OMG, I am watching this for the first time and one of the appetizer
ingredients is a whole pickled beef tongue. I know some of you have
eaten that but, ugh.

The entree? Rabbit, purple kohlrabi, galangal, and PORK RINDS???
They've got to be kidding.

OK, I'm channel surfing. There must be something less...revolting.

gloria p

"gloria.p" > wrote in message
...
>
>
> OMG, I am watching this for the first time and one of the appetizer
> ingredients is a whole pickled beef tongue. I know some of you have eaten
> that but, ugh.
>
> The entree? Rabbit, purple kohlrabi, galangal, and PORK RINDS???
> They've got to be kidding.
>
> OK, I'm channel surfing. There must be something less...revolting.
>
> gloria p

They do have some strange combinations. The chefs often come up with really
good looking meals though. I happen to like tongue and rabbit, but I'd not
pair them with pork rinds.

On Tue, 14 Jun 2011 23:18:21 -0400, "Ed Pawlowski"
> wrote:

> They do have some strange combinations.

It's awful what they throw at those contestants. AFAIC, one of them
should be the next food network star just for creating a pony from all
that manure!

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Tue, 14 Jun 2011 23:18:21 -0400, "Ed Pawlowski"
> > wrote:
>
>> They do have some strange combinations.
>
> It's awful what they throw at those contestants. AFAIC, one of them
> should be the next food network star just for creating a pony from all
> that manure!
>

True, but half could easily be cut after the first round. It is a tough
competition; I'd not make it past the first half or eliminations.

On Jun 14, 10:34*pm, "gloria.p" > wrote:
> OMG, I am watching this for the first time and one of the appetizer
> ingredients is a whole pickled beef tongue. *I know some of you have
> eaten that but, ugh.
>
> The entree? *Rabbit, purple kohlrabi, galangal, and PORK RINDS???
> They've got to be kidding.
>
> OK, I'm channel surfing. *There must be something less...revolting.
>
> gloria p

The worst part is when they get to the desserts. Chefs, in your
baskets you have bananas, brown sugar, pound cake, and sardines. You
have 20 minutes to make a dessert using those 4 ingredients.

On Wed, 15 Jun 2011 07:47:09 -0500, Omelet >
wrote:

> In article
> >,
> " > wrote:
>
> > On Jun 14, 10:34*pm, "gloria.p" > wrote:
> > > OMG, I am watching this for the first time and one of the appetizer
> > > ingredients is a whole pickled beef tongue. *I know some of you have
> > > eaten that but, ugh.
> > >
> > > The entree? *Rabbit, purple kohlrabi, galangal, and PORK RINDS???
> > > They've got to be kidding.
> > >
> > > OK, I'm channel surfing. *There must be something less...revolting.
> > >
> > > gloria p
> >
> > The worst part is when they get to the desserts. Chefs, in your
> > baskets you have bananas, brown sugar, pound cake, and sardines. You
> > have 20 minutes to make a dessert using those 4 ingredients.
>
> Sardines??? Ok, that's stretching even my level of creativity... <g>
> Sardines do NOT go in desserts. Anchovie? Maybe, but only a teensy
> amount and that's pushing it.

I trust Gloria's opinion, so I skipped Chopped last night... but I
wonder what they did with those sardines?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 15, 5:47*am, Omelet > wrote:


You guys miss the point of the show. It is to test a chef's
creativity and food intuition. They are given some weird stuff and
told that they can use any part or all of each ingredient in their
dish. They have access to a well stocked pantry and refrigerator
full of fresh herbs and dairy, etc. as well as appliances, wines,
spirits, a blast chiller and ice cream machine....in other words a
complete kitchen.

The whole thing about the show that interests me is that I try to
figure out what I would do with the ingredients. Some of them are
easy for me, I come up with a dish right away. Some are really hard
if the ingredients are unfamiliar or disgusting.

Some chefs rise to the challenge, some fail miserably, but they all
concoct something. Some are
successful and some are not. I've been really impressed with a few
of the contestants. Some of the creativity is applause worthy.

ImStillMags wrote:
>
> You guys miss the point of the show. It is to test a chef's
> creativity and food intuition. They are given some weird stuff and
> told that they can use any part or all of each ingredient in their
> dish. They have access to a well stocked pantry and refrigerator
> full of fresh herbs and dairy, etc. as well as appliances, wines,
> spirits, a blast chiller and ice cream machine....in other words a
> complete kitchen.
>
> The whole thing about the show that interests me is that I try to
> figure out what I would do with the ingredients. Some of them are
> easy for me, I come up with a dish right away. Some are really hard
> if the ingredients are unfamiliar or disgusting.

