Slamdunkpro
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Posts posted by Slamdunkpro
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Best moment from last night - Colicchio is skewering Casey over her dish with Gail piling on when Eric Ripert shuts them both up with "I disagree". After his pronouncement from the mount they were both visibly squirming to dig themselves out of their respective opinion holes
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I knew it was CJ whenthe producers emphasized the "moment" he and Padma spent in his room. Quite a bit of flirtatious behavior, and then the near tears when he departed. Hmmmmmm. Just for show?
Anyone else think Padma was stoned to the gills in the breakfast scene?
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The whole episode was kind of "meh" to me.
They totally wasted Bourdain, but it was interesting that he was a panel judge.
It's pretty obvious that Colicchio didn't want to be there, talk about phoning it in.
Worst dish ever? I dunno, you'd have to go pretty far to top Sam's cheesy watermelon surprise from season 2 .
Once again the rules are the rules, but not always. Dale failed to complete, he should have been gone. Not only wasn't he gone, he was in the top tier.
More and more it's 10 little 9 little 8 little white guys, A PC final is possible with Hung, Sara, and Casey.
Lastly, after reading the blogs, one conclusion is inescapable - Rocco DiSpirito is a horrible writer.
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I don't mean to be a party-pooper, but the ISI claims that its Cream Whipper isn't designed for making hot espumas. If hot/very-warm espumas are what you're after, then ISI suggests the ISI Gourmet Whip or the ISI Thermal Whip. (I've been talking to the ISI distributor recently...)
http://www.espumas.com/ has the recipe for Mango Espuma, Piña Colada Espuma and Cucumber Yoghurt Espuma.
Have fun whip-foaming!
This is correct, the gaskets in the Cream Whipper will break down with heat. Other than different gaskets they are exactly the same hardware (I have one of each).
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Top Chef is crashing under it`s own bloated ego. Somewhere during the filming of season 3 the judges decided that they were the real stars. Now each is trying to show that they are the most sophisticated, discerning discriminating, uber cook or critic on the planet. If you listen to Colicchio talk about the challenges, he just dose not get why it`s so hard. "$300 for 500 people, shop for 30 minutes at the local 7-11 and 15 minutes prep? why I could do this standing on my head". OK Tom - go for it.
A TC special that I would watch is a turn the tables show where the judges get one of these challenges with no prior warning and the contestants get to be the judges.
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I've quit brining butts as well. I just don't see the point. I do inject them with a mixture of apple juice, beer and cider vinegar, rub them down and smoke.
I did 8 butts, 2 briskets and a case of ribs to break in my new smoker this past weekend.
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One thing about Hung I've always wondered is what his employer, Chef Guy Savoy, is thinking if or when he watches Hung on Top Chef. ........
Last year I always wondered what Chef Joel Robuchon thought of Marcel's display on Top Chef.
I'd bet that until they were selected for Top Chef that Guy Savoy and Joel Robuchon wouldn't have known Hung or Marcel if they walked up and bit them on the ass.
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Like that dickhead in the striped shirt. Who the hell was that guy?
I'll have to go back and look during the reruns but I think he was one of the twits from that asshat "dining society".
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First: It's interesting that over on the Top Chef site it's announced that Tony Bourdain has gone from "guest blogger" "filling in for Colicchio" to permanent blogger. Guess Colicchio got tired of being hammered for his inconsistencies and obvious favoritisms in the comments.
Second: They took a pretty good concept of "Restaurant Wars" from season 1 and, and I thought after season 2 they couldn't possibly do this - screwed it up even worse. Just as "less is more" in the food - the original restaurant wars - real simple was the best: a real space - small furnishing budget and no outside help no "designers" (season 2 - what a disaster) and no lackluster waitron units who have no stake in the outcome but can influence it
This season's RW's the food took such a back seat to everything else it was the judges who should have been sent packing.
Dale should have been instantly stoned for the scented candles. I mean WTH?
Poor Tre was doomed with those potatoes. They're over smoked, he knows it, he shouldn't serve them, he knows it, but which path to take? Get beat up for the dish or get slapped for no side (you know they would have)
Brian got beat up for service problems (silverware) yet he has waitrons who are supposed to be taking care of that.
Nice call by CJ taking charge and sending Casey out to calm Brian. Hey he learned from the club food fiasco and spoke up when there was a problem but did the judges mention it? nooooo.
Oh well, next week, we'll see.
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Guy is much better in "host" mode than "TV chef" mode where he's terrible. But I still miss Officer Chris
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Been following this thread with interest. I've got 2 Shuns (8 inch chef, 7 inch Santoku) now and would be interested in picking up a chef's knife in the 10 inch range - most likely a 270mm although a 290mm could work also. I'm leaning to the HD-9 Gyuto. Good choice for a lefty? Other recommendations?
Hey Slamdunk, the HD is a good knife and many have one or used to own one. I fall in the latter category though because I had a not so good experience with the gyuto I bought. Chipped super easily is what it boiled down to and it caused me to treat it with kid gloves. I've also heard other stories of peoples knives with the same problem. As a result, I can't really wholeheartedly recommend it. These of course are most likely isolated instances but I feel there are better knives out there for the money.
In no particular order...
Yoshikane
Review by highly respected reviewer
Togiharu G-1 Molybdenum
Fantastic review by respected reviewer
Kikuichi stainless steel gyuto
This is a great SS knife from a company with a 700+ year history.
Hattori FH
Speaks for itself. Contoured linen micarta handle, solid VG10 blade, excellent geometry.
Ryusen Blazen
Fantastic knife with great geometry. Strong, clean cutter.
