Disney Character?!? When they reissued Snow White did they add Foamy Dwarf?

Based on Dave's Napa performance I'd say he was a pitcher because the Mac and Cheese Change-up he threw was right in the judges wheelhouse and let Tom grumbling his way back to the dug out.

And I'm not hung up on the inconsistancies, the emphasis on personality, or the favoritisum displayed by the judges either. I just can't believe that with the information right infront of them people can't understand that Tom isn't some moral pillar of culinary impartiallity or that the show isn't rigged to some degree.

I think the visual aspect of food can be vastly overrated in terms of it's importance as compared with the acctual taste but thats just me. I think presentation is the most subjective aspect of cooking.

My theory holds broth becuase Tom admitted it. In the Chow interview he said himself that once the Napa Judges named Dave the winner there was no way he could eliminate him. Dave had finished last in the quickfire, and they said that the quickfire was going to factor into the their final decision as to who was going on and who would be eliminated.

Toms words clearly show his position plainly. Here are the excerpts from Tom's blog for Episode 9:

"But before I get into it, I'd like to say this: I wasn't at all happy with the outcome of tonight's show. I'm not even going to try to lie about it."

Why would he not be happy with the outcome unless he had a rooting interest?

"All was fine in the Quickfire. I thought the challenge of having each of the chefs rework a familiar junk food was a great idea..."

Apparently "all was fine" is Tom speak for "Dave lost".

Picking it up after praising the other contestants...."Dave, on the other hand, failed to impart any creativity or whimsy into his tired seafood nachos. His frenetic mindset showed itself in his cooking style: Even with the least complicated dish, he was frantic and disorganized, and his finished dish demonstrated a lack of fresh ideas."

Seems a bit harsh of a critique for a quickfire, don't you think?

"The Quickfire challenge, while not granting immunity, was intended to be taken into consideration during judging of the Elimination Challenge. Sadly, it didn't happen that way."

Are you kidding me?!? Sadly, it didn't happen that way?!? Tom is the head judge and he's pissed because the underdog, that he didn't care for, triumphed. With that statement alone nobody can say that Tom hasn't let his personal feelings cloud his judgement.

Enter Dave. In the past, his food has often been characterized by a lack of vision, and plodding technique. That was definitely the case here, with his truffle and cognac macaroni & cheese with beef filet and collard greens. But through happy accident, his was the dish that best picked up and integrated the flavors of the truffle (heavy cream will do that). I found Dave's hand-wringing presentation unprofessional and was unimpressed by his silly spiel about chocolate and wine. But Dave had two things going for him.

1. He didn't cook lamb.
2. On their day off, chefs don't want to eat 'restaurant' food. Frankly, after long days of fancy ingredients and elaborate cooking, our weary palates crave something mundane and homey. Like macaroni and cheese

Why does Tom feel the need to not only find any way he can to trash Dave's dish & presentationm, but also trash his performance on the show for the entire season? Lack of vision? I think Maccaroni and cheese was pretty damn smart.

And his was good. Not excellent. It didn't require a hell of a lot of skill, and certainly no finesse or originality. The accompanying filet of beef felt like an afterthought. But it was basic, it wasn't marred by truffle oil, and it tasted of comfort and familiarity. And it accomplished the goals of the challenge – the dish highlighted the flavor of the truffles and John Shafer felt it worked best with the wine.

Lets run down the winner a bit more shall we? Dave still had to correctly execute the dish Tom. Where was this furor when Marcel WON a quickfire by simply presenting raw watermelon and calling it a "steak"?
Please, Tom try to at least pretend your objective.

"Thus after a season of mostly generic and uninspired cooking, Dave – the weakest remaining hitter on the team – stood up in the 9th inning and sent one home. It was his Aaron Boone moment. Harold also did well, despite the gritty mushrooms – the chefs recognized his skill and the nuance of his choices."

So what Tom is really trying to say is that Dave completely lucked out the chefs judging were hankerin' for some kraft dinner, winning by sheer luck, but Harold was chosen because the chefs were astute enough to sense his inherrent skills... Sure Tom.


"Which left Tiffani and Lee Anne. Gail, Katie and I were sad because in our hearts we knew that both women belonged in the top three, but we were obliged to respect the guest judges' decision."

Does this quote mean that even though Dave had the Best Dish Tom would have sent him home anyway? He can't mean that can he?

"If I had had my way, based on overall performance to date, we would have sent Dave packing and Lee Anne would have joined Tiffani and Harold in Las Vegas."

Yes he can mean it because he confirms it himself. This is the single most troubling quote to anyone who watches this show with even a slight expectation of unbiased judging. Tom wants to send someone home anyway based on overall performance. Were told time and time again that every challenge is judged as a single solitary event. That is obviously a complete fabrication as Tom admits he would have sent Dave home regardless of performace.

And if you need any more confirmation just read the quote from Tom in my sig.

Who's theory holds broth now?

But of COURSE.
What ELSE would I mean?????

Thank you so much Radys for this.
I had forgotten all about it and B&B and his onion chopping therum/thesis/ formula/treatise reminds me so much of it...lol

When I first read it.. I speeeeeeeeeet!

