After shopping pick me up

Had a marathon Christmas shopping day on Saturday because:

1. I've been a big procrastinator this year.

2. I was hoping to find good sales.

By the end of the day - and after searching four stores for a toy that I still can't find - we needed a big pick-me-up. (I don't even want to think about all the wrapping I have to do tonight.)

Parked the car outside of Eclipse Bistro in Wilmington and one of the owners Nick Georgi greeted us at the door.

After glasses of pinot grigio, great mini crabs, a crunchy giant wonton stuffed with shrimp with black beans that was like an edible Christmas present, and gorgonzola/caramelized onion flatbread - all was right again in the world.

Probably didn't need the chocolate torte that followed, but who could resist a sugar-rush after all that shopping?

The Eclipse guys - who also own Dome Restaurant & Bar in Hockessin - are planning to open a new Italian restaurant, Capers & Lemons, in February.

Details to come. Stay tuned.

Reader mail (UPDATED)

It's late. But it's here.

Reader mail. You ask. We answer. Every Friday. Got a dining question, email me at ptalorico@delawareonline.com.

For today's Taste column, I compiled some of the best dishes I tried this year.

Not everyone agrees with my list. It's my list. If you don't like it, make your own list.

And one reader did just that. Here's what's in the mailbag:

AVID FOODIE SHARES HIS OPINION

QUESTION: Patricia,
I'm sorry but I can't help but strongly oppose your selection of Culinaria for your Best Tastes of '08. I am an avid foodie and frequent diner of Delaware's finest dining establishments, but after several trips to Culinaria, I believe it's one of the most disappointing "upscale"
restaurants in the state and region.
You know what the secret is for those mashed potatoes? Loads and loads of butter and salt. The menu selection is pretty tepid and lacking imagination, too. Chicken and mashed potatoes for 19 bucks? Truly offensive. If North Wilmingtonians truly believe that Culinaria is a taste of inventive and dynamic cuisine, they are sorely mistaken.
I have no personal vendetta against the restaurant, I just wish that perhaps in the future, writers and critics can include other Delaware-area establishments like Moro, Bistro on the Brandywine, Domaine Hudson or the Blue Pear Bistro. Steer people towards those and then you/they will truly understand the definition of fine dining.
-Adam C. Warner
Delaware Resident

ANSWER: Adam,
Thanks for the email and sharing your comments.
Domaine Hudson, Moro, Bistro on the Brandywine and the Blue Pear Bistro are all very good dining establishments. And yes we have, indeed, written about all of these restaurants in The News Journal - photo above is Jim Barnes, owner of Blue Pear Bistro - and have shared them with readers. But maybe not all this year. Most have been critically reviewed by Eric Ruth, who shares the Taste column with me.
Today's article was a compilation of the restaurants I wrote about or reviewed in 2008. Many are new establishments, not all fine dining. Eric may be sharing his own list in an upcoming column.
You may not agree - taste is subjective - but there are apparently quite a few people out there who love Culinaria's mashed potatoes. When I was dining there earlier this year - and the hostess told us the kitchen ran out of potatoes - several people standing and sitting near us at the bar began talking about how much they loved the potatoes. These were unsolicited comments; no one knew I was a News Journal food writer.
And, yes, as a professional food writer for more than 10 years, I do understand the definition of fine dining. But this column wasn't only about fine dining establishments. For instance, I certainly wouldn't call the Claymont Steak Shop a fine dining restaurant - nor, I believe, would its owners - but I feel very comfortable recommending it to News Journal readers. That's a heck of a good cheesesteak.
Thanks again for writing.

UPDATE 12/23/08: Culinaria owners respond.

ANOTHER FOODIE DOES TOO: FORGET PHILLY, GO TO CLAYMONT!

QUESTION: Patricia,
I grew up eating those Cheese steaks in Claymont. That's one of the first meals I have each time I return for a visit. Call off the search, you won't find a better one, even in Philly.
Regards
Jeffrey Weidel
Vice President, Halldin Public Relations
Roseville, California

ANSWER: Woo-hoo, Claymont gets a California shout-out - photo to the left is some Claymont Steak Shop fans - and Second Helpings has readers across the country. (Oh boss, boss? Someone needs a raise for Christmas...Hint, hint....)

FRUITCAKE FANS UNITE!

