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Top Chef
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[...] RIP Bruce Nichols, Philly Beer Week founder• EAT THIS IMMEDIATELY: Soondubu at Giwa• Tomorrow: Top Chef All-Stars premiere party at 10 Arts• Earn Extra Credit at The Franklin• Dec. 13: Chefs Sam Jacobson and David Ansill crash [...]
The grand prize seems like a sweet deal! Anyone know how much the gift certificate is worth?
I'm spoiling this rightrightright now so go away and hide if you don't wanna a spoonful of spoiler.
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Our dude Kevin Sbraga, the Willingboro native who we've been calling Jersey Kev on this blog since Day 1, took home Season 7 of Top Chef like a damn boss! And Brendan Fraser goes WILD! I'll be honest — as I touched on last week, I had this weird feeling that the sensationalized treatment of fellow finalist Angelo's freak ailment in the episode previews was something of a death knell for both Kev and New York-based chef Ed — what better storyline for the drama-guzzling sluts of the Bravo network than a lanky, peculiar half-Dominican chef rising from the dead on his Latino Lazarus grind to outcook two competitors not afflicted by unidentified Southeast Asian parasitic invasion?! I'm glad they didn't go there, I'm glad I was wrong, and most of all, I'm glad that this season's belt — unlike some otherrrrrr seasons — was scooped up not only by a chef who represented well in the final challenge, but did his thing throughout the span of the always-preposterous Top Chef season, as well. This final episode began with the transcendently beautiful Padma revealing that the remaining threesome would be randomly, knife-drawingly paired with three past Top Chef winners — Season 2's Ilan, Season 3's Hung (my dude! with the beast chicken game!) and last year's winner, Michael Voltaggio — who would serve as sous chefs. Ilan, who can be seen bitching at a Singaporean tailor about a suit in this video, ends up with Ed, Jersey Kev lands Michael V. (they're actually boys from back in the day) and Angelo, who as we know very well is a highly skilled Asiaphile who likes to talk about getting physically intimate with his ingredients (c'mere, you sexy geoduck, you!) is paired with mymanpotsandpans Hung. "I'm in Asia, I'm in the finals and I get Hung," he exclaims. "This is the trilogy." No, this is the trilogy, Ang (did he mean trinity?). Though I did like your chances a whole, whole lot at this point.
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Tom C, who seems very relaxed and jovial in this hemisphere (perhaps the tropical climate feels nice on his chromedome?) and your mom's favorite Gallic silver fox, Eric Ripert, hit up some markets to supply ingredients for the chefs' final challenge — to cook the best four-course meal (dessert REQUIRED!) of their lives. Each must do a veggie, fish, meat and sweet course, using identical components. Singapore is the world's number one exporter of Boo Berry, so obviously that's a priority. They also pick up rouget, cuttlefish, pork belly, black cockles (so hot right now) and slipper lobster. For what it's worth, this picture came up when I Google-Image-searched slipper lobsters out of curiosity:
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The three finalists kick with their sous (souses?) before the competition, and this is when Angelo first announces he's not feeling so hot. The next morning, Ed and Jersey Kev head to prep, but Angelo is so ill he can't even get up; he deathbed-whispers instructions to Hung over the phone, and then a doctor comes and visits him and sticks him with an antibiotic ass injection the physician informs him has about a "3 percent chance" of working. OK I'm not a doctor but I'm pretty sure that dude just made that up. Watch how easy: When I leave work today, I have a "100 percent chance" of drinking whiskey. Alright bad example, that's wholly accurate. Anyway, the shot seems to work on our dude, as he springs back up and dramatically re-enters the kitchen, Willis Reed-style, just in time for the big day. Silver living: The mystery ailment gave him a bit of time to catch up on all that reading he's been slacking on!
