June 27, 2007
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The Quickfire Challenge with guest judge Alfred Portale, chef and owner of Gotham Bar and Grill, was a simple challenge using scallops, crayfish, and conch. The contestants had to catch and scoop out shellfish in 30 seconds. I loved the dynamism that this challenge brought out in all the chefs. It was fun to see them try to scoop out as much shellfish as possible, and I’m glad to report that the women hefted out just as much loot from the tank as their male counterparts...and even more in Tre’s case.
Shelling the fish, however, was an issue for Micah, who seemed to have no idea how to release the fish from their tough outer shells. Her conch salad was a failure because it lacked fish due to the fact that she probably could not shell enough in time, and the flavors just weren’t there.
Comments
Megan wrote:
Padma,
I'm not sure where they show gets its information from, but I was rather disappointed to hear Tom getting down on someone tonight for using lobster in the low cholesterol challenge. Yes shellfish does have cholesterol, but it has been known for several years now that the cholesterol in shellfish is not the same type as other sources(such as beef and cheese). The cholesterol in shellfish is not absorbed by the body and therefore shellfish is safe to eat for people on a low cholesterol diet. (reference: "Shellfish. Off the cholesterol blacklist." Mayo Health Clinic 2006 and others).
posted on June 27, 2007 at 11:13 PM
suze wrote:
Shame on Season 3 judges....LOBSTER IS NOT HIGH IN CHOLESTEROL!!! IT IS AS LOW IN FAT (MAYBE LOWER) AND AS LOW IN CHOLESTEROL AS WHITE MEAT CHICKEN!!!!!!!! Are you guys for real???!!!! Shrimp is high in cholesterol but lobster and king crab are exceedingly low! Yikes! How could you make that kind of basic mistake? (and act so indignant at the same time!wow)
posted on June 27, 2007 at 11:15 PM
suze wrote:
Lobster is exceedingly LOW in cholesterol and fats. I am amazed the "expert" panel didn't know this! They owe the competing chef an apology, right? Yikes, what a mistake to make! Shrimp is very high, lobster and crab aren't.
posted on June 27, 2007 at 11:18 PM
will wrote:
First of all let me say i am only 15 going on 16 and i want to be on top chef so badly, do you think that you could do a kids competition. In addition to this Padma you are very pretty and i was wondering where you are from? I would be scared to cook for tom because sometimes his attitude would just freak me out and gail what can i say every one in my house loves you!!!!!!!!
good luck to all of the contestants and sandee i miss you you were one of my favs for the winner of the new season
posted on June 27, 2007 at 11:22 PM
Mar wrote:
Just wanted to tell you that your new look this season is classy and much sexier, as well as showing your figure off more than the types of shirts you wore last season. Great improvement - don't need the clevage -
posted on June 27, 2007 at 11:23 PM
sticks wrote:
I was amazed at how difficult the chefs made it for themselves. My first thought was go classic with such beautiful ingredients. Had it been me I'd have done raw oysters with an orange curry vinaigrette, seared scallops with some coriander and done an orange butter sauce, crawfish boiled in an OJ and cajun spice with a raita, but that would have been after I got back from hospital after putting the oyster knife thru my palm LOL. I realy enjoyed the show this week.
posted on June 27, 2007 at 11:30 PM
Lara Fabans wrote:
I was surprised when Camille used hibiscus as a seasoning. Shellfish is so......subtle for want of a better word, that herbs like that would just crush it.
Still, it was a fun quickfire to watch!
I have to say I felt that Hung appeared way too arrogant in this quickfire. I hope it's just the way it was edited.
posted on June 27, 2007 at 11:35 PM
John wrote:
Hi, Padma!
Once again, great show! I totally agree with you that Micah deserved to go home.
posted on June 27, 2007 at 11:46 PM
mike f wrote:
Padma i google imaged you. hottie.
posted on June 28, 2007 at 12:09 AM
Eric W wrote:
Looked like a very disappointing evening. I expected much more from this group given an imaginative challenge such as this one. Lets hope we see better fare down the road.
posted on June 28, 2007 at 12:22 AM
shannon lewis wrote:
I thought that seeing all the chef's struggle was odd. Where was outside the box thinking?
posted on June 28, 2007 at 1:11 AM
sundevilpeg wrote:
Loved your comment on Chef Levitski. His pedigree as a Chicago chef is absolutely top-notch, and I appreciate your appreciation of his skill in reinterpreting chicken and dumplings with a respectful nod to his own ethnic heritage (we're big on that here). He's my dark-horse favorite to take it all, based on my personal experience eating his damn good food at Trio Atelier here in Evanston. GOOOOOO DALE!
posted on June 28, 2007 at 1:23 AM
shazzer wrote:
Padma, first, thank you for your insightful play by play of tonight's events. I love the show, obviously, but your descriptor in particular really reflected what I was able to garner between the lines, so to speak, of the show.
As I watched, and texted at the breaks with my daughter-in-law, we both came up with more imaginable ideas for the elimination challenge than what we were watching! Now, the quickfire would have thrown me, especially given the time, so kudos to Howie for pulling both off so exceptionally!
Nice job with the inventiveness this year, it's really elevated and I'm so hooked! The guest judge tonight, while I know nothing of him, was not just astute, but so good on camera with delivery - I really got a sense of him. Very cool. Can't help it, I'm so entertained! Do I have to wait a week now???
posted on June 28, 2007 at 2:19 AM
maurice wrote:
First off Padma, I have to say i love your style i think you are so fierce and i get a kick out the fact that you coincidentally have the same name as a character in your husband's book "Midnight's Children". but i am sure you know that and have heard that before so on to the show and your comments. I totally agree with you, i wanted to weep for you guys having to suffer through eating that stuff; I think that where most of the chefs went wrong was in their attitude toward "American" comfort food. Most of the chefs just looked disgusted, and not simply at those particular dishes but at the idea of what is considered comfort food in America. they had no respect for what others may find comforting. I personally love fried chicken and i know many people who are very particular on what makes a good fried chicken; i guarantee that there are more people who are very judgmental and critical about someone's take on fried chicken than, say, a scallop done three ways, and if the chefs had rembered and respected that then they would have done way better. I know at home i was wondering things like: why doesn't micha do a juicy Turkey-loaf which is something that you can fill with wonderful aromatic veggies and instead of starchy potatoes do whipped cauliflower and broccoli or something; i was screaming at the person with fish sticks because i was thinking bring a little of Britain to the states and do an upscale version of fish sticks meets fish and chips. "stips" of wonderfully flavored and seasoned tuna with a nice crunchy coating and cooked wonderfully would have been great; I just felt that they really let it drop and i was overall really disappointed in the snobbery of many of the contestants. We want a Top Chef not a Top Snob
posted on June 28, 2007 at 2:57 AM
Kris wrote:
It was instresting to see Howie win the challenge despite his less than stellar start this season. Will he be able to keep it up?
posted on June 28, 2007 at 4:53 AM
Kris wrote:
It was instresting to see Howie win the challenge despite his less than stellar start this season. Will he be able to keep up the good work? Only time will tell. As for Hung.. I like the guy, but in this episode he came off as a egotistical prick.
posted on June 28, 2007 at 5:00 AM
gabe wrote:
Hung, perhaps because of how his scenes and dialogue are edited or perhaps because he knows what makes good tv work, is becoming this season's most hated chef.
