Have you ever watch a television show through it's entire season or a movie that was so good you couldn't wait to see the ending, only to miss the ending because you fell asleep?
I couldn't wait to see the finale to Top Chef. I was going to have a Top Chef party but decided not to because I wanted to see the show without anyone talking through the most important part, the end.
Well, when Padma said, "We will reveal the Top Chef after the break," it was like a hypnotic word because I instantly fell asleep and did not see the ending of Top Chef.
I woke up just in time to see the beginning of Better Half.. are you kidding me?
So I caught the repeat of the show after Better Half went off.
I was sure Casey would win.. but after watching, I knew Dale would win.
I can't believe Hung won!
I just don't understand how the judges come to the conclusion of these reality contests. I think they should have the behind the scenes special so that we can see just how the judges come up with their results.
Go figure.
Anyway, congrats to Hung.
Thursday, October 4, 2007
Friday, September 28, 2007
What's in Your Spice Rack?
There's only eight week left before Thanksgiving and the start of the holiday season. Do you know what's in your spice rack?
How long has that big container of nutmeg been sitting in the back of all of the other spices?
Is your baking powder, baking soda and cream of tartar fresh?
Don't wait until cooking day before you find out that you need yeast.
It is said that spices should be bought in small quantities. And that you should replenish spices every three to six months.
Another thing that you might want to do is go to that new ethnic market that just opened in your neighborhood. See what kind of spices they have on hand. You might find something that will update the recipes that you've been using for years. Or you may find that certain ingredient that you've been looking for for that recipe you put away a long time ago.
I visited a spice store in Philadelphia that sold smoked paprika and smoked salt. Both are ingredients that go well in a lot of dishes that I make and will never be without.
At any rate, spend some time smelling and asking questions about new spices. It's fun.
How long has that big container of nutmeg been sitting in the back of all of the other spices?
Is your baking powder, baking soda and cream of tartar fresh?
Don't wait until cooking day before you find out that you need yeast.
It is said that spices should be bought in small quantities. And that you should replenish spices every three to six months.
Another thing that you might want to do is go to that new ethnic market that just opened in your neighborhood. See what kind of spices they have on hand. You might find something that will update the recipes that you've been using for years. Or you may find that certain ingredient that you've been looking for for that recipe you put away a long time ago.
I visited a spice store in Philadelphia that sold smoked paprika and smoked salt. Both are ingredients that go well in a lot of dishes that I make and will never be without.
At any rate, spend some time smelling and asking questions about new spices. It's fun.
Thursday, September 13, 2007
Top Chef 3
Well, CJ is finally off Top Chef. Do you think the judges on Top Chef read my blog about CJ? He had some good moments but not lately. Now he can think about his trip to Italy and maybe learn how to make broccolini right. And speaking of cooking. How many times has Brian made a raw fish dish?
Has anyone noticed the reaction that Hung gives any time someone criticizes his dish. The expression on his face, how his eyebrow goes up and how he speaks so fast...I fear he will take one of his chef knives and do a quick chop on someone.
I am seriously thinking that this Top Chef 3 will not produce a real Top Chef, just someone who will fill the job because they didn't have any choice. The only one who may win this is Casey. Does anyone agree?
Has anyone noticed the reaction that Hung gives any time someone criticizes his dish. The expression on his face, how his eyebrow goes up and how he speaks so fast...I fear he will take one of his chef knives and do a quick chop on someone.
I am seriously thinking that this Top Chef 3 will not produce a real Top Chef, just someone who will fill the job because they didn't have any choice. The only one who may win this is Casey. Does anyone agree?
Thursday, September 6, 2007
Top Chef
OK, so Howie finally got the ax. I can't believe it took this long. He clearly was not a person who got along with anyone in the kitchen. And his whining was really getting on my nerves. But I am sure we will see him again.
Now, for the rest of the contestants... why is Hung still on the show? He brags about everything he makes being so good, yet he fails to WOW the judges. And CJ is skating by with OK food, yet he is still there. I just don't get it.
Chef Tom said that to win this competition, the contestants had to create dishes that was unique and original. Yet it seems like as Hung said, the dishes are just a spin of old dishes with a personal touch added. I can do that!
Hopefully in the upcoming challenges, we will see something new in the dishes that the chefs are putting out.
By the way: Is it just me or does anyone else agree that you should put your utensils down first before you put your hands up?
Now, for the rest of the contestants... why is Hung still on the show? He brags about everything he makes being so good, yet he fails to WOW the judges. And CJ is skating by with OK food, yet he is still there. I just don't get it.
