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OfflineLiquidSmoke
My title's cooler than yours DBK


Registered: 09/04/01
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Top Chef Season 3 Finale
    #7481725 - 10/03/07 04:42 PM (16 years, 3 months ago)

Hung vs Casey vs Dale....


I want Hung to win, but i'm afraid he's going to be picked as the "villain" amongst the final 3, which means he probably won't win due to viewer dissatisfaction.

I feel like Casey has fucked up alot earlier on in the challenges but has done great as of recent, Dale's been more consistent throughout.


I can't wait for tonight's finale to see what kind of meal they put together for their final tasting menus.


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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OfflineLiquidSmoke
My title's cooler than yours DBK


Registered: 09/04/01
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Re: Top Chef Season 3 Finale [Re: LiquidSmoke]
    #7483341 - 10/04/07 12:01 AM (16 years, 3 months ago)

Yayyyyy hung won


man he used that same vaccuum sack poaching method for that duck breast

looked good, oh man the final revues, all the judges were blown away.

It's funny because at the beginning of the season people are criticizing the food but up to this point the judges are all blown away and singing their praises.



Hung was awsome, he deserved it. He had the most respect from the other chefs, and he always seemed the most passionate.

They tried to portray him as a villain at times but he came out on top.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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OfflineTheCow
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Re: Top Chef Season 3 Finale [Re: LiquidSmoke]
    #7483746 - 10/04/07 04:42 AM (16 years, 3 months ago)

'A: They said you was hung.
B: And they was right'


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Invisiblesoochi
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Re: Top Chef Season 3 Finale [Re: LiquidSmoke]
    #7484004 - 10/04/07 08:10 AM (16 years, 3 months ago)

Didn't surprise me. I don't think Casey had any business being in the final three. Clearly a move for the show to not be seen as sexist. I think Hung is currently the best top chef of the series, and clearly better than last seasons winner. I thought it was funny how Rocco commented that it didn't seem like he prepped anything for the duck dish? and I agreed with Tom's opinion of his dessert, yes it was a complete meal but that cake really felt out of place from the rest of his menu, maybe if he just would have plated it differently or did a more asian inspired sauce or accompaniment or made the rest of his dishes more french? Anyone who thinks Hung was villified clearly doesn't work in a professional kitchen. (and a french one at that)
Personally, I'd take that money and use it to take a well deserved sabbatical travelling across Europe and Asia on a culinary excursion. and maybe buy a nice car to drive around in (a new M3 perhaps). Unless Hung knows some wealthy investor's $100,000 really isn't enough to open a decent restaurant nowadays, and I hardly think Hung is the kind of person to dumb down his cooking because of financial restraints, he clearly doesn't do "simple" food. Hopefully we'll hear more good things from him in the future.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!


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Invisiblesucklesworth
Lick me where Ipee
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Re: Top Chef Season 3 Finale [Re: LiquidSmoke]
    #7484191 - 10/04/07 09:32 AM (16 years, 3 months ago)

I miss the little foam making, rapping, vampire guy from last year


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OfflineMadtowntripper
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Re: Top Chef Season 3 Finale [Re: sucklesworth]
    #7484351 - 10/04/07 10:28 AM (16 years, 3 months ago)

Does anyone recall what restaurant Hung works at?

I remember one of the guests (Bourdain?) saying that he's been there before and the food blew him away...


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After one comes, through contact with it's administrators, no longer to cherish greatly the law as a remedy in abuses, then the bottle becomes a sovereign means of direct action.  If you cannot throw it at least you can always drink out of it.  - Ernest Hemingway

If it is life that you feel you are missing I can tell you where to find it.  In the law courts, in business, in government.  There is nothing occurring in the streets. Nothing but a dumbshow composed of the helpless and the impotent.    -Cormac MacCarthy

He who learns must suffer. And even in our sleep pain that cannot forget falls drop by drop upon the heart, and in our own despair, against our will, comes wisdom to us by the awful grace of God.  - Aeschylus


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Invisiblesoochi
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Re: Top Chef Season 3 Finale [Re: Madtowntripper]
    #7484997 - 10/04/07 01:40 PM (16 years, 3 months ago)