posted on June 28, 2007 at 9:16 AM
Cheepa Rents wrote:
I agree with this blog-- I think this season above all others that the judges have been fair, take this competition very seriously and expect more from the contestents.
posted on June 28, 2007 at 10:06 AM
Mary Hart wrote:
Padma, you have a way with words and help me to understand what's innovative and original in the chefs' dishes, plus you offer insight into what's mundane. Have to admit, yours was the last blog read, guess I have to fess up to some beauty bias: how can such a svelte elegant woman know much about food? You've proven me wrong...big time!
posted on June 28, 2007 at 10:12 AM
TYler wrote:
Oh no MIcah!
posted on June 28, 2007 at 10:31 AM
TT wrote:
I thought the elimination challenge a little unfair because a number of the participants weren't familiar with traditional American fare. Not all of us grew up in the South or Midwest where these foods are common. I, for one, am first generation and have no clue what's in chicken ala king, tuna casserole, or chicken and dumplings, etc. Perhaps they should have been given a recipe for the dishes or have been given time to taste them and ascertain the ingredients before having to create their own dishes.
posted on June 28, 2007 at 10:50 AM
LK wrote:
Padma, great episode again. Great guest judge.
Great decision.
Wonderful (maybe a tad too nice from what we saw) wrist slapping for Brain: He missed a pressure free golden opportunity to show the judges his Top Chef skills. Instead he punted, he gave up, he was afraid to fail - and he failed anyway.
You hit many of these chef's in their weak point. In the world of today nutrition matters, and a Top Chef needs to be able to create light and healthy versions of classic dishes.
posted on June 28, 2007 at 11:03 AM
rbovaboy wrote:
Padma, it was interesting to hear you mention the skill involved in Dale's dish as it appeared to me that the others were questioning his use of a rotisserie chicken and potato flakes. But if it's low-cholesterol and the flavor is there, then that was what the challenge was about.
What is Sky Juice that Micah served? I think it was mentioned that it was not something easy to do...
I look forward to watching TC every week. I've been posting friendly comments about TC at mariomoves blogspot, which refers people right back here to the Bravo site. Best to you
posted on June 28, 2007 at 11:09 AM
Julie wrote:
Hi Padma,
This is the first season I've really gotten into Top Chef...and I totally love it.
Ok, now for a random question...any ideas where I can get that awesome red dress she wore last night?
thanks!
posted on June 28, 2007 at 11:11 AM
Mary Mascari wrote:
What was all the kerfuffle about lobster being high in cholesterol? 3 oz of lobster has 81 grams of cholesterol, compared to lean ground meat which as 78. Not really foie gras territory!
posted on June 28, 2007 at 11:15 AM
Stephanie P wrote:
Hi Padma...great blog. I agree the challenge was disappointing. I was sad to see Micah go. She was my pick to win! It seems that no one's safe; all the chefs that have been at the winners panel have been at the losers panel the next challenge. I was glad to see Dale and Howie as the winning finalists. They seemed to be personally invested in their dishes, and I guess it showed in their product. Good lesson for the other chefs.
Can't wait for next week!
posted on June 28, 2007 at 11:21 AM
JM wrote:
Hung...
Why would you name a kid "hung?" ;)
Also, he needs to stop the running around like a spazz case. I don't mind the arrogance. He is a good chef. And leaving a live creature on the floor last night to die. Unacceptable!!!
Respect life Hung!
posted on June 28, 2007 at 11:29 AM
The Top Chef Society wrote:
It's interesting to read people's different takes on Hung. For many, he's a favorite while others despise him.
Personally, it's exciting to watch the zeal he brings to every challenge. He was so excited to skim shellfish from the aquarium that he literally ran up to the tank.
Alfred Portale was the least exciting of the guest judges thus far this season; Norman Van Aken and Anthony Bourdain both seemed to push their own opinions a lot more whereas Portale just kind of went along with the flow.
More thoughts on Episode 3 here: http://ourstereo.com/topchef/?p=34
posted on June 28, 2007 at 11:49 AM
Art wrote:
I agree Howie's dish reflected more effort and creativity than Dales. Curious if he prepared more well-done versions for the Elksters. I'd have cooked it Medium-Rare for the Judges and close-to-well for the Elks.
posted on June 28, 2007 at 12:01 PM
Sam R. wrote:
No offense but next season (assuming you are finished taping this one, or most of it) you should try not to repeat everything Tom says. I assume you have at least a competent level of Culinary Knowledge to be hosting the show but it makes you come off as a poser. Maybe it's the editing. Otherwise, you're a very good host.
posted on June 28, 2007 at 12:12 PM
Crystal wrote:
Having worked in a restaurant environment, I do know that chefs can be a bit temperamental,(understatement) so i'm never surprised to see the amount of ego exchange that happens on this kind of show. Kind of sad, but funny sometimes. It definitely makes everyone kick up their game, however uncleanliness in the kitchen is unacceptable. As much as one might want to win, you definitely know that its possible to have accidents with 13 or so people running around, not to mention camera people, sound crew and God knows what else. So its important for people to be aware of basic kitchen ettiquette.(sp?)Things drop and spill and whatnot, but a cocky nasty attitude only makes it worse. I think its more a character thing inside a person bubbling to the surface than any other thing. The Kitchen environment just brings it to the surface. Like dross.
Padma you're so funny. I always like to watch that dramatic pause before you tell someone "So and So, please pack your knives and go." yikes.LOL I mean its not funny, but its just the drama of tv that gets me every time. And all the cameras pan to all those nervous faces. I'd be a hot mess wreck.
I think probably all the chefs are very good in their environments. Where they can think and prepare a dish at their leisure. Top Chef is not that environment. Its all about being quick in your head and on your feet and throwing out something thats smashing. So all in all I like the show, people will have egos, people will miss home and get hurt feelings, food will taste like crap, and food will knock the judges socks off. Its all a carnival really.
Good work Padma! If you need a guest judge for a season just send me an email. I enjoy eating lol.
Crystal
Atlanta
posted on June 28, 2007 at 12:30 PM
Vanessa wrote:
Padma I love reading your blog because of the little asides that inform those of us who aren't chefs why a contestant's food worked or didn't.
Secondly, you look fabulous as always and I continue to be annoyed by people who want to comment on the amount of skin you show. So petty.
P.S. I hope someone rescued that poor crawfish Hung left on the floor.
posted on June 28, 2007 at 12:49 PM
MLB wrote:
3.5 ounces of lobster contain 80 calories and 60 mg of cholesterol. 3 ounces of center loin pork chop contain 147 calories and 72 mg of cholesterol. If I heard the judges say one more time how "high" in cholesterol lobster is, I think I would have gone a little bit crazy.
posted on June 28, 2007 at 1:23 PM
Deborah R wrote:
Not being a chef, last night I was dying for the judges to give examples of the more imaginative ways that the chefs could have handled this challenge. Thanks for the frank-and-beans suggestion mentioned in your blog--and thanks to "Maurice" for the tuna suggestion as an alternative to traditional fish sticks and fries. As to the comments that "poor" Sara had never eaten chicken-a-la-king: She could have chosen fried chicken with mac & cheese, which is pretty straightforward. And she could look at the plate of chicken-a-la-king and see that hers bore no resemblance to that dish. With that in mind, I don't think she was at a disadvantage in this challenge.
posted on June 28, 2007 at 1:49 PM
Rebecca wrote:
First of all, I want to say congratulations on the knighthood, Lady Rushie. Don't let the religious nutjobs get you down.
