RAHiggins1

First let me point out that I am not flaming or singling out KristiB50 here. I have high cholesterol and have had to manage it since I had a major coronary 12 years ago. I'd like to point out that the assumption that shrimp is bad for you because it has cholesterol is a misnomer and only half of the story. The cholesterol in shrimp is primarily high-density lipoproteins (HDL). This is what is commonly referred to as "Good cholesterol". HDL's reduce low-density lipoproteins (LDL) which is more commonly known as "bad cholesterol. Shrimp are also virtually fat free and loaded with Omega 3 fatty acids. So in reality shrimp when prepared healthily are one of the best proteins you could possibly eat. I poached this from here http://www.whfoods.com/genpage.php?tname=foodspice&dbid=107 Shrimp Provide Large Cardiovascular Benefits Many people are confused about the fat and cholesterol content of shrimp. Shrimp is very low in total fat, yet it has a high cholesterol content (about 200 milligrams in 3.5 ounces, or 12 large boiled shrimp). Some people have avoided eating shrimp precisely because of its high cholesterol content. However, based on research involving shrimp and blood cholesterol levels, avoidance of shrimp for this reason does not seem justified. In a peer-reviewed scientific study, researchers looked at the effect of two diets, one which contained shrimp and the other eggs, on the cholesterol levels of people with normal lipid levels. In this randomized crossover trial, people ate either 300 grams of shrimp per day or two large eggs. (A randomized crossover trial is one in which groups cross over, trying out both possible protocols.) The shrimp diet did raise LDL levels (bad cholesterol) by 7%, but also raised HDL levels (good cholesterol) by 12%. In contrast, the egg diet raised LDL levels by 10% and HDL by 7%. The results then showed that the shrimp diet produced significantly lower ratios of total to HDL ("good") cholesterol and lower ratios of LDL ("bad" cholesterol) to HDL cholesterol than the egg diet. In addition, in people who ate the shrimp diet, levels of triglycerides (a form in which fat is carried in the blood) decreased 13%. In just a four-ounce serving of shrimp, you'll receive 28.2% of the daily value for vitamin B12. Vitamin B12 is one of the nutrients needed to keep levels of homocysteine, a molecule that can directly damage blood vessel walls and is considered a significant risk factor for cardiovascular disease, low. In addition, shrimp are also a good source of cardio-protective omega-3 fatty acids, noted for their anti-inflammatory effects and ability to prevent the formation of blood clots. Four ounces of shrimp provide 14.8% of your daily need for these protective fats. See also http://www.americanheart.org/presenter.jhtml?identifier=515 Choose seafood at least twice a week Fish can be fatty or lean, but it's still low in saturated fat. Prepare fish baked, broiled, grilled or boiled rather than breaded and fried. Shrimp and crawfish have more cholesterol than most other types of seafood, but they're lower in total fat and saturated fat than most meats and poultry.

They do play those in the late afternoon / early evenings opposite the local news slots. It's two wolfgang Puck episodes followed by two Malto Mario's and you're right this was FTV in their prime. I rarely tune in to FTV at all anymore.

Although I was not thrilled to see yet another catering theme, over all it was a good show and lots of actual cooking footage just to illustrate the all nighter they did for this one. I completely agree with why Nikki went home and really you can only be mediocre for so long once the numbers thin out. Richard Blais is a class act, I WANT him to win at this point. Actually I think I want to know him, maybe intern in his kitchen or wash the dishes (like my wife would let me take that kind of paycut) or do anything at all just because I am convinced I would would learn at all levels in that environment. I think Blais is my new chef idol and more so because really he is so far portayed as a really great person and I do not think that can be edited out.

Unless one lives in thew UK where Curry is amongst the 3 or 4 dishes cooked on a weekly basis in most homes. I read a report on what's on the menu each week in brithish households. Curry is very, very, prominant in most other countries. I know for a fact it's standard fair in the UK, Australia, New Zealand, Japan, Thailand, India, pakistan, etc.... Not tha Mark's wasn't complete shite, but I would expect him to be able to cook what he would consider a common family dinner dish.

Sure, I'll take them. I'm not sure when/where we can meet. I've got dinner with friend's going on tonight. I'm at home all weekend trying yto get a garden fence put in and a garden planted, but could meet somewhere.

I'm thinking about double butterfly cutting the loins and layering the glaze between the loins with blackberries and rolling them back up and tieing them off. Do you think both dishes would be a little over the top?

That does sound interesting. I keep steam pans on the buffet for hot foods. I don't think the toast would hold up in a steam table for long with gravy on it. A biscuit might though or the aforementioned grits squares. Maybe for breakfast.

Where are you? Alpharetta? ← Yep and work in Norcross. I traverse Old Milton Pkwy all the way from Alphaghetto to P'tree Ind. ← I live in norcross and work in Lawrenceville. My wife works downtown in the capital.

What do you know... Blackberry is the state fruit. http://www.kentucky.gov/stateSymbols.htm

Where are you? Alpharetta?

