http://www.chow.com/boards/33 Mon, 16 Oct 2006 03:12:29 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/669123#5206920 I think the judges tend to base their judgments on that night’s work. If they were to base their judgment on what the contestant had done throughout the series then we would have had Chef Mehta as the winner and not Chef Garces. Throughout the season Chef Mehta had created some of most technically sound, tasty and exquisite dishes whereas Chef Garces had stuck to safe and predictable dishes. Chef Garces, as Judge Anya pointed out, lacked the conceptual imagination because of which he was unable to break from the ordinary and traditional way of cooking. On the other hand Chef Mehta’s creative and innovative skills have been far superior to any other contestants. His ability to surprise the judges’ palate had won them over in nearly all the challenges. Also, the presence of the existing Iron Chefs, who had a bias towards Chef Garces, on the judging panel led to a decision which was not entirely in the judges’ hands. Wed, 25 Nov 2009 08:01:22 GMT http://www.chow.com/topics/669123#5206920 http://www.chow.com/topics/669581#5206850 You must have the abridged version... My book has many revelations. :-) lol! Wed, 25 Nov 2009 06:32:55 GMT http://www.chow.com/topics/669581#5206850 http://www.chow.com/topics/669687#5206826 Sorry, all. Got confused and posted this on the wrong board. My apologies. Wed, 25 Nov 2009 06:04:49 GMT http://www.chow.com/topics/669687#5206826 http://www.chow.com/topics/668258#5206791 "One can only win a competition if the others lose, if they fail." ~~~~ in a similar vein to KT's response...i guess you think Olympic silver medalists are failures as well? please. Wed, 25 Nov 2009 05:32:43 GMT http://www.chow.com/topics/668258#5206791 http://www.chow.com/topics/581240#5206732 I feel that if she relaxed, and did not listen to her agent, or the director, she'd be a lot more easily listened to - at least by my ears. I find her delivery to be far too forced. Maybe I am missing something, and do admit that I probably have relatives, who might sound the same, but I'd rather like to hear her in general conversation. Just because a chef, or TV personality is from the Deep South, does not mean that they should force that on the audience. Again, just my take, and I AM from the Deep South. Hunt Wed, 25 Nov 2009 04:58:56 GMT http://www.chow.com/topics/581240#5206732 http://www.chow.com/topics/666591#5206628 Dairy Queen - Bouchon's breakfast was indeed amazing! I ate there twice in two days. Still, everyone in our party was blown away by the inventiveness, variety, and deliciousness at Mesa. Jeanmarieok - I had a shrimp dish at Tampolobampo that made me want to lick my plate and then run into the kitchen and lick Rick Bayless! One of the most memorable dishes I'd ever had. Ironically, nothing I ever ate at French Laundry, Alinea, nor Chez Panisse even came close... Wed, 25 Nov 2009 03:58:04 GMT http://www.chow.com/topics/666591#5206628 http://www.chow.com/topics/669550#5206215 I love her, and feel very sorry that happened. I don't know the details of the incident, but am pretty sure after the pain is gone, she will come up with a joke or two about everything. I am may not prepare her recipes, or buy her books, and not even watch much of her shows, I just think she is very nice. Wed, 25 Nov 2009 00:24:11 GMT http://www.chow.com/topics/669550#5206215 http://www.chow.com/topics/667257#5206085 Love Giada's, Ina's and Rick Bayless's kitchens - I love Mexico, so probably Rick's kitchen is the most comfortable for me, but I could live in any of them. There's also a Canadian show - French Food at Home - I like her kitchen, very homey. Tue, 24 Nov 2009 23:33:20 GMT http://www.chow.com/topics/667257#5206085 http://www.chow.com/topics/669438#5205968 The Ask Bobby portion of his site is comical at best. The first half doeen questions are mostly negative on his part. If he doesn't want to answer these, why does he bother to include them. I couldn't