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

cmvan Jun 22, 2009 07:07 AM

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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    dagwood RE: cmvan Jun 22, 2009 07:49 AM

    I wish they could have tossed them both actually.

    1 Reply
    1. re: dagwood
      drbelfer RE: dagwood Jun 22, 2009 09:03 AM

      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. DiningDiva RE: cmvan Jun 22, 2009 09:55 AM

      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
        Philly Ray RE: DiningDiva Jun 22, 2009 10:05 AM

        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
          DiningDiva RE: Philly Ray Jun 22, 2009 12:19 PM

          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
            ls532 RE: DiningDiva Jun 22, 2009 02:10 PM

            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
              DiningDiva RE: ls532 Jun 22, 2009 02:36 PM

              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
                MrPhil RE: DiningDiva Jun 23, 2009 09:51 AM

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

              2. re: ls532
                DGresh RE: ls532 Jun 23, 2009 11:26 AM

                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
                  LindaWhit RE: DGresh Jun 23, 2009 11:32 AM

                  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: http://www.youtube.com/watch?v=yol01u... Not sure if it ever aired, but it's pretty damn funny!

                  1. re: LindaWhit
                    NYCkaren RE: LindaWhit Jun 23, 2009 11:38 AM

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

                    1. re: NYCkaren
                      LindaWhit RE: NYCkaren Jun 23, 2009 11:39 AM

                      Whoops - that's been fixed. :-D

          2. re: DiningDiva
            drbelfer RE: DiningDiva Jun 22, 2009 10:18 AM

            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. dave_c RE: cmvan Jun 22, 2009 11:30 AM

            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
              goodhealthgourmet RE: dave_c Jun 22, 2009 12:53 PM

              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
                JasmineG RE: goodhealthgourmet Jun 22, 2009 01:05 PM

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

                1. re: JasmineG
                  Proud2BWLVRebel RE: JasmineG Jun 29, 2009 02:06 PM

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

                  1. re: Proud2BWLVRebel
                    kchurchill5 RE: Proud2BWLVRebel Jun 30, 2009 06:49 AM

                    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
                  jgg13 RE: goodhealthgourmet Jun 22, 2009 04:56 PM

                  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
                    goodhealthgourmet RE: jgg13 Jun 22, 2009 05:40 PM

                    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
                      dagwood RE: goodhealthgourmet Jun 22, 2009 06:05 PM

                      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
                        jgg13 RE: dagwood Jun 22, 2009 07:22 PM

                        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
                          goodhealthgourmet RE: jgg13 Jun 22, 2009 07:25 PM

                          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
                            kchurchill5 RE: goodhealthgourmet Jun 24, 2009 09:51 AM

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

                        2. re: dagwood
                          Kajikit RE: dagwood Jun 22, 2009 07:26 PM

                          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
                          dave_c RE: goodhealthgourmet Jun 24, 2009 11:22 AM

                          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
                            Withnail42 RE: dave_c Jun 24, 2009 12:24 PM

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

                            1. re: Withnail42
                              kchurchill5 RE: Withnail42 Jun 24, 2009 01:07 PM

                              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
                        kprange RE: goodhealthgourmet Jun 22, 2009 07:34 PM

                        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
                          yankeefan RE: goodhealthgourmet Jun 23, 2009 11:17 AM

                          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
                            kchurchill5 RE: goodhealthgourmet Jun 24, 2009 09:48 AM

                            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
                              Neecies RE: goodhealthgourmet Jun 28, 2009 06:59 AM

                              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
                                kchurchill5 RE: Neecies Jun 28, 2009 07:04 AM

                                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
                                  DiningDiva RE: kchurchill5 Jun 28, 2009 08:17 AM

                                  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
                                    kchurchill5 RE: DiningDiva Jun 28, 2009 08:19 AM

                                    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
                                      LulusMom RE: DiningDiva Jun 28, 2009 09:44 AM

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

                                      1. re: LulusMom
                                        kchurchill5 RE: LulusMom Jun 28, 2009 07:12 PM

                                        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. bookwormchef RE: cmvan Jun 22, 2009 12:10 PM

                              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
                                Philly Ray RE: bookwormchef Jun 22, 2009 12:20 PM

                                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
                                  Withnail42 RE: Philly Ray Jun 22, 2009 12:50 PM

                                  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
                                    jacobp RE: Withnail42 Jun 22, 2009 01:03 PM

                                    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
                                      goodhealthgourmet RE: jacobp Jun 22, 2009 01:22 PM

                                      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
                                        Withnail42 RE: jacobp Jun 22, 2009 01:36 PM

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

                                        1. re: Withnail42
                                          DiningDiva RE: Withnail42 Jun 22, 2009 01:50 PM

                                          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
                                            Withnail42 RE: DiningDiva Jun 22, 2009 01:57 PM

                                            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
                                              DiningDiva RE: Withnail42 Jun 22, 2009 02:46 PM

                                              "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 ;-).

                                              1. re: DiningDiva
                                                Withnail42 RE: DiningDiva Jun 22, 2009 02:50 PM

                                                I think we are in agreement.

