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Jun 22, 2009 07:07 AM

Next FN Star - Episode 3 - since no one's started one yet... [spoilers]

Thought I'd get this one going.

Can't say I was sorry to see Eddie go, although it was sort of a toss-up with Teddy.

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  1. I wish they could have tossed them both actually.

    1 Reply
    1. re: dagwood

      Agreed, may have saved viewers time if they had done a double elimination. Doesnt seem likely that Teddy will last much longer. There is a sense that it will come down to two or three - sometimes wish they would just cut to the chase.

    2. Man, another yawner. My money is still on Jeffery. It seems he can at least cook and doesn't seem too consumed with all the *drama*.

      You'd think these people had never seen the inside of a grocery store the way they shopped.

      10 Replies
      1. re: DiningDiva

        In their defense, I know exactly where everything is in the supermarket where I always shop. Whenever I have to shop in a "foreign" supermarket, it takes a while to find some things. Add to that the other "constraints" the contestants are under and I can see how it can be a bit disorienting.

        1. re: Philly Ray

          I agree that an unfamiliar store can pose some problems, and that they could have been victims of FTV editing. However, they all missed a really good opportunity to educate people about the excellent values to be found simply by shopping the perimeter of the store. Almost everything you need for a great economical meal - including one for picky FTV execs - can be found around the edges of the store rather than down the aisles. Almost every store I've ever been in has produce, daily, bakery and meat/seafood around the edges. Why run around a store willy-nilly when you can stroll around the perimeter, plan the meal, pick up almost everything you need then seek out the precise aisle for staples and misc. items.

          1. re: DiningDiva

            Actually, to be fair, they were at Stew Leonard's which is not set up like normal grocery stores. I love it, it's probably my favorite grocery store in the area but it's not set up in a geometric way with aisles. Rather there is basically one path you've got to follow through the entire store and they don't stock a lot of rather ordinary ingredients that you'd expect at most supermarkets. If you've never been there, it's kind of a confusing place to shop. But if you do go, the produce is fresh and well-priced, the store is really entertaining for kids (the one in Norwalk has a petting zoo) and there are lots of free samples set up throughout the store.

            1. re: ls532

              So you're saying this is kind of like the Ikea of grocery stores? In that case, I can see where it would be confusing.

              No Stew Leonards in my neck of the woods.

              1. re: DiningDiva

                That's exactly how I would describe it. There are "emergency exits" but it is a lot like Ikea.

              2. re: ls532

                oh man- I stopped in at a Stew Leonard's on my way to family on Thanksgiving day --just to get some cranberries--- I felt like I was in the twilight zone and I couldn't escape! I was lost for about 20 minutes in there!

                1. re: DGresh

                  I went once back in the early 1990s for a "quality control" observation group at my then employer, and was fascinated by the one aisle, entertainment-around-each-corner format of the store. There is no way I would / could ever use it as a regular store, as the single, winding aisle would drive me nuts.

                  However, I do have to say that every single register was staffed, and quickly moving. Regular stores could certainly learn from that! I tried looking on YouTube for a video that would give an idea of the one aisle format, but most tended to focus on a single point of entertainment (i.e, the singing Dairy called Farm Fresh Five <g>).

                  But you should definite see one of their commercials: Not sure if it ever aired, but it's pretty damn funny!

                  1. re: LindaWhit

                    In the early 1900s, Linda? You're well preserved for your age. (-;

          2. re: DiningDiva

            Jeffery is definately coming across as the strong front runner and there are a couple of others who might give him some competition. I guess we just have to get through a few more weeks until it is he and the other two or so that can both cook and have a persoanlity people will want to tune into.

          3. When the contestants "ham" up their presentations, the celeb "chefs" and the judges remark that they are being phony or unbelievable. I find that very ironic and humorous coming from the food network.

            23 Replies
            1. re: dave_c

              Tyler was right about Teddy, though...the guy sounds like a sleazy used car salesman (and judging from his behavior thus far he's got the integrity - or lack thereof - to match). he reminds me of Billy Mays, that Oxy-Clean guy who's always yelling. every time he comes on with his schtick i want to throw something at the TV.

              as for the dietitian...i'm a nutritionist myself, so i'd really like it if, just ONCE, someone on *any* of these cooking competitions could actually manage to communicate the "tasty nutrition" angle successfully. so far, they've all been dismal failures on TNFNS and TC, and this one is no exception. she makes me cringe. i think the judges should tell her that if she says "antioxidants" one more time, she'll be eliminated immediately.

