applehome's Profile
Ask Sushi Man
Hey Caroline - how's it going down there? It's been a mild winter up here, so I've been smoking and grilling all winter long. Still time for a tori-katsu party this last weekend (with flattened chicken thighs instead of pork). Lots of cutlets, some made into Katsudonburi, also made a batch of vegetable kare for katsukare (my middle son doesn't eat egg).
I give a lot of credit to Hamakaze O-Maguro Sensei... (aka Big Tuna) - especially given that Engrish is a second language (I kid, I kid). But the number of sushi-wise contributors, including yourself, KK, Silverjay, and Cgfan, that have participated here have really made this a treasure trove. Sam, of course...
Starting a thread here, offering your knowledge and years of experience can totally backfire, as we all know. Pedantry is a big no-no in this environment, and coming across as an expert only invites a lot of "who do you think you are?" kinds of responses. I think we might have done that to BT at first, but to his credit, he has stuck with it.
BTW he is on FB, along with a bunch of us - we manage to share things without worrying about mods and rules. Pedantry is tolerated a lot better by those that expect you to be pedantic - maybe because you actually know a thing or two!
Ask Sushi Man
Asking a chef with years of training to explain the differences in a single Internet post isn't going to to be very satisfying to anyone - questioner, answerer, or readers. It takes learning and experience for the eater to understand and appreciate the real differences. You have to put in the effort - it takes time.
There's a whole lot more to sushi than just freshness. Asian buffet sushi is to real sushi as fast food burgers are to steak. And even beyond just plain old steak, there's steak at a whole 'nother level - dry aged prime beef, or real Japanese Kobe or Mishima. Even compared to the "really good steak" at chains like Ruth's Chris or Smith and Wollensky, a dry-aged porterhouse from Peter Luger or an equivalent place is just a whole mouth-watering lot better. Why? The meat is most certainly better - but the real reason is that the chef is so much more knowledgeable and experienced, and the equipment and techniques used are at a whole different level.
Americanized sushi is to sushi as Americanized red sauce Italian is to the best Italian food - both in terms of quality and diversity. Imagine how bad chain red sauce Italian, like Olive Garden and Macaroni Grill are in comparison to what you would get from Mario Battali.
This thread is full of great information. You could read it a bit at a time and learn all kinds of fine points about sushi. You could also look for a really good Itamae (sushi chef), trained for years, either in Japan or a place with significant experienced clientelle, especially around a significant Japanese population (like LA or NYC), and sit down at the sushi bar and start a conversation. Ask individual questions about types of fish and the techniques used for each one. Try to develop your palate and your understanding a bit at a time - like compare the cheapest Tuna (Yellowfin or Ahi) with the real stuff - Blue Fin. If you can get a piece of O-Toro, a cut from the belly of a fat Blue Fin, you'll immediately see why the good stuff costs so much more, and is worth it.
If you want a good source of information on sushi, read, The Story of Sushi: An Unlikely Saga of Raw Fish and Rice by Trevor Corson. There's a lot of good information about sushi in general, including the history of Sushi, especially in the US, and what it takes to become a sushi chef. The book was also called The Zen of Sushi.
Edge Pro Apex
I have the Edge Pro Pro - couldn't live without it. Good stuff from everybody, the only thing I didn't see answered was the question of how do you know what angle it's already got. You seem to have resolved the issue by re-profiling from scratch using the 120 - but if you ever need to do this for other blades, simply mark the edge (all the way in and across) with a black marker (sharpie). Using an extra-fine stone, start at the 20 mark and stroke just once - see where you hit and how much of the black is gone. Adjust the angle and try again until you're taking all or as much of the black out starting from the edge back. Since the Edge-Pro is infinitely adjustable, you can pretty much get it just right. I've also re-profiled everything - I do all Solingen steel at 15 except for the stamped Victorinox/Forschner, which I do at the 12.5 mark, along with most western style Japanese blades. But I do ask my friends what they want and often match the existing edge profile at their request.
Now, THAT'S reality! [Chef Hunter]
I'm not sure that it' s possible for anyone to succeed (at least fully) under the circumstances they're put under - one day to prepare and perform with an unknown staff. (In the case of the sous at the restaurant, he may have known them to his detriment). But seeing how they handle their crises, how they respond to their problems, is what this audition is all about. Every musical audition I ever went on was far more traumatic than any performance - you would never actually site-read a complex part for a concert. But the whole idea is that you're put under the bubble and over an open flame - see how you handle it.
