David Ross

I've been thinking about the latest episode this afternoon and the previews I've seen of the upcoming episode. While the Chefs have used some of our wonderful ingredients in the Pacific Northwest, (Spring Salmon and other seafoods in the Space Needle episode), the absence of some of our most well-known ingredients is striking--Filberts, (yep, that's what we call 'em, not the more chi-chi French term 'hazelnuts'), Alaskan Spot Prawns, more Dungeness Crab, more pure white Halibut, any form of Huckleberry and any variety of Apple, and finally, the cellar of Northwest wines including the prized Ice Wine. If the larder wasn't stocked with these products, shame on the Producers. If most of these products weren't in season when the show was taped, shame on the Producers. I suppose it's too much to ask to film Top Chef at the peak of the season.

"Cook already and do something really outstanding while you're at it." One of the best quotes of the season!

And now it's time for me to return to one of the most unique and creative dishes ever presented on Top Chef: From Season Three, Chef Hung Hunyh, "Geoduck with Black Chicken." That's one example of what I've been talking about in terms of looking for more consistent creativity and talent from this year's Chefs. We've seen some great talent and special dishes this year, but it seems like the stunning dishes aren't coming consistently.

In the past I've ranted about the Producer's shifting the final episodes from a great culinary city to some far-flung tropical resort. Although the Chefs are cruising their way to Alaska, it's still an important connection to our beautiful Pacific Northwest. I'm not sure about other regional areas of the country and if they feel divided by State lines rather than bound by regional borders, but in the Northwest I feel our states have a strong bond to the region and our foods.

"Crunchy yet soft?" Yes, I believe I've fallen down the rabbit hole. You haven't fallen nor have I. When you bite through the "crunchy/crisp" top of the fatty layer of pork belly it gives way to the "soft" fat below. It seems that Tom couldn't get through the cement layer on top of Stefan's pork belly to experience the other textures.

Well, in my feeble culinary mind crispy and crunchy are interchangeable. It's sort of like the prawn vs. shrimp terminology, which are used within sentences all the time, albeit there are technical differences according to intellectuals. When Stefan pulled one tray of the pork belly out of the oven it looked incinerated. The skin on the next tray of pork belly looked better. Tom's reaction reminded me of Charlie Chaplin eating his boot, with a harder texture! I can't imagine Sunday lunch in London with a plate of that hard tack.

I use a method of cooking pork belly where the rind is left on while it brines and then braises. Then it's chilled overnight. The rind is cut off the next day, being careful not to cut too deeply into the fatty layer, then the belly is sauteed and/or broiled to crisp the fat. It's delicous, crunchy yet soft. And you won't break your tooth.

It was really tragic to see Sheldon go from winning the quickfire challenge with his take on iceberg lettuce to putting forth another limp rendition of tempura. I got the sense he was still feeling terribly guilty for the sad tempura he put out at the roller rink and this time he was going to prove to everyone he could craft an exceptional tempure. He didn't. He's lucky the Judges thought Stefan's dish was worse.

scrambled scallops seem to fit the creative and unique bill. even though i wonder if it's a smart move to confess at judge's table that "i meant to do one thing, but that didn't work out so i turned it into this other thing." After watching it two more times, I agree with you about Josh's dish. I probably would have told the Judges that I had a culinary revelation and decided to scramble the scallops, a sort of take on shredded scallops with egg in congee (rice porridge). I'm going to look at his recipe a little more to see how he handled the pork belly. It was creative and unique, but I guess I would have liked to see more from Josh, and all the Chefs, in the stages leading up to this point. As for Brooke, it was an incredibly creative dish, but I think she should have left the entire frogs leg in one piece rather than cut it off at the joint. It might have been a more stunning presentation. And sorry, anything, anything, made with beets will not sit well with me--especially frogs legs coated in beet juice.

I guess at this point I'm underwhelmed by most of the dishes. I think at this point Sheldon is the Chef who is presenting himself as worthy. I'm not looking for trendy little dishes with a daintily placed micro dandelion petal. I'm looking for something so creative and unique we haven't thought of it or tasted it before--and of course I'm looking for perfect technique. I'm tired of thinking "that looks nice."

Thankfully, as sure as it will rain in Seattle, Wednesday will bring a new episode and we can, (one hopes), relegate any thoughts of drunken heathens eating fried chicken in the historical annals of Top Chef.

I wasn't familiar with Rose Wine and the Claypot recipe I found online specifically said it was an ingredient for the home cook. I'm glad I paired it with lamb, (the recipe called for beef), and dried tangerine peel because the flavor and aroma was amazing. Next time if I think the sauce is too runny, I'll revert to the technique of tightening it up with a cornstarch slurry. I'm grateful for entering the discussion as I have been expanding my Chinese cooking experiences over the past few years and this has been very helpful.

I'm working on another claypot dish using lamb, rose wine and dried tangerine peel. It was incredible last night, especially the fragrance, but the sauce was too thin. The liquid is rose wine and thick soy, but I added a bit of beef stock as it looked like it needed some more liquid. Unfortunately, the sauce was then too runny. Should I leave out the beef stock? Will the claypot create enough steam during cooking to add moisture to the sauce?