Exactly. The chefs are genuinely surprised and part of the
entertainment is to watch some of them stick their noses in the air when
given twinkies and others shrug and transform twinkies into something
good. That increases the appeal of the show to me.

Shows that show easy cooking by chefs in their comfort zones fill the
schedule on several food channels. Shows that push highly skilled chefs
into great creativity are more interesting because I learn more about
creativity.

> Some chefs rise to the challenge, some fail miserably, but they all
> concoct something. Some are
> successful and some are not. I've been really impressed with a few
> of the contestants. Some of the creativity is applause worthy.

The beef tongue seemed easy to me. I had had lengua tacos in the last
week. I looked at the list of ingredients in that basket, thought of
those tacos, and knew I could make a dish from that basket.

I knew galangal from Good Eats but at a glance I could tell it is a
close relative of ginger. I have used pork rinds ground into a low carb
substitute for breading.

Usually one of the ingredients in the baskets would throw me for a loop.
Not this particular episode but that's the luck of the draw. I looked
at purple kohlrabi and figured they better be like regular kohlrabi, yet
one of the contestants said "I grow my own purple kohlrabi. It's an
ingredient I am familiar with". I expected him to win the entire day at
that point.

On 6/15/2011 3:37 PM, Doug Freyburger wrote:

>
> The beef tongue seemed easy to me. I had had lengua tacos in the last
> week. I looked at the list of ingredients in that basket, thought of
> those tacos, and knew I could make a dish from that basket.


You can make anything from any ingredients. The catch is whether it
tastes like something you'd want to eat.

gloria p

On Wed, 15 Jun 2011 21:37:28 +0000 (UTC), Doug Freyburger
> wrote:

> Shows that show easy cooking by chefs in their comfort zones fill the
> schedule on several food channels. Shows that push highly skilled chefs
> into great creativity are more interesting because I learn more about
> creativity.

Sorry. To me it's a question of how much fun somebody must be having
thinking of disgusting combination of ingredients to include in the
basket.... and they get paid for doing it. Now *that's* where the fun
really is.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> Doug Freyburger > wrote:
>
>> Shows that show easy cooking by chefs in their comfort zones fill the
>> schedule on several food channels. Shows that push highly skilled chefs
>> into great creativity are more interesting because I learn more about
>> creativity.
>
> Sorry. To me it's a question of how much fun somebody must be having
> thinking of disgusting combination of ingredients to include in the
> basket.... and they get paid for doing it. Now *that's* where the fun
> really is.

I can see the job ad now -

Evil food genius wanted. Must excel at torturing chefs even as an adult
so there is a required degree at a culinary college. Will consider
non-degreed applicants who have an established public track record in
the field so experience can be substituted for a degree. Ability to run
shrink wrap equipment and a labelling machine is required. Must be able
to lift and carry a picnic basket weighing a maximum of 25 pounds. This
position is open to internal and external applicants so if you are
already working on shows like "Man Versus Food" you are encouraged to
apply for a transfer. Good food geniuses acting evil need not apply.
The evil part must be sincere. Bad recommendations from previous jobs
will be confirmed as real.

"Doug Freyburger" > wrote
>
> Exactly. The chefs are genuinely surprised and part of the
> entertainment is to watch some of them stick their noses in the air when
> given twinkies and others shrug and transform twinkies into something
> good. That increases the appeal of the show to me.


The contrasts of the contestants is interesting also. Some are panic
stricken and run around for the entire time, others are calm and focused,
easily finish on time. Some of the dishes are really interesting
transformations of odd ingredients.

The interaction with the judges is interesting too. Some take great offense
at criticism even when well deserved. I few have lost because they kept
bumping into their overblown ego.

"Ed Pawlowski" wrote in message
...




The contrasts of the contestants is interesting also. Some are panic
stricken and run around for the entire time, others are calm and focused,
easily finish on time. Some of the dishes are really interesting
transformations of odd ingredients.

The interaction with the judges is interesting too. Some take great offense
at criticism even when well deserved. I few have lost because they kept
bumping into their overblown ego.



Have you noticed how the chefs compliment the dish usually and then after
about three good remarks there is a criticism and the other cooks often
smirk? I would love to know how long the chefs deliberate.

>
> Any ideas appreciated...
>
> Stuffed duck loaf perhaps? *Muscovie drakes are a good size as adults
> but I'd likely suggest he bring two over. *I have pots large enough to

Mousse. Use it fill crepes or something.....

N.