I assume that the decisions are based not on the number of mistakes made, but on how correctable the mistakes are. Errors of character are far less correctable than simple technical ones. Lack of seasoning or a chop cut in half where it should have been served whole are easy to correct. Not instructing staff properly, or ignoring them altogether - those are the real sins for any exec or leader.
Hand-pulled noodles in Chelmsford [moved from Southern New England board]
I've been driving by this place for a while - and it's finally open. It's run by a young Mongolian couple, and they're starting out pretty basic - with three main items on the menu: a Mongolian flatbread sandwich with choice of meat, a bowl of hand-pulled noodles, and a bowl of noodle soup, with their home made noodles. I had the noodle soup. The noodles were amazingly good. Just the exactly right bite - a little chewy, but tender. The soup was quite flavorful - obviously a scratch, long-cooked broth with telltale signs of being made from bones. It was not too salty, plenty of small chunks of pork. My only complaint would be that they used cubed carrots and potatoes and peas - probably form a frozen mix, although not at all overcooked and mushy. I didn't really ask them about this - I do get the impression that they're trying to meet what they perceive to be local tastes. I would have preferred some bok choi or long beans - maybe some fungus, etc. - but for all I know, potatoes and carrots are more authentic to Mongolian cooking. In any case, I would have preferred large pieces instead of the small cubes, which immediately appear frozen, even if they're not.
I really hope that people try this place and give this young couple a reason to expand their menu. The noodles are really worth the admission price - but I'd love to see dumplings.
The location is on the main drag between Chelmsford and Westford - 257 Littleton Rd - which runs parallel to I-495. There is a diverse ethnic community in the area. I hope that they get some great business.
Top Chef Texas - Ep. #3 - 11/16/11 (Spoilers)
You're not "wrong". You're inauthentic. And that only matters if you're trying, or representing yourself to be authentic.
Top Chef Texas - Ep. #3 - 11/16/11 (Spoilers)
The shrimp were not served because the person he bought them for was smart enough not to serve them. He made a serious error that cost another contestant dearly. It was certainly a major part of the decision to send Keith home - did you see Hugh Acheson's reaction to hearing that someone had bought pre-cooked shrimp at a Top Chef contest? Do you really think that, that reaction had no impact on judging because the shrimp was never served?
I think that the comments here about Keith's Flour/Corn tortilla mistake versus Beverly's "getting away" with her fusion dish reflect an understanding, or rather, a misunderstanding of what authentic means, often seen on this site. I've argued pervasively here, that the term authentic is a meaningful descriptor in terms of helping to understand what makes specialty cuisines special. It is wrong to think that any chef with a certain amount of experience can cook authentic dishes from a culture and cuisine he/she did not grow up with, simply by reading a book or being exposed to some examples. It takes time and energy, and a real desire to learn - working with real experts, to really get into the soul of a cuisine, before you can understand it well enough to make authentic food. Keith had clearly not done so with Mexican cuisine, but immediately offered to make enchiladas - as if he knew what they were all about. Both his sauce and his use of flour tortillas showed that he could not make authentic Mexican food.
Beverly did not try to show her knowledge of authentic Mexican cuisine by preparing a traditional dish. Instead, she demonstrated a deep understanding of Korean cuisine - deep enough to use as a base to improvise a Mexican fusion dish. Nothing at all authentic or traditional about her dish - so while it may be criticized for other reasons (taste, texture, plating, etc...) it cannot be criticized for being inauthentic.
All I want is a good cup of coffee at home. [moved from General Topics]
As has been recommended here many times, I prefer the Aerobie Aeropress to a French Press - it's like getting the best of filtered drip and french press. Admittedly, it requires the purchase of filters. But as with the French press, the amount of control is amazing - temp of water, ratio, grind - all can be varied per cup - which allows you to pick what you like and to see the differences. What does waiting for another 10 seconds do? Coarser grind? Different bean/roast, etc. It is not automatic and requires some work - but what you learn in the process is well worth the journey. For $25.95 plus shipping from Amazon.
http://aerobie.com/products/aeropress.htm
Vic's Waffle House, Tewksbury
I tried the Sunday of the power outage - wrong thing to do, obviously. We could hardly park and the wait was going to be over 45 minutes. We were only there because the Owl was closed - no power, along with most of Lowell (quite an adventure crossing intersections with no working lights). We ended up going to Pinata - just opened for lunch, plenty of parking, and we were too hungry to drive around much more. But a chile relleno combo, as good as Oscar's is, isn't going to really satisfy when you're craving chipped beef. And Oscar hasn't had any tamales since the lady that made them left - I wouldn't have minded one of those. We got power back 4 days later.