QUESTION: Hi Ms. Talorico. I just wanted to let you know I tried your [fruitcake] recipe last weekend! I was inspired by your article, and thought the fruitcake sounded good. My only previous attempts at fruitcake was a chocolate cherry fruitcake which had also come from the newspaper. I made it pretty much like you did. Today I brought it in to work to share...everyone said it was really good. I can only assume they weren't lying. Seriously, it's even been enjoyed by my son's picky fiance! I'll be sharing it along with my Christmas cookies to friends and co-workers. Thanks for a great recipe. No doorstops for me!
Carol

ANSWER: Carol, this kind of news warms my heart. I got a lot of fruitcake grief - that is, until friends, family and colleagues all tried a slice of my modernized homemade fruitcake.

WHERE THERE'S SMOKE, THERE'S BARBECUE

QUESTION: I saw on the Delawareonline blog site you mentioned Famous Dave's BBQ. Have you ever tried Durham's BBQ? It's on Elkton-Newark Road just across the state line into Maryland across from Wawa. I haven't been there in a while, but I remember it being pretty good. They have brisket, ribs, ham, sausages, kielbasa. It is take out only.

Thought you might want to give it a try.

Chuck Leary Jr.

ANSWER: We've been big fans of Durham's BBQ. I've written about Durham's several times. And I know some people love getting their smoked turkeys for the holidays. Readers: If you haven't been, you need to check it out.

NEW DINING TRENDS?

QUESTION: Ms. Talorico,
A friend of mine told me about recent trends in California with restaurant menus designed to make fine dining affordable, such as the recent proliferation of special fixed-price menus and the upsurge of more casual bistros, brasseries or even sushi. These are fixed menus with multi courses at more affordable prices, which allow restaurants to gauge their ordering more accurately and balance costs better while still offering their customers a taste of luxury. Do you know any restaurateurs in Delaware that are trying some of these new tactics?
Thanks!
Jim

ANSWER: Restaurateurs? Can you share some info?

UPDATE: Here's an email I received from Tom Hudson, owner of Domaine Hudson in Wilmington.

In response to your reader's question, we are currently offering 3 courses for $35 to help diners to enjoy good food without big prices. Our online reservation system, OpenTable.com, recently held a nationwide event called Appetite Stimulus Plan, where all participating restaurants offered 3-$35 menus. This was so successful that we have elected to continue from the original 11/14-11/21 dates through 12/30/08. We also anticipate offering this in 2009 also (but not on New Year's Eve, as chefs Jason and Mark have a special menu for that night).

Here is a link to the menu:

http://www.domainehudson.com/documents/AppetiteStimulus_120808.pdf

Top Chef recap

Was last night's episode a gift or a big lump of coal?

I'm leaning toward coal.

First off, it's kind of goofy the way the cheftestants have to act like it's Christmas when, in reality, it was really Christmas in July or August or some other warm weather month.

And those holiday decorations? Cheese-ball. I also hated that the theme for the Elimination Challenge was based on the 12 Days of Christmas. Bigggggg, strettttccchhhh...

And since I'm so cranky this morning, why is everyone still sleeping in bunk beds? (Geez, what is the Bravo budget?) I know I've harped on this before, but you really shouldn't have to sleep in a bunk bed pass the age of 12.

OK, I just took a Christmas cookie/coffee break to settle down my inner Crankenstein.

Now onto guest judge and my favorite ex-con Martha Stewart.

Let me say, I adore Mrs. Stewart. (Photo above is Martha at Winterthur's Point-to-Point with George "Frolic" Weymouth.) She's a control freak wack-a-doodle, but she's my control freak wack-a-doodle.

There's nothing warm and cuddly about Martha. Nada. Zilch. She's the complete opposite of Paula Deen, whom I like to think of as a salty Mrs. Santa. And that's what I like about Martha - she's NOTHING like Paula Deen or, as we call her in my house, Mrs. Mayonnaise.

Quickfire Challenge was making a one-pot meal. (C'mon now, didn't you howl at the moon when Mrs. Stewart says she always makes one-pot meals at home? Whatever, Martha, as her daughter Alexis would say.)

For the life of me, I can't remember what Stefan made. Little memorable food so far this season. To me, Other Bald Guy pulled it out with a paella. Now that's a smart choice. Tattoo Girl stuck with scallops and almost had Mrs. Stewart's vote.

But Cougar Lady wins - really?? - with her mashed cauliflower and meat. That didn't seem like a one-pot dish to me...See, I told you that I thought Martha was fibbing when she said she often makes one-pot meals...

