Florida

So this is really just "The Voice" with food. Surprised they didn't sit in oversized chairs that rotated around when they selected someone... It was simple entertainment. Between Bourdain's snark and Nigella's cleavage it was a decent watch, though I suspect once the "teams" are formed this show is going to go down hill quickly. Not sure how much I'll give a shit about Ludo telling Jim Bob the home cook that his sous-vide Indian style macaroni and cheese needs more pepper.

Don't know how big your group is, but Frontera doesn't take reservations for parties of 4 or less. If you don't have a reservation, you could be waiting some time before you get a table. The French Market isn't all that interesting. I'd also recommend the Architectural boat tour, but boat tours are going to be limited in February. I know nothing of the bus tours. Sunday dinner options: If you're looking for something along the lines of Girl & Goat, I'd recommend Avec. I'd even say Avec is the (far) better restaurant. If you absolutely must go to G&G, just walk in and sit at the bar, though your success in doing this will depend on how many people are in your party. Also in the area are Maude's Liquor Bar, Au Cheval, and Nellcote. Closer to the AI is The Gage.

Maggi seems fairly common in Vietnamese cuisine and I've seen many varieties of it on sale in the local Vietnamese grocery store. I know it is used throughout Nguyen's Into the Vietnamese Kitchen . Personally, I don't think a Bahn mi could be made without it. As to the OP's question, not sure what the difference is between Asia/European Maggi. Can't imagine it would make that big of a difference considering how sparingly it is used. (Hell, my bottle says it was made in Mexico!)

-HF Daybreak: collab with Mikkeller. Stout with citrus. -HF Juicy: Barrel Aged Farmhouse ale. -CCB Moat Water: Imperial Stout with vanilla and coffee aged on maple. I haven't been overly impressed with a lot coming out of CCB lately, but this was an excellent beer. -Bourbon County Cherry Rye: lots of cherry syrup flavor, but not too much rye, this really isn't an improvement over "regular" BCBS. Much too sweet for my taste.

Pipeworks Santa v Unicorn: listed as a barleywine, but more of a super-hoppy strong ale. Piece The Weight: A pleasant, drinkable, fairly hoppy APA.

-Pipeworks Citra Ninja: A total citrus bomb of a DIPA, but certainly one of the best DIPAs I've come across in a long time. -NG Serendipity: unsurprisingly similar to Belgian Red and Raspberry Tart, this is another very well constructed fruit beer from folks at New Glarus.

While not a Ramen-exclusive cookbook, there is a section about Ramen making in Takashi's Noodles. There is pretty damn good recipe for tonkotsu ramen broth on Serious Eats.

It does take some time for the Brett to work its magic so you cannot really judge a Brett beer's ultimate flavor profile upon the initial release. I would wait a year or more before making a final judgment. New Belgium/Lost Abbey's Lips of Faith - Brett Beer is a pasteurized beer. The Brett in it is no longer viable, so this beer is not going to develop in the bottle. In terms of this particular beer, it is entirely possible to judge its quality now, because it's not going to be any different in a year than it already is.

Why not? Brett (Brettanomyces) is type of yeast that is found in many great Belgian beers such as lambic, gueuze and Orval trappist ale. Sure, but in minute quantities, right? My understanding is that in large doses, it's more often associated with off-flavours. So I would be hesitant about putting it front and centre in the name there. I was recently in a local restaurant when the distributor for a nearby cider-maker came through, and he was marketing their "pub cider" as being brett-forward, citing the traditions of some region of England or another. I liked it, but a friend of mine ordered a pint (on a different night, at a different restaurant), and thought it tasted off. When I identified for him some of the aromas often associated with brett, he couldn't bring himself to finish the pint! But of course, as in all things, your mileage may vary. Your description certainly makes it sound like a nice beer. Brett in beer presents itself differently than in beer than it does in cider or wine. While the typical "horseblanket" character that it brings is not appreciated by all, that character can be quite appealing when complemented by certain malts and hops. That said, the LA/New Belgium collaboration is a fairly average beer with little Brett character despite being (what I believe to be) a 100% Brett fermented beer.