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The chefs and their assistants (Kev/Mike and Ang/Hung work together great, while Ilan seems to want to stick his nose in Ed's bidness a bit) put out their food for a group of esteemed diners, including a bunch of prominent Asian restaurateurs/chefs and prominent Asian-American chef/malcontent David Chang. First course: Kev does a veg terrine (Chang thinks that it "takes a lot of balls" to start with that); Angelo puts out pickled mushrooms with homemade noodles and char siu bao pork belly; and Ed rocks a corn veloute that Ripert le loves (shocker!). Second: Kev with the seared rouget/cuttlefish noodles/pork belly; Ang with an Asian-style bouillabaise; and Ed with a bacon-wrapped lobster and a stuffed rouget ("I need a user manual," Singaporean street food expert Seetoh says of the super-complicated presentation). The third course sees Kev with a duck breast/dumpling/bok choy plate; Angelo with a crazy-ambitious duck/foie/gras/cinnamon marshmallow concoction; and Ed gets Blalicchio style with it, doing a duck duo.
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FINALLY — and I think this is the course that really put Jersey Kev over the top, solid — Kev rocks a crazy-colorful, inspired "Singapore Sling 2010" (right), a tropical-fruity dessert version of the cocktail; Angelo puts out a bordering-on-savory Thai jewel shaved ice; and Ed — oh Ed, Ed, Ed — cedes his dessert duties to Ilan, who puts together a dull and confusingly received sticky toffee pudding. ("It's sort of like a fuck you," Chang says of the dish, though he was laughing and meant it as a compliment. Chang! Keeps 'em guessing!) The judges have kind words for each of the cheftestants and their dishes, but it's clear early on that Ed is out of the running based on his overwrought meat course and phoned-in Ilan pudding. (Ed gets weird and defensive about the dessert course at judges' table, too, which really seals his fate.) Angelo earns plenty of praise, but Tom C and others feel his courses needed work. That leaves our dude Jersey Kev, who is able to execute his vision in a cohesive fashion, with flavors, plating and innovation — they fawn over his dessert in a manner that probably has all the Top Chef: Just Desserts contestants real salty right now — humming along in equal stead. Good on ya, Kev! The guy is currently hunting for a local restaurant space to start his own spot. Hope to hear more about this soon. Also very excited to learn, via that interview, that he regrets the baby food Quickfire. First of all, thanks to everyone for putting up with these ridiculous recaps for another season. Now I wanna hear your opinions: Did the right chefs make the finals? What'd you think of the finale? Did the right man win? Let me know in the comments. Till next season!
I feel you, J, but the judges are pretty clear chefs are only as good as their last meal. It's an arbitrary rubric for sure, one that lets someone like Josea squeak in as the winner. It really does come down to that last challenge, who makes the best meal of their life. That said, I think Kev's cooking is way more deserving of the Top Chef crown than Josea's.
There wasn't much about Ed's dessert debacle that wasn't strange. Even if he delegated the course to Ilan, a weird decision in the first place, you'd think someone would stop and say, 'Well, we're in Singapore, and it's a hundred-and-fucking-one degrees out, and maybe sticky toffee pudding isn't the best idea." That's where Kev sealed it; his Singapore Sling 2010 is exactly the kind of refreshing humidity-cutter you want to eat in that sticky island setting.
Why did Ed bring up lemon curd in his comments to the judges? That's about as hard to make as Tollhouse Cookies.
And I've gotta agree with Terry; I love Gail, but she's not Transcendently Beautiful like Padma. Transcendently Girl Next Door, perhaps. Canadian Girl Next Door.
Nice to see some hometown pride, but my girl Tiffany woulda killed it in chef-to-chef combat. She owned every time they let her play to her strengths. But, it's ok because I think she's got fan favorite in the bag. No one else was nearly as likable. Thoughts, other commenters?
Are you serious? You don't have better question?
I like Gail a lot but Padma she's not. I had a hard time listening to her voice for that long!
Yup-Bravo finally had some Jersey that made the state look good. Kevin snuck up on us and by last week I was over the asshole Ed wo Tiffany, reminding me of Nicolas Cage, and I've been a restaurant owner long enough to know a drug addict when I see one, Angelo.