Here it is again I am cracking UP!!!!!
This is the only one I can find...I'm gonna
buy them on DVD on Amazon...It's just hysterical.

http://www.jibjab.com/view/141756
Cooking with The Anal Retentive Chef

Gene.....Phil Hartman


[ open on the Anal Retentive Chef's tidy kitchen ]

Gene: Hello! And welcome to "The Anal Retentive Chef"! I'm Gene. Today, we're going to be making Pepper Steak Now, you're going to need: one large bell pepper, three onions, exactly two inches in diameter, and 17 1/3 ounces of lean beef cut into 43 pieces. Okay, let's get started. Now, I've already cut up my bell pepper. Look at this. [ holds up bowl ] Isn't this nice? See how all the pieces are the same size? People try to tell you that the secret to Pepper Steak is the seasoning - but we know differently, don't we? Uh-huh. It's getting all the pieces the same size. And that's what I've done here. Beauti.. uh-oh! [ pulls out piece of pepper ] This one's a little bigger than the rest, so we'll just discard that one.. [ pulls out another piece ] And I don't think this little wrinkly one belongs in here.. [ pulls out another ] And this.. well, I just don't like the look of that one at all. Alright.. as a matter of fact, why don't we just start over and throw this out? [ places bowl on counter ]

And how do we throw things out? Okay. We take our paper towel, two pieces, unbroken, lat it out neatly, dump the refuse inside, arranged neatly.. [ assembles the garbage ] ..let's take these little nasties we separated earlier, put that back.. fold over carefully, making sure the corners are square.. and.. we take a piece of aluminum and we place our refuse onto the foil, and fold over very carefully - this way, it won't leak onto the other garbage. Aluminum foil is such a miracle product! It's really an extraordinary product. Alright, and then we take a brown, paper sandwich bag.. [ opens bag ] ..place the refuse inside.. [ drops it in ] ..and.. oh no, this bag is torn.. [ looks around ] Well.. no, that's alright. We'll just fold over, and no will see. We'll fold it over twice to be careful.. then we get our tape. [ grabs tape, which is naturally covered in a cozy ] And, we tape it shut - be very careful to center the tape on the bag. I like to keep my tape dispenser right here on the counter. There we go! [ holds up bag ] All ready for the trash. Now that's some garbage you can live with! [ laughs ] Alright, I noticed some of you were admiring my tape dispenser cozy. Isn't that pretty? I made it myself, out of toothpicks felt, plain old buckroom, a couple of pearl buttons sand some eyelets. Now, isn't that better than looking at an old tape dispenser? I think so! Alright. Let's set this over here. [ places tape dispenser onto the counter next to the sink, behind him ]

Okay, where were we? We were going to dice the bell pepper. But.. oh.. [ thinking ] ..so, we're going to need our chopping block.. [ pulls it out ] But we can't put that down, because there's some water there from the bell pepper, so let's clean that up. As a matter of fact, this stovetop could use a lick and a promise while we're at it! So, how do we clean? We take our bucket.. but, first, let's remove the food products, because we don't want to get any caustic substances on the food, of course. [ places food products on the counter next to the sink, behind him ] Place these neatly in the background - this floor will be cleaned later. Okay, so we're ready to clean. [ pulls up mop bucket ] We've got our glove, to protect us - we don't want to ruin our manicure And we've got a clean white cloth, and abrasive cleanser - none of that non-abrasive cleanser for us, it's good old fashioned cleanser. That'll get us started, I think I'll clean these cabinets while I'm at it. And, oh! Look at this. [ points to the stove ] Aluminum foil is filthy! I'm going to have to replace that. So, we might as well pull that up right now. [ closing music pots up ] I don't when I cleaned that up last, I'd hate to think.. And, God knows what those mopboards look like. But! We start at the top, and clean down, so as not to drip..

You have poised the eternal question Brill....one that I think may never be answered.

(BTW Baseball season started today!!! yea!! WAJ not looking good for the Sox bottom of the 10th...Papelbon be ready by April??...oops got the 3rd out...wtg)

but speaking of baseball and the question "What is Top Chef"? much like the question...who is the MVP in baseball. Some believe it is the player with the best numbers overall....others who has been the best player on a team that did well....others say its heart and soul...still some...a combo of all 3. It is an arguement that occurs every October and all the rumbling/mumbling goes on....someone is picked MVP and we complain. Then we we eagerly look forward to April when the whole thing starts again.

Most Valuable....Top Chef

no definitive definition....like beauty all in the eye of the beholder

My personal opinion....judging is much like figure skating, dance or cheer, gymnastics...all by the judges personal interpretation. With each new guest judge(s)...comes a new influence...so we will get some differences.

I am with B+B...it should be (and usually is) about the food...but other things come into play. To me Harold won season one with his leadership as much as his food....in fact rewatching the finals the other day...I believe that this is mentioned at judges table then.

