johnsmith45678

Boy, the segment on top of Pikes Peak was lame, but it didn't look like they were up there in the summer when it's overrun with tourists. There's a lot of junk on the top, except for about a bare quarter of it which looked like that's where they were filming. There's a cog railway that runs up to the top, right next to a big cafeteria and gift shop (which I'm guessing wasn't open because I'm sure they would have filmed in there), there's several monuments and memorials, maintenance and utility structures, parking lots, and otherwise bulldozed ground. A real eye-sore, especially if you've spent hours hiking up. The view to the east is impressive, and the hike up takes a lot of endurance (took me about 11 or 13 hours round-trip, can't remember which -- there are ultra-marathoners who can run up the about 12.5 miles and over 7000 vertical feet to the top one-way in two hours and change).

Totally.

Has anybody come up with some "rules" for combining flavors? e.g. what spices, herbs, etc. go well together and with what types of foods, and also what makes for bad combinations. Some examples: Good basil and/or garlic and/or oregano and/or pepper + tomatoes dill + fish lemon + fish cayenne + chocolate salt + just about anything chives + sour cream and/or potato Bad cumin and/or garlic and/or pepper + dessert Hmm, I can't think of any other bad ones. When I pick spices and herbs to put in food, I just add what I think will taste good, imagining the combined flavors. But I can't think of any "rules." I'm sure there are books written about it.

"Genetically-modified" doesn't scare me. Much ado about nothing.

I'm the opposite -- I buy the "healthier" cereals and the cheap milk...

I definitely don't think it's one of GR's restaurants. He'd NEVER trust one of them to run one of HIS restaurants (notice last season the prize was to work UNDER him) without his standard process of beating and beating and beating on them (like Mark Sargent).

Awesomeness Kerry

If they didn't start promoting it until Tuesday, it'll likely take a while to show up in Google. Things show up quicker in Google News I think.

I happened upon this recipe: Anybody up for trying it?

Jeez, I can't stand Heather either. Big cry-baby and touchy-feeling outside the kitchen, but too serious and bitchy in the kitchen when the heat's on.

Recommendations? Don't let them know you're a tourist!

Hey Heidi -- just curious, where have you worked? Are you hot?

Next time, tell them they should order a nice can of STFU.

What "bandwagon" issues?

A steak house?!? Wow! There's a high-end restaurant type of restaurant that's amongst the most difficult cuisine. ;P But maybe I'm wrong, locally a well-known chef went from a very well-known and respected restaurant (Mel's) to work at a steak house (Elway's). Virginia's an idiot for picking Keith -- surely her ditzy brain remembered how he loathed her (well, except for when they went to Vegas together). I'm not surprised Keith pulled that. He would have been different for Heather.

Already been thought of and implemented!

In what aspects do you consider Heather a pretty poor line cook? ← I would not even begin to know where to start in answering that question. What a cop-out! I'll just presume you don't know what you're talking about then, unless you bring up some specifics. ← My friend if you believe a professional chef de partie can't get the food to the pass then you have every right to that belief. I don't remember that... Sure, feel free! No insult intended, we just disagree then. Yeah, agreed. She stresses way too much. But I think she could handle being a line cook (and was the best line cook of this season), but would want the sous chef keeping an eye on her. I wouldn't describe her as a poor nor a great line cook.

In what aspects do you consider Heather a pretty poor line cook? ← I would not even begin to know where to start in answering that question. What a cop-out! I'll just presume you don't know what you're talking about then, unless you bring up some specifics.

In what aspects do you consider Heather a pretty poor line cook?

Got pictures?

belt-and-suspenders?

Hey, that'd go great with my $445 All Clad saute pan (if I had one)!

Fly-swatter too!

Hell yeah I use a splatter screen. I think it reduces all splattering to just about zero. Of course some splattering still occurs when I have to take it off to add things, and stir, but the mess is far far less than when I didn't use one. I think I paid $5 for a largish one, at a restaurant supply store or somewhere. BB&B had three-packs of them in different sizes, last time I was there.

What does that have to do with The F Word?