Did anyone else notice that Ed s complete delegation of the dessert course to Ilan did not come up at Judge s Table? Perhaps they edited it out, and I do give Ed credit for owning the dessert at Judge s Table. But had Ed won, the fact that he did not have the bandwidth to conceive the entire meal himself would have have put a cloud over his title and the credibility of the show itself. Given his ailment, the same is true of Angelo. There are as-of-yet undiscovered tribes in the Transvaal Basin that know Hung carried Angelo to the finish line on his back. And whose charitable comments did Bravo use to narrate many of Angelo s darkest moments? Our man, Jersey Kev. Thanks to Bravo's unsubtle editing, that s how you knew he won. But a well-deserved win it was.
What, no recaps of Top Chef: Just Desserts? Don t make me wait until next season, bro! Is Gail Simmons not transcendentally beautiful as well?
When I talked with Jersey Kev back in August, he told me " Stay Tuned". Glad I did. The day Kenny went home, Kev won this title. Great guy, great chef. Hope he comes to Philly with his new restaurant.
Look, I don't want to take anything away from Kevin, who came on strong late and shone in the finale. Props to him. He did great in Signapore and I will try to get to his place the next time I'm back east. And it's always nice to see Philly / Jersey represented.
However....
Can you really tell me he was the best chef there, especially throughout the year? I don't remember him winning any challenges before the last 3 episodes. I seem to remember him being on the bottom a few times, and in the middle a lot. I haven't tallied up the total wins from this season (I hope you have that data somewhere), but I have to think he rates below Tiffany, Angelo, Ed, and probably Kelly for actual wins in quickfires and challenges. Maybe even Kenny. I know that's not how they decide things, and that it's week-to-week, but it seemed really unexpected compared to last season. Last season, I was so happy that the people who made the finale had established themselves as the best chefs throughout the season. I'm still surprised that Kevin was there at the end. He stepped up when it counted, yes, but I hate to say that he's one of the more forgettable winners.
BTW, I think the desserts show will make up for our lack of Arnold. Diva power!
I called Jersey Kev's win early on in the episode and was super excited to be right about that one (despite the fact that I'm still miffed about my main girl Tiffany not ending up in the finals).
As a side note, despite Ilan's escalating doughy-ness (sooo evident in that suit-buying video), I still want to gay marry him forever and ever amen.
Top Chef: Just Desserts already seems slow, over-edited, and boring. While I certainly wouldn't mind a Lazor recap each week, this spin-off probably won't hold a candle to Top Chef in any way.
Top Chef: Just desserts was boring - I lost interest & stopped watching it. I love Gail but the real problem is Johnny Iuzzini
[...] off your bill at guilty favorite The Black Horse Diner and a $35 opportunity to see our boy, Top Chef D.C. winner Kevin “Jersey Kev” Sbraga, at Rat’s in Hamilton one last time. Restaurant Week [...]
Sorry, one more point - I just saw the link to season 5, which I agree was disappointing, with Josea winning. Funny, that's exactly who I was gonna compare Kevin to, except I couldn't remember his name (for a reason). Like Josea, he did fine and acceptable but was never really great or on top until the end. I think this season is like that, but maybe I'm too harsh on Kev.
Great commentary man! I honestly think that Ed saying Ilan handled the dessert himself would've been better than what was shown, with him basically saying, "I could've fucked up if I had taken a risk, do you really want me to do that?" But you're right, I don't doubt that they touched on that point at least once during judging and it just didn't make the final cut.
Doing these recaps causes me so much undue strife and hand-wringing that I just don't think I could make a Top Chef Just Desserts recap schedule part of my weekly grind. And yes, I realize how lame complaining about Photoshopping Tamesha's head onto Rihanna's body is.
I cannot believe you are comparing Kevin to Hosea! Kevin rocked it and deserved to win whereas Hosea should have been sent packing way before the finale
Whoa! Jersey Kev calling out PSN for a ridiculous comment on a Top Chef recap? I think this just made my day!
