JoelF wrote:Expat,

The rest of the eps have been great with the camaraderie, I just felt this last one was too much of a love fest. Perhaps it was just that the "Mystery Box" was a poor choice for a contest when there is that much cooperation.

Ooh, that is a good point. You're right. Why have a "mystery box" if you're just gonna give them all the stuff they want to cook with anyways? It did seem like "I denied you fish" was the strongest blow delivered by one upon the other. In retrospect, while I'm not bothered by the respectful treatment they gave one another in their shopping choices, the whole mystery box thing seems like a squandered opportunity for some fun tv.

I know I'm an old sentimentalist but I really loved last night's episode. I thought the camaraderie and friendly ribbing between the contestants was a lot of fun to watch. Seeing the good-natured competition between them was also thoroughly enjoyable. Hell, even Ludo was constructive as a judge. The moment when Michael Chiarello admitted to Jay Rayner that Rick Bayless's opinion was more important to him than those of the judges was a great one, as was hearing Anita disclose that she gets more nervous cooking for other chefs than for food writers.

I have to say that I don't miss the angst, snarkiness or insecurity-fueled backbiting of regular Top Chef one bit. These are self-possesed, successful chefs who matter and watching them cook, compete and interact together is a pleasure. I really hope this is just the first season of Top Chef Masters and that more will follow.

=R=

as expected, I liked part one of the finale at lot. Indeed, the camaraderie was fun to watch. Seeing Bayless step outside his usual zone was interesting as well. I didn't check, but were the guest judgechefs from each of the finalists episodes ? That would explain Ludo for Bayless, tho I agree that he had some very good comments about RB's dish.

Bayless is the obvious favorite to take it all, with Anita Lo & Keller (who is still THE MAN) very close behind. I can't see Art Smith making an impact in the finale unless they reset the scores to zero. He's just too far behind.

Part 2 should be great to watch.

I too really enjoyed the episode--probably the best so far. Both the quickfire and especially the elimination were great and fun to watch. Boy, I would have liked to taste some or any of those signature dishes! I agree with tem and expect either Lo, Bayless, or Keller to be the top Top Chef Master. Art Smith hung on by his fingernails and seems a likely loser soon.

ronnie_suburban wrote:I know I'm an old sentimentalist but I really loved last night's episode. I thought the camaraderie and friendly ribbing between the contestants was a lot of fun to watch. Seeing the good-natured competition between them was also thoroughly enjoyable.

The look unbridled hilarity on Keller's face as Art went through his mock kitchen histrionics was priceless.

Chicago Expat wrote:

ronnie_suburban wrote:I know I'm an old sentimentalist but I really loved last night's episode. I thought the camaraderie and friendly ribbing between the contestants was a lot of fun to watch. Seeing the good-natured competition between them was also thoroughly enjoyable.

The look unbridled hilarity on Keller's face as Art went through his mock kitchen histrionics was priceless.

Yes! And I loved when Michael Chiarello advised Art Smith to make good use of 'the limp wrist' during the mise en place relay.

=R=

ronnie_suburban wrote:

Chicago Expat wrote:

ronnie_suburban wrote:I know I'm an old sentimentalist but I really loved last night's episode. I thought the camaraderie and friendly ribbing between the contestants was a lot of fun to watch. Seeing the good-natured competition between them was also thoroughly enjoyable.

The look unbridled hilarity on Keller's face as Art went through his mock kitchen histrionics was priceless.

Yes! And I loved when Michael Chiarello advised Art Smith to make good use of 'the limp wrist' during the mise en place relay.

=R=

I thought it was funny as well ---- I'm assuming it was a joke about Smith's sexual orientation ?

tem wrote:I thought it was funny as well ---- I'm assuming it was a joke about Smith's sexual orientation ?

I assume so, too. In fact, I was so struck by it I rewound the DVR because I couldn't believe what I thought I heard. Turns out, that's definitely what was said.

Of course, the reason I appreciated it so much wasn't the nature of the joke but the comfort and humor with which the exchange took place.

