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Top Chef All Stars - Page 26

post #376 of 632
Quote:
Originally Posted by countdemoney View Post
The muppets were awesome. I was cracking up the whole time. Best quickfire ever.

n.

+1 loved the quick fire.
post #377 of 632
I was completely disappointed to see Angelo go, but after the whole spiel about an inedible dish being so much worse than a bad dish in previous episodes, you could tell right away that no doubt it would be him to go. Of all the challengers, Dale and Antonia have really shone in my eyes. Although I don't doubt his cooking skills, all of Dale's wins have largely come from the ability to create a dish that fits almost PERFECTLY context to the challenge, which is quite impressive. The use of the fish liver in the Le Bernardin quickfire, the fish tacos on the beach, the runny egg at WD50, the Bodega concept at dinner wars, and now the grilled cheese. I also like Antonia, as she manages to cook simple dishes, very well to the point that it impresses the judges given her competitors.
post #378 of 632
Quote:
Originally Posted by foodguy View Post
didn't realize it until reading grant achatz' book, but blais was an early comer in the french laundry kitchen.

i believe he also worked with ferran adria at el bulli
post #379 of 632
Quote:
Originally Posted by indesertum View Post
i believe he also worked with ferran adria at el bulli

He was there for one week in 2003. As short as it was, there is no question it had a remarkable impact on his approach to food and cooking.
post #380 of 632
WTF was up with Angelo's outfit? Did he really have on cargo shorts and dark over the calf dress socks?

As for Blaise, his hair just is hard to look at. I wish he would not wear it like that.

Very impressed with Dale. He's got better control of himself (not perfect) and it is showing in his performance. He got very ghetto at Tom one time and I'm surprised he was asked back. Good to see he's grown up a bit.
post #381 of 632
Blais is very talented, but Top Liquid Nitrogen has become more annoying than Top Foam, Top Gnocchi, and Top Scallop.
post #382 of 632
Quote:
Originally Posted by Ambulance Chaser View Post
Blais is very talented, but Top Liquid Nitrogen has become more annoying than Top Foam, Top Gnocchi, and Top Scallop.

Yes, needs to lay off the gimmick. As someone noted above Alan has done so well due to fitting his food to the challenge. People with a fixation always try to fit the challenge to their fication and that leads to their downfall.
post #383 of 632
Who's Alan?
post #384 of 632
Quote:
Originally Posted by sonick View Post
Who's Alan?

Er, Dale.
post #385 of 632
did anyone think of grillin' fool when tiffany almost got booted off for dried seasonings?
post #386 of 632
Quote:
Originally Posted by mordecai View Post
did anyone think of grillin' fool when tiffany almost got booted off for dried seasonings?
There's a time and place for dried seasonings. You can't make a good jambalya without them... I can't really figure out where Bourdain was coming from on that. Creole spice has things like dried thyme, onion powder, paprika - there's more to it than just cayenne - and you can't really replace dried thyme and onion powder with fresh onions and fresh thyme.
post #387 of 632
Quote:
Originally Posted by ChicagoRon View Post
There's a time and place for dried seasonings. You can't make a good jambalya without them... I can't really figure out where Bourdain was coming from on that. Creole spice has things like dried thyme, onion powder, paprika - there's more to it than just cayenne - and you can't really replace dried thyme and onion powder with fresh onions and fresh thyme.
so no?
post #388 of 632
Quote:
Originally Posted by ChicagoRon View Post
There's a time and place for dried seasonings. You can't make a good jambalya without them... I can't really figure out where Bourdain was coming from on that. Creole spice has things like dried thyme, onion powder, paprika - there's more to it than just cayenne - and you can't really replace dried thyme and onion powder with fresh onions and fresh thyme.

+1. and i'm sure tony knows that. much like colicchio's comments on risotto, i'm sure this was one of those places where a fuller explanation was made dumb by editing. it seemed to me that the real problem they were talking about was an overuse of dried herbs ... you do get a bitter flavor if they are too present. fresh herbs can be front and center; dried herbs (with rare exceptions) should stay in the background. just two different ingredients.
post #389 of 632
Yeah, bitterness is an issue - and Tony Chachere's , while I like it, is not really the best. It's also very salty.
post #390 of 632
on a more serious note, did anyone notice the sweater-jacket tom had on? very sharp, i thought. deets?
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