              Jeffrey is clearly the front-runner, with Jamika in second, (though her foolish comment about re-using a marinade did start me wondering about her credibility as an expert). as i already said after last week's episode, they could save themselves a lot of time by booting everyone else and just having those two face off for the win. and yes, i know that would never be an option as they have an entire season to fill. i'm just sayin'...

              1. re: goodhealthgourmet

                He reminded me of the Oxyclean guy too! Honestly, it seemed like he was imitating him.

                1. re: JasmineG

                  And the Oxyclean guy passed away yesterday I think it was. Strange things going on it Hollyweird these days.

                  1. re: Proud2BWLVRebel

                    I have to admit that is very sad to die at such a young age, but I WILL not miss his commercials. And I will not miss Teddy either.

                    Yes, very strange with all the deaths recently.

                2. re: goodhealthgourmet

                  Thing is, I've seen folks on TV say to reuse the marinade in various dishes. Ming Tsai does it frequently, I'm pretty sure I saw Alton Brown (on FTV no less) say it just a week or two ago (IIRC it was a pork tenderloin episode?)

                  1. re: jgg13

                    you *could* boil the heck out of it for 10-15 minutes, which would theoretically kill any nasties from raw protein that might have contaminated it, but you'd have to provide the viewers with pretty specific instructions/guidelines to ensure that they don't end up making anyone sick. i think the biggest problem was that she didn't explain how to do it *safely.*

                    my other issue is that boiling it like that will likely alter the flavor and consistency, so you really might end up with something you don't even want to reuse.

                    1. re: goodhealthgourmet

                      boiling down a marinade and thickening it into a glaze or sauce isn't all that unusual actually. I'm surprised they made such a huge deal about it.

                      Cooked chicken, cooked marinade, why is one safe and the other not? Makes no sense.

                      1. re: dagwood

                        yeah, i do that a lot. i always heard it was a no-no, but i'm not the food safety nut that other folks are. That's why it's stuck out when i see tv hosts do it, particularly captain food safety himself (alton brown). It especially stuck out at me in this episode that they made such a huge deal out of it when their own hosts have advocated the same thing.

                        1. re: jgg13

                          as i said, i think it's more of a concern that with her 10-second sound bite, she didn't explain the proper/safe way to do it.

                          1. re: goodhealthgourmet

                            There are so many great cooking tips they could of given, most were just worth nothing.

                        2. re: dagwood

                          It's one of those silly 'rules'... basically the only reason to have it is to keep people from pulling the meat out of the marinade, cooking it, and then pouring the UNCOOKED marinade back over it as a 'sauce'. Or from using the marinade one day and then saving it and reusing it again a week later after it's had all that time to breed germies.
                          I use my marinade as a sauce all the time - cook the meat and then pour the marinade into the pan and boil it for about 5 minutes. I don't see how there's any difference between cooking the meat IN the marinade and cooking the marinade seperately as long as it's actually COOKED. But I'm not saving it...

                        3. re: goodhealthgourmet

                          Actually, you really don't need to boil for 10 to 15 minutes... When water boils 212F, the microbes have died. For example, Salmonella starts dying off at 145ish. Processed meats (ham and poultry products) are considered cooked and safe to eat at 160F to 165F.

                          My problem with reusing marinades is the meat juices will coagulate and form grayish blobs which will require additional steps to clarify.

                          1. re: dave_c

                            Easiest simply to set some unused marinade aside to use as a glaze.

                            1. re: Withnail42

                              I do that all the time. I always make more and keep some. great used a little in a sauce or as a glaze or keep for some leftover to re use in a different way.

                      2. re: goodhealthgourmet

                        I don't reuse marinade, but I did make a pork tenderloin recipe from Secrets of a Restaurant Chef and Ann said to boil the marinade to make it into a sauce. She went on to say that she does that for all kinds of meat except chicken. Ina said in an episode about a week later for Tuscan Chicken, I think, to boil the marinade and pour over the cooked chicken. FN needs to keep their stories straight. I prefer to not reuse my marinade.

                        1. re: goodhealthgourmet

                          Agree 100% on the healthy hosts and how they come across. Often interesting but often as if they are talking down to you because you eat a piece of bacon or real mayo.

                          Take Ellie Krieger for example, she is hard to stomach.

                          1. re: goodhealthgourmet

                            Jefferey is entertaining, Jamika too although I too wondered about the marinade. Teddy, please can he go. Eddie I didn't like him either. There really aren't that many I feel would be a good FNS. Just not impressed.

                            1. re: goodhealthgourmet

                              Re the Food Network and foolish comments that have one wondering about the contestant's credibility as an expert...that doesn't seem to be an issue with other Food Network hosts. I watched a few minutes of Down Home With the Neely's, I believe it's called, the other day in which the wife dumped a can of beans (destined for a salad) into a colander to "rinse off the sodium". Ai yi yi.

