Hugh Acheson

Hugh Acheson weighs in on the team dynamics in the Salt Lick BBQ challenge.

on Jan 4, 2012

We are starting out in drinky time at the haunted Driskill. I have happy thoughts about the fish and chips at the Bits & Druthers food truck where I eat soon after landing every time I go to Austin. Yummypants. 

Bev is not so sorry to have seen Heather get the Bigfoot boot off the show. Sarah is getting all potty mouthed towards Edward's allegations about Cakegate 2011, the borrowing of batter recipes. Darth Edward is playing to win in this and Sarah is not very impressed with his ways. We may have our new feud taking shape. 

Knock knock. Room service brings a set of books! Not just any books though, it’s Modernist Cuisine, the six volume, 52-pound, spectacularly-researched collection of molecular gastronomy. Rarely do people get this excited for a stack of books. I smell a molecular food moment coming very, very soon, or maybe that’s just Chris Crary’s Beefy Fonduta Edible Cologne. Beverly is going to stay up late reading the tome of Myhrvold, cause her parents pinned a note to her pajamas telling the producers that she can stay up past 10 p.m. for homework tonight.

Chris Jones is in geek heaven. Not since he and Richie got to play on the bunk beds has life been this good. “He (Myhrvold) is a genius. If I could be 1/10th as smart as he is I might rule a small continent.” So much for the benevolent Chris Jones: as a member of Foodie Cobra Command, Chris will rule and conquer small continents, through molecular gastronomy. Nathan Myhrvold went to college at age 14, is a billionaire, and can buy a small continent if he is feeling financially frisky, granted it would be Antarctica or Europe, both are melting into the lower price sphere. Chris has some work to do before he gets to rule continents, but mark my words, when you step foot on the Moto continent you had better style your hair appropriately.