Secondly, another poster (Maurice?) alluded to this above, but it seemed like most the chefs were so hung up on letting everyone know how disgusting they thought American comfort food was that they missed the opportunity to learn about each dish and use it as a jumping off point for reinvention. How hard was it for Sara to simply take a look at her plate and see what goes into Chicken a la King? It's not rocket science.
Maybe it was just me, but there I was on my couch thinking "Yum...tuna casserole." Yes, this kind of food is high in fat, sugar and salt, and can be incredibly unhealthy, but that's what comfort is all about. No one turns to steamed tofu in a time of crisis.
posted on June 28, 2007 at 1:57 PM
Rachel wrote:
Actually lobster (as well as most other seafood) is good for heart health and cholesterol. Brian should not have been dinged for that.
http://www.ynhh.org/online/nutrition/advisor/shellfish.html
posted on June 28, 2007 at 2:31 PM
juliette wrote:
this wasn't the first time i wished i was on Top Chef! i would have kicked butt in the comfort foot challenge. i immediately thought of a recipe for tuna casserole - slices of grilled rare tuna nestled in a bed of buckwheat soba and cucumber noodles - edamame instead of peas, a light ginger-soy milk dressing and a crunchy sesame seed panko topping.
yeah, i know the show is huge pressure, but i could instantly think of tons of things to do with all of those choices. are these chefs not as creative as past shows? they certainly work in some fine restaurants.
i did love howie's dish. he really deserved to win
posted on June 28, 2007 at 2:43 PM
david wrote:
Can't say I'm sorry to see Micah go, daughter or not. Such condescension toward American cuisine! Is the comfort food of other cultures so much better or healthier? A similar contempt for an overseas dish made of blood or brains or entrails would be seen by foodies as Western parochialism. Is ketchup so much worse than the hot peppers used to flavor barely edible ingredients around the world? I don't think her assigment deserved her contempt and it's fitting that meatloaf caused her downfall. From her description of the dish -- a big lump of ground meat, or words to that effect -- it seemed as though she didn't wasn't even aware of how an ordinary meatloaf is made, let alone the countless variations and flavoring possibilities. She had one of the easier tasks -- she could have used turkey, veal or even an exotic meat (ostrich? bison?) and added interesting seasonings and fillers. There were plenty of reasons to vote her off apart from her homesickness.
posted on June 28, 2007 at 2:54 PM
mimi wrote:
Hi Padma et al.. I thought that this season would be 'The Hung Show'.. but he seems to be losing his edge to Brian and Sara for some reson. It appears at this stage that none of the present chefs can compete with certain chefs from previous seasons in class and consistency (eg. Marcel, Stephen, Tiffany, Elia..) Season 3 contestants all seem to be pretty much one notes.(eg. Hung and Brian..fish fish and more fish.. Howie.. neverending pork.. and Sara whose dishes are good but look like limp lettuce bundles of health food.They all need to be more versatile. Hope they start to get it soon. Good luck everyone..especially the judges.. even Gail said "it's going to get much rougher". MKB
posted on June 28, 2007 at 3:15 PM
LindaR wrote:
mike f, you're a creep. Grow up.
Padma, thanks for an excellent blog entry. It contained just the sort of elaboration on the judges' decisions I'm interested in. I also appreciate how promptly you post. Thanks.
posted on June 28, 2007 at 3:20 PM
Mark wrote:
The viewers show their intelligence again. It's a shame that the food experts (judges) don't even know that Lobster is a low Cholesterol food. The contestants themselves don't even know. I knew the fans would be all over them about that. Anyone that used beef, chicken or pork in their recipes should be called out for making a high cholesterol food.
posted on June 28, 2007 at 4:21 PM
Jim wrote:
Why is everyone concerned about 1 crawfish when 50 more went into the pot? Sheesh. Nemo didn't make it this time, lol.
I find it interesting that all the chefs have either been in the top 3 or bottom 3, or both, including quickfire and elimination challenges, except for 2.....Camille and Casey. I think they both make the top 5. I agree with your assesment 100%, what you blogged about Padma, was exactly as we saw it here.
posted on June 28, 2007 at 4:55 PM
Tom Dickinson wrote:
Hey Padma,
First off, I just wanted to say that I'm pretty impressed with the chefs of Top Chef Season 3 although I liked season one's chefs a great deal also. At least it was until the elimination challenge. I couldn't believe how some of the chefs just snubbed their noses at all those american classic comfort foods. It's like the thought that they were too good to cook that type of food. I maybe wrong, but that's the way it seemed to me. It was very disapointing. I myself am a professional caterer and private chef and you know what, I could a pan seared duck breast with hoi sin glaze, ginger rice, and tempura zucchini, and yes, duck is a high end item, but I also with the same passion cook my buttermilk marinated fried chicken and my meatloaf and mashed potatoes. I feel that creativity and versatility are two great weapons as far as cooking food for two hudnred people. and you're right, the only two people who really took this callenge on and did well were Dale and Howie, and congratulations to them.
posted on June 28, 2007 at 5:16 PM
irritated wrote:
Seriously, are all of the judges dumb when it comes to the cholesterol content of lobster? Lobster has 0.73 mg of cholesterol per gram, compared to beef at 0.91 mg/gram, chicken and pork both have about 0.86 mg/gram. Howie’s winning dish had more cholesterol than the lobster dish by weight, and most likely overall.
posted on June 28, 2007 at 6:10 PM
Kiz wrote:
Naybe this family fav's episode should have also been low sodium Howie wouldnt have won that though, all that sweat dripping into his cooking... Im wondering what Top Chef doesn't practice some health code stuff here, use a sweat band or something. Everytime we see him all we see is sweat dripping off of him into the food. GROSS
posted on June 28, 2007 at 6:27 PM
sticks wrote:
Well I didn't say it last night, as it wasn't topic of Padma's Thread; but I agree I think the comments people made on lobster! And yes shame on the chefs. Brian also pointed out "and in moderation" which my mentors Julia Child and esteemed Jacques Pepin have always said and i've lived by. At over 50 I've never dieted, I'm 5'2' and weigh 105 to 112. And I eat whatever I want whenever. One cookie works for me I don't need 5. We don't need to make "icky spa" food we need to teach people a better behavioral way to eat; Moderation, not gorge!
Hugs,
sticks
posted on June 28, 2007 at 7:17 PM
Paul Matthews wrote:
Inconsistecies in judging and lack of judges food knowledge is always a bad thing when trying to set standards, & promoting a show that influences many people across the nation.
I remember Sam from last year recieving flack from Collichio for making a ceviche dish in less than one hour, yet this year the quick fire was won by a ceviche dish. I also remember Sam's flack being extended to the fact that he did not cook anything. Yet, we had a contestant on this show who bought potato flakes and an already cooked chicken (and the dish was not for the quick fire and he was complimented on the flavor. Way to go what ever deli person did the chicken.). A judge can always say that they must make decisions based upon the situation (which I agree), but there needs to be some standard set. Otherwise contestants must rely on the judges mood and show executives popularity vote, instead of the standards they wish to hold.
