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Butrflynet
Member
12-29-2003
| Friday, January 14, 2005 - 11:51 am
Never mind that bit about no archives. Just found it. http://www.cbs.com/primetime/wickedly_perfect/how_to.shtml
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Julieboo
Member
02-05-2002
| Friday, January 14, 2005 - 12:02 pm
I have a question. There was a dollar amount (i think $40) for the gift bags. Was that per gift bag or was that for 12 gift bags?
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Lori
Member
04-18-2003
| Friday, January 14, 2005 - 1:02 pm
I think the $40 was for three gift bags just for the judges.
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Ddr
Member
08-19-2001
| Friday, January 14, 2005 - 1:35 pm
Didn't they show them working on 12 gift bags?
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Julieboo
Member
02-05-2002
| Friday, January 14, 2005 - 2:05 pm
I ask because on the website (link courtesy of Butr) said one contestant put together a wrapped beach towel, candy necklace and squirt gun as her thing. (At least I am assuming that was her gift thing). How could you possibly find a beach towel for 12 or even 3 at that price? But if it is supposed to be $40 per bag, then why did some people only make truffles in a box?
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Mzzlissa
Member
03-08-2004
| Friday, January 14, 2005 - 5:08 pm
Thanks for the link Butrflynet!
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Sunshyne4u
Member
06-17-2003
| Friday, January 14, 2005 - 5:09 pm
the devilled eggs cracked me up too!! Can you imagine having Bobby Flay (a famous chef!!!) coming and you serve devilled eggs ROTFL!!! And you all know how the eggs kinda stick to your teeth n stuff... not exactly a great appe' for a chitchat dinner party. IMHO why not just serve hotdogs for supper?? it was a pool party wasnt it? ROTFL
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Tishala
Member
08-01-2000
| Friday, January 14, 2005 - 6:00 pm
I'd like to just say I cannot stand Bobby Flay. When he appears on Food Network, I change the channel. At least on this show he isn't the center of attention. But he is going to make me wear out my mute button.
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Lori
Member
04-18-2003
| Friday, January 14, 2005 - 8:37 pm
According to the web site link above, Margo created 5 gift bags with a budge of $200. So I guess the budget was $40/per bag and they made five????
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Julieboo
Member
02-05-2002
| Friday, January 14, 2005 - 8:42 pm
Thanks Lori!!!! Boy that really makes the truffles in a plain box seem kinda underbudget.
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Sunshyne4u
Member
06-17-2003
| Saturday, January 15, 2005 - 12:41 am
ever buy belgian chocolate?? to get the good stuff is quite expensive and it is soooooo smoooth textured and yummy for making homemade chocolates. The bag of truffles that was in the 'TALL box' would be worth about 30 bucks if I am guess-ta-mating accurately.
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Cdbga
Member
10-04-2004
| Saturday, January 15, 2005 - 6:07 am
Has anyone read Tom's "Butter(not) Squash Apple Soup" recipe on the CBS site(http://www.cbs.com/primetime/wickedly_perfect/how_to.shtml)? After reading, I'm even happier he's gone. He may have been trying to be funny, but it just sounds like so much sour grapes to me.
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Jimmer
Member
08-30-2000
| Saturday, January 15, 2005 - 8:35 am
He does sound a little bitter doesn't he???? It does give some background/excuses (?) as to why the soup was as awful as it was.
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Texannie
Member
07-16-2001
| Saturday, January 15, 2005 - 10:39 am
ROFL!!!!!!! that was hysterical, bitter, but hysterical!!!
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Pamy
Member
01-02-2002
| Saturday, January 15, 2005 - 11:20 am
LOL that was good!! I wish he was still there!
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Hereiam
Member
03-29-2002
| Saturday, January 15, 2005 - 11:55 am
Wow, just looking at the link from Cdbga above, it sure looks like Mychael does a whole lot. I like her too and had to agree when hosting you don't go on about being tired. I wish they had pictures of the gift bags each person made.