I've actually not been to Vic's since it became Vic's. I am going to have to try again. But I'll miss the chipped beef at Owl!
Now, THAT'S reality! [Chef Hunter]
Did folks see the preview that included a Les Halles episode? Does that mean that AB's buddy, Carlos, has gone away - or perhaps it is for one of the other Les Halles - downtown, or the one in Miami. In any case, it should involve AB's mentor and owner Philippe Lajaunie.
Have you ever "trained" yourself to eat something?
From the wiki article on vegetable: "Languages other than English often have categories that can be identified with the common English meanings of "fruit" and "vegetable", but their precise meaning often depends on local culinary traditions. For example, in Brazil the avocado is traditionally consumed with sugar as a dessert or in milkshakes, and hence it is regarded as a fruit; whereas in other countries (including Mexico and the United States) it is used in salads and dips, and hence considered to be a vegetable."
You must be from Brazil!
Dashi storage question
Buy a small bag of katsuobushi (shaved bonito), niboshi (small dried sardines) and kombu (kelp), which are all dried and shelf-stable (and will maintain flavor if properly sealed). Bring to a boil in water and then let steep for 30 minutes. Strain and toss the solids. Make only as much dashi as you need. Much better than any instant powder.
Japanese curry
I love it... from the link tonbo referenced: "KaReRaISeu".
Japanese got their curry from the European - specifically, French, influence, especially the cooked roux, not from the Indian. It is a long standing tradition, along with so many other Yoshoku (Western food) dishes, including Hayashi and even Tempura. Thinking of this dish in terms of Indian curry totally misses the point, just as comparing the Japanese fixation with their rice to non-Japonica rices makes little sense.
It's not just the comparison of an origin or a source to a many-generations removed development, it's that the development has had time to build its own set of complex traditions - from Hokkaido to Tokyo - different styles, ingredients.
I've never heard of Korean Curry - perhaps its a new or specific development of Japanese Curry, although I don't see anything special on this link. Curry in Japan is always eaten with side dishes - tsukemono (beni shoga, rakyozuke, takuwan). I guess if you use kimchi and call it banchan, it's Korean! (I eat kimchi with curry all the time!)
Miyabi Morimoto 600 MC
Was it Henckels or Wusthoff that kept referring to their Kullenschliff knives as hollow ground? What stupid marketing moron thought that was a good idea? It just makes the manufacturer look ignorant. For me, these knives represent a particular steel and style, one that dominated the market for some time, when US steel was limited to Ecko and Old hickory and Chicago Cutlery. I have several and use them off and on. But today, there are other choices - lighter, better edge holding, more responsive and easier to use. To each their own.
Who won the Great Food Truck Race?
My wife and I were completely dissatisfied with the ending. But come to think of it, the entire series had multiple flaws, and the ending just went along with the rest of the show. Why was the ending about a car/foot race, and not about cooking great food? And I'm not sure about the 5 minutes thing - that was all editing. Who knows what the real sequence of events was.
Why was the show about overcoming silly, nonsensical "roadblocks" that had little to do with the real skills (cooking, marketing) involved in running a food truck? And would anyone really have payed $35 for a trio of desserts?
I need some advice, which is better for overall cooking: Stainless steel, Nonstick or Enamel nonstick?
Skyline asks very important questions. I don't know if you want to answer them all here, but they're certainly questions you should ask yourself so you can understand your needs better, and then match what you ought to buy. I think that without that guidance all we can do is tell you what we've accumulated, and how we use it all - if something fits your needs, maybe it will help.
