Top Chef 4, episode 5
posted by bill at 11:06 PM
Wednesday, April 09, 2008
email: dontreadmeATgmailDOTcom
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12 Comments:
I have become so hooked on Top Chef, dude. Like I needed to be drawn into something else!
(Thanks.)
You know, I can't say I disagree with the decision to send away Zoe, in context, and I even think there were some issues prior to this episode.
Spike's still an asshole, though, and a weenie (not for the reasons he apparently thinks, however). Which would be OK, except that he doesn't impress me in the ways that actually matter, either.
My new-found love affair with this series could quickly be quenched if gets to close to the finals, or, food-gods forbid, wins.
Just sayin'.
Also, did it make you nervous that a chef seeking to compete and work at certain level of cuisine [expectation] could do that badly determining the different quality levels of ingredients? Eek! Not to be mean about Stephanie, but ... .
It's trust thing. What can I say?
Btw, I see there's going to be a "Chefography" marathon on Food Network Sunday. Julia Child, among others, is included. Lord knows hers is an interesting story (and, not uniquely, her cooking show and the Galloping Gourmet's were the ones which, early in life, set me on the path to getting hooked on cooking shows)! This could be fun!
OK, now I'll stop peppering your comments section.
I think.
Or, should that be "salting this blog post with comments"?
Well, I suppose it's all a matter of taste.
Also, did it make you nervous that a chef seeking to compete and work at certain level of cuisine [expectation] could do that badly determining the different quality levels of ingredients?
Not really. I've seen too many taste test studies where wine experts fail badly. I was surprised that it was Stephanie at the bottom since she seems to have such a strong handle on combining flavors. Maybe it's because working with food is more than about one sense.
I am curious if there was an ingredient that was consistentely missed.
And the whole Blais/Colicchio exchange about poaching fish and the blue aprons had us laughing our asses off.
Shocked, though, about the fish scales. Don't recall having sous vide fish from Richard, though the seafood has always been impeccably prepared. What he does with sous vide pork belly (bacon!) is a work of art.
Definately time for Zoi to go. Spike should go soon -- doesn't have the skill set to keep throwing people under the bus like he does.
And the whole Blais/Colicchio exchange about poaching fish and the blue aprons had us laughing our asses off.
that's what happens when a nonsocial person tries to make small talk. I know about these things.
This looks the smoking gun Blais has used. Though my favorite description was someone saying that anyone who'd ever been in a head shop in the 70s would have recognized what he was using.
From the Atlanta perspective -- i.e., fans of Richard Blais -- try the Atlanta Cuisine forum. Go about halfway down that page to start at last night's episode.
Poking around other places reacting to the show, it's fascinating reading other people's opinions about someone we've met. While I've seen a growing respect for his talent there's also a vocal contingent who can't stand him. I keep wanting to jump in and shout "but he's a nice guy, really." Keeping this in perspective I'm trying not to get too carried away with snap judgements of the other chefs, no matter how much material they're giving the editors. For example: Spike = dick, Dale = whiner, Lisa = complainer. Would not want to work with these types of people.
And I'd love to see less melodrama and more footage of the kitchen work. I want to see how they share a kitchen, not how moody they get sitting in a storage closet drinking beers.
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