tmgrobyn

Yes Pam! We never box a cake if it is tiered. Why mess with perfection? For us it is just one more way to goof it up! hehehehe! I've seen them bake also. We use way more frosting than he does and the "how do they taste?" question was always on my mind too. ghost your cake sounds delicious! That flavor combo is one of our most popular.

Okay Bourdain, obviously you won't be going back to Namibia anytime soon. You look tired and a bit road worn. Then to be presented the best of what the tribe eats was exactly as you aptly put it: gritty grainy yechhhhh! Man I understand bushmen and all but come on, buy a pan or two! My hats off to you. I know I could not have gotten through it. And certainly not as eloquently as you.

I love the show because of its realism. The back of the bakeshop I manage is a lot like theirs. Fun, very hard work, tedium and sometimes a bit snarky at stupid customers. Duff and the gang aren't painting an unrealistic view of a bakeshop. It's great. The delivery with one hand on the door while balancing on the knee, I have done too many times not to shudder everytime I see it done by someone else. Ick. Some people may think the $1500 was too much, but not a bakeshop worker. The ingedients are only the beginning!

You can't beat Sweet Miniatures by Flo Brsker for desserts. Her technique is explained thoroughly and she give the "whys" as well as the "hows". There is nothing more fun than to create a miniature dessert that garners glowing reviews from family and friends. I haven't made anything that wasn't enjoyed from her book. (this was not a paid endoresement)

My most used cookbook is Sweet Miniatures by Flo Braker. The woman is responsible for so many accolades on my behalf! In fact my first copy is so worn and falling apart I purchased a second as a back up. I use all the usual suspects on occasion but could not live without On Food and Cooking, Mcgee and Cook Wise, Corrihor. Most people find them tedious, I find them fascinating. I must know why something didn't work and love knowing how to combat errors head on. I am a cookbook collector and probably have amassed as many Ancient Studies books my husband owns. So there'll be no use it or lose it in this house!

This episode underlines the reason alcohol can ruins even the best of celebrations. They had a good night, they gitched and growled at each other but it was marcel that popped the first bottle of bubbly on camera. A few too many for Cliff got him into a bit of a jam. I really don't believe any of it was career threatening at all. I've seen worse in the backrooms of many a shop. The producers are milking this sorry season to make the most of it. The timing of the "bad-mouthing" articles are just that. Sensationalism will get you viewers any day. There is a lot happening behind the scenes or left on the cutting room floor that we don't see that adds to the controversy. No one gangs up on Marcel, it's the perception the producers want you to see. All in all a pretty good night. Ilan- what was that??????? Chicken livers and chocolate, wow, what a let down. All in all I think Ilan is a weeny. He hides behind everyone and can cook, but not very impressively. I don't know who wins this, but I will be sorely disappointed to see Marcel walk away with this. Although, I'll be able to put it in perspective with the rest of reality tv. A bunch of limelighters that amount to not much of anything but entertainment. Think about it. Anthony Bourdain and Marcel co-equals? I think not.

I think you're quite right on that!

I thought this weeks challenge was extremely unrealistic. No one can go from bare walls to up and running restaurant in what 12 hours? Really dumb on the part of the producers on that one. I'm still not getting the diner menu, way too many extremes. Then for Sam and crew to decide on an Italian themed restaurant, but forget the wine???? even a rank amateur could have gotten that part done. Sigh. All the brewhaha over FOH practices. Sorry but TOP Chef's aren't ever really going to be schooled in FOH. Yes, eveone does a rotation in school, but they're in the kitchen because that's where they belong. They should have schooled the help better IMO. But then again, where was the time to do that? It looked way too much like a half a**ed attempt at a Hell's Kitchen episode. That woman! "It's overdone," come on lady you're getting a free meal and you're not a restaurant critic, just someone who watches too much reality tv! Who should have gone home? Whoever thought of this challenge!

I thought the exact same thing, even mentioned a Sacher Torte with gold leaf, to my husband. Your other choices are superb. I might have gone with an aspic with foie gras for the pride portion (just beacuse it's so hoity toity). Fun to think about. I loved the theme. And hooray for Michael he finally steps up.

I don't really care what Gordon wears. What I am concerned about is the fact that he has to take off his shirt and put on his chef's jacket on every show. Yes, Gordon, you kindof work out. We know. Enough already, dude.

I saw it yesterday and it was a pure delight! The first cookie scene was incredible. I loved it and wanted cookies so bad! (The theatres really miss out when they don't cross merchandize with their movies.) The chasracters were great, the vignettes were deep, and each and every character was imbedded perfectly. I loved it. What were they eating? I noticed it immediately and could not identify the "mound".