Good food...ability to run a kitchen efficently without being over bearing...all important. But where does running the front of the house come in? Some things that aren't considered very much...what about ordering or having a clean kitchen or making sure prep work is done correctly? Having employees who won't steal from ya?

Is Top Chef in a strict restaraunt setting? How does catering fit in...personal chef....industry (workplace)? All these occupations are cooking...should they be considered?

When TC first premiered...I liked the concept...chefs from all sorts of occupations were brought in to compete...much like the International Race of Champions (IROC)...take race drivers from all areas (stock, INDY, drag, Formula One) and have them compete in identical cars on various tracks and see who the best driver is. Is that what we want or do we want it most restaraunt oriented? and if so...should these other factors (employees for example) be considered? Seems to me the most recent crop of chefs all come from restaruants...no caterers or personal chefs involved.

Did I answer the question...not really...cuz I don't think there is definite set of criteria...it is all open to interpretation...and with each new judge comes a new influence.

How about this question?

What was the worst challange and the best challange the chefs have faced so far? (in all the seasons)


(please forgive the misspellings for those who cringe while reading...but that will happen)

Since when was Ivan Rodrigues or Carlton Fisk on Top chef?

And I'm not fixated on the fact that Dave was eliminated. It's the way in which it was done, the demenor of the head judge a week beforehand and the inconsistancy of the explainations after the fact.

And I'm sure the "rules" are something similar to:
Rule Number 1. Anything that improves ratings is a rule.
Rule Number 2. Make up any rules as yuo see fit as long as they don't conflict with Rule Number 1.

No, you're not hung up at all...

Sorry, Dreamworks.

Guess that one went over your head.

However, yes, I would agree that Mac and Cheese makes one a Top Chef.

:snigger:

Even now you are hung up on it. But a pit bull doesn't believe that they are aggressive when they're hanging from a piece of meat by their jaws either.

Well then, we just disagree. I don't think that you can "vastly overrate" food's appearance. I think you would take me to task if I said the same thing about taste, to the exclusion of appearance.

Politically, yes--socially, no. I live in Queens.



And since you made a play on my Italian heritage by having a child scream, "Basta!" (Italian for "enough"), allow me to share this little story:

An opera company is having a rough night. The baritone sings his opening number, only to be greeted with jeers and whistles. He snaps, "Perchè fischiate a me? Attendate il tenore!"

("Why whistle at me? Wait until you hear the tenor!")

Then on comes the soprano, and her aria is nothing short of dreadful. It's painful to listen to--which is why the orchestra is shocked when cries come for "Bis!" ("Again!" or "Encore!") So the soprano grants the audience's wish--and it's even worse the second time. Astonishingly, there are more cries of "Bis!"

"BASTA!" fires back the orchestra ("ENOUGH!")

And then one lone voice from the gallery pipes up, "Lo canterà fino a che non lo conosca!"

("She'll sing it until she gets it right!")

Meow! The claws come out.



I agree with WAJ about the rules. Fine,kick Dave off for not finishing a challenge. Tom stressed in his blog about how terrible an error it was. OK then,Howie didnt finish the challenge either. He should have gone.

My theory holds broth becuase Tom admitted it. In the Chow interview he said himself that once the Napa Judges named Dave the winner there was no way he could eliminate him. Dave had finished last in the quickfire, and they said that the quickfire was going to factor into the their final decision as to who was going on and who would be eliminated.

Toms words clearly show his position plainly. Here are the excerpts from Tom's blog for Episode 9:

"But before I get into it, I'd like to say this: I wasn't at all happy with the outcome of tonight's show. I'm not even going to try to lie about it."

Why would he not be happy with the outcome unless he had a rooting interest?

"All was fine in the Quickfire. I thought the challenge of having each of the chefs rework a familiar junk food was a great idea..."

Apparently "all was fine" is Tom speak for "Dave lost".

Picking it up after praising the other contestants...."Dave, on the other hand, failed to impart any creativity or whimsy into his tired seafood nachos. His frenetic mindset showed itself in his cooking style: Even with the least complicated dish, he was frantic and disorganized, and his finished dish demonstrated a lack of fresh ideas."

Seems a bit harsh of a critique for a quickfire, don't you think?

"The Quickfire challenge, while not granting immunity, was intended to be taken into consideration during judging of the Elimination Challenge. Sadly, it didn't happen that way."

Are you kidding me?!? Sadly, it didn't happen that way?!? Tom is the head judge and he's pissed because the underdog, that he didn't care for, triumphed. With that statement alone nobody can say that Tom hasn't let his personal feelings cloud his judgement.

Enter Dave. In the past, his food has often been characterized by a lack of vision, and plodding technique. That was definitely the case here, with his truffle and cognac macaroni & cheese with beef filet and collard greens. But through happy accident, his was the dish that best picked up and integrated the flavors of the truffle (heavy cream will do that). I found Dave's hand-wringing presentation unprofessional and was unimpressed by his silly spiel about chocolate and wine. But Dave had two things going for him.

