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re: Top Chef tonight...
Posted on 2/19/09 at 8:01 am to Opie
Posted on 2/19/09 at 8:01 am to Opie
I thought Hoseah had a very good representation of Louisiana with his meal. However I could not get over his roux. I have no idea how that was not burnt. The judges knew absolutely nothing about gumbo too.. They had this thinking that a roux HAD to be dark. Not every gumbo is made with a dark roux and his literally looked burnt.
2
Posted on 2/19/09 at 8:05 am to Catman88
i wish they wouldve got rid of stefon. hes become so annoying, but im sure they kept him just to keep stirring the pot.
Posted on 2/19/09 at 8:16 am to rutiger
I think he is the best of the chefs but I think he is lazy and doesnt really care about winning it.. Just thinks it should be given to him.
Posted on 2/19/09 at 8:30 am to Catman88
yeah when someone said roux needed to be black, I thought WTF?
Posted on 2/19/09 at 8:33 am to Catman88
Stefan is indeed arrogant. However, a lot of your good chefs today have that "chip" on their shoulder. With that said, he is good and he knows he's good. However, he does need to demonstrate a little more that he actually cares.
Posted on 2/19/09 at 8:42 am to TinyTigerPaws
Thats what had me wondering if his gumbo was burnt.. His roux looked like burn tar. Stefon said it tasted like shite too.. So I wonder if it really was any good.
Posted on 2/19/09 at 9:17 am to Catman88
Too many smoke breaks.....nasty!
Posted on 2/19/09 at 9:29 am to TinyTigerPaws
quote:
yeah when someone said roux needed to be black, I thought WTF?
Me too, my roux is usually a dark peanut butter color.
Posted on 2/19/09 at 9:31 am to TheDude
Thats my problem with his roux.. it WAS black.. That had to taste burnt and bitter.. But what do the judges know? Im sure Emeril would bite his tongue and the others dont even know that gumbo is never served over fricking grits!
Posted on 2/19/09 at 10:04 am to Catman88
quote:
Thats my problem with his roux.. it WAS black.. That had to taste burnt and bitter.
And I make a dark roux but it only takes 15 minutes or so.
I'm surprised nobody made an etouffee. I think I might make that this weekend.
Posted on 2/19/09 at 10:14 am to Dallas Tiger
Yea it generally only takes me 20-30 min to make a good dark roux.. lol but he was saying that he spent half his time (2.5 hours) making the roux.. Uhhhh huh?
BTW I just cannot see how Carla was NOT knocked for not knowing how to shell an oyster! shite this is Top CHEF right?
BTW I just cannot see how Carla was NOT knocked for not knowing how to shell an oyster! shite this is Top CHEF right?
Posted on 2/19/09 at 10:27 am to Catman88
quote:
BTW I just cannot see how Carla was NOT knocked for not knowing how to shell an oyster! shite this is Top CHEF right?
Well, it is the final product, not how you get there. I suppose if you are "Top Chef" you can hire a minimum wager to shuck. I thought she should have been booted for not serving alcohol...Blaspheme!!!
Posted on 2/19/09 at 10:52 am to Dallas Tiger
Yea forgot about the alcohol thing.. That was bad.. But they do knock them alot for the skills technique wise. I think not being able to shuck an oyster is pretty bad. Thats like how long it took them to skin an eel for me.
Posted on 2/19/09 at 11:30 am to Catman88
quote:
Im sure Emeril would bite his tongue and the others dont even know that gumbo is never served over fricking grits!
Emeril mentioned it being the first time he had ever had gumbo and grits. Remember Carla did this in the Superbowl challenge. i don't think I really ever want to stray away from having my gumbo with rice.
Posted on 2/19/09 at 11:33 am to TinyTigerPaws
Gumbo and potato salad is pretty damn good fwiw.
Posted on 2/19/09 at 11:58 am to Hat Tricks
yes, it is, but to me, it belongs on the side. 
Posted on 2/19/09 at 12:33 pm to TinyTigerPaws
FYI I was talking about them claiming the roux HAD to be black.. That he prob bit his tongue on. They were completely wrong when they said that. Roux should NEVER EVER EVER be "Black" really dark brown yes.. black no. That is the sign that you burnt the roux. But Stefan was right there are all different colors of roux.
Posted on 2/19/09 at 1:10 pm to Catman88
quote:
But Stefan was right there are all different colors of roux.
And no way is right or wrong when it comes to making gumbo.
Last night's show was frustrating.
I get perturbed when outsiders talk about black and Indian influences on Creole food, and act as though there are no Italian ones (At one time, the French Quarter was the second biggest concentration of Sicilian immigrants in the United States!!!), and any attempt to introduce some Italian influence is completely foreign. It shows a real ignorance of the cuisine.
It's also frustrating watching a final elination of a show for purportedly America's "Top Chef" watching them all struggle to make some facsimile of Gumbo.
Every grandmother in South Louisiana should be able to make a great gumbo, but I would never judge a chef who only cooks in San Francisco or New York, on how he or she can conceive of one in the span of a couple of hours.
This post was edited on 2/19/09 at 1:12 pm
Posted on 2/19/09 at 1:18 pm to Y.A. Tittle
Not to mention they never mentioned the Indians!
Posted on 2/19/09 at 1:26 pm to Catman88
quote:
they never mentioned the Indians!
No, they did.
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