Bravo's Top Chef New York - Page 3

a.e.B.O.T. · #31 01-29-2009, 07:49 PM

Quote:

Originally Posted by Benzgirl

Did anyone else think that Jeff appeared like Debbie Downer during his interviews?

Yes, because he does not understand what he did, and thus, he is the victim, etc...

I am so on team Carla, but unless she wins ever challenge from here on out, then I don't see her making it to the final three, which is usually rather predictable with this show... my bet is still on Stefan, Hosea and Jamie...

I will put a dollar down that Leah or Carla goes next week...

Benzgirl · #32 01-29-2009, 07:53 PM

I'll bet on Stefan and Jamie. I think the wild card will be between Carla and Hosea.

epchick · #33 01-29-2009, 07:55 PM

Quote:

Originally Posted by a.e.B.O.T.

Yes, because he does not understand what he did, and thus, he is the victim, etc...

I am so on team Carla, but unless she wins ever challenge from here on out, then I don't see her making it to the final three, which is usually rather predictable with this show... my bet is still on Stefan, Hosea and Jamie...

I will put a dollar down that Leah or Carla goes next week...

She doesn't necessarily need to win every challenge, she just has to stop being in the bottom 2/3. The judges base their decision on the current elimination challenge, they aren't suppose to look at all the previous challenges

I think Leah or Fabio are gonna go home next week.

ASUADPi · #34 01-30-2009, 12:29 AM

I am seriously so sick of Stefan.

I was cheering when he got beat. I was like "sucker".

AOII Angel · #35 01-30-2009, 11:09 AM

Quote:

Originally Posted by ASUADPi

I am seriously so sick of Stefan.

I was cheering when he got beat. I was like "sucker".

I LOVE Stefan! He's a great chef and has a great sense of humor!!! He cracks me up.

P.S. I can NOT believe Carla won for "gumbo" over grits! Gumbo is NEVER NEVER NEVER eaten over grits! I guess I can't expect three New Yorkers and an Englishman to know that.

SWTXBelle · #36 01-30-2009, 02:12 PM

PLUS - how the HELL do you make gumbo in 20 minutes? My LA ancestors are rolling in their graves - you can make a seafood stew, but it won't be gumbo. Did she even make a roux? No, Carla should be ASHAMED of herself and gone.

AOII Angel · #37 01-30-2009, 02:13 PM

Quote:

Originally Posted by SWTXBelle

PLUS - how the HELL do you make gumbo in 20 minutes? My LA ancestors are rolling in their graves - you can make a seafood stew, but it won't be gumbo. Did she even make a roux? No, Carla should be ASHAMED of herself and gone.

Thank you! When I make a roux, it takes over an hour! Also, Gumbo is not gumbo if you don't have okra or file in it!

SWTXBelle · #38 01-30-2009, 02:15 PM

Stupid yankees and limeys.

eta - and now I really, really, want a bowl of my Uncle Jess' gumbo.

SWTXBelle · #39 01-30-2009, 03:15 PM

So I'm watching "Kitchen Nightmares" with Gordon Ramsey - and it seems to me Stefan is the Gordon Ramsey of Top Chef. So as much as I think he is lacking in the charm department - I'm Team Stefan.

Benzgirl · #40 01-30-2009, 03:44 PM

Even though Fabio isn't the best chef, I think they keep him on for pure entertainment. In honor of this, I present, "Fabioisms". Here are those that I can remember:

"There's no-a freaking blue food"

"Honor the Wisconsin Green Bay".

“I am 30 years old and I have to sleep in a Bunky Bed”

"OH NOOOO!!!!!" when Spike said he wasn't using any cheese.

“If they give me monkey ass to fill with fry banana, I come up with zumthing anyway. Iz not a problem.”

“Iz Top Chef! Not top scallop!”

“I’m not going home because it rain in my tiramisu, no friggin’ way.”

“I’m in the front of the house. We could serve monkey ass in an empty clam shell, and we still win because I’m in the front of the house.”

nittanyalum · #41 01-30-2009, 03:51 PM

^^^LOL. He and Stefan always crack me up. That's a great compilation of some of his best lines.

AOII Angel · #42 01-30-2009, 03:51 PM

Quote:

Originally Posted by Benzgirl

Even though Fabio isn't the best chef, I think they keep him on for pure entertainment. In honor of this, I present, "Fabioisms". Here are those that I can remember:

"There's no-a freaking blue food"

"Honor the Wisconsin Green Bay".

“I am 30 years old and I have to sleep in a Bunky Bed”

"OH NOOOO!!!!!" when Spike said he wasn't using any cheese.

“If they give me monkey ass to fill with fry banana, I come up with zumthing anyway. Iz not a problem.”

“Iz Top Chef! Not top scallop!”

“I’m not going home because it rain in my tiramisu, no friggin’ way.”

“I’m in the front of the house. We could serve monkey ass in an empty clam shell, and we still win because I’m in the front of the house.”

That's hilarious! Fabio definitely is only there for entertainment value!

Benzgirl · #43 01-30-2009, 03:54 PM

Maybe the next Quick Fire will be Monkey Ass.

AOII Angel · #44 01-30-2009, 03:58 PM

Quote:

Originally Posted by Benzgirl

Maybe the next Quick Fire will be Monkey Ass.

He definitely knows what to do with Monkey Ass! Stuffed with fried bananas is my personal favorite.

epchick · #45 01-30-2009, 04:30 PM

Quote:

Originally Posted by SWTXBelle

PLUS - how the HELL do you make gumbo in 20 minutes? My LA ancestors are rolling in their graves - you can make a seafood stew, but it won't be gumbo. Did she even make a roux? No, Carla should be ASHAMED of herself and gone.

Now you all know how I feel when these non-Hispanic people try to pass off their creation as Mexican food (and I mean the non Tex-Mex kind)

Here is her recipe for her Crayfish and Andouille Gumbo:
GRITS
1. Bring stock to a boil with bay leaf.
2. Whisk in grits, season with salt and pepper.
3. Continue to stir until creamy; about 15 minutes.
4. Stir in butter, then chives. Adjust seasoning.
5. If necessary, thin with more chicken stock. Consistency should be that of
oatmeal or Cream of Wheat.

GUMBO
1. In a large skillet, heat oil on medium heat. Sweat onions, then add garlic.
Season with salt and pepper.
2. Add in diced celery and peppers. Season. Cook until soft.
3. In a separate small skillet, sauté andouille until browned. Add to vegetables.
4. Stir in collard chiffonade. Combine well and continue to stir until wilted.
5. Pour in wine and let reduce.
6. Pour in chicken stock. Then, stir in 2 T light brown roux. Adjust seasoning.
7. Throw in crayfish tails at last minute, so they don’t overcook.
8. Serve gumbo over grits.

COURT BOULLION
1. Put all ingredients in pot and bring to a boil.
2. Cook crayfish in small batches for about two minutes each.
3. Let cool. Twist tails off and save at least four bodies for garnishing each
serving.
4. Cut tails in half and pull meat out. Set aside until ready to use.

ETA: here's the link to look at the ingredients (there is too many to list on here) http://recipes.mt.bravotv.com/top_ch...ille_gumbo.php