=R=

ronnie_suburban wrote:

tem wrote:I thought it was funny as well ---- I'm assuming it was a joke about Smith's sexual orientation ?

I assume so, too. In fact, I was so struck by it I rewound the DVR because I couldn't believe what I thought I heard. Turns out, that's definitely what was said.

Of course, the reason I appreciated it so much wasn't the nature of the joke but the comfort and humor with which the exchange took place.

=R=

appears so ... he obviously didn't mind.

http://www.glhalloffame.org/index.pl?to ... m&item=305

I also really enjoyed last night's episode. And any chef who was just expecting a casual sit-down to enjoy each others' signature dishes sure ain't been watching this show very long.

I also thought it was interesting that the critical gloves seemed to come off a little bit more. The editors allowed us to see some harder questions and the chefs had a chance to defend themselves. None of it was done impolitely. Until now, I thought the lack of this frank discussion was notable and its return, refreshing.

ronnie_suburban wrote:In fact, I was so struck by it I rewound the DVR because I couldn't believe what I thought I heard. Turns out, that's definitely what was said.

Funny, I had this moment when Suzanne Tracht matter-of-factly said she improved Art Smith's dish by (I believe) making it more refined. Rewound. Rewatched. Eyes widened a little. I don't think she meant anything by it, but it struck me as casual confidence in her own abilities and not the fawning all over another chef's signature dish a la Chiarello with Bayless.

Frankly, I was pretty shocked by how Tracht flubbed the timing. I was most impressed by both hers and Anita Lo's effortless grace and quiet professionalism in the kitchen (especially in comparison to some of the more animated competitors). And they still slung great-looking food. They came across like silent, in-control flavor assassins. I am very curious to check out their respective restaurants some day.

For all the grief given to Bayless (dished partly by me) about having chips fall his way with the lengua tacos, he pretty gracefully stood up and cooked outside his comfort zone with pretty impressive results.

gastro gnome wrote:For all the grief given to Bayless (dished partly by me) about having chips fall his way with the lengua tacos, he pretty gracefully stood up and cooked outside his comfort zone with pretty impressive results.

I wouldn't call what Bayless did "outside his comfort zone". Even though he's known for his Mexican cookery, he's made it clear many times that at home and when entertaining he frequently cooks non-Mexican cuisine. After all, he knew how to cook before he ever visited Mexico.

I believe he was perfectly comfortable cooking his dish. It was rather, to paraphrase him, less predictable.

All in all, a great episode.

Best,
Michael

gastro gnome wrote:

ronnie_suburban wrote:In fact, I was so struck by it I rewound the DVR because I couldn't believe what I thought I heard. Turns out, that's definitely what was said.

Funny, I had this moment when Suzanne Tracht matter-of-factly said she improved Art Smith's dish by (I believe) making it more refined. Rewound. Rewatched. Eyes widened a little. I don't think she meant anything by it, but it struck me as casual confidence in her own abilities and not the fawning all over another chef's signature dish a la Chiarello with Bayless.

Yes, that was another 'did she really say that?' moment. I agree that she probably didn't mean anything by it but otoh, sometimes a subconscious blurting like that can be quite telling. In that context, perhaps her being eliminated could be seen as a bit of karma.

=R=

Frankly, I was pretty shocked by how Tracht flubbed the timing

I agree, but it was interesting to note that the chef who had competed with her in the first round (woman with spiky blonde hair, don't remember her name), mentioned that Suzanne was done 10 minutes early in that round as well.

I wouldn't call what Bayless did "outside his comfort zone". Even though he's known for his Mexican cookery, he's made it clear many times that at home and when entertaining he frequently cooks non-Mexican cuisine. After all, he knew how to cook before he ever visited Mexico.

Bayless visited Mexico for the first time when he was 14.