Omelet wrote:
>
> At the moment, we are wondering what the best thing to do with an older
> Muscovy drake would be. I always slaughtered them at less than 6 months
> so they'd be tender roasted. Some of his drakes are 3 years old and
> would be like duck flavored rubber at that age! Long braising may or
> may not work.
>
> I'm considering deboning it and making a ground duck dish out of it
> instead. I'll have to see what he thinks about that. :-)
>
> Any ideas appreciated...
>
> Stuffed duck loaf perhaps? Muscovie drakes are a good size as adults
> but I'd likely suggest he bring two over. I have pots large enough to
> scald if he wants to bring them over live...

My experience growing up with a lot of relatives in dairy territory
tells me that older cows are tougher and also have more flavor. This
principle should probably extent to other types of animal. Something
adapted from a crockpot recipe book is probably called for.

On Jun 15, 8:02*pm, Omelet > wrote:


OM...for the duck. How about a slow braised in the crock pot without
too much liquid, maybe a bunch of onion
and stuff under the duck with a bit of wine? Sort of a Muscovie osso
bucco........

Sitara wrote:

> They are given some weird stuff and told that they can use any part or all
> of each ingredient in their dish. They have access to a well stocked
> pantry and refrigerator full of fresh herbs and dairy, etc. as well as
> appliances, wines, spirits, a blast chiller and ice cream machine....in
> other words a complete kitchen.

None of that is a given. Taking it one at a time:

1. "told that they can use any part or all of each ingredient in their dish"

No, they MUST use every single ingredient in that box. Moreover, the judges
keep changing their judging criteria as to how detectable those ingredients
are. For example, the "All-Star" contest, they gave Froot Loops in the
main-dish box along with a rack of lamb. Each of the contestants (rightly)
used a minimal amount because the taste of Froot Loops DOESN'T GO WITH THE
LAMB. None of the judges made the comment, "I can't taste the Froot Loops in
here, so I have to diminish your score." But in the final competition, one
of the ingredients was baby fennel, and they DID cut the score of one of the
finalists because even though the fennel was there, it wasn't emphasized.
That's one reason I don't watch "Chopped" any more.


2. "They have access to a well stocked pantry and refrigerator full of fresh
herbs and dairy"

No, sometimes the producers go into the pantry and remove some critical
ingredients between courses. I recall one episode where the pantry was
well-stocked with the "normal" ingredients for the first two courses, but
when it came time for dessert, the producers took all the dairy NEARLY all
the eggs out of the refrigerator, leaving only ONE SINGLE EGG. That's
another reason I don't watch "Chopped" any more.


3. "as well as appliances, wines, spirits, a blast chiller and ice cream
machine"

No, they sometimes take away arbitrary appliances. Sometimes they even take
away the stove or oven. That's a third reason I don't watch "Chopped"
anymore.

Bob

On Thu, 16 Jun 2011 21:04:18 -0700, "Bob Terwilliger"
> wrote:

> I recall one episode where the pantry was
> well-stocked with the "normal" ingredients for the first two courses, but
> when it came time for dessert, the producers took all the dairy NEARLY all
> the eggs out of the refrigerator, leaving only ONE SINGLE EGG. That's
> another reason I don't watch "Chopped" any more.

I remember it. That's why I'm cynical about Chopped.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 16, 9:39*pm, sf > wrote:
> On Thu, 16 Jun 2011 21:04:18 -0700, "Bob Terwilliger"
>
> > wrote:
> > I recall one episode where the pantry was
> > well-stocked with the "normal" ingredients for the first two courses, but
> > when it came time for dessert, the producers took all the dairy NEARLY all
> > the eggs out of the refrigerator, leaving only ONE SINGLE EGG. That's
> > another reason I don't watch "Chopped" any more.
>
> I remember it. *That's why I'm cynical about Chopped.
>


I like the program, but there are times when I feel they are being
unfair, such as only 1 or 2 eggs available. Or they must use the grill
for all 3 rounds.

I don't feel sorry for them though when they complain about canned
items or boxed items. It makes me wonder if they have never watched
the program. They should know that the ingredients will include odd
meats, and lower quality items to test their skills and creativity. I
do wish they could have a little more time for each round. I would
rather see the winner picked because their meal was awesome, and not
because it had the fewest mistakes.

On Jun 16, 9:04*pm, "Bob Terwilliger" >
wrote:
> Sitara wrote:
> > They are given some weird stuff and told that they can use any part or all
> > of each ingredient in their dish. They have access to a well stocked
> > pantry and refrigerator full of fresh herbs and dairy, etc. as well as
> > appliances, wines, spirits, a blast chiller and ice cream machine....in
> > other words a complete kitchen.
>
> None of that is a given. Taking it one at a time:
>
> 1. "told that they can use any part or all of each ingredient in their dish"
>
> No, they MUST use every single ingredient in that box.

