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Started By
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1
Posted on 10/23/13 at 9:40 pm to glassman
Not sure why they didn't try something simple like the shaking beef dish or something like that.
fricking captain Vietnam and his fricking tomato bullshite.
fricking captain Vietnam and his fricking tomato bullshite.
Posted on 10/23/13 at 9:40 pm to BlackenedOut
I'm sure you're right, but it allows me to take a shot at a restaurant I don't have much love for. Even if only vicariously.
I'm not sure about that tomato stew the "expert" was talking about.
Since Kim Anh's was on. Has anyone had the shrimp paste vermicelli?
It was pretty tasty. It was a shrimp mold wrapped around a sugar cane stalk. Could use a little extra heat but they allow the customer do that.
I'm not sure about that tomato stew the "expert" was talking about.
Since Kim Anh's was on. Has anyone had the shrimp paste vermicelli?
It was pretty tasty. It was a shrimp mold wrapped around a sugar cane stalk. Could use a little extra heat but they allow the customer do that.
Posted on 10/23/13 at 9:44 pm to Oenophile Brah
Again when Sichel was cooking at 7 on Fulton, he was putting out some fantastic food. This was summer of 2006 (as I recall) when most places were lucky to be open. Dude can cook and last visit to Galatoire's the food was better than it ever was (for Galatoire's food mind you)
Posted on 10/23/13 at 9:50 pm to BlackenedOut
Never made it to 7 on Fulton.
You answered for me in your Galatoires comment. I just don't care for the menu.
Wise, did you lend Chef Eddie your crawfish vest?
You answered for me in your Galatoires comment. I just don't care for the menu.
Wise, did you lend Chef Eddie your crawfish vest?
Posted on 10/23/13 at 9:52 pm to Oenophile Brah
What does "I just don't care for the menu" mean?
You don't like shrimp, crabmeat, simply prepared fish, steaks, sweetbreads?
You don't like shrimp, crabmeat, simply prepared fish, steaks, sweetbreads?
Posted on 10/23/13 at 9:53 pm to Oenophile Brah
quote:
Has anyone had the shrimp paste vermicelli?
Many times.
quote:
It was pretty tasty. It was a shrimp mold wrapped around a sugar cane stalk. C
It really is a tasty plate of food.
Posted on 10/23/13 at 10:00 pm to glassman
The frick, got rid of the hottest chick on the show
Posted on 10/23/13 at 10:07 pm to BlackenedOut
quote:
You don't like shrimp
Love shrimp. Luckily 100's of restaurants serve it.
quote:
Crabmeat
It's fine but I don't ever crave it. Fish dishes with crab and sauce du jour doesn't interest me much.
Perhaps that's unfortunate for me as a large portion of the higher end restaurants specialize in this cuisine but that's just not my style.
Rarely order a steak in a restsurant.
Love sweetbreads, I order them regularly. I'm curious about your question. You know many restaurants serve the style of food you listed? Many at a higher level then served at Galatoires.
I just don't have a reason to go there.
Posted on 10/23/13 at 10:24 pm to Oenophile Brah
And that is a totally valid opinion. Was just wondering the specifics
Posted on 10/23/13 at 10:30 pm to BlackenedOut
I like this season and have been watching Top Chef since the first season. Of course the show has suffered the typical reality show syndrome of trying to out do themselves each year and add more product placement. I wish they'd rely more on the food most times and how it was prepared. Curly headed guy does get on my nerves though. But man this show makes me wish I could eat their food through the tv.
This post was edited on 10/23/13 at 10:31 pm
Posted on 10/23/13 at 11:01 pm to TinyTigerPaws
Enjoyed this episode also. Looked like they were at Ditcharo's seafood in Buras.
Justin had another strong showing. Didn't really see much air time on the Galatoire's chef.
Justin had another strong showing. Didn't really see much air time on the Galatoire's chef.
Posted on 10/24/13 at 2:10 am to JasonL79
Another good episode. Really enjoyed it. Good for Justin. Didn't see much of Sichel other than a few folks complaining about him. Some of this stuff is obviously edited but they can't put words in his mouth. I'm wondering if they picked up on his personality and asked loaded questions to bring it out more. Same with asking questions of the others about him during interviews or suggesting answers to them.
" How do you feel about the way Sichel addresses you like 'boo' " or whatever else he's called the women. It's probably not too difficult to get competitors to speak ill of other competitors.
" How do you feel about the way Sichel addresses you like 'boo' " or whatever else he's called the women. It's probably not too difficult to get competitors to speak ill of other competitors.
Posted on 10/24/13 at 6:34 am to The Egg
I know. Her arse was the best piece of meat on the show
Posted on 10/24/13 at 9:32 am to Oenophile Brah
quote:
Wise, did you lend Chef Eddie your crawfish vest?
I don't get it
Posted on 10/24/13 at 9:35 am to TigerWise
quote:
I don't get it
Did you watch last night?
Dude was rocking the sweetest crawfish vest I've ever seen.
Posted on 10/24/13 at 9:40 am to Oenophile Brah
No I don't watch TV, I read books.
Is the pic you posted your own? I'm not really a fan of that dish.
Is the pic you posted your own? I'm not really a fan of that dish.
Posted on 10/24/13 at 9:41 am to Gris Gris
Justin is beast moding... Really wish one of the Asian specialists got the boot instead of Aussie, but she will be in Last Chance Kitchen at least.
Posted on 10/24/13 at 9:43 am to TigerWise
quote:
Is the pic you posted your own? I'm not really a fan of that dish.
Yeah, had it for the first time yesterday for lunch.
It's not my favorite but it was good.
Looks like the new Italian place across the street still has a ways to go.
Posted on 10/24/13 at 9:49 am to Oenophile Brah
I wonder if Ahn's will be slammed today. Might have to seek out pho elsewhere.
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