I think you’re right, but i also think that, even if Kenny had made the best dishes ever to be served to mere mortals, Angelo would still have found a way to vote for him, and at least one or two others probably would have done the same.
Kenny’s schtick is getting a old, and he’s not as good as he thinks he is, but Angelo is a much bigger asshole, in my opinion.
Yep, i think that would have been far better.
Yeah, that’s why I said “if it’s true.”
Can I say plus 100 on both of these? My wife hates the judge your fellow competitors challenges because as soon as one person voices an opinion everyone agrees with it. And Angelo was very quick to launch his criticisms.
It was kind of cool when Tom cross-criticized the acid comments.
Regarding the pre-views , looks like there is going to be a ‘Peapuree-gate’
Which is why I’m hoping Kenny hangs in there, despite his lackluster performance as of late.
I’m all for strategy, but I don’t know…there’s something about this season that isn’t sitting well with me, and I’m not sure if it’s game-playing over the food. Or the cheftestants, for that matter. Maybe it’s the way it’s being edited or produced…I can’t put a finger on it, but it’s bothering me enough not to care whether I watch the rest of the season.
I agree that this is a very lackluster season. The contestants are just not that good. Prior seasons, there have always been a couple of dishes that I think, “OOOh, I’d like to try that!” This year, nothin’. Most of them, I’d not even want to bother eating if it was served to me.
And the challenges: seems that they’re running out of ideas. The double-apron was just silly. Making baby-food was ridiculous. The parents who have actual babies had a difficult time, because babies don’t like highly seasoned foods – the blander, the better. But the judges won’t stand for bland. Oh, well, there’s always hope for next season.
Yep. The more I think about it, this may actually be the season where Top Chef has jumped (heck, rocketed over) the shark.
Yup. Boooo-ring. The food isn’t interesting and is often repetitive, and the competitors seem desperately unable to judge their own skills.
Hey, remember back in season 4 when we liked the show? 
That season’s winner, Stephanie Izard, has finally opened her new restaurant, Girl & the Goat. Yes, goat is featured in at least one dish, plus her previous traveling chef appearances were called the “Drunken Goat.” Looks yummy, and it’s getting good reviews so far.
Ah, Stephanie Izard! The menu looks tasty. Plus, I’d nearly forgotten how damned cute she is. I think I’ve just renewed my crush on her.
Poll: Did Alex take the pea puree?
Second poll: Will he be the pariah?
No kidding.
And come on, there were cameras around the whole time. So, IMO, most likely the producers are jerking us (and maybe the contestants at the time) around.
We need to see what Tom says about this on his blog I guess.
Who needs all that time to make a pea puree? And how hard it is to puree some peas with a few other ingredients anyway?
Just read his blog.
I nearly went crazy waiting for Padma or one of the cheftestants to properly identify the qf as an amuse bouche on a toothpick.
Art Smith looked sick. I know he lost weight. But what happened to his energy? He was very hyper on TC Masters.
I was shocked that the cheftestants didn’t know how to use top level proteins. The Palm restaurant is a legend in Washington. Of course they have have giant lobster, big lamb chops, and porterhouse steak. That’s what you expect in a restaurant of this quality. What kind of cheftestants do they have this season? If they prefer small lobsters then perhaps a job at Red Lobster suits their skills. 
Amanda can cook cheap steak at Applebees. How could they complain about quality proteins that most professional chefs would love using?
I found salt gate very strange. Basic items like salt, pepper, and sugar are normally available at kitchens. Usually Padma says something if the cheftestants are expected to bring everything they use. Heck, they could grab a salt shaker out of the dining room.
to continue…
I can’t imagine 8 chefs bringing 8 salt & pepper shakers and 8 bags of sugar. That’s stupid. They have a remote pantry with basic staples at every shooting location.
Although Kelly deserved to be on the bottom for over salting - I couldn’t believe Amanda didn’t get some guff for cutting away the bone of the steak. And then they complained about Kelly’s steak size but that was the assignment - to cook that specific cut of steak.
I liked that although he belly-ached every where else about the pea puree, Ed (?) didn’t bring it up to the judges.
Usually the cameramen will not-so-subtlely show where the pea puree actually is, or show it being stolen. I’d guess this is one of the rare incidences where they just don’t know. Although, if I was transporting food with 9 other people, I’d be certain to label all my Gladware ™ containers. Maybe they need to bring on Sharpie as a sponsor.
And Kenny is still delusional.
StG
For the two with lobster, I think the complaint was not the protein itself or its size, but that they had to break down all those lobsters, putting them behind everyone else with prep.
I was also surprised that none of the judges mentioned that Amanda cut the steak off the bone. As one chef (Kelly?) said, she cooked a strip and filet, not a poterhouse. Also, was it Kelly that said she had never cooked a porterhouse? That was a bit surprising as well. Coincidentally, I bought porterhouse on sale yesterday and I’m looking forward to that tonight (on the bone).
Kelly Liken, despite crying profuse, Kelly-Liken-sized tears, survives another Top Chef elimination challenge, so she doesn’t have to go back and just be a chef at Restaurant Kelly Liken, and the TC judges can keep witnessing just what Kelly Liken is made of, chef-wise. (Kelly Liken).