OK - let me say this off the bat about "Top Chef:" Why is the hair so weird this season? I glad Sandee was a goner because her ugly fauxhawk was really getting on my nerves. That last said - glad to see that Norman Van Aken, the godfather of South Florida cuisine, was a guest judge last night. He's a real chef's chef and busted chops BIG TIME in the quick fire challenge. If you're going to be a judge, judge. Don't dance around the fact that the food isn't up to snuff. Van Aken did just that to this viewer's delight. Glad I didn't have to eat Micah's scary avocado-citrus pudding, ah, uh, soup.
JUST AN FYI: Van Aken's cookbook "New World Kitchen: Latin American and Caribbean Cuisine" (Ecco, 2003) was featured in a News Journal Cookbook Club article. Our reader reviewer gave a big thumbs-up to his simple, elegant recipes. It makes for some great summer reading and cooking.
Some random Top Chef thoughts:
- Why didn't Sara N. know that scotch bonnet peppers are the hottest peppers in the world? Geez, Louise, I know that and I'm not a trained chef.
- I actually thought Brian's seafood sausage sounded pretty good. I've had this before and, done right, it can be quite tasty.
- I'm not going to be eating at Howie's restaurant in Florida anytime soon. This guy, who can't get food on the plate on time and overcooks pork tenderloin, owns his own restaurant?
- I want Joey gone. Now. If you think drumsticks are a high-end barbecue item, you should be cooking them at a roadside BBQ stand - not on an episode of Top Chef.
- Wow, Tre is really a hit-or-miss kind of chef, though peach barbecue salmon sounds good in theory. Too bad the execution was off.
- Hung is my pick for walking away with the top toque award this season.
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1 comment:
I so agree with your Top Chef thoughts, especially the scotch bonnet peppers. I made the same commet to my husband that you did!
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