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Top Chef
by gansie
ES Inbox:
from: belmontmedia
to: gansie
date: Wed, Jan 28, 2009 at 1:09 PM
subject: Fwd: Join us at GSE Tonight!I think I’d rather stab myself repeatedly with a sharp object.
You don’t have to muzzle your nasty thoughts with a Good Stuff Eatery burger. Instead, direct your bitching about Spike and his extended 15 minutes of fame during the Endless Simmer Top Chef live blog. And I promise, no more poll questions about doggystyle.
by tvff
Ahhh…”Restaurant Wars.” Two words that bring smiles to the faces of Top Chef fans almost as quickly as “Bourdain appearance.”
Of course, this time we get a ho-hum episode of Wars, which is only fitting since we’re in the middle of what is, frankly, a fairly lackluster season. After all, that’s why we’ve taken to filling our time with diversions like the Tracker.
Restaurant Wars usually provides a great opportunity for some world-class screw-ups from the teams. Yogurt soup, anyone? So it would stand to reason that Toby would come out with guns a-blazing.
Not so much.
Sadly, Toby’s contribution to the discussion this week was pretty meager. The conjecture heard around the Endless Simmer water cooler is that maybe the producers have decided to reel him in a bit during the editing process. I guess we’ll see if he’s relegated to second string judge from here on out. If nothing else, maybe he’ll have a higher batting average with his insults if they trim some of his more misguided attempts.
Now that I’ve sufficiently lowered your expectations, on to the scoreboard…
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by tvff
I have serious issues with scallops.
Mrs. TVFF loves them. She orders them every time we got to some fancy-pants restaurant. This is because she says that scallops from a quality restaurant are “sooooo delicious,” and that it’s a sign of a good restaurant if they do them well. I love her, but she’s wrong about the second point (the correct litmus test is, of course, duck). However, I dutifully try them and they are, for the most part, a perfectly reasonable meal.
It’s clear that many people absolutely love the things. They will tell you that they brown nicely, they’re a healthy source of protein and they serve as a wonderful canvas upon which you can create your dish. That’s one way of looking at it.
Another way to look at it is that scallops are a highly overrated ingredient and are, quite often, a major disappointment. And possibly a serious threat to our reality television contestants and Hollywood personalities. So I take it upon myself to do what is necessary — to put scallops in their place.
I know I’m not the only one who feels this way. And, no, I’m not being irrational, either. So I present to you a six-point argument explaining why these bottom-dwelling bivalves need to be taken down a peg or two:
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