So did you see the word "each" in my sentence. Yes they must use
every ingredient, but they
can use any or all of EACH ingredient.
>
> 2. "They have access to a well stocked pantry and refrigerator full of fresh
> herbs and dairy"
>
> No, sometimes the producers go into the pantry and remove some critical
> ingredients between courses. I recall one episode where the pantry was
> well-stocked with the "normal" ingredients for the first two courses, but
> when it came time for dessert, the producers took all the dairy NEARLY all
> the eggs out of the refrigerator, leaving only ONE SINGLE EGG. That's
> another reason I don't watch "Chopped" any more.

I have seen episodes where a contestant has taken all the eggs for
himself
and left one or two but I have never seen an episode where the
PRODUCER
did it. I think you are mistaken.
>
> 3. "as well as appliances, wines, spirits, a blast chiller and ice cream
> machine"
>
> No, they sometimes take away arbitrary appliances. Sometimes they even take
> away the stove or oven. That's a third reason I don't watch "Chopped"
> anymore.

The only time I have ever seen anything "taken away" was when an
entire show
was about using only the stovetop and a grill, the ovens were turned
off.

Why is that such a problem for you? It makes the contest more
interesting.



But, since you don't watch anymore...oh well.

On Jun 17, 11:44*am, ImStillMags > wrote:

>
> So did you see the word "each" in my sentence. * Yes they must use
> every ingredient, but they
> can use any or all of EACH ingredient.
>
>

I have seen several cases where the judges were not happy about the
amount of an item used or that not all parts were used. One episode
had a box of mac & cheese. One chef used the noodles, but tossed the
packet of cheese. They said he did not use all of the required
ingredients.


> * *I have seen episodes where a contestant has taken all the eggs for
> himself
> * and left one or two but I have never seen an episode where the
> PRODUCER
> * did it. * I think you are mistaken.
>

I remember an episode where there were only 2 eggs for the dessert
round. The first chef took both. The second chef asked for one of
them, and the first chef gave up one egg and later wished they had
not. This could not have happened had there been more than 2 eggs in
the fridge.

I believe there was also one dessert round with no dairy products in
the fridge.

On 6/16/2011 10:04 PM, Bob Terwilliger wrote:

>
> the judges
> keep changing their judging criteria as to how detectable those ingredients
> are.

> That's one reason I don't watch "Chopped" any more.
>
>
> sometimes the producers go into the pantry and remove some critical
> ingredients between courses.


>
> they sometimes take away arbitrary appliances. Sometimes they even take
> away the stove or oven. That's a third reason I don't watch "Chopped"
> anymore.
>



All those arbitrary, fake challenges are the reason I won't watch ANY
show labeled "reality" or even unlabeled as in "Chopped". Don't make
stoopid rules as you go along just to make it more interesting.

gloria p

On Jun 15, 9:31*am, Omelet > wrote:

> So how do you add sardines to a dessert dish? ;-)
> That one has my curiosity piqued!
-

I'm not sure that scenario put forth was a real one. But remember
seeing episodes where things like bananas, pomegranate juice, phyllo
dough and white miso was used in the dessert round. They always
throw in something completely un-desserty to throw people off.

I don't know what I would do with sardines. Think it would depend on
what else was in the basket for the dessert round.

Sitara wrote:

> I don't know what I would do with sardines. Think it would depend on
> what else was in the basket for the dessert round.

It wasn't on "Chopped," but I remember one cooking-competition show (I think
it was "Next Iron Chef") where John Besh made chocolate truffles with
catfish, and the judges loved them.

Bob

On Thu, 16 Jun 2011 21:06:02 -0700, "Bob Terwilliger"
> wrote:

> John Besh made chocolate truffles with
> catfish, and the judges loved them

GAG!

--

Today's mighty oak is just yesterday's nut that held its ground.

Omelet wrote:
> ImStillMags > wrote:
>
>> You guys miss the point of the show. It is to test a chef's
>> creativity and food intuition. They are given some weird stuff and
>> told that they can use any part or all of each ingredient in their
>> dish. They have access to a well stocked pantry and refrigerator
>> full of fresh herbs and dairy, etc. as well as appliances, wines,
>> spirits, a blast chiller and ice cream machine....in other words a
>> complete kitchen.
>
> So how do you add sardines to a dessert dish? ;-)
> That one has my curiosity piqued!

