The results were indeed a bit boring as I tasted all of the food porn once again. What struck me was that none of the dishes had a very "holiday" feel to them. Here's the lowdown:
12 drummers drumming: Stefan's chicken pot pie was precious and very good. The bechamel could've been a bit more flavorful but I liked his idea and it was the closest thing to winter warmth I could see. In their defense, it was August, though -- outside of fresh cranberries, you can get squash and root vegetables year round at Whole Foods.
11 pipers piping- Hosea's smoked pork loin with braised cabbage was really good, the smokiness of the pork loin pairing well with the smokiness of the chipotle pepper sauce.
10 lords a leaping: Jeff's Cheese Islands, while not attractive to look at, was also flavorful and delicious. The only issue is that it's a dish you can't make a lot of at once and it needs to be served hot. While Jeff seems to think he's running circles around the other contestants, I would have to agree, only in the sense that he reminds me slightly of Hung by breaking out into a full sprint from the pantry to the stove to his station (running IN circles, I'd say), if you watch this episode and episodes past.
9 ladies dancing: Fabio's crab cakes with rainbow slaw were reminiscent of TGIFridays.
8 maids a milking: Interestingly enough, I had no idea Melissa's original cheese was brie that had gone bad in the fridge. We knew we wouldn't be able to get her schmancy cheese in Bushwick so Bengt called me asking for gorgonzola dolce, which I sent Louise to Murray's for. It was in fact the overpowering flavor of the blue cheese that landed Melissa at loser's table, plus the fact that the beef disappeared beneath it's strong flavor and the bread was sloppily cut and also way too thick and unpleasantly untoasted.
LeeAnne, here's an unusual question. Where does Top Chef get all its cool and oddly shaped dinnerware?
I've scoured the internet for 2 weeks, have found only a couple interesting pieces, but all the vendors it seems carry the typical stuff. Any help? A website perhaps?
Huge fan of the show! I'm heading to Vegas the first week of August...is there ANY chance you need "regular" people to be a part of the challenges in the upcoming season? If so......how? Thanks!
It's absolutely possible to cook a chicken in that amount of time. Obviously, the size of the chicken is crucial, and huge steroidal chickens won't be done, but why would you want to cook those anyway?
LeeAnne...I was making Fabio's roasted chicken the other day, and the directions I got on-line said to roast chicken on 425 for 10 minutes, then 375 for 30 minutes. Are you kidding me? I'm not a novice cook, but had I believed your directions, we would have all died from salmonella poisoning. There is no way it takes only 40 minutes to cook a whole chicken. Would you not agree?? Isnt' this dangerous to post directions like that?