[Hell's Kitchen (US) Season 3]

My money is on Rock for the win.

If Bodog.com is to be believed, Rock does win Hell's Kitchen.

According to the gambling website, it decided to close betting on Hell's Kitchen 3 after "heavy betting" on Rock Harper, a 30-year-old executive chef from Spotsylvania, VA, moved Bodog's odds on his victory from 7-to-1 when wagering on the show first opened down to 2-to-1 by the time of the show's Monday night premiere.

http://www.realitytvworld.com/news/fox-hel...etting-5302.php

[Foraging for favorites]

Tell me about wintergreen berries, are they the same thing as wintergreen flavoring?  Do they grow other places?  When and where do you find them and how do you use them?

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Wintergreen is easy to find and makes and the leaves makes a lovely tea. It does take time to seep a refreshing drink.

When walking in the woods, I usually find them in acidic soil, on the edge of evergreens and in the shade. The leaves are glossy and the fruit is usually better in the winter time.

The tea is made with fresh leaves (not dried) and fermented. The fermenting brings out a stronger flavour. Please note that wintergreen should not be consumed by those that are sensitive to aspirin (it was once used as medicine).

[knive sharpening in Montreal]

Okay, I know this is a skill that I should learn but to be honest, I’m not so enthusiastic at the prospect of my ruining a few hundred dollars worth of knives just to be able to say “I did it”.

Does anyone know of a place that takes care in the sharpening of kitchen knives in/around Montreal?

I’m not talking about the guy who also does lawnmower blades and scissors but of someone who actually cares about what they are doing. THey should know the difference the angle on a German and Japanese knife, that will inquire if he should sharpen the right side more than the left one….

They have to exist – any suggestion?

[Whisky and Water]

Just wondering what floats your boat.

Always neat.

[Portayaky]

Can you help a lady out here, and give me some ammo on why we shouldn't buy one?

I'm not sure how I would feel eating around this if it radiates a lot of eat. It maybe fun to look at but sitting around this if it's a hot day, winding, the food burns a little and smokes...

Seems to be just one big cooking surface to show off cooking skills to guests... is that really enjoyable?

[Montreal Restaurant Recommendations]

I'm shocked to hear the service at Toque! wasn't good. Shocked.

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I hate to chime in this way, but I've also had some bad experiences at Toque with the service, this is usually with larger groups of friends. Some nights are like that I guess.

[Chefs and Their Knives]

I believe somewhere in his books, Bourdain expresses a fondness for Globals.  I forget what Batali uses.

Many of these folks' actual preferences will have been submerged in branding deals, though.  Just for interest's sake, why do you care?

In Bourdain's Les Halles Cookbook, he touched on the subject of knives (p.35): "A sharp knife is a must". He goes on to mention getting a good quality Henckel, Wushtof or Global and taking care of it.

I'll echo some that say you should try the knive before buying instead of going on who uses the same brand.