Reignking

Isn't the premise of the show that of a (real) chef bringing her experience and tips to the home cook? That wouldn't work in a restaurant kitchen, then.

I spent a few days in Biarritz during my honeymoon two years ago. I loved one restaurant and hated another. La Maison Blanche in the Tonic Hotel was fantastic. We walked by, late on a Monday night, and took a chance. I can remember having some great risotto, while my wife ordered lobster. I'm not a lobster fan -- in fact, I don't understand why people love it -- but this was cooked perfectly and helped me to understand what real lobster is like. I just wish I could duplicate it, and wonder where the lobster came from (Brittany, perhaps?). Just down the road, at another hotel, Le Relais at Sofitel Thalassa Miramar was awful -- from the food to the stereotypical French maitre'd. Yeah, I hate to stereotype, but he had that snooty attitude and berated his employees constantly. That's the only time I've run into that in many travels (and living) in France.

Editing

Offended? That's the best advice he could've gotten -- otherwise, he would've been gone. He's stiff as a board because he isn't being himself, and if he isn't himself, he isn't going to be able to be personable or engaging.

QOTW: BLT That's two closings in 5 months for Zocalo (the other was in Decatur).

I'm 62% sure that you made that up.

That's a genetic problem with Romulans. I have to agree with some of the sentiments here -- you don't need to know everything about every food to have a cooking show. As I pointed out earlier, they certainly have many shows where no one is looking for this "expert advice" that they are so eagerly seeking. I'm not going to watch Sandra Lee (well, at all, but that's not the point) to see how to filet a fish or clean a squid.

I didn't laugh -- because I knew it was coming -- but I cheered when she whined about ruining her shoes and blouse. Great way to turn the audience off! Maybe she'll learn from that and wear shoes that belong in a kitchen. They should make some of their current hosts try the early competition -- I can't imagine that Sandra Lee knows what to do with a squid, either. Heck, I would've liked to have seen any of them think of a fish dish with froot loops or coffee or marshmallow creme, too. There are definitely some that are next to go -- the guy that told us about his runaway son, and Apology Girl. I'm sorry but she can't go home soon enough.

I couldn't agree more. I don't know how many times I've had one of those steakhouse pieces of meat and said "I could've done that myself for a lot cheaper".

I live around the corner -- I haven't been there, but it has only been open for a few months, I believe.

I never found the lime leaves at DFM, but I did find it at the market on Buford Hwy just outside 285 (someone more familiar with it will know the name). Cheese: Star Provisions (Specifically, Delice de'Pommard, red-wine-soaked mustard husk covered goat cheese. I found it in the Loire Valley on my honeymoon, and was shocked to find it. It is fantastic.)

I always thought the Rt 7 location in Arlington was the original... If Five Guys' high and consistent quality suffers, or lacks, they're in trouble. I've only been to one in Atlanta -- and it was as great as all of the those from the originals. At another in Atlanta (Smyrna), I walked by at dinner time and it was packed. I can't believe that they put one in Woodstock. That just seems like a very stupid site selection. OTOH, Five Guys has been getting rave reviews as either the best burger, or at least top 5, in Atlanta and Charleston SC.

The Romulan! You've encapsulated that perfectly... Don't forget that Nipa's presentation was so awful that I thought she was reading from notecards sitting in her dish. A two-spice mix specifically for peanuts? Just make the peanuts, put them in a jar, mark up $6 and profit.

2004, a few vacuum-sealed packages of jamon serrano. I couldn't leave Spain without it! When I was talking to the man at the counter, I mentioned what I was doing, and he smartly excluded the aluminum sheet that was usually placed in it. When I got to customs, a dog came up and sniffed my bags...and I know I turned white. Luckily, the seal was tight, or the dog wasn't trained to find ham.

I was excited when Blais got his basket -- I thought it was the most interesting, because of the pork belly and foie gras.

I love Herradura too, but I couldn't justify spending so much money on any tequilas right now. I'll second Iceberg -- that's my cheaper vodka of choice.

No, he just let her draw first -- it was 50/50 no matter how you slice it.

I had the same issue with soba on my first attempt. The second time, I rinsed the starch off of it so they wouldn't clump as much. Additionally, there was plenty of oil in the sauce to help separate it.

We've always said that if we leave this town, Bacchanalia will be the one place we have to go before we do...

I loved the finale, only because it was simply about cooking and flavor and ingredients -- no BS product placement or see what you can do with one hand. That said, it seems to me that the judges were more blown away with last year's finale meals. Any word on where they are filming the next one? It was this time last year that they were still casting, I believe, and filmed in the early fall.

I think Richard's tabasco pearls were meant to go with some shellfish, which he has done before, but he changed his mind on that course. That judges table must've lasted 8 hours -- you could see the morning light coming up in the background.

I wonder why I thought that -- I knew that the sous chefs were legitimate, but I swear that I had read that JP was just an actor.

I'm quite sure Jean-Phillipe is actually an actor, not a maitre'd...

Obviously, people like this store, since it is expanding, but I hated it. Perhaps the blandest sandwich menu and ingredients I've ever encountered.

Why? That upset that Bobby left?