Reignking

If you are in Atlanta, and want to try that deep-fried steak... Hector Santiago and Top Chef: cigars, women and fried steak At least he has had more time to tinker with it...

Maybe they are trying to put more distance between Season 6 and Season 5...

I just happened to finish this short book. This article reminds me of the food products that Pollan disdains; people are voting with their wallets, and choosing products with health claims over others: http://www.ajc.com/health/consumers-devouring-119813.html

I'm guessing that they might've given him the benefit of the doubt on that one, since it was the last dish of a 4-course meal, and probably sat there too long. Perhaps the flavors and idea were there, but not the final execution, and the rest of the food more than made up for that.

IMO Chiarello was just trying to make sure the sous chefs knew who they were working for... What was the point of going to the Getty Villa? I thought that the finale would be there...but it was on a stage next to the TC kitchen.

It's a shame that people -- including my wife -- are so bothered by Chiarello in that last episode.

Besides that, one of the food blogs ran a spoiler about 2 months ago. ← Glad I missed it.

Although, I don't think the elimination winner got anything?

After our last trip to France -- where, to be clear, we a couple of nasty little meals, in addition to the good ones -- my wife and I decided that one great thing about French food is that "the level of mediocrity is higher" in France than in the U.S. Not everything is great, but the odds that decent meal or even memorable meal for a reasonable price is certainly much greater. ← You and brescd01 have hit the nail on the head for me. Perhaps that's why I was more willing to just wing it in France than plan every meal out -- and it usually worked.

It was off-camera -- but who asked Jennifer if she were a pastry chef??? That was just wrong (unless, of course, it was out of context). We saw a lot of Kevin this episode -- I was worried that the editors were trying to telegraph something.

I loved last night's episode, too -- as much as the chefs did. Fantastic idea. I know it was due to editing, but I couldn't believe that judge complained about his polenta at the last second. Now, I know that he had said things earlier that must've been left on the cutting room floor, but it just seemed out of left field so that he could find a way to give Chiarello 3.5 stars. I enjoyed one of Chiarello's wines last night while watching it. Good excuse to open a very good bottle. I had picked him early to win, but I love that Bayless won, too. Three great chefs at the end. I love what he does with -real- Mexican food, because it is so much better than most Americans know.

For me, a cheap cab ride qualifies as "close to" downtown.

I was just there this weekend. Hot Doug's is absolutely wonderful. Long wait, but it didn't matter. You can always order to go, though. Wish I had known that.

I thought about apple brandy because I had just tried Calvados for the first time...thought about the apple orchards of northern Georgia...and wondered if they could it. I've never had peach brandy, so I didn't explore that As for the apple trees -- I wasn't engaged on this point, but wouldn't you be able to use any apple? I'm sure there are specifics ones that would make a better spirit (God knows I prefer any green apple to a red delicious) but that's not to say that those apples aren't available (whether Georgia or Washington state or wherever). Finally, Georgia has such stupid alcohol laws that I'm not surprised that this has never been explored.

It would take a significant investment to hopefully reap future benefits. I'm not saying it is easy, or what farmers want to do, but it could lead to a unique product that would help to define an area, or give it some clout. Perhaps generate tourism, longer-term.

As I've been thinking about ways to enter the food industry, distilling apples is one thing that caught my attention. I live in Atlanta, and there are many orchards in northern Georgia. Why, then, aren't they making apple spirits? Or hard apple cider, like you might find in northern Spain? Most great traditional foods are simply a product of what was around, finding new ways to use it, and doing so for centuries. Wouldn't northern Georgia be better off by creating something unique than selling a commodity?

Yes, do nothing except slice it thinly.

I really enjoyed the first season, years ago, when John Besh lost out to Michael Symon. http://realitytvmagazine.sheknows.com/blog...october-4-2009/ Half of the contestants are from NY (no doubt that would make it easier to shoot the show). I only recognize Garces and Freitag.

And I thought one-hand-behind-the-back was contrived. Wouldn't be surprised if they had a blind taste-test for the quickfire.

I love it on a burger. The sharp flavor doesn't get lost.

I didn't think the POV came up as much this year -- but they certainly talked around it. Sooo...did anyone watch the new show?

That seems perfectly rational, to me. I doubt many young people need to buy a giant piece of meat, anyway, no matter how cost-efficient that pork shoulder may be. It is quite easier to experiment with cooking for one person, or using cheaper ingredients. Heck, you should see how much reading and research I do before really trying something new (curing, making cheese, braising). Fortunately, I have the disposable income to allow for error. If my salmon doesn't cure correctly, I can just toss it and chalk it up as a learning experience.

Funny, because I could barely taste any cherry in the cherry-infused vodka I made.

Did you have a chance to sample the "yemas de Avila"?

Gosh, it makes me think about Heaven differently... Reignking, I'm glad to hear you've kept an open mind about this place. Every restaurant has an off day or service. It doesn't make it right for the paying customer who happens to walk in during those times. But, I (and many others here) have had wonderful experiences at ubuntu. I hope you will give it a second try. ← Ha! I'd go back and edit that, but I can't now. Well, it is doubtful that I will any time (being on the east coast). Also, I usually hesitate to ever say anything about service (unless it is really bad, or really exceptional) but I had been reading about others' similar experiences. I could only hope that such an adventurous restaurant were here in Atlanta (Dynamic Dish maybe?), but I don't think we have the quality of produce here that would make it as interesting.