I have a cousin that is currently mourning the loss of the youtube, swearing that it just isn't what it used to be.
At the same time, I'm mourning the loss of Top Chef. Yes, it's true. I just moved, and the only cable company I could get doesn't carry Bravo as part of their basic cable package.
At this point, insert my "YouTube! What's UP?!"
I present, ladies and gentlemen...Top Chef!
Alright! Top Chef is back in my life, baby! I have know idea if this is the complete episode. The user that posted these seems to have only posted two parts, so it's either the whole episode, or all he was willing to post.
Interestingly, or maybe not, Eve, who owns a restaurant in Ann Arbor, Michigan (not far from where I am), is a brunette in all the pictures of her that the papers and blogs around here are running, and she's a blonde on the show. Bravo makeover?
Showing posts with label top chef. Show all posts
Showing posts with label top chef. Show all posts
Thursday, September 3, 2009
Wednesday, August 12, 2009
Got A Crush On Michael Chiarello!
Ok, I'm two timing on my Culinary Boyfriend Michael Symon, but I gotta do it.
All season long on Top Chef Masters, they've been showing promo shots of Michael Chiarello barking orders at some non-descript ponytail.
That non-descript ponytail, as it turns out, belongs to none other then Season Twos "I've got no apparent reason to be so angry, but what the h**l else am I gonna do in this joint?" villian, Miss Betty Frasier.
Have I told you all lately how much I love Michael Chiarello?
All season long on Top Chef Masters, they've been showing promo shots of Michael Chiarello barking orders at some non-descript ponytail.
That non-descript ponytail, as it turns out, belongs to none other then Season Twos "I've got no apparent reason to be so angry, but what the h**l else am I gonna do in this joint?" villian, Miss Betty Frasier.
Have I told you all lately how much I love Michael Chiarello?
Wednesday, June 10, 2009
Top Chef Masters
I'm going to kind of try to write this up week by week. My analasys might get a little more in depth as I watch reruns through the week.
Let me just say, I'm kind of glad that this is a show that isn't taking itself all that seriously. As much as they're all chefs and they want to win, they sort of all are acting like this isn't the be all and end all (which is the way some chefs act on Iron Chef, so this is a nice change). This is a show that kind of has the potential to choke on itself a little bit, and I'm glad to see that at least so far, it's not.
They are also doing it a little different then Top Chef. They have 24 contestants (a full half a seasons worth more then they are used to on TC), and rather then bring them all out at once and pick them off one at a time, they bring out four, and determine the "master", and that "master" goes on to the final round. They'll go through six groups of four, which will leave them with six "masters", and they'll compete for the official title of "Top Chef Master".
Tonights competitors:
Hubert Keller (Fleur de Lys)
Christopher Lee (Aureole)
Michael Schlow (Radius Restaurant)
Tim Love (The Lonesome Dove Western Bistro)
Quickfire: Make a dessert for a panel of Jr. Girl Scout judges
Elimination Challenge: Make a three course meal in a college dorm room
The far and away winner for both was Hubert Keller, which kind of left me wondering if the producers had been thinking the show was going to have a bit more fight to it then it did. Because it kind of didn't. You saw Huberts food, and you just KNEW.
And, recipe of the week, because Tim Love kept talking about his pozole:
Authentic Mexican Pozole.
Naturally, technology won't let me just straight copy the recipe, and my sinus infection that kicked my butt in the middle of class earlier won't give me the patience to let me find out why. Click on the link. It's worth it.
Although, if that one is "authentic", then check out Chef Love's pozole on the show (I'll give them a little time to get the stuff up on the website). Now I kind of get why they were busting his chops over it. It's not even close. I mean, I understand the constraints and stuff, but his kind of looks like chunky chili (if you can imagine), and that's not really what a pozole is, as far as I understand.
Overall, good show. Can't wait until next week. Michael Chiarello is in the previews, busting someones chops for not getting to the cutting board fast enough. Good for him - never thought he had it in him. Can't wait!
Let me just say, I'm kind of glad that this is a show that isn't taking itself all that seriously. As much as they're all chefs and they want to win, they sort of all are acting like this isn't the be all and end all (which is the way some chefs act on Iron Chef, so this is a nice change). This is a show that kind of has the potential to choke on itself a little bit, and I'm glad to see that at least so far, it's not.
They are also doing it a little different then Top Chef. They have 24 contestants (a full half a seasons worth more then they are used to on TC), and rather then bring them all out at once and pick them off one at a time, they bring out four, and determine the "master", and that "master" goes on to the final round. They'll go through six groups of four, which will leave them with six "masters", and they'll compete for the official title of "Top Chef Master".
Tonights competitors:
Hubert Keller (Fleur de Lys)
Christopher Lee (Aureole)
Michael Schlow (Radius Restaurant)
Tim Love (The Lonesome Dove Western Bistro)
Quickfire: Make a dessert for a panel of Jr. Girl Scout judges
Elimination Challenge: Make a three course meal in a college dorm room
The far and away winner for both was Hubert Keller, which kind of left me wondering if the producers had been thinking the show was going to have a bit more fight to it then it did. Because it kind of didn't. You saw Huberts food, and you just KNEW.
And, recipe of the week, because Tim Love kept talking about his pozole:
Authentic Mexican Pozole.
Naturally, technology won't let me just straight copy the recipe, and my sinus infection that kicked my butt in the middle of class earlier won't give me the patience to let me find out why. Click on the link. It's worth it.
Although, if that one is "authentic", then check out Chef Love's pozole on the show (I'll give them a little time to get the stuff up on the website). Now I kind of get why they were busting his chops over it. It's not even close. I mean, I understand the constraints and stuff, but his kind of looks like chunky chili (if you can imagine), and that's not really what a pozole is, as far as I understand.
Overall, good show. Can't wait until next week. Michael Chiarello is in the previews, busting someones chops for not getting to the cutting board fast enough. Good for him - never thought he had it in him. Can't wait!
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