read further. Tue, 24 Nov 2009 22:51:40 GMT http://www.chow.com/topics/669438#5205968 http://www.chow.com/topics/582603#5205876 For chewing- In Gone with the Wind, when Rhett and Scarlett are on their honeymoon, she is absolutely gorging on all the fancy foods, including gesturing with her mouth full to get even more of the goodies rolling by on the cart. "Mmm, uhf, Rhett, one of those!" There is also the famous scene in the movie in which she digs up a radish, takes a bite, spits it out and proclaims that "as God as my witness I'll never be hungry again". However, the whole thing is shot in shadow. And finally, one more scene my all time favorite film, they cook up a banty rooster- they show Pork (the servant, not the chop) ready to execute the bird, then a shot of a less than appetizing looking chicken. Yes, I'm a fanatic- but you'd already figured that out from my username, no? Tue, 24 Nov 2009 22:12:07 GMT http://www.chow.com/topics/582603#5205876 http://www.chow.com/topics/668203#5205842 Thank you, TDQ and mojo. I can't watch vids on my rickety notebook here, but I will definitely see if I can find some of it in CBS' archives. Thanks, both of you, for the heads-ups. Tue, 24 Nov 2009 21:57:28 GMT http://www.chow.com/topics/668203#5205842 http://www.chow.com/topics/669586#5205781 Thank you for providing a safe haven from T*rkey talk. I'm guessing most Americans (even the meat-lovers) would be appeased sufficiently by the prawns. I wonder if they'll publish the recipes? ~TDQ Tue, 24 Nov 2009 21:37:56 GMT http://www.chow.com/topics/669586#5205781 http://www.chow.com/topics/669569#5205582 Oops.. Sorry about that! Computer calendar was in December. 12/2 is the right date. Tue, 24 Nov 2009 20:36:43 GMT http://www.chow.com/topics/669569#5205582 http://www.chow.com/topics/669422#5205391 Yes, I've seen some of her recent statements and they are a bit harsh. She could have said the same things, but in a much more gracious manner. She's coming across as bitter - and I hate to say this - old and grouchy (and I'm not young!). She seemed to be a changed woman after her prison term - much more down-to-earth, kind, gentle. However, that's the past. I've been watching her shows during the last several weeks and she just has to correct any guest and every member of her staff - small things which are not important, but she makes a point to be the authority (and in many cases, I actually agree with the guests vs. Martha). It's getting annoying to me. I've never purchased one of her books, but I might just stop watching her shows. Tue, 24 Nov 2009 19:41:57 GMT http://www.chow.com/topics/669422#5205391 http://www.chow.com/topics/668961#5205367 http://aht.seriouseats.com/archives/2009/09/guide-to-sliders-white-manna-rose-system-diamond-northern-new-jersey-nj.html NJ Siders for all! Tue, 24 Nov 2009 19:32:29 GMT http://www.chow.com/topics/668961#5205367 http://www.chow.com/topics/562676#5205297 Read "Lunch with 'M' -- Under cover with a Michelin inspector" in the 11-23-09 New Yorker and you'll have less interest in the NY Michelin guide. Personally, I prefer a professional reviewer to the Zagats or Yelp everyschlub all-content-is-good approach, but the approach here sounds ridiculous. It's more clinical, like a health inspector, than a restaurant reviewer. Tue, 24 Nov 2009 19:07:01 GMT http://www.chow.com/topics/562676#5205297 http://www.chow.com/topics/669546#5205245 Cute story about Gillian Duffy who edits New York magazine's entertaining issues. She really likes Eric Ripert...but then who doesn't? http://www.acorn-online.com/joomla15/thewestonforum/news/local/42599-somethings-always-cooking-with-new-york-magazines-culinary-editor-gillian-duffy.html Tue, 24 Nov 2009 18:51:07 GMT http://www.chow.com/topics/669546#5205245 http://www.chow.com/topics/669315#5205170 One food blog I like and he takes pictures of various places he dines... is Austin Bush's "Real Thai" http://www.austinbushphotography.com/category/foodblog/ Tue, 24 Nov 2009 18:04:58 GMT http://www.chow.com/topics/669315#5205170 