So, other thoughts:

I'm really worried for Steph--this was her worst week yet.

I'm glad you're teaching your daughter to cook, Antonia. Are you teaching her to stab her teammates in the back and ignore the rules of whatever game she plays, too?

That Richard Blais wants to make little Blaises is all the proof that I need that the universe hates me.

I totally related to both Nikki and Dale on this challenge. I was the runt of the litter, too, growing up, and I hated it as much as Dale apparently did. As for Nikki, her history really spoke to me. My mother practically raised my sister and me by myself until I was 8, and then there was no "practically" about it until I was 13 and she married my stepfather. One of the reasons I started learning how to cook was because I had to--my mother started graduate school when I was about 11.

I. Am. Sick. Of. Lisa. I am sick of her attitude, her unimaginative food, her cigarettes, her nose ring, her babushka, her scowl, and I am just sick of her.

Bye, Mark. Hope I run into you sometime in New York; I'd love to deconstruct that duck of yours and see if we can make something amazing out of it.

Andrew with a boner of any kind is almost enough to turn me straight.

As much as I hate to admit it, Spike was really good working with his junior partner.

They're up, luv, and thanks a bunch for the PM.

Oh lord, I'm on the other end of that spectrum.
I'm 20, & decided one day to get an accounting degree online.
For me at least, it's pretty flippin' difficult, but I like learning again.

And that's bad, gastronomically, because . . . ???

In grouchy gal's case, because her food just isn't that good.

Shocked? No. Disappointed? yes.
Whoa... that's like deja vu all over again

Good night ...I godda' go to the grind.
I want to retire already.

Sheeeeesh

The first time I took Accounting I didn't understand it at all. After working for several years it made a heck of a lot more sense. Taking most of my classes on campus but this semester it's all online courses. Sure saves on gas!

I'm viewing it again, just now . . . and I hear Tom say how putrid (my word) the tomato and peanut butter is . . . can't get his exact sentiment, but it's totally negative!

The combination of peanut butter and tomato was off-putting (that's what I just heard him say in final JT).

You're welcome. And thank you!

Good night Helen.
Give 'em hell girl!!!

Trying to stay up so I don't have to read 35 pages tomorrow. Too tired. Goodnight til morning.

The adjective "bizarre" also crossed his lips.......I think it's safe to say he really didn't like it.

um.......... how does peanutbutter and tomato stay?!?!?!

Can someone tell her that peanut OIL goes good with tomato.... maybe even a spicy peanut sauce.... but NOT peanutBUTTER!

Doesn't look like we're getting Mark's Quickfire recipe, btw--it's the only one from this week not on the site.

And oddly enough, it wasn't enough for her to go.
This is sooo going to get beat to death this week.

And Guess what I just saw in Ted Allen's Blog. He's actually trying to claim that Antonia and Lisa did infact use polish sausage in their dish!!!!

Ted has to cover for the Producers.

Man, everytime I see that combo written I gag.

No way Tom Blogs this week either lol.

No way. Ted will do it for him and talk of the intricate delicacies of PB&T.

Hey, MicrowaveHo,

I saw your latest casting pic, and I just want to extend good wishes for your recuperation and happy times during such.

So, do what the doctor says and quit your whiny ass antics . . . get well!


So, good wishes for a happy recovery and let everybody do for you as they offer!!

It's a good thing!!

I'd look for a partnership with Martha Stewart for that . . . hello, BRAVO . . . and leave the food to the cheftestants!!

With Judging this transparently questionable and Challenges as contrived and over the top as next weeks Wedding Wars I think I can safely say that this show has its waterskis, is on the ramp sporting a leather jacket and is about ready to jump the shark.

Maybe vegetarian . . . but I think there's still supposed to be protein in that from alternative sources.

The puker is tomato and peanut butter.

And I've been thoroughly experimental with tastes . . . I've tried strawberry ice cream topped with ketchup. Don't do it!!

I get apple and peanut butter and lots of other accompanyments . . . but tomato isn't one of them.

So, what gives??

Top Chef is filmed what...4 or so weeks before it is shown? So we just dropped down to 8 and they are probably down to the final four in actuality...

Having said that, I feel Antonia is getting a good edit and I think she is probably the most likeable person in this competition...I am REALLY rooting for her

You know, partsgirl, after the taco QF when Richard stirred, tasted, stirred . . . and folks (perhaps us) noticed that and called it out, the cameras have been quick to flit and flitter.

I noticed on the EC after that week, we saw chefs tasting then a quick cutaway . . . so you don't know if they put the spoon back in the pot or not. Hmmmmmmmm! And the show was at least four cheftestants doing that.

So, who's using those spoons?? Nobody!!

Ok... so let's try out my game idea of "What would YOU have cooked?"