Now to the knowledge factor. 1) No vegetable produces cholesterol. So why compliment a person on using a less fatty (fat does not mean cholesterol event though they usually are partners in crime) ingredient. The contestants also show this lack in knowledge by not utilizing this to the fullest. Just by supplementing cream with something not as cholesterol packed (sour cream, yogurt, infused emulsified vegetable oils, egg whites, agar agar to bind vegetable purees or stocks, etc...) they have achieved the task and the sky is limitless. 2) I don't even need to mention the lobster comments. The other blogs have kicked that dead horse enough.
...and that's all I got to say about that. Then again, what do I know, I'm just a chef. Please take these things into consideration however. You all have a large and talented staff with an immense influence on the average joes and janes of this world. Anybody in the culinary field (front or back of the house) knows that the attention to details is the differance between a respected businees and a hot air balloon.
posted on June 28, 2007 at 7:35 PM
Lin wrote:
How about a real challenge for these gourmet chefs. A limited budget, every dish 6 ingredients or less, 1 1/2 hrs to prep and cook a meal for a family of 4, which includes a teenage boy who is a bottomless pit, a daughter who won't eat anything that looks "yucky", and a husband who thinks a real meal is "meat and potatoes." That's thats the challenge I want to see!
posted on June 28, 2007 at 8:54 PM
Julia wrote:
I just wanted to know what happened to your right arm. It looks like you had to have surgery or something. I don't remember that scar from last year.
posted on June 28, 2007 at 9:17 PM
Anne wrote:
Hi, Padma!
So good to see you back for Season Three!
And I had to say that you have been absolutely stunning all season thus far! The clothes are to die for! Of course, I felt that you always looked great, despite a lot of the negativity on last seasons blog posts.
You know what I would just LOVE to see, is a melding of the Bravo family of shows...I would love to see you and Gail in some beautiful, flowing outfits from Uli Herzner from Project Runway! She was may favorite from last season's PR and I think you would both look terrific in some of her fashions. I thought about that during the barbeque challenge as the area it was filmed at made me think of where she lives in Miami. Part of the final shows were filmed there at her home. And hey! Maybe some beautiful updos by Daisy from Shear Genius! You both have lovely hair and Daisy is such a talent! You know, when in Miami!
I agree that the show last night was a bit of a disappointment in the way the majority of the chefs handled the low cholesterol re-dux of American comfort food. I did like Dale's creation however, and was surprised when he said he is part Lithuanian. I am also, on my mother's side. She was a really superb cook as well! Some of the old fashioned, old country cooking is some of the best. Of course now, we can tweak it a little to make it more healthful. I was hoping to see more creativity from the chefs last night, to pull off some of that classic cooking with a healthy twist.
And so, keep on being the lovely person you are~ I enjoy watching you and all of the judges each week~
Until next time! :)
posted on June 28, 2007 at 10:40 PM
juni wrote:
JM is showing monumental ignorance, making fun of Hung's name. It is a common Chinese name. "Who would name their kid Hung?" indeed! Who would call their kid "JM," Jim, Joe, or Bob?
And all this false compassion for one crawfish when the rest of the seafood was going to be gouged out of its shells while still alive or plunged into boiling water or fat, shows general illogic.
posted on June 28, 2007 at 10:40 PM
Susie Cervantes wrote:
Padma- Because of a baseball accident to my face, I cannot taste or smell. However, my friends and husband love my cooking! Memory evokes most of my enjoyment from food. I was thinking- I am sure I'm not the only one.. How about a show that gives a challenge to the chefs to try and please someone like me? The 4 sensations from the tongue - sweet, salty, bitter and sour, plus spicy, are things I do enjoy. I love the show and you have been a wonderful addition. I would love to be involved!
Thank you!
posted on June 28, 2007 at 11:08 PM
Andrea wrote:
The challenge of making food healthier while still appetizing reminded me of a fascinating story in Parade 10 or 15 years back, about a world-class chef who took on the challenge of cooking for a nursing home. Many of the residents had lost interest because their food had to be pureed, low in this and that, and so on. He took great delight in finding ways to create food they would enjoy, doing things like taking pureed peas and rice and fashioning individual "peas" on the plate so that it still had visual appeal. It seemed to me that people like this man are the unsung heroes of the professional kitchen, and it seems the cheftestants could do with some tutoring in this regard.
posted on June 28, 2007 at 11:22 PM
PG Gustafsson wrote:
I thought Alfred Portale, of Gotham Bar and Grill, was a wonderful addition to the Top Chef judging crew. He added a real element of professionalism having run a very successful NYC restaurant for over 20 years - no easy task! I visit Gotham Bar and Grill whenever I can, the food and service is just perfect. Looking forward to seeing him on your show in the future
posted on June 29, 2007 at 2:19 AM
pkok wrote:
Hey do these chefs only know how to cook meat? I know that cooking porkchops is probably a lot cooler in the chef world but come on. What about a zero cholesterol meal? I was really disappointed to see each of the chefs head straight for the meat case - not one had not tried to cook a vegetarian dish. I think its a lot more challenging to cook a vegetarian meal for the elks - whats so inventive or low in cholesterol about a porkchop?? These chefs sadden me.
posted on June 29, 2007 at 2:28 AM
Bilybobt wrote:
I'm glad that there were so many indignant comments about the cholesterol in seafood! The same thing can be said about eggs. They are both healthy sources of GOOD fats and proteins, so your comments on lobster were way out of line. Next time, bring in a nutritionist who has some MODERN knowledge of nutrition!
posted on June 29, 2007 at 7:23 AM
Bill Pulkovski wrote:
I must ask you a question not related to the food. What is the scar on your arm from? I don't know if this has been asked before and am sorry to ask again, but my wife and I are curious. We invisioned you fighting of a shark or a freak kitchen accident.
posted on June 29, 2007 at 9:27 AM
FanFare wrote:
I was really looking forward to this type of episode since I have had to alter my food for years (due to heart disease). Unfortunately, the cooks spoiled the broth due to a lack of understanding what was being asked of them. The challenge stated "a modern twist & lower cholesterol". That did not mean lacking any fat or flavor enhancers. To keep the items lowered in cholesterol, they could have turned to products like soy (cheese alternative), or vegetarian meatballs, etc. Olive oil could have been included as well since it does not have cholesterol. In the end, I felt that my own revised dishes that I have created over the years were much better than their boring concoctions.
btw: Howie's dish did not seem so much like a reinvention, than a simple pork roast baked and sliced. Big deal! In addition, Howie is getting far too much air time. Could we please see the others in action and get to know their style too?
posted on June 29, 2007 at 9:36 AM
meliblu wrote:
Happy to see Micah go & agreed with contestant Sara N. & whiehever other contestant who said that Micah was up & down, on a roller coaster ride, that she had been on the top & on the bottom and that Micah was just inconsistent. Didn't like her sour grapes remarks at the end about some people doing anything to win & that she wasn't one of those people and that it was better that she went home before things got worse because if she had that attitude about not belonging, then was definitely time for her to go home as that's a poor excuse for a bad dish. Always people will exist who truly will do anything to win, but I don't think most of the contestants on this season are that way. Don't think even Hung is, just think he doesn't think about other people as in have feelings for them & don't think that he was trying to sabotage Sara M. by turning off the oven. He was just done and wasn't considerate of anyone coming after him as he is very into himself & his own skills. He was just being inconsiderate. Look forward to seeing team challenges because I want to know if Hung can be a team player. So far, Season 1 was the team player season, the best team players, and so far, I can't see that season 3 will beat them. Don't agree on Dale. The judges only talked about his boxed potato mix for the dumplings, but he didn't cook his own chicken either but rather bought a rotesserie chicken from the store, so the chicken flavor was created by the store. Happy that Howie won for the previous mentioned reason & because he finally pulled himself out of the bottom.
