gfweb
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Posts posted by gfweb
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What dopes! They had no idea that there was a camera there? Seriously, I'm mystified at why they allowed themselves to be in that position. Were they drunk?
Probably.
I don't think they knew the camera was there. It looked to me like the camera was stationed somewhere down a hall and was peeking around a corner and zooming in on them. And yeah, they were probably drunk. I was almost shouting at the tv – "Noooooo! you're going to HATE yourself for this!!"
And yes, another reason for the cringing was that I don't want to see "Real World" type antics on my "Top Chef".
The show used to be Top Chef...then it turned into Top Scallop...now it is Top Slut or perhaps Top Schmuck.
I think that in the future they need to recruit more serious cheftestants and to take them more seriously. No more scroty spycams.
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What dopes! They had no idea that there was a camera there? Seriously, I'm mystified at why t hey allowed themselves to be in that position. Were they drunk?
Probably.
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mine too. I don't think he's such an a-hole. He good, confident and experienced. Picture a veteran ball player in with a bunch of rising minor leaguers. That's pretty much what we have here. The veteran knows whats needed and is doubtless amused by the nonsense of the rookies.
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I marvel that any chef puts himself in a position for public humiliation, even no-name/baby chefs like the TC group. For a chef with a known name to expose him/herself and reputation to the televised judgements of schmucks like Toby the Brit would be deeply stupid.
When you look at the money (100k) vs. the reputation risk, TC hardly seems worth it even to the junior chefs who make up most of the contestants.
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Gerat link!
Toby is clearly a tool and needs to be suppressed.
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Tom's honoring the protein schtick is getting tedious. Padma seems phoney. Gail is absent. Toby is an annoying twit.
Perhaps TC has jumped the shark this season.
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And the hooty hoo thing! If her husband really does that he must be one strange fellow.
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What a pair of nitwits. Judges are supposed to have some expertise, not just a good PR person.
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Melissa looked stoned most of the time. Glad she's gone.
Ariane is managing to play to her level of competance. As soon as they strech her she'll do something bad. And then, at last, she'll be gone.
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Can we at least all agree that those awful, weird tasting, rings of canned black olives should be banned forever?
That is now rule 4.
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This Toby person seemed a bit too clever for my taste. The snark was premeditated and whipped out too easily. "The bland leading the bland" has been used more than once, I'm sure.
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You were in love at t he time and can be excused for this error.
Don't let it happen again.
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Though Jack McDavid manages quite well without Gordon Ramsey's input, I'd pay good money to watch them go a few rounds.
LOL
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I like my original idea better.
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To me, the thing with fusion is that it is much less reproducible than a well-established cuisine. There's no established flavor palette. No rules means no accumulated wisdom. Fusion relies on the experience and palate of the cook. Unfortunately, younger chefs seem to favor fusion over established cuisines and younger chefs are the least able (based on experience) to pull it off.
Established cuisines have rules that protect the diner from nutty combinations and inexperienced cooks. The downside is eater-boredom, the upside is that one knows what one is getting.
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Looks fabulous!. I want to be you.
While you are there check out Sushi Boko on the shops at Caesar's. I know it is Japanese, but it is sooo good and you are right there.....
Do the omikase
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I am beginning to discern a trend.
Northeast eaters, who have ready access to excellent pizza not made by thick crust pushing big business, tend to favor the classic pizza.
I spent a year in VT, and my sister lives in NH, and I haven't had good pizza in either of those states. The pizza there pretty much sucked, actually, and the sauce was painfully sweet.
If you can't put pineapple on pizza, then you shouldn't be allowed to put sugar in the sauce.
Good points. Sweet sauce is an abomination.
I was not rigorous enough in locating the pizza belt. My bad. It begins in the Boston area and runs in a strip about 30 to 50 miles on either side of I-95 or the Amtrak Northeast Corridor. It ends below Baltimore, but on ethical grounds cannot enter DC.
There may be islands of good pie elsewhere, but these are fortuitous aberrations.
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I am beginning to discern a trend.
Northeast eaters, who have ready access to excellent pizza not made by thick crust pushing big business, tend to favor the classic pizza.
Those from underpriveliged areas (i.e. the rest of the country) have less compunction about screwing around with a pizza because...well why not...it aint that great anyway.
Or perhaps the proximity to Wolfgang Puck tends to confuse the left part of the country
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edited because it didn't make any sense
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Proper taxonomy and maintenance of standards is not chauvinism. The degradation of the noble pizza is one more blot on the eschutcheon of our generation.
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Blasphemy and apostacy!
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What is a sport pepper? It it like a sport bra?
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I agree.
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I think we have Rule 3- A PIZZA IS NOT A QUESADILLA NOR IS IT A PITA.
No sour cream, chile, beans, meat sauce, cilantro, hummus (bleh)...
Top Restaurants in Maui
in Hawaii: Dining
Posted
Duo and Spago at the Four Seasons are reliably good, but not cheap. Sarento in Kihei has a good Italian menu and wine list. Nick's Fish Market in the Fairmont is a bit over-rated...just OK in my book.