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"Chef Tsai, you were outcooked."

Posted by Sheryl Julian  November 15, 2010 03:16 PM

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On the left is Marc Forgione of Restaurant Marc Forgione in New York, with Marco Canora of Hearth and Terroir. On last night's Iron Chef, which was a double elimination, both chefs were up against Ming Tsai of Blue Ginger and Celina Tio of Julian in Kansas City, Mo. and both won.

"I'm pissed," said Tsai, in the after-judgement moment when the camera zooms in. "I thought my food was great."

It certainly looked it. Tsai's ingredient was Mangalitsa pork, which he got because Canora won a quick drinks competition earlier in the show and got to take Waygu beef away from Tsai. Tio had moi (she oil-braised the fish for one dish; one course was undersalted, which she was penalized for). Forgione had lobster.

Canora is a funny guy, and from the slightly calculated way he was gathering ingredients,  aggressive too. He made clever little batons of beet and put them into a broth with the beef. The judges said there was a slight bitterness, which came from over charring the meat. But they gave him a pass.

Not so for Tsai, who served "sublime" (according to a judge) hot and sour pork shumai, then slow-poached lardo, whose texture two judges disliked immensely, and a roast pork dish. Judges pronounced Forgione's lobster sashimi, osso buco, and lobster-corn risotto "fantastic."

Both Canora and Forgione are headed for Kitchen Stadium.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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