Chef Tom said that to win this competition, the contestants had to create dishes that was unique and original. Yet it seems like as Hung said, the dishes are just a spin of old dishes with a personal touch added. I can do that!
Hopefully in the upcoming challenges, we will see something new in the dishes that the chefs are putting out.
By the way: Is it just me or does anyone else agree that you should put your utensils down first before you put your hands up?
Thursday, August 23, 2007
Top Chef?
I should be a judge on the panel on Top Chef. I didn't go to culinary school, nor do I run a restaurant. But I do know the difference between a good chef and one that shouldn't be in the kitchen.
I did not agree with the judges decision to eliminate Tre. Yes, his salmon dish was too salty and his potatoes was too smoky. And he even agreed with judges when they pointed that out to him. Unlike Hung who thinks every dish he makes is perfect. He even doubted the opinions of three top executive chefs. Yet he remains in the competition.
Sara has had some bad dishes, but for once she stood up to the other chefs and made her voice heard in the kitchen. Does that make her better than Tre?
Even Howie makes one wonder how he still remains in the competition. And can some one please make him wipe the sweat off his face. Seeing sweat drop in the food that he is preparing is really gross.
Do the Top Chef judges talk to the Food Network executives before they decide who to eliminate?
I did not agree with the judges decision to eliminate Tre. Yes, his salmon dish was too salty and his potatoes was too smoky. And he even agreed with judges when they pointed that out to him. Unlike Hung who thinks every dish he makes is perfect. He even doubted the opinions of three top executive chefs. Yet he remains in the competition.
Sara has had some bad dishes, but for once she stood up to the other chefs and made her voice heard in the kitchen. Does that make her better than Tre?
Even Howie makes one wonder how he still remains in the competition. And can some one please make him wipe the sweat off his face. Seeing sweat drop in the food that he is preparing is really gross.
Do the Top Chef judges talk to the Food Network executives before they decide who to eliminate?
Tuesday, August 14, 2007
Hell's Kitchen
Congrats to Rock. And well done to Bonnie. I have to say that Bonnie is a real team player. Even if she didn't win. She took her lost with a grain of salt and still have a smile on her face and well wishes for Rock too.
Now, Julia. Shame on you girlfriend. If you didn't want to come back on the show you should have said so. I am not happy with the way you acted in the kitchen. Hopefully when you finish culinary school you will learn that a chef is a professional. And no matter how you feel, you back your kitchen crew up. Cry over it when you clock out.
I should also say that Josh should go back for a refresher course in how not to burn food. My son gives me evil looks if his French fries are slightly over cooked. I would never serve burnt crab cakes.
All in all, to me this was the best Hell's Kitchen season. I hope that Rock will do well in Sin City.
Now, Julia. Shame on you girlfriend. If you didn't want to come back on the show you should have said so. I am not happy with the way you acted in the kitchen. Hopefully when you finish culinary school you will learn that a chef is a professional. And no matter how you feel, you back your kitchen crew up. Cry over it when you clock out.
I should also say that Josh should go back for a refresher course in how not to burn food. My son gives me evil looks if his French fries are slightly over cooked. I would never serve burnt crab cakes.
All in all, to me this was the best Hell's Kitchen season. I hope that Rock will do well in Sin City.
Thursday, August 9, 2007
Tomatoes
For anyone that has read my past post, I planted tomatoes with my dad this year and I bragged about my first harvest. I even took my tomato to work with me and showed my co-workers my perfect tomato.
Today's blog is to inform you that I am overwhelmed with tomatoes. Big ones, long ones, huge ones. They are everywhere.
I told my co-workers that I would be bringing some in for them to enjoy but, that won't put a dent in the crop that is growing in the tomato patch.
I am not Italian, althought I do make a mean ziti, broccoli rabe, caponata (thanks to a guy name John from Edison who I met and cooked with at the East Brunswick Vo-Tech High School's culinary program), sausage and peppers, lemoncello cocktail and meatballs, just to name a few.
I want to make Sunday sauce, but I want a recipe fromthe old country. Can anyone help a sister out?
Today's blog is to inform you that I am overwhelmed with tomatoes. Big ones, long ones, huge ones. They are everywhere.
I told my co-workers that I would be bringing some in for them to enjoy but, that won't put a dent in the crop that is growing in the tomato patch.
I am not Italian, althought I do make a mean ziti, broccoli rabe, caponata (thanks to a guy name John from Edison who I met and cooked with at the East Brunswick Vo-Tech High School's culinary program), sausage and peppers, lemoncello cocktail and meatballs, just to name a few.
I want to make Sunday sauce, but I want a recipe fromthe old country. Can anyone help a sister out?
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