Then the ladies had a Jersey Girl fist bump. Kind of cute. I like Cougar Lady. Cue the Bruce Springsteen.....

Not so cute: Tattoo Guy getting all pissy with Mrs. Stewart because she didn't like his use of cornstarch to thicken a stew. Hmmm, I'm going with Mistress Martha on this one. Some chefs I've dealt with tend to frown on cornstarch and favor flour - or at least arrowroot - when it comes to a thickening agent.

Jumping to what was essentially a Non-Elimination Challenge: Making a dish based on one of the 12 Days of Christmas.

Tattoo Girl skated here, because I think she would have been a goner. Everyone made a yucky face when talking about her seviche. (Is that what it was?)

Now, why can't anyone on "Top Chef" remember to close a refrigerator door or refrigerate a dish? (Remember Dale last season almost screwed up Stephanie's "Top Chef" win by forgetting to refrigerate one of her dishes?)

This is basic kitchen safety. And since my favorite 5-year-old can can remember to close the fridge, I don't understand why 30-something-year-old PROFESSIONAL chefs have such a problem.

My conspiracy theory mind is working overtime and I think one of the show producers "accidentally" left the door open to create some much needed drama. So far, this season, there have been no crazies or chefs sweating into the food or viewer friendly personalities other than the European Union of Fabio and Stefan . Oh, I have no proof about my conspiracy theory, just a thought....

So the chefs leave the barn door open, so to speak, and Other Bald Guy is left with spoiled pork; and Girl Who Wouldn't Make Indian Food has spoiled duck.

All the chefs pitch in to help out their colleagues, and Other Bald Guy and Girl Who Is Now Making Indian Food make THE BEST DISHES EVER!

Cue the sappy music, this is "A Very Special 'Top Chef' Christmas."

Everyone gets to stay this episode! Merry Christmas to all, and to all a Good Night!

Yak. Barf. Bah-humbug.

At least Tom gives the audience a little stocking stuffer by smacking down the chefs for making boring, ordinary food. Grinchy good stuff!

Yes, Virginia, there is a Santa Claus, and his real name is Colicchio.

Celebrity chef or just schlocky celebrity?

I've been known to beat up Rocco DiSpirito, who has popped up as a guest judge on "Top Chef", for becoming a big sell-out.

He forever lost my favor when he began shilling Fancy Feast gourmet cat food.

Now, The New York Times is joining in on the smackdown.

I wouldn't eat that if I were you....

Holy 30-year-old fruitcake, Batman!

When Claymont resident Cindy Curry sent me an email about the fruitcake that had a home in her parent's basement refrigerator, and now her own, since the early 1970s, well, who could resist writing about that?

The oldest thing in my refrigerator is a bottle of duck sauce circa 2006. I should throw it out; no one eats duck sauce, and I'm not sure how the heck I came to have a bottle of duck sauce.

Curry's old, stale fruitcake reminded me of Edward Gorey's story "The Haunted Tea-Cosy." Gorey's pen-and-ink drawings were on exhibit at the Brandywine River Museum a few years ago.

Anyway, the fruitcake tale got even funnier when I called Benson's Bakery in Georgia - who made the fruitcake - to tell them about Curry's three-plus decades old confection.

They had never heard of anyone keeping one of their cakes that long.

Curry had mentioned about possibly giving it to Benson's for a fruitcake museum.

The guy I talked to at Benson's said:

"With all due respect, we don't want it."

Then we both started laughing. He thanked me for the best chuckle of the week and we wished each other Merry Christmas.

Fruitcake can bring people together.

Look for the signs

Some pop culture this week. This first link is to a fun test on the signs and logos we see every day. But how well do you really know them? The test comes from AOL Wallet Pop, and not to brag, but I got 19 out of 20. Some of the fakes are easy to spot.

http://www.walletpop.com/quizzes/company-signs

And speaking of logos and icons, Pepsi has made a major change to its famous swirl logo, now turned to the side and, supposedly, more of a "smile."

You can go to pepsi.com, or here's a more-direct link.

http://www.pepsigallery.com/?or=pusa.1067

Holiday binge eating

Here's a little something from the AP that I'm calling the "Yeah, whatever" story of the holiday season:

Stressed-out over holidays, finances, and a down economy? Before you reach for the cookies, read these tips on how to control the holiday binge.

