300 replies to this topic

[Lisa Shock]

Jaymes, none of your points about beans were made in the show. There were no positive comments made about beans in the episode whatsoever. What actually aired were lots of clips of people repeatedly asking 'this don't have beans in it now, does it?' and such, along with lots of grins and happiness when they were assured of a lack of beans.

I didn't conclude that all of Texas is anti-bean. I said that that Texans came across (were portrayed by the editing staff) as anti bean and very inflexible about their definition of chili, which I found odd in a cooking competition that usually celebrates creativity.

[annabelle]

Lisa, I would conclude that the editors of the show are a bunch of damned yankees.

[jsmeeker]

Jaymes, none of your points about beans were made in the show. There were no positive comments made about beans in the episode whatsoever. What actually aired were lots of clips of people repeatedly asking 'this don't have beans in it now, does it?' and such, along with lots of grins and happiness when they were assured of a lack of beans.

I didn't conclude that all of Texas is anti-bean. I said that that Texans came across (were portrayed by the editing staff) as anti bean and very inflexible about their definition of chili, which I found odd in a cooking competition that usually celebrates creativity.

I think the anti-beans in chili comments came from the customers.The Texans. They know what they are talking about. The chefs simply catered to the tastes of the region. Smart.

[Jaymes]

Jaymes, none of your points about beans were made in the show. There were no positive comments made about beans in the episode whatsoever. What actually aired were lots of clips of people repeatedly asking 'this don't have beans in it now, does it?' and such, along with lots of grins and happiness when they were assured of a lack of beans.

I didn't conclude that all of Texas is anti-bean. I said that that Texans came across (were portrayed by the editing staff) as anti bean and very inflexible about their definition of chili, which I found odd in a cooking competition that usually celebrates creativity.

I think the anti-beans in chili comments came from the customers.The Texans. They know what they are talking about. The chefs simply catered to the tastes of the region. Smart.

Yes, but remember, the one that lost was the sweet mole-inspired one. Not the one with the three kinds of beans.

[Shalmanese]

Jaymes, none of your points about beans were made in the show. There were no positive comments made about beans in the episode whatsoever. What actually aired were lots of clips of people repeatedly asking 'this don't have beans in it now, does it?' and such, along with lots of grins and happiness when they were assured of a lack of beans.

I didn't conclude that all of Texas is anti-bean. I said that that Texans came across (were portrayed by the editing staff) as anti bean and very inflexible about their definition of chili, which I found odd in a cooking competition that usually celebrates creativity.

I think the anti-beans in chili comments came from the customers.The Texans. They know what they are talking about. The chefs simply catered to the tastes of the region. Smart.

Yes, but remember, the one that lost was the sweet mole-inspired one. Not the one with the three kinds of beans.

The crowd got to pick the favorite but the judges got to pick the least favorite. It's almost certain that the two bean recipes were excluded from winning as the rabid anti-bean contingency would have torpedoed their chances but, as long as they tasted good, they were safe from the bottom.

[David Ross]

If you'd like to review the recipe of the winning chili, (all the recipes no less), go to this section of the Top Chef website here and get a more clear picture of the ingredients that the Cheftestants put in their chili bowl.

[Jaymes]

Jaymes, none of your points about beans were made in the show. There were no positive comments made about beans in the episode whatsoever. What actually aired were lots of clips of people repeatedly asking 'this don't have beans in it now, does it?' and such, along with lots of grins and happiness when they were assured of a lack of beans.

I didn't conclude that all of Texas is anti-bean. I said that that Texans came across (were portrayed by the editing staff) as anti bean and very inflexible about their definition of chili, which I found odd in a cooking competition that usually celebrates creativity.

So are you suggesting that the producers/editors should have aired a disclaimer delineating all the other ways that Texans routinely use beans so that viewers wouldn't reach an incorrect conclusion about Texans and bean habits in general based on one episode that showed a few Texans eating one dish?



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Edited by Jaymes, 30 November 2011 - 01:24 PM.

[Jaymes]

I didn't conclude that all of Texas is anti-bean. I said that that Texans came across (were portrayed by the editing staff) as anti bean and very inflexible about their definition of chili, which I found odd in a cooking competition that usually celebrates creativity.

And...

Insofar as Texans being "very inflexible about their definition of chili," although I wasn't around in the days of the vaqueros and the cattle drives north, I've been told that the original Texas chile was basically nothing much but beef simmered long and slow in a little water, or maybe beer if they had it, with a variety of chiles - no tomatoes, no beans. Much like what we think of as New Mexico green chile today, to which nobody seems determined to add beans, and about which nobody gets upset.

If Texans are proud of their original dish, and want to stick to and honor that tradition, I just cannot see how anyone could conclude that makes them "anti bean" - any more than Italians saying that a proper carbonara never includes cream makes them "anti dairy."