QUICKFIRE CHALLENGE: 15 MINUTES WITH UNCLE BEN'S MICRO-RICE
Holy CRAP! 15 minutes, that's it? I gotta not only come up with something amazing in 15 minutes time period but I need to incorperate microwavable rice!? Hmmmm.... Well, the very first thing that popped into my head is Egg-Foo Yung! But then, if it's this season, I see Dale over there and I'm like "crap! He's probably going to do some kind of oriental thing... probably half the kitchen is doing oriental because it's obvious! So on we go to the NEW plan A: I'm going to find the biggest freakin' chicken breast in the kitchen! I'm going to cut off all the skin and fat, and then butterflythe breast (BUT NOT TOTALLY IN HALF). I make sure it's still connected. Grill that sucker up real good and season it with some lemon, pepper, and thyme. Then I get some spinach on the grill (or a pan) and season it with salt, pepper, garlic and lemon until it's nice and compact. The chicken goes on the plate, and since it's cut in half it'll act like a sort of "hot dog bun". Inside I put feta cheese, the grilled spinace, and long grain rice. It gets served with a slice of lemon.


ELIMINATION CHALLENGE: $10 BUDGET MEAL FOR 4
I don't even consider this much of a challenge! I come from a pretty low-income family, so this $10 thing for a meal is about average. So my $10 shopping list will include: Broccoli, Couliflower, cream cheese, small shell noodles, shredded cheese (cheddar and mozz), sour cream, fresh bacon, milk, and 4 chicken legs. I'm assuming the kitchen already has flour and spices. I'm making fried chicken, mac&cheese with diced bacon, and fried broccoli/couliflower/creamcheese patties.

I remeber that. I like how they cut away on some CT's but not others... very creative, indeed

Actually, go read the stuff that one has to fill out if they're trying out. Looks like everything's shot in about 3-5 weeks total LONG before the show airs.

You know, there's something to be said for that arms crossed over the chest . . . it's virtually combative and if not that, at least passive-aggressive.

Now, I've noticed that Antonia has a leg stance of one draped over the other, and I'd take that to be equivalent. There have been two EC JT when her stance has been that way.

I take that to be just as combative as the arms crossed over the chest.

Hey, Dr. SecondTry, I know you're Jim in NYC . . . and I'll keep that secret to my death!!

True... but as Dale said on a previous episode, she's always so negative!

Is this a real person? If so, she may need some assistance with her healthy lifestyle management.

I'm still thinking..... Not as easy as it seems sometimes. The 15 minute challenge I would choose the plain Uncle Ben's because the flavored ones have enough sodium to choke a horse. I probably would have gone the stirfry route, as well. Pork, snow peas, baby yellow squash, and some julienned carrots in a plum sauce. Kind of a moo shoo pork route. The EC challenge... hmmm. I'm no stranger to stretching a buck but only in a homey kind of way. It depends on what's on sale and if I were at my own grocery store I would have done chicken paprika with egg noodles and use plain yogurt instead of sour cream (strain the whey first) with a side of lightly minted fresh sugar peas.

Well, notevayas, you may not be so far from the truth!

In the past two EC, Nikki has been in a team that was so much in the middle that they didn't get to JT (that we saw).

That's a pretty comfortable position (make me a SeelyPosturePedic) to be in.

Interesting concept!!

Hey, wasn't bacon miso enough to coast for a while?

Not to go back to tanning the horse-hide but WOW. Every instance shown last Wednesday had both chefs saying they didn't use polish sausage. Now a week later, VOILA, Ted points out in the online recipe the two ounces of polish sausage allegedly used? WOW. Manipulate much?

Ha, "safe to say" . . . you're a master of the obvious, Dr. SecondTry!!

Hats off to you!! (not Spike's, mind you)!!

You know I was thinking about all the "Predict the Auffing" methods favored here on the boards. The "Too Much Early Face Time" (steph tonight), the "Worst Dish Always Goes Home" theory (steph again in my humble estimation) until I remembered the "Benefit of the Doubt" theory which happened when Gail said of steph's dish, "That's a telltale sign of a restaurant chef who doesn't cook at home very much" that I knew steph was safe. That dish looked nasty. And I love steph and thinks she's going to win.

I thought Stephanie's dish was a real clunker too. However, read guest judge Art Smith's blog on the Bravo Top Chef website. He says the Steph's dish may have sounded gross but the flavors were good.

I enjoy hearing the regular judges as well as the guest judges, give 'big picture' qualities of good chefs. As for example, in this evening's episode, the guest judge indicated that good chefs receive constructive criticism. I wonder if the contestants ever really listen!!!

I think that overall, the quality of the chefs in regard to professionalism has slipped since the first group. As I recall, an Irish guy was ostracized by his peers for making a rude comment to the guest judge, and in today's episode, a contestant actually states how he believes a judge just doesn't like him!!! WOW!!! What nerve!!!!! But the peers didnt seem to have any problem with him saying that! The language of these chefs is getting a bit out of hand as well. Not sure if it was edited more in previous seasons, or if these are just more foul mouthed. I really dont think I would want to go to a fancy restaurant to hear people in back talking like that ! Most of the contestants in the first two seasons still stand out to me.. now they are more of a blur, and not as memorable. I dont seem to have the same respect for their approaches to winning.