http://www.chow.com/topics/667481#5205166 And to add insult to injury, beat-up nonstick pans on high heat release all kinds of carcinogenic, DNA-destroying fumes. Not only was Novelli humiliating those people, he was poisoning them! And wasting lots of perfectly good food. This guy is scum. Tue, 24 Nov 2009 18:02:52 GMT http://www.chow.com/topics/667481#5205166 http://www.chow.com/topics/669439#5205118 Lucky you Melly, thanks for blogging about it. Marlena has been one of my favorite food writers for years. Tue, 24 Nov 2009 17:37:21 GMT http://www.chow.com/topics/669439#5205118 http://www.chow.com/topics/657108#5205109 I am sorry the Gourmet magazine closed. I remember in 1986 my husband and I were recently married and just moved to a small town, so I was away from family in a strang place, of course I was happy with my wonderfull husband (still am) but opening the pages of Gourmet magazine used to make me feel like I was being transported to another world, a world of things that I new, I am glad I still have my (complete) collection of the annually printed "The Best of Gourmet" where I still consult when preparing a special meal or even a simple one. Any of you watch the weekend show on PBS "Gourmet's adventures with Ruth"? Again I feel like I am transported to those places. I enjoyed all of those I've seen already. Tue, 24 Nov 2009 17:29:32 GMT http://www.chow.com/topics/657108#5205109 http://www.chow.com/topics/668451#5205000 Looks like the charges are expected to be dropped. Here is the latest on this story: http://www.philly.com/philly/news/breaking/20091124_Tip_refuseniks_may_see_charges_dropped.html A lot more facts have come to light in this news article. Apparently the couple was taken to the police station in separate police cars. Doesn't say anything about jail time. It does say "Then, without issuing any warning about getting the police, the manager walked out and got an officer at a nearby intersection, Pope said." Tue, 24 Nov 2009 16:36:47 GMT http://www.chow.com/topics/668451#5205000 http://www.chow.com/topics/667495#5204431 I really like him..and his books are wonderful and hilarious. I think it's all an act...him and Donatella. It's entertainment. Tue, 24 Nov 2009 08:12:07 GMT http://www.chow.com/topics/667495#5204431 http://www.chow.com/topics/669426#5204198 http://www.latimes.com/business/la-fi-restaurants24-2009nov24,0,7998954.story Tue, 24 Nov 2009 04:23:18 GMT http://www.chow.com/topics/669426#5204198 http://www.chow.com/topics/658612#5204045 Note that Brown was a guest of Google at a Google event, thus a large Google introduction. The young woman, Marissa Mayer, is the corporate face for Google and is not a professional television personality like Alton. I think she did rather well based on other people in her position and her subject matter. Interesting to note, Ms. Mayer is on Fortune's list of the fifty most powerful women in the world, and the youngest to ever make this list. She is also one of the first twenty people to work for Google. Next time you use Google Map or Earth, you have this young lady to thank. Tue, 24 Nov 2009 03:12:29 GMT http://www.chow.com/topics/658612#5204045 http://www.chow.com/topics/668332#5203968 FoodFuser, I really hate to Eggo you on, but if you'd please report to the Not About Food board, here's a thread just itching for your contribution: (sic) "Whats Eating You" http://chowhound.chow.com/topics/668705 Aww, heck, EVERYONE come along. Don't waffle! I don't want to press you to participate, but it's such a fun thread. I'd butter see you over there! In fact, I toast your ideas and hope you'll pop up soon. BAH HA HA HA! Tue, 24 Nov 2009 02:37:48 GMT http://www.chow.com/topics/668332#5203968 http://www.chow.com/topics/307454#5203345 Yay! Although maybe now I'll have to stop boycotting the SF Weekly for their appalling lack of journalistic ethics. :-( Mon, 23 Nov 2009 22:25:17 GMT http://www.chow.com/topics/307454#5203345 http://www.chow.com/topics/360187#5203142 My worst failure in the