TrishCT

Thanks all for your comments... In addition to emailing to Chris, your thoughts on this thread will also be read by people who worked on the show. Speaking of Chris, I owe you sincere thanks for providing me with the Iron Chef pix, you're the best!

"I "think" that the feedback from the e gullet threads will manage to make its way back to the people that make ICA. " One hundred percent correct about that!

Great pics, Chris!

Uzay, you mention on your Web site that Season 2 of The Restaurant is "crazier and funnier" than Season 1. Crazier...maybe, but I guess I am at a loss to to see the humor so far.... So it actually gets...funny.... Maybe when the chef gets fired.... Guess that might be the comic relief for this show...?

Okay, Irwin.... Where can I find this cornbread....? Now I have to get some.

Sparkitus, That's interesting...the other day Donald Trump said he was going to get a lot more money for another season of 'The Apprentice.' So is Apprentice paid and Rocco's not paid? When I interviewed Topher and Tad from Season 1 of The Restaurant they also told me that none of them were paid by NBC.... This 'Roccette-Chowderhead' nickname thing is creeping me out... I have visions now of Rocco dressed up like a chorine in a kickline.... and Jeffrey Chodorow wearing a hat (like a cheesehead) only of a bowl of Clam Chowder... Manhattan style of course....

Mags, I agree with you except here. On the old show, Sakai often used luxury ingredients to excess. I can remember him using foie gras, truffles, and caviar all on the same show, maybe on the same dish. Yep...and Sakai is a french chef after all....

Chris Cognac, correct me if I'm wrong, but wasn't the Morimoto/Batali episode filmed first, Sakai/Flay second, and Puck last? But that said, I just watched the first two and was really disappointed in the floor guy. More commentary would have been great. However, I think Alton did a very good job. You are correct, Batali v. Morimoto was filmed first, then Sakai v. Flay. For some reason they decided to switch the order for viewing.

i was totally blown away by Mario's trompe l'oeil cappuccino (actually lobster pea soup) served in the sea urchin, and I liked his trompe l'oeil cannolini.... Does he serve either of these at any of his restaurants??

Monday morning, it will all be a little clearer....I hope.

So what did you think?

Extra, What kind of cream... light or heavy?

Irwin: Jewish cornbread?? What is that? Back to Roseland... You are not alone in your admiration of their White Clam Pie. It is printed on their pizza boxes as their house specialty. So Mr. Steven Shaw, I recommend that to you for your first trip to Roseland. I also concur about asking about the specials. The chalkboard was chockful of them and next time, that's where I will order from.

The link to the article I wrote does not have a spoiler in it...We were discussing how all the other ones did...Both papers in L.A. that ran stories besides the Daily Breeze listed the theme ingredients...Which really takes the fun out of it..Plus we were asked not to give out the ingredient....Oh well.. Chris, I read the LA Daily News....and the Denver Post...both with their spoilers.... But did the LA Times also run a story with spoilers? If so, I think they should have to return their pulitzers.

Well... Cinco de Mayo is upon us soon... And I am gonna try your recipe!!! Sounds like it's a winner, and it's always fun to learn new tricks. I'll report back in a week or so the results.

Ok.... I have too much time on my hands today... I didn't come up with a recipe doing a quick google search ( "velvet spice cake") but did see that there should be a recipe in Rombauer's 1985 Joy of Cooking... Seems like a book that should be a the library. I was curious as to what to what makes a cake "velvet" -- is it just a descriptitve name or is there some technique or group of ingredients in common with, say for instance, "red velvet cake". edited for typo Velvet Spice Cake (Maybe so-named for it's "delicate consistency?" Joy of Cooking says that about this cake.) Have all ingredients 70 degrees. Sift before measuring: 2 1/2 cups cake flour Resift twice with: 1 1/2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1 teaspoon freshly grated nutmeg 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt Set aside Cream: 3/4 cup butter or shortening Add gradually and cream together: 1 1/2 cups sifted sugar Beat in: 3 egg yolks Add the sifted ingredients to the butter mixture in 3 parts alternating with: 7/8 cup yogurt or buttermilk Stir the batter after each addition until smooth. Whip until stiff but not dry: 3 egg whites Fold them lightly into the cake batter. Bake in a greased 9 inch tube pan 1 hour or more in preheated 350 degree oven. Spread when cool with chocolate butter icing or boiled white icing. Edit: typo

