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You are so talented and sweet on top of that!! I like your take on things. My sons and his friends went to your restaurant in NY. We are from NJ/Philly area and they loved you in your season. They had a great dinner and said that you were so kind. They were actually in the hall by a restroom but you took the time to say hello and talk to them (young kids..20's) and they were thrilled that you took the time to say hello and ask them about their meal. My son even has taken a job as a sous chef in our rural local restaurant just to learn!!

I think that the judges finally got it right. The top three finalist are where they should be, in the finals. I also liked the idea of having restraunt wars in an already established restruant. I think they should cook and not decorate...This was a great idea. Also it is refreshing to see them get rewarded for efforts. Car, money, etc....great show this go round.

Hey Harold,
you're still my all time fave among the Top Chefs! I never miss your blog, and I'm glad you continue to provide your insight into the proceedings.

Just one tiny, itty-bitty correction: Those cute little potato puffs WERE mentioned, and by none other than the great Robuchon Himself (in French).

Harold you are still the best chef that has been on the show but I just was wondering who you were thinking is going to taking it this season my bet is Kevin. Hope to hear your thoughts soon

I actually grew up eating snails (ginataang kuhol) and didn't really realize that a lot of people don't know how good snails could be. Here's the recipe:

1 kilo kuhol, edible snail
2 big bundle malungay (horseradish leaves, you could substitute any bitter green such as collard or arugula) leaves, removed from stem
1 thumb sized ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
2-3 siling labuyo (closest thing is thai red chili), chopped
4 c coconut milk
cooking oil
salt

Place snail in a plastic container with lid, cover with water and let sit in for several hours to allow the snails to expel dirt and discard water, change water frequently wash and drain. Cut off tip of each shell about 2-3 turns using a knife, discard broken shells and remove all visible entrails. Wash several times and drain, set aside. In a skillet or wok sauté garlic, ginger and onion. Add in siling labuyo and 3 cups of coconut milk, bring to a boil and simmer for 15 to 20 minutes or until liquid has reduced to half, stirring occasionally to prevent from curdling. Add in snails and cook for 10 to 15 minutes. Now add in the remaining coconut milk and malungay leaves, season with salt to taste, cook for another 3-5 minutes or until done. Serve immediately.

Thick, rich, creamy, snails absorb the rich coconut sauce really well. As Harold says, snails really work well with coconut because of how rich it is.

Agreed Dark Horse, she is up and down and up again...time to go Ashley!

Harold, I FINALLY made it to your restaurant (no excuses for taking so long, I live in the city), but I'm so glad I did! Despite my high level of expectation, I was still "wowed". I highly recommend your restaurant to anyone who lives in NY or is traveling there. Fantastic! Could have gone right back the next night for round 2...Congrats!

Thanks for the potato explanation I missed how they prepared it, and the techniques top chefs use is why I watch the show. It looked like a nice garnish.

Thank you for your insight Harold and the explanation of the potato souffles. I saw them and they looked heavenly, but had no idea what they were.

I can learn a lot from your insights and vast knowledge about food.... when I understand what you're saying! I don't expect you to be an English major, but I wish you would take a little more time with your blogs. For example, your explanation of the potatoes "souffle" technique is confusing. Maybe you skipped a couple of steps, or left out a sentence?

It's not just the puffy potatoes... I've noticed this with every blog you've written. I don't mean to be snarky, I'm really interested in what you have to say.