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Top Chef - New Orleans - season thread (spoilers)

Discussion in 'Now Playing - TV Show Talk' started by Agatha Mystery, Oct 7, 2013.

  1. Feb 7, 2014 #141 of 157
    jsmeeker

    jsmeeker Notable Member TCF Club

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    Yup.

    She had ice cream. And that's it.


    So many Top Chef contestants have been done in by dessert. I wonder if her ice cream would have been enough to win it.

    OF course, I have had donuts for dessert before. And it satisfied me.
     
  2. Feb 7, 2014 #142 of 157
    betts4

    betts4 I am Spartacus!

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    A Galaxy...
    This. Or actually this or insert some other part of the meal.

    Think of it as the Fire Making Skill on Survivor. Come to the competition with at least 3 variations of each of the four courses. Then you have options.
     
  3. Feb 8, 2014 #143 of 157
    Mr. Soze

    Mr. Soze On my best behaviour

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    :D I drove right by there a couple of weeks ago on the way to Pat's.
     
  4. Feb 8, 2014 #144 of 157
    Big Deficit

    Big Deficit Happy now?

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    Except that she didn't need to make a dessert at all. Oh, and from watching these shows? You don't make ice cream, you make semifreddo! As in "I wouldn't touch awful mayo, but this is an aioli"! :D
     
  5. Feb 8, 2014 #145 of 157
    TonyTheTiger

    TonyTheTiger Pro Troll Magnet

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    There was even a challenge while they were still in Nola where someone had planned ice cream and there wasn't a machine in the kitchen. I think it was restaurant wars because I's sure I remember an conversation where two chefs were talking on the phone, one in the kitchen and the other still shopping in Whole Foods.

    Can't remember if it was Nina's team, but I feel sure it would have come out in their discussions, so she should have been prepared.
     
  6. TAsunder

    TAsunder Debates Ghee vs Gi

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    Madison, WI
    Not sure if you were implying this or not, but semifreddo is substantially different than traditional ice cream. You can't just make an ice cream and call it semifreddo -- though you could make an ice cream and then turn it into semifreddo I guess. Actually, semifreddo would have been a good choice because it doesn't require an ice cream maker for all variations. The French Laundry version which I've made just needs a stand mixer.

    Aioli is "supposed to" be substantially different than mayo, but it has long since abandoned such pretense, it seems.
     
  7. Big Deficit

    Big Deficit Happy now?

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    Yeah. I'm well aware of the differences, but after saying she had this great ice cream recipe, Nina later mentioned she had planned to make a semifreddo. I was just commenting on how those terms have become ubiquitous of late and are used as a "hip" description of what otherwise might be viewed as an ordinary item. Add gastrique to that list.
     
  8. pmyers

    pmyers Active Member

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    or "deconstructed"
     
  9. TAsunder

    TAsunder Debates Ghee vs Gi

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    Madison, WI
    Semifreddo is not a hip description of ice cream, though. If I ordered semifreddo and got standard ice cream I'd be confused and/or angry. Maybe ice cream is a non-hip description of semifreddo, though.

    Gastrique, on the other hand, I just mostly assume they mean sauce.
     
  10. Big Deficit

    Big Deficit Happy now?

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    I've told my wife many times, I we go out to eat and they have "deconstructed" on the menu? I'm leaving! Hasn't come up as of yet and I might be less than strict on that one. Of course, if the place smells like garbage and has deconstructed on the menu? I'm leaving! :D
     
  11. TAsunder

    TAsunder Debates Ghee vs Gi

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    A good restaurant doesn't label it as deconstructed, even if that's what they are doing. I support your policy.
     
  12. jsmeeker

    jsmeeker Notable Member TCF Club

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    They just put "quotes" around it

    :)
     
  13. TAsunder

    TAsunder Debates Ghee vs Gi

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    Exactly
     
  14. pmyers

    pmyers Active Member

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    I just laugh about putting two slices of bread, a dollup of peanut butter and some jelly on a plate and handing it to my 5 year old and telling him I just made him a deconstructed pb&j!
     
  15. TAsunder

    TAsunder Debates Ghee vs Gi

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    Madison, WI
    I prefer this version: [​IMG]
     
  16. Mr. Soze

    Mr. Soze On my best behaviour

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    La Cheeserie
    Alinea?

    ETA: And now I see from the URL of the picture that it is. :)
     
  17. tem

    tem Active Member

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    the term that makes my blood boil is "house made" when it's clearly something they should be making on their own anyhow.

    Pointing out that your bacon or sausage or beer is 'house made' is one thing but don't tell me that your pasta is house made since any professional chef in a high end restaurant should be making their own pasta anyhow.
     

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