                                            2. re: DiningDiva
                                              JasmineG RE: DiningDiva Jun 22, 2009 02:34 PM

                                              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
                                                Miss Needle RE: JasmineG Jun 22, 2009 02:48 PM

                                                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
                                                  Proud2BWLVRebel RE: Miss Needle Jun 29, 2009 02:19 PM

                                                  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
                                                  DiningDiva RE: JasmineG Jun 22, 2009 02:55 PM

                                                  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
                                                    JasmineG RE: DiningDiva Jun 22, 2009 03:17 PM

                                                    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
                                                      Neecies RE: DiningDiva Jun 28, 2009 07:04 AM

                                                      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
                                                      NYCkaren RE: JasmineG Jun 22, 2009 03:02 PM

                                                      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
                                                        goodhealthgourmet RE: NYCkaren Jun 22, 2009 03:07 PM

                                                        nope, he just loaded it with raw onion.

                                                        1. re: NYCkaren
                                                          Miss Needle RE: NYCkaren Jun 22, 2009 03:17 PM

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

                                                3. re: Withnail42
                                                  kprange RE: Withnail42 Jun 22, 2009 07:37 PM

                                                  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
                                                    DiningDiva RE: kprange Jun 22, 2009 11:02 PM

                                                    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
                                                      kprange RE: DiningDiva Jun 23, 2009 04:52 AM

                                                      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
                                                        DiningDiva RE: kprange Jun 23, 2009 09:09 AM

                                                        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
                                                          Withnail42 RE: DiningDiva Jun 23, 2009 11:28 AM

                                                          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
                                                        NYCkaren RE: DiningDiva Jun 23, 2009 10:51 AM

                                                        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
                                                          Miss Needle RE: DiningDiva Jun 23, 2009 01:17 PM

                                                          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
                                                            jgg13 RE: Miss Needle Jun 23, 2009 01:20 PM

                                                            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
                                                              Miss Needle RE: jgg13 Jun 23, 2009 01:28 PM

                                                              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
                                                                jgg13 RE: Miss Needle Jun 23, 2009 01:52 PM

                                                                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
                                                                  Withnail42 RE: jgg13 Jun 23, 2009 01:58 PM

                                                                  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
                                                                    vinhotinto75 RE: Withnail42 Jun 23, 2009 03:53 PM

                                                                    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
                                                                      kprange RE: vinhotinto75 Jun 23, 2009 05:56 PM

                                                                      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
                                                                        Withnail42 RE: vinhotinto75 Jun 23, 2009 07:09 PM

                                                                        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
                                                                          beachmouse RE: vinhotinto75 Jun 25, 2009 09:16 AM

                                                                          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
                                                                          Miss Needle RE: Withnail42 Jun 24, 2009 09:38 AM

                                                                          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
                                                                          Miss Needle RE: jgg13 Jun 24, 2009 09:36 AM

                                                                          "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
                                                                          Neecies RE: Miss Needle Jun 28, 2009 07:10 AM

                                                                          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
                                                              kchurchill5 RE: bookwormchef Jun 28, 2009 07:09 AM

                                                              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. a
                                                              annabana RE: cmvan Jun 22, 2009 01:01 PM

                                                              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.

                                                              1. Kajikit RE: cmvan Jun 22, 2009 03:29 PM

                                                                I wish they'd dumped Teddy the moment he tried to throw somebody else under the bus AGAIN. Nobody on earth would want to watch a cooking show hosted by that guy - he's got all the ethics of an ambulance-chasing lawyer... you'd think that he thought he was on Survivor the way he acts as soon as it comes time for the judging panel! Doesn't he realise that the judges are watching ALL the time? I'm sure they realise when you say one thing and do another...

                                                                2 Replies
                                                                1. re: Kajikit
                                                                  Avalondaughter RE: Kajikit Jun 23, 2009 08:27 AM

                                                                  That's precisely why they won't dump him. This show is entertainment first, cookign second. They keep him around for the drama factor.

                                                                  1. re: Avalondaughter
                                                                    LindaWhit RE: Avalondaughter Jun 23, 2009 08:43 AM

                                                                    "...cooking second"

                                                                    Or third, fourth, or even fifth. :-)

                                                                2. a
                                                                  aforkcalledspoon RE: cmvan Jun 23, 2009 01:08 PM

                                                                  Two observations:
                                                                  Debbie is a korean Ina Garten! Down to the crinkly eye smiling!

                                                                  Bobby Flay was mighty annoyed with that guy's unchivalrous behavior, but I think he is pretty rude to his assistants on Throwdown. I am sure that is part of their relationship, but he is a little harsh, methinks!

                                                                  16 Replies
                                                                  1. re: aforkcalledspoon
                                                                    goodhealthgourmet RE: aforkcalledspoon Jun 23, 2009 01:58 PM

                                                                    you think Bobby is rude to Miriam & Stephanie? how?

                                                                    1. re: goodhealthgourmet
                                                                      jgg13 RE: goodhealthgourmet Jun 23, 2009 02:10 PM

                                                                      i can definitely see what aforkcalledspoon is talking about (it isn't every episode), but I've always chalked a lot of the bickering to be made-for-tv moments.

