To quote another bit of Tom’s blog:
and
StG
Inneresting. By way of contrast, on PROJECT RUNWAY (last season?), the judges sent someone home from the winning team on a team project. It was somewhat shocking. Different rules, I guess, for different programmes.
(I hope I’m remembering right and that it was PROJECT R.)
Even if Alex didn’t do a damned thing, then that merely means the four-member 2121 team lost to a three-member EVOO team. In fact, Alex made things worse with his poor skills out front, and his team still won.
Except that they were explicitly told before the challenge that each team member had to be responsible for at least one dish.
By your logic, in Restaurant Wars a single person (e.g., Angelo) could take charge, plan every menu item, and simply use the others as his sous chefs. That’s not how it’s supposed to work.
Rivalry? hehe maybe the dick length contest was a rivalry, but as far as cooking, As much as I think Alex is a smarmy arrogant ass, the cooking issue reminds me of the old line that a hammer and a nail don’t qualify as a rivalry.
It’s a fine line, though. I think Michael basically did that (and he completely took over Robin’s dish and contributed the elements the judges like) and he won. He would have done that if Bryan hadn’t been on his team telling him to STFU.
Restaurant Wars got a less interesting to me when they decided to take the restaurant element out of it. Yeah they have to name a restaurant and have somebody up front, but I miss the days when people actually had to design their restaurant and act like they were really having an opening night, rather than just another team challenge.
Regardless, it was ridiculous for the losing team to think they could avoid the consequences by throwing Alex under the bus. That’s never been how it works on Top Chef. Also, I’m glad Kenny is gone.
The producers are working hard to give the illusion that Angelo has any real competition. The win is Angelos unless he chokes like Richard Blais.
I was thrilled when Stephanie won in S4. Blais’ menu was ambitious and he tried to do too much. He admitted at judges table that he blew it. I bet he felt like a Dick. 
I’d love to see Kelly win this season. But Angelo will have to help her by screwing up.
Yep, and that’s why i really don’t like putting Michelin Star and Beard Award recipients in with a bunch of also-rans.
Not only is he a far more accomplished chef than the rest, but the producers have put themselves in a position where, even if he really fucks up one of the challenges, they probably can’t send him home because every single viewer will know that the best chef has been eliminated.
They need to decide what they want this show to be: a best-of-the-best competition, or a competition for young, talented-but-untested newcomers. The current arrangement is a mess, and i’m on the verge of ditching the show now.
I just don’t get the love for Kelly, Like I said at the beginning, she is the psycho perfecto-my-way chick that is gonna stab someone with a knife someday
I’ve never seen a full season of Top Chef before, but I don’t think Angelo has it in the bag.
Wouldn’t they send him home if someone makes a better dish than him in the final challenge? It seems like that could easily happen. It’s not like he’s winning every competition, or even finishing in the top every time.
That’s what I like about Top Chef. One screw up and Angleo is out the door like anyone else.
Angelo does seem like the best chef in this rather weak group. But, there’s no way of knowing who will cook the best meal in the finale.
Hosea won S5 and he certainly wasn’t the best in the group. I’d put him about 4th. Several better chefs made silly errors and got eliminated early.
This was a great episode. First time in awhile that I watched the repeat. I noticed for the first time that they take breaks after cooking the QF. Everyone was covered in sweat and literally gasping for air. They were dried off, hair combed, and the woman’s makeup was touched up when they presented the food to the guest judge. I hate to think how long that food sat and cooled. Maybe a half hour? Trying to judge cold, congealed food can’t be pleasant.
Angelo said at the start of the show that he was mentally exhausted. He expended a lot of energy leading the team in RW. He was running all over that kitchen making sure no ones screw up cost the team the win. Then the very next morning they have another QF. The pace is brutal. Every season the chefs get burned out towards the end.
Angelo looked really out of it this time. He’s lucky to squeak out with only a butt chewing from Tom. I hope he gets more rest before the next challenge.