1. He didn't cook lamb.
2. On their day off, chefs don't want to eat 'restaurant' food. Frankly, after long days of fancy ingredients and elaborate cooking, our weary palates crave something mundane and homey. Like macaroni and cheese

Why does Tom feel the need to not only find any way he can to trash Dave's dish & presentationm, but also trash his performance on the show for the entire season? Lack of vision? I think Maccaroni and cheese was pretty damn smart.

And his was good. Not excellent. It didn't require a hell of a lot of skill, and certainly no finesse or originality. The accompanying filet of beef felt like an afterthought. But it was basic, it wasn't marred by truffle oil, and it tasted of comfort and familiarity. And it accomplished the goals of the challenge – the dish highlighted the flavor of the truffles and John Shafer felt it worked best with the wine.

Lets run down the winner a bit more shall we? Dave still had to correctly execute the dish Tom. Where was this furor when Marcel WON a quickfire by simply presenting raw watermelon and calling it a "steak"?
Please, Tom try to at least pretend your objective.

"Thus after a season of mostly generic and uninspired cooking, Dave – the weakest remaining hitter on the team – stood up in the 9th inning and sent one home. It was his Aaron Boone moment. Harold also did well, despite the gritty mushrooms – the chefs recognized his skill and the nuance of his choices."

So what Tom is really trying to say is that Dave completely lucked out the chefs judging were hankerin' for some kraft dinner, winning by sheer luck, but Harold was chosen because the chefs were astute enough to sense his inherrent skills... Sure Tom.


"Which left Tiffani and Lee Anne. Gail, Katie and I were sad because in our hearts we knew that both women belonged in the top three, but we were obliged to respect the guest judges' decision."

Does this quote mean that even though Dave had the Best Dish Tom would have sent him home anyway? He can't mean that can he?

"If I had had my way, based on overall performance to date, we would have sent Dave packing and Lee Anne would have joined Tiffani and Harold in Las Vegas."

Yes he can mean it because he confirms it himself. This is the single most troubling quote to anyone who watches this show with even a slight expectation of unbiased judging. Tom wants to send someone home anyway based on overall performance. Were told time and time again that every challenge is judged as a single solitary event. That is obviously a complete fabrication as Tom admits he would have sent Dave home regardless of performace.

And if you need any more confirmation just read the quote from Tom in my sig.

Who's theory holds broth now?

Have you ever noticed that when Gordon Ramsey goes in to revive a restaurant on Kitchen Nightmares, the first thing he does is have the kitchen cleaned (sometimes steam-cleaned) from top to bottom?

You have poised the eternal question Brill....one that I think may never be answered.

(BTW Baseball season started today!!! yea!! WAJ not looking good for the Sox bottom of the 10th...Papelbon be ready by April??...oops got the 3rd out...wtg)

but speaking of baseball and the question "What is Top Chef"? much like the question...who is the MVP in baseball. Some believe it is the player with the best numbers overall....others who has been the best player on a team that did well....others say its heart and soul...still some...a combo of all 3. It is an arguement that occurs every October and all the rumbling/mumbling goes on....someone is picked MVP and we complain. Then we we eagerly look forward to April when the whole thing starts again.

Most Valuable....Top Chef

no definitive definition....like beauty all in the eye of the beholder

My personal opinion....judging is much like figure skating, dance or cheer, gymnastics...all by the judges personal interpretation. With each new guest judge(s)...comes a new influence...so we will get some differences.

I am with B+B...it should be (and usually is) about the food...but other things come into play. To me Harold won season one with his leadership as much as his food....in fact rewatching the finals the other day...I believe that this is mentioned at judges table then.

Good food...ability to run a kitchen efficently without being over bearing...all important. But where does running the front of the house come in? Some things that aren't considered very much...what about ordering or having a clean kitchen or making sure prep work is done correctly? Having employees who won't steal from ya?

Is Top Chef in a strict restaraunt setting? How does catering fit in...personal chef....industry (workplace)? All these occupations are cooking...should they be considered?

When TC first premiered...I liked the concept...chefs from all sorts of occupations were brought in to compete...much like the International Race of Champions (IROC)...take race drivers from all areas (stock, INDY, drag, Formula One) and have them compete in identical cars on various tracks and see who the best driver is. Is that what we want or do we want it most restaraunt oriented? and if so...should these other factors (employees for example) be considered? Seems to me the most recent crop of chefs all come from restaruants...no caterers or personal chefs involved.

Did I answer the question...not really...cuz I don't think there is definite set of criteria...it is all open to interpretation...and with each new judge comes a new influence.

How about this question?

What was the worst challange and the best challange the chefs have faced so far? (in all the seasons)


(please forgive the misspellings for those who cringe while reading...but that will happen)

You have poised the eternal question Brill....one that I think may never be answered.

(BTW Baseball season started today!!! yea!! WAJ not looking good for the Sox bottom of the 10th...Papelbon be ready by April??...oops got the 3rd out...wtg)

but speaking of baseball and the question "What is Top Chef"? much like the question...who is the MVP in baseball. Some believe it is the player with the best numbers overall....others who has been the best player on a team that did well....others say its heart and soul...still some...a combo of all 3. It is an arguement that occurs every October and all the rumbling/mumbling goes on....someone is picked MVP and we complain. Then we we eagerly look forward to April when the whole thing starts again.