I'm looking forward to the next episode, and something else to speculate about.

Maybe barbecue?

That should be equally interesting.

Edited by Jaymes, 30 November 2011 - 03:15 PM.

[Twyst]

Paul Qui came and gave a demo at my culinary school last week. Tried to ply some info on how things shake out on top vhef from him but had no luck :P

Hes a very nice guy and his restaurant is amazing so I will be cheering him on for the remainder of his time there.

[annabelle]

Oh noes! No more Chuy's awesome dad stories. I'll bet Dakota would have had enough money to pay her traffic tickets if she hadn't spent it all on ink.

That cigar thing was disgusting looking. The remaining Team Moto guy doesn't look to be in for the long haul.

[Jaymes]

Oh noes! No more Chuy's awesome dad stories. I'll bet Dakota would have had enough money to pay her traffic tickets if she hadn't spent it all on ink.

That cigar thing was disgusting looking. The remaining Team Moto guy doesn't look to be in for the long haul.

According to the folks that are watching "Last Chance Kitchen" (available online), wherein chefs booted from the main show get a cookoff with other booted chefs for a chance to return, Chuy bested the big guy, Keith. So Chuy isn't necessarily out of it for good.

[annabelle]

That's good to know. I liked the little guy.

[jsmeeker]

Yay! They are in Dallas. And they shopped at the Whole Foods I shop at. Cool. Of course, I am not allowed to park my Honda Accord in the fire lane . Though I am a little surprised they didn't go to the newer and MUCH larger location a few miles south.

[Bruce Earls]

I am suprised they didn't go to Central Market. Assuming organic isn't as important as food variety and quality, Central Market is my favorite by a large margin. To expand on the topic, CM has a robust selection of organic produce, but also an even braoder and often fresher selection of regular produce. CM has graded beef, including prime cuts, which Whole Foods doesn't. At least in Austin, CM has a much wider selection of seafood. Their cheese selections are much more diverse, their deli has a huge selection, I could go on and on.

Of course, I am not actually suprised, Whole Foods is listed in the credits as a sponsor. It is truely a shame that the chefs do in show commercials for the Toyota Crapola or whatever it is. I want chefs that want to make great food, not ones that want to do commercials. If I want commercial producing chefs, I'll just watch The Next Food Network Star.

[annabelle]

The whole show is a commercial. Ad buys pay for the network.

[Florida]

I am suprised they didn't go to Central Market. Assuming organic isn't as important as food variety and quality, Central Market is my favorite by a large margin. To expand on the topic, CM has a robust selection of organic produce, but also an even braoder and often fresher selection of regular produce. CM has graded beef, including prime cuts, which Whole Foods doesn't. At least in Austin, CM has a much wider selection of seafood. Their cheese selections are much more diverse, their deli has a huge selection, I could go on and on.

Of course, I am not actually suprised, Whole Foods is listed in the credits as a sponsor. It is truely a shame that the chefs do in show commercials for the Toyota Crapola or whatever it is. I want chefs that want to make great food, not ones that want to do commercials. If I want commercial producing chefs, I'll just watch The Next Food Network Star.

Um, TC is and always has been heavily commercialized. Personally, I think part of TC's "charm" is everyone's willingness to whore any product that pays the bills.

[jsmeeker]

They have to cover all the production costs somehow. And pay for those cash prizes.

Looks like this year that they have Shiner beer as a sponsor. That's good. It's a solid Texas beer. Crazy popular here.

[Jaymes]

That cigar thing was disgusting looking. The remaining Team Moto guy doesn't look to be in for the long haul.

Right. Note to self. If you're trying to come up with a clever and attractive and appetizing food dish, probably best not to fashion it in the shape of something that's already pretty disgusting all by itself.

Like a half-smoked cigar butt.

Edited by Jaymes, 02 December 2011 - 11:55 AM.

[Viktoria]

Was it me, or did Tom look unwell towards the end there? Or was he just really disappointed, do you think?

[pastrygirl]

That cigar thing was disgusting looking. The remaining Team Moto guy doesn't look to be in for the long haul.

Right. Note to self. If you're trying to come up with a clever and attractive and appetizing food dish, probably best not to fashion it in the shape of something that's already pretty disgusting all by itself.

Like a half-smoked cigar butt.

Plus, it seems like more appropriate after dinner than as an appetizer. If he was on the dessert team it might have made more sense.

[David Ross]

That cigar thing was disgusting looking. The remaining Team Moto guy doesn't look to be in for the long haul.

Right. Note to self. If you're trying to come up with a clever and attractive and appetizing food dish, probably best not to fashion it in the shape of something that's already pretty disgusting all by itself.

Like a half-smoked cigar butt.