posted on June 29, 2007 at 10:28 AM
Peg wrote:
Alfred was a wonderful guest judge! But you could see that none of the contestants had ever eated at Gotham or enjoyed Alfred's delicious seafood salad - if they had they would have created a "vertical dish" for the quick-fire challenge!!!
posted on June 29, 2007 at 11:55 AM
Jeff wrote:
Lobster high in cholesterol??? Maybe you guys aren't the most qualified people to be judges if you dont even know that lobster is quite low in cholesterol. You guys owe Brian a big apology.
posted on June 29, 2007 at 12:18 PM
austingal wrote:
IMO there were a few contradictions in this elimination challenge. The contestants were supposed to reinvent a classic dish, but yet it seemed they got criticism for either being too "literal" to the original or for not resembling it enough, so the judges' responses made me confused. Also the added twist that the dish had to be low in cholesterol: Brian was chastised for using lobster, but doesn't rib eye (Casey's sloppy joes) have more? Or pork loin? Again, I'm watching and I'm confused. If the low-cholesterol element was indeed part of the challenge, then it seems many skated by without the same slap on the wrist that Brian got.
I think the challenge should have been one or the other: recreate a classic comfort food, with a new twist and using only fresh (not boxed or pre-prepared) ingredients, which would have eliminated either Dale's or Lia's "semi-homemade" creations, regardless of how they tasted. OR, create a healthy, low-cholesterol dish for the Elks club folks, with no limitations on ingredients, but the final results would have to be evaluated both for taste as well as their cholesterol content. I think the fact that all of these talented chefs were so stymied by this challenge is evidence that the parameters were confusing to them as well as to the viewers.
posted on June 29, 2007 at 12:33 PM
Angie wrote:
Why does Padma always go into the room to bring back who we know are the winners with a serious face? She really comes across as snotty, but it's so fake. They ALWAYS bring in the best of the group first...why do the contestants pretend to be worried? They need to mix that up a little to keep the chefs on their toes!
posted on June 29, 2007 at 2:51 PM
TLB wrote:
Hey Padma,
Just wanted to say I felt a little disappointed in the food. I thought that it could have been a lot better. Unlike the other challenges, nothing really popped out at me and looked appetizing (especially Bryan's dish, I thought he could do a lot better).
Anyway, something has been on my mind. What happened to your arm? Are you okay? If it was there last season I didn't notice, but I'm just concerned.
Hope you're okay,
TLB
posted on June 29, 2007 at 3:25 PM
lee wrote:
I'm not a big fan of "reality shows" but I love TOP CHEF! I especially enjoyed this week's shellfish quickfire and Guest Chef Alfred Portale's comments. I've known his name and reputaion and would love to see more of him on TOP CHEF.
I was rather disapointed in the Elimination Challenge...
but can't wait to tune in next week and see what you do.
posted on June 29, 2007 at 8:49 PM
B.L. wrote:
Some of the challenges on this show would be better if the contestants were not so badly intimidated. I know many people enjoy watching others fail and be humiliated...but I watch the show because I enjoy seeing the creative process. A competition is a competition, but it does not have to be mean spirited. The show would be a little more classy if the judges could allow losing contestants to retain their dignity. I sometimes have to switch the channel because it is too painful to watch!
posted on June 30, 2007 at 7:36 AM
David P. Rodriguez wrote:
I kind of had the feeling that Micah was going to go home, because of her situation of being homesick and missing her daughter. Here's my question. Why did she go through all the effort and trouble to get on the show if she was going to bow out like that? 100, 000 dollars at stake? I would miss my kids for about 12 weeks for that long. I also hope that the fued between Joey and Howie is resolved soon. Its like watching two ugly bulls trying to beat each other. They both have brought little to nothing as far as dishes go. I want to see more of Sara N. She is definitely hot!
posted on June 30, 2007 at 1:03 PM
PeachPie wrote:
Padma, I've been a supporter of you from the beginning. Glad you're there.
I want to respond to the poster who said the elimination challenge was unfair because some of the contestants didn't grow up in the south. Last I checked, American comfort food was being eaten from Alaska to Maine. And as for the contestants from other countries are concerned.... well, it would be like my being a chef who lives in England and who never bothers to learn to cook fish and chips. Hell, the geoduck and snake challenge was far more difficult in terms of dish or product familiarity in my mind. (But I'm not a chef, either).
Viewers should remember that, no matter what we think should be easy, the chefs are under a lot of pressure each and every challenge. It's easy to sit in the comfort of our living rooms and judge.
Anyway, love your posts everyweek and glad you're on the show.
posted on June 30, 2007 at 5:15 PM
Amanda wrote:
I agree with some people in the fact that I think Hung is this season's Marcel....But I have something to say about that.
I worked in a French restaurant in Glen Ellyn Illinois for a restaurant called "Les Chez A Deau" as a dishwasher. To be honest, the chef was a real pain in my rear end, but he amde some awsome food. I am not defending Hung, but I am not putting him down either. watch "Hell's Kitchen" a few times to see what I am talking about. the chefs are under a lot of pressure, so I'm sure they are all bound to get a little jumpy and arrogant, especially if they have doubts about their skills and want to cover it up. I think that this season is slim pickings as far as contestants go, and have to change accordingly. Has anyone ever tried Betty's dish at Fridays' ?
(grown-up grilled cheese?)I liked it, and thought it was good... but it's more "Casual Dining" I think she was one of my favorites last season, but sometimes you have to get past that and really think. If she was that good, then why was her food selected for Friday's and not a more upscale restaurant? That is what she is good at, and they made a wise decision. She was not what they were looking for. Micha was the same. Not consistant, but good in her own way, and Sandi and Clay are the same. It's just not what they're looking for, and in certain cases.... Way Off...
posted on June 30, 2007 at 6:16 PM
Heather Baldwin wrote:
Hi Padma,
You are so pretty and have the sweetest voice. My question, or concern, if you will, is about the food safety guidelines on the show. No hand washing, hairnets, temperatures etc? People are dripping sweat into the dishes and licking utencils. On the first episode during the cocktail hour at the mansion, everyone just seemed to start grabbing food off the buffet with no thought to washing their hands or tying back their hair. Is this just editing or did they really just jump right in like that?
posted on June 30, 2007 at 6:22 PM
Stephen Falkow wrote:
Padma,
Let me say first that I think the show is great and that you write very eloquently about the food. I'm also a displaced New Yorker so I know Chef Colicchio's restaurants well; he's a truly fine chef.
What prompts me to send this comment is the negative things I've read about Micah's departure. I have an 18 year old son about to go to college, and I do not understand why few of the respondents do not empathize with someone who clearly misses her child; I certainly will miss mine. I think that some of it has to do with their obvious youth.