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Puzzled
Member
08-27-2001
| Saturday, January 15, 2005 - 5:27 pm
Read that recipe, Cdbga--what an <> he is. You can microwave squash in no time at all. Also, if he wanted it to keep cooking in the plastic bag, then why did he put it in the fridge??? ROFL. <QT>
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Sunshyne4u
Member
06-17-2003
| Saturday, January 15, 2005 - 6:46 pm
texture...I find that the squash has a different texture when microwaved compared to steaming or roasting. I LOVE pumpkin and squash soup!! I make it Thai style with lemongrass, basil and hot curry paste. Of course a tin of Coconut cream and some prawns pulls the flavours all together. What confuses me is that Tom puree'd the soup. BLAH, wouldnt that be a really gooey soup? Like wallpaper paste I cant imagine eating squash soup puree'd. I LOVED his tongue in cheek preparation instructions LOL
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Puzzled
Member
08-27-2001
| Saturday, January 15, 2005 - 8:24 pm
He had to puree it because he hadn't cooked it all the way through. LOL--I still think cooking it through in the microwave would have been better than the mess he made. 
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Jimmer
Member
08-30-2000
| Saturday, January 15, 2005 - 9:30 pm
OOPS. I always puree pumpkin soup to make it nice and smooth (and my soup is not at all like wallpaper paste)? Don't you get kind of stringy lumps of pumpkin if you don't puree it? 
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Tishala
Member
08-01-2000
| Saturday, January 15, 2005 - 10:39 pm
I pulse my pumpkin and my butternut squash soup. I don't want to smooth, exactly, but I want it pretty smooth. I agree, though, that I wouldn't microwave the squash. The baking carmelizes it a bit and gives it better texture and flavor.
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Sunshyne4u
Member
06-17-2003
| Sunday, January 16, 2005 - 2:06 am
I leave the pumpkin in nice big chunks. I also use a can of Pumpkin as a starter along with the can of coconut before adding a bunch of water to dilute it all out. Maybe it all depends on which species?? kind of pumpkin is used.
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Alisons
Member
01-10-2003
| Sunday, January 16, 2005 - 4:07 pm
I am still reeling with shock that several of the people on this thread actually MAKE squash and pumpkin soup! Who knew! I prefer a baked squash or pumpkin because I enjoy the "natural" texture of those foods.
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Costacat
Member
07-15-2000
| Monday, January 17, 2005 - 10:37 am
FYI, I think that lobster that Team Artisan used were already cooked (they were red, which is what color they turn AFTER they've been cooked). So what they did was OVERCOOK the lobsters, which is why the meat turned to mush. Also, pastry flour is different than regular flour. Although (what's her name who got kicked off) should've offered the pastry flour to Darlene, anyways. It probably would've worked in the roux, with a slight adjustment. (The texture of pastry flour is quite different; it's milled for a specific purpose, unlike all purpose flour.) I still think Craft Beavers deserved to lose that challenge. You can overcome ANY bad food choices if you are a good host. And they weren't. Even the judges enjoyed Team Artisan's hospitality more. (So this makes me think they are looking for technical perfection, and placing less emphasis on other components of the dinner party.) Then again... what's his name. The other guy, not Bobby Flay. I don't like his attitude. He really puts people on spot ("it's warm, I don't like warm champagne") and he's quite negative. You can tell someone you don't like something without looking like a complete (rhymes with witch). Tish? Oh yeah, I agree. I don't watch Bobby Flay when he's on on Food Network (I immediately change the channel). Final note: Truffles? Candle and mirror? Sorry, those were the least imaginative gift bags I've seen!
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Eacollins
Member
10-30-2003
| Monday, January 17, 2005 - 11:12 am
I agree it would be rude of a guest to tell you that the food is cold and the champagne is warm, however the judges were there to judge the teams party hosting skills. Okay, I don't cook lobster but it seems incredible to think that a cook would mistake precooked lobsters for fresh ones. Aren't fresh usually alive, moving and come from a tank while cooked ones are red and usually sitting still on ice?
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