Most Valuable....Top Chef

no definitive definition....like beauty all in the eye of the beholder

My personal opinion....judging is much like figure skating, dance or cheer, gymnastics...all by the judges personal interpretation. With each new guest judge(s)...comes a new influence...so we will get some differences.

I am with B+B...it should be (and usually is) about the food...but other things come into play. To me Harold won season one with his leadership as much as his food....in fact rewatching the finals the other day...I believe that this is mentioned at judges table then.

Good food...ability to run a kitchen efficently without being over bearing...all important. But where does running the front of the house come in? Some things that aren't considered very much...what about ordering or having a clean kitchen or making sure prep work is done correctly? Having employees who won't steal from ya?

Is Top Chef in a strict restaraunt setting? How does catering fit in...personal chef....industry (workplace)? All these occupations are cooking...should they be considered?

When TC first premiered...I liked the concept...chefs from all sorts of occupations were brought in to compete...much like the International Race of Champions (IROC)...take race drivers from all areas (stock, INDY, drag, Formula One) and have them compete in identical cars on various tracks and see who the best driver is. Is that what we want or do we want it most restaraunt oriented? and if so...should these other factors (employees for example) be considered? Seems to me the most recent crop of chefs all come from restaruants...no caterers or personal chefs involved.

Did I answer the question...not really...cuz I don't think there is definite set of criteria...it is all open to interpretation...and with each new judge comes a new influence.

How about this question?

What was the worst challange and the best challange the chefs have faced so far? (in all the seasons)


(please forgive the misspellings for those who cringe while reading...but that will happen)

However, yes, I would agree that Mac and Cheese makes one a Top Chef.

I cannot believe you took the time to reply to that entire post. My eyes glazed over and I gave up reading it before I was halfway through.
What I find funny is how people are saying you are hung up and throwing snide remarks your way when this whole conversation started because people questioned the rules of the show. Examples of inconsistencies were given from each season,including the current season. Thanks to Toms own words and actions,season 1 seems to be the best example of said inconsistencies. One minute he says he has final say but the next he says if he had his way? Cant have it both ways Tom.
We are only 2 episodes in and you already have a target on you WAJ. Its going to be an interesting season.

Amen two times. The judges are unfair on this show!!!!

I cannot believe you took the time to reply to that entire post. My eyes glazed over and I gave up reading it before I was halfway through.




What I find funny is how people are saying you are hung up and throwing snide remarks your way when this whole conversation started because people questioned the rules of the show. Examples of inconsistencies were given from each season,including the current season. Thanks to Toms own words and actions,season 1 seems to be the best example of said inconsistencies. One minute he says he has final say but the next he says if he had his way? Cant have it both ways Tom.



We are only 2 episodes in and you already have a target on you WAJ. Its going to be an interesting season.

I just simply wanted to dispel the myth that Tom doesn't play favorites or hold grudges. I pasted portions of Gail's blog that mention Dave from the same episode and It's like night and day.

"The other three other chefs quite literally produced high-end versions of the snack they chose. I must add here that they were all extremely tasty. In fact, they were hands-down the best dishes seen or tasted across any Quickfire Challenge to date. I loved trying them all for their quirkiness and sense of humor. Even Dave's nachos, despite their appearance, were fun to eat and a little addictive. But he would definitely have to step it up if he was going to last much longer in the competition."

This is how a judge should sound. Daves dish wasn't as refined as everyone elses. Fine but credit is still given where it is deserved and so far we are cheapshot free.

"What happened that afternoon was a far cry from what Tom, Katie and I ever expected. Harold's dish was the most technically sophisticated and all the judges went nuts over his sunchoke-creamed spinach. He was safe. But who would have imagined that Dave's Cognac macaroni and cheese would be the sleeper hit of the entire show? It was creamy, layered, smoky and full of that pronounced truffle flavor. We all loved it and could feel the passion with which it was prepared. Much to our surprise, now Dave was safe too."

Well this certainly is a different take on Dave's performance. Note the lack of nit picky cheapshots. There isn't some half assed theory about why the chefs liked Dave's "slop" as Tom would have led you to believe. While Gail expresses surprise that Dave did so well (and rightly so as he was inconsistant in his cooking) she gives him credit for creating a delicious dish that accomplished the task laid before him.


As far as people taking shots at me? LOL bring em on. It was far too boring last season. The subject of how eliminations are decided and as you said season 1 provided the best example of how it happens and how it can be very subjective even for the judges. Once the Clay/Howie incident came to pass it brought all the scrutiny back to season one again as the desicion to keep Howie caused many to cry foul. It also caused Bravo to Delete Tom's original Blog and all the comments, posting an second more measured one. Tom, apparently was unhappy with all the "scorekeepers" that called him out and took a two month hissyfit induced sabatical from the blogs. The bottom line is that we know the producers do have power over the final desicion and we also know that Tom is far from an unbiased arbitor.