Hiromoto AS
Great stainless clad knife with a blue super carbon steel core.
Thanks for the info!
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Been following this thread with interest. I've got 2 Shuns (8 inch chef, 7 inch Santoku) now and would be interested in picking up a chef's knife in the 10 inch range - most likely a 270mm although a 290mm could work also. I'm leaning to the HD-9 Gyuto. Good choice for a lefty? Other recommendations?
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That was pretty cold, telling them that they’re going out on the town then sticking them in the roach coaches. I think it was particularly hard on the gals. Men and women dress differently to go out and the producers know this. On the other hand, if you were a contestant how you could you possibly not smell a rat here? OK I’ll admit the first thing I thought they were going to do after last week’s teaser is take them all out, get them good and hammered, then make them cook hung over, but this was over the top.
I dunno, if I was a smart gal contestant, I think I’d have grabbed a big purse and thrown a t-shirt and a pair of clogs or sneakers in it just in case.
Sara was an emotional wreck and looked close to a total breakdown, but I believe the only reason she was even still here was that the producers didn’t want 4 women gone in a row, thus they threw Joey under the bus last week in her place. She’s been a passive aggressive whiner since week 1. I still hate hate hate the team challenges. It’s obvious to all that teaming with Howie is almost a death sentence since his style is to lead via intimidation then jump out the door just as the bus goes over the cliff. Notice he never gets dinged for “poor leadership” like some of the others have. And of course what’s next? Restaurant wars! Who ever gets stuck with Howie should lock him in the walk in.
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Yeah while the contestants seem to have a lot of talent and great concepts their lack of common sense is interesting.
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I recently decided to try making spätzle. Of course I have to get the correct gadget to do this. In my internet search I have found 3 types of makers:
1. A thing that looks like a potato ricer
2. A thing that looks like a food mill
3. A thing that looks like a flat grater with a hopper on top.
The ricer seems like it would make 2-inch spagetti-like spätzle. The grater/hopper looks like it'd make shorter little clumps (gnocci-ish). And the food mill would make something in between.
Is there a "correct" form of spätzle? And which is the best maker for the task?
BTW Any good recipes for the gadget recommended?
I use my potato ricer with the largest disc. I just can't justify the space for a dedicated spätzle maker.
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Emeril did not look healthy!
He looked like he had steroid jowls.
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3 I forgot about. (but was reminded about today)
The "Social" shoppers. Two or three that link their carts up abreast and proceed to move down each aisle at glacial speed while discussing "whatever", totally oblivious to the traffic jam behind them.
Shoppers that check out and then stop to audit their purchases, organize their purse, or perform some adjustment or task right in the middle of the supermarket doorway
And a special place in hell for:
Parents who think it's cute or a great "learning experience" to slowly and patiently teach their young children how to use the self checkout when the lines are 15 deep.
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Departments that post hours and don't keep them. My local store has hours posted at the service counters for meat, fish, and deli. the seafood counter is supposed to be open until 8pm, I've never seen it staffed past 6:30. Once when I asked a manager about it he started singing "Look for the union label" to me. I got it.
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Aromont is available on the shelf at my local supermarket but I've never tried it. I've been using the Culinarte products with good results.
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The links don't work
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anywho I enjoy diners, drive ins, and dives and yes guy fieri is a little annoying but he grows on you after a while
So does mold
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There is a Red Hot & Blue in Fairfax - Much closer than Leesburg. For Sushi check out Hama Sushi in Reston. Good cheap Tex/Mex is available at Anita's in Chantilly. I can give you more if you like.
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I don't know if I can handle another season of Gail. What value does she add to the show? I think all she managed to do last night was repeat everything Tom and Tony said. I would not have been surprised at any point if she started complaning about overcooked eggs from last season.
Other than that, hoping to see some good dishes this season.
Well you only have to deal with Gail 50% of the time this year. They're tag teaming her with Ted Allen. Neither Gail nor Padma looked like they wanted to put any of the exotic dishes in their mouths.
Top Chef: Season 3
in Food Media & Arts
Posted
Random thoughts:
Can’t say I disagree with the winning choice even though Colicchio telegraphed it with his “you’re the best technical chef” remark last week.
Focus won this for Hung. He took the challenge “blow us away”; planned his dishes realistically, then executed them well, where as Casey had a blond moment and just scurried about willy nilly. Dale was just Dale; brilliant highs and dreckish lows.
I liked the guest Souse chefs in as far as no more drunks or vindictive sabotage, but then they throw that all out the window with the gimmicky addition of the 4th course with a side of deposed contestants. Don’t tell me that Howie didn’t flash back to his ménage-a-flop with Casey and Joey when she had immunity and totally let them twist in the wind.
At least Hung is head and shoulders above Ilan (Season 2) and possibly Harold from Season 1 as well.
Colicchio’s dessert knock on Hung was really petty and small, he either needs to leave or get into Padma’s stash.
What a laugh seeing Brian of all the fallen contestants at the judge’s table .They should have done that like a traditional holiday dinner; everyone at the “grown-ups" table and Brian, Gail and Padma at the "kid’s" table. I can almost see Brian offering a comment and Todd English remarking "Quiet, the adults are talking".
They need to ditch Padma for someone with a little personality, looks, and who can add some weight to the judge’s table. Hmmmm, Casey’s not really doing anything now……
It will never happen but, and TC producers I can’t say this with enough emphasis, Gail needs to go.
I understand the reasoning behind the live reveal of the winner (think Ilan) but what did they film it with???? A handy-cam and 3 60 watt light bulbs??
Overall this season was better than season 2 and on a par or slightly ahead of season 1.