Any thoughts on Art's Scottish Egg reinterpretation dish. It seemed like one of those things that makes an inspired idea in a theoretical classroom type setting, but to actually serve it to someone to it, maybe not such a great idea. I was real glad, however, that he went through with it. I just thought it was neat to see.

rickster wrote:

I wouldn't call what Bayless did "outside his comfort zone". Even though he's known for his Mexican cookery, he's made it clear many times that at home and when entertaining he frequently cooks non-Mexican cuisine. After all, he knew how to cook before he ever visited Mexico.

Bayless visited Mexico for the first time when he was 14.

Well, I stand corrected. But my point stands. He knew how to cook long before Mexican food became his bailiwick.

He's more than comfortable cooking Italian food.

Chicago Expat wrote:Any thoughts on Art's Scottish Egg reinterpretation dish. It seemed like one of those things that makes an inspired idea in a theoretical classroom type setting, but to actually serve it to someone to it, maybe not such a great idea. I was real glad, however, that he went through with it. I just thought it was neat to see.

Gael's comments about it were pretty much the harshest comments about any dish so far this season. She went out of her way to compliment the other components of the dish but she really didn't like that part of it.

I wondered why the idea of cooking eggs was so disconcerting to Art. And as long as it was, why not just leave the egg (fried, poached, coddled, etc.) on the outside of the meat, where its doneness could be more easily gauged? Fried eggs don't take long and if he booted them, he could have just made them again. In any case, given the route he chose, he may have been better off making a loaf and serving slices of it. Easy for me to say, of course.

=R=

Chicago Expat wrote:Any thoughts on Art's Scottish Egg reinterpretation dish.

You know, Gael's comments didn't seem out of line. Art's Scotch Egg looked awful. Fair idea, horribly executed. I actually thought Art was going to get PYKAG'd. It did, however, get me thinking...

A Scotch egg (or a burger, even) that drips runny yolk when sliced into would be delicious. REB and I were discussing how this might be accomplished and couldn't quite figure it out. Encase a barely poached egg in meat? Trouble would be cooking the meat without cooking the egg too much. Burgers with eggs on top are so chic these days -- wouldn't a burger with an oozing egg inside be fun?

--Rich

According to Jay Rayner's blog, the egg was only half the problem, he also called the meat greasy and undercooked.

The timing problem that was apparently Suzanne Tracht's downfall raises something I've always been curious about. If every chef finishes cooking at the same time, isn't the one whose food is served last at an extreme disadvantage because the food is no longer freshly prepared? Or are finish times staggered and then the video ingenuously edited so we can't tell?

fj123 wrote:The timing problem that was apparently Suzanne Tracht's downfall raises something I've always been curious about. If every chef finishes cooking at the same time, isn't the one whose food is served last at an extreme disadvantage because the food is no longer freshly prepared? Or are finish times staggered and then the video ingenuously edited so we can't tell?

I have to believe the latter is true. When Suzanne Tracht had finished plating and was talking with Michael Chiarello, there was a clock behind her that read 1:38. If she had finished only a minute and a half or so before her time ran out, I don't think it would have been much of an issue. I would guess that all the "Time starts now!" histrionics are purely for the cameras, and that the cooking times for the chefs are indeed staggered.

RAB wrote:

Chicago Expat wrote:A Scotch egg (or a burger, even) that drips runny yolk when sliced into would be delicious. REB and I were discussing how this might be accomplished and couldn't quite figure it out. Encase a barely poached egg in meat? Trouble would be cooking the meat without cooking the egg too much. Burgers with eggs on top are so chic these days -- wouldn't a burger with an oozing egg inside be fun?

--Rich

I had the same thought. Unfortunately, I don't have any insight on how to get it done. My expertise lies in the eating part of the equation. And by 'expertise', I mean that I'm often hungry.

Yes, cooking times are staggered. In this season it's been somewhat obvious since you'll see footage of someone both racing to finish their own plate, and having time to help someone else finish up theirs.

