This show has lost all the panache it had in the first season- where it was truly about the cooking and watching real home chefs evolve. Now it's neither about the cooking nor the passionate cooks. It's about drama, drama and overhyped drama. There is not one redeeming quality to any of it.

And I wish they would stop assuming that the viewers are idiots. Please show us that the contestants have some "coaching" before the challenges- because if you've never made eggs benedict before- you're not going to magically know how to make it now- same with butter poached lobster. Personally, I've never made butter poached lobster, and I wouldn't have known to season the butter. Like someone else said, this show is quickly falling to the lows of Hell's Kitchen. Gordon, Joe, Graham- we are not donkeys or dodos, please treat your viewing public with a little more respect. Unfortunately, that's not gonna happen.

You are right in a way, about the POV- but I think in more general terms- they also don't care about the grandmother, the dying camel or the trip- they just want to understand what kind of show you want to have- who you are, what you are trying to sell. Either way, Danushka has nothing to sell foodwise.

This is supposed to be Next Food Network star. How did Danushka ever make it to this stage?? Who in their right mind would watch any show of hers? Her voice is annoying, her demeanor is arrogant and as the two execs pointed out numerous times in the previous editions of NFNS to other people, what is her POV?????? She has none. Ugh. I find it disheartening. They kept her because of a mini bison burger that she did nothing to but add salt and pepper? Her "dial" ratings were so far in the red both times.... Ugh Her presence is enough to make me not watch future episodes.

Sooo, he shut down the kitchens because???????? One lamb dish was raw???? I really think my tolerance level has been reached or it is the worst season yet. How many times have there been but handful of chefs left and yet he doesn't SHUT IT OFF??? Ramsay and network seem to think all the viewers are donkeys.

And what's with whozits that left because of a "disagreement"- right, because there were never any personality clashes in previous seasons........ What a shocker that someone called her out.

Where is Burger etc in NDG. Sherbrooke near what?

HK was, ugh... From the promos it looks like it's the amazing race to conquer the fear factor so you can try to cook in Hell's kitchen. This might just be too over the top for me. I am also so fed up of the artificial, purposeful drama- every challenge since season 1 has come down to the last two chefs- one from each team- there has never been a blowout. Enough already! I know it's Fox, over produced, theatrical but for the first time (okay, maybe not the first time)- I also find it insulting to the viewer.

I just hope Anthony stays- his comments in the confessional were hysterical. I still love me some Gordon, I'm just not sure I love me some Gordon's Hell's Kitchen.

So, we ended up deciding on Richmond Station. I have to say, I was very disappointed- and would not return. Appetizers were fine- even good- as was the service up to that point- then, it all went downhill. I don't consider schnitzel to be worthy of a TC Ca winner, nor the price he was charging- but we tried it anyways because, well, it had to be "special" right? Yeah, heavy, greasy, very poorly cooked- unseasoned....

I had beef two ways. One way was part of a NY strip, sliced and the other way was supposedly short rib- didn't look like short rib- and tasted like boiled beef. Not braised, boiled.

There was absolutely nothing that would make me go back and spend money there again. Nothing.

I didn't think it worthwhile mentioning Montreal faves- since I wasn't sure people responding would know them. I love Holder (and I just checked out Richmond Station - seems a bit similar in nature?), I despise Toque, love authentic Thai or Indian (and I mean authentic) have enjoyed a meal or two (!!!) at Tuck Shop, love Mas, Laloux.

Please help!!!!

Will be in Toronto Wednesday night, staying at the Fairmont Royal York and would like some dinner recommendations. Price range up to $50-60pp, not including wine- preferably not french fare (I am coming from Montreal after all)- and not fish/seafood as I am deathly allergic.

Any places come to mind right away?

More like the owner sitting in his office wishing a sucker comes in to his restaurant and pays $800/lb for the lobster.

A bit late to the party- but Aubut has bags of frozen rhubarb.

I will strongly disagree with you. Eating lobster that has been dead for a while is not a good idea. And if you think you are buying cooked previously dead lobsters at a grocery store, I would strongly recommend you don't shop there anymore.

