Serious Eats - seriouseats.com

Amen "omnomnom"! (I'm from Mich, too. Same area)

I have NEVER heard of this culinary habit of ranch dressing on pizza until I read this in the Wash. Post:

http://www.washingtonpost.com/wp-dyn/content/article/2008/05/27/AR2008052700821.html

It just seems like such an incongruous flavor or condiment to add to a pizza.

I could do without the grunting and "earle," but all-in-all, I like her show. If a food network chef doesn't put out good recipes, then forgot about it. I like her spunk, but more importantly, the three or four recipes of Anne's that I've tried so far, have been delicious, especially the roast chicken. Big flavor for sure. She's liberal with the salt, but that's easy enough to remedy. She's knowledgeable and easy to follow. I've learned a lot of chef tips from watching her show, and will definately keep it on the TIVO schedule.

I thought the most offensive part of the night was the quickfire - they were all so dismissive of the food they were provided. When Jeff was first quoted as saying there was a pile of "garbage" i was reminded of that quickfire a couple seasons back with the vending machine challenge (one of them turned out some chocolate thing with a cheese doodle sticking out, remember?). But as it turns out the "garbage" they had to work with was.....canned peas! I'm usually defending these chefs to my TC Viewing Party who always rant about their level of pretension. But last night I could totally understand. Canned peas/beans/marinated artichokes/white bread/peanut butter - these are not things for "housewives who have little time" (thanks Radhika, you've offended both housewives and working women who ACTUALLY don't have any time). Spam and Velveeta are a little skeevy, but there were so many shots of them acting repulsed over this "fake" food. Come on!

Otherwise, good episode. Heh. I love Dan Barber!!

Sorry to see Ariane go...especially since she was so obviously thrown under the bus by the two love birds. I hope Leah (does she want some cheese with her whine??) goes after next week. The preview for next weeks show hints at why she is still around. As for the challenge, how cool to "shop" at a farm. I spent a good part of the evening wondering why they chose to debone the pork and lamb...keeping the bone just adds to the flavor. Why creme brulee--such a fall dessert--when they good have gone with a fresh fruit pudding or a fool....

I can't believe that they let Leah off for another week - she's never at the top and has done well to just kinda hang in the middle and hope that no one sees that she's not as talented as she thinks... i think she's next to be eliminated...

@bearsonawire: It's one of the hazards of late night blogging.

I cannot stand Leah, she has done nothing but whine, cook mediocre to crap food and paw at Hosea the entire time. I agree that Ariane was robbed. Her team mates hung her out to dry. Leah's "help" in tying the lamb was half assed and she didn't care. Both she and Radika deserved to go home for being "Top Sous Chef".

And remember, Ariane wanted to grill the lamb but it was Leah that brought up the roulade thing. Ariane didn't want to do that but decided to be a team player. Too bad she was the only one on the team with any integrity.

I'm sorry, but Ariane was robbed. Yes, it was dumb to tenderize already-tender baby lamb (on top of taking it off the bone). But those to a-holes, Hosea & Leah, let her founder b/c, overall, she's turned out to be a stronger contestant. At least Ariane stepped up to a challenge that she freely admitted was probably too much while Leah, who knew better, did nothing (or worse, a half-hearted effort to shore up Ariane's work).

When will these idiots learn that in a team challenge, if you let one team member falter, the ship goes down and you all look bad.

i'm getting tired of this honoring the protein crap. you how you honor the baby lamb? DON'T FUCKING KILL IT. of course, i eat dead animal all the time, so i obviously have no respect for nature.

the fresh tomatoes were make me drool and long for summer.

was it just me, or was this episode a little too overloaded with the double entendres?

This was filmed in the late summer early fall but they used the holiday thing since it was aired around christmas time.

Toby is getting on my nerves. His comments are so prepared you know he writes them before the taping and throws them in whenever he can.

btw... what was ariane using to butcher that baby lamb, a butter knife? I've seen tigers get the meat off the bone better.

I'm a little confused about the whole sequence of the shows. A couple of episodes ago, there was no elimination because of "holiday spirit." And yet here we are seemingly in late summer or early fall on an 80+ degree day cooking with seasonal ingredients, such as green tomatoes and sweet corn, 30 miles north of NYC. What holiday was it a few episodes ago? Independence Day? Labor Day? Seems a bit odd to me. Regardless of that, I was thrilled to see the chefs at the farm. I love our farmer's market and roadside stands--not to mention growing my own herbs and veggies. Now I have to peruse the seed catalogs and fantasize about digging in the dirt--a bit of a stretch on this 5 degree day.