Hugh Acheson

Hugh Acheson judges the chile and rodeo challenges from the comfort of his couch.

on Nov 23, 2011

 

I am not on this episode. Rejoice or commiserate based on whether you fall into the hater or lover category. I seem to have many of both. Love the lovers.

Fifteen chefs remain, and it's getting chilly at ye olde luxury homestead. You immediately see the effects of the last judging lineup taking its toll on the chefs. Nyesha thinks it’s not fun anymore, a moment she has been secretly waiting for. I think this is an important turning point in the mindset of the Top Chef contestant: the sudden realization that this is not a walk in the park, but rather a very exhausting battle with uber-competitive people who will go out of their way to win, not always in ways that will earn them merit badges. Let the moral erosion begin. 

Its chile time. This is spelled as chili on the signs. I hate that, though it is accepted usage. To me chili is the meat dish and chile is the vegetable of the nightshade family. (Debate will open now in the Comments section). Mary Sue and Susan are up front rocking the pastel jackets, looking very judgey. After Disney recently announced a sitcom based on their lives I am hoping to play the role of Javier, the first Border Grill bus boy. Javier would have one eyebrow, be full of one-liners, but only in Spanish, not translated for the English-speaking audience. He would be a cult hero south of the border. Robert Iger, call me. 

From poblano to ghost we have a number of different varietals on chiles. The milder the heat, the less the payout, giving a real risk-taker who cooks with the elusive ghost pepper a huge cash payout, whilst the basic poblano is the more paltry win. The ghost pepper is a chile more reminiscent of pain than taste and we have just the masochist in young Paul.