Doodad

don't forget the well placed bottle of Michelob in from of every diner at elimination challenge meal. ← Did you notice Mark had to turn his bottle around in the stew room as he was drinking Guiness?

It is a bit of work, but you should make your own tofu. My Malaysian friend used to do it, so I know it can be done with few utensils.

He stated on his blog that a bunch of new ICAs are either filmed or planned, can't remember. I think he said six.

Where are you? Alpharetta? ← Yep and work in Norcross. I traverse Old Milton Pkwy all the way from Alphaghetto to P'tree Ind.

Thought so. Just confirming.

Double vote for blackberries. I have a jar canned up by a neighbor on our farm property from the summer. Unopened and you are welcome to it. Edit to add vote for blackberry bourbon glaze for the tenderloins.

Don't forget the cheese on the burgers melting in the salamander. Don't ask.

Who are we talking about? I missed the episode.

Not to pick nits, but the hat in question is, I believe, a backwards English driving cap which made sense on "Snacks on a Plane" if Tom is playing Samuel L Jackson. Tiger Woods looks cool wearing one. I would NOT wear one to a Bears game for fear of being beat on. And you would deserve it. I fell asleep before its appearence and have not seen a repeat or I would have booed the TV.

Sounds like a song: If I knew you was a cousin I'd a sent a cake, sent a cake If I knew you was a cousin I'd a sent a cake How d'ya how d'ya do how d'ya do

← Symon mentioned big news on his blog recently so I guess so.

Not to hijack, but I found them while doing some non food related Christmas shopping as that is my last name. They are indeed cousins and we had a nice chat. Got some of the cakes for gifts.

I am not sure myself, but if fennel and habaneros don't qualify the term is misleading.

I have no idea what charoset is, but from this discussion I think I will find out.

Two things instantly came to mind. Vacuum extractor from the auto parts store. It is used to pull bubbles out of the clutch fluid after a swap. Hand powered, can't be too expensive. I work for a sports gear company aimed at kids. We sell ball inflators that also deflate by reversing the piping. I can check on a price, but given their size I don't think they are pricey.

Are these torrented anywhere?

I KNOW! She's in the bottom almost every week, she loses almost every quick fire, and yet she's somehow still here!!!! I think this is a major failing in the show, the fact that someone can consistently cook crap and still remain week after week. I predict she'll be gone within the next two episodes. ← Agreed. I was shocked they kicked Ryan off! Sure his concept was idiotic, but still she was downright bad. She grilled some store-bought sausages fro heaven's sake! Oh yeah and added some grilled onions and peppers for good measure. Any semi-good cook would've at least made an effort to make their own sausages, let alone a Top CHEF contestant. She. Cannot. Cook. ← True. my teenage daughter can cook better.

What was with the guest judge with the zero personality? It was like Debbie Downer does Top Chef. She literally put me to sleep. And on one of my favorite subjects....beer! And I just read her interview on the website, she does not even watch the show because she does not have cable.

As a young teen in DC, we went to a restaurant in Chinatown in that city. Our friends were intelligence officers and spoke Chinese and knew the place. It was an unmarked door up a dingy flight of stairs to another door. Upon opening the door, you were transported to a dining room in the forbidden city complete with appropriately dressed staff, One dish I will never forget was a fried fish that was cooked alive and still moving when brought to the table. THAT I have never seen again and will never forget. It literally blew my mind.

I told my wife last night while watching that these people must be actors. There is no way normal people are that dang dumb and still bloviate in that manner.

At the beach last year we did a tray of cheese grits with a sauted andouille in the center and then a raw shrimp pushed down in the top over each sausage slice. Let cool, grilled and served with a garnish. I did not have any left and just a disposable pan to throw away.

Any rice dish, such as jambalaya or risotto, and don't add salt. Small dice on the ham will stretch it. Me, I like it eat it till my feet and hands swell. Edit to add this is where my family gets it. And has for some 40 years. My aunt grew up around here. The guy realized he made more off ham than the gas station so.....http://www.turnerhams.com/.

I am no sushi chef, but I have made it many times from several different books and have never seen that.

How about grilled grits since you will have the grill going? They are different and you can make various toppings.

Wasn't it on Top Chef that Collichio mentioned tuna tartare as being passe?