- Think about how you want to feel on Jan. 2, says Judith S. Beck, author of the "The Complete Beck Diet for Life." Ask yourself, "'If I gain a lot of weight, how will I feel?'" says Beck. (FAT, FAT, FAT! C'MON WHAT DO YOU THINK?)

- Rethink your goals. Rather than trying to lose weight over the holidays, work to maintain your current weight, said Madelyn Fernstrom, founder and director of the University of Pittsburgh Medical Center's Weight Management Center. (NOT IF THERE'S CHOCOLATE AROUND.)

- Do away with all or nothing thinking. Many people feel they have two choices: stick to the diet or abandon it completely, said Beck. But there is a middle ground that is a lot healthier, said Beck, a cognitive therapist. (SORRY, BUT I WANT IT ALL.)

Her example: "I'm going to let myself eat 200 to 300 extra calories every single day for 10 days knowing that I probably will gain a little bit of weight, but also knowing that I'm feeling good that I'm staying in control and still eating in a healthy way." (SOUNDS GOOD IN THEORY, BUT, AGAIN, NOT IF THERE'S CHOCOLATE AROUND.)

- Don't think one indulgence has ruined your diet completely. Forgetting about a diet for a day is different than forgetting about it for a month, said Martin Binks, director of behavioral health at the Duke Diet and Fitness Center. (UNFORTUNATELY, INDULGENCE BEGINS ON THANKSGIVING AND OFTEN RUNS THROUGH NEW YEAR'S DAY - THAT'S MORE THAN A MONTH.)

If you pick a few days and have an extra piece of pie, you're not going to do that much damage, he said. But make sure free-for-all eating does not last until January. (HA, HA, HA.)

- Think about the purpose of the gathering. Is to be with friends and family or overeat? said Binks. (THE ANSWER: OVEREAT.)

- Observe other dieters. Compare yourself with people who are losing weight or maintaining weight loss, said Beck. Dieters often compare themselves to people who are not dieting and then feel resentful and deprived watching them eat, she said. (I LIKE TO STAND NEXT TO THE FATTEST PERSON I SEE AT THE MALL. IT MAKES ME FEEL SO MUCH BETTER.)

- Be mindful of what you are eating. Pick and choose what you eat and drink carefully, and monitor your portions, said Fernstrom. (CREAMY POTATOES, COOKIES, HAM.....)

- Find another coping mechanism for stress. "There are many people who don't eat when they are under stress," said Beck. "What do they do to cope?" (WHO ARE THESE PEOPLE? I'VE NEVER MET THEM BEFORE?)

- If you feel entitled to eat because you are under a lot of stress, remind yourself that eating whatever you want and whenever you want is incompatible with goal of losing weight, she said. (WHY DO THINK THE GYMS ARE SO BUSY IN JANUARY? NO ONE IS FOLLOWING THIS ADVICE.)

All aboard....

Hop onto the crazy train this week.

The countdown to Christmas begins and I haven't started any shopping yet. The family is scaling back this year - whew, and isn't everyone? - but there is still the obligatory toy store trips and, ugh, wrapping to do.

Santa, can you please loan me a few elves?

Also, I have lunches and dinners planned all week. (Doc, I promise I'll start the diet and exercise program very, very soon. But let me please finish the cookies that a coworker's wife made for the office.)

Weekend was a whirlwind. My niece and nephew were part of a live Nativity on Saturday. (My niece was an angel and my sweet little nephew was the baby Jesus - so I guess that makes God my brother-in-law. Talk about family connections!) It was so cute. The church brought in live goats, rabbits, a donkey and a llama. A woman at the church said last year the llama's tail caught on fire. Yikes! Thankfully, no fires this year.

We had a family dinner afterward and I tried out a recipe for "Winter Pork and Fruit Ragout" from The Silver Palate cookbook. (I've been eyeing this ragout for some time.) Served it saffron-flavored rice, Marcella Hazan's Tuscan-style baked cauliflower (a family request) and a crunchy orange-fennel salad dressed with very good extra-virgin olive oil, freshly squeezed orange juice and salt and pepper. For dessert, we had Jacques Pepin's apple galette.

I marinaded the pork the day before and cooked the casserole earlier in the day Saturday. We reheated when we got home.

The hearty stew reminded us of sweet-and-sour pork or, maybe, even sauerbrauten. (The German side of the family was very, very happy.) It's a very good casserole, but next time I'd probably dial down the fresh dill or replace it with fresh parsley or maybe even rosemary. Maybe it's just me; no one else thought the dill was too strong.

