Hugh Acheson

Hugh discuss the lack of coffee culture in NOLA, the Pope's coolness, Leah Chase, and this week's dishes.

on Dec 11, 20130

I trust everyone is enjoying the holiday season. Somewhere after the turkey left the oven, Restaurant Wars is behind us and instead of chef egos being left behind, the egos are rising to the top, like the cream of reality TV.

Tears of rage, tears of freedom, they are all about to be shed. At this stage in the competition they are feeling the pressure, they are missing their friends and families and they are definitely getting restless.

They apply makeup. They lie on couches. Travis explains how things do get better. His story about being singled out because of his sexuality is pretty par for the course, sadly. We are not done with the fight to equality, and this is a story that shows that in the clearest way possible. Fight on Travis.

DJ Hubert Keller in the house. Coffee will be served. Cops are nearby because we also have Dunkin Donuts. Flavors, depthness, dipness, textures. . .Hubert schools us yet again. 10K is on the line. Cmar would buy a lot of stuff with these funds to replace her old, decrepit objects. She should just call me and we’ll fly to Monaco and blow it on slots. After hotel and airfare I figure we’ll have twenty euros.

Shirley wants to be cooled off and would use the money to buy a new AC unit. She lives in Vegas so that is needed, though the high there last week was like 38F. Given the housing market there she probably bought the house for 500K and it’s now worth about $25. Oh the economy.

Carlos tells us stories about how he wooed his wife with a language she didn’t understand. He’s a magnetic man. We all would be suckered into anything he asked.

Brian Huskey wants his balls out there swingin'. His words, not mine. He is making risotto, which is a ballsy move. Go on with your bad self.

10 comments
tamarind
tamarind

Brian Huskey preepared Korean-AMERICAN food.   Certain Korean dishes, when the meat is cut very thin and marinated, should not be charred.  A steak on the other hand....

 

I'm also a little confused as to why carmelization is the equivalent of charcoal flavor.... two different things in my mind.  Getting smoky flavor from charcoal doesn't always require charring, yes?

4theloveofdiamonds
4theloveofdiamonds

Hugh enjoy your take on things, remember when you competed on this same show. I also enjoy Tom, Gail and Emeril but someone needs to tell who ever is in charge to get rid off Padma. She has definitely overstayed her welcome and is getting on many viewers nerves.

jfrydavid
jfrydavid

Travis t Shirley "now you're the last asian chef"... Shirley to travis, under her breath with the rest of us, "whatever, goodbye".

itsonlyashow
itsonlyashow

Thanks, Chef, for your insightful, informative commentary. I've always enjoyed reading your blogs. I also want to thank you for not using foul language this time. You are too talented a writer for that (and I've always imagined, too much of a gentleman).  Every single dish seemed delicious, and as an aside, I've had some really delicious coffee in NOLA.

shysharon
shysharon

sad that Travis came up with an original...

motherhubbard
motherhubbard

No coffee culture in NOLA? The Café du Monde might say otherwise. Coffee with chicory is as NOLA as gumbo and Bananas Foster.

Georgi
Georgi

I could not believe that Travis did not try to cook those biscuits some more, even if he had to split them and stick them back in the oven.  the minute he started to plate them, I knew he was going home.  I wish I could actually taste Nina's and Shirley's food, it always looks delish!

jennifer.power1
jennifer.power1

Where can I find the recipe for the soup Emeril made for the Cheftestants the night before the challenge?

lkbrose
lkbrose

 @motherhubbard I was born in BR, went to LSU, almost half my life.  Lived in CA longer than anywhere -- NO had COFFEE before there was coffee-shops/hangouts!!!!  We went on elementary school  "field-trips" to Cafe du Monde!