"...for years"? Sounds like your daughter is either a teacher of Spanish, or is having a very hard time passing the class. Assuming it's the former... My daughter teaches Spanish, too. Simpatica otra vez, amiga! Ha! My daughter is a sophomore in high school and she's been taking Spanish since 6th grade. We make churros for Cinco de Mayo...Spanish Night... Around The World Day....whatever pops up! She thinks I don't understand spanish...but I think I have a clue as to what "Mi madre esta' loca" means. Edited to add: If you don't have a pastry bag and tip (or if you misplace it...) a ziplock bag, cut in one corner works well.

Chris, I now know the secret ingredient for 2 of the battles from sources that blabbed. Sounds like the matches will be very interesting. You deserve credit for upholding journalistic integrity. If those other sources promised not to tell and then did, shame on them. You'll never regret being ethical, as I'm sure you know.

However, there is a real lawsuit out there... I agree with you and see through it also. This shouldn't be a television show...but it is.

Chris, good article! Are there any follow-ups planned? Edited to add: The article is on Dailybreeze.com under Today. I tried to link it but I am getting error messages.

I've been making churros for years for my daughter's Cinco de Mayo spanish class parties. My recipe comes from Betty Crocker's International Cookbook (1980) and I have no idea whether these are authentic (before they are fried they remind me of cream puff batter), but they fit your bill for being very light and airy. Anyway... we love 'em. Churros Vegetable Oil 1 cup water 1/2 cup unsalted butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/2 teaspoon ground cinnamon 1. Heat oil ( 1 and 1/2 inches in large pan) to 360 degrees. 2. Bring water, butter and salt to a rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs all at once; continue beating until smooth. 3. Spoon mixture into decorator's tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes. 4. Drain on paper towels. Mix sugar and cinnamon; roll churros in sugar mixture. Optional: Re-roll again after a couple minutes.

If you told me before season 1 of "The Restaurant" that in 2004, the talented Rocco DiSpirito of Union Pacific would become the laughingstock of New York and Donald Trump would become the new golden boy of television... I would have said you were unhinged... Rocco makes New York look sleazy and The Donald makes it look sexy. This whole reality show thing is... Chodorow compared Rocco's 22nd to another of his restaurants -- China Grill. I have dined at CG on numerous occasions, and I like it a lot. To urban sophisticate New Yorkers it's one of those Yogi Berra places -- "No one goes there anymore, it's too crowded." But for me and the folks I bring there it's delish and fun. There is no doubt in my mind that Rocco's was just as busy as CG. But reading some of the actual lawsuit and from what was gleaned from the show, the expenses at Rocco's were probably astronomically higher. Hmmm... How come I am speaking about Rocco's in the past tense.... As he did at Mix, I think Mr. C would have pulled the plug on Rocco's except he knew he had another season of prime-time tv on-air publicity--this time for himself. Remember it was announced at the end of the last season that there would be a season 2. Ka-ching. I agree with others who said that after he milks what he can from the hype, the doors at Rocco's will darken and morph into something else. Someone mentioned Rocco's generosity -- giving Lola, the bartender, a Vespa. He never did. The Vespas were on loan and he had to give them back when shooting was over. After her initial ride she never got to ride it again. How's that for generosity? As for the Star Wars references... O.K. you can call Chodorow Darth Vader... But Rocco is no Luke Skywalker... With his swagger, tunnel vision and helplessness.... Rocco is C-3PO.

Don't you think that's a vast oversimplification? There are many wonderful places to eat in America, and Artisinal food producers here, just like in Europe. Ever trolled through the regional boards? If it weren't for the great food available in America, eGullet would not be running in this country. What I mean is overseas we offer the world McD's. As a symbol of America, I find that sad.

Jinmyo, I think you'll enjoy it. If Season 1 was like watching a train wreck, Season 2 is like watching the autopsies.

Rocco's cookware....Rocco's book.... Best part for me was the cook who mentioned a passage from Kitchen Confidential... When consultants come in that means the restaurant is going to close.