Lobster should be killed right before cooking- or killed by the cooking process.

There seems to be no distinction anymore between baker and cake builder/electronic gizmo hooker upper/handyman). Don't get me wrong, I have nothing against beautiful looking cakes- BUT- his bakery was built on BAKED goods- of all sorts- not on Hollywood proplike looking cakes. And again, the competition is called the next great BAKER- someone needs to bake something. Especially since there is a dearth of actual BAKING shows.

This show is a joke

I totally agree, although I like Alex and am glad she's still there. But I despair to think that Faulkner is gone. And seriously..... mortadella foam????? just because it's risky doesn't mean it should garner points. If you do risky bad does it count more than if you do less risky well>

Water under the bridge. She's gone. I for one was hoping to see her become the next Iron Chef. She is talented beyond belief, thinks outside the box (she made white bread toast ice cream!!!) and doesn't rest on her laurels.

I bought balsamic vinegar pearls at the Atwater market's indoor fancy fruit/vegetable store on the first (outdoor) level. I am in love!!

I had the misfortune of watching the Next great baker last night.

What are we coming to??? Is Buddy supposed to be an endearing soul? (yes, he was totally sweet to the guy who left because of the brain tumor- but you'd have a lead heart not to be moved) but he seems like just a rude nouveau riche now - I have so many issues with this show- two of the main ones being: in the first challenge- they were throwing out cake after cake- in the garbage- throwing out, I'm pretty sure there is a soup kitchen, police precinct, fire hall, nurses' station in a hospital that really wouldn't care if the dots were lined up or not, or if the flowers matched... Seriously just throwing them in the garbage???

And...,my biggest peeve- it's called the next great BAKER- yet no one bakes anything. Their "cakes" are either pre-made (the first challenge) or consist of rice krispie treats, PVC pipe and fondant.

This is an affront to anyone who actually BAKEs - the spirit of whatever his bakery used to be is long lost.

I agree- this has to be one of the worst shows ever. What I truly don't understand is why they pick some of the finalists in the first place. There was the episode with the Sucre a la creme lady from Quebec- if you KNOW that it's nearly impossible to make in large batches (as is required by the PC brand)- and there is a dearth of this product in stores because of the inherent problems- why pick her as a finalist if this is one of the things you're going to reject her for in the end? Same thing with the sweet guy with hot sauce. If you know from the outset that the market is saturated with hot sauce - why the hell make him a finalist and then consider the problem of making his sauce stand out over others too big to let him win. I don't get it.

In fact two people were offered jobs- Dave Martinez, that was the one that boggled my mine- Graham Elliott offered him a position in one of his restaurants, and Gordon offered Becky a job. It's mindblowing that Josh wasn't.

Yeah, I know GR didn't praise it, he also didn't praise her sorbert- he, and the others liked it, but didn't go gaga over it. Everyone talks about the "cohesiveness" of her three courses- well, yes, they were all Asian themed- and that is all she has done since day one. Josh has stretched himself and improved his plating tremendously since day 1- and I just think he was more deserving- I think if he had prepared her menu and she his- she would have won because of the complexity, the difficulty etc.... I am convinced of it.

I really really hate to say this, but I am more convinced than ever that she won because she can do what she does blind. It annoyed me to end how they praised her appetizer- so, had Josh done something ridiculously easy and nailed it- would it have served him better? ooohing about the "techniques" she used to make the salad? Josh's dish was complex, creative and beautifully plated. Actually all three were- whereas Christine's were surprisingly less appealing visually- and I say surprisingly because throughout the competition she's presented some pretty stunning dishes.
I also think it is so much harder to get a rack of lamb right on, then it is to pressure cook pork belly with coconut soda.....

I actually lost respect for the competition after seeing the six dishes and hearing the outcome.

True- I forgot about her. Thank God she's not back.

You'd really think that they would appreciate the little addendum to their 15 minutes of fame - being brought back for the finale- YOU WERE ELIMINATED CLEMENZA- be glad you have another shot to try to show us you can cook.

