gfweb
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Posts posted by gfweb
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Pretentious food has a lot to do with the spirit of the guy who cooks it. What's pretentious for one wouldn't be for another.
Pretentious food also varies with the setting. Fancy, white tablecloth-type food at a football tailgate or a school lunchbox is pretentious, but not at Daniel.
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Here's a link to an Inquirer bit on the place, which is about to open in a day or two.
Looking at the pix of pies (linked at the end of the article) they seem long on crust and short on toppings.
Anybody had one of them yet?
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I didn't like her. Not even when she gave that turd Toby a hard time.
I want Gail back and right now!
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Who the heck is this Michelle person and where's Gail?!!!
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This may have been an aberration. A discerning friend of mine just had an excellent meal at LBF. He is well-travelled and well-dined and gave the place high marks.
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It has been a while since I dined there, maybe a year. A visit the other night found a drastically shortened menu and a ill-trained and forgetful waitstaff who didn't know what shoulder to serve over(among several other less trivial things). What's up with that? New chef or troubled times?
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Thrown under the bus....in his wheelhouse...respecting the protein
All of these can go... along with the ceviche
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Not only is ceviche tiresome, but it ain't cooking! Were I a judge it would be a negative in anything but an app.
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For all her vetching last week,
kvetch
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I'd bet that everything that they've cooked on the show is a variation or even duplication of something that they have in their recipe book at home.
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As for Ashley's whining, give me a break. If her sexuality influences the desire (or lack of) for who she cooks for she won't last long. Maybe we'll get lucky and next week they will have to break off into pairs and she draws Michael.
So her restaurant turns down rehearsal dinners and wedding anniversary dinners to preserve her sanity and keep her from pouting?
I doubt it.
I think this was a staged protest to get the issue on the air. Who staged it? Probably the "cheftestants". If it wasn't staged, then Ashley is a major baby.
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Completely petty of my (and hypocritical of me because I'm constantly butchering foreign languages), but could someone tell Jennifer that "ceviche" is a Spanish word and that final vowel is not silent.
Overall, this looks like a strong group with a few obvious clunkers. Guess we'll just have to wait a few weeks for the judges to thin the herd. Then the real games can began (unless, of course, someone good does something stupid).
Hey she's from Philly. I've heard cevich a few times around town. Kind of a Tony Soprano pronounciation. Want some cevich with your gabagool?
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Of course its exceptionally silly. That's why we care about it. Much easier than caring about important things that worry the crap out of us. These shows provide the food-obsessed the same escape that others get from sports.
I therefore propose a Fantasy Chef League based around Iron Chef, TC, Masters, Chopped and Dinner Impossible. Let's go all the way.
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I missed the Saveur allusions in the show. What happened?
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LOL
I'm finding that whole honoring of the protein bit tiresome. I prefer to think of it as "not screwing up a good piece of meat"
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The lightweights that I had in mind were the early eliminations from the previous TC. Like the one still in cooking school and his equally green friend.
Some of these guys still seem inexperienced, but not to that extreme.
The deep fried steak was indeed a WTF moment. Is chicharron Spanish for charcoal?
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I agree. There seem to be no real lightweights among the group.
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I still don't get why people seem so offended over Chef Chiarello. He didn't do anything that would have offended me if I'd been there so I can't really find a reason to be offended for those who were there.
Many people are offended by strong personalities and favor Oprah/Art Linkletter-like (never thought I'd put those two in tandem!) blandness.
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My money is on Garces. He kicked butt as a contestant and his restaurants are fantastic. That'd make two Philly ICs, him and Morimoto.
It is a lock!
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Right! My POV is that NFNS is a dumb show that serves the purposes of FN.
As far as I can see, NFNS exists to fill airtime and to hype the next questionable "star" that they plan to launch. In a practical sense, the shows serve as a sort of internship for aspiring TV chefs, who, by then end, have perhaps acquired a TV style and have become adept at cooking for the camera while spouting inanities in a pleasing way.
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My teenage son talked us into a dinner at the Philly Fogo. Great space (an old bank?), great service, but only so-so food. Perhaps I expected too much. The meat was OK, some great some a bit tough. What surprised me was the salad bar and sides. Chicken salad was badly overcooked, potato salad was made with russet pots and was mealy, mashed potatoes were over-whipped and glue-y. Was it an off-night or is this typical?
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Is there anyone else who feels that the TV factor in Bayless and Chiarello's case is a bit conflicted?
Not to me. In fact I sort of see their wins as vindication for their being selected originally as chefs for other TV shows.
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Maybe SRG knows that this will be a low volume place and built a unit that could only handle low vol. Or perhaps they plan on having long lines to build cachet and then expand elsewhere. Sort of a Krispy Kreme maneuver.
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I've always assumed that those places that tout their suppliers, eg the ubiquitous Niman ranch, are paid by the supplier to do so. Anyone know if this is true?
Chester County Restaurants
in Pennsylvania: Dining
Posted
Twas ever thus. I grew up there. The most there ever was was in Ch. Hill and none of them were great except when Tell Erhardt was in town.