Those French, it's like they have a different word for everything!

"Oeuf means egg. Chapeau means hat ..."

God, I love that routine.

Ah, early Steve Martin. Both the DH and I always call kitty litter "keety leeter" because of the "If she is like a cat" routine.

I rewatched and Novelli only uses French once, when he tells Leah "C'est bon."

The "Top Chef" blogs are interesting and enlightening this time around, especially about the judging process.

For example, Tom says:

As an aside, I think this was a good introduction to Toby. He's exceptionally witty and thought at first that he was being called on as a judge to use that wit and take potshots at the chefs, but he quickly realized that they were all very serious-minded about their food and about this competition, and he switched gears and began assessing the food in earnest.

Which, actually, is marvelous to know. I don't mind the caustic wit (at all, really), but I like knowing there's going to be more to his presence than that. (And as I said before, his defense of Eugene and Jeff along the way was heartening all around. I often fear that the main judges homogenize a bit over time, coming to a consensus over what they want despite themselves. Which, of course, is one of the reasons for a guest judge, but it's good to shake it up from time to time, and having a judge who might be looking for completely different things can only be a good thing.)

And then there's Gail, with this tidbit:

If judges were allowed to keep in touch with cheftestants, I would have called Carla as soon as I watched this episode to thank her profusely for her hilarious and much appreciated shout-out!

I wonder how long that embargo lasts? It's no secret that Tom and Sam are friends now, and that Tom and Harold see a bit of each other from time to time. Probably until the episodes are aired, I imagine.

And lastly, there's Toby, with this just plain entertaining vignette:

My one big worry in last night's episode is that there's a bit of history between Jean-Christophe Novelli and me. A few years ago, I appeared as a judge on an episode of the British version of Hell's Kitchen and Jean-Christophe was one of two celebrity chefs leading a team of contestants. To cut a long story short, he took such violent exception to my remarks about his team's food that he banned me from all his restaurants. Until last night, our paths hadn't crossed and I was concerned that the tension between us might spill out on to the show.

In fact, after some perfunctory squaring off, we decided to bury the hatchet and - as is the way with these things - ended up getting horribly drunk together when the show had wrapped. We may have even pricked our fingers and become blood brothers - I'm afraid I don't remember. It was the first of what I hope will be many wonderful experiences working on Top Chef.

I think I've decided I like this guy.

I agree - he seems like a good addition.

I saw an ad for Chopped: it looks like a tournament situation. Every week new contestents and one moves forward and eventually some sort of big cook off.

Oh and NBC has a cooking competition called "Chopping Block" that's starting up on the first Wednesday in March at 7 Central. (Taking the place of Knight Rider.)

(Taking the place of Knight Rider.)

oh, they finally gave that up. Good, it was dreadful. And I loved the awful/good 80s one.

Richard Blais' blog for the most recent TC was very interesting.

I need to read the blogs more often. That was interesting, although I'm pretty sure that, as a Finn, Stefan would not be happy with the suggestion he should do "Scandinavian stuff".

I meant to mention earlier, but while I agree that daikon & basil probably weren't the best combo, some of the comments about that dish were off base. It's fine for them to say that they've never had daikon except cold, but to say that it never is used that way, or never should be, is just wrong. There are lots of Hawaiian dishes that used daikon cooked, and they're fine. It has a different purpose there, and yes, it may taste "radishy" but it doesn't mean that it needs to be treated just as an exotic radish. It has its own purpose and uses. Probably not a good substitute for pasta, sure. But not never served warm, either.