I would like to learn more about the technical components of some of the things the contestants do.. instead of featuring a food.. like todays rice packages.. what about featuring a tool... such as.. mixmaster, or mandolin slicers etc.

How do the judges settle disagreements regarding who goes home? Is there someone who always gets their way? gives in? Use a coin toss? heads they stay, tails they are outa here! Scissor/paper/rock? I would like to see Gail and Tom use a coin toss, and Gail saying.. ok.. 2 out of 3, ok.. 3 out of 5.. ha haha... I wish Gail would talk more, her contributions are good and would like to hear more of what she thinks.

I am still waiting for Tom to find a dish that is worse than the brocollini!!!!

Enough of the bedroom/bathroom undies scenes from the contestants home... what does that have to do with being top chef? Best oral care and cleanest shave... wins!! LOL

How about a show where you pit different seasons contestants against each other.. like the person booted from episode 3 from each season goes head to head... then person booted from episode 4 etc.. till you get to the winners!!! That could be fun! You could put in clips of them from the prior episodes and give extra cudo's to improvements made since on air.

I loved the requirement of using a budget tonight.. I was waiting to hear you say $5 for a family of 4! But hey.. I shop in Wisconsin, not Illinois!

The top chef pantry and cooking resources seem sooooooooo expansive! How about some time you have an episode where the chefs have to go into someone's home and use what they have for cooking equipment!!!! Including using an electric versus gas stove! Oh wait.. even better.. cooking at a dorm! LOL.. hot plate and a mini fridge.. come up with a 3 course dinner! LOL

Love the show overall.. dont want to miss any of the episodes.. but hope those who edit, do a little bit better than these last several episodes!

Ciao

Watching the episode where the kids help the chefs make a meal & the under or $10 meal challenges. I felt it was a good & great idea to have kids help in the kitchen, Antonia said she would come to tears if her partner was a girl. She has t-issues in a good sentimental way. ;-) The New Zealander got let go. He was a favorite. ;-(

How were the chefs able to purchase all of those items for under ten dollars? I shop at whole foods all of the time, and it is hard for me to believe they were able to purchase the meat, and chicken alone for under $10. I think that it is not possible to shop at whole foods for a meal for 4 for under 10 dollars. I have purchased a whole chicken before that was at least 12 dollars alone, and there is no way these chefs purchased a whole chicken plus vegetables for $10. I wish they were honest and admit they spend more than $10 on this challenge. Maybe the prices are different in california, but i shop at whole foods and do not believe this challenge is possible. I think the show was not honest about the number of items bought by the chefs. I believe the chicken alone cost these chefs $10 and was possibly not added to their bill. I challenge the show to actually post the receipts to prove they purchased all the items used in the dishes for $10. I love the show, but believe they are trying to fool the audience. As a person who shops at whole foods i personally do not believe this challenge is possible.

Yea Jim your Back. I'm so happy...

To be fair, people in the back of most "fancy restaurants" are speaking in a mixture of Spanish and Portugese, and are saying things 600% more foul and depraved than anything anyone on Top Chef has ever said.

Your Right..... lol

I do not think that the show tonight really focused on the problems of the American family eating for $10 for two adults and two children. And what grocery store do you know that will let you peel away your Bok Choy right at the cash register ? Is the American family supposed to eat Chicken 5 nights a week (and I am there, eating alot of chicken because of limited pension). I live in So Calif and food is very expensive here. The vegetables alone would have been more than $10 here. I can get chicken breasts with no bones at $1.99 a pound on sale, so it is possible to get the meat for under $10. But to have the winning dish using PASTA is a crime as a big problem with low income families is having to stretch their food with high calorie pastas leaving us with a lot of fat children. I think Lisa (or is it Lia ?) should have been sent home because of canned vegetables????? What is so healthy about the sodium content of canned vegetables? What is Top chef about opening a can of vegetables?

I am disappointed that too much of the judging was based upon ADULT palette's rather than children's palettes. Agreed this is Top Chef, however the challenge was for children to eat the meal - and most children (but not the girl from Mexico eating Mexican food) do not want highly seasoned/spicy/hot food, nor would they want the acidic lemon or lime. As a kid I hated all that stuff.

Spike, why did you not teach your kid the proper way to peel a carrot? You use the peeler pushing away from your hand doing the bottom first and then reversing the carrot - this is COMMON SENSE?

Lastly, I wonder if Top Chef/Bravo got permission from Emeril Legasse/Food Network Channel to use the words "smell-o-vision" in their commercial during tonights episode????????? (It's probably trademarked a long time ago. LOL)

So true, no way could you make a complete meal for 4 with $10 shopping at Whole Foods. I cook for a family of 4 and it's hard to keep it under 15 or 20 bucks at my local grocer and they are way cheaper than Whole Foods. Way crappier too. I wish I could afford to do all my shopping there.

Now THAT sounds like my old buddy!
Welcome Back! *and all feels right with the world again*!

Her attitude alone makes my stomach turn!