nliedel

I think, more importantly, there's only so many times Richard can smoke and wrap a dish before it gets tired. One more time, and I think tast dog won't hunt anymore. ←

don't they get, "snaps" for using the Glad stuff? I'm pretty sure Tom does the booty shake every time someone showcases a product. "Andrew, next time hold the beer so we can see the label, or pack your knives..." Seriously, it's the face-time for product placement game. I would think they were told to use the products whenever possible. Although I may never know that for sure.

Oh dear, this is a tough one. I think for the herb, Tarragon. The spice, garlic. I am having a hard time, because I don't think I could cook without my herbs and spices.

I really like her and I think, just my opinion, that anyone who puts themselves out there, on television shows, as a food writer, as a cookbook author, may have a fame bug. Which is not a bad thing. Celebrity chefs are entertainers. That's what they do and thank goodness, because I've learned from them. I really love Ruhlman's work. I own it all, but French Laundry and I read it, a lot. I have a book of his in my purse right now. Which means I am actively using it. I think that he offers an invaluable service to someone like me, who aspires to be a better cook and taste better food. Bless him, but perhaps he should not be tossing a stone, when his own glass house is between him and the person he's lobbing it at.

I stand adjusted. After re-watching it today, without anyone screaming in my ear that they can't sleep cause there are monsters about, I would not be surprised if the entire line was not applauding their little heats out when Ryan was, booted, quite, encouraged with the force of killer bees behind the executive chef to pack his knives and get the heck out of whatever kitchen he parked his booty in. New Zealand, or new England, indeed. I am humiliated to say I know this, but the mess on Hell's Kitchen was, raw scallops, capers, caviar and white chocolate. I could buy the caviar, or even the scallops and white choclate. When you toss the capers in there...not even if I was pregnant with a litter. I would not stand a chance against even the worst of Top Chef. I bet I can take most of the folks on Hell's Kitchen in a cook off. If only because I know how to cook my signature dish.

I saw it as a lack of leadership. An unwillingness to infuse any of his own ideas, or practices into the dish and letting Spike do all the driving. This is not Top Sous Chef, so he went home for not asserting his authority. I like Manual very much. I was sorry to see him go, but he's not cutting it, so to speak. His tacos...They were not quite up to par. He should have banged that challange out. He works with that food all the time. He was not even in the top three. I expect folks to shine in their individual areas of expertise.

Apparently, the caffeine just hit my brain pan. I made a mental note to come and talk about this here today. I read the Rick Bayless blog last week. He mentions that Ryan worked for him and was not a great fit. He said Ryan did not last long. I got the impression Ryan quit, but it was not stated. Last night, Ryan and Chef Boulud both mention that Ryan worked for him. Ryan played it off that it was a short stint and it did not last long, because he was not a good fit. Again, I got the feeling Ryan left of his own accord, but it was not stated, that I remember. I'm starting to wonder who else Ryan has worked for and not stuck with? Maybe that's common in the food industry. I've not been in it for a long time and that was as a bartender/waitron. It struck me as culinary fishing. Does Ryan have more than swagger? Does he have a culinary identity, or is it all picking around and looking for a place to shine without the grunt work coming first?

I so loved this challenge. This show has become an odd ritual for me. I got a plate with good salami, Serrano Ham, and a Montgomery Cheddar and parked it in front of the TV. I'd have had a glass of wine, but there wasn't anything in the house that sounded good to me. Next week, I buy beer. Not Michelob, either. I called the elimination early on too. "Like Water for Chocolate," "duh..." It was another night of good television for me. I'm beginning to reassess Jennifer. I loved her, but she's starting to bug me. "Zoi's dish was spot on." Yes, it was good, but honey, if she'd not gone before them, you and your funny tasting Tortellini would have. So there. I also didn't like the general bitchiness about the winners from the rest of them. So you could not come up with that dish and don't think the flavors marry. On the surface, it did not sound good to me, but the whole table loved it, so it might be good.

I'm pretty sure there is not a lobotomy procedure out there to remove the mental image of GR yacking into the trash can from my brain. He put that horrific mess into his mouth. He should have been made to suffer the food poisoning that followed. I'm a stay at home parent, although I do write, so I had a warm fuzzy for the guy who looked like Eugene Levy was playing him on Hell's Kitchen. Bobby needs to be sent home, but he has production value, so expect him to stick around. This show is not about food. It's about trauma drama. Nothing wrong with that, but why even mention the food??