*Holds up the target and cranks the Pat Bennatar*

We are only 2 episodes in and you already have a target on you WAJ. Its going to be an interesting season.

I enjoy reading all your posts. Sometimes I agree sometimes I don't,but it's always interesting.

Well if you talking to me then thanks!

And if your talking to Brillke then I agree, I read all her posts too

It sure as hell does in my book! Has anyone been watching the Ultimate Recipe Showdown on TVFN? I was flipping channels awhile back, and I caught one of the "Comfort Foods" episodes. They were showcasing Mac 'n Cheese--French Onion Soup Mac & Cheese, Black & Tan Irish Mac & Cheddar and Pepita Crusted Cheddar Jack Southwest Chicken Mac! Yum!! The winner was the French Onion version, and it sounds pretty delish to me. I've always loved tender macaroni slathered in rich, creamy, piquant, melt-in-your-mouth cheeseiness topped with a perfectly crusty layer on top, so anyone who can put a new spin on a true comfort food like that is definitely a top chef, at least in my humble estimation.

Thank goodness I'm not "Board-War Girl" anymore. All I can say is that I agree wholeheartedly with everything you've said above. As one who's engaged in more than her fair share of snide remarks, I'd say your assessment is entirely accurate. Aside from that, I'm getting "ChelseaNH" deja vu a lot these days.

*ding, ding, ding!*...and in this corner...WhataJoke...

Theres the love! Lets all join hands and skip through a meadow together. Hmm,on second thought,that sounds too much like a douche commercial.



Is it Wednesday yet?

Oh come on now!!!! the seasons just starting and your going all switzerland on us! Don't make me get Haliburton to hijack your computer!

HAHA!!!!

Do Judge Tom's decisons leave you with that not so fresh feeling?

The only time I had a major issue with Tom's judging was during the Culinary Institute chicken-potato-onion challenge last season. Casey made the mistake of calling her dish a coq au vin, which Tom felt it wasn't--and he harped on it the whole episode.

So Casey, who served a dish that Gail called "flavorful" and "focused", that several of the CI faculty called their favorite dish of the night, and which didn't have a single weak spot, lost the elimination challenge to Hung, who did great things with his chicken but blew it big time with his potato.

Hell, if we want to quibble about terminology, Tommy, Hung claimed he was serving a pomme dauphin--well, a pomme dauphin is light and airy, and that thing Hung plated was as light as a cannonball.

I don't think they are always unfair, nor is everyone unfair. I just think there have been certain instances, some more obvious than others, that the judging has not been done in a completely unbiased fashion.

The only time I had a major issue with Tom's judging was during the Culinary Institute chicken-potato-onion challenge last season. Casey made the mistake of calling her dish a coq au vin, which Tom felt it wasn't--and he harped on it the whole episode.

So Casey, who served a dish that Gail called "flavorful" and "focused", that several of the CI faculty called their favorite dish of the night, and which didn't have a single weak spot, lost the elimination challenge to Hung, who did great things with his chicken but blew it big time with his potato.

Hell, if we want to quibble about terminology, Tommy, Hung claimed he was serving a pomme dauphin--well, a pomme dauphin is light and airy, and that thing Hung plated was as light as a cannonball.

I just simply wanted to dispel the myth that Tom doesn't play favorites or hold grudges. I pasted portions of Gail's blog that mention Dave from the same episode and It's like night and day.

"The other three other chefs quite literally produced high-end versions of the snack they chose. I must add here that they were all extremely tasty. In fact, they were hands-down the best dishes seen or tasted across any Quickfire Challenge to date. I loved trying them all for their quirkiness and sense of humor. Even Dave's nachos, despite their appearance, were fun to eat and a little addictive. But he would definitely have to step it up if he was going to last much longer in the competition."

This is how a judge should sound. Daves dish wasn't as refined as everyone elses. Fine but credit is still given where it is deserved and so far we are cheapshot free.

"What happened that afternoon was a far cry from what Tom, Katie and I ever expected. Harold's dish was the most technically sophisticated and all the judges went nuts over his sunchoke-creamed spinach. He was safe. But who would have imagined that Dave's Cognac macaroni and cheese would be the sleeper hit of the entire show? It was creamy, layered, smoky and full of that pronounced truffle flavor. We all loved it and could feel the passion with which it was prepared. Much to our surprise, now Dave was safe too."

Well this certainly is a different take on Dave's performance. Note the lack of nit picky cheapshots. There isn't some half assed theory about why the chefs liked Dave's "slop" as Tom would have led you to believe. While Gail expresses surprise that Dave did so well (and rightly so as he was inconsistant in his cooking) she gives him credit for creating a delicious dish that accomplished the task laid before him.


As far as people taking shots at me? LOL bring em on. It was far too boring last season. The subject of how eliminations are decided and as you said season 1 provided the best example of how it happens and how it can be very subjective even for the judges. Once the Clay/Howie incident came to pass it brought all the scrutiny back to season one again as the desicion to keep Howie caused many to cry foul. It also caused Bravo to Delete Tom's original Blog and all the comments, posting an second more measured one. Tom, apparently was unhappy with all the "scorekeepers" that called him out and took a two month hissyfit induced sabatical from the blogs. The bottom line is that we know the producers do have power over the final desicion and we also know that Tom is far from an unbiased arbitor.

