Iron Chef - Battle Foie Gras (2 of 5)

TV Show Iron Chef

Iron Chef Nakamura
-versus-
Challenger Suzuki

Theme Ingredient: Foie Gras

Part 2 of 5

Category:

Entertainment

Tags:

• iron
• chef
• tv

[wxyzfactor]

Serve bizarro or bad food in a really nice restaurant, present it well, and charge high prices for it, and there are bound to be people who love it, maybe calling it decadent.

[wxyzfactor]

In reality people's expectations and need for justification have a massive impact on their experience. IE.$14 for a $6 burger. Penn and Teller Charged $200 for a $2 TV dinner and a $4 bottle of wine and people still said it was the finest dinner they'd ever eaten.

The food isn't beyond great. A) People aren't as perceptive as they think they are and B) the difference in quality in the range of food is vastly disproportionate to the difference in the quantity (of dollars one must for over).

[Dawgmeatt]

I love all the pseudo-intellectualism going on in here.

[jyhluk]

i wish they had better judges..

[bblue82]

@wxyzfactor

that is ridiculous. if you work with food and become educated about it you will learn there are huge differences between different ingredients. since you mentioned steak, if you were to blind fold me i could EASILY tell you the difference between a tgif sirloin and a black angus filet mignon. presentation, price, and perception are important factors, but to say that they are the only difference shows how little you know about food.

[laurasnedden]

my ethical dilemma about how foie gras is made (through force feeding) , it is a delicious ingredient. i have to disagree with wxyzfactor though...comparing a hot pocket or applebee's to fine cuisine is a little ignorant. food is not food. the only way companies like applebees are able to offer such low prices is due to cuts in quality. for the last century we have been increasing how many additives are in food and how much it's processed.

[thexev]

i couldn't be a judge on this show, or enjoy high end cooking. my palate is shit. which is kinda disappointing as it looks like fun.

[jwrubel]

I think he beat both IC Japan I and II, so he was better than people think

[CynicalGenius]

@ wxyzfactor - That's the difference between a gourmet and someone who eats as a function. Only10% of people have heightened palates. These people become chefs and afficionados of the food and wine world. You're probably not one of them.

My brother gets nothing but an ash taste from cigars. I can detect nuances such as the difference between a young or aged cigar from the same brand. I can detect flavor profiles of different tobacco from various countries and how they were aged.

[tafeykey]

first impression of the new japanese iron chef... i want michiba back :P

[amayagab]

Theres a restaurant called "Au Pied De Cochon" here in Montreal and that Anthony Bourdain guy made a segment in his show about it. If you like foie gras check it out it's on YouTube. I rub one out to it every now and then.

[spyder2600]

Gavage, my friend.