"Chefs, in your baskets you have bananas, brown sugar, pound cake, and
sardines."

For myself I would think "Dessert is not automatically
sweet. It can be rich instead". Rich isn't savory either. Maybe I'd
rather have almond paste or whatever for rich but if sardines are what I
have sardines would have to be what I used.

Sardines can be used like anchoivies to make a sauce rich and salty.
The brown sugar could cut the salt with sweet and result in rich.
Thinking in terms of sweetened nut paste being a standard of desserts
that span the rich/sweet boundary (marzipan) I'd look in the panty for
any nut paste to push the sauce towards rich like marzipan but still be
mostly liquid like caesar dressing. I would put that over something
mild from the pantry that will soak up the sauce to stretch it out for
lower intensity. If there's pickled artichoke hearts or hearts of
romain I'd use them.

The bananas and pound cake I might make into a pudding or layered like a
french toast stack. The contestant chefs seem to call all stacks
napoleons.

Then call the dish the battle of the rich and the sweet trying to win
the "hearts" of dessert lovers.

To me this sort of thought process is why I like to watch Chopped.

"Omelet" > wrote in message
news
> In article
> >,
> " > wrote:

>> The worst part is when they get to the desserts. Chefs, in your
>> baskets you have bananas, brown sugar, pound cake, and sardines. You
>> have 20 minutes to make a dessert using those 4 ingredients.
>
> Sardines??? Ok, that's stretching even my level of creativity... <g>
> Sardines do NOT go in desserts. Anchovie? Maybe, but only a teensy
> amount and that's pushing it.

I don't believe that was a real challenge. See the following for a list of
episodes (I believe it's complete):

<http://en.wikipedia.org/wiki/List_of_Chopped_episodes>



Brian
--
Day 860 of the "no grouchy usenet posts" project
Current music playing: None.

On Jun 15, 1:38*pm, "Default User" > wrote:
> "Omelet" > wrote in message
>
> news >
> > In article
> > >,
> > " > wrote:
> >> The worst part is when they get to the desserts. *Chefs, in your
> >> baskets you have bananas, brown sugar, pound cake, and sardines. *You
> >> have 20 minutes to make a dessert using those 4 ingredients.
>
> > Sardines??? *Ok, that's stretching even my level of creativity... <g>
> > Sardines do NOT go in desserts. *Anchovie? *Maybe, but only a teensy
> > amount and that's pushing it.
>
> I don't believe that was a real challenge. See the following for a list of
> episodes (I believe it's complete):
>
> <http://en.wikipedia.org/wiki/List_of_Chopped_episodes>
>
> Brian
> --
> Day 860 of the "no grouchy usenet posts" project
> Current music playing: None.

It wasn't a real challenge. It was just the first thing that popped
into my head. I wouldn't be surprised if they didn't do similar to it
though. They always have to throw in that one oddball non-dessert
ingredient .

On Tue, 14 Jun 2011 20:34:38 -0600, "gloria.p" >
wrote:

>
>
> OMG, I am watching this for the first time and one of the appetizer
> ingredients is a whole pickled beef tongue. I know some of you have
> eaten that but, ugh.
>
> The entree? Rabbit, purple kohlrabi, galangal, and PORK RINDS???
> They've got to be kidding.
>
> OK, I'm channel surfing. There must be something less...revolting.
>
Haven't watched that one, thanks for warning me! I like chopped
because it's done in one episode, I don't like cliff hangers. Are you
watching Next Food Network Star? I stumbled into it on the weekend
and got hooked. Darn. I'm not setting the DVR to record, but I was
interested.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 14 Jun 2011 20:34:38 -0600, gloria.p wrote:
>
>
> OMG, I am watching this for the first time [...]

Since the 6th March 2011, (while ironing) I presume....

>

IIRC, you objected to the 'froot loops' episode back then - or was that
another gloria p?

--
Cheers
Chatty Cathy

On 6/18/2011 9:46 AM, ChattyCathy wrote:
> On Tue, 14 Jun 2011 20:34:38 -0600, gloria.p wrote:
>>
>>
>> OMG, I am watching this for the first time [...]
>
> Since the 6th March 2011, (while ironing) I presume....
>
> >
>
> IIRC, you objected to the 'froot loops' episode back then - or was that
> another gloria p?
>


I am sure you are correct and have a much better memory than I. (My
husband says that I am lucky--I can hide my own Easter eggs.) I can't
see the original post so do not know if I watched the show or was
reacting to someone else's mention of Froot Loops.

gloria p
(the one and only)