*Holds up the target and cranks the Pat Bennatar*

And what do we make of *your* nickpicking cheap shots?

I haven't listened to Pat Benatar in years, at least not intentionally.

I think you got Lee Anne all wrong. I think realisticly she was the only person capable of defeating Harold. She got historically screwed in the Wedding Elimination Challenge , IMO the combination of the worst prize ever for winning a quickfire and the elimination challenge with the least plausibility of success in the show's history. (Not to mention a challenge where only the leader had any incentive to bust their ass, as evidenced by Shrek making sure plenty of eggshell made it into the cake). And she got screwed in Napa when, much to Tom's schagrin he couldn't eliminate
Dave, and was obviously forced by the Producers to carry Shrek and the Drama Motherload she brings into the finals.
I wish the Finals had been Dave Lee Anne and Harold. I think we would have really seen some awesome things form her.

And just my opinion but I think the staff at Bravo is pretty smart so a teir 3 chef would not begiven a major role in production.

It's true folks. Un PC = Funny more often than not.

Just think about it. How funny could a joke possibly be if it starts out like this...

"Three men with distictly different, but all equally legitimate and respectable religous beliefs walked into a Brothel..."

But how many vultures eat tapioca? Or black sesame paste? Both of them were in Andrew's winning dish.

Do penguins eat tostada chips or quinoa? Manuel and Mark had those in their dishes.

The challenge was to create food based on the animal's diet, not strictly adhering to it--that meant there was room for interpretation, as long as the foods listed were featured. AFAIC, Antonia's dish fits that description. If you look at a picture of the dish, there's a lot more lettuce there than anything else, which makes it about the same as stuffed cabbage.

http://recipes.bravotv.com/top_chef/season...ettuce_cups.php

If the question on the app. was of the "reference" type, it would not be a factor for eliminating either of them, especially early in the selection process, plus it wouldn't imply that they were a couple. If the question was of the 'employed' nature, both would have answered (honestly) "no". Thus, any one who asserts that they were chosen "because" they were a couple is making an assumption without any credible evidence.

Like you, I think it is a non-issue, I just take it a step further. With the nature of the eliminations, it would be virtually impossible to "push the other to the top." The most either could do would be to keep the other from elimination, on one week, by throwing themselves under the bus. That would work one time, and would not achieve anything towards making the other partner more competitive.

Mine are right on the money and of Tom's own making. Make of them what ever you want.

And whats wrong with Pat Benatar? Nothing wrong with 80's tunes.

Until you deny any of the judges the right to base their rulings on their own opinions, and have a truly objective criterion for winning and losing (removing emotion totally from the equation), you're never going to have "consistency" (and I'm not sure I personally want that as an objective anyway).

Being Head Judge doesn't mean that Tom loses the right to his own biases, opinions and inconsistancies. I keep hearing that it's "all about the food" (and Tom himself has said that, right?) Well, I don't believe it for a second. This show is all about the drama. The drama of winning and losing (*especially* when a segment of the viewing public considers it unfair or sad - can you say Tre anyone?), the drama behind the scenes, the drama in the kitchen. As I've said in the past, if you want a show that's "all about the food", you go to Iron Chef, where the drama issues from the cooking and the food. The food is almost secondary sometimes at TC, protestations to the contrary aside. It's all about the process and the process is the creation of drama (for this show). The editing, the challenges, the settings, the stocking of the pantry, the personalities chosen - all are servants to Drama (with a capital D). And even creating controversies is part and parcel (if not almost paramount) to the success of the show.

Just my opinion, of course...

You actually bring up a good point. I assumed the guest judges are given directives on how they should judge. They take mental notes and score for plating,taste,creativity,etc... Of course I have no idea if this is how its done,as I said,I assumed. I just thought everyone involved in judging would be on the same page. If one judge likes something,it doesnt mean the others do but I assumed they would discuss things and come to a general consensus. If the guest judge does have the say so in who wins and who goes,Im not sure what Tom means about having the final say so but it could explain a few things. Howie getting free passes being the perfect example.




I also am trying to hold a reality tv show to their word. As you said,its all about Drama. Of course the food is important but its really not about the food. If it were,season 3 would have been perfect instead of the dud it was.

His seem pretty much on the money as well. And yet, you make comments about things that you aren't privy to, and expect people to take them as "facts". For instance, you claim that the dynamic duo weren't loaded during the final. How would you know this not being there? Because of some edited footage that you saw? Well, I imagine that a long-standing chef who's been around drunk people (god knows how many tmes we restaurant people have had to deal with patrons AND co-workers being drunk) and has probably been plastered on occasion himself might very well know better than someone removed from the situation. And now you say that you know that the producers are calling the shots, even though there's a lot of evidence to the contrary.



