Italian food to Americans unless I know they can take it.
I don't even think it's weird, I see the very same when taking my Italian friends to a jap restaurant. But you can't deny that a sour marinara sauce is what the average US citizen expects from a red sauce.
They talk faster than what the buck!
ghannamgirl1 7 months ago
its like a confusing frenzy and if the chef says one more gay retarded cheesy word...
adrianeaglrck 1 year ago
@adrianeaglrck By "gay retarded cheesy" do you mean Italian?
JustOneAsbesto 11 months ago 2
Hey Alton, the saying goes:
What doesn't kill you makes you stronger.
SheenaMalfoy 1 year ago
Also to be even more exact there are only "world class food critics" on the show half the time. The other half are people like movie stars or others for publicity reasons. Trust me I have been following this show since it has aired in the beginning.
jameskv14 1 year ago
@ jaconcyr, He stated not that lamb is best served well done all the time, but for the individual dish to have the lamb cooked the way twas prepared. Be exact or don't comment is my suggestion!
jameskv14 1 year ago
batali claims to know how a secret that we don't, that lamb is best served overcooked and tough, anyone who has had lamb knows that medium-well lamb is about as good as medium-well beef which is also about as good as a mcdonalds, batali is a great chef but i don't think i can stand listening to him explain every single detail of his cooking in italian and listen to him to tell world class food critics where every part of every dish is from an exact location of a province of a state of a country
jaroncyr 1 year ago
i just read a news when english's leave his fiancee...sick prick..i was fell for him n digging abt him in google wht i got is such a nasty. douchebag
larouge609 1 year ago
2 points!!!!!!!!!!!!!!!!
hel0m0t0 1 year ago
I have to tell, I've seen a lot of battle from Iron Chef Batali, and this was deniately one of the most creative courses I've seen him make with a secret ingrediant.
saevurr 1 year ago
wow close... but honestly.. if batali lost to one of america's 50 most beautiful people... i'd never rely on him again. cuz skills pay the bills... big ups to batali. although batali was more traditional, chef english was more original..
swiffstep 1 year ago
@swiffstep More original? Every one of his dishes used the dough basically as a flatbread or pita. Batali used it into a soup, as pasta dough, and also made it crispier then anything English did. Batali had him in originality, like the scorecard says.
FlyingVshredz 1 year ago
@FlyingVshredz agreed. i just felt that the bubble dish was crazy enough to out-do batali with his traditional dishes. when i score iron chef is include 'creativeness' along with originality.
swiffstep 1 year ago
@ DonVoghano & Pinklex03 ... honeymoon's over eh?
explodingpuppy 1 year ago 2
Well as an Italian I'm quite impressed at Batali's interpretation of our taste: it's both genuine and appealing to Americans, who usually like stronger flavors.
DonVoghano 2 years ago
well as a non-idiot, you're a douche
Pinklex03 1 year ago
Hey at least I can help you with your obviously inflammated vagina. Just hold me close and squeeze for a purifying session of douching.
Anyway I'm sorry for being over-articulate, next time I'll just say "dude that was good shit" so I won't come across as a pretentious prick. That's because I care about you. And your vaginosis. Thumbs up for a constructive comment!
DonVoghano 1 year ago
first off you can go ahead and add me to the expansive and ever increasing list of people who will never hold you close. secondly, if you've ever eaten batali's food you'd know he uses very strong flavors in almost everything. and finally I would venture to say that you probably live in the states and are pretty far removed from any real italian heritage you might actually have.
Pinklex03 1 year ago
Hahaha, I'm sorry I'll never hug ya, but I was born and live in Milan. In my comment I do imply that he uses strong flavors, but he still manages to keep fairly close to the canons of Italian cuisine. The gnocco fritto, the cotoletta, the carasau bread, the testaroli are all traditional regional dishes, reinterpreted, but already quite flavorful in their original version.
I hold no grudges, but may I suggest you take a chill pill before you insult perfect strangers on-line?
DonVoghano 1 year ago
@DonVoghano you may suggest anything you like. I use to work with batali and am quite familiar with his approach and understanding of italian food. But for your own sake know that your grammar and vocab are probably the least "douchey" things about your comment. From my perspective I would say that its your assumptions and generalizations about the american palate which contribute to your image as a pretentious prick.
Pinklex03 1 year ago
I've seen American friends of mine mix porcini risotto and carbonara in the same dish and then asking me if I had any mayo, others actually tried to take me to Olive Garden... I have since pretty much given up trying to feed real Italian food to Americans unless I know they can take it.
I don't even think it's weird, I see the very same when taking my Italian friends to a jap restaurant. But you can't deny that a sour marinara sauce is what the average US citizen expects from a red sauce.
DonVoghano 1 year ago
Damn! So close ...
And I thought that mozzarella balloon was genius!
ThInTrM 2 years ago 32
@ThInTrM Well, its done by El Bulli, he simply copied it.
simontja 4 weeks ago
lov how batali uses orange crocs : D
MIKNSKAR 2 years ago 27