I hate to admit it -- but I can't recall one entire episode of The Simpsons that I've watched. But that didn't stop me from being super-excited about the Simpsons tie-in in this week's episode; I am a student of pop culture after all. For the Quickfire Challenge, the chefs had to create dishes fit for Simpsons characters' appetites. I really hope we/production gave the chefs some sort of clue as to what the characters like, but honestly, judging from their descriptions of what they chose to make, it sounded like that didn't happen, which made this challenge kind of hard. Susur had no clue until someone (was it Jonathan?) drew him a pretty amusing caricature of Marge. On a sidenote: how endearing was Susur's description of watching Bewitched as a child? I used to watch it too.
Anyway, as I said, I think some of the chefs' interpretations were real stretches. My favorites theme-wise were probably Jody's because she knew to make a vegetarian dish for Lisa and Marcus because I giggled whenever he said "Apu," which is obviously grounds for a high score. I wonder what one of the chefs would have made if they pulled "Maggie." How does one make an edible pacifier?!
Although Susur's use of blue potatoes was cool, I thought his edible illustration was just too literal a translation. Also, one moment that really left an impression on me was when Susur used Tony's bacon fat. If they hadn't been Masters, say, this had happened on Top Chef proper, it would have been a much different situation. There would have been a serious argument. Also, what was with Rick Moonen's shphitzing?! Anyeone else have flashbacks of Howie from Top Chef: Miami?
Although I'm not a huge Simpsons junkie, I know all the characters and got a huge kick out of hearing Hank Azaria's impressions. 'Member this?:
The writers and actors know those characters inside and out and it's so nice to hear how the writers' process for rounding out their characters. Jonathan Waxman hit the nail on the head by saying how obvious it is that Matt, Matt, and Hank still have so much fun with the characters after all this time. What great judges they turned out to be! They didn't get angry when the chefs were slightly off the mark but really tried to understand what the chefs were thinking when they created the dishes. It was just ... pleasant.
In the end, Howie, er, I mean Rick wins the Quickfire with his Sloppy D'Oh!
I'm not sure what you mean by Hank Azaria's "impressions" of the characters......Azaria actually *plays* all those characters on the Simpsons!
I thoroughly enjoyed the Simpson's Quickfire - really funny & creative. I had a hard time getting into the elimination challenge, however. I'm usually salivating over the chef's creations, but nothing looked or sounded really appetizing. Your comments about the food only added to the gag factor. Hope the next episode is more appealing!
Seeing the blatant lack of consideration and fairness on Sursur's part, they obviously need a referee in the kitchen to stop the blatant unethical behavior. The point of the show is cooking. One shouldn't need to be a martial artist to compete.
"Sheesh" to you, Tartar. The writer was referring to Howie Kleinberg, a past competitor on "Top Chef" who perspired constantly.
Tony wins high marks for being a gentleman. You're right on regular Top Chef - there'd've been fireworks! So, I'm glad this happened on Masters and maybe former/current/future cheftestants see that and react in the same vein.
I do think Sasur should've apologized or taken some responsibility.
Tony definitely took the high road and I think Susur really did look uncomfortable when the judges said that Tony's dish needed more bacon. It almost looked like he was waiting for Tony to throw him under the bus. Tony had said he used the pan for his garbage, not for his own dish. Did Susur do it to deliberately torpedo Tony? We'll never know...
And yes, Matt, Matt, and Hank are by far the most entertaining judges seen on TC OR TCM. No pretensions of being foodies. They liked what they liked. It was a nice surprise once the scores were announced...
Susur's quickfire dish was ridiculously cheesy. And Marge would've loved it. Also, Susur didn't "steal" Tony's bacon fat. He threw "garbage" into it. Probably something organic that could've been strained out if Tony weren't too busy a) crying b) telling people that he's Obama's favourite chef.
No one seems to remember Lisa is not just a vegetarian but a vegan, and wouldn't have eaten a salad with dairy. Jody should have had points deducted for this.
I've tried to post this a couple of times. Hung from season 3 is Vietnamese, not Chinese. Not all Asians are Chinese.
RE: TC Fan Yes, Hung is not Chinese but he has said that he has a background in cooking all types of Asian cuisine including Chinese, Japanese and Malaysian in addition to Classical French cuisine.
Lisa is not vegan. She finds out that the Apu does not eat cheese and tells him that he must think she is monster for continuing to eating it.
To TC Masters and TC, yes I understand that. I was responding to the statement in the blog that reads, "Hung, like Susur, thought he had an advantage BEING CHINESE and growing up with the dishes." The blogger didn't state, like you did, that he had a "background in cooking all types of Asian cuisines," which of course is in fact true.
i'd like to know the kind of knives the TC Masters use...... is there any part of this website that shows the blades being used by these amazing men and women?
knew a Sweede whould take it...Im also a sweede named Samuelson...just a bit of a spin on the name...GOOD GOING MARCUS!!!
This is a great show! What a class act, everything about was spot on. The final challenge was so poignant. Bravo to the Top Chefs and Bravo producers!
I've been watching Top Chef since the beginning and I have been waiting for a challenge that incorporates different ethnic cuisines. Yet every show is a disappointment. All great cuisines are at heart, a fusion of the local cultures, local ingredients and cooking methods. Centuries of immigration throughout the world is how we got some of best cuisines - think Malaysia and the fusion of Chinese, Indian, Malay influences. How do you think we get FUSION now? Asian fusion, French fusion, California Fusion, etc.
It SO BORING to watch the contestants in both Top Chef and Master stay within their comfort zone and make the same stuff over and over. Force them out of their comfort zones! A truly great chef should be able to distill and reinvent new flavors based on what's available!!! Do you think generations of immigrants to America and elsewhere had the luxury of bringing with them ingredients that were familiar to them? NO! When they landed in a new country they had to adapt their cuisine to the local conditions.
Any chef worth his or her salt should be able to distill and breakdown those flavors and reincorporate them into a new meaningful way.
I would LOVE to see a challenge where the chefs are forced to incorporate an unfamiliar cuisine with their comfort zone cuisine - think Chinese with French, or Italian with Swedish, or Mexican with German!
Please THINK OUTSIDE THE BOX and do a show that celebrate America's multicultural heritage.