Hung works at Restaurant Guy Savoy (Ghee Savwah) Las Vegas

A three Michelin starred french chef, his newly opened restaurant at Caesar's palaces' Augustus Towers in Vegas marks his first outside Paris. He's very well known throughout the culinary world and a big celebrity chef in his homeland. Joel Robuchon also recently opened two restaurants at the MGM Grand also in Vegas and this too marks not only the end of his so called retirement but his first restaurant in the USA (He has several in Japan as well) Robuchon is in the elite culinary bastion of French chefs which include Paul Bocuse, Fredy Girardet and Alain Ducasse. This is where Marcel (the vampire) from last season currently works, hence his friendship with Hung.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!


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OfflineLiquidSmoke
My title's cooler than yours DBK


Registered: 09/04/01
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Re: Top Chef Season 3 Finale [Re: soochi]
    #7485119 - 10/04/07 02:08 PM (16 years, 3 months ago)

I like your insight into the cullinary world, it's always interesting to read.

I've always considered myself a "foody" but my experience with fine dining is incredibly minimal. I've only been to several places from notable chefs, mainly through foodnetwork...


One day i'd love to try a true tasting menu, the one at Le Bec Fin is fucking $210....

But i'm sure if i went to one of these 3-star, 4-star places, stoned off my ass, and with a couple hundred to burn, i'd have the time of my life.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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OfflinegeokillsA
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Re: Top Chef Season 3 Finale [Re: LiquidSmoke]
    #7485379 - 10/04/07 03:17 PM (16 years, 3 months ago)

Ya thread-whore!  :whack:

There you go and split up a perfectly good followup to an already existing thread: Top Chef Season 3 :nonono::whip:


Hung is a good chef, and likely was the most deserving of the Top Chef title in spite of his weak dessert. However, Dale's two winners - the scallop and lamp chop dishes - made it a close call since it seems the judges weigh heavily on the individual episode under consideration rather than the overall performance of the chefs during the length of the entire season.  If it wasn't for Dale's unfavored lobster and curry sauce dish, I think he might have walked away with the title.

and FYI...

Quote:

Michelin stars

The guide's restaurant ratings using Michelin stars are probably the most recognized and influential culinary ratings in western Europe.

The guide awards one to three stars to a small number of restaurants of outstanding quality. Stars are awarded sparingly; for instance, in the UK and Ireland 2004 guide, out of 5,500 entries, there are 98 with one star ("a very good restaurant in its category"), 11 with two stars ("excellent cooking, worth a detour"), and only 3 with three stars ("exceptional cuisine, worth a special journey").

Only one South African resturant boasts a Michelin star.

Source: Wikipedia





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Invisiblesoochi
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Re: Top Chef Season 3 Finale [Re: geokills]
    #7486321 - 10/04/07 08:09 PM (16 years, 3 months ago)

Valid argument, but if you compare flavors, Hung's combination of lemongrass and truffles even made me curious. It's all about the deft handling of flavors and seeking ones not normally associated in peoples minds in my book, not the amount of individual "good" dishes. Even the judges commented on how there were a lot of ingredients on the duck dish but it didn't seem or taste like it. That's when you know someone has skill, to simplify the complex is invariably harder than complicating the simple. Just looking at Hung's duck, I could tell it was perfectly cooked, notice how it was the same color throughout and was still nice and light pink, once you start getting that greying of the proteins you know you've gone too far. And not to sound pompous or anything, but I did deconstruced ratatouille three years ago, and I'm sure it was done way before that. I'm not trying to slam Dale (maybe a wrong choice of words when speaking about a gay man :smile:) but being a chef consultant for a wine bar versus working for one of the best chefs in the world? it shouldn't be such a stretch to see who would come out on top; and yes that duck dish smacked of Savoyness a clear influence of his mentor and work environment. Also, if the judges really did base it more on indiviual challenges then all the more reason Casey shouldn't have been there.

