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So Close You Can Taste It

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After a long, delicious season, the third Top Chef reaches a conclusion on Wednesday. Both the MSM and the blogs are abuzz about the finale, and the biggest focus? Hung.

4th Place Brian on Hung: he’s an angry little man.

The Hater defends Hung; takes on Bravo’s very questionable text message polls.

Hung defends himself, hates on Casey, and claims Bourdain wants him to win.

We won’t have to go Padma-less for long: Season 4 is already filming in Chi-town.

And, in case you missed any of my ramblings, all our Top Chef recaps, along with our famed Padma Lakshmi photo gallery, can be found here.

Photo: Men.Style.com

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Bourdain Not Just a Food Snob

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Because he’s been endorsed as one of your favorites, we’re putting in an effort here at ES to follow the life of Mr. Anthony Bourdain at least 1/10 as closely as we follow the magical adventures of Ms. Lakshmi.

T-bo has an unexpected essay in this week’s SPIN, in which he reminisces about being a 70’s punk rock chef (that’s him on the left). Not surprisingly, Tony has strong feelings about music as well as food, and also not surprisingly, most of those feelings are negative.

Among the acts on Bourdain’s shit list are Jethro Tull, the Sex Pistols (who he compares to N’Sync) and (try to control yourself, star ES contributor), Liza.

Photo: SPIN

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My Low-Fat Tofu Chai Latte Brings All the Boys to the Yard

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Sure, we’re all obsessed with food here at ES, but I’m not sure we’ve taken it to the extremes of soul mate finding.

As the MSM struggles to find its “hip” bone, Newsweek online brought us the touching and tragic story of vegans and vegetarians trying, against all things beef, to find love — with each other.

Yes, apparently a vegan and a veggie is not a match made in the garden of eden. As vegetarians still eat animal by-products, they can be deemed “murderous” by their supposed vegan allies. Love is not blinded by a gorgeous leather jacket from Florence, apparently, but that’s another story.

Although, I have to admit, I’ve previously threatened 80 Proof with breaking our lease – to no avail – if he doesn’t at least try one of the heirloom tomatoes I brought back from the market.

Maybe it’s food that conquers all?

Photo: UNC

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Hott Links: Puff the Magic Pastry

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Washington Post food blogger Kim O’Donnell made the exact same kitchen faux pax that I did. I think we must be cooking soul mates. Don’t worry, Kim – one day we’ll meet in a flaky, phyllo heaven.

Celebrity hot sauces are so hot right now. [Stereogum]

Hidden between fluff pieces on General Petraeus and President Ahmenidijad, the New York Times Week in Review offers an in-depth analysis of the cupcake trend, asking such soul-wrenching questions as:

– Should cupcakes be banned from school bake sales? (No!)

– Can the cupcake loyalist support the sale of a chocolate Guinness cupcake with green-tea cream cheese frosting? (Bring it!)

– Has the cupcake been stolen from the people by the baking aristocracy (are you fucking kidding me?)

Photo: Stereogum

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Hott Links: Cheflebrity

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Somewhere between Jacque Pepin’s tasteful entry into television and cook books and Rachael Ray’s creation of a media conglomerate, chefs dove into the role as full time celebrities.  The gossip pages are taking full advantage.

Marco Pierre White: “Jamie Oliver is a fat chef with a drum kit” [This Is London]

Gordon Ramsay: “F**k me, bollocks to that.” [TMZ]

Nigella Lawson: “The[se] … aren’t particularly healthy.” [Daily Mail]

Honorable Mention:

Mario Batali trying to save his TV career by eating in Spain with Gwyneth [Slashfood]

Top Chef contestant trying to stay in the spot light [TMZ]

Photo: Daily Mail

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liza contributed to this post.

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Hott Links: The Single Greatest Picture of All-Time

Can’t handle a 72 oz steak? How about 1 pound of ground beef and 1 pound of fries? [The Food Monkey]

Who needs ramen noodles? [The Monkey Chow Diaries]

And of course… [Alton Brown]

Photo: TNR

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All Popcorn, All the Time

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Previously on ES, we told you how to pop your own corn, you didn’t listen, and we laughed at you when you got weird diseases from licking those microwavable bags clean.

Now, New York Magazine examines the shockingly high number of top-tier chefs who are following our popcorn lead. Of course, these fancy pants chefs jazz up their popping with all kinds of fatty goodness, because obviously, the problem with popcorn is that it’s just too healthy.

At Aquavit, chef Johan Svensson’s secret is to forget the oil, and instead he cooks his popcorn up in rendered duck fat. (Duck fat is so hot right now – cookthink has a good explanation why.)

But the clear winner has to be LES newcomer Spitzer’s Corner, where they wisely follow Endless Simmer Commandment #2 (there’s nothing bacon can’t improve). Their popcorn is cooked up in pork fat, topped with bacon bits, and then…wait for it….topped with more pork fat.

Bravo. Even G-d couldn’t find fault with such an ingenious use of pig.

Photo: 5 cent ride.

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