entire history of food - has to be Alton Brown's recipe for macaroni & cheese. It was so utterly horrible, even the dog wouldn't eat it! He and his show (Good Eats) are terrific, so I sadly know the fault was mine. The disaster was so great, it has become a family myth. Mon, 23 Nov 2009 21:27:39 GMT http://www.chow.com/topics/360187#5203142 http://www.chow.com/topics/669253#5202918 I don't think its the FLOTUS.. its Malia and her sister.. and the secret ingredient will be sea urchin. Mon, 23 Nov 2009 20:18:57 GMT http://www.chow.com/topics/669253#5202918 http://www.chow.com/topics/668677#5202540 Ditto on "Planes". And I am right now laughing at the memory of Mr. Carlson in WKRP. Mon, 23 Nov 2009 18:24:33 GMT http://www.chow.com/topics/668677#5202540 http://www.chow.com/topics/302328#5201703 The Linguini Incident Nobody has mentioned it yet - WOW Mon, 23 Nov 2009 13:10:09 GMT http://www.chow.com/topics/302328#5201703 http://www.chow.com/topics/668154#5201453 There was an article in the New Yorker that touched on this a while back: "Researchers at Lincoln University, in Christchurch, found that lamb raised in New Zealand and shipped eleven thousand miles by boat to England produced six hundred and eighty-eight kilograms of carbon-dioxide emissions per ton, about a fourth the amount produced by British lamb. In part, that is because pastures in New Zealand need far less fertilizer than most grazing land in Britain (or in many parts of the United States). Similarly, importing beans from Uganda or Kenya—where the farms are small, tractor use is limited, and the fertilizer is almost always manure—tends to be more efficient than growing beans in Europe, with its reliance on energy-dependent irrigation systems." More: http://www.newyorker.com/reporting/2008/02/25/080225fa_fact_specter#ixzz0Xf4HSvT1 I try to eat local, but I don't make a fetish of it. The one thing I've completely given up is bottled water, which is incredibly wasteful of energy and other resources. Mon, 23 Nov 2009 06:30:34 GMT http://www.chow.com/topics/668154#5201453 http://www.chow.com/topics/668068#5201196 Really? I've always thought the main Hershey bar to be wax-like, whereas the Cadbury choco bars are more silky/soft and linger on the tongue. Those with fruit and nut, etc are also popping with flavor... you know you've hit the fruit, nut, caramel, etc. Not bashing Hershey overall... love many things they make. But the Cadbury bars have more differenciation for me. Mon, 23 Nov 2009 03:42:13 GMT http://www.chow.com/topics/668068#5201196 http://www.chow.com/topics/657123#5200774 I'm new to the site and very bummed to find Gourmet has gone under. I'm a long term subscriber in a small town in Wisconsin. Transplanted from L.A., I loved to read a food mag that had some depth and some real insight in the writing about food. I'm not being critical, but velveeta is still a common ingredient here and most people cook from Taste of Home. Gourmet was always a reminder that there is a BIG food world out there, with all kinds of amazing flavors. Their articles on slow food, and particularly on the politics of food production, were really on the mark a lot of the time. I was going to pitch all my old issues, now I'm awfully pleased to have a big box in the attic. Gourmet, I will miss you! Sun, 22 Nov 2009 23:59:56 GMT http://www.chow.com/topics/657123#5200774 http://www.chow.com/topics/668120#5200016 More and more I get the feeling that Mr. Bourdain is grasping at any straw for an opportunity to engage in snark. The Travel Channel is being sold by one huge media conglomerate, Discovery Communications, to another huge media conglomerate, Scripps Networks Interactive. Each of these corporations have a collection of cable networks in their portfolios with a variety of shows which run the gamut from decent to complete schlock. In the words of Mr. Townshend, "Meet the new boss, same as the old boss." Sun, 22 Nov 2009 17:19:12 GMT http://www.chow.com/topics/668120#5200016 http://www.chow.com/topics/668870#5199359 