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Reader234
Member
08-13-2000
| Wednesday, June 24, 2009 - 8:43 pm
I just love Rick Bayless - I was surprised the chef that made the soup didnt fare better! because she did mention that the breads the others made did hide the flavor of those "proteins" I thought it was a gamble - so it must not have tasted good..
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Weinermr
Member
08-18-2001
| Wednesday, June 24, 2009 - 10:00 pm
Yay Rick Bayless! My guy won!
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Beth4freedom
Member
10-24-2003
| Wednesday, June 24, 2009 - 11:52 pm
They basically said of her soup that it wasn't flavorful enough; that she needed to "take it further". And, although they said the tripe was cooked really well, it "stood out" in the dish in a way the others didn't. Maybe in this case, that was a bad thing? Anyone remember what rating she got from the public? Was that also lower than the young Frenchman?
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Lilfair
Member
07-09-2003
| Thursday, June 25, 2009 - 4:37 am
I'm a Bayless fan. We go to Frontera Grill regularly and have met him on a couple occasions. He a magician in the kitchen. This is a fun show. I thought the soup would have been seasoned better. There is never a good reason a soup shouldn't be seasoned well. I like her and hoped she would have done better. Yup The French guy would have done better on the regular Top Chef although I guess he's got great credentials.
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Tntitanfan
Member
08-03-2001
| Thursday, June 25, 2009 - 5:27 am
Hi, Reader - please forgive me for being nitpicking! Nobody MADE bread or tortillas. Yes, all three of the guys used them - not the same thing when talking about cooking - While soup as a breakfast selection does not - and probably never will - appeal to me, I understand that grits probably suffer the same fate in other countries or even in other parts of THIS country!
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Costacat
Member
07-15-2000
| Thursday, June 25, 2009 - 6:13 am
Grits are gross! 
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Lilfair
Member
07-09-2003
| Thursday, June 25, 2009 - 7:57 am
Costacat, I agree grits are groos. But whenever I travel down south I still always give them a try amd yup they always suck ;)
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Bombaycat
Member
07-21-2007
| Thursday, June 25, 2009 - 9:01 am
Count me in on the "Grits are gross." I think they taste like their name. LOL Really like this show. Didn't care for the French chef. He was a little too intense for me. Happy that Rick won, but I would have been satisfied with anyone, other than the French chef, winning.
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Tntitanfan
Member
08-03-2001
| Thursday, June 25, 2009 - 3:01 pm
LOL! I knew that grits comment would get a food thread going! I grew up with grits as a side dish, not a breakfast food, so I season mine with lots of butter and salt. Fixed that way they taste much like pop corn - When Resortgirl visited Nashville for a gathering several years ago, I fixed her bowl of grits the "right" way and made a believer out of her! "Johnson City" grits are a baked side dish made with tons of cheddar cheese and a dash or two of hot sauce - also very tasty! Come on down, and I will change your minds!
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Lilfair
Member
07-09-2003
| Thursday, June 25, 2009 - 3:06 pm
Tnt, I'm on my way keep, the porch light on ;)
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Lexie_girl
Member
07-30-2004
| Thursday, June 25, 2009 - 4:07 pm
TNT, I love grits with salt and pepper and lots of butter. I also like to fry up some bacon and crumble them up and sprinkle them into the bowl.
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Tntitanfan
Member
08-03-2001
| Thursday, June 25, 2009 - 4:11 pm
Yeah, Lilfair! I like an open-minded kind of gal - Now, when I talk about adding butter and salt, I am talking Paula Deen level butter so how could they not be good? Of course, they are wonderful with red eye gravy, but that is another acquired taste, so let's take this one step at a time! I would like to mention that polenta is a finer milled form of grits. The color difference comes from the use of lye to bleach the corn for grits.
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Lexie_girl
Member
07-30-2004
| Thursday, June 25, 2009 - 4:18 pm
Oh.My.Gawd. Don't even get me started on biscuits and red-eye gravy!!! <<---- heading for Tennessee.