                              1. re: Neecies

                                No offense but is wrong with using a can of beans rinsed for a salad. When I don't have times to make black beans, which many of us don't. Want is wrong with using a canned beans drained and rinsed to add to a corn salsa or salad. I don't see a problem with that. Tyler, Martha, Bobby they have all used a can of beans now and then. I love fresh beans but rarely have time to make them.

                                Besides Down Home with the Neeleys is a show and they are not competing with the food network star.

                                1. re: kchurchill5

                                  If I read Neecies comment correctly, I think s/he was taking exception to the "rinse off the sodium" comment. Yeah,there can be a lot of sodium in canned food, but I'm not sure that's the main reason you'd rinse off a can of beans.

                                  I don't think the issue was with using canned beans as much as it was the sodium comment. Or at least that's the way I read the post.

                                  1. re: DiningDiva

                                    I could of read it wrong, just read it again and still get the same message, but hey. I know what you mean.

                                    Sorry Neecies if I read it wrong.

                                    1. re: DiningDiva

                                      Yeah, I got the same read on Neecies post. Just weird that they said it was to "rinse off the sodium."

                                      1. re: LulusMom

                                        I wasn't trying to be dis respectful, I just just many times use canned beans myself and that is how I read it. but thanks.

                            2. How about when they were saying how awful the salad Eddie made was, and he said, "I got it from a Paula Deen cookbook." WOW! First of all, they said he shouldn't be using someone else's recipe. But, how did they not edit that out as it was basically shooting down one of their hosts?

                              37 Replies
                              1. re: bookwormchef

                                Something tells me that if Paula Deen herself had made it, it would have come out just fine. Bobby Flay even said that a making a salad like that requires a lot of skill (or something to that effect). It just shows that Eddie did not have the skills (or the personality, if you ask me).

                                1. re: Philly Ray

                                  It was very funny how they were all bashing his food with out mercy then when he mentioned where he got the recipe from it became about his integrity and creativity as a chef.

                                  It was odd that they did not edit the judges bashing Paulas food. It goes along the same lines as them showing Giada being rude and mean to people.

                                  1. re: Withnail42

                                    As previously posted, they weren't bashing Paula Deen's food. They were bashing Eddie's execution of Paula Deen's recipe, and his lack of originality.

                                    1. re: jacobp

                                      in Withnail's defense, they *did* bash the dish when they were eating it, before they knew it wasn't his recipe. when they told him they didn't like it, he tried to defend it by telling them it was a Paula Deen recipe, and that's when they got into the issue of originality/creativity. he's a schmuck. you've got NO business using someone else's recipes to land your own show, it's inexcusable. initially i was irritated that they didn't make a bigger deal about it during the evaluation...but in the end, the judges clearly had as much of a problem with it as i did. i was glad to see him go.

                                      1. re: jacobp

                                        They bashed it until he told them it was her recipe.

                                        1. re: Withnail42

                                          Interesting thing about recipes and author or origin (if there can really be one).

                                          Didn't this whole watermelon, feta and onion salad thing originate several years ago, or more, with Nigella? It would be interesting to see who published the recipe first, Nigella or Paula. My guess is Nigella, which, if that is the case, means it would be very interesting to see how much Paula tweaked that recipe in order to make it her own. Perhaps just drop out the olives?

                                          Not sure how far Bob and Suzy really want to pursue the recipe author of origin thing without opening the network up to questions

                                          1. re: DiningDiva

                                            Chefs are alway 'borrowing' tweaking, or getting inspiration from each others recipes. Go into any professional kitchen and you will see any number of cook books. No doubt the other contestants have done the same thing Eddie was just dumb enough to admit it.

                                            Then again if he uses Paula as inspiration he has to go.

                                            1. re: Withnail42

                                              "Then again if he uses Paula as inspiration he has to go."

                                              I agree with that on so many levels. I hope you meant it the way I took it ;-).

                                            2. re: DiningDiva

                                              Also, though, Nigella has you "cook" the onions in lime juice for 30 minutes before assembling the salad, to take the raw taste away from the onions (I don't know if Paula does or not). What they were specifically objecting to was the overpowering taste of the raw onions, and if you do that, they're not overpowering. So really, it's an execution or experience issue.

                                              1. re: JasmineG

                                                I've found both Nigella's and Paula Deen's recipe online. Similar except that the acid component in Nigella's is lime and Paula's is red wine vinegar. And you're right, Jasmine, about Nigella tempering the red onions in lime juice to take the bite away. And Nigella's calls for olives in addition to the other ingredients.