Ding, ding, ding, we have a winner. I don't mind seeing people eat. I'm not exactly princess sized myself, so a princess bite seems silly. However, I cannot bear to watch that TGI Friday's commercial with Guy in it hawking the foods on the menu from this train wreck. He's in Fridays and his arm is hitting the table and all I can think is, does he ever wash that arm thing? There's something about it that makes me never want to darken a TGI Friday's door again. Not that we go there, much. I'd only consider it with the kids and there is not much to induce me to take all four to a restaurant without duct tape. Seeing that duct taping them to the chair is not legal here...you see my point. Love my kids, know their limitations. This show is such a disappointment. Yes, I've watched more of it. I was sick last Sunday and was desperate for something food related on TV.

That drives me bananas. Gotta promote the beer, but honestly, does it really need to be that way?

We've got reusable bags, but not nearly enough of them. We do reuse the plastic bags as garbage bags and with four kids, we have the ubiquitous, "paper sack craft crap," but we're not as good as we could be and that bothers me. It only takes a moment of forethought on my part. Dagnabbit.

I read the blog Bayless put on the Top Chef site. Interesting comment about Ryan. Sort of, he worked in one of my places, but was a bit of a jerk, thing. That is badly paraphrased. It's hard to tell what Padma thought was genius about the wonton. It might have been genius for the circumstances, rather than genius food.

Being a, "Middle American foodie," for lack of a better term, I was deeply offended by the comments that I'm not supposed to know and appreciate what good food is. That made me question their ability. "Your palate is elevated, these dopes are too stupid to get it." Pardon me? Also, scary Erik going off on Baylis. Pardon me? I'm a big fan of Rick Baylis and I was pissy about that crack. Actually, pretty much everything out of Erik's mouth, after that point, was discounted. As for product placement, can you say, "Mueller's?

Snort, I bet he did. I know I wanted to.

My husband said it well last week. "Want camera time? SIt in front of the Gladd Bags." Yes, the product placement has gone from annoying to, "can I mute the visuals?"

I've got a wicked sore throat, so I'm watching season two again. I still think Sam should have won. I love it when he says, "Tom does not like skin on peppers, so get rid of those," so something similar. It's a throw-away comment, but he's really thinking. I am waiting for this season to catch me like that season did. I know it will. Those are some talented people.

Hey! Dems *MY* reasons!!!

Bayless, swoon. Just love his style. I have yet to understand why anyone would serve something to a judge that they would not spring on the public? I am so completly lost on that one. I really wonder if they sent the right one home?

Some people will never put down their cynic glasses where celebrity is concerned. Which is to be expected, since many celebrities do seem to live up to their worst image. It's hard to separate the chaff from the wheat, sponsorship wise. I would not blame him for creating a line of _____________, but he has not done that and as Claudia said, it's probably not for lack of opportunity. I want my TB knife set with fifteen knives in a charming block that also holds steak knives. Sold separately, of course. Snort.

This is probably about the dumbest observation in the history of dumb observations about restaurants, but I have no shame. I suspect the level of machismo associated with swearing in kitchens is a lot my groups of friends. Among my male friends there are a group of people who see swearing as every day language and use it without thought. As people enter and exit their sphere of influence I watch them go from uncomfortable to a sort of, "I can be even more colorful than you," attitude. They begin to swear more and more and then it becomes almost second nature. I've heard people (ahem, me) go from barely swearing to sounding like a demented sailor in that group. The level of swearing is probably different from kitchen to kitchen, just like the level of interaction. Some kitchens are probably dead quiet, the chefs working as a well-oiled machine, and others have more banter. I am curious about the level of food coming out of those kitchens and how the conversation plays into it, but that may be a red herring as quality goes. That said, I do have a feeling that Andrew is swearing for effect. Whether he thinks that makes him look like more of a threat, is a brilliant career ploy to get him more on-camera time, or is just something he thinks he is supposed to do, I don't know. He comes off much more natural when he is not swearing, as far as I am concerned. I hope to high holy blazes that someone interviews him when he goes and asks him about the mayonnaise. I am very curious. Is it possible he does not know how to make it? I guess it might be. Stranger things have happened. Bellinis anyone?

Cruddy, crud, crud. That just mucks up my enjoyment of the show by at least 50%. Just dag-nabbit all anway and those are not the words I am using at home. I sound like Andrew right now.

I hope, hope, hope Andrew was being sarcastic, but I watched it again and I'm still not sure.

OH MY HECK IN A HAND CART! This is hysterical. Snort. I say make your money where you can, within reason. I still don't see him as a sellout. Probably never will. Not compared with some other food types who have everything, but TP with their names on it and only cause no one has thought of the TP thing, yet.

I re-watched the episode (sick kid on my lap and nothing to do, but hold him and watch TV) and if I'd gotten out the booze and played along, I would have been a passed out mess (low tolerance and a cheap date. According to the hubby). You know, I honestly don't think too much about what goes on a kitchen, as long as the food is good and they are not condemned by the board of health. I've yet to read Tom's blog, but I'm on my way now. It always offers some neat insight that I love.