Yes, I liked his sunglasses too. I really thought the contrast the editing showed of the five having a great breakfast and just enjoying the moment was great. The problem with this episode was the constant bickering. While it may be top chef, no one has earned it yet and to not be able to set personal differences aside to plan a menu is just ridiculous. Everyone knows the menu must be planned! It's what was wrong last week, and then followed to this week. Come on, who hasn't thought of Thanksgiving dinner in a cutting edge way????? I can imagine most of you have at one point or another if you've made the big meal year in and year out. These people don't impress me as top anythings. Betty's comment that she makes 'comfort food' was stupid. How comforting is creme brulee? It's a fine dining dessert that has trickled down to the masses slowly and cannot be found in most chain restaurants. So I don't buy the "comfort food" excuse. It seemed they were all so disgusted that they were cooking for the others they lost their objectivity. If you're going to be a top chef, you should be able to think outside the box. And the "cutting edge" twist should have given them a clue. There were guest chefs every week. Who is the cutting edge king? Thomas Keller, of course. If nothing else, have you not flipped through the French Laundry ncookbook and bringing that "flip through" shoul dhave spurred some creativity. Not even Marcel could come up with something creative. The use of Bourdain blindsided them and they were all caught with their pants down. I loved it and would have loved to see the out-takes on that one. If I had to go cutting edge I possibly would have tried a Turkey stuffed pumpkin ravioli, with a light truffle cream sauce, plated with a sage infused polenta. A cranberry sorbet, not cutting edge but close. What ideas ran through your minds? This might be fun, let's see how we would please anthony's palate.

I found that when I use dry roasted almonds I get a "drier" flour, coffe grinder works as well as my cuisinart. I know the flour you're talking about. Trader Joes sells it. It is very dry and powder-y. I use it quite a bit for coatings.

Wowzer. Thank you for sharing this evening with us. Excellent opportunity. What great fun!

Thank you Mari (through k8memphis). I knew I'd seen more than just Saptosa on FN prior to this contest. Mari, I thought you did a great job with your cookies and was rooting for you all the way! Your kids are so cute!

I am sorry but I have no info on a registry. I just had to say though, you are a person of my dreams. Very smart to be seeking gifts one could really use! The alternative is to tell those you love. what you are seeking. Monetary gift cards would be an excellent way to apply the gift to things you are hoping to receive.

I am watching the show right now. AS soon as they introduced the contestants, I noticed something odd. Saptosa Foster has compted on other shows for Food Network. She won a pie baking contest back in 2004 for Crisco and then in 2005 won the Fish Grilling Cookoff on the food network. I seem to recognise one other contestant but can't put them on a show yet. These may be home bakers, but they're not your average run of the mill at home baker.

Excellent coverage Bourdain! Well done.

I've had WaiterRant bookmarked as a daily read for two+ years. I have been entertained by him continuously. Reason being is that he is not only a FOH master, but also a divinity school drop out and psych ward (employee) refugee. His take on the human condition is excellent. I enjoy his ability to see beyond the person he serves and take it to a higher level of service. Anyone can get angry and not care about the faceless people they serve. It takes creatvity to use pens sponsored by drug companies to his customers for check signing. His viagra pen alone is worth worth pages and pages of literary prose.

Eh, Bourdain! Keep yourself and the crew safe! I'd love to hear the in person nasty bits version of this episode. Stay safe and we'll see ya on the flip side.

I have the ACMC machine and have used it for five seasons now. I like it, it's simple to use and as long as you pay attention to your volume used and keep it loaded it can run all day keeping chocolate tempered and dipping whatever you need. I use a blend of Peter's Newport (10 lbers) and Scharffenberger (1 oz).

Chris, when you get to San Diego I have a couple of suggestions. I have been eating at both since the late 70s for one and the early 80s, cops gather at both also. 1st - El Indios of India street. Great California Mexican that went from tortilla factory to restaurant, family owned to corporate and back again, still good food. 2nd Family House in Chula Vista. Best breakfasts on the planet. We always stop prior to a fishing retreat in Mexico. Get there early or stand in line. Food is average american fare made to perfection.

Way to go Chris! I would love to see the behind the scenes wrangling that led to this wonderful news! After your first season, and you truly get off the beaten path... I second the route 66 travels. There's a great little mexican place in Snowflake arizona. Best mexican ever, after San Diego that is. I'll watch for certain. I watch to be entertained. There's nothing entertaining about MSM.

I bought a bottle at my local cake supply store. $3.00 for a 1 oz bottle. It is packaged by LorAnn Gourmet and they have a website LorAnn Oils so you may be able to buy it direct from them for less.

I like using freeze dried strawberries quite a bit. They have an intense flavor and uysually work well to get the bits of berry throughout. I buy mine from Honeyville. http://store.honeyvillegrain.com/index.asp...PROD&ProdID=600