-=> CAROL SHENKENBERGER wrote to BOB BREED <=-


 > Another thing I note is anytime he is cooking where you use a crust, he tend
 > to use white flour and rice flour as a mix?  Then he often tosses in somethi
 > to give it a kick, chili powder or whatever.

 CS> Not a bad combo there!  You'd get a crispier almost (dang, word escapes
 CS> me, starts with T and is a crispy thin crust).

yeah, he mentions that.  :)


 CS> Comes from a Japan challange show.  The 'Iron Chef' was a top chef and
 CS> an award given to few.  You could challange them and see if you made it
 CS> to 'Iron Chef' level as well.  The American show is a knock off of it
 CS> and the host is actually a relative of the one who did the Japanese
 CS> one.

I went on the web and read a bit about this. Turns out the guy really isn't a
relative at all, just a actor. :) 

 CS> The difference is the Japanese one, did *not* let you know what the
 CS> 'secret ingredient' was before it started and you could tell.  It also
 CS> used a far wider range of 'secret ingredient' which tended to be
 CS> something not at all Japanese.  Something that would be a challange for
 CS> a japanese person to cook.

OK

 CS> The American version of the show tends to be more mundane by far and
 CS> your 'secret ingredient' tends to be known in advance.  Might be
 CS> something as simple as Pasta in an American version show.

They settle on 3, but the actual one isn't known until the challenge date. 
According to the web, they have to allow the chefs to order stuff so they can
cook the meal - thus they have to have some idea as to what the secret thing
will be.  Also they give them 500 bucks to shop for the food. 

 CS> Both are fun to watch though!

Hectic and very busy chefs. :)   

What would a Iron chef rake in salary wise?   Or any top chef for that matter. 
Do any rake in a million or more?

Bobby Flay owns 3 restaurants, add his stuff on the Food Channel, and the fact
he is a Iron chef - he must be close to that?





 
--- MultiMail/Win32 v0.46