So it was Stefan, Hosea and Carla, and we all know who won.
What do you think?
I was relieved Stefan didn't. They said it best: great technical skill, no soul. Arrogant prick, too.
Carla? She made the same mistake twice in letting others overrule her better instincts. It bit her hard today. Long-term, she learned the most valuable lesson of all, provided she reflects that lesson day-to-day. I was rooting for her the most, but alas.
Hosea? Hehe, NOW I see the set-up. All season, they focused on his rivalry with Stefan. Given that these things are edited afterward, I should've seen it. The faltering of Stefan lately. . .the constant attention on Hosea's rivalry. . .the build-up of Fabio telling Stefan he'd kick his butt if he didn't win.
Ah, in retrospect, in all makes more sense now. Could be 20/20 hindsight, but it makes sense to me.
What did YOU think?
I'm relatively new here but have read each and every post since joining. Additionally, I've read several hundred threads that were logged before I ever joined.
My pet peeve? People here who have some compelling need to describe their bodily reactions to most everything they eat.
I'm not talking about threads like, "Foods That Make You Hurl" (I invented that thread title) or "Food Habits That Gross You Out" (that one, too). Nor am I talking about basic indigestion, can't tolerate it, and other subtle allusions to same.
I'm talking about people who feel driven to say things that describe their reactions to foods in a generally disgusting manner. I don't come hear to read about your diarrhea, your gas, the color or smell of your pee, or anything like that.
It's a food blog, for goodness sake. I come here when I'm inspired, curious, hungry, or all three. I don't come here to read that stuff, I don't care, and I'm not impressed by your constant desire to shock/awe others here with your brutal, uncouthe "honesty."
Do a search (upper right corner) for "diarrhea" and you can see what I mean.
Explicit body function descriptions: Is this a "way" or "no way" for you here?
I've lurked here from time to time (when time has permitted) and have really enjoyed what I've read! Now that I'm on a six-month sabbatical from a pretty well-known restaurant, I am really looking forward to participating.
Before cooking in SF for the past five years, I spent time in NYC and Chicago, doing all sorts of stuff with some pretty fabulous chefs and mentors.
Thanks in advance for allowing me to listen and learn here, too.
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