Which brings me to another point. In the past two seasons there were contestants who were conceited, but they possessed a certain likeability and humanity. I do not see this in Hung, and I find him to be without any redeeming qualities.
I was offended when he criticized Micah for her feelings about her daughter, and I find it hard to excuse his lack of understanding despite his youth. When I was his age I was in medical school and dealt with patients and their families who were undergoing trauma and loss. But even in my 20's I understood their feelings and tried my best to help.
When you're young (and I still am at age 50) it might be hard to see the world beyond your limited horizon, but come on--this is about cooking, nothing more. Allowing for the fact that conflict and arrogance make for good television I'd appreciate it if you could tell these people to get some perspective.
Keep up the good work, Padma.
Stephen
posted on June 30, 2007 at 6:36 PM
cleopatrajones wrote:
Hey Padma,
First off, I just want to say that I really appreciate your contributions to the show as a judge and barometer of taste. Your comments are incisive and witty. Tom Colicchio is great, yeah yeah, but I think that people tend to flock to mean father-figures for whatever oedipal reasons. Whatever the case, keep the smart critiques coming.
Also, I tried fried toe this week for the first time. And you were right, it was tasty.
Cleo-jo
posted on June 30, 2007 at 7:42 PM
mashelle wrote:
I have to say I was so dissappointed with last seasons ending (Ilan and Marcel..blah) that I swore I would not watch the show again, but I am hooked!!
Padma you are quite entertaining and the guest Gothom judge was very charismatic. I liked the challenge of updating comfort foods and I do agree with the other poster that the chef's attitude towards it was very snobbish. I don't agree with your decision to send Micha home, at least her dish resembled meatloaf and mashed pototoes even if it might have tasted bad. The chicken a la king chick needed to go IMO.
posted on July 1, 2007 at 12:32 PM
tom wrote:
I'm glad there's someone on the show with no experience in culinary arts. You make it easier to understand what the other judges, the professionals, are talking about.
posted on July 1, 2007 at 3:03 PM
nate wrote:
padma please be so kind to tell me whats on your arm it is quite imposing. Also i think i might be the only person who finds sara m a good contestant and a good chef. And with all due respect i have no idea what chicken al a king is either. so I thought that wasnt fair. sara m is the shark....haha, anyway top chef is my favorite show and i beleive that the top four chefs will be hung,sara m,tre,and brian. also howie seems like a good chef but i would never in my life eat at his restraunt thinking he could be sweating over my food.
nate
nate
posted on July 1, 2007 at 4:55 PM
Johnboy wrote:
Actually, Padma, I do disagree with you and Tom on one small point regarding Micah's "meatloaf." I actually do think there was a quite a bit of imagination...it's just that it was the product of a horrid imagination that went 50 different directions without any focus. Just looking at that tower of mystery meat made me want to reach for the Pepto Bismol. And I think the chefs that failed in the comfort food elimination challenge couldn't rise above their own narrow cooking comfort levels. Both Micah and the woman from Jamaica (who made the horrid "Chicken Ala King") couldn't sympathize with American palets and Micah was downright condascending about Americans and their comfort food.
Hung also felt that he was above this type of food and I think that attitude inhibited his usual creative energies. He did a "Marcel" and made it clear he couldn't eat this type of food just as Marcel expressed a similar attitude in a similar exercise last season. I think a top chef should be able to be creative in all circumstances and not just the ones they are most comfortable with. In the end, Micah confided she was glad to be leaving and shared her apocalyptic vision that "some people" would resort to anything to win....well, I'm sure the producers and advertisers hope that's true, and I say, after all it is a competition and I personally can stand a little drama.
posted on July 1, 2007 at 9:11 PM
Lisa wrote:
The problem with this challenge was that some of the contestants were not familiar with the classic American comfort foods. Contestants such as Hung, Sara M., and Micah did not grow up in the American culture, so of course they wouldn't be familiar with traditional American dishes and this was quite clear in the execution and outcome of their dishes.
Taking this factor into consideration, this was not a fair challenge for ALL of the contestants b/c the contestants that I mentioned above were disadvantaged due to their background.
posted on July 1, 2007 at 10:45 PM
sticks wrote:
If I can be so bold, the scar on Pamda's arm is from an accident years ago, or so I've read.
On the subject of Hung, I think he's a brilliant chef, but he's way to into HIMSELF. To run a kithen you have to move a groove and have compassion. Chef's can't scream and yell at employees like they did 30 years ago, it's called HARASSMENT now.
The obnoxious stuff you see on shows like "hell's Kitchen" and the original "IRON CHEF" is all done for TV, it's all smoke and mirrors. The ire of people when Morimoto beat Bobby Flay had me falling off the couch laughing. It was choreographed. But so much fun to watch. Same thing here, but it's tv and it's fun to watch!
30 years ago that did happen, Chefs yelled and screamed. Why I became an engineer not a chef, however as a woman I still faced the similar problems. What you see isn't real but for TV, if it happened in real life Gordon would be in court on a daily basis. But he's grooming chefs, and if they can't take it, like it used to be...they don't belong in the kitchen. Why do you think vinnie is gone he kept laughing, he could not be serious about how it really used to, when Julia Child came on scene and when Pepin worked in those kitchens.
When the boys were "sentenced" to Offal, I was like "that's a punishment???" Please, let me stay with the boys!
posted on July 2, 2007 at 1:13 AM
MrEd wrote:
The Barbeque challenge....the Classic American Food Challenge...What is the deal with these Chefs...I really can't believe how much they struggle...I think the entire group from last season would blow these folks out of the water. I know this is about flavor but, why are they coming up with so much puree and broth....This probably sounds crazy but these folks are so busy competing that they just can't relax and be creative....my question is do they enjoy what they're doing....it doesn't seem like it...Last season we waited for someone to emerge to compete with Marcel...that was exciting. This year is different, it's more like waiting to see who cracks first.
Having said all of those critical things, I love cooking and I enjoy watching the show because creating in the kitchen is just an absolute blast...wish the contestants could see that.
posted on July 2, 2007 at 11:36 AM
quori wrote:
Lisa...it has been shown elsewhere that Micha graduated from a Massachusetts high school, so unfamiliar she is with the American dish is questionable at least.
Having said that, there is no excuse for not having had the dish previously. You may never have eaten an item, but a chef should know how to prepare it by association of similarly prepared foods as well as breaking down the ingredients of said food. Meatloaf is easy, maybe the easiest item on that table. By saying she had never seen anything like it before?!? She never had meatloaf, meatballs, burgers, meat pie (of any kind), etc etc. It is simply a baked meat mixture - preferably a mix of pork, beef, and lamb - unlike the average 75% lean beef only version most people make at home.
If that had been me, I would have done a ground Turkey (white meat only) mix with some protein filler (soy, bean curd, or otherwise). Then served it over a pile of sweet mashed potatoes (much lower in calories and starch then white pots). Topped off with a drizzle of fresh cranberry glaze. Actually, that would redo 2 American comfort meals...Meatloaf and Mashed & Thanksgiving dinner!