Okay, I know what my cat is being for halloween.
I'm really happy Kevin won (but come on, we all knew it when he quit Starr so quickly). However, this was the first season I really wasn't pulling for anyone. Maybe its just me, but I did not think the talent was on par with other seasons.
Great recaps Drew!!
Michael Klein's article in Friday's Inquirer states Kevin and his wife named their new son Kevin Angelo and he will be called Angelo. I'm wondering...did they do this in honor of Angelo Sosa? Welcome thoughts on this.
I checked, and statistically, Hosea and Kevin were pretty similar...Kevin was @ the top more than Hosea, but Hosea won more Eliminations. So that's definitely a good point. Perhaps this is geographic bias talking, but I really just enjoyed seeing what Kevin came up with this season moreso than what we saw Hosea cook.
Get the flash player here: http://www.adobe.com/flashplayer
Sichuan Cockle & Squid Stir-Fry
Go Get This: 1/2 lb. cleaned squid, rinsed and cut into rings 1/2 lb. cockles, purged* 1 lb. dragonÂ’s tongue beans (or another, not-as-badass variety) 2 garlic cloves, chopped 2 stalks lemongrass, minced, or lemongrass paste 1 small knob ginger, julienned 2 tbsp. Sichuan peppercorns, toasted and ground 1 lime, juiced 1/4 cup tamari or soy sauce 1 tbsp. canola oil 1 cup cilantro leaves, chopped Salt and pepper, to taste Now Do This: Place the wok over high heat and add oil. Once the oil is rippling, add the garlic, ginger and lemongrass. Saute 30 seconds, then add the Sichuan pepper and cilantro root. Saute an additional 30 seconds, then add the beans, tamari and lime juice. Saute 2 minutes, then add the calamari. Saute another minute, then add the cockles. Saute till the cockles open, about 2 minutes, add the cilantro, toss and serve. * Most cockles available at your neighborhood fishmonger are farmed, which eliminates a lot of the sand and grit. Still, I always purge them by soaking the bivalves in a bowl of cold water with a handful of kosher salt (and cornmeal if IÂ’ve got it around). Leave them in the fridge for and hour or so, and the cockles will expel any residual sand hiding inside. (This also works for mussels and clams.) And as always, discard any that donÂ’t open after cooking. TheyÂ’re as dead as anyone who drops spoilers in the comments.[...] Top Chef Nοt Sο Quickfire: Wok-a Wok-a :: Meal Ticket :: Food Blog :: Philadelphia City Pape... [...]
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| The transcendently plucky Stacey Carosi |
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| Tom C with Hissy, his trusted Cobra Bong |
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So happy to see Stacey Carosi in this recap!
[...] [...]
Greatest Generation Ed will take it all. And then he will sleep with Angelo's girlfriend ... again.
[...] Recap of the penultimate Top Chef D.C. episode finds the final four battling it out in Singapore. [...]
[...] [...]
Gail always says the best shit. Anyone else remember when she shouted "Super mega-delicious!!" during one judges' table?
