Jump to content

Dieck

participating member
  • Content Count

    65
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://www.rahchachow.blogspot.com

Profile Information

  • Location
    Rochester, NY
  1. Just wanted to say it's nice to see another Rochesterian on here! I agree, Zweigles are good hots and I'm sure I have some frozen ones in the recesses of the freezer. I've got to get my head around this idea. My freezer is too stuffed with who knows what and it bugs me to keep throwing out stuff because of freezer burn.
  2. Trying to remember what Morimoto did with Ostrich egg when he went up against Wolfgang Puck on Iron Chef. All I remember is him drawing a circle around it with a sharpie and going at it with a hacksaw. That's entertainment! ← I remember Morimoto doing something with an Ostrich egg too -- probably on "Battle Egg." I have a vague recollection of him using it as some kind of serving piece. Could he have nestled each egg half in a lot of salt and used it as a bowl for soup? I also was thinking about what kind of interesting thing she could have done with that huge egg. Maybe serve it with a ginormous steak for a Flintstones version of steak and eggs? Or cut a big hole in a pizza crust and do a take off on "toad in the hole?" Or ... wasn't Antonia into serving a fried egg on top of a salad? Maybe a giant salad with a giant fried egg on top? Or an enormous spin on an Egg McMuffin? Now you see why I'm not on TC...
  3. I thought about posting this in the regional forums ... but I'm almost certain that Top Chef NYC will take place in my town -- ROCHESTER -- next week! I am on pins and needles to see what they did here. (If anyone is interested, I posted my reasons for thinking it's in Rochester on my blog ... I could have cut & pasted onto this post but didn't think there would be a lot of interest in a long explanation.) Of course if I'm wrong I'll have egg on my face...
  4. I have to add that I liked a couple of the newer ones. I loved the one in which he cooked vegetarian fare for the rodeo crowd. I liked that they showed the mixed reviews from the cowboys, and also liked the end, when he said that the idea that you can substitute the soy stuff for real meat is a bunch of bull ... he seemed very embarrassed to admit to them that he had served them vegetarian fare... I also liked the Mothers Day challenge in which he had to cook for 500, which was kind of absurd. He declared it a failure because some people had to wait a long time. I kinda like the idea that not every one isn't going to be a home run. The new host/format is growing on me...
  5. I've watched this show a few times with Symon in it ... it seems to me that Symon's affable personality makes this format less dramatic than Irvine did. Don't get me wrong -- I like Symon better, and his food is great -- but it doesn't have as much of a "how is he going to do it" quality. Am I the only one?
  6. Good question. Without a doubt, my favorite is Steingarten. Least favorite is probably Akiko Katayama, whose main comment about 80% of the dishes is that they are "too oily". Please, find a new criticism! ← I agree!
  7. I really enjoyed the zucchini challenge. Would have loved to have eaten that food. I was pleasantly surprised when Chef Hamilton won because her dishes seemed simpler. I loved it when she jokingly called one of her dishes homely (or another word like that) -- how often do you hear that on Iron Chef America? Has there ever been a thread about favorite/least favorite ICA judges? My favorite pair: Rapper Bone Crusher with Jeffrey Steingarten. The combination is hilarious. Least favorite: Karine Bakhoum. I agree that it has been good to have a wider variety of judges on the show.
  8. I agree -- on any of the morning programs the chefs really have to scramble to do a coherent demonstration.
  9. I just watched the first one. Yes, her hand movements are over the top, but it could be "first show adrenaline.' I liked her. She was very real. She actually said "crud" and "crap," which I think could get contestants on the Next Food Network Star booted. I'd love to invite her to a party. And her grilled asparagus salad with poached egg looked divine. Must make that.
  10. Dieck

    Recipes from Top Chef

    I can't advise you about that particular recipe but the recipes on the Bravo site are terribly inaccurate. It's as if an intern who doesn't know anything about cooking typed them up. I tried to make the banana bread with salted caramel and meringue that Stephanie Izard made earlier in the year. The bread was way too salty. When I looked at the caramel recipe, it had egg whites in it, which baffled me. And the part of the recipe labeled caramel meringue didn't have any egg whites -- and I don't know a way of making meringue without them. After scratching my head for a minute I realized the titles had been switched (I know, it takes me awhile). But even with that correction (which was made after I -- and probably others -- pointed it out in a comment), the meringue was still titled caramel meringue and it clearly didn't have a caramel component. At any rate, after tasting the salty bread and realizing the titles had been switched, I didn't trust the recipe enough to continue. When I've looked at recipes since then, I've noticed crazy mistakes -- I just can't remember what they are right now. I would love to know if the recipes in the cookbook were actually edited and tested. Lotsa luck with your cooking!
  11. He was favored by whom? You? ← "Of our final three, Richard had the most experience, the most imagination, and by far the most technical proficiency. He had consistently wowed us during the season, and frankly, this was his competition to lose." Tom Colicchio's blog I thought that was obvious by watching the show ... although I was pulling for Stephanie from the beginning. Blais grew on me, though. I would have been happy with either one winning. And I'd definitely jump at the chance to eat Stephanie's food. I'm envious that you had a chance to do so.
  12. I was thrilled for Stephanie. She's done well throughout, and what a classy person. And I loved her interaction with Eric Ripert as her sous chef. Too funny. And poor Richard. Going into any competition as the favorite adds to the pressure of the situation. I believe anyone who watched the show will remember him as a creative chef and a likable, classy guy. I'm just wondering -- did they have the baby before the finale? I remember those first few months of parenthood as being emotional and exhausting.
  13. Thanks Eileen for the quick and helpful response!
  14. I am trying to quadruple a favorite cookie recipe. I thought I had heard somewhere that when you are doing this, you don't quadruple the leavening or the salt. Is this true? I've been trying to search for how to do this but I don't seem to be using the right terms. Can anyone point me in the right direction? Many thanks.
  15. I went to buy brown rice at Wegmans today and noticed the shelves of regular rice (as in, not the instant kind) were bare. I ponied up over $6 for fairly large container of Texmati brown rice. I haven't tried it before so I'll be curious to try it.
×
×
  • Create New...