It didn't come close to looking like a cigar--or cigar butt. It looked like the logs my dog leaves behind on the carpet when he's mad.

[David Ross]

Oh noes! No more Chuy's awesome dad stories. I'll bet Dakota would have had enough money to pay her traffic tickets if she hadn't spent it all on ink.

That cigar thing was disgusting looking. The remaining Team Moto guy doesn't look to be in for the long haul.

According to the folks that are watching "Last Chance Kitchen" (available online), wherein chefs booted from the main show get a cookoff with other booted chefs for a chance to return, Chuy bested the big guy, Keith. So Chuy isn't necessarily out of it for good.

Chuy wasn't the only one who could have gone, but he stood out in my mind for his utter lack of good judgement. I found his response to the Judges to be disingenuous. I have to wonder if he was really being truthful when he said he served the cheese/salmon/tamale type dish at his restaurant. If he does have it on his menu, one can only hope that he doesn't muck it up and serve over-cooked salmon with barely melted cheese like he did to the judges. Maybe it gave Tom gas and that's why he was in a foul mood.

Chuy is just another example in a long line of lower-tier contestants who pack their knives and go home in the early stages of the competition. It's that age-old problem that Chefs face--poor judgement in choosing ingredients and a dish that won't work within the confines of the challenge and the time limitations--then screw it up through poor execution.

My early favorite is Paul. I mean really, how can you not root for a guy who wins with Brussels Sprouts?

[annabelle]

If only Chuy could have asked his dad about execution, it would have worked out.

I want to see a lot of these chefs pack up and go. I don't like any of the girls except Lindsay, so far. I agree about Paul. He seems to be a nice, quiet, get 'er done kind of a guy.

[toolprincess]

Why do the Chefs have to be so snobbish about canned food? Granted it isn't haute cusine but they have to know that on Top Chef they want to see if you can really cook. My dad always used to say that it wasn't hard to do your best when you had every advantage at your disposal but it was notable to do outstanding in the face of adversity. Plus, judging from the grocery store shelves plenty of folks are using canned foods and these same people are watching Top Chef. another adage: Know your audience!

[annabelle]

I know what you mean, toolprincess. Did these chefs not know this was a contest when they signed up?

"I'd never use/eat/buy this crap", accompanied with a look of disgust. Well, no sh*t, Sherlock. Neither would anyone else if they had an unlimited budget, but they don't.

[Jaymes]

I know what you mean, toolprincess. Did these chefs not know this was a contest when they signed up?

"I'd never use/eat/buy this crap", accompanied with a look of disgust. Well, no sh*t, Sherlock. Neither would anyone else if they had an unlimited budget, but they don't.

Yeah...loved the Vienna Sausage win. "My daddy loves these." So she pulled up her big girl pants and did Daddy proud.

Instead of just standing there whining.

[toolprincess]

I know what you mean, toolprincess. Did these chefs not know this was a contest when they signed up?

"I'd never use/eat/buy this crap", accompanied with a look of disgust. Well, no sh*t, Sherlock. Neither would anyone else if they had an unlimited budget, but they don't.

Yeah...loved the Vienna Sausage win. "My daddy loves these." So she pulled up her big girl pants and did Daddy proud.

Instead of just standing there whining.

I know! My daddy loved them also and she made me proud.

[toolprincess]

Does anyone else think that scallops and shrimp are the most overused ingredients? If the contestants are not forced to pick a specific kind of protein I feel it's endless variations of shrimp and scallops. I know they have limited time but how about some lamb chops or chicken thighs or fish or anything besides shrimp and scallops. I like both but I'm developing an overexposure aversion just by watching the show. I can't imagine how Padma and Tom feel.

[Lisa Shock]

Does anyone else think that scallops and shrimp are the most overused ingredients? If the contestants are not forced to pick a specific kind of protein I feel it's endless variations of shrimp and scallops. I know they have limited time but how about some lamb chops or chicken thighs or fish or anything besides shrimp and scallops. I like both but I'm developing an overexposure aversion just by watching the show. I can't imagine how Padma and Tom feel.

I agree. I think there should be a season of the show where certain items are not allowed to be used and certain dishes (ceviche, bread pudding, carpacchio) are disqualified.

I saw an interview with one of the previous seasons' contestants and he said they used scallops a lot because they were readily available in the TC kitchen, were quick cooking and didn't need much prep work.

[Florida]

That cigar thing was disgusting looking. The remaining Team Moto guy doesn't look to be in for the long haul.

Right. Note to self. If you're trying to come up with a clever and attractive and appetizing food dish, probably best not to fashion it in the shape of something that's already pretty disgusting all by itself.

Like a half-smoked cigar butt.

Well, one of the signature dishes at Moto is called Road Kill.
http://egullet.org/p1645413