Get the flash player here: http://www.adobe.com/flashplayer
Spicy Tofu
Lima-Coconut Puree and Macadamia Crunch
Go Get This: ... for the tofu 1/2 lb. block of firm tofu, pressed and drained 1/2 cup chipotles in adobo 1 tbsp. honey 1 tsp. cumin seed 2 tbsp. neutral oil, like peanut or canola Salt and pepper, to taste ... for the puree 1 cup lima beans, shelled 1 can coconut milk 1 tsp. cumin seed Juice of 1/2 a lime Few leaves fresh lemon verbena, chopped Salt and pepper, to taste ... for the crunch 1/2 cup macadamia nuts, toasted 1 tsp. cumin seed, toasted and ground Few leaves fresh lemon verbena, chopped Zest of 1/2 a lime Salt and pepper, to taste Now Do This: Start by making the marinade by pureeing chipotles, 1 tsp. cumin, honey and 1 tbsp. of oil. Cut the tofu into four half-inch slices, toss in marinade and refrigerate 30 minutes to an hour. While the tofu is marinating, combine half the can of coconut milk with a cup of water and 1 tsp. cumin in a sauce pot. Bring to a simmer, then add lima beans. Cook 10 minutes. Separate the beans and cumin from the coconut milk and water with a strainer. Discard the liquid and transfer the beans and cumin to a blender. If you’re patient you should let them cool first. (I am not.) Get the blender going, add lime juice and stream in fresh coconut milk until the beans pull away from the sides of the pitcher and form a thick, smooth puree. Pass the puree through a strainer to make it extra-smooth, add chopped lemon verbena and season with salt and pepper. Reserve. Prepare to cook the tofu by heat a tsp. oil in a pan. Remove the tofu from the fridge and blot off extra marinade. Sear on one side until the marinade has caramelized, approximately 10 minutes. Flip and cook an additional 8 minutes. While the tofu is cooking, toast and chop the macadamia nuts for the crunch. Mix with toasted, ground cumin, chopped verbena, lime zest, salt and pepper. Plate: Spread the coconut-lima bean puree on a dish and arrange the squares of tofu on top. Sprinkle with macadamia crunch on top and pop that bottle of Gewurz like an Alpine gangsta. |
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| Spinaderella cut it up one time. |
I knew that was tofu when I saw the pic, but I told myself it could not be. Then I read the recipe. It was true. I will make this immediately.
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| During the pre-dinner screening of Oldboy |
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| Also, they're both banging flight attendants | |
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| "This shit right here is the International Space Station hand signal for 'Don't nobody go in the intergalactic bathroom for about 35, 45 minutes.'" |
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First of all... Drew your recaps are legend- keep up the good work... always a great read. Second, I love Bourdain's response to Angelo upoon his description of his dish- "I don;t know what the hell you are saying, but it was a good dish"- classic... And fiallly, does any one notice the way Angelo says "with you"? It drives me crazy!
RIP Tiffany's time on Top Chef. I'll pour one out for you!
They should go to Kenya and use their cooking powers to find Obama's birth certificate.
Next week on to Top Chef: Upon arriving in Singapore, the chefs each commandeer a Toyota Venza equipped with navi equipment to guide them around the city on restaurant go-sees. Tardiness is very frowned upon in the restaurant industry, Padma will explain, which of course means at least two chefs will be late, one of which will cry. Ed will come down with food poisoning, but will work it when it comes time to cook Singaporean street food on top of an elephant. Meanwhile Angelo steals Kelly's granola bars, and drama in the house ensues.
"long-lost lesbian member of the rat pack" Love it! Also, any recap that includes a picture reference to Perfect Strangers is number one in my book. Awesome recap!
[...] latest ep of Top Chef (recap plug, what up) had the Five Alive work a wine pairing into their Quickfire dish. Far more interesting and [...]
You're hilarious Drew!!! Love your write-ups!! :)
I thought this season focused on DC? "Hail to the Chef" ring a bell? Its not even like Singapore is a country we have really outstanding political/cultural ties to. England, Canada, Australia seem like more logical choices if they MUST go abroad; really it seems like they should have stayed in the US. I believe the producers were planning on incorporating Obama somehow, but they were turned down, so they said screw it, we're going to Singapore.
I'm still laughing. I predict Kevin is next to go. Angelo knowsd more about the complexities of Asian cuisines than any of the other chefs. I admire him because he is empathetic and wants quiet in the kitchen. So do I. I predict he will be Top Chef unless he makes a fatal error. I vote for Tiffany for fan favorite. What was with Ripert? Bourdain really slammed on him and rightly so. I met Ripert two years ago in the Reading Terminal Market. He was looking through the cook books at the cook book stall. You can't miss him. Silver hair and blue eyes go right at you. I welcomed him and we spoke in French. A delightful charming gentleman.
