Top Chef Bulletin

Next week's guest judges include Wylie, Jacques and Lidia. I would pass out having to cook for those three.

Wow. I mean wow. The only way they could impress me more is if they threw in Keller and Achatz, and they already used Achatz earlier in the season, and they used Ripert this week.

I can't wait. And as long as I'm employed, maybe I'll get on that Le Bernardin res. With the Global Economic Collapse, you can actually get in there now.

Comments

Post a Comment

Popular posts from this blog

...And Clubs

Just saw this item in a sports business trade newsletter: "Golf Digest has released its ranking of the Top 15 golfing presidents with President-elect Barack Obama occupying the 8 th spot, between Bill Clinton and Ronald Reagan. The top-five golfing presidents, as determined by their handicap index, were John Kennedy, Dwight Eisenhower, Gerald Ford, Franklin Roosevelt and George H.W. Bush (Golf Digest)." That's a terrible joke to make about FDR. Golf Digest, shame on you.
Read more

Drift

More than halfway done but still a decent amount of time (4 weeks) to go. The constant fatigue at this point gives life a soft-edged glow and the vague feeling of being adrift, floating, with occasional waves of panic crashing over one's head that are registered and reacted to and then distracted away by something because it's too tiring to be panicked for too long. Somebody's really warping that fucking plastic blue ring though.  I'm not getting it close to back to round anymore. Different guy handled my transport this morning.  An ex sales guy who talked way too fucking much and interrogated me about my life.  Eventually I took my phone out and pretended I was answering work e-mails.  I like my regular driver, a retired, blue collar guy who when we drive by this place says things like "Man, a life-sized fucking gorilla don't come cheap". Otherwise we might chat about whatever nonsense is on the sports talk radio or the wacky morning DJ's he s
Read more

More Posts About Buildings and Food

Image
This is a Sweetmeal Digestive Biscuit . It is the finest cracker I have ever eaten. I love it with either a bit of mild blue cheese (which unfortunately for me they only identify as "blue mould cheese" on the buffet) or on its own. It is delicious, and I will be harassing my nephew who is currently in the UK for the summer to bring some back for me as I don't think they're easily found in the US. What else have I been eating? Well, finally had some reindeer filet last night. Looks like beef, is tender like filet mignon but has a slightly stronger beefy flavor. Still, if I told you it was cow you'd probably believe it. The difference is subtle. It was served with a "potato cake", really scalloped and gratined potatoes formed into a square and a berry (forgot which one) sauce. Enjoyed that dish at the Glenfiddich restaurant in Gamla Stan which besides obviously having a wide selection of single malts claimed to serve the largest variety of Swedish microbre
Read more