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Top Chef Texas

Plus, 16 means that there have to be more group challenges to keep things manageable. I'd like 12, too.

Sep 24, 2011
kahudson in Food Media & News

Top Chef All-Stars - Ep. #8 - 02/02/11 (Spoilers)

Agreed, I was horrified by a QF where edibility played NO role. When Angelo talked about wanting to be a food stylist, he hit the nail on the head. The QF was Top Food Stylist and not Top Chef.
Yes, Mizrachi co-hosted The Fashion Show, Ultimate Collection, Bravo's replacement for Project Runway. I don't mind the cross-promotion, but maybe the edible fashion design challenge from TC: Just Desserts would have been a better fit.

Feb 03, 2011
kahudson in Food Media & News

Top Chef All-Stars - Ep. #8 - 02/02/11 (Spoilers)

In the quick clip of that initial risotto, it did look much creamier than the TC All Stars risotto which appeared to have the consistency of mashed potatoes.

Feb 03, 2011
kahudson in Food Media & News

Top Chef All-Stars - Ep. #7 - 01/19/11 (Spoilers)

I also noticed this. I suspect that she is having the same problem that she had during her original season. Her competitors think her food is too conceptually simple and therefore discount her as a rival. If Richard Blais is seen as innovative and cutting edge (and I think that's most of the reason for the Blais-love among), Carla is seen as the opposite.

Jan 21, 2011
kahudson in Food Media & News

Recent spectacular meals and one truly awful experience

I've also noticed the restaurant turnover in that location. However, on Sunday it was packed for brunch. The only seats were at the bar. Today, it also had a nice crowd (though not to capacity). I like the menu and as I've said elsewhere it will probably replace Stanley's as my go-to casual breakfast place. Hopefully, it is there to stay.

Jan 10, 2011
kahudson in New Orleans

Top Chef All-Stars - Ep. #5 - 01/05/11 (Spoilers)

Why did some cheftestants team up to create additional dishes? That just seems like added work and pressure when as I understand it, they were not required to conceive, prepare and cook extra ones. Wouldn't they have been better off if they made one dish per person and the requisite number of plates?

Jan 09, 2011
kahudson in Food Media & News

Top Chef All-Stars - Ep. #4 - 12/22/10 (Spoilers)

Not necessarily. The team did not have much faith in Carla's dish. I suspect they wanted to save the better dish for the end in case Carla's dish lost.

Dec 25, 2010
kahudson in Food Media & News

Top Chef All-Stars - Ep. #4 - 12/22/10 (Spoilers)

Re: Spike's dish: And at JT Gayle she thought the dish was too sweet.

Dec 23, 2010
kahudson in Food Media & News

Missing a fun breakfast place

I know this trip has already occurred. However, since the Ruby Slipper is mentioned, I thought it was a good place to mention that they've opened a second location. It's in the 200 block of Magazine (just one block off Canal for folks staying in the French Quarter). I prefer their breakfast to Stanley's, but I've gone there often and have had everything on their menu that I would want.

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Ruby Slipper Cafe
139 S Cortez St, New Orleans, LA 70119

Dec 20, 2010
kahudson in New Orleans

Rank the Top Chef winners

Michael Voltaggio
Harold Dieterle
Hung Huynh
Stephanie Izard
Kevin Sbraga
Ilan Hall
Hosea Rosenberg

A combination of what I thought would be intriguing and/or good to eat and who I thought performed best in the Top Chef format.

Dec 13, 2010
kahudson in Food Media & News

Top Chef All-Stars - Ep. #2 - 12/08/10 (Spoilers)

To be clear, Ripert says in the video that serving raw eggs could be "dangerous" and thus "inedible." He then goes on to say that Tre's sauce was too salty rendering it "inedible." While he allows that Jennifer's eggs may not have had enough seasoning, he considered that dish edible. That is you might not enjoy it, but you could actually consume it.

Dec 09, 2010
kahudson in Food Media & News

Top Chef - Super Bowl (*Possible Spoilers*)

I saw someone else referring to Carla as Sideshow Bob. If she's were a Fraggle, she'd be Red, same mop of hair and frenetic enthusiasm.

Jan 28, 2009
kahudson in Food Media & News

Top Chef - Super Bowl (*Possible Spoilers*)

>>Carla's food may taste good, but it isn't gumbo. She didn't start with a roux. ... I cook New Orleans. I understand the flavor that comes from a roux + vegetables = magnificent depth of flavor of caramelized veggies.

Yes, Yes, Yes!! The first thing I wondered was how she planned to cook gumbo in 20 minutes. At my house, gumbo is a several hours' experience. Second, a gumbo without roux is just a fish soup, or bouillabaise or jambalaya depending on how folks cook their gumbo. Maybe the flavors were authentic, but if Jeff made a pseudo-ceviche, she made a pseudo-gumbo or to put it nicely a gumbo-inspired dish. Over grits, is different, but I wouldn't mind trying it.

I was surprised to see Jeff go. He seemed to have some of the most adventurous ideas left among the chefs (except maybe for Hosea) even if he has too many for a single dish. I really thought Fabio should go if his venison deserved Tom's comment that "it was already dead, you didn't have to kill it again."

I'm still happy to see Carla get the win especially with something that wasn't a dessert.

Jan 28, 2009
kahudson in Food Media & News

Top Chef - Restaurant Wars - *Possible Spoilers*

Actually the intro refers to $100,000 to achieve their culinary dreams or something quite close to that. It definitely does not say the money is to open a restaurant. I don't think this has always been the same intro, but I noticed it this year. Frankly, without some other capital/investors, $100,000 is not nearly enough to open a high end restaurant.

Jan 26, 2009
kahudson in Food Media & News

Top Chef - Restaurant Wars - *Possible Spoilers*

I think it's the latter. He's not seeing what he thinks is imaginative good food and he's not hiding his disappointment (perhaps even contempt) well.

Jan 22, 2009
kahudson in Food Media & News

Top Chef - Restaurant Wars - *Possible Spoilers*

Hi, everyone. I would have been fine with Radika, Carla or Leah going home even though Carla and Radika were my favorites going in--the first for her personality and the second for her food most of the time. Radika seemed to set herself up for failure. From what we saw, she didn't plan the menu, didn't direct the chefs, didn't prep and didn't cook anything. The only thing she gave the judges to evaluate was her apparently lousy front of the house performance. As mentioned upthread she made the wrong decisions in team selection. EITHER Jamie or Jeff would have been competent executive chefs, Carla must have seemed like a lock for dessert. She needed to pick a third person for the front of the house. If the competition really is all about the food, she needed to be more directly in charge of it--in the kitchen.

I was disappointed that Carla didn't take more responsibility for improving the cake before she baked it. She asked Radika to taste it and then complained in the confessional that Radika didn't provide her with feedback. Yet, Carla knew something was wrong with it at the time. She should have reworked it then regardless of Radika's assurances. I'm not a chef or a cook, mostly a baker. However, when I start asking people if the batter tastes OK, it's because I already know that it doesn't. Maybe she tried too hard for a spice infusion that she wasn't familiar with.

Count me in as tired of the Leah-Hosea drama. 73% of the respondents to the top chef question were too. Hopefully, this is a lesson for the producers in future seasons.

Kenya

Jan 22, 2009
kahudson in Food Media & News