                                                However, Paula Deen's recipe calls for VIDALIA onions. I believe the contestant used red onions (like Nigella's recipe). With vidalia onions, you can put them in raw and won't overpower the dish. So it seems that he used the wrong onion for the recipe, demonstrating a lack of culinary experience.



                                                1. re: Miss Needle

                                                  That's exactly what I was thinking, that Paula used sweet onions. Now I think that would have made an excellent dish with the watermelon and feta cheese. Also I think Eddie went WAY overboard on the amount of onion he used. Even sweet onions can overpower a dish if there are way too many of them.

                                                2. re: JasmineG

                                                  It didn't take a rocket scientist to know the onions were going to be a problem. Watching his preparation of the salad, my first thought was that there were too many onions and there'd be comments. I was also very much aware that we had not seen a shot of him doing anything to modify the onion bite. I've made the Nigella salad quite a bit and thought he was riffing off her recipe, I actually wondered if they'd call him out on that. I was mildly surprised when he said it was a Paula Deen recipe

                                                  BTW, the lime juice trick does work, especially with red onions. Soaking in very cold water for 20-30 minutes will also tame the bite in an onion, particularly a white onion.

                                                  1. re: DiningDiva

                                                    Yeah, I made that salad a lot in the summer, and the lime juice trick totally works. But I can imagine that if he used raw red onion, it would make a big difference!

                                                    Also, it was generally a bad idea to make that dish, since they were likely filming it in the early spring, when the only watermelons would be shipped from far away and not all that good. That salad needs height of the season watermelon.

                                                    1. re: DiningDiva

                                                      The key is acid. Vinegar also tames onions quite nicely. Lime juice, however, is particularly effective with red onions because lime juice doesn't bleach the color for some reason where lemon juice does.

                                                    2. re: JasmineG

                                                      Yes, you need to steep the onions in vinegar or lime juice or something acidic so the taste won't be so overpowering. Did he not do that? I wasn't watching that closely.

                                                      1. re: NYCkaren

                                                        nope, he just loaded it with raw onion.

                                                        1. re: NYCkaren

                                                          If he truly followed Paula Deen's recipe (see my post above), he did not steep the onions in vinegar.

                                                3. re: Withnail42

                                                  Bob posted on his blog that they don't edit out the "rudeness of the judges" because they want the judges to be honest and straightforward. He feels, I think that the contestants need to know exactly what FN feels they are doing wrong. I really don't have an issue with any of the judges attitudes. If you want to enter a competition that awards a show as a prize, you need criticism.

                                                  1. re: kprange

                                                    I don't usually visit the FTV web site, but I was curious to see what they said about this episode. Bob's comments were mildly interesting; what I thought was more interesting were the viewer comments in response to Bob and Suzy. A lot of them were way worse than any of us on this board could hope to be :-)

                                                    They really called them out on having favorites and on Debbie's attitude and deviousness. They were pretty quick to remind Mr. Bob that Debbie was the one who set up the angel food cake debocle and then did not take responsibility for it, and it was her, yet again, that purchased the vanilla pudding with little forethought about what to do with it. I was surprised by the sympathy Teddy got from folks and how many of them thought Debbie had been very disingenous with her comments about both the meatloaf and dessert.

                                                    1. re: DiningDiva

                                                      You are correct - I had forgotten about the viewer comments about Debbie. She really irked me in the first episode, and I must say that I don't like a person who only applies morals and values to other people.

                                                      1. re: kprange

                                                        Debbie has not been in my book of favorite contestans either. The selection committee irked me when they let her slide the first week. She's not done much in the ensuing weeks to win back my confidence either. She was afraid of Teddy throwing her under the bus and then she turned around and did the same thing to him. As the viewer comments pointed out, she merely gave Teddy some flavor components to work with, he did the bulk of the preparation and cooking of the meatloaf, which everyone liked. Teddy, is no picnic and neither is Debbie.

                                                        1. re: DiningDiva

                                                          I think she knew her desert was a loser so she got him to do it. Just like she did with that desert the first week.

                                                          It did seem like Teddy did most/all the work on the meatloaf.

                                                      2. re: DiningDiva

                                                        I'd forgotten about the angel food cake. If Debbie bought that and the yucky vanilla pudding, she must go. That's it.

                                                        1. re: DiningDiva

                                                          Can somebody explain exactly what Debbie did in the first episode that is causing so many people to dislike her? I caught it on a rerun, and am wondering if certain parts were edited out (kind of like what they do on Top Chef). All I got from seeing the first episode was that Debbie purchased store bought angel food cake because Whole Foods didn't carry ready-to-make Pillsbury biscuits. While not the best thing to be doing, I didn't think that was so egregious considering the time and pressure crunch. It didn't seem like she did that on purpose to purposefully screw the guy.

