Harold Dieterle

Harold Dieterle shares his predictions.

on Sep 12, 2007


Geez. Welcome to New Jersey. The thing about this challenge is that it wasn't a heck of a lot different than our microwave challenge in Season One. It was almost the same thing. The only difference is, I felt like they had it a hell of a lot easier than we did, because not only did we have to heat our stuff up in microwaves -- granted, we probably have more experience using microwaves than they had using those heating contraptions on airplanes.

I don't know what I would do. You have to put your dish in there for ten minutes, and you don't know what kind of heat it's going to be throwing out. I was watching Tom and Bourdain, and they were just breathing fire on people, and I was like, "C'mon, guys. You ever heated food up in an airplane?" Obviously, there's some common sense stuff, like, "Stay away from the salmon", which I've been saying from day one. Stay away from the salmon. I hate to preach to the choir, but...stay away from the salmon.

I thought, when I saw Hung working with the sea bass: Tiffany did the same approach in the microwave, and she wound up winning the challenge. Those types of fishes have really high fat content, and they're great. They can take a beating, from a heat standpoint, and they keep their moisture really well. If I could've stayed away from fish, I definitely would've gone for a meat. Some pork or something, and gone in that direction. It's hard to say. Casey's veal dish was a ballsy move. Going with a meat that doesn't have a high fat content? And with cauliflower? That took balls. I was impressed. Here's someone-- especially in the last few competitions, people are saying, "I don't want to lose"-- and here's this girl, she's throwing it all out on the table, which I appreciate. Her dish: her presentation, and what she put with it, made me think, "yeah, I'd like to eat that". And that's coming out of an airplane oven.