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Message
re: Top Chef tonight...
Posted on 2/19/09 at 1:55 pm to TinyTigerPaws
Posted on 2/19/09 at 1:55 pm to TinyTigerPaws
quote:
Emeril mentioned it being the first time he had ever had gumbo and grits. Remember Carla did this in the Superbowl challenge.
But didn't they only have 15 minutes to make the dish. She probably just didn't have enough time to cook rice hence having to use grits. Pretty inventive.
2
Posted on 2/19/09 at 2:16 pm to booga
quote:
But didn't they only have 15 minutes to make the dish. She probably just didn't have enough time to cook rice hence having to use grits. Pretty inventive.
I thought they had prep time off the set. Im pretty sure she wouldnt have been able to cook grits any faster. Doubt she had instant grits which is no better than instant rice. Grits can actually take longer to cook than rice.
ETA I checked her recipe she takes about 15 min she says. Of course Rice takes about the same amount of time. Overall I think trying a gumbo in 20 min time period just shows stupidy on the cooks part.
This post was edited on 2/19/09 at 2:21 pm
Posted on 2/19/09 at 3:51 pm to tigerfoot
quote:
Hosea
usually douche bags like this last until the final cause they always want a idiot like this to piss us off!
Posted on 2/19/09 at 3:59 pm to whereyat
quote:
Hosea
You gotta give this gus some slack. He said he studied up on N.O. food and came strong with the catfish dish. I'm sure his roux wasn't burned. They would have made comment on the final product. Perhaps old Hosea makes a dark and rich roux better than the board?
Posted on 2/19/09 at 4:31 pm to BigAlBR
quote:
Perhaps old Hosea makes a dark and rich roux better than the board?
If he used that roux they showed during the prep work then it was DEFINITLY burned. He may have made another one that they didnt show us though. Of course like I said earlier he could have burned it and the judges wouldnt have known better since they dont know shite about gumbo. Notice Stefon said it tasted like shite and he knew more about roux than the judges. Even Emeril had to make a comment that Stefon's roux could have been darker but it didnt have to be.
This post was edited on 2/19/09 at 4:32 pm
Posted on 2/19/09 at 4:36 pm to Catman88
quote:
Notice Stefon said it tasted like shite and he knew more about roux than the judges.
That's what was sort of irking about the show. It was like they were judging based on the supposed "authenticity" of a cuisine, which none of them (includuing Coliccio, and except Emeril) had anything more than a mere surface knowledge of.
Some of the ignorant things Tom said, sort of surprised me. It seems, as though, if they were going to devote two shows to New Orleans, with one being devoted to New Orleans cuisine, he would have studied up enough not to make such silly statements as "gumbo HAS to have a dark roux."
Posted on 2/19/09 at 4:56 pm to Y.A. Tittle
"gumbo HAS to have a black roux."
This is what I thought he said which is much worse.
I bet his head would have exploded if someone tried to explain they were using a BLONDE roux for something.
This is what I thought he said which is much worse.
I bet his head would have exploded if someone tried to explain they were using a BLONDE roux for something.
Posted on 2/19/09 at 5:03 pm to booga
quote:
She probably just didn't have enough time to cook gumbo
fixed it.
Posted on 2/19/09 at 6:08 pm to BigAlBR
quote:
Perhaps old Hosea makes a dark and rich roux better than the board?
I'm pretty sure Gugich or Myself could beat the piss out of Hosea's roux. Just sayin.
Posted on 2/19/09 at 7:08 pm to Opie
Hosea had to have redone his roux three or four times. Emeril said it was as good as any gumbo in the city.
Posted on 2/19/09 at 7:23 pm to BigAlBR
quote:
Emeril said it was as good as any gumbo in the city.
That isnt saying much.. I really dont like gumbo in NOLA for the most part. K Pauls and Couchon are the only ones I remotely like.
Posted on 2/19/09 at 7:24 pm to Catman88
Posted on 2/19/09 at 7:24 pm to TheWiz
quote:
My co-worker is on there tonight.
How did he/she say the food was? and when did that ball actually happen?
Posted on 2/19/09 at 7:52 pm to Catman88
quote:
If he used that roux they showed during the prep work then it was DEFINITLY burned.
I thought the same thing when I saw it in the pot. Really crusty burnt around the edge.
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