That guy is absolutely insane.

The foods are redonkulous.

Wow. Just wow.

I just got done watching him with those scotch bonnets about 20 minutes ago...

One of the many reasons the Food Network has degenerated from providing something meaningful and useful into simply "Douchebags in the Kitchen TV (but it's for the Nielson's, so it's ok)."

He tried the fabled extract of "ghost" peppers, 100x hotter than Jalapeños, on some wings. Tore him to shreds.

what a ... ... ... moron!

We were watching at the end, just to see him "break".

first time i ever watched it.

I'll watch Rachael Ray first. At least she's a little easier to watch, if not a bit more palatable. The recipes, that is... c'mon you know what I mean...

I give up...

lol

RE #4

Bhut Jolokia's are at a minimum of 100x hotter than Jalepenos. That assumes a very very hot Jalepeno and a very mild Jolokia. A more realistic difference is closer to 150x-180x.

How is that even measured?

Used to watch, now it's the same ol stuff every week. Kinda like Gordon Ramsey.

RE #8

Rub it on an open wound and see how loud the person screams. Multiply that by how long their eyes water when you mash a pepper up their nose and wipe it in their eyes. Add the logrhythim of how many feet of toilet paper (single ply) they go through the morning after eating 10 whole peppers.

Nah, seriously, it's rated on the scoville scale.

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

iron chef america **** rocks.

I watched about 3-4 episodes, got bored with it. I tuned in mainly to watch him wolf down a 12 egg omlette at Beth's diner in Seattle (the best place I know in Seattle for drunkard food as well as hangover food).

I have watched this a few times; usually unintentionally because the TV is left on after one of the FOOD shows I like........I've eaten a couple of the things he has.

I like Zimmern and Bourdain a lot better though......especially Bourdain (who is a goofy sort of a hero of mine).

Wifey loves cooking shows. I've watched Merill(sp?) on occasion and a few of the reality chef competitions.

I think it's cute when they "race" & sometimes cry at the end when they scorch their zuchinis.

Agree with Andy on this. Bourdain is the bomb although I do enjoy Zimmerman as well!

There is one guy with thinning blond hair who has a very, very clever comedic mind & can break things down into its simplest form- what's his name...?

I've learned a few things from him such as how to select & trim certain cuts of meat, the origins of certain foods, etc. Those are the kinds of basics that interest me.

In the early 90's, David Rosengarten had a show called TASTE on the food network. Ran for a number of years and it was great. Their network hasn't been the same for a while, especially after they added so many reality cooking shows.

#16 - That would be Alton Brown. He goes into great detail about how foods work together. I used to like him a lot, but not so much any longer.

^ Alton Brown (Good Eats)- that's it!! Don't like him as much- types of recipes or his shtick grew "old" on you?

^ I got tired of his jokes. Plus, I think he's running out of ideas for shows. A bunch of his original shows were quite informative and he made learning fun. But, it's grown a little weary and he's getting a little too boring and predictable.

Having said that, he does know his food and his foods chemistry. Thanks to him, we know the "why" is why foods complement or work well together. Also, we understand the chemistry behind them and why they do what they do....