It was one of the easiest challenges we have seen in 3 seasons of Top Chef. This should have had NO losers at the end of the day!
posted on July 2, 2007 at 12:10 PM
BA wrote:
I was excited when the premise of the challenge was announced. As someone who as spent the last 3 1/2 years "reinventing" my favorite comfort foods to be lower in fat, calories and cholesterol, and losing 130 lbs in the process, I wanted some new ideas. These recipes disappointed me. I looked over the recipes, and wouldn't make any of them. It would have been better, for instance, to make a mac and cheese with reduced-fat cheese and whole-wheat pasta, and baked chicken with a delicious coating instead of what Hung came up with.
posted on July 2, 2007 at 12:19 PM
Bill wrote:
Padma,
I know this is totally off the beaten path but, I noticed a scar on your right arm that I do not remember in previous seasons. maybe it was the clothes you wore, editing, or how the cameras or directors had you positioned. But I just do not remember seeing it. Hope all is ok, GREAT SHOW, keep the show going.
posted on July 2, 2007 at 2:09 PM
MrEd wrote:
Let's talk about Franks and Beans....how about this...some kidneys, some pintos, some northern beans in a in a sauce base of a little pineapple juice, with cumin, thyme, and paprika....add grilled Italian sausage, very thinly sliced.....color presentation, flavor and upscale.
I guess we've beaten this horse to death.
posted on July 2, 2007 at 3:32 PM
margaret wrote:
I really enjoy the show each week- since Padma wears such revealing clothes all the time there is a huge scar down her arm that is always in the close shots- I was wondering what happened to cause that.
posted on July 2, 2007 at 5:32 PM
TK wrote:
I cannot stand the fact that Padma cannot think for herself and repeats what Tom says about the dishes. If he thinks it's terrible she does too. This is not saying that the dishes are great, but come on, think of something better to say than saying the exact same thing about the dish that someone else has already said. I think all in all, get a new host, Padma really bothers me. First season's host was less aggravating.
posted on July 2, 2007 at 5:44 PM
Cari wrote:
Love the show!
But I'm curious. Lia was chewed up for not making her own sausage in the elimination challenge. Dale used a rotisserie chicken and INSTANT potatoes in his recipe. He was one of the top three! What's up?
posted on July 2, 2007 at 9:21 PM
Deb wrote:
Just a thought on the reduced calorie / fat macaroni and cheese: try whole wheat macaroni or rotini with (and I'm not kidding) vanilla soy milk and a reduced fat cheddar (mild works better with the soy). I used this when I discovered that we were out of skim milk. The vanilla soy may be a little higher in calorie than light soy, but what are ya gonna do???
posted on July 2, 2007 at 9:39 PM
pelicano wrote:
Padma-
I've just recently begun watching the show- quite thrilling, as well as inspiring, to watch!
I am truly amazed at some of the dishes that Howie dreams up; indeed, the apple slaw and ginger sauce to accompany pork was brilliant!
posted on July 3, 2007 at 1:41 AM
carla wrote:
Having grown up outside the US and moved here 10 years ago (to go to college), I have to agree the challenge was unfair. Moreover, the criticism of the chefs that do not like "American comfort foods" is also unfair. I grew up mostly eating vegetables, rice and fish- so I've never been used to hi-fat diets: my palate cannot tolerate the amount of fat in most of these dishes- it takes over the flavor of the food. Call me snobby, call me condescending, I just think I'm used to a different diet.
posted on July 3, 2007 at 12:02 PM
Chris wrote:
With regard to Brian's Lobster decision:
In fact neither the contestants nor the judges seemed to understand much about cholesterol. Casey was heard muttering about avoiding olive oil which, like all vegetable-derived foodstuffs, contains no cholesterol. Hung was under the impression that yogurt is healthier than buttermilk which is a by-product of the butter-making process and is about as low in fat as yogurt. They both contain about the same amount of cholesterol.
But the real scandal is that the judges called Brian onto the carpet solely because he used lobster as the protein in his dish. Lobster, they all acknowledged, is notoriously high in cholesterol. Except that it’s not.
100 grams of lobster (about 3.5 ounces) contains 72 mg of cholesterol. Lean sirloin (as in Micah’s “meatloaf”) contains 83 mg; lean boneless pork loin (Joey) contains 81 mg, and skinless white-meat chicken (Sara M., Hung) contains 85 mg.
If Brian hadn't had immunity, an even greater injustice might have been done.
http://weblogs.newsday.com/entertainment/tv/blog/top_chef/
posted on July 3, 2007 at 1:21 PM
Karen wrote:
This is probably old news but it's the first time I've ever blogged. I was shocked to see Padma portray an Alien Princess on an old rerun of Star Trek Enterprise! I thought she was a cook/chef. Alien Actress too?!! Pretty amusing.
posted on July 3, 2007 at 6:23 PM
Good Eats In Santa Cruz wrote:
Padma
Poor Sara M. Getting chastised for her dish not resembling
chicken a la king. Thank goodness it didn't resemble chicken
a la king. You might call it chicken a la king, i call it s.o.s. and
in its native form, it looks like its been down once before. I thought the challenge was to modernize a comfort food classic.
Sara M.'s final product certainly looked modernized thru the eye of the camera. Ted A. said it was a train wreck, possibly, i didn't actually *taste* it, however Tom C. said that it could have used the peas (from another plate). I did a web search in yahoo and the top 5 recipies that pop up do not include peas. Included in the top 5 hits was Betty Crocker (http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=35204). I dont seem to remember a red and white checkered cookbook authored by Tom C. in my mothers pantry all through my youth, so i think i will default to B.C. on this one.
So bad form judges, bad form.
Sorry, just had to stick up for the underdog. Love your show,
thanks for the entertainment.
Timmy!
p.s. Padma, my 162 year old mother who i watch your show with says the red dress you wore in this latest episode fit you perfectly. Not sure what that means, must be a girl thing, but just thought i would pass that along.
posted on July 3, 2007 at 8:40 PM
Sarah wrote:
Padma,
I recently visited Wikipedia where it said you are Hindu, my friend Divya is also and is a total vegitarian, so I was wondering if you have any dietary restrictions you follow
posted on July 4, 2007 at 3:32 AM
lori burnett wrote:
Dear Padma,
You have so much sensitivity and sophistication. I believe you know how to bring out the best in the chefs with your empathy blended with your "go for the gold" enthusiasm. You and Chef TC balance each other perfectly. Love ya both,...please bring back Anthony Bourdain as often as possible. He is spicy!
posted on July 4, 2007 at 7:09 PM
mike wrote:
padma,
i thought it was strange that you asked the girl if she made the sausage. Have you ever made sausage?
posted on July 4, 2007 at 10:47 PM
Lita wrote:
I felt as though Micah's disdain for American comfort food was evident in the amount of attention paid to the dish. Had she ever tried meatloaf? i'm guessing she hadn't and probably still hasn't even after being asked to recreate a version of it. Even if you don't care for the food yourself, you still have to rise to the challenge. I liked her at first, but after that episode, i wasn't sorry she left.
posted on July 5, 2007 at 1:04 PM
Ana wrote:
Padma,
Just a quick question, what kind of culinary experience do you have to be judging a food competition?
thanks,
posted on July 5, 2007 at 5:30 PM
Tawni wrote:
Padma,
I agree that it was a disappointing challenge. I think finalists from the prior 2 seasons would have pulled it off much better. I'm starting to understand why Marcel is friends w/ Hung...
posted on July 5, 2007 at 8:13 PM
Sticks wrote:
Here's the thing boys and girls. Some of the show is real, some isn't. Look at Iron chef...Bobby Flay was told to jump on the cutting board...it's TV, and it's fun! And the TV exec's do have a criteria for grading, but there's a lot of stuff done for just TV, and to get us interested and posting. I think it's fun. Have you watched "Hell's Kitchen?" You think any chef would not have sued Gordon if he really acted like that in a professional kitchen? that's how it was in the 70's when a woman was in the kitchen...but not now. So enjoy the show and the recipes (or lack there of from some). But keep the criticism up (like the lobster, still shame on the execs, the tiny bit brian put out there LOL).
