I am very upset that tiffany go eliminated and thats all i want to say, would u rather have a dish that is cold and gud over a dish that is hot and awful.

I love your recaps..they are fun and insightful. Every year I've gone to NY with my cousin, but missed this year and may miss next year as well. What will I miss most? The Brooklyn Diner! It was such a kick to hear you talk about it. I love their conch fritters.

keep up the good work. I am such a fan!

A few comments on the conch. First, it was a mean trick. Good, but mean. Secondly, it was very obvious the conch had been placed there for the competitors, as they were all upside down, with the pretty side pointing up. It was pretty mean not to have someone there to show them how to clean the conch, which isn't hard, if you know how to do it.

Using the pointy hammer end, make a little hole on the pointy and coiled end of the shell (with the pretty side down), about 1" from the end of the coil. A mere inch or two long, and stick in a knife, Voila! The animal is released. The conch itself also has different textures, the "thumb" which is chewey, best used for fritters and such, and the "hand" which is the tender and delicous part, although it is usually pounded.

It's too bad the chef's all did basically the same thing, chop it up, spice it up. Fried, "cracked" conch (or scorched conch as one of the guests mentioned) is one of the most delicious dishes ever, my favorite seafood in the world, and I grew up in Florida. Better than stone crabs!

A challenging episode, but the right three chefs made it through. I'm beginning to loathe the insufferably arrogant Mike Isabella. I wouldn't put him out if he was on fire. Antonio & Richard all the way to the finals, I hope.

Tiffany was a joy! She had some beautiful dishes and it was fun watching her gain momentum! We will have fun trying out her recipes! Wishing her all the best.

This was another crazy challenge... what's next??!!

Monica-Birthdays are the perfect excuse to go to Volt! I am in Maryland, so it's easy for me & I have all (of 3, haha) of my employees b-day lunches there as well as our company Christmas lunch. Always excellent! Bryan Voltaggio is single handedly responsible for turning me from a hater of beets into a beet enthusiast! Sorry to say that the same effect was not in evidence however when it came to tuna tartare, but at least I swallowed instead of spit! Last week we skipped Volt to try "Carribean Soul", also in Frederick MD & I had my first ever taste of goat (curried) which I enjoyed & found quite similar to venison. Thank you so much for your blogs this season, they have been delightful.

Missed episode but will watch tonight. Had the pleasure of eating in Angelo Sosa's restaurant last night and it was wonderful. Food was very good, service was young, but attentive, and Angelo himself was amazingly gracious. He checked on us twice during our meal. We both ordered tacos - which were delicious - but the tortillas were out of this world. Angelo said they are made fresh daily. Check it out. Social Eatz - 232 E 53rd Street.