# Top Chef 12/10 **URL:** \ **Category:** Cafe Society\ **Created:** [December 11, 2008, 4:25am UTC](https://boards.straightdope.com/t/top-chef-12-10/476675 "2008-12-11T04:25:40Z")\ **Posts on this page:** 2\ **Page:** 3
**Author:** ![Doctor\_Who](https://avatars.discourse-cdn.com/v4/letter/d/ed8c4c/32.png) [@Doctor\_Who](https://boards.straightdope.com/u/Doctor_Who)\ **Post date:** [December 12, 2008, 5:21pm UTC](https://boards.straightdope.com/t/top-chef-12-10/476675/41 "2008-12-12T17:21:12Z")
> [@Shark\_Sandwich](#): > > In the first episode, didn’t she say something like, “I’m Indian, but I’m going to show them that I can cook more than Indian food,” or something like that? I’m almost sure she did. Yes, that’s exactly what she said. And then she made chutney. ---
**Author:** ![FallenAngel](https://avatars.discourse-cdn.com/v4/letter/f/5daacb/32.png) [@FallenAngel](https://boards.straightdope.com/u/FallenAngel)\ **Post date:** [December 12, 2008, 6:21pm UTC](https://boards.straightdope.com/t/top-chef-12-10/476675/42 "2008-12-12T18:21:03Z")
> [@AlsoNamedBort](#): > > I have a feeling that the problem with rice is that they have to make ginormous amounts while still doing other things in a kitchen they are not used to. And I’m pretty sure that there’s sort of a time limit where Risotto stays the right consistency, and many chefs forget about how long their food will sit. This. Risotto is a very simple dish, but not an easy one. It requires a great deal of attention and must be served promptly. If it’s allowed to sit and cool, it turns gloppy. Another problem Eugene mentioned is that there was a new rice cooker he’d never seen or used before. While I’d imagine in most cases a rice cooker is a rice cooker is a rice cooker, any difference in your routine or mise en place can lead to a screwup when you’re making enough for 40-50 portions of anything. Sure, it was a bad error, but not one that’s incomprehensible. [Previous page](https://boards.straightdope.com/t/top-chef-12-10/476675.md?page=2)