[...] Episode 12. Cooking for astronauts (and Bourdain). Tiffany goes home. [...]
[...] The early word on American Sardine Bar• Delicious or Suspicious: McDonald's McCafe Smoothie• Top Chef D.C. Episode 12: Boldly going nowhere• IN PRINT: City Paper Food and Restaurants, Sept. 2• Menu for SRO's Granite Hill at the [...]
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| And now that we have your attention ... |
Get the flash player here: http://www.adobe.com/flashplayer
Hazelnut-crusted Cornish Hen with blue corn grits, bacon-fried peaches and sherry syrup
Go Get This: ...for the hen 1 1-lb. Cornish game hen 1 cup raw hazelnuts 1 tbsp. smoked black peppercorns 1 tsp. kosher salt 1/2 cup sherry vinegar ...for the grits 1/2 cup blue corn grits 1 cup whole milk 1 cup water 1 pat butter 1 garlic clove, crushed 1/2 cup smoked cheddar cheese, grated 1/2 lb. slab bacon 1 peach, peeled and cut into eighths Salt and pepper, to taste Now Do This: Preheat the oven to 350 degrees, then get the hazelnut crumbs working by toasting the nuts and peppercorns in over medium heat in a dry skillet until fragrant, 5 minutes. Once toasted and slightly cooled, transfer the hazels to the dish towel, fold in half and rub gently, which helps remove most of the papery skins. Put the nuts in the food processor or spice mill with the peppercorns — regular’s OK, but smoked is worth seeking out for this recipe — and kosher salt and buzz into a fine powder. Sprinkle the hazelnut crumbs liberally over the hen and press in firmly to create a crust around the bird. Shake off excess and place hen on pan fitted with a roasting rack. (If you don’t have a roasting rack, put the hen directly in an ovenproof pan; just make sure you oil it first.) When the oven comes to temp, bake the hen. Mine weighed just over a pound, and 50 minutes cooked the bird through without drying it out. Were I making this for my living-in-fear-of-salmonella parents, I’d probably take it another 10 minutes, but it was perfect for me. Make sure you let it rest 10 minutes before eating. As the hen cooks, make sherry syrup by adding the sherry vinegar to a saucepan, reducing by half and whisking in a touch of butter off the heat. Reserve. Then cut the bacon into lardons and fry them up in a skillet. Remove the bacon but leave the fat in the pan, lower the heat and add the sliced, peeled peaches. Ideally, you want to use firm peaches, but mine were ripe and they turned out swell. They only need 5 minutes per side to caramelize. Remove them from the pan and use the mingled bacon fat and peach juices to baste the hen half an hour into cooking. Get the grits going by combining them with water, milk, butter and garlic in a pan. My fave grits come from Anson Mills in South Carolina, but white or yellow Quaker work just as well in a pinch, and you can use any combos or ratios of liquid to cook them in. (Chicken stock’s nice.) Bring the mix to a boil over high heat, then reduce to a simmer, stirring every few minutes as the grits thicken. They’ll come together in 20, but give them another 20, adding liquid if you needed. After 40 minutes, fish out the garlic clove and stir in the cheese and lardons. To plate, lay down some grits and place the rested hen on top. Ring with the bacon-fried peaches and garnish with a drizzle with sherry syrup and crushed hazelnuts. |
| "I'm sure you get this all the time, Chris, but the episode where Fred Savage was the sociopath serial rapist? TO DIE!" |
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| Jason Merritt/Getty images | cbsnews.com |
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| "We're completely screwed now that Strasburg's out, so I say we just stay up here and eat fusion empanadas or whatever the fuck these are until the bottom of the seventh." |
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Though I can't speak for Season 6 (trying to remember boobs...), Gail's knockers did have a HUGE role in Season 5. I like Tiffany too but I think Angelo is going to take it all home.