I've never been confused by the directives of a challenge, regardless of who presents the instructions-Padma, Tom or a guest Judge, but I get the point that if it's not explicitly clear, the contestants could wander and present something they honestly thought was appropriate. However, I think it's a pitfall when a contestant comes back and over-analyzes what the instructions were. At the end of the day, as Tom has said over and over and over for years, if it's a bad dish, it's bad. Fry the chicken on the bone with skin-on, fry a cutlet, fry a boneless, skinless breast, fry the chicken oyster or fry the gizzards, deep-fry chicken feet. If it's bad, it's bad.

This episode was upsetting for so many reasons, but in my mind the biggest dissapointment was that really none of them, even Josh, didn't do a traditional fried chicken. It was either ignorance or stubborness, but the Judge's just wanted good fried chicken. They could have been much more creative with their garnishes and side dishes--and let the fried chicken star. How disappointing. Stefan is the new unlikeable Josie.

Part of my recipe is based on Keller's Ad Hoc recipe, but then I modify the brine and I don't use buttermilk. He uses all-purpose flour and I use finely milled cake flour. I use either game hens or chickens 3lbs. or under. The brine uses honey instead of sugar, then lots of lemon and bay leaves. Sometimes I'll add juniper berries along with the peppercorns. I use cake flour instead of all-purpose flour, and I use evaporated milk instead of buttermilk. Finally, I fry at a low temp.

I actually am a big fan of both Tom and Padma. It's obvious that Padma has appeal, but if there was a total lack of substance the show wouldn't be successful.

I watched the Fried Chicken challenge again. Boy how I wish I would have been there. How about- Poussin or Game Hen Brined 6 hours-10 hours Dredge in fine flour with baking powder and spices Evaporated Milk-that's right, not buttermilk Dredge again Deep-Fry, at 325. Too low you say? Well, look at how some of the Chefs couldn't control, nor did they understand, the correct oil temperature. People have gotten all tied up in this drama over double-frying-cause that's what Chang does, cause that's how you make crispy French fries. Do a lower temp, fry about 7-8 min., and you will have juicy chicken and a golden, not burned, crust. And by the way, you leave the skin on. It's not the skin that makes fried chicken greasy. It's not knowing how to fry chicken. And if you are a Top Chef--manage your time.

Retracing a bit to Restaurant Wars, Kristin did make a fatal mistake early on--she didn't rein in Josie and strongly remind her that she, (Kristin), was the Executive Chef. It immediately went downhill when Josie remarked that she wasn't going to make the stock for the Bouilliabase until the day of service, not the day before during prep. Instead of shaking her head and rolling her eyes and walking away, Kristin should have given Josie a choice-make the stock now or go polish glasses. I'm sure she'll learn how to lead a team more strongly as she matures as a Chef.

I'm close to getting my fried chicken recipe perfected, very close. It's taken about 5 years of experimentation. Although it's not final in my mind, I bet I could have walked into the Top Chef kitchen and made a far better fried chicken than some of what was presentedto the Judges. In my mind, the intricacies of fried chicken-brine, coating, type of flour, oil, oil temp and seasoning have so many other basic applications that it really is a great test of a Chef's ability.

Actually, perfect fried chicken is a thing of beauty and technically quite difficult. I think it's the perfect challenge. I'd like to taste fried chicken from Emeril, Puck and Collichio.

My Asian market in Spokane gets Chinese sausage from a company in Seattle- The recipe came from Martin Yan's Chinatown Cooking cookbook- Soak 2 dried mushrooms until soft and slice. Marinate 6oz. boneless chicken in 1 tbsp. soy sauce and 1 tsp. cornstarch for at least 10 min. Bring 2 cups chicken stock in the claypot to a boil on the stovetop. Stir in 1 cup long-grain rice, 2 pieces ginger, (I also added some halved garlic cloves), and the mushrooms. Lay the chicken and sausage on top of the rice and put in a 350 oven. Bake about 25 minutes. Garnish with cilantro. Next time I'll add some green onions to the garnish and maybe some quartered limes and a drizzle of soy..

Given the profanity, (which seemed to outweigh legible language), I couldn't see or understand the value in it all. I like Gordon when he's cooking. Just cooking.

This is a very easy recipe for a guy who is working on his Chinese cookery skills-Rice, dried mushrooms, ginger, garlic, chicken stock, chicken, Chinese sausage and a bit of light soy sauce. About 30 min. in a moderate oven, then a garnish of cilantro before service. Any ideas for another more-challenging dish for me? I liked not only the comforting flavors, but the fact it was an easy dish to make at home in a quick amount of time after a long work day.

We have a new low for cooking programs--and over-saturated celebrity Chefs. "Ramsay Behind Bars." Billed as "Gordon sets up a food business in a London prison and teaches inmates how to cook." Brilliant.