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Teachmichigan
Member
07-22-2001
| Thursday, June 25, 2009 - 5:46 pm
I was rooting for Wilo (I'm a complete sucker for a Spanish accent and would love to teach at an "international" school in Puerto Rico after my son graduates). He did an exceptional job, so I wasn't too sad when Rick won. I wanted to eat both of their dishes!
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Tess
Member
04-13-2001
| Thursday, June 25, 2009 - 10:40 pm
We were rooting for Rick Bayless from beginning to end. We were not surprised by his win at all, we expected him to win just like Chef Hubert. We're loving everything about this show except for the Padma wannabe. Not feeling the love for her at all.
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Tntitanfan
Member
08-03-2001
| Friday, June 26, 2009 - 5:02 am
I agree our hostess is a bit lack-luster - But what nice personalities the chefs exhibited! I would like to have dinner - cooked by a third party - with ANY of them!
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Nerovh
Member
06-12-2005
| Friday, June 26, 2009 - 6:03 am
I love grits IF they are done right. I love them with butter or cheese or with gravy on them. I also love shrimp and grits if it is done well. Yummmmm.
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Lexie_girl
Member
07-30-2004
| Friday, June 26, 2009 - 7:13 am
Shrimp and grits are DA BOMB!!!
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Reader234
Member
08-13-2000
| Friday, June 26, 2009 - 8:47 am
I am a total Rick Bayless follower! (and I cant handle grits!! lol somehow my real northerner mil loves grits - go figure!) Bobby Flay did a throwdown with shrimp and grits - still didnt do it for me!! and the only way I could eat any of that organ stuff is with lots and lots of bread and water to wash it down!!
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Lilfair
Member
07-09-2003
| Friday, June 26, 2009 - 1:00 pm
It's been years, no decades since I ate organ meats. My grandpa (who was a sous chef at Bismark hotel) would often bring home cow heart and he's make it taste reallllll good all sorts of ways. We kids would fight over the chicken heart grandpa would leave in soup. But once grandpa left us for the big kitchen in the sky I haven't had any and frankly that's fine with me. TNT, if I'm anything I'm open minded especially about food and drink. To be honest I've only had grits while traveling down south at restaurants, I'm sure home made grits are much better and if I had to guess I bet I've had the most generic of grits.
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Tntitanfan
Member
08-03-2001
| Friday, June 26, 2009 - 2:10 pm
Who would have believed that a "fine dining" thread could be highjacked by GRITS! Lil, you probably want to avoid restaurant grits except perhaps in some big name New Orleans places. I am not a fan of organ meats - fortunately I can say that I avoid them because of the high cholesterol content! If I am drafted to make giblet gravy, I make darn sure those pieces are big enough to fish back out of my portion!
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Lilfair
Member
07-09-2003
| Friday, June 26, 2009 - 3:16 pm
Oh, TNT, I use to think there was no other way than using giblets in gravies, until my son became a vegetarian (12 years now). I now know how to make nice, smooth and most importantly tasty vegetarian gravies for his mashed taters. I'm a mega carnivor....I need meat and the rarer the better LOL so giblet free gravy, for me, is a feat.
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Tntitanfan
Member
08-03-2001
| Wednesday, July 01, 2009 - 6:06 am
Does anyone know why this isn't scheduled for tonight?
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Reader234
Member
08-13-2000
| Wednesday, July 01, 2009 - 8:02 am
not me!! Hi tnt - I always appreciate your comments and perspective in the food threads!! (well come to think of it, I like your comments everywhere!! ;) ) I think up thread that's kinda what I was trying to say, the other chefs used pre made breads - which must mask some of the flavors of those organ meats, where she left hers plain - and was dinged for not enough flavor... but then again, I dont eat that stuff!!
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Tntitanfan
Member
08-03-2001
| Wednesday, July 01, 2009 - 9:08 am
I am always happy to talk about food! I also enjoy your comments wherever I find them - I think we share a lot of views in common.
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