Speaking only for myself,I dont need WAJ to tell me what is fact and what isnt. Please dont quote me on this but didnt Tiffani thank both Dave and Stephen,saying she couldnt have done it without them? I do remember her complaing about a wine glass on the prep table and wanting total silence,something Ive never seen in a kitchen. I do remember Tiffani had to repeat herself a few times to Stephen but I dont remember her saying it hurt her cooking at all. I remember Andrea saying she didnt talk about BMs all the time,like it was edited to seem,and I assume(there I go assuming again) that Stephen not hearing Tiffani was edited the way it was for Dramas sake.

As far as Pat goes, I was there at the beginning. At one time, I had a photo of the two of us at a record store taken during her first tour in '79 because I was in radio (since she's about 5' 1", it was a Mutt 'n Jeff sort of photo). I saw her first two tours (the first one being in a club that sat sat about 300, a club where I saw the first full-fledged Police tour) and enjoyed them at the time. There's nothing "wrong" with her, except that when I go back to the 80s here in the new millenium, I tend to gravitate toward Talk Talk, Depeche Mode, and even the tail end of the Clash (they barely made it into the 80s - Sandinista being a landmark album of ANY decade). I still like Benatar's first album, but haven't owned it in years and aren't really all that inclined to revisit it. I'm even oddly a fan of her cover of Kate Bush's Wuthering Heights (which few fans of Bush's would admit to). And Neil Geraldo has some cool tattoos and has a great solo on John Waite's song, No More Mr. Wonderful (the album that is came off of being produced by Neil).

The 80s for me were mostly spent in Germany, so I have a rather skewed view of it. It's a melange of Berlin (the band), Kajagoogoo ( Too Shy being a perverse guilty pleasure), Sandra (Maria Magdalena takes me back to Northern Germany), Alien Sex Fiend and Lords of the New Church (both of which I saw on separate occasions in a club in Bremen that used to be a slaughterhouse), and Elvis Costello's Mighty Like A Rose, which is despised by many Costello fans. Fortunately, I missed most of the hairband stuff like Poison.


Believe it or not,my brother in law called me a few days ago asking if I wanted to go to a Poison concert. He was buying tickets at a military discount and several family members were going. I was like um,I will be busy that day. Dodged that bullet,tg.

So sue me :chuckle:

Theres the love! Lets all join hands and skip through a meadow together. Hmm,on second thought,that sounds too much like a douche commercial.



Is it Wednesday yet?

UHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

OOOOOOOO .................K

FIRST OFF ..........DALE

THAT GUY NEEDS A MUGGIN REAL BAD

THOUGH THEY HAVEN'T SHOWN ANY OF THE DRAMA

THEY TEASED US WITH IN THE TRAILERS........

IT'S PRETTY CLEAR THE GUY HAS NOOO CLASS

DEF NOT A TEAM PLAYER

LET ALONE .......... TEAM LEADER

SO I GUESSIN WHY HE'S GONNA BE KEPT IN THE

LOOP FOR AWHILE..................

THE RATINGS

AS I'M SURE THERE IS ALREADY A GROUP OF

"OUTRAGED" VIEWERS WAITING TO POUNCE

NOW ............THE CHALLENGES............

THE QUICKFIRE...........

FIVE INGREDIENTS ????????????????????????

INCLUDING WHAT IS PROVIDED IN KITCHEN TC??

WHY EVEN BOTHER?? 8I

DIDN'T CARE FOR THAT GASTRONOMIST GUEST JUDGE EITHER

THOUGH SOME OF THE CONTESTANTS GIVE THE GUY CRED............

NOT SURE IF HE WOULD BE ABLE TO COMPETE

ON THE LEVEL THE CONTESTANTS ARE AT....

VERY POLITE THOUGH ......

JMO

FINAL CHALLENGE...............................

WELL..................

CONCEPTUALLY INTRIGUING ..............

FELT THE CONTESTANTS FELL WAY SHORT OF

CREATING ANYTHING WORTHWHILE.....

VISUALLY ANYWAY.........

WHAT THE HECK

PRETTY MUCH ...............

GO OUT AND MAKE PU PUS ............

WHAT THE BEJUVERS THEM BE THINKIN

DID ANYONE NOTICE HOW ALL THE TEAMS

FAILED IN WORKING AS A TEAM????

MAYBE I WAS THE ONLY ONE THAT FELT THAT WAY

SHOULD BE INTERESTING

AS THEY NEAR THE RESTURANT COMPETITION

TO SEE IF THEY CAN WORK AS A COHISIVE UNIT

BY THE WAY DID I SAY THAT GUY DALE SUCKS....



TAKE CARE OVER THERE

ALOHA

HAVE FUN

[No infor here, just trying to figure out the quote thing.]

For a moment I didn't understand what you were talking about and then "click", seriously, just encouraging WAJ that whatever his/her comments were, I find them interesting and well thought out. I really like hearing comments from all sides of the equation. Makes you think. HuH, Oh well, Today is Wednesday and I'm ready for another epi, I'm hoping another female is not eliminated. 2 episodes, 2 girs.

Still can't figure this out. While no one is here, just trying.