This thread is for non-fiction TV, including but not limited to reality television (So You Think You Can Dance, Top Chef: Masters, Project Runway), documentaries (The History Channel, The Discovery Channel), and sundry (Expedition Africa, Mythbusters), et al. [NAFDA]
(Can we grill him and carve him into pieces like Bayliss did the suckling pig?)
It wouldn't make him any more palatable (Bayless is really good, but I don't think he's that good), but it would make him quiet, so have at it.
I was convinced that Eve with her bland curry was gone
So did I, and the fact that the cream was a substitute for the white wine she couldn't find (something she didn't tell judges) confuzzles me more. Wine in curry? That sounds wrong like a wrong thing that's wronger than the wrongest thing in wrongolia.
but he was picking apart the guys' cooking talents, whereas with the women he was just being a sexist pig.
THIS. What a douchenozzle.
I'm sorry Chiarello beat Hubert by 1/2 a point though.
I had a feeling that Keller was going to be in trouble with his middle two courses because they were SO completey in that Traditional French Restaurant Cooking mode - the plating on both was straight out of the 80's, so I'm not surprised that hurt him with the younger diners at the table. If Wolfgang Puck had been at that judges' table, he would have done better.
Kathy,
Frontera Grill does not have reservations. So just brave it.
Topo - you can book online at opentable.com (which is what I use for my fave Chicago restaurants when I'm in town). You can pick dates pretty far into the future if something is booked up.
1. I also hate Mike. It's like we're the "We hate Mike" club.
2. Couldn't stand the mispronunciation of ceviche either.
3. Sad the Keller came in 3rd but SO HAPPY that Bayless won!!!!
Looks like the mole is going to be on the Topolobampo menu until September 12!
Oh man.
ETA:
Even better: the full four course meal from the challenge (plus dessert) is available as a chef's tasting menu.
Codorniz estilo Oklahoma Barbeque: hickory-smoked quail with Hickory House barbeque sauce, Iroquois cornbread croutons, spicy watermelon salad, roasted garlic slaw, chile threads.
Atun de Mole Negro: seared Hawaiian ahi tuna in Oaxacan black mole with plantain-filled tamal, grilled nopal salad, roasted knob onions, three nut crunch.
Arroz Negro a la Tumbada: black rice "a la tumbada" with Maine lobster, tender squid, PEI mussels, grilled octopus and homemade chorizo in fresh tomato-jalapeno broth. Pickled vegetables, prosciutto pearls.
Cochinita Pibil: overnight-braised Maple Creek Farm suckling pig "pibil" with crispy pig's foot, sour orange jellies, habanero-pickled onions, sunchoke pudding.
Tartaleta de Durazno: tart of Mick's height-of-season peaches, Prairie Fruits Farm goat cheese (infused with Earl Grey) and toasted pumpkinseed frangipane.
what the fuck. okay. I gotta go.
Do it! I would totally be up for an excursion. What the hell, I can bring my lunch for the next few months.
