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Anybody watching this?
I got into it last season and fought it rather entertaining. I'm not sure they're actually picking the best chef, but they certainly pick one that has to be quick on their feet and up to a very spontaneous challenge. Yeah, I tune in for Padma too.  **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
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I watch her... I mean it too
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Always recorded in my house...
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She looks good draped in silk, I mean, really good.
Too bad he was forced to divorce Rushdie after Striped Bass suppliers threatened to boycott the show. |
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The Zoo show seemed a bit over-the-top. The premise was weird and the teams seemed generally disfunctional.
The worst team won that honor by a mile though. Their food looked miserable. Apparently tasted worse. And they loved each other so much. Funny in a sad way. **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
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I like the show a lot. Funny how it is not on the food network, and is better than almost every show on the food network IMO. FN could/should be SO much better.
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I agree. It seems odd that Bravo has this type show.
Food Network has a lot of weak shows. The good ones are far outnumbered by the crappy ones. Another network that does some interesting food/drinking shows is Fine Living. You have to look for them, but they are there. AZN has the truly classic show. Get Drunk in China. No kidding. **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
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Yeah. The more I'm thinking about it. I like Take Home Chef too (not FN). Maybe I just like that one because he picks up the hottest little MILFs.
I think there is only like 5 minutes of actual cooking, but who cares?I also like the guy who eats all the weird food around the world "bizarre food" or something - that's Travel Channel I think. I like that one. Food Nework needs help. Emeril's live show is beyond ridiculous. Iron Chef is WAY too over the top and silly. I like Diners, Drive ins and Dives and a few others - but like you said, very few. Ohh, forgot Giada's italian cooking show. Seeing her slice garlic with her prime Italian "Cleavage" is always worth a viewing... and she does cook my style, which I like. Unlike college dorm 10,000 calorie dish girl - Rachel Ray. "Let's just put another stick of butter in there..."  |
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Add a lil EVOO and YUMMO |
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Good Eats is good, although Alton does get a little wacky at times. He is informative. Sometimes funny. He often has some kickin' good recipes.
Taylor's Ultimate is good, but doesn't seem to be too often for some reason. Giada. Yadda. **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
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Andrew Zimmern...great show "You throw a rock, I'm going to throw a concrete block back" |
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Wife and I are "Top Chef" addicts...we've been tuning in since Season 2. Personally, Padma irritates the hell out of me...practically every time she opens her mouth I cringe and squirm with irritation. I personally thought Niki and her ****balls, er...mushrooms, deserved to be sent packing, but it appears the producers stepped in and decided to keep the "cute" woman around for at least another round.
The past two seasons have convinced me that this show really hits its stride when the competition starts to get pared down to 10, or less, contestants. |
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Well, I really don't tune in to "listen" to Padma, I agree, Nikki should have gotten the boot, but the lady that did wasn't much better. I really can't imagine how they made a mushroom dish that looked so bad, and must have tasted worse. Adding Pecorino to make it more appealing visually? What? All three of those folks need to leave the show, and probably will over the next few weeks. **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
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The faux-hawks and foul language are a turn off. Every other word is beeped. Why can't they choose educated and intelligent contestants? The youthful arrogance of most of these folks is amazing.
And the "molecular gastronomy" crap is a pantload. "Oooh, I'm gonna cook my beef with a laser and add some foam and tree branches, aren't I on the cutting edge?" ********************************************** "I wish I'd a been a doctor. Maybe I'd have saved some life that's been lost. Maybe I'd have done some good in the world, instead of burning every bridge I've crossed." -Bob Dylan |
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That's really a good point. I understand that there is some significant pressure, but bleeping half of their words only shows they have a limited vocabulary.
I never had heard of the molecular cooking. How silly. I also didn't know that the Chefs could bring their own tools and gadgets. I thought they could only bring their personal knives. **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
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I think the molecular gastronomy thing is interesting...but I think it's best served as being an accessory to one's culinary point of view...for Richard (is that his name?) to base his entire culinary repertoire on molecular gastronomy seems to be a mistake, IMO. Although I don't profess to know much about molecular gastronomy, it seems like something that could go very wrong in the wrong hands...the eucalyptus branches really opened my eyes to the possibility that he shouldn't be messing around with molecular gastronomy nearly as much as he is...it just gets gimmicky after awhile...a touch here, a touch there - great, but to have every dish be all "m.g.'ed"...geez! Whatever happened to stovetop, oven, and raw materials!?! I predict our molecular gastronomist won't last past the top 8. It's still too early for me to call any of my favorites.
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Uh, yeah, I agree. if you need a gimmick to make yourself a good cook, then you obviously aren't. As for the stuffed mushrooms, how does one make a stuffed mushroom that is not brown and round? Unless it is stuffed with something light-colored. I don't get it. |
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I agree. I love the show but the cursing and bleeping is getting a bit much. Especially when getting really pissed at geeky kitchen/food stuff. "I can't believe my sufle f&ckin sank" or "I couldn't find the [bleep] white pepper!" |
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Andrew Zimmern lives here in Mpls and I hear alot of interviews from him and watch his shows. I can barely watch sometimes the things he has to eat.
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I watched season 3 and can't remember the F-Bomb being dropped as much as it has in the 1st 2 episodes of season 4. It really is a big turnoff. As far as the contestants are concerned, last season's seemed to be more likable and, although this is a bit shallow on my part, there is not a "looker" among the female contestants this season as there was last season with Casey. In the early part of this season's show it appears to me that the contestants of season 4 were more talented as well.
__________________________ Alta is for skiers! |
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If you can find kitchen staff that don't swear like sailors, good luck to you. It's just something you get used to hearing in that environment. I'm not saying it's attractive but it's a reality.
I'm not really into this season--yet. It seems that too many people are cast because they are friends or acquaintances of people from past seasons. I don't need any good looking contestants but I would like some better challenges and I'd like to see the Chicago food world represented in judging. It's a pity they felt the need to ship in Wylie Dufresne when Homaru Cantu is in our city. |
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In my opinion, an effective Kitchen Manager/Chef would neither use foul language nor allow it among his staff. If these folks are "serious" "Top Chefs," they should have professional decorum, in my opinion. Cooking, in its truest sense, is a form of hospitality. Foul language is not hospitable and has no place in a professional kitchen. These people just seem uneducated and unsophisticated in my view.
Because it occurs does not mean it is acceptable or desirable. ********************************************** "I wish I'd a been a doctor. Maybe I'd have saved some life that's been lost. Maybe I'd have done some good in the world, instead of burning every bridge I've crossed." -Bob Dylan |
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