I usually have one teflon (non-stick) pan - a 12" fry. I use it to fry eggs (all styles) and to saute some vegetables. I am very concerned about teflon (and ALL non-stick pans are teflon, or Polytetrafluoroethylene (PTFE) and use some form of Perfluorooctanoic Acid (PFOA) in their manufacture. Both substances have been written up as problematical to animal life - to whatever extent one believes whatever study sponsored by whomever. I do believe that the non-stick properties are unmatched and that you can't replicate all of its properties with well-seasoned cast iron, enamel, whatever... Teflon, like it or not, has it's place in cooking. I think that I'm mitigating the possible dangers by taking some simple steps, based on what I've read. Maybe, I'm just fooling myself. 1) Never, ever get that pan close to or certainly, above 500F - that means don't leave it on the burner, unattended, especially empty, even on a lower heat. I also don't put teflon pans into the oven, even though they may say that they're oven-safe. 2) I expect the teflon to wear - whether by unintended scratching or by general use, so I throw away and replace my teflon pan regularly. I buy cheap - but heavyweight and solid - teflon pans (Sam's club, local restaurant supply store) knowing that I will not keep them for any length of time. My experience with expensive pans (Bourgeat) are that they may last somewhat longer in terms of the quality of the material and overall design, but teflon is teflon, and as it wears, you ingest PTFE. But all this is admittedly my paranoia, and you should do what you believe is safe for you and your family. A teflon pan really does make cooking certain things easy - I just wouldn't use it where I don't have to. I sometimes go without a teflon pan - it makes life easier, but it isn't absolutely necessary. What follows, on the other hand, is crucial for cooking.
I have 2 all clad Stainless Steel saute pans of different sizes, and they are my real joy - I use them without reserve, no worries. I sear chops and steaks and burgers and... throw them in the oven to finish cooking, deglaze with wine and water and stock and whatever... make pan gravies, sauces... I could not possibly live without them.
I have 4 various size, heavy-weight, stainless steel pots with covers. I have 2 sets of bamboo steamers that are sized to fit two of these, depending on my needs. Whether making chicken stock (and then chicken matzohball soup), boiling potatoes for mashed, pasta, some sauces, etcetc... just can't live without some solid pots that you don't have to worry about denting or damaging every time you turn around.
I have a large (I think it's 8 qt.) enameled cast iron dutch oven. It's not a Le Creuset or whatever the other famous brand is... it's a cheap, made in China one that someone assured me did not have lead paint in the enamel... given my teflon worries, this does seem a little lackadaisical, I admit. I never said I was consistent. But this kind of pan (brand name or not) is absolutely essential for braising - everything from pot roasts to short ribs to puerco pibil - even my home smoked pastrami needs a good braising in the end. And a New England style boiled dinner (ham or corned beef with cabbage, potatoes, carrots) can't be made right in anything else.
I have a rolled steel wok. I don't have the burners to get it as hot as I should for real stir-fry, but I can do a lot in it, including chahan (fried rice) and yakisoba (fried noodles). I can also use the steamers in this - so I'll steam some vegetables, then dump the water out, a quick dry, throw in some peanut oil, garlic, ginger, whatever, then saute the vegetables to finish.
I have various sized flat pans and sheets for the oven - mostly commercial stainless steel stuff with rolled edges. I also have smaller ceramic pans for casseroles, cakes, etc. In fact, I need to go downstairs and start my cornbread to go with that dutch oven full of beans and ham that's been cooking all afternoon...
It really is a question of how and what you cook. I'm sure others will chime in with how they do their cooking.
Best knives?
Nobody's giving prices for their recommendations - and that's probably because you didn't specify. The "best" may cost thousands of dollars for a single knife, and is way outside the average person's needs or desires - these knives are in the realm of serious collectors and hobbyists.
If one considers value as a major concern, Cutco has to be at the bottom. A stamped knife, made from cheap stainless steel, sold only by factory-trained door-to-door salesmen (because it wouldn't stand up in serious competition), and yet it costs more than some very good knives, made in Germany, US, and Japan.
Nevertheless, knives are very personal and one often needs time using one before falling in love with it or rejecting it. Even if one compares well against another, time and use will make the final determination of what's really most useful and friendly to you. You might like a Cutco chefs knife over a highly valued, very well recognized Gyuto - just because your slicing and dicing style fits classical European chef's knives more than Gyutos. You'll never know without trying. Unfortunately, I think that most of us that are into knives accumulate knives that are no longer used (as much as others). It's just the process of being into knives - there's always something better (or so we think).
