Harold Dieterle

Harold Dieterle dishes on which chef he thought really deserved to pack her knives.

on Mar 26, 2008

At least Erik went for it a little bit. He tried making corn dogs. It's a little more ambitious -- it wasn't the smartest thing knowing the situation he was going to. But she made a pasta salad. I mean, come on.

I don't really think of paella as something you want to eat outside on a day like that. The thing about it is that I've been to Spain. I've made paella in Spain. Paella in Spain most of the time in the atmosphere they make it in, it's not crusty on the top because a lot of times they make it so big that there's no oven they can fit it into. It is crusty on the bottom however, so that's absolutely true, but a lot of times paella in Spain is made outdoors on huge open pits of fire, so it does get crusty on the bottom. But unless you put it into an oven, you're not getting the crust on the top.

For this challenge, I was looking for the watermelon. In my opinion, every BBQ or block party I've gone to, there's been some sort of watermelon party going on somewhere. I would've liked to have seen someone make the jungle juice or the dangerous fruit punch.