hungry prof
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Everything posted by hungry prof
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But in this particular case weren't these two groups the same? That is, the ones who were the worst at getting their food out were also the ones with the suckiest food. And the ones who did get their food out also happened to have the best food.
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Strosnider's in Bethesda.
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I agree entirely on Jamie. How could she not be sent home? Why not cut yourself during every challenge if it puts you safely in the middle of the pack?
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Umm. I think Tom Sietsema just did exactly that.
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Perhaps I just somehow missed it on the menu I was given. Apologies if this is a false alarm.
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Take out from Kotobuki was good, but not great, last night. Nothing really worth reporting except it is worth noting that they appear to have significantly streamlined their menu. Just sushi and easily heated items (e.g., edamame, shumai) now. Best I can tell, the kamameshi that Don wrote about above is no longer on the menu. Not sure when they made the change.
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Interesting stuff, but definitely skip the first twenty minutes, which consists of various Harvard folks congratulating themselves for offering this course.
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I think I almost just got seasick (ok--I exaggerate, but you get my point) on the website for Taylor Gourmet. Found what I needed, but is so much "motion" really necessary (but, that said, kudos for having a flash-free site to which my iphone automatically redirects)?
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Kenny talked better than he cooked. One bright note: I thought Frank Bruni was very good and entertaining as a judge. I hope they bring him back for more.
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Toddlers. I love my toddler. I love all toddlers, but they aren't always so interested in using the proper utensils to dish out their m&m's or gummy worms. And amid the fast-moving chaos of Yogiberry, I have seen many a parent simply throw their hands up when little Bobby digs in for a handful of peanut butter cups. I've seen fewer (though not zero) people dipping their paws into the mesclun bowl at Whole Foods. Amsterdam falafel is probably somewhere in between given the varying sobriety of their clientele. P.S. I suspect, though I do not know for sure, that the county health dept is generally not a fan of all self-service food bars.
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As is the one in Bethesda. I can't believe the county health dept is particularly fond of it. If you're a germaphobe, I would stay away from this place and its self-serve toppings.
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Hope Thad doesn't mind my friendly revision. Everybody's entitled to an opinion, but they shouldn't be stated as fact.
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From the Department of Strange but True, truffles for sale for $1000/lb at the Social Safeway.
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The Palm, no? Or is that just an inaccurate cliche?
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The contestants are out for Top Chef: Just Desserts, premiering September 15. I'm sure we'll be rooting for the lone DC representative: Hook's Heather Chittum.
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Agreed. Very strange. And even if they didn't catch either the theft or the actual preparation on tape, shouldn't there have been evidence of the preparation of the pea puree after the fact? Either an immersion blender or a regular blender. TC contestants clearly don't do dishes as they go along, so why didn't anybody ask to see Alex's blender?
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Maybe it's actually because the chefs aren't that good this season. When you don't have the confidence that your cooking is the best, then you have to resort to reality show gamesmanship. But, then, to argue against myself: the most conniving contestant this season--Angelo--also seems to be perhaps the best chef this season. Finally, according to Colicchio's blog, Kenny's dish really was that bad, despite the appearance that the other chefs might have been ganging up on him for strategic reasons.
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Ah, that makes more sense. Kinky as in having lots of kinks as opposed to kinky as in whips and handcuffs. One can never be sure with Rocks. . .
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[What the heck is a "brambly, kinky" wine? And whatever happened to the dr.com wine classes that we discussed months ago?]
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Tamesha's scallops sucked. End of story. That's why she was sent home. Moving on. Hoping this season somehow improves. . .
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On the Subjectivity of Wine Tasting
hungry prof replied to ulysses's topic in Beer, Wine, and Cocktails
[Off topic--feel free to move or delete--but do you ever play this game with a wine that everybody would agree is plonk, say Kendall Jackson off of an airplane? Much research in psychology would suggest that people blindly being given wine by an award-winning sommelier will assume that it must be good and that they are supposed to like it.] -
Perhaps you should go have a drink. . . [Counting down until the one-liner police gets to this. 3. . .2. . .1. . .]
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If Tom Colicchio were put on the spot to make a pie like that, could he do it? I'm skeptical that he'd do all that much better. Maybe that's a new twist that TC should introduce: once a season, if a challenge is deemed unfair by the contestants, they can throw the challenge back at Tom. If Tom can't do it to a level that pleases the other judges, then they all survive. If Tom does well, then there's double elimination the next time around.
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I'll let Zora speak for herself, but I agree with her. I find WF fish to be overpriced, inconsistent (at best), and of dubious sustainability. In fact, I've stopped buying fish there altogether. I'd much rather spend a few extra dollars to get consistently great and sustainable fish at a place like Black Salt. Just to keep this on topic, it is reasonable to think about the ways in which WF constrains the options available to the chefs. For example, I love duck on the grill, but every WF I know of around here only carries frozen Bell & Evans duck breast. They're actually decent when defrosted in the fridge overnight, but they may have been an impractical choice for the TC contestants given their time constraints.
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Ok. So maybe DPop is right and more prescient than I gave him credit for. The picnic challenge was a good opportunity to show us some creativity and some real skill, but the results were generally pretty boring and cliche. I love flank steak on the grill as much as the next guy, but in this context, it was a real yawner. I thought the tuna sandwich was just about the only interesting thing that anybody made. At times, this episode seemed more like one of those (inane) home cook challenge shows on the Food Network than Top Chef.