Interesting take on the last episode from someone who was there: http://www.seriouseats.com/2012/01/top-chef-taping-texas-san-antonio-texas-healthy-food-challenge.html

Highlands Bar and Grill and Hot and Hot Fish Club are probably the two best restaurants in Bham. Unfortunately for you they are both closed on Mondays. If you want upscale, I'd recommend Bottega, which is good, but not great. If you're wanting BBQ, there is always Jim n' Nicks (it's a chain, but they're reliably good), or my personal favorite, the Golden Rule off Hwy 31 in Hoover (and only this location). On the lower end of things, one of my favorite restaurants in Bham when I lived there was Crazy Cajun's on the south side. The Garage is a cool place to have a beer, but no food. As for the airport, it is an absolute wasteland.

Kuma's Corner has excellent, if rather non-traditional, burgers. However, be warned, there will be a wait and once you get inside your ears will bleed from the insanely loud heavy/death/speed metal on the sound system. Decent selection of local craft beers as well. DMK Burger Bar is another good choice, and while I personally haven't been just yet, I've been hearing good things about Grange Hall Burger Bar, which is within walking distance from the Loop. Might also suggest you search Serious Eats > Hamburger Today > sort for Illinois.

That show was fucking awesome. The FG was one of the first cooking shows to highlight ethnic foods and regional American cuisine and is still better than every show that currently resides on the Food Network.

Wow, if I was Whole Foods I would be reconsidering my sponsorship of TC. I don't think the judges could've possibly shit on the quality of their rib eyes anymore than they did.

I'm beginning to think some of you take this show much too seriously.

Right. Note to self. If you're trying to come up with a clever and attractive and appetizing food dish, probably best not to fashion it in the shape of something that's already pretty disgusting all by itself. Like a half-smoked cigar butt. Well, one of the signature dishes at Moto is called Road Kill. http://egullet.org/p1645413

Um, TC is and always has been heavily commercialized. Personally, I think part of TC's "charm" is everyone's willingness to whore any product that pays the bills.

So it appears someone over at Bravo has been watching too much Survivor. Redemption Island? Seriously, WTF?

The name of this brewery is essentially "Shit Brewing Company" What else more do you need to know? Maybe they're competing with Brewdog (http://www.brewdog.com/) for douchebag brewery of the year.

He ran out of time. The only reason he got any soup on the plate/in the cups was because he threw it at them as time expired. He had no time to lalde, clean, etc. Certainly he should have managed time better but that bit several of the contestants. And that's exactly my point. These people should absolutely go into this competition knowing that time management is critical. It's not an excuse to say you ran out of time. It's expected that you'll present your dish given the amount of time you have. If you can't handle that, then don't send in an audition tape. I'm willing to cut the guy some slack. After all, it was the first show and no one realistically cooks with a clock counting down the seconds.

Top Chef Texas? More like Top Chef Chicago.

Made my first powder over the weekend. Made pepperoni powder using approx 3 tablespoons of rendered pepperoni fat with about ½ cup of tapioca maltodextrin. Mixed it together by hand than whirled it around in the food processor to lighten it up. It has a nice crumbly texture, but the pepperoni flavor is quite faint. Is it typical to “lose” flavor in the process?

Read the law. The law bans the practice, not the foie gras itself. If you want to "discuss the BAN," none exists to discuss. How is halting and criminalizing production NOT a ban? They're trying to chip away at our rights, this is just another example. You indicated above you want "discuss the BAN, not the practice" but the law expressly relates to the practice. Can't discuss one without the other. As for your rights, there is no "right" to foie gras. I would further note, that as a consumer, it is fully legal for you to eat foie in the state of California.

There was only one California producer of foie and he wrote a letter to Schwarzanegger asking him to sign the bill: http://www.humanesociety.org/assets/pdfs/farm/foie_gras_972004_california.pdf I will admit, this letter is a fairly weak endorsement, but it does ask that the Governor sign the bill.

Read the law. The law bans the practice, not the foie gras itself. If you want to "discuss the BAN," none exists to discuss.