7 swans a swimming: Jamie and the slimy scallops. Occasionally the Top Chef scallop gods will come slap you on the hand for using them too much.
6 geese a laying: Ariane's deviled eggs were, well, deviled eggs (and terrible ones at that).
5 golden rings: Eugene's ceviche with the pineapple circle and potato chip really mystified me. First of all, he should've learned from the last challenge that separating all of the components makes no sense. How is someone supposed to eat it? Dump the ceviche on the potato chip and then eat the pineapple or try to stack the chip with everything or eat it all separately in a certain order? Besides being too sweet, I thought it was a terrible interpretation of his number, and I was dying to see if he'd buy some small cippolini onions to make miniature onion rings.
3 french hens: Leah's braised guinea hen on puff pastry was good in theory but one of the most common mistakes with hors d'oeuvres is the base to topping ratio. If you have something dry and crumbly and thick like the puff pastry as the base then the topping should be moist and creamy and there should be enough of it to balance out the dry part.
2 turtledoves: Carla's chicken was indeed one note and overcooked in my opinion. She hadn't tasted her food once again as the salt levels were enough to get her sent home.
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?
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?
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!
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?