The Secret Ingredient: Jello. Allez Wrestle!

As I've mentioned before, I have a special love for the hotties of the Food Network. I think it's just the juxtaposition of attractive chicks and food. It's like that old saying about the way to a man's heart, combined with that old saying about, um, hot...chicks... What can I say, it's just how I'm wired. I also loves me some Iron Chef America, particularly when Flay or Batali are challenged.

The point of all this is that this Sunday's going to be the Perfect Storm for me. That's right: Bobby Flay and Sweet Giada De Laurentiis are teaming up to take on Mario Batali and Smokin' Rachael Ray. I've set the DVR and marked it on my Google Calendar. Will Giada wear a low-cut top? Will Rachael be cooking in this? Will Giada's nails be mysteriously hand-model-perfect? Tune in to find out!! (I'm well aware that I'm more excited about this than I should be--there's no need to leave a comment to that effect.)

Now that I've said all that, let's talk a bit about Iron Chef America. I'm no foodie, but I do get that the secret ingredient should reflect a more American palette. Okay, fine. Believe me, I wouldn't want to see our little Cat Cora staring down an octopus (good grief, the poor girl had a hard enough time with pork!) Still, it does seem a bit insulting to me when the secret ingredient is so mundane. Cranberries? Eggs? Bacon? Frozen peas? Really? Now, before you say anything, I'm well aware that there's been some very interesting ingredients this season as well: fennel, bigeye tuna, I'm looking your way--you too goat cheese. Still, my advice to the "chairman": more Heinen's, less Giant Eagle. That is all.