Chicago Expat wrote:

RAB wrote:

Chicago Expat wrote:A Scotch egg (or a burger, even) that drips runny yolk when sliced into would be delicious. REB and I were discussing how this might be accomplished and couldn't quite figure it out. Encase a barely poached egg in meat? Trouble would be cooking the meat without cooking the egg too much. Burgers with eggs on top are so chic these days -- wouldn't a burger with an oozing egg inside be fun?

--Rich

I had the same thought. Unfortunately, I don't have any insight on how to get it done. My expertise lies in the eating part of the equation. And by 'expertise', I mean that I'm often hungry.

Hmm... somebody should ask Grant Achatz or Homaru Cantu to try.
My best guesses say to coddle the egg so it'll stay together, then soak in vinegar until the shell dissolves... then wrap in meat.

Either that or freeze the raw egg, peel it and then wrap... but would it cook enough?

In re: the Michael Chiarello limp-wrist remark to Art Smith, several posters on the "Top Chef: Masters" thread at televisionwithoutpity.com recognized it as a line from the film "Revenge of the Nerds," which Smith presumably recognized, given his jocular response. Just FYI; I've never seen the film, but it makes more sense now in some manner of context.

Meh. New episode wasn't terribly compelling. I thought Art's body language and tone throughout the episode gave the impression of a man who was sick of the TC producers asking and reasking him to keep repeating lines while the camera lens kept straying too close to his dome.
On the other hand, that promo for next week's episode looked pretty damn sweet. About time they started incorporating the TC contestants into the show. Next week appears to be previous contestants. I've no doubt that the Las Vegas season TC contestants will make an appearance in one of the final episodes, as well.
Anyone else here also immediately think of Moody's Pub while Keller was making his roquefort burger? I did. And now I'm hungry again.

My favorite part was when Pauline Kael started talking about vegans like inhabitants of some backwards planet she had discovered during interstellar travel. "But what a treat it must have been for them. What must they eat?"

Also, anyone else notice the quick cut (pun intended) of a Slap-Chop in action? Yes, I want to know which chef was using an informercial product to cut up an onion.

Re: the previews for next week - for those who missed the drama, it's baaaaack.

gastro gnome wrote:"But what a treat it must have been for them. What must they eat?"

LOL, loved that part.

gastro gnome wrote:Also, anyone else notice the quick cut (pun intended) of a Slap-Chop in action? Yes, I want to know which chef was using an informercial product to cut up an onion.

Caught that, too and thought it was very amusing.

gastro gnome wrote:Re: the previews for next week - for those who missed the drama, it's baaaaack.

Yeah, nothing spices things up like a culinary ne'er-do-well with an over-flated sense of his own importance. And why does Betty keep showing up? Culinarily speaking, what did she ever do to warrant more screen time? She is the official Top Chef barnacle. Just seeing those 2 in the preview for next week's episode reminded me how much more I like Top Chef Masters than 'original recipe.'

More than anything else, though, this episode really made me want to grab Zooey D by the neck and squeeze hard. Allergy aside, her ridiculous, self-limited diet was so affected, it was notable even by Hollywood standards.

=R=

ronnie_suburban wrote:More than anything else, though, this episode really made me want to grab Zooey D by the neck and squeeze hard. Allergy aside, her ridiculous, self-limited diet was so affected, it was notable even by Hollywood standards.

Think of it this way: it lowered the culinary bar to the point that a very good plate of pasta elicits a hug-response from the Hollywood starlet. If that's all it takes, imagine the dating damage LTH'ers could do in LA if outfitted with but a few pantry staples.

My favorite part was when Pauline Kael started talking about vegans like inhabitants of some backwards planet she had discovered during interstellar travel. "But what a treat it must have been for them. What must they eat?"

Gael Greene, not Pauline Kael.

Also, anyone else notice the quick cut (pun intended) of a Slap-Chop in action? Yes, I want to know which chef was using an informercial product to cut up an onion.

That belonged to Michael Chiarello. It's not a SlapChop; he sells that model on his website, and shilled them on his syndicated shows.

Thank you. As I typed Pauline Kael, something seemed wrong. Now I know what it was