                                                                      1. re: jgg13
                                                                        Philly Ray RE: jgg13 Jun 23, 2009 02:37 PM

                                                                        And they probably edit out when Miriam and Stephanie give it right back to him. They don't look like they are easily intimidated (by Bobby or anyone else) in a kitchen.

                                                                        As an aside...does anyone else find it interesting that Bobby has been working with Stephanie for over 10 years and then he turns around and marries a different blonde named Stephanie?

                                                                        1. re: Philly Ray
                                                                          dagwood RE: Philly Ray Jun 23, 2009 02:51 PM

                                                                          I've seen them give it back plenty. I don't think those two take any guff. I imagine you have to have a pretty thick skin and tough personality to work with Bobby.

                                                                          1. re: dagwood
                                                                            goodhealthgourmet RE: dagwood Jun 23, 2009 06:11 PM

                                                                            maybe it's a New York thing, but that kind of banter doesn't faze me. i've always had a similar back-and-forth dynamic with my male friends & colleagues, and i've never considered Bobby's approach with Miriam & Stephanie to to be anything more than good-natured ribbing.

                                                                            honestly, i've always thought those two had such an enviable job - it seems like they have a lot of fun together. in fact, a close family friend who used to work at TVFN knows Bobby, and i told her a while back that if either one of them ever left, i wanted her to get me an interview for the open position! no joke.

                                                                            but hey, maybe that's just my masochistic side showing ;)

                                                                            1. re: goodhealthgourmet
                                                                              dagwood RE: goodhealthgourmet Jun 23, 2009 07:07 PM

                                                                              It doesn't faze me either; I actually enjoy that kind of banter, Then again I'm a Jersey girl at heart. That might explain it. :)

                                                                          2. re: Philly Ray
                                                                            jgg13 RE: Philly Ray Jun 23, 2009 03:38 PM

                                                                            Is Stephanie the one that he used to do the grill show with waaaaay back when?

                                                                            And yeah, to echo yourself and dagwood, i just figure at this point that's pretty much just their working relationship. They give it & take it.

                                                                            1. re: jgg13
                                                                              goodhealthgourmet RE: jgg13 Jun 23, 2009 05:54 PM

                                                                              no, his sidekick on Hot Off The Grill was Jacqui Malouf.

                                                                              1. re: goodhealthgourmet
                                                                                jgg13 RE: goodhealthgourmet Jun 25, 2009 09:53 AM

                                                                                ah that's right.

                                                                            2. re: Philly Ray
                                                                              kprange RE: Philly Ray Jun 23, 2009 07:16 PM

                                                                              I like the interchange between the three of them. I think part of the charm of the show is the relationship between Bobby and Miriam and Stephanie and I have never found the dialogue between them to be negative. I do think people sometimes look for something to complain about.

                                                                              1. re: kprange
                                                                                brendastarlet RE: kprange Jun 26, 2009 09:47 AM

                                                                                I've never taken Bobby's behavior as anything more than his style. They're just as critical of him as he is rude to them.

                                                                                What's happening on NFNS is different: this is a chef who is stabbing others in the back, and then shirking from responsibility. I could have predicted he wouldn't be the one they'd let go, however. Every reality show has to have its villain. They'll keep him around for another few weeks until everyone refuses to work with him and the show gets enough negative emails.

                                                                                1. re: brendastarlet
                                                                                  drbelfer RE: brendastarlet Jun 26, 2009 10:35 AM

                                                                                  I think you are correct...there is definately a tv network concern that the producers must have ... it is a TV show and they want things that will make people watch ... or what they think will make people watch.
                                                                                  I dont think he will ultimately win becuase there is a negative aspect to him in the overall and in the longer run it wont sell. The network wants viewers for the sponsers, etc. Who will bring that to the network with their talent, personality and likeability. It wont be the back stabber.

                                                                          3. re: goodhealthgourmet
                                                                            aforkcalledspoon RE: goodhealthgourmet Jun 24, 2009 07:53 PM

                                                                            I guess it's all relative. Being traditionally raised to be classically submissive by asian parents, I fear all confrontation like the saddest coward of all. I consider it rude in a working relationship, but with friends, I can see it. Just a little harsh, and I thought it ironic, that's all.

                                                                            1. re: aforkcalledspoon
                                                                              goodhealthgourmet RE: aforkcalledspoon Jun 24, 2009 08:05 PM

                                                                              makes a lot of sense.

                                                                              i, on the other hand, could probably stand to be *less* confrontational at times. i'm pretty sure that if the doctor had slapped me when i came out of the womb i would have returned the favor ;)

                                                                              1. re: goodhealthgourmet
                                                                                aforkcalledspoon RE: goodhealthgourmet Jun 24, 2009 08:56 PM

                                                                                haha well you would have done it with good sense and finesse, as far as I can tell from your posts!

                                                                                1. re: aforkcalledspoon
                                                                                  goodhealthgourmet RE: aforkcalledspoon Jun 25, 2009 06:36 PM

                                                                                  LOL! thanks...i think ;)

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