Over at Air Malarkey, Brian seemed even more clueless as to why he faced the judges' wrath. " I served a HUGE portion of damn STEAK! There was LOBSTER involved! ... What's not to like?" appeared to be his attitude. Allow me to pose again a question I've asked before: "Do you really think that Tom Collichio of CRAFTSTEAK is going to be impressed by a freakin' SIRLOIN?" Especially a cryo-vac airline sirloin? And serving a Jabba-sized portion, draping over the side of the plate, might impress someone dining on a budget at TGI McFunster's, but treating the judges like size-queens frankly offended rather than helped.
And think: a sirloin is not the most tender of cuts. Did Brian really -- in these troubled times -- expect that cutlery ON AN AIRPLANE would be up to the challenge of sawing through this redwood-sized slab of meat? And the lobster... The frozen lobster tail he scored from the airline larders. What did Brian think was going to happen to his nubbins of already tough lobster tail after ten or so minutes in an airplane oven?
Steak and lobster (and plenty of it, pardner!) may be the expressway to happiness for those to whom a complimentary buffet at the Dollywood Sizzler is a dream come true, but for the chef judges, it felt like Brian was holding up a sign saying "All You Can Eat Jumbo Shrimp" and expecting us all to get insta-boners. I don't know about Tom, but my feelings were hurt.