Hugs,
sticks
posted on July 5, 2007 at 10:44 PM
don wrote:
I totally forgot about the dripping sweat from howies head and nose. If I recall correctly, this wasnt the first time this happened. That was pretty gross. Is that a common occurrence?
posted on July 6, 2007 at 2:31 AM
Deb wrote:
RE: whole wheat macaroni and cheese recipe from 7-2-07 - Ooops! I forgot to include a Tbsp. of Smart Balance as one of the ingrediants!
posted on July 6, 2007 at 10:06 AM
kim wrote:
Hung should be hung out to dry, preferably somewhere in Arizona right now where it's 115 degrees (somewhat comparable to the oven when you turn it off for a teammate, you selfish moron). To diss Chef Portale as not understanding his dish was inexcusable, and arrogant -- the kind of arrogance that comes from insecurity covered by ignorant braggodoccio. He is this season's Marcel, but I think, dare I say this, even worse. Maybe they can open up a restaurant together, which would be great since they would likely kill each other and save us all.
The preparation of food is a passion intended not just for your own soul, but for those you share it with. Remember that.
posted on July 6, 2007 at 5:53 PM
stopthemadness wrote:
Ok I laughed when the haughty "Hung" got told his crummy breadcrumbs were too big. He's such a horse's backside and so annoying...for all his running around and big attitude, he sure is a lousy cook. (He's no "chef.")
But what cracks me up is that one chick who cries all the time. What's th' dealio?
posted on July 6, 2007 at 7:44 PM
Paulie Mississippi wrote:
Let me say first that I am surprised that I love this show. I've never been into "cooking shows" but this one takes the best parts of cooking and the best parts of competition... and joins it with a likeable group of judges and participants.
Secondly, I've been reading the complaints that the lobster dish wasn't really high in cholesteral so the chef deserves a break... if I recall the episode in question correctly, the chef himself thought it was a high cholesteral dish and remarked that some cholesteral is good in moderation.
Should the judges have known that lobster isn't high-chloesterol; probably, but they don't owe the chef who was just as wrong as them anything in the way of an apology.
Now if he had been sent home for it, maybe...
Great, great show. I just discovered it this season and need to go back and see the first two years too!
posted on July 7, 2007 at 8:13 PM
sheltieauntie wrote:
Hi,
Am enjoying this new season very much and SO glad to see that you are back as the host. You definately are the "class" of the show....you are competent and empathetic at the same time and a great balance with Gail and Chef Tom. I could have done without the snake/eel/black chicken challenge tho....ugh! I would never be able to be a judge with those dishes. How do you do it? There must be some things that you really do not like.
Keep up the great work and I am really looking to upcoming episodes to see who is this years' winner.
posted on July 8, 2007 at 9:50 PM
shell wrote:
Love the show this season! I was also surprised to see lobster being dismissed as high in cholesterol, especially in the form of being rolled in cabbage. Yum. Sounds very low in fat and delish.
Padma, you're the best. Love your blog, love you, love the show, and you deserve much happiness and success. You're gorgeous, brilliant and I am relieved you're not with Rushdie because I was worried about the nutjobs out there.
posted on July 9, 2007 at 1:07 AM
Claudio Pittelli wrote:
Dear Padma,
While home recovering from a back injury, I happened upon The View where you were guest host. I found you so charming, informed and incredibly beautiful that Imade a point to watch Top Chef even though I don't cook at all. I am a photographer and found the story about Helmut Newton very nteresting. No one would shoot your arm until he came along and made it acceptable. Genius.
I just wanted to wish you well and I hope The View hires you full time. You would be perfect role model for young girls who would realize that beautiful women can also be intelligent and informed and not just relying on looks to get by.
Good luck
Claudio
posted on July 9, 2007 at 5:22 PM
Sharron wrote:
I'm so glad Micah went home.Her crying and nasty commets about catsup on things she has no taste.Ilove this show I think season 1 is still the best Hung needs to go he lies and thinks his food is perfect
posted on July 9, 2007 at 6:01 PM
brazilian_toy_collector wrote:
Padma
Hi.
I would like to ask if bravo is intending on marketing
a line of top chef action figures, or if they are already
being manufactured, what distributors carry them?
Thank-you,
Iris.
posted on July 9, 2007 at 9:03 PM
k raj wrote:
to PADMA
I see you're wearing a gemstone on your middle finger on top shelf, Just be careful as it will evoke Saturn's energy on your body just by putting something on that finger, unless you've already consulted a Vedic astrology and were prescribed by him to wear a blue saaphire. Just thought I let you know.
If saturn is not in your assendent chart or on a nadal chart it will do more harm then good.
posted on July 10, 2007 at 7:53 PM
eric wrote:
Not to be cruel but the people I watch the show with and myself are all wondering how you got that scar on your arm we are just curious.
posted on July 11, 2007 at 12:23 PM
Miriam wrote:
I must say Padma, I am only 13, but I can criticize with the best of them! I watch Top Chef every Wednesday to see chef after chef go home. Although I think that this season's chefs are very professional, I think they are VERY lacking in creativity. I mean, come on! This season is blah. Marcel (season 2) for instance: sure, everybody hated him, but his foams at least showed creativity! I am dissappointed in this season's chefs. I know you are trying your hardest to get SOME creative spark out of them, but I am NOT impressed. I think the two most creative chefs were the first ones to go. I would have liked to see Sandee and Clay's take on the Updating Classics challenge. Now, THAT would have been interesting.
Your favorite food critic without a driver's liscence,
Miriam
posted on July 11, 2007 at 7:57 PM
Cynthia Lowe wrote:
Dear Padma:
First of all. my husband and I agree that your are a truly beautiful woman. Beyond that, we would like to see the next season in NYC and one of the challeging's being using ingredinets from the farmer's market in Union Sq. I have a caterting and sous chef background an d when we're in out beloved city the first thing I do is go to Union Square. Or course, there is always Dean and Deluca too (and all the neiborhood shops as well).
Cheers
posted on July 11, 2007 at 10:32 PM
Blake wrote:
I'm quite confused...
One of the chefs was sent home because she "didn't cook the sausage." Sam, from last season, was sent home because he "didn't cook anything." However, another chef was rewarded for using instant mashed potatoes and a precooked chicken? Seems rather odd to me.
posted on July 18, 2007 at 2:25 PM
debbie retreage wrote:
Since Joey and Howie started out argruing now they're good friends the grand finale between those two are going to bring out the beasts. It will be awesome to see that.
posted on July 30, 2007 at 5:12 PM
Ronak wrote:
Does padma eat meat? I know shes Indian and I think she is or was a vegetarian, but I cannot recall her sampling any meat dishes on the show.
posted on April 13, 2008 at 1:54 PM