Anyone remember the part in AB's "Kichen confidential" where he asked for burn cream and the broiler guy looked at him and pulled a pan out of the broiler with his bare hands? Thats what I thought of last night. As a side note, I once grabbed metal fresh out of a 365F fryer I immeditately turned around and plunged my hand into the nearest liquid which was dill pickle brine. The pain was immediately gone. The burn was still there but not the pain. Now when I get a burn I just put a pickle on it. true story and it does work.

Hmmm... Blackberry Bread pudding and a Kentucky Bourbon Sabayon?

I found pork tenderloins on sale, whats a native berry that I can make a jelly to serve with it? * Interpol has counter-manded the hijacking, this post will not make its next stop in Cuba. Although some Cuban sandwiches would be nice right now. Cuban sandwiches! Pork loin sliced very thin Mojo creole marinade Ham sliced thin Swiss cheese sliced thin Cuban loaf bread, cut long ways marinate pork in mojo, layer pork, cheese, ham, cheese on cuban loaf. Wrap in foil and place in a Pannini grill, let cook until cheese melts. Best served with saffron rice and frijole's negros (black beans). Alternatively go to "Little Havana" at North Druid and Buford Hwy. (behind fuzzy's)and order the #17

Ok, so how much difference is there in pork and Beef, when mixing it? Maybe pork needs to be worked more.

Ryan did need to go, but that boy has the gift of gab and with his looks, there is high potential for him to make it onto the Food Network, maybe right before Paula Dean. Bobby Flay could explain the concept of grilling outdoors to him, that would probably involve an obscene amount of blue cornmeal use for a Bears Tailgate.

Actually this was done by Chef Jack from Jeaquimo's in New Orleans at a friend of mine's party he catered. He served shrimp and grits with the grits grilled to reheat after letting them cool down and cut into squares. It was the the best dish offered and he had many wondrous things on the grill, the oysters were next best IMO, he also did a seven steak gumbo and a couchon de lai <sp?> So not really something that would surprise my guests. But a great suggestion never the less. His Shrimp and Grits inspired a series of my friend and I preparing and serving them at every occasion we cook at after that party.

I do a traditional Kentucky Derby party (2 weeks away) every year. Its a great way to get the Grill fired up. BBQ galore! Chicken and Ribs, a Pork Butt with sauce made from the drippings in the drip pan. I like a good spicy vinegar BBQ sauce. Potato Salad with dill relish and mustard, Baked Beans, Tomato & Cucumber tossed in balsamic, Grilled Veggies, Derby Pie, Mojitos and of course, Mint Julips. What could I add to this? I usually like to make something new and different. Something unexpected.

I agree completely. HK is a Fox abomination, GR is just picking up the paycheck. I watch it for its comedic value. The one thing I do not get though is how they fill the place up, take all the orders and then try to cook all the starters, then all the entree's, followed by desserts. All of my experience has been cooking by the covers. The first table ordering should be done eating starters at least by the time the last table is called in. We do not get to see how this works, because we only see what the producers think will hold out attention. Its anything but realistic IMO.

This caviar line of discussion reminds me of what I used to say about "Iron Chef". You can always tell when a chef is struggling because they resort to using, Caviar, Truffles or Fois Gras.

after watching this a second time, i really wonder about this, too. dale said he knows and loves caviar, and yet he missed that one. on closer inspection, the caviars they used were in the neighborhood of $3 and $17 an ounce....something along the lines of "bad and badder", perhaps? ← There is a lot more to Caviar than price. I've compared the american osetra to true Beluga and at that time I found that I preferred the cheaper. Both were good, but it came down to the flavor of the brine and mouth feel for me. The american was $20 for 2oz. and the Beluga was $80 for 20z. This was a few years ago before Caviar prices sky rocketed. On Top chef, I can understand going with cheaper local varieties, especially since there is a ban on caviar imported from the Caspian Sea to help control the outrageous over fishing going on there.

Me too. I'm going to watch it again this morning. I really remember her flat out refusing. ← Yes, she absolutely railed against it. Which is odd because I think if you were to foam up a truffled butternut squash soup and garnished with a hazelnut cream on top would scream "earth".

I would be interested in putting in some time on the weekends. I've got stuff going on right now, but I'd love to get back in the kitchen so to speak. It would be a month or so before I could make time though. I'll PM you.

Did Lisa and Nikki cook anything for the elimination?

Last night's episode reminded me why I tivo this show and not watch it as it is broadcast. I'll be watching the next episode in the AM as I usually do next week. Also, how does someone who cooked a soggy corndog get booted before someone who thought up a cookie and a mixed drink? Did she cook at all? OK, I just went thru the rate the plate thingy from last night on Bravo's website and neither Lisa nor Nikki had an elimination dish represented.

Whew and I thought it was my post about self-grandisement that set AB off... As far as AB goes, I'm a fan. I tivo, read, watch bourdain stuff to the point that my wife ridicules me. When I see AB in a different country going native my soul yearns to do likewise. But, since that ain't gonna happen, I live vicariously through him.