                                                          Maybe I'm prejudiced because I'm dying to see a quasi-Korean cooking show, but I just don't get all the Debbie hate.

                                                          1. re: Miss Needle

                                                            It wasn't as bad as what the other guy did in the last 2 eps, but when the poop hit the fan she started playing it off as a collaborative project.

                                                            1. re: jgg13

                                                              Hmmm... interesting. You see, I saw the collaborative project part and thought that she said that to help the guy out because the judges weren't too happy with the angel food cake dish. We only see bits and pieces of what really goes on. I could be wrong, but she didn't strike me as the type of person who would throw people under the bus. She could have totally owned up (and probably did) to the fact that she purchased the angel food cake because she couldn't find any biscuits. Then again, perhaps my longing for a Korean show is clouding my judgment.

                                                              1. re: Miss Needle

                                                                i also wouldn't mind a korean oriented show, but i'm not as personally involved as you would be :)

                                                                to be honest, i felt like it was an edit job, and even then it wasn't as egregious as the other guy. it's so hard to really tell people's real personalities through the editing, but it didn't really strike me as her trying to be malicious.

                                                                there was also grief laid on her for claiming that they came in under budget when they had to ditch a lot of stuff at the register. that's another thing i thought was mountains out of molehills - techincally they *did* come in under budget, once they got past the cashier :) it didn't come across to me as her being malicious.

                                                                1. re: jgg13

                                                                  I'm all for a Korean show. I'd love to know more about the cuisine(and theoretically the culture)...But clearly FN is not the place for any sort of decent show/serious show.

                                                                  1. re: Withnail42

                                                                    I mentioned this on another thread last week. The problem with the Food Network is that the food has clearly become secondary. Rather than make an interesting show, they are worried about a target demographic and how "marketable" somebody would be to a dumbed-down public.

                                                                    Debbie refers to herself as "Korean," yet she was raised in the US south and doesn't speak a word of the language (yes - I know the whole identity politics issues regarding ethnicity, language, and roots). How good of an expert would she make? Essentially, it would be watered-down Korean inspired American food. It will probably be a show which you could also stretch your budget and make it in 30 minutes because you are so busy with your kids!

                                                                    At least we haven't had to hear the "kids" line from Debbie. I'm really tired of people on television talking about how they spend time with their kids. They act like they are special because they are raising a family...

                                                                    How about a show that puts kids in the kitchen and doesn't dumb it down with goofy recipes? It would be a way to teach about science, food, history, and the likes. Yet, it probably wouldn't happen with the brass at the Food Network...

                                                                    1. re: vinhotinto75

                                                                      No kidding - my kids' first words were ingredient, garlic and basil - yes dada was first first, but you get my drift. i cook with my kids watching and learning all the time - they know tons about food and what combinations go well, at least in our house.

                                                                      1. re: vinhotinto75

                                                                        FN would probably give you such classic dishes as Korean mac and cheese, kimchee ceaser salad. Although is they did a show about Korean BBQ they would give it to Bobby Flay and he would use smoked Habaneros in everything.

                                                                        1. re: vinhotinto75

                                                                          I wouldn't mind watered down Korean-influenced American food. But then there's a Korean-owned sports bar down the way I've heard good things about that describes their menu as Korean and Cajun-influenced American fare.

                                                                        2. re: Withnail42

                                                                          No, it isn't. But that shows how desperate I am for a Korean show on television. I guess I can get the Korean channel, but my English is a hell of a lot better than my Korean.

                                                                          Actually, a part of me is intrigued to see the fusion Korean food Debbie will bring to the table.

                                                                        3. re: jgg13

                                                                          "i also wouldn't mind a korean oriented show, but i'm not as personally involved as you would be :)"

                                                                          I guess I'm pretty transparent. : )

                                                                        4. re: Miss Needle

                                                                          You should watch it again. She was solely responsible for both the idea of and design of that angel food cake monstrosity and as team leader of that exercise she overruled other's reservations about serving it. Then when asked whose idea it was, she effectively denied any direct responsibility by implying that everyone on the team was equally responsible. That just wasn't true.

                                                            2. re: bookwormchef

                                                              Sorry but how stupid can you get. Your buying for the next food network star and you say you are using a PD recipe. Please go.

                                                            3. the "nutritionist" contestant needs to loop all the Kashi products tv commercials and take serious notes on how to make healthy food sound good. Fruits and veggies do actually taste good, and you don't need a whole lot of olive oil or other "good" or less bad fat to make some seriously delicious meals.