Reignking

I'll echo that -- I have no idea what 41 would be (I've been here for 4 years). OTOH, at least it isn't a Peachtree.

More Morimoto! Having him as a judge was excellent -- he does not suffer fools. I will never understand how these challenges help them find someone to be their next show host (as if they haven't thrown enough new hosts/shows at the wall recently).

Link? List?

I was just there on Monday. I wasn't too impressed with what was available in any terminal (and they all seem to have similar stores available). In the international terminal C, there was a pub and a wine bar. Needing something a lot more substantial, we opted for the self-service cafeteria, which is up an escalator. It was actually good! Ok, so everything was prepared already, but the veal saltimbocca hit the spot, and you can't go wrong with fresh mozzarella and tomatoes. The pasta was underwhelming, but the grilled zucchini was good. Had I known they had one, I would've warmed it up in the microwave that was available. It wasn't gourmet by any means, but it hit the spot after some bad lunch choices over the previous week.

Well, Tre got axed for making the same bad dishes two nights (episodes) in a row. The promo looked like Richard was in trouble, but then it showed them all playing Red Rover.

Jose ANDRES. They plugged his PBS show, Made In Spain (which isn't available on my local PBS station!).

I really thought Richard would've been the one to try such a strange cheesecake. Since it was so successful, I'd be really interested in trying it. I guess gorgonzola works with sweet potato, but not watermelon I bet he wished he had known that he was serving Jose Andres before they had created the menu -- he would've pulled something special out of his bag of tricks. Dale and Lisa never should have been in the kitchen together -- that was just a recipe for disaster.

Cooking Light had a recipe for hazelnut gnocchi, using hazelnut meal.

I'm in Atlanta -- you are in Europe, so you have no excuse! I have a one-day stop in Reading to meet some distant family for the first time. I'm very concerned about eating English food with older people. I'm certainly not going to have any ethnic food, I bet, but maybe that will just whet my appetite.

This shrimp-is-too-high-in-cholesterol issue came up in a different season, as well, when they were asked to cook healthy food (perhaps for the kid's camp). Could they have telegraphed Andrew's exit more? They obviously to get as many Andrew-isms and his salty language into the episode, as he was on his way out. Great way to start an episode -- watching someone pluck her unibrow. I'm sure she appreciated that.

Thanks for this thread -- I will be going on a cruise in a few weeks, going through Greece, and I needed some tips. It certainly seems as if you winged it a bit and still found some great food (which is what I prefer to do).

Due to these recommendations, I did get some, and they were excellent. A must-buy...

Is Les FLeur de Lis still open? And did the next-door sushi restaurant open?

BB&B worked for us, because they had our china, silverware, and glasses. A huge chain like them was important because we had people coming from all over -- it would make it easier for them to be able to go to a store, or shop online. Additionally, for some harder-to-find and more expensive items, we had Macy's. With everything online now, you can really have as many as you want.

Wow. Who knew something as simple as rice would cause such a commotion?

Check the article that I posted previously -- he comments on it.

That's why Five Guys is so good -- fresh ground beef.

Oh, and how can I forget last night's great product placement, when Richard and Dale won $2500 worth of Calphalon. I laughed out loud when Johnny Iuzzini was posing with two large Calphalon boxes as if they appeared from thin air.

Reading the two blogs available this morning at the TC4 web site, both Gail and Ted warn that chefs in the coming weeks are going to be sent home for the smallest of technicalities, because the overall execution is excellent. So, one minor problem or slight flaw in execution could send a favorite home...

I went to grad school at South Carolina, and I can attest to the fantastic tailgating in the south. However, LSU fans are known to be in a league of their own. They show up the day before in their purple-and-yellow RVs, and set up camp in the parking lot surrounding the stadium. South Carolina has its own food traditions, as well, most notably BBQ with a mustard-based sauce, and pimento cheese, or perhaps a regional stew (Brunswick) depending on the weather. Obviously not as renown as cajun or creole cuisine! --- Back on topic...Blais is en fuego. Can't be stopped so far. I wonder if we will see any of these things at Home (although I can't imagine that the jicama taco fits too well into the Southern theme, but who knows what twist he may come up with). Overall, the desserts were well-executed, not a flat souffle among them. I didn't know that "layering flavors" meant adding more stock and salt. Thanks, Spike. I thought that the Polish Sausage team should've gone home, for not even attempting to match what they were given...but the execution of the orange asparagus must've been that bad, and the fish & chorizo must have been actually good.

(I know we've had other threads on this) Only one from me -- Les Fleur De Lis Cafe. Not far -- maybe 5 blocks, and who cares with this weather. FAB is good, too, as is the Room at Twelve. They are both rather new and right around the corner from you. Other than that, you are mostly looking at chains and such. Things are improving...

I haven't lived in Philly since 1982, but I remember making special trips to beverage warehouses to stock up on Frank's Black Cherry Wishniak. Is that still around? Still a regional Philadelphian thing?

John Kessler's 4/21 interview with Richard Blais -- and I thought all contestants were locked away in a freezer until the finale. Don't worry, there are no spoilers: While Blais is forbidden from discussing future shows (during his interview, a publicist is on the line waiting to cut him off should he let something slip), he can share some other news. Blais shows Atlanta has Top Chef

This AJC article says Chops/Chops' Lobster Bar came in at 46th, with $13 million in sales. Bone's followed in 95th place with an estimated $10.9 million in sales, and Atlanta Fish Market squeaked onto the list in 99th place with $10.5 million in sales.

http://www.accessatlanta.com/restaurants/c...meril_0421.html "Emeril's Atlanta is the only restaurant we have ever closed and we are very sad about having to do so," chef Emeril Lagasse said via a prepared statement e-mailed to Buzz. "We tried very hard for four years to achieve the results we had hoped for. We will miss having a presence here. We have made a lot of friends in the Atlanta community but unfortunately were never able to generate the volume we expected when we entered the market."