Warhammer cake bites into Food Network

I love cooking but I hate Alton Brown. Can't stand watching Iron Chef America specifically because of him.

Downvote the non-believer!

Anything but Rachel Ray... she is just annoying

Fuck you. Short Circuit sucks.

I kid, of course, and I can also understand why you don't like AB. I love the guy, but he's SO ANAL. Also, he likes to talk. A lot.

Oh, God. Solace, you've hit the nail on the head. Why does she have a talk show?

Im tired of watching re runs of "Tender is the loin". =|

i miss it when you were Robert Loggia and Doctor Doom at the same time

dude, alton brown is amazing. hands-down my favorite person on food network. morimoto is number 2. good eats is one of the most awesome shows ever made.

@NukeAssault

That's my least favourite episode.

@Wayne

Those were the days. (segue into http://www.youtube.com/watch?v=V1u4NYpwq_U)

@Sly

My dad's actually met Morimoto. He was in Philly on business and went to his restaurant. He brought food to dad.

God, that last post was a grammatical disaster.

Semi-Homemade With Sandra Lee is the BEST!

She makes the best desserts!

dude, that's amazing! morimoto is easily my favorite iron chef. he's not afraid to be different in his techniques. and you can seriously tell that most competitors are intimidated by him. whenever someone chooses morimoto, you know he has balls.

and just to elaborate on the technique thing - you know how bobby flay always puts southwestern chili peppers in his dishes? it's much too predictable. morimoto rarely does anything the same way, so it's always awesome seeing what he cooks up.

sandra lee's story is pretty sad. but yeah, her desserts always look good. also - giada is very awesome too.

I asked Dad about Morimoto and he said "His sushi is the best I've ever had."

You see, my grandfather on my father's side used to own a sushi cart in Kyoto and he passed his technique on to Dad.My dad praising someone else's cooking is almost unheard of. Believe me. I know.

Batali pwns everyone.

Good eats is the TV show that actually got me to cook. AB simplifies things so well, and he makes it interesting. He has a such a depth of knowledge and approaches cooking in a way I haven't seen other TV cooks do. First he frames the dish by what is it trying to do and what are its most desirable traits, and then he comes up with the best way to accomplish it. Brilliant.

You just summed up Good Eats perfectly.

nope, morimoto pwns batali. but you were close, batali does come in second place (even though he's not an iron chef anymore).

and drumwiz, you summed it up near perfectly, but you left out a key ingredient of the good eats recipe. the funny little skits. every episode has tons of awesome little skits to show what he's talking about. the skits are what made the show so interesting to me.

WHAT?! No more Mario?

It's been a while since I've watched.

http://en.wikipedia.org/wiki/The_Next_Iron_Chef

first paragraph.

Alton Brown is good because he explains the "science behind a specific cooking process. Maybe the word "hate" was a little extreme but he is just one of those guys that annoys me to no end. I don't want to take away from his knowledge or what he has accomplished but was just trying to express that he irritates me. Thats all.

Diners, Drive In's and Dives Rules

Thanks to Alton Brown, should I ever find myself stranded with only a Dutch Oven, I know 1001 ways to use it.

@Deaftly And yeah, the triple D rocks. I just saw a place about 30 minutes from me that I hadn't heard of before, gotta check it out soon.

So true. Did you see the recent one with the Star Wars cake? That was pretty great.

http://www.charmcitycakes.com/gallery/shaped/crayons/

that one is one of the more impressive ones IMO. very intricate.

The crayon box actually looks simple in terms of the design itself. The crayons are probably nothing more than shaped fondit. What makes the crayon box special is the artist who painted the crayon box itself. Thats where probably 90% of the work came into that cake. I like when they make recreations of stadiums or tall buildings that are almost completely edible. I bake and cook a lot and have done a lot of cool stuff but what impresses me the most about Ace Of Cakes is when they can accurately scale a large city skyline, stadium or building. I'm not saying the crayon box isn't impressive (because it's very impressive) but I think the shapes themselves aren't difficult. What makes it difficult is the detail of painting the shapes.

The did a tractor cake that absolutely blew my mind because it incorporated so many parts that had to be done to scale which is extremely difficult when baking any themed cake that isn't 2-D.
http://www.flickr.com/photos/hyperbolation/3239308271/

When they can make something that looks like an actual hobby kit model where it looks like the thing would work for real like in real life they have crossed the uncanny valley in terms of baking.

I've done some wicked stuff that took 2-3 days ... I'm talking 3-D pandas that sit up on their own, christmas tree cakes, I've done a 2-D flamingo, ice cream cones and all kinds of stuff. I've made them with specialized mold pans and carved them from large sheet cakes myself. I'm just a hobbyist who isn't much of an artist and I've done some pretty amazing stuff that makes people smile. I couldn't imagine tackling the stuff these guys do when all they have to go on is photographs. Anytime there is a kids birthday or anyones birthday, special event, graduation or whatever I will make the cakes. I do it for the love of creating something and usually charge what it costs me in materials (if I have to buy a special pan, fondit, gum paste etc) and maybe a little extra if it takes a few days days. The hardest part I always have is with my icing techniques because I'm not classically trained. Thats why I prefer to make just a classic cake from scratch that taste good and has a basic design. It's another reason I enjoy cooking so much because the most important part is that the food tastes good and is prepared correctly. Having it look awesome on a plate is a part of it but not like the pressure of making all the 2000 stars on a 3-D panda look the same.

Everyone always tells me the same thing "you should go to culinary school" but I feel like I can get as good if not better knowledge by experimentation and working off classic dishes than paying a minimum of 20K for a le cordon bleu certificate.

ignore my rambling.

what i meant was attention to detail. and it's not fondit, it's fondant.

I was wondering how far down I'd have to read to find this comment.

Further than I expected, honestly.

I'm too scared to even try eating it.

The cake isn't a lie.

The cake is AWESOME!

Obligatory:

http://xkcd.com/606/

Obligatory +1 for xkcd.

That was meant for Manly.

yeah, it's not that expensive. i wouldn't mind paying more to experience morimoto's awesomeness.

also, ESC, DANG that's expensive!