Hello, my little dumplings! And, Happy Thanksgiving! Let's dive right into this week's episode, so you can go back to arguing with your families. This week, the chefs are greeted by Padma and Dana Cowin, the all-powerful EIC of Food & Wine magazine. The chefs are tasked with creating authentic international dumplings. Now, I don't know if any of you know how to make dumplings, or have friends that do, but you really can't beat a homemade dumpling. I was fortunate enough to go to school with a friend who made them a couple times a year, and they were probably the best dumplings I've ever had. My go-to dumpling now is the pierogi, care of Veselka in the East Village. If you've never been there, go! You'll probably recognize it from Nick & Norah's Infinite Playlist.
The chefs are given five minutes with Kindle Fires to look up recipes for the dumplings they've probably never heard of before. Or, you know, they can catch up on a few pages of Moby Dick -- whatever floats their boats. Some of the chefs face challenges.
Micah doesn't know Kazakhstan was a real country. Really?!
Carla is still trying to work around her injury from last week. Also, she doesn't know what fufu is. If she asked me I would've proably responded with "Flava Flaaav," which may seem appropriate in a kitchen settin, but still isn't quite right.
Brooke is without enough flour -- and we learn later, jicama, but she does the best she can.
Kuniko doesn't get her dumplings on her plate. Methinks this won't be the last time we see Kuniko with timing issues.
Other things were happening in the kitchen that must be mentioned:
Stefan reveals older photos of himself -- he looks better without hair!
John tells someone their dumpling is burning -- we see, once again, that he is helpful towards his teammates in the kitchen.
Stefan and Joshua seem to be getting along. I like it.
The results come in, and not surprisingly Brooke, Carla, and Kuniko are on the bottom. The top? Josie, Stefan, and Micah. Josie wins immunity.
Now, on to the juicy stuff (the dry stuff in the Gray Team's case... zing!) -- the Thanksgiving Challenge! The chefs are broken up into two teams -- Red and Gray -- to cook a Thanksgiving meal to benefit FareStart. The twist? The meals must be inspired by Tom and Emeril, who join them in the kitchen. The music playing while the two culinary heavyweights enter the Top Chef kitchen is just amazing, isn't it? Tom gets the Red Team, while Emeril gets the gray. Emeril explains the New Orleans influence he hopes to capture, while Tom talks about Thanksgivng at his maternal grandparents'. Sidenote: I realized I've never actually heard Emeril say "New Orleans" before. I don't know how that's possible, but if it's true. I will say that I feel somehow vindicated in my early New York ignorance in my "New Orleens" pronounciation. I shall now say it like Emeril -- "New Orleeins." I shall also say "scallop" like him whenever possible because it is now one of my favorite things ever.
To design dumplings hope they'd knew; "Gnocchi" for usual Italian. Or german noodles spaetzles some other biscuit topping style is all about on cooks claims?
Stefan needs to enter the year 2012/13. To call any CHEF "HONEY or SWEETY" is completely out of line. Nothing like having a Male chauvinist Prig on the show, at least he is 1st in something.
I am really going to miss Kuniko. I found her one of the most interesting chefs, especially after she won the first elimination challenge with her chili oil poached fish. I don't have a problem with the judge's decision at all; she clearly deserved to be sent home. It's too bad. I really want to see her cook again.
Henri_Poincare Last Chance Kitchen is back on line, so she'll be going head to head against Jeffrey Jew. I'm pretty sure she can outcook him as long as she gets her timing under control. The webisode hasn't been posted yet, but we shall see.
I'd have sent Tyler home since he knew he needed to add more Worcestershire and Tabasco and deliberately chose not to. I also like that Josie defended Kuniko and explained that she was busy helping everyone else.
motherhubbard Henri_Poincare As someone who knows how to make gumbo (I grew up in LA and am half Cajun) -- you never go back and add more roux. Don't screw up and add to much liquid. The only choice after that -- in my mind is to start over. Once it get's bitter -- it's bad. But always re-season, no matter what ingredient you add (and you will at different stages) -- if you use File -- the old school, says it has to be off the burner (I don't know if you'll die or what)) -- Grandma's have odd notions, probably based on poor conditions without air condition. My family thought you couldn't mix fish and milk products. One day I asked my Mom on Fish Friday (yes I am that old) -- why do we get milk with tuna fish. No answer...