I love chicken cordon bleu. We buy it frozen at Sams Club. I’d love to try Ed’s version. Tiffany continues to surprise me with a QF-EC double win. Where did she get those skills? Her bio doesn’t show much training. She cooks at some seafood place called Go Fish Ocean Club. She’s never worked for a major chef. Somehow she’s kicking culinary butt. I’m liking Kelly better as the season progresses. She’s kind of cute in a frumpy unkempt way.
So long Alex. Glad that he finally got eliminated.
aceplace57 - I didn’t notice that about the quickfire tasting. In fact, just the opposite - I noticed Angelo was still sweating, and I don’t think it was just nerves.
The win for Tiffany really pushes her ahead of everyone, even (maybe) Angelo. It’s getting more interesting as the weaker chefs are eliminated.
StG
I give the episode a typical-for-this-season C-. At this point, I’m beyond sick of the cutesy challenges and the contestants that I’m starting to care not one whit about. When a two hour episode of Masterchef airing on FOX is more compelling than the latest episode of TC, then it’s time for some serious Top Chef retooling.
Tiffany is shaping up to be my all-time favorite contestant ever. Her quiet confidence, and laid-back assessments of both her competitors and her self are truly refreshing.
I keep trying and failing to watch MasterChef. I loved Gordon in Kitchen Nightmares. But his attempts to create intensity with that full-body-tensed twitching when he talks are just too distracting. And the spray-on tan, while not Valentino Orange is just completely out of place on his pale Irish self. Jake is great, and the sweet 22-year old whose names escapes me, but overall Gordon is chasing me away from the show. It’s barely down the “Camp” scale from Iron Chef (And I’m referring to the Japanese version here.)
I get about 10 minutes in and I have to switch.
I’m in love with Tiffany. I think she’s an absolute doll, and she can cook. I don’t like the drama the producers keep trying to fabricate between her and Ed. When she won the trip to Paris she said, “I have a honeymoon” or something similar, and then they cut to Ed looking down at his shoes. And is this the first episode where Ed mentions his girlfriend? Can’t remember.
I wasn’t a fan of Ed’s dish. One of the things I love about Cordon Bleu is how that ham and chicken juices turn the cheese into a salty, cheesy sauce. I don’t know if Ed’s inside-out version would be able to pull that off.
Did anyone else notice the big GULP Angelo did when Tom asked him if the puff-pastry was store bought?
I probably would have gulped too. In a vacuum, I don’t think it’s necessarily wrong to buy puff pastry for a challenge on TC. I mean, what are you going to do? Spend three hours layering and flattening dough? Hardly.
So when Angelo bought it and justified it by saying that it really wasn’t an intregal part of his dish, I was fine with it.
But the dish case out and it turns out that the puff pastry was a huge component. Probably a third of the dish. There was the pastry, the beef laying on top, and a sauce to accompany it. Tom’s comment was spot on: the puff pastry didn’t need to be there at all because Angelo probably should have stretched a bit and reinterpreted the dough portion to something else.
But the fact is that this pre-made frozen pastry was used, it was a huge part of the dish, and he royally screwed up its preparation.
Was I the only one super annoyed at Kelly for not knowing how to cook rice? I mean, seriously, I live at 6500 feet and rice takes 20 minutes to cook. I don’t believe it takes rice a full hour at 8000 and even if it did, she’s never cooked rice anywhere else before in her life?
pepperlandgirl - And she did it in a ricecooker! I thought those pretty much just let you put in the rice and water and push start.
StG
Not if the calculations are off. The rice cooker keeps on cooking until the water boils off and it reaches a certain temperature in order to trigger a shutoff switch. If Kelly put in twice as much water as she really needed, thinking she was still cooking at 6000 or 8000 feet, the entire thing will just keep cooking until it turns to mush.
That said, you shouldn’t need to add more than 25-33% more water in Denver than in DC and it shouldn’t take more than about 40 minutes to cook the rice in Denver. So both her amount of water and the amount of time she claims she’d need were way off. Unless that was brown rice in disguise (which would have been awesome for the challenge).