Comments on: Top Chef NY recap week 2

By: ellaella

ellaella — Mon, 24 Nov 2008 06:08:52 +0000

Oh, I’m in for Bourdain too. That’s $300 for each of us. Hee!

I didn’t see Chef Tom — that show conflicts with a news talkie, I think Meet the Press — but I wish I had. I do read the Post though, despite my dislike for Murdoch. Two of the biggest lies in NY: I only watch PBS, I never read the Post.

By: sage

sage — Mon, 24 Nov 2008 03:41:18 +0000

Did you catch Chef Tom on CBS Sunday Morning? A fun surprise with my coffee this morning!

Of course my curiosity was piqued at the mention of his new venture, Tom: Tuesday Dinner ~

A snip from the NY Post, Nov 12, TOMFOOLERY TUESDAYS

“… Sure, this is Colicchio unplugged, but for $150, a practice run would have been nice. Especially since we can’t send him to the Judges’ Table.

And just in case you feel a little cheated by the astronomical price tag – dinner for two with wine will set you back at least $600 – you get an autographed menu to take home with you as a souvenir. (Although, for that kind of dough, we wished we’d had Padma Lakshmi playing hostess.)… ”

hehehe Make that Anthony Bourdain and I’m in.

By: ellaella

ellaella — Sun, 23 Nov 2008 23:29:11 +0000

Venting is always welcome! I’m not impressed with this cast either. I give the female caterer a couple more weeks, tops, if more than a few of the others have hidden talents. For me, the most interesting character is the city itself.

I can’t remember my last hot dog, honestly. Twenty years maybe. But when I ate them I always preferred Gray’s to Sabrett’s and even (dare I say it?) Nathan’s. I think the total lack of ambience in standing up at a shelf-counter covered with blobs of mustard and ketchup had something to do with it…

By: Patricia

Patricia — Sun, 23 Nov 2008 22:38:58 +0000

Ok I hafta vent a wee bit. What is up with all the mediocre "chefs" and their half baked food sensibility? Is anyone with a nice set of knives called a chef? Most of these people seem like average cooks. There are maybe three of the group who are interesting! Ack! And as to the NY dogs, mostly in midtown these days the Sabrett carts of old have been traded for Golden Dragon hot dogs, which makes one wonder about melamine filler etc. I did like the challenge of making a dog though. So many possibilities! Patricia's last blog post..Soupa! Soupa! Soupa! Cabbages!

By: ellaella

ellaella — Fri, 21 Nov 2008 12:39:50 +0000

I hadn’t thought about the plating, but you’re absolutely right. I doubt anyone could surpass S1’s Stephen in that department but there is certainly room for improvement.

I’m baffled by the casting too. While I’m glad to see a return of self-taught and catering chefs, the casting seems to be more focused these past few seasons on creating the drama of a reality show. While I accept it is a reality show and entertainment, something in the philosophy of what it is seems to have changed and I can’t put my finger on it.

As Harold (and almost everyone else) said in the first season, it is what it is. I’m just not thrilled with what it is now.

How Hosea could make that expensive crabmeat taste like canned is a mystery I will never solve!