Winter Pork and Fruit Ragout

Adapted from The Silver Palate Cookbook

3 pounds lean boneless pork, cut into 1-inch cubes

2 dozen dried apricot halves

1 cup dark seedless raisins

1 cup dry red wine

1 cup red wine vinegar

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 tablespoon dried thyme

Salt, to taste

Best-quality olive oil

4 shallots, peeled and minced, or one large red onion, peeled and minced

1 cup dry white wine

1 quart chicken stock

2 bay leaves

1/4 cup honey

In a large bowl combine the pork, apricots, raisins, red wine, vinegar, dill, mint, cumin, pepper, thyme and salt. Cover and marinate, refrigerated, overnight or up to 24 hours. Stir occassionally.

Remove the pork and fruit from the marinade. (Use a slotted spoon.) Reserve the fruit in a small bowl. Reserve the marinade separately. Pat the pork dry with paper towels.

Film the bottom of a large, enameled cast-iron Dutch oven with olive oil and saute the pork, a few pieces at a time, until well-browned. Transfer to a plate and set aside.

Drain the oil from the casserole, add the shallots and saute over medium heat for about 5 minutes. Add the reserved marinade and bring to a boil, scraping up any browned bits remaining in the skillet. Cook for several minutes, until slightly reduced. Preheat oven to 350 degrees. Stir in the reserved fruit, the pork, HALF of the white wine, HALF of the chicken stock, the bay leaves and honey. Mix well. Bring to a boil, cover, and then set on the center rack of the oven.

Bake for 1 hour and 15 minutes. Uncover the casserole and add additional wine or stock if the meat seems too dry. Bake, uncovered, until the meat is tender and the sauce is rich and thick, another 30 to 45 minutes.

Makes 6 to 8 portions.

Reader mail

The cover of 55 Hours today is about good, affordable eats - and big portions. Peter Bothum and I checked out some places. (I'm so glad Pete ate The Glutton at The Note in West Chester, Pa., and not me. That's a lot of sandwich.) Cajun Kate's, Burrito Bandido and Chamberlains Roast Beef also are all worth a visit.

Eric Ruth stops into Famous Dave's in Christiana.

Check out the letters in the mailbag:

WITH A REBEL YELL - 'MORE, MORE, MORE'

QUESTION: Hi Patricia, Not sure if you reviewed The Rebel restaurant yet (201 N. Market St., Wilmington; 658-2018), but I just wanted to express how much I enjoyed my lunch there last week. I had the baked barbecue chicken, with a side of macaroni and cheese. To say it's "comfort food" is an understatement. I could taste the preparation that went into this dish, from the marinade to the mac 'n cheese, it really was good. It was a great place to hang out, and I love the sunlight pouring in the large windows. It was neat to see the crowd's diversity inside, and I thought the owner should be commended for it. "Comfort" is a great way to describe my experience there.


Thanks for listening.
Zach Mauger


ANSWER: Thanks Zach. Readers, just an FYI: I love getting this kind of feedback on local restaurants, but, hope it's not a shameless plug. I don't know if Zach works for or knows anyone from The Rebel.

IT'S CHRISTMAS TIME IN THE CITY......

QUESTION: Hi, I was wondering what restaurants in Wilmington will be having Christmas Eve dinner this year? Looking for a nice upscale restaurant.



Thank you,
Michelle


ANSWER: The Green Room at the Hotel du Pont in downtown Wilmington is one of the most beautiful, upscale restaurants in the state. I have friends who go there every Christmas Eve for dinner. Or you could try Krazy Kat's at the Inn at Monchanin Village.



WHERE'S THE BEEF?

QUESTION: There was a review in The News Journal a week or so ago about a restaurant on Union Street with a really good spicy hot roast beef sandwich. Can you tell me which restaurant ?
Thanks!
Jeff



ANSWER: I think you're asking about the Milan Ultimate sandwich at Timmy D's Deli, 600 N. Lincoln St.


YO, ADRIAN, WHAT'S THAT RESTAURANT?

EDITORS NOTE: A reader asked about dining in South Philly last week. See below:



QUESTION: Wanted to let you know that we went with Ralph’s Italian Restaurant for my coworker's group of 30 last Thursday night. She reports that they had a great time and the food was awesome. They compared the experience to Little Italy in NYC.



ANSWER: We aim to please. Tell your friends and neighbors to read The News Journal, delawareonline.com, and especially Second Helpings www.delawareonline.com/secondhelpings.