Dexter Russells and Forschner/Victorinox always rate high here and on other cutlery sites for easy of use, relatively cheap, good knives - certainly held in higher esteem than Cutco. Getting better than that, you'll see a lot written up about CCK and other not-so-expensive Japanese cutlery - but beware of the style differences from true western knives.
But by all means, if you can afford it, buy a hand-made Bob Kramer or Murray Carter. Why not drive a Ferrari if money is not a concern?
where to draw the line on "authentic"?
Hey tata - I was just down in OKC again, probably for the last time. I had generally poor eating experiences while there, especially at this local Thai place in Bethany. But on our very last day, I had a great Indian meal at Khazana on North May. I have a hard time recommending buffets, but this one was exceptional - tasty Tandoori, Goat Curry. I had them make me a garlic naan and it was very good - better than the stuff out on the steam table.
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
That's exactly the same as calling someone a snob here on CH. Seeking excellence or seeking something better doesn't make you a snob and doesn't mean that you're making yourself better at the expense of others. If AB is a pied piper, calling out the "good enough", mediocre food advocates, then he is doing so because he thinks that these people, and FN, in general, does more harm than good - not because he thinks he is better than anybody. He doesn't need to assure his fan base that they are better than anyone else, and stating that, that is his purpose is not only idle speculation, but baseless and ludicrous.
I've Acquired A Real Gyros Broiler...
Sam's Club down here in Oklahoma City sells a 30 lb gyro meat in a box. I have no idea what it's made of. I've never seen it at the Sam's Club in NH which is what I'm usually close to. But I'm sure that if you wanted, you could find another commercial source for prepared meat - at least a first pass at trying something on your machine that would eliminate both the work and questions as to whether your recipe is right for your application. Make sure you buy one of those electric slicers! ;-)
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
Too bad, then, that mediocre food doesn't inspire you to be more aggressive. You choose to interpret honest, impactful statements, directed at food mediocrity as being classless. In fact, they're intended to be a call to action for the excellence we all deserve.
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
Long before "not yukking someone's yum" was important, we understood that the board was here to seek and share excellence. We've debated the nature of excellence in food in every way possible, but nevertheless, the goal was always to identify something we thought of as being better in some way, and to share that with others.
Apparently, not any more. The trend here and on FN and in the general public regarding food, is to drive straight to the bottom - to praise mediocrity and mass marketing - to share shortcuts and simplicity, in the name of, well, it's better than McDonald's.
Some of us still want to share real excellence. That doesn't make us snobs or elitists or some sort of intolerant being that can't abide by Duncan Hines or Ragu or Kraft Macn'Cheese. We just don't think those things are worth our time to discuss here. We want to talk about the really good shit. To us, Tony is a guiding light. His language is somewhat coarse and his demeanor is disrespectful. And that is what makes him interesting - an honest reaction, by a public figure, to all the nonsense spewing forth from FN.
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
"But if no one can really hear him due to all the noise, what's the point? For his own amusement? To amuse a select, limited audience? Because he has no interest in using self-control?"
The point that bugs me the most - when you refer to others' vitriol - is that it's your opinion that it's vitriol. It's your opinion that there are only a select few that "hear him due to all the noise". Of course, you're entitled to it, as we are to our own - but we don't assume or state here that your opinion is some sort of minority or off-kilter statement that the majority of people (here or otherwise) dislike.
Bourdain is funny and honest - his immediate popularity with Kitchen Confidential far exceeded the target audience of lowly food worker - it was a best seller. Your assumption that a best seller writer is writing only for his own amusement and some sort of narrow, deviated bunch is, well, amusing.
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
Talking trash has always meant some sort of competition - not necessarily directly, as in a sporting event or game, but in terms of racking up points or sales or viewers or something to tally who's ahead. I just don't see Tony as a guy that cares about who's ahead. If some publicity outfit were to plan a series of interviews with scripts intended to push sales and viewership based on some cockamamie plan to trash his competition, he'd probably tell them all to go take a hike (not necessarily in such a nice way).
I think he says what he feels. He doesn't have to exaggerate, or read from a script, or otherwise make-up ways to intimidate supposed competitors or generate some sort of public adoration or good will that would let him increase his tally.
I have no idea what lead him to do these interviews now - perhaps it really is some sort of calculated stunt meant to increase his shekels. But I interpret these comments as his honest feelings about these people and their programs rather than some contrivance intended to accomplish whatever talking trash indeed accomplishes.
