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Dignan

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Everything posted by Dignan

  1. He ran out of time. The only reason he got any soup on the plate/in the cups was because he threw it at them as time expired. He had no time to lalde, clean, etc. Certainly he should have managed time better but that bit several of the contestants.
  2. He's getting a razzing on his facebook page. He's made one comment in reply. We don't comprehend the reality TV interview process, and Top Chef has dull cleavers and hacksaws.
  3. Dignan

    A whole prosciutto

    I'l check it out next time on my way through. Maybe I'll find some treasure too. Yes, the Black Hills and the Bear Lodge aren't quite the Rockies, or the Big Horns for that matter, but its pretty countryside. And you mention downthread about veal being rare, don't see it much around here either. You can buy half a steer, of course, if you have a place to store it. Lamb, too, which also tends to be rare in the stores.
  4. They had me at Pee Wee Herman. One of the challenges must be in the basement of the Alamo.
  5. Dignan

    A whole prosciutto

    I pass through there about 4 times a year. Care to name the store?
  6. Unrelated allegories and unfounded conjecture. Unrelated to the instant topic, because making something currently legal illegal isn't the same as the vice versa. Unfounded because best i can tell, Fed law makes it illegal to slaughter horses for human consumption across state lines. California has an explicit law for its borders. I can't find a substantiation for the idea that horse meat is not legal ANYWHERE in the US; I don't know whether you mean consumption itself or the slaughter therefore; I'd appreciate a cite to authority because I hear the claim sometimes.
  7. I can't imagine who the people are that are watching it anymore. This is a common and maybe tiresome complaint, but Alton I last watched regulary, and burned out on him about a year ago. I first started watching Rosengarten and ol what's her name, the short blonde and I'm shamed I can't remember her name at the moment, she's rememberable and I'm just having a brain short. They were just a stove and heat and they told you what they were doing and why. This other mess they keep putting on, feh....
  8. Dignan

    Obscene Sandwich

    Man, that looks good. Well done.
  9. I miss it as well. One of the blogs I used to read called it "the sniff and sneer." He would ask about the plan/intent of the dish and give some feedback to the viewers.
  10. We're a malbec house lately too. I don't know a lot about but we've got some Gascon with nice flavor, versatile, and a good good price to boot.
  11. Oink in Edinburgh only serves roast hog.
  12. The conch were most very likely planted. Doesn't Bourdain schtick on his experience shooting fishing segments that they wont be there when the cameras are on? The fish, I mean? Probably applies to conch too.
  13. I expect you could re-edit each episode and tell a different story. As far as this re-edit for the re-air, sometimes the first run of an episode goes an hour and 15 minutes, but the re-airs are edited back down to an hour to make them more schedule friendly. That's a moment they should have kept though.
  14. Isn't celery almost all cellulose? And isn't it pretty close to being wood if it had been born better? If the additives were made from processed celery would that still be evil?
  15. Wikipedia has an article for each season, and they are quite detailed. There's info on the challenges and the outcomes, etc.
  16. And here I thought we were actually going to make it through one season without someone accusing the producers of cooking the books. I implied much the same about the undue influence of the producers several years ago in one of these threads, when I thought the show was similar in philosophy to the Next Food Network Star with its broader criteria for winning. Tom said a few seasons ago in an article from somewhere which I apologize I can't find that the disclaimer was there to allow the producers to participate if necessary to resolve any issues that might arise at judges table. His example was the Marcel head shaving incident, where Tom wanted to send several chefs home for their participation in it, but after discussions with the producers did not do so. There was a restaurant wars do-over in Miami, and this weeks no loser decision which also surely involved producer input. I think its reasonable to have a clause that allows the producers to be involved in changes in circumstances and on the fly decision making when putting together a season of TV. I've seen nothing since then that would lead me to believe that contestants are advancing who should not only becuase the producers told Tom, "Hey, you know what would be some good TV?...."
  17. Product placement is the show's bread and butter. Product placement is the show's Pepperage Farm and Land o'Lakes. Za-zing!
  18. Product placement is the show's bread and butter.
  19. The downtown waterfront has some good places. Try one of these: Park Shore Grill Zgrille Ceviche Tapas There are 3 or 4 other restaurants along the same stretch of street. Cassis Brasserie and Bella Brava are a couple of others.
  20. Having watched it again, her testimony that it was basically "perfect" borders on the irrational. There are too many variables between chef and diner in this context to be unable to acknowledge there might be a problem.
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