And by the way Michelin has just very recently started rating restaurants here in the US with NYC and San Fransisco being the first two cities to get rated (Im not sure where else they are currently sending their people to rate, this is perhaps the most closely guarded secret in the industry) but just to put it into perspective in NYC only four restaurants got three stars (Alain Ducasse who by the way holds the record for most simultaneous stars, Le Bernadin, Jean Georges and Per Se), and in the SF area only one (French Laundry) and ironically aside from Thomas Keller who owns and runs French Laundry and Per Se all of the three starred chefs in the US are French.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!


Edited by soochi (10/04/07 08:33 PM)


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Invisiblesucklesworth
Lick me where Ipee
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Posts: 54,259
Loc: If I was up yer ass you'd...
Re: Top Chef Season 3 Finale [Re: geokills]
    #7487707 - 10/05/07 08:57 AM (16 years, 3 months ago)

I bet hung dips his 12 star food stuffs in ranch sauce


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OfflineLiquidSmoke
My title's cooler than yours DBK


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Re: Top Chef Season 3 Finale [Re: sucklesworth]
    #7488795 - 10/05/07 03:11 PM (16 years, 3 months ago)

:lol:


anyways, i lost respect for Gail Simmons' judging when she complained about the rice "not having enough flavor" in hung's second dish


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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InvisibleSenor_Doobie
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Re: Top Chef Season 3 Finale [Re: LiquidSmoke]
    #7489359 - 10/05/07 05:40 PM (16 years, 3 months ago)

What's wrong with flavor?


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"America: Fuck yeah!" -- Alexthegreat

“Nothing can now be believed which is seen in a newspaper. Truth itself becomes suspicious by being put into that polluted vehicle. The real extent of this state of misinformation is known only to those who are in situations to confront facts within their knowledge with the lies of the day.”  -- Thomas Jefferson

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The press takes [Trump] literally, but not seriously; his supporters take him seriously, but not literally. --Salena Zeto (9/23/16)


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OfflinegeokillsA
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Re: Top Chef Season 3 Finale [Re: Senor_Doobie]
    #7489394 - 10/05/07 06:01 PM (16 years, 3 months ago)

It would seem that LiquidSmoke prefers his food to be as bland as his style of living. :blindfury:
On the upside and as his saving grace, the man does enjoy his ranch sauce. :hehehe:


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··∙   long live the shroomery  ∙··
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OfflineLiquidSmoke
My title's cooler than yours DBK


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Re: Top Chef Season 3 Finale [Re: Senor_Doobie]
    #7491217 - 10/06/07 12:29 PM (16 years, 3 months ago)

In many oriental dishes, especially when the entree itself is something strong in flavor, it's desired to have rice which is just steamed and served plain.

This approach holds true in a number of dishes, like with curries and flavored proteins.

Which is why dim sum is traditionally served with steamed rice, curries aren't ever mixed with biryani's, and mixed-rice dishes are usually served alone.


If you're complaining about rice in this sort of dish not "having enough flavor" it's like complaining that a french baquet tastes too much like bread.



What you get with many "super diners" who just assume everything should be radical and exploding with flavor, ESPECIALLY people who are less familiar with asian cuisine (aka, Gail Simmons), is a lack of undestanding from what the rice is trying to accomplish in the dish.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Invisiblesoochi
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Re: Top Chef Season 3 Finale [Re: LiquidSmoke]
    #7492196 - 10/06/07 05:50 PM (16 years, 3 months ago)

I think by Hung calling it "ocean scented rice" Gail probably thought it would smack of flavor. My guess is that he probably steamed or cooked the rice with konbu or made a light dashi to cook or steam it in. But even without that remark, I already knew that by her background and past comments that she has no idea what the hell she's talking about. It's very easy to criticize someone else's cooking, it's another thing to actually know how to cook and when tasting something understand how and why it is, traveling and experiencing different cultures also helps one to understand the cultural differences in cuisine, maybe she should get out of New York city more often, but then again someone like her would be easy prey for rapists and organ trafficing on the black market; and yes as is with most asian cuisine rice is almost always served plain, unless it is used to make the dish itself. In the Philippines it's quite popular to steam rice with a piece of Pandan leaf (aka screwpine) it gives the rice an incredible aroma (almost like vanilla and green tea mixed together)


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!


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