It looks like the site registration expired on Nov 15, 2009. http://whois.domaintools.com/fooddownunder.com Sun, 22 Nov 2009 04:25:57 GMT http://www.chow.com/topics/668870#5199359 http://www.chow.com/topics/668798#5198210 Check createtv.com for the schedule in your area. Starting at 6 am, a 6-hr block of programs is repeated 4 times. It is really interesting to see Paul Prudhomme and 2 helpers making turducken, with a different flavor of stuffing for each bird. Sat, 21 Nov 2009 16:20:14 GMT http://www.chow.com/topics/668798#5198210 http://www.chow.com/topics/616597#5198120 Watched this last night and I agree, even though I knew much of what was going on...it was still very upsetting. This is an important movie. Sat, 21 Nov 2009 15:22:40 GMT http://www.chow.com/topics/616597#5198120 http://www.chow.com/topics/668583#5197982 after a hard night of drinking, maybe you need a drink that is tender to the tongue, and takes your mind to a cow-mooing meadow. http://www.engrish.com/2009/07/skal-water/ Sat, 21 Nov 2009 13:44:35 GMT http://www.chow.com/topics/668583#5197982 http://www.chow.com/topics/661751#5197922 I suspect there were at least two couples breathing a deep sigh of relief this week. The two bar guys continued to be useless, as did the two women doing "westernised Nigerian" food. Both saved by the two soldiers deciding they didnt want to continue, so Raymond's decision was made for him. But you'd really have to say that, amongst all of them, there really isnt a restaurant you'd want to go and eat in. And, more to the point, there certainly isnt one you think of investing in. I'd thought the "Rags to Riches" guys would probably go all the way and, whilst the food is good, the front of house guy is such an unpleasant shit, I'll not be surprised if a customer doesnt give him a Glasgow Kiss or similar. Sat, 21 Nov 2009 12:27:34 GMT http://www.chow.com/topics/661751#5197922 http://www.chow.com/topics/659352#5196755 He seems to have taken after Sietsema in unfortunate word choice: a "wad" of mushrooms...I really don't care to eat a wad of anything, what an unappealing word. Fri, 20 Nov 2009 20:04:59 GMT http://www.chow.com/topics/659352#5196755 http://www.chow.com/topics/384685#5196207 That's just a silly supposition. My sisters and I really enjoy DDD, and we fit nowhere in the categories you mentioned. Fri, 20 Nov 2009 15:48:55 GMT http://www.chow.com/topics/384685#5196207 http://www.chow.com/topics/647969#5195573 And on the Midwest board, you can read about a recent experience that pertains to the topic of this thread 100%. http://chowhound.chow.com/topics/668523 Fri, 20 Nov 2009 05:13:13 GMT http://www.chow.com/topics/647969#5195573 http://www.chow.com/topics/668478#5195109 Hey all, Looking for some new podcasts to listen to... any suggestions?? I am listening to linecook415 right now and love it. Thanks! Fri, 20 Nov 2009 00:46:31 GMT http://www.chow.com/topics/668478#5195109 http://www.chow.com/topics/655999#5194941 yah, I do too and I really love that it stands for "food: Thu, 19 Nov 2009 23:21:31 GMT http://www.chow.com/topics/655999#5194941 http://www.chow.com/topics/668036#5194694 Here's the full-length (but still expurgated) take of that interview. http://www.boston.com/lifestyle/food/dishing/2009/11/coolio_intervie.html Thu, 19 Nov 2009 21:28:25 GMT http://www.chow.com/topics/668036#5194694 http://www.chow.com/topics/668273#5193187 If this is your craving, read this- http://www.nytimes.com/2009/10/07/dining/07chick.html?_r=2&scp=1&sq=fried%20chicken&st=cse Thu, 19 Nov 2009 04:23:25 GMT http://www.chow.com/topics/668273#5193187 http://www.chow.com/topics/415892#5191911 Don't forget Patricia Cornwell's Kay Scarpetta character - she's all about the food - there's even a cookbook (Food to Die For). Wed, 18 Nov 2009 19:21:51 GMT http://www.chow.com/topics/415892#5191911 http://www.chow.com/topics/667680#5191868 There's a chapter in Fast Food Nation on the flavorings industry. Spooky. Wed, 18 Nov 2009 19:09:15 GMT http://www.chow.com/topics/667680#5191868