Howie's big news:

Talked to Howie today. He was his usual refreshingly blunt, humorless self. He's back home in North Miami but not for long ("I'm ready for a change"). His plan is to open a contemporary American restaurant in New York in the "next six months." Partners are people he's met since the show, some who contacted him, impressed by his food on the show, he said. Details are still being finalized as he is still scouting spaces, location and name. It's looking to be on the Lower East Side and yes, pork will be on the menu.

Harold, he just really doesn't like salmon:

I think his earlier point still holds. I can't think of a single TC cheftestant who has done salmon successfully on the show. It's like the Salmon Triangle over there.

It's true and very, very funny.

I believe that Sam also dislikes salmon.

Maybe they keep trying cause they want to be THE ONE to do it successfully.

I can see Hung thinking, "I will make you like salmon like I made Padma like steak and eggs. But first, you must jump up and down in my bedroom!"

Bwah!

Of course, the salmon deal is funnier to me, because in my Top Chef dream/nightmare, I pulled salmon as an ingredient, so I had to make my Aunt Eu Me's salmon dish. It was delicious. In the dream.

In reality, the last time I made it, I overcooked it and it was horrible. So, you take your chances, you roll your bones.

Will they/have they put up Casey's recipe? It looked awesome and I would totally make that.

They have put it up.

Meanwhile, I don't know why I didn't notice this but Gail did:

On the other hand, those that failed clearly showed lack of connective reasoning. It could not have been a coincidence that the bottom three choices in this week’s episode all included poorly executed side dishes that appeared to the diners as complete afterthoughts. While Brian’s Prime New York Strip Steak may have been overwhelming in size, it was his Butter Poached Peruvian Lobster and Purple Potato Hash that brought him to the Judges' Table. Same goes for Sarah’s Fig Couscous and, of course, CJ’s dreaded Broccolini.

OOh and this:

CJ’s entire dish of Pan Seared Halibut on a bed of Toasted Farro with Mint Crème Sauce, Roasted Broccolini with Breadcrumbs and Mint Vinaigrette stopped me in my tracks. Regardless of how well or poorly he prepared it, I have two totally subjective issues with his dish. First off, each time I read its description I thought I was reading a preparation for lamb. Seriously, read it again and tell me it would not have been significantly more appealing if he has used lamb chops or lamb loin?

Yeah, he totally should have used lamb.

Casey's recipe