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I think the Absinthe thing is getting blown out of proportion on here. The man took the trip so we don't have to, Absinthe, if you can get the real thing, is clearly not an addiction any one of us would chose in this day and age, mostly because of the cost/obscure factor. It's a campy thing to do, you know, fun. On Tony's part, he's even more cool for playing along. There was lots thrown in that segmet was of historical/cultural interest as well. For me it's hilarious. But I like that prodding of our protestant nature, but maybe that is because I think that it's a big part of the reason that WE suck.

Yeah I tuned in a bit late, I must have missed that part as well as the whole staying up all night making bread thing they had going on. I'm with you on chosing Michael, he is a bit stronger in the taste department I think, if I am seeing the taste right, and he definately wants it. So I guess I dislike him less at the end of the day. Ralph, he's too volatile, and bossy. I couldn't see myself going to work for him.

Thank you for the clarification, though I suspected as much from some things you've said in the past. I am the first to admit that I don't understand much of it and haven't bothered to check up on it for the most part. There are certain things I reject out of hand however, like the patenting seed stocks for example, and cloning of animals and subsequent shortening of DNA. It scares me to think that these products are here already. What scares me about it is that I am not aware to what degree I am already their guinea pig. Though I'm not necessarily opposed to being studied, it's tiring to think that corporations are the ones doing the studying. I'm not equipped to deal with their constant spinning of the facts. As for the rest of it I do try to keep an open mind for the possibilities, and hope they don't erase us from the planet in trying to get rich, rich, rich. I also hope that there is exhaustive and independant study being done of the results/effects.

Man, great show. I loved the whole thing, like "Cook's Tour" and then some. Absinthe Guy with the secret stash, Ms. Chu, the fireplace grill bitch, this show has it all. I do resent being reminded of how much I suck however, I want fur on my animal, the only thing I get is plastic. I missed the first Rocco comment some how, but MSO caught it, and then MSO got mad at me for keeping it on Rock Star:INXS a minute too long during commercial (damn it, damn it), and she loves that show, I do too, but I was still pissed at myself. I will definately try to replicate that baguette shaping method, it seems he cooked them two at once to keep the ends from burning, did anyone else catch this?

Well who wins this thing, Snaky Micheal, or Hothead Ralph? Predictions? We finally see a few chinks in Micheal this week, Tuna? Nah, even in LA, Raw Fish is not going to outsell Filet. Got to like him for trying it though. Prediction, Ralph kills Dewberry for wrecking his chances for his own two million dollar restaurant, while Jeff sabotages the whole works by cooking duck in the salamander causing a massive grease fire which sucks everyone into hell where they are forced to endure Ramsey's torture over and over, while Ramsey himself is forced to eat six Chicken McNugs with Ketchup for every time he tries to take the soft way out.

The way I saw it, she had a dish that didn't taste good, while Kerry just used a bit too much oil in a couple, far less a sin. Hear, hear. But then again Iron Chef has never been about following any rules. I remember cookoffs for settling ties, and, I think, re-deliberation happening as well on the Japanese version. There were far greater chances of getting a tie with their scoring system however. I'm thinking the only one voting with decimals was Martin Yan, because the other judges have been on before and there was no such decimal usage. Go Martin, vote how you feel buddy.

That is so awesome, I will check that thread out. Just got wind of a small Garland for sale less than the KitchenAid waiting for me at Sears, but my girl says white, so white it still is I guess. I have a Garland at work, but it's crap right now, the oven cooks for crap, and the burners are all crapped out. So I guess it's still KitchenAid. Here is a picture.http://www.kitchenaid.com/assets/images/pr...w-largeview.jpg]

Girl, oh no you didn't, hamburgers and milkshakes cannot be f*cked with. He is kind of detached in a way, but that works for him, in the kitchen anyway.

Man, that was a good battle. I really liked both sides dishes, they really pulled it off. I would have given it to Kerry too if he would have made me icecream to make a milkshake out of. You have to like having Martin Yan as your judge. Micheal, you were right about that sous chef, she's got the touch. An unprecidented one tenth of one percent though? We had a contestant come on here and talk about the process, now we need a judge to do the same I think.

As a cook, I like to see people who are concerned about what they eat. I'm happy you take initiative in this. I think there should be more like you. I still make and consume beef stock, how could I go through life without it? I'm pretty sure some of those little devils could find there way in through there, oh well. I do use a bit of pork, and a smaller bit of chicken if it's around, at home though. I'm not really worried about the harm that GMO foods will do to my body, but what they will do to the biodiversity. You have touched on my major issue however, I would really like to see a separation of topics for safety or as some of you call it, politcs. And again, that is why I originally posted this in the questions and comments section of this forum. Do you think that this is a topic that's worth discussion on this website (I've seen it written here that some people think that it would be nice to avoid such talk). I for one think that it's more uncomfortable to me if left unsaid, and just look around you in your area you live in, it's a major issue with lots of people. I'll take a cue from my man thomasrodgers, in the Sausage Making thread, and suggest that you please email the administration.

Why? ← I think it scratches the ceramic or some such thing Donkey Dave. And it's sad because I have to get new pans . Azlee, I don't know anything about no German models, sorry, the KitchenAid just happened to be on super sale, otherwise. . .waaay out of my price range. You should have seen the crap I was looking at in the under 1000 dollar range.

I'm pretty sure that's the beef hanger steak, also known as the butcher's steak. Demand for those is so high now, though, and there's only a handful of real butchers left out there, so now it's just "hanger steak, $27" at your favorite restaurant. Or "onglet, $31." ← Ha ha ha, he called it something french and squeezed out another four bucks.

