Harold Dieterle

Which contestant does Harold find "disturbingly entertaining?" Find out!

on Oct 9, 20090

Michael was on the bottom. I was worried he was going to be sent home and I would have been upset. He was using a griddle, and I was expecting it to get hot enough to crisp up. pancetta was a ballsy move, but I didn’t like the call. I liked the idea of the dish, but if he had a sauté pan and a restaurant hot oven I have no question that it would have been a winning dish. He didn’t have firepower to work with. I liked the egg yolk ravioli idea, and in his mind he thought the egg yolk would have been the sauce. I do a salted duck egg yolk ravioli basically the same way. I know what he was trying to do, and I liked the idea, and if they had a sauté pan and an oven it would have worked. I don’t think the griddle was a good idea. Ash had a total man crush on Michael —he recognized the guy has skills. Ash’s a good guy it seems.

I was so sad to see Ashley go, because I was really pulling for her. I still don’t know if Eli should have left in her place, though. If you’re going to do a dish like that, with simple ingredients and technique, you’re going to have to edit. I don’t know who was responsible, but I thought Tom was going to pull a double elimination. Who knows?

That's it for now!

Harold

http://www.perillanyc.com/

5 comments
JoAn_L
JoAn_L

MIKE ISABELLA: OMG, I love the guy. I'm glad to know Harold feels the same and I am sure a lot of others do as well. My favorite line of his was when he was asked to deconstruct Eggs Florentine and didn't know what that was, so he said, "Eggs Foreign To Me." Darn, I miss him.

WinoOnBay
WinoOnBay

It's Always Sunny in Philadelphia is hilarously inappropriate and awesome.

WMAViewer
WMAViewer

I was grilling eggplant late this summer with a little sesame oil, topped with miso...yum. In my neck of the woods, Western MA, there is a great miso producer, called South River Miso -- if you ever run into it, give it a try. Hope to get back down to Perilla soon!

Foodie Chick
Foodie Chick

Harold I value your Blog and appreciate the time you put into it. I recognize that you are "Wicked Busy", as we say in Boston. But... "I think I did a miso-glazed Japanese eggplant." Do you REALLY not remember exactly what you made? I would think cooking in a challenge at Tom's restaurant would be a little more memorable as to which dish you prepared. I'm just saying'...

Rachel
Rachel

Chef, what do you think of the skill level for this season vs other seasons?