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
Clearly, he's a guy that's capable of showing great respect for people and traditions that are alien to him. So he does not speak negatively out of a generic nasty attitude, a predisposition, as it were, towards seeing the worst in different food, people or cultures. And I doubt that he does this as a publicity gag, to push book sales or viewership, as you seem to feel - he does not need to "boost his own visibility". I doubt if all this "publicity" adds up to an additional 10 cents in his coffers. Tony says what he feels, and when he sees the idiocy rampant in today's foodie culture, especially as led by the Food Network (whose members are most definitely in it to boost visibility to the lowest common denominator), he points it out honestly. He doesn't reserve his negative comments for FN - he's taken on some of the highest doyens of today's foodieism, including Alice Waters.
I can't help but wonder if he's biting the hand that feeds him, and doing so on purpose. The ultimate irony in Scripps (who he blamed heavily for the FN downfall) taking over the channel he found a new home at, can't be lost on him. But he has apparently been green-lit for a new show, so it can't be all negative. Certainly, he'd go after the idiocy of FN regardless of the Travel Channel situation.
I don't know what you call "class". If it's honesty and straightforwardness, dedication to the real food workers, admiration of the best foods and techniques and the people who practice them, then I say that Tony has more class then the entire Food Network.
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
Just watched the latest show on Cajun Country. I saw him insult no one. Even as he ate the asshole in Namibia, he insulted no one. Vietnam? Japan? Nothing but the deepest respect shown. He got a coupla licks in at that Romanian castle... I guess he's just got it in for food phonies. I might suggest that if you feel insulted by Tony, you check your phony creds. Even some of the best go after the buck or get lost in their own hyped up TV show. Then, Tony calls you an Ewok. Later, when you're back to cooking real food and helping real people in the industry, Tony will come around - even pay his respects. Straightforward. Calling a spade a spade. If you don't like it, don't watch. I don't watch Rachel Ray, Paula Deen or Sandra Lee - their food sucks, and they're phony.
The Ten Most Insulting Things Anthony Bourdain Has Said About Food Network - Grubstreet
The guy is snarky and he is a celeb. But he's a smart guy that's worked in the business (cooking and TV) for a while and he has keen insights. I love his Rachel Ray comment here - something I believe about not only FN, but much of foodie-ism, even here on CH. It's really the antithesis of the original CH manifesto. where excellence was always important. And folks, Kraft Macaroni and Cheese is NOT excellent. It's "good enough" for some... as is FN.
"[Rachael Ray is] selling us satisfaction, the smug reassurance that mediocrity is quite enough."
Apex EdgePro sharpening system
I use their silicon carbide powder on a concrete block that sits outside - easy to hose off.
http://www.edgeproinc.com/Sharpening-Accessories-c4/
Master chef season 2 finale spoiler
It wasn't about cooking on a reality show vs. military service - it was about the attitude that making $250,000 for 6 months work (being at the beck and call of Fox) isn't worth it. Most folks, including most servicemen, would have no problem working hard for that kind of money. But this guy's just too proud of his obviously wonderful skills to consider such a demeaning thing. It just seems to fit what I saw of him on the show, and indeed what you confirmed at the bar. I have a good friend that fished out of Gloucester after high school. He's one of the most humble, hard-working guys I know - it's like he went through combat - he had crew that were killed on the job.
We're all giving our 2 cents on these contestants. My vote is that Christian deserved to lose, and mainly for his attitude and the way he presented himself. It's one thing to say that we ought to tolerate bad behavior from the Picasso's and Marco Pierre White's of the world - but from these junior wannabees? Was his food better than Gordon's? Has he done more for the culinary world than Joe Bastianich? Before your post about meeting him, I was willing to put some of the blame on TV and their desire for drama at any cost - but this guy is obviously a genuine schmuck - deserving of nothing but contempt.
Master chef season 2 finale spoiler
Yeah, poor winner. $250,000 for 6 months of doing Fox's bidding. Sounds like something a sore loser would say. Especially, an arrogant one. I swear, quotes like this make me think we should bring back the draft - especially for arrogant assholes. Doing 6 months of Uncle Sam's bidding for what? Maybe $15,000 including HOLA, COLA and combat pay... And eating MRE's as part of the bargain! (I DO remember some creative cooking going on with C-Rats back in the day.)
