I was reading Maki's description of how to make good Japanese rice and she mentions that fresh rice, within three months of harvest, is very difficult to purchase outside of Japan. I'm sure it's difficult, but not impossible - especially in New York. What are the best distributors or sources of rice close to harvest time? (via megnut)
We caught up with fancy-pants chef Daniel Boulud, who taught us a little something about the not-so-fine art of braising.
Throughout the season, Hung was clearly the superior chef. Casey and Howie each had a nice run, but neither could sustain it, and they were wildly uneven. Tre was the only one who was close, and even he turned out to burnt-to-the-point-of-inedible dishes in a row. Hung didn't have a single whiff all season.
"she is a chef in Brooklyn"
Is Casey really a chef in Brooklyn? Or are you thinking of Camilla?
Now that season 3 is over, who's up for some DISH on what's happening with season 4, currently being filmed in Chicago? I've managed to get some pretty good info on at least two challenges that have been completed, where the chefs are shopping, celebrity guest judges and more. Check it all out on my blog: www.thirdcoasttoast.blogspot.com . Cheers!
Like a lot of decisions this season, I think it came down to which deserves more merit: daring to make something risky or executing a "safe" dish. I use quotation marks around the word safe since Hung admittedly is not skilled as a pastry/dessert chef. If the judges realized Hung did take a chance with his dessert, we certainly were not privy to that discussion.
While risk is to be recognized and applauded, I'd rather eat a dish that is executed well than one horribly done and only sublime in theory.
I don't know why they had to pretend that the "live" reveal occurred right after Judge's Table evidenced by them having to wear the same clothes they wore that night. Totally cheesy!
I finally watched the finale this afternoon - I knew they'd be showing it sometime - so I caught it today. I liked Hung from the moment I tuned into TopChef- yeah - he was the best chef technically - but I think he had heart as well - even if it didn't appear as clear throughout the episodes- if someone cooks like he cooks he obviously has a lot of heart & the way he spoke about his family cooking their traditional foods in a previous episode - you know where he got his inspiration from. Anyways -I'm happy Hung won - I think he deserves it.
The moment Hung cut up those chickens was the moment he showed head-and-shoulders above the rest. It was a moment of Zen-like prowess to watch.
And the moment he created the little fantasy-land out of breakfast cereal because that was all he had to work with was when he showed soul. It may be a different sort of "soul" than is easily recognizable, but if soul is a creative expression of oneself that shows how one is different than everyone else around them - a showing of the heart - the (delightful, playful) cereal architecture did it.
As far as being an as*hole, at least as much of that as many chefs appear to be and sometimes are (leaders do often look like that to others) he has some lessons to learn in my book. I simply would not call him an as*hole.
Top Chef is a fabulous game. Full of all kinds of drama to watch unfold.
I didn't watch it. I was hoping that Dale would win but I'm happy that Hung won.
i think it was very fake of hung to all the sudden start "cooking from his soul" and bust out with a bunch of asian-inspired dishes, when he hadn't done anything asian all season. perhaps he is the best technically, but he sure is a not-very-likeable jerk.
Casey is most definitely from Dallas. I would have loved to see her win, would have settled for Dale, and mad as hell that it was Hung.
I wish I could have gone to the live reveal! I'm from Chicago! :(
Not that I want to spoil anything for those who haven't seen it yet, but I felt REALLY bad for Casey. I'm ok with the winner, but she was great the whole season; always classy.
Hillary
Chew on That
I don't really understand why people don't think Hung took risks in his meal. I mean its absurd to say that he played it safe because none of his dishes failed. That just means that his risks payed off.
I mean the chocolate cake, while a little boring, was a pretty daring move. Baking at high altitude is not for the faint of heart and even the most experienced pastry chefs can run into trouble. Hung did that because he felt his meal should end with a dessert course and that was the best dessert he could make. Also, its not as though making a cake was really taking the easy way out for Hung. From what we have seen of his cooking, it's pretty clear that Hung would have had an easier time banging out a fourth savory course than making a chocolate cake in Aspen, but he didn't want to sacrifice the way he thought a tasting menu should progress.
Also, cake issues aside, its not like Hung didn't take risks in his meal, its just that unlike Dale and Casey, none of his risky decisions ended in failure. The raw hamachi "fish and chips" sounded and looked like something off a Thomas Keller menu (it even came complete with quotation marks) and his prawn course was one of the more unique combinations of ingredients that I had ever seen. I am not even mentioning the beautiful sous vide duck breast. The mere fact that Hung pulled off his meal and people reacted as though he didn't take any risks just demonstrates how much he deserved to win. To make such an innovative and adventurous menu seem so effortless is why Hung was so deserving of the title of Top Chef.
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