I disagree that Gail isn't the reason Top Chef won an Emmy. Didn't we all agree that last season, Gail's breasts were comparatively larger/shown more prominently than previous seasons? And isn't this the first year Top Chef has broken The Amazing Race's seven-time, Best Reality show winning streak? Ergo: The Emmy should have gone to Gail's knockers. Also, Tiffany is going to win this thing. Word.
don't count kevin out yet. true, he's made a few mistakes but the man's got talent!
I don't think I've ever been relieved to see someone go home. I think this top 5 is ok, and although I hate to say it, local Kev has to be the weakest link left, yeah? It would be an upset if he makes the final. I was hoping you were watching the Emmys when they won. I liked Gail freaking out on stage as the producers were talking. As my wife cracked, "settle down, Gail, they're not giving this because of you." I think this is the first time since they started handing out Emmys for reality shows that a Jerry Bruckheimer-produced show has NOT won, so thank god! Also, Chris Meloni owns. He does a funny DeNiro/TaxiDriver-esque type character in Wet Hot American Summer.
Oh my god. If SVU and Top Chef joined forces, I would quit my job and never leave my couch again. Best picture ever.
That top picture rules! when guitar hero & rock band came out, my band was always called "stablers rage" in honor of a one-time weekend marathon on USA titled that, featuring episodes of SVU with well, stabler being angry.
I'm glad Amanda went home, she was totally the bratty little sister type but who looked liked a loon as she ran around the kitchen. I hate saying it but I have a bad feeling about tonight and I think either Kevin or Kelly will be sent home.
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I second that. Looks bangin'
[...] We challenge critic Adam Erace with a bunch of weird ingredients (pickled lettuce?!) for his Top Che... [...]
Extremely impressive.
This is so awesome, great job Adam! Love your "MacGyvered" chinois, too.
Dude, I can't believe you made this! I'm pretty sure I would have started crying once I saw the pickled lettuce. Oh wait, this never would happen to me because I don't cook.
Mad skills.
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| "If you don't want to get cut, you'll hand over the xanthan gum, pendejo." |
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| "Wait, Kevin, you got a whole fish? I got The Riddler's porno stash." |
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| You know what they always say: the shittier/more hastily Photoshopped the laser eye death rays, the deadlier they are! Everyone I've ever met has said this |
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| Luc Besson would be so proud ... |
[...] and Bad Poetry Slam tonight!• NOW SEE THIS: Rachel Bloom, "Fuck Me, Ray Bradbury" Meal Ticket• Top Chef D.C. Episode 10: The hour-long kiss goodnight• Eating "From Beef Head Meat" at Los Taquitos de Puebla• Sept. 1: Burgundy dinner at [...]
[...] "Fuck Me, Ray Bradbury" Meal Ticket• Ticket Stubs: Meal Ticket Weekly Recap, August 16-20• Top Chef D.C. Episode 10: The hour-long kiss goodnight• Eating "From Beef Head Meat" at Los Taquitos de Puebla• Sept. 1: Burgundy dinner at [...]
Didn't see TC, but Machete stars LOTS of people and is the best movie I've seen in a long time. Seriously. It's not for everybody, but its brutal characterizations, political honesty and graphic horror (not to mention pseudo soft porn) come off as hysterical. GTG the image of Trejo is starting to scare me.
I didn't think they could dump Kenny and then Angelo in consecutive weeks. Just not going to happen. Chaos averted, although Amanda is still there. (Last year, there was a Facebook group for Kevin's beard. This year, my wife wants to start a group to kick Amanda out before the finale... or else. Cold blooded!) Tiffany went from a personal favorite to spice it up to THE favorite, I believe. What was up with Ripert and some others eating directly off their knives? Is that some cool chef thing we don't know about?
I loved reading this recap but it made me jealous that I haven't seen Machete yet. I also love that Tiff is doing well but at the same time it makes me uneasy. I feel like she is primed to pull a Daniel Vosovic.
You're an idiot, no person would eat food off a knife
Shawshank = Andy Dufresne not Wiley Dufresne
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