Zoinks- I guess I am the only one around who wants Josh to win. I think Christine is a one trick pony- I don't mean in any way, shape or form to take anything away from her- but seriously- how hard is it for her to make a tasty stir-fry? And fried chicken isn't exactly a skill tester- and she failed at the side dish.

Josh has been presenting a variety of dishes- Indian, Panamanian, creole... he just seems to have a much more elaborate palate and be a little more of an adventurous cook.

Although I give high high praise to Christine for being in the final- earned because of her food chops (and hopefully not partially because of her sight impairment), I still think Josh, as a home chef (which in the end, is what this competition is about - finding the best home chef) is much more diverse, exciting and skilled.

I hate to admit this, because I swore I would stop watching after the first few episodes- but severe insomnia and an allergic reaction to anything TLC, especially Honey Boo Boo, made it so that I PVR'd it and watched.

Every year, there are always a few disgruntled chefs who look like they would rather be anywhere but in the finale backing up a finalist. I don't know if they are encouraged to grumble and complain or what... but it makes for an annoying bit of television. I hope Christine wins- I think she has been more consistent than Justin. I don't get her "brigade" complaining about scallops and risotto. You'd think they've gotten yelled at enough times to be able to do them right this time.

But fotobug- that is part of the charm- that's what makes eating there a Montreal experience- as opposed to an epicurean delight of the highest order.

The "OP" stands by her initial post. If people need to be told to slice a tomato (not even HOW to slice it, but just to slice it), sprinkle some salt (not HOW much salt, but just salt), drizzle some olive oil (not HOW much) then maybe they shouldn't be buying Bon Appetit just yet. No insult to anyone. I did not come out of the womb either a chef nor a foodie- I am a home cook and yes, SHUDDERED when I was looking on the epicurious site and found this "recipe".

If you need "inspiration" to slice a tomato and put some olive oil on it, salt and herbs.... well.... like someone else said, you're probably not reading Bon Appetit. Rachael Ray and the multitude of charismatic (not to me, but their TV popularity is based on something- and it ain't always cooking chops) demonstrates that that would be the go to means of getting inspiration.

Woulda been real crowded in that kitchen.. LOL

I had one today- the Pibil sandwich that is. I was not impressed. It's nothing that made me go "ooooooh". It was edible, a generous portion, but overly greasy and honestly, I found lacking in flavour. The black bean paste they spread on the bread overpowered the meat- and the bottom bun quickly got soaked with grease- through the bean paste- so there was a lot of grease. It was $5, edible and I was full before finishing the whole thing- so in the end, not a bad deal- but I won't have another any time soon.

Thank you chefhound. You "get" it.

I also find that with the proliferation of "cooking" (and I use the hyphens purposely) shows, pretty much anyone with a TV can learn very basics- whether they are cooking because the "have" to, want to or whatever. Printing a recipe in a magazine, and then a relatively reputable website, Epicurious- that involves slicing a tomato, drizzling it with olive oil and then some herbs (no order given, no amounts) is just absurd. I too have stopped buying it, but will peruse Epicurious, like you, for ideas. Strangely enough, my mother who is 89, had this very same idea (the "tomato salad idea") when I was growing up (so say, 40 years ago- give or take)- wow, who knew my mom, who at best was an average cook- was soooo ahead of her time!!!

I never said the recipe had to be complicated or non obvious- but this is not a recipe. This treating readers like morons. If I need to "look up" a recipe for a sliced tomato salad, I probably shouldn't be attempting to cook.

Telling people to slice tomatoes, drizzle with olive oil and sprinkle with salt and fresh herbs is not a recipe. They don't even give amounts...

What's next, a "recipe" for toast? How to "prepare" a bowl of cheerios in the morning?

This is Bon Appetit- and Epicurious.

I had to do a double, triple, quadruple take to make sure I wasn't missing something. No, not an ingredient to make some mouthwatering recipe which would send my taste buds soaring- but to make sure I was really seeing a "recipe", in Bon Appetit's August 2012 issue. Luckily I no longer pay for the magazine- which leads to my next shudder of disgust- why would Epicurious choose to publish this recipe on their site?????

http://www.epicurious.com/recipes/foo...