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So we're back where we left off with the Restaurant Mulligan, but first a little mise en place.
Every now and then (back when I actually had a job) I used to jump on the line when we were in the weeds. The guys that worked my line had a real sense of pride about their skills. All lines do -- at least good ones. So to
earn their respect, you have to really bring it. When I saw what Casey did (or was trying to do) with that onion, I could hear them in my head yelling "Pinche Gringa!"
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Hung. Hung manhandled those chickens with cartoon-like speed. I think he's been waiting for this moment his whole life. No, you weren't mistaken -- that was pure joy you saw in his eyes. Too bad the Sopranos is over -- they may
have written a scene just for Hung the Butcher....]]>
A few things before I get into this episode:
A little gratuitous self-promotion.
I'm in a contest for Glad SimplyCooking Microwave Steaming Bags. If I'm voted the "steamiest" chef, the Juvenile Diabetes Foundation will get $30K. It would be amazing if I could win them this money (just don't tell the JDF that I love Cold Stone ice cream.)
Vote here.
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What I learned about the reality genre, blogging, and human nature is this: criticism (AKA snarkiness) is easier, funnier, more provocative, and more entertaining than empathy. Just ask New York Magazine. That doesn't mean it's always the right way to go--or the only way to go (more on this later. Bourdain's blog is a perfect example of striking the right balance--can he just be made a judge already?
Chef Daniel Boulud. Wow. I know exactly how these chefs felt walking in and...]]>
Coldstone Creamery. Don't tell anyone, 'cause I'm not suppose to eat it, but I had it once. It's good. Real good. And I figured when in Rome mix in as many mix-ins as humanly possible.
And the winner of the most inappropriate use of foam during a TC challenge goes to…
It's not hard to pick this winner, so I'll move on to the Elimination Challenge.
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Remember, guys? Remember your first TC experience? Remember how you thought you were at a party? Then suddenly...]]>
Maybe they should have started the “Bee” with easy items then make them progressively harder (like every other contest in the history of contests)? Anyway, this was a fun Quickfire and the Chefs impressed me. I mean, grounded up roasted red bell peppers as a spice? Wow.
Maybe Hung learned something in the Quickfire. He seemed a bit more humble in this Elimination. The typical Hung bravado and swagger were missing. I hope it sticks, because I really want to see what he can do in the kitchen.
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Maybe I’m over reacting to Joey’s comment about Rocco, but it really pissed me off. Before I rant about it, let me state this disclaimer: Maybe, just maybe, Rocco did or said something that warranted Joey's insults, but the audience at home...]]>
Marcel's food that first night in Hawaii (Finale, Part 1) was damn good. It was the best food he put out all season, from flavors to plating. It was "spot on," as they say. He used his style of cooking to strengthen his dish. That poi, for instance--it was sick! He nailed it. I volunteered to work for him in the finale because I wanted to help him win and maybe learn a thing or two from him. It's too bad you guys didn't get to taste it. "Good" is an understatement.
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Moving on to the show itself. What was the point of this show again? Oh, now I remember--it was to remind all of our friends that there are still plenty of things left that...]]>
I figured that since you guys took time to ask questions (and thank you, by the way), I could take time to respond:
"Lisa" wanted to know: If Harold can run a restaurant and make his blog deadline; surely I should be able to.
(Note: I'm writing Episode 5's blog a week after it aired.) You couldn't be more right. It should be on-time, but here's why it's been late: I spend most of the week on the road, and not all hotels carry Bravo (they should) and not all hotels have in-room Internet (and they should). So, I send it as I have access. The better question is: Why aren't I staying in better hotels? But I'll try harder.
What would I do for each week's challenge?
It's so much easier to answer that from the comfort of my home, with my feet up on the couch, a cold drink in my...]]>
First let me say, everyone should stop reading this right now and head to Harold's restaurant. He's doing serious food. My meal was light but hearty, restrained but bold, creative yet familiar, sophisticated but still fun. Harold, man, I'm happy I live in the neighborhood. Congrats.
I was hoping to answer some questions this week, but I've been on the road without Internet access, so next week I'll have some answers for you all. Oh, and unlike Bourdain, I'm not a writer so thanks for bearing with me on this blog.
"Top Chef" isn't easy. Each week comes with its own set of challenges, so I figured I'd make a list of the things that I thought weren't easy about this week:
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#1: Fatigue
Everyone looked pretty drained. After a few weeks into it, your initial adrenaline rush dissipates and the long, stressful days start...]]>
Alright… let’s talk about the quickfire challenge:
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Hung: Blatantly leaving food on the kitchen floor? Really? Where did you learn that? Per Se? Aureole? Guy Savoy?
Tre: Did they give him his own soundtrack? I’m digging it.
Hung (again): Did he say, “MY monkey could do that” ?! Does Hung actually have a monkey? If he does, Bravo, please give us some “Hung and his monkey” footage.
CJ: I like what I saw in your dish. But even more, I really like how you approached it. (I’ll...]]>
It was great to see everyone, including my friends from Season 1, and old judges and new during the 4 Star All Star challenge.
Ironically, during the show I told the new contestants not to read the blogs, and here I am writing one. It’s hard to read what people say about you after they’ve only seen 60 minutes of an edited show, especially without being able to defend it and to tell the whole story. So I’m going to try to look at the episodes with what I know: 1. There’s a lot I’m not seeing due to editing; 2. I can’t actually know what people’s dishes taste like, and 3. All of the contestants are brave for going out there and taking risks in front of a national audience.
That said, let’s jump right in.
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Bourdain. Bourdain. Bourdain....]]>