SOUP'S ON!

QUESTION: You had a recipe in the paper this year just after Thanksgiving for turkey chowder - lots of corn in it --I cut it out and now can't find it. I am cooking the carcass now - and want so desperately to make it. Can you tell me how I can get it?

Thanks so much,
Kathy Molin

ANSWER: Here it is:


TURKEY CORN CHOWDER

This recipe is from Gina Wessells, of New Castle, at momslikeme.com, a News Journal Web site. She says that, if she doesn't use this recipe, she makes turkey pot pie with dressing as the "crust."

8 ounces bacon
1/4 cup olive oil
6 cups chopped onions (4 large onions)
4 large carrots, peeled and cubed
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon turmeric
12 cups chicken stock
2-3 cups diced, cooked turkey
6 cups medium diced white potatoes (2 pounds)
5 cups corn kernels, fresh (six ears) or frozen (1 1/2 pounds)
2 cups half and half
12 ounces sharp cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon in olive oil until the bacon is slightly crispy. Reduce the heat to medium and add the onions, carrots, and butter; cooking for 10 minutes or until the onions become translucent. Stir in the flour, salt, pepper and turmeric and cook for 5 minutes. Lower the heat to medium-low. Add the chicken stock, and cook for 20 minutes. Add the potatoes and bring to a boil; simmer for 15 minutes (or until potatoes are tender). Add the turkey and corn kernels to the stock, then the half and half, and lastly, the cheddar. Cook for 5 more minutes until the cheese is melted. Season with salt and pepper to taste. Makes 10-12 servings.

Top Chef recap

So much to love last night: Tom's Sighs and Frowns! Stefan's bullying other chefs and his crush on Tattoo Girl! Eye pop galore from the Woman Who Looks Like Beaker! Serving Mushy Rice - and thinking that's OK - to the staff of Food & Wine magazine!

Is "Top Chef" the best show on TV or what?

A friend was on last night's episode. I didn't know it and was pleasantly surprised to see her.

Did you understand the whole make-your-own sushi thing? Sushi Guy must have been sniffing wasabi to come up with that silly idea. If you're going to make sushi - use raw fish. Not a fan of cooked meat sushi. And, believe me, when you're dealing with some of the pickiest food snobs in the country- and I mean that in the most loving way, my friend! - you aren't going to win them over with steak sushi, mushy rice, barbecue sauce, and Chilean sea bass.

Still can't remember anyone's name except Fabio and Stefan. Go Stefan go. Love his brazen cockiness. He's like a bald, saucy Dieter.

(Remember Mike Myers' SNL German character who was bored with everyone around him?) It would so make my year if Stefan - should we start calling him Sprockets? - told one of the cheftestants: "Your story has become tiresome.."

More Sprockets, please. Bravo, this guy is a rising star.

More contestants need to be whittled down before I get invested in learning their names. Daniel's did stay with me this episode - not for his melted yuzu sorbet, clueless attitude and arguing with Chef Tom - but because he kind of looks like my Cousin Johnny. (Sorry, Johnny. Love ya, babe, as Grandmom Talorico would say.)

Let's start with the Quickfire Challenge. I was all about the "guess the flavors" test. Having a well-defined palate is one of a chef's best tools. I knew Sprockets was toast when he said there was tomato paste in Mexican mole. I make mole quite often - Rick Bayless (one of Obama's favorite chefs) has one of the best recipes for it in his "Mexico: One Plate at a Time" cookbook. There's no tomato paste in mole, but it does have tomatillos. Other Bald Guy wins and gets immunity.

Other thoughts:

- Girl Wearing the Green Trucker Hat totally annoys me for no real reason. I wish contestants would stop wearing hats to get attention. And cut your bangs, will you?

- Beaker really calls to her husband in a grocery store by yelling Hoodie-Hoo (or something like that???) Are you freaking kidding me? And he's OK with that that?

- Cougar Cook wins on lamb - grrrrr! - much to the chagrin of Tattoo Girl who sulks after her carrots don't give her this episode's Chef's Crown. Tee-hee!

- Why won't The Chick Who Won't Cook Indian Food just cook Indian food?

- Cousin Johnny stands by melted sorbet, last-minute mushrooms in a salad and yucky peach barbecue sauce - and causes the P.O.'ed sighs and frowns from Chef Tom! And, well, you know what means: Ciao, cous. See you at the family reunion.

Some episode!