I just settled for a discontinued KitchenAid convection model for my home that has a ceramic cooktop, far less expensive than one of the restaurant models, plus simmer features, knobs up front, and a computer for the old lady. Now I need to get rid of the cast iron for stainless pans however, so sad. This oven looks so cool however, and it was well priced so I grabbed it. I will probably try to put a hood in, but am not sure i'll do that right away, as I would still like to get a hold of a high powered single gas burner for wok action, but don't know that it will be necessary or if I will have space yet or not.

Sounds pretty labor intensive, isn't this the one where the butcher usually keeps this richly marbled cut for himself: provided the bucher works out of a two hundred square foot meat locker at the shop.

Copied from my response to Tony's GMO stance and subsequent discussion to the Bourdain, Between Meals, A Talk With Tony, by Rachel Perlow thread The only beef I have is the genetic engineering neutrality statement. I mean have you tasted fresh truffles, boleti, morels, etc., do you think they taste bad? Mother nature doesn't deserve to be messed with, and that is what the definition of genetic engineering is, messing with Mother's natural encoding. Have you heard of Chaos theory, and the layman's way of explaining it by the Butterfly Effect? You know, the butterfly flaps it's wings over in Vietnam and that small wind variation is the root cause of storms two weeks later in New York. You don't screw your mom, that's called incest, and if that's not a sin, it should be.

Without hijacking this thread let me respond. I get worked up over food politics as it is clear from my food safety thread, so I'll try to restrain myself, but I think by remaining neutral he is endorsing it. It's true that GM foods are being marketed to us now as high yeild and no risk, that they don't spread is the claim of the GM food industry. The taste issue is a result of our loss of native species which would be adversely affected by the GMO, in two ways, the natural way: by the chance of cross breeding with similar natural species and the competition which occurs between plant species. And the corporate way: as has happened in India, S/E Asia, etc. with rice growers no longer being able to sell their rice which has been naturally bred to yeild high, and taste great because whomever corporation has a patent on it. I'm glad you and Tony are still on the fence BC in BC, but it would be really nice to have you on my side of the fence. I copied this discussion to my thread in case anyone wants to discuss it further. http://forums.egullet.org/index.php?showtopic=70409

That's only because they want you to. Supposedly a big surprise next week, so it's not Jessica who gets voted off, you're going to have to put up with her for one more episode after that one. Here is hoping that Ralph loses it again after losing yet another challenge with his crappy food and offs himself, in a non lethal kind of a way of course. Funny how these three misfits were the most experienced to begin with accounting for three quarters or was it three fifths of the restaurant experience of the whole group. Arrgh, now we'll see who goes down with the ship.

Good job Food Man, nothing beats the ol' bangers and mash. Looks nice and tight too, cheers.

That was a great peice. Always entertaining with Tony around. The only beef I have is the genetic engineering statement. I mean have you tasted fresh truffles, boleti, morels, etc., do you think they taste bad? Mother nature doesn't deserve to be messed with, and that is what the definition of genetic engineering is, messing with Mother's natural encoding. Have you heard of Chaos theory, and the layman's way of explaining it by the Butterfly Effect? You know, the butterfly flaps it's wings over in Vietnam and that small wind variation is the root cause of storms two weeks later in New York. You don't screw your mom, that's called incest, and if that's not a sin, it should be.

It does though doesn't it? I mean hot water has a head start, so doesn't the cold, although not boiling as quickly, still heat up faster, nah, nope, I don't think so, same rate. It doesn't take much longer though, it has probably got to do with the longest part being getting the aluminum hot then convection currents taking over. Personally I almost always use cold water to boil things, unless I my boss is learing. I love it when the contestants give Ramsey a time when he asks for something, they still do that, as much as it pisses him off, just say right away chef, and if he presses you, think of the fastest time you could finish it and cut in half, then speak.

Though I do beleive that one was what was referred to in the shoe leather comment. Yet he got docked from a creativity standpoint. I thought he looked pissed. I think he did, I tuned in for this segment for a minute last night and it was obviously pre grilled if not seared, he should have wrapped them in a layer of fat and gelatine, and skipped the searing, but who am I, I think rack of lamb should be medium rare. Man, Micheal, you have my mouth watering, thanks for your take on things. I really liked that chocolate creme brulee you made, surrepticiously of course.

OUCH! If there's ever a statement for not eating at an establishment, that is it! ← Do I know you? I know there are factors beyond my control, but that's life, and I beleive I said so after that segment you took out of context. And that's not all that I do, it's the tip of the iceberg. I'm talking about doing more, and am interested in what you're doing if you ever cook and would like to share what you do to make you're food safe.

This is such a good topic. I remember when I was a picky eater too, so I guess it's easy to understand that people have to develop their own tastes for things. I couldn't eat eggs except the medium hard boiled yolks, no onions, no raw tomatoes, to think that I came from such humble beginnings to be utterly fearless when trying new things. I owe a debt of gratitude to everyone whom I ever sat down to eat with for showing me the limitless pleasures of all types of cuisine. I remember the first real ethnic dinners at my parents' friends, church dinners, friends' parents houses in my small town, how they really shaped my likes. How could there be such good food? Here I thought Chinese food was so interesting, how shocked was I that Chinese food could be so different from the one horse place I grew up with, which the owners still cook today, and is still good for what it is. There is so much out there that I do still get disappointed when people aren't willing to try unagi, but I don't let it take away my enjoyment.

I think I found it, Ryan, you mentioned it already, here it is. I'm really interested in doing things the old fashioned way though, so I'm not sure that this is the book for me, maybe I'll just stick to the Complete books. I think the northeast U.S. has a good enough environment for this stuff.

Check.