They cook and come up with novel and not so novel ways to use a drumstick. The initial rush of the cart is full of drama with Shirley falling down and getting trampled. It’s like a scene from Walmart on Black Friday. Nicholas ends up with quail drumsticks because he is a knight in shining armor and has assisted Shirley after she rang her Alert1 button ("I've fallen and can't get up!").
Drumsticks have a fair bit of connective tissue to them and you have to sever some of those tendons. Some of the chefs are getting all cheffy with this challenge, like Nicholas and hs artful butchery on his little quail fibulas. When you nail the cooking on a drumstick, and yes I am thinking about Popeye’s right now, you transcend the simple and simple food gets ethereal. Don’t contest my love of Popeye’s fried chicken. John T. Edge was right on with this assessment.
Sometime during this culinary drumroll Nicholas calls out the incessant hammering of Carlos on a goose bone by saying, "Carlos is self-taught, you know, and there are things that he doesn't know." Now, I am also self-taught, or rather taught my awesome chefs while I got paid, and I would like to thank Nicholas for the most condescending line of the season. Oh omniscient one. There are many bright people who come out of culinary schools but there are plenty that don't really get the term "boundless" attached to them. Same goes for the "self taught" league of chefs, except they don't have 90K in loans to pay back.
Padma, still wearing her referee onesie, comes in with Questlove to set the record straight on this whole drumstick cacophony.
Brian: Chicken Soup, Chicken Skin Crackling With Parsley and Thai Basil
Carrie: Squab Legs Marinated in Thyme, Juniper, & Cocoa Powder, Fig Mostarda
Stephanie: Fried-Grilled Turkey Leg, Sriracha and Sour Cream Buttermilk Dressing
Nicholas: Twice Fried Quail Drums With Sesame Sauce Rolled in Gomaiso
Carlos: Fried Goose Leg With Cranberries and Apple Salad
Justin: Chicken Drummettes With Smoked Aioli, Herb Salad & Sorghum Vinaigrette
Shirley: Crispy Duck Leg With Szechuan Chili Salt and Mint
Nina: Jerked Guinea Hen Charred With Juniper Berries and Scotch Bonnet Peppers
Just wanted to say that I enjoy reading your commentary (as always). You dropped by the bakery a few times this week (Independent Baking Co.) while I was on the bench; while it's probably too weird to come up and say I am a giant fan of yours, know that I really appreciate your humor as well as compassion for these chefs.
Thank you for pointing out that there's no "n" in "restaurateur." You have won my heart yet again. Now plese go over to Food Network and tell that to the idiots there.
Carlos s a hack. Nick s a pro.Carlos Will be going home next.
@motherhubbard I know you told me in the past -- but where do we go to have conversations about TC now? My computer/bookmarks were also lost in the fire. This board used to be hopping! I also liked all the recipe tips! Another thing that bothers me is -- they replayed Texas season over and over (you get my drift.) Maybe I missed it, but there are no repeats for this season. Except on Wed. before the show.
@lkbrose Unfortunately, there are no more message boards on this site, so it's either the TC Facebook page or posting on various blogs, such as Television Without Pity or Eater.