Buffy ,'Same Time, Same Place'
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You know, I kind of believe him, but I think that he does not know how to express himself in a genuine way.
It's not like he doesn't have feelings at all! And the other chefs do seem to like him. But at this point he's saying what he thinks the judges want to hear and even if it is sincere it doesn't come off like it is.
What about the two insta-fighty girls??? Exotic Dancer Lisa and, was it, Saleisha? the Fake Maker Upper?
Wasn't it Bianca, my Queens homegirl?
ETA ah, the usual for a gross restaurant thing
Yeah, it wasn't the individual things that made it so gross, it was the overwhelming abundance of gross. Although the spoiled food was WAY beyond the pale of anything I've ever seen go down in a kitchen.
So many choices! but one of them will prove to be THE bitch of the season.
Wasn't it Bianca, my Queens homegirl?
Yes! The bi-colored cheapweave girl!
So many choices! but one of them will prove to be THE bitch of the season.
Of course! That is one of the many beautiful things about ANTM!
I love making them quit smoking for the season. Way to up the potential for screaming fits of rage, Tyra!
I'm curious about the timing of the "personal interviews" versus the kitchen and chef's table action. They really highlighted Hung's reversal of opinion on what he was cooking and who he was cooking it for last night.
From Bourdain's blog:
Casey won the Quickfire. And for those commentators here who wonder what "heart" or "soul" means -- in relation to food (The judges frequently reward Casey with the remark that her food is somehow more "soulful" than others. That she has "heart") -- let me make it simple for you. They mean her food has a pleasing FLAVOR. Chefs usually mean -- when talking about "soul" ( or "heart") -- that the food has a depth of flavor that is both exciting and somehow, strangely, comfortingly familiar. As if the ingredients belong together the way macaroni and cheese -- or peanut butter and jelly -- or other, similarly beloved childhood combinations feel "just right." You can go pretty far out onto the edge and STILL manage to create "soulful" food. Thomas Keller, at his best, manages to do this with regularity, combining flawless - -even frighteningly advanced -- technique and flavors which evoke the shared memories of childhood. That he recognizes that human dimension displays "heart" and appeals to that indefinable part of us we call (for lack of a better word) the "soul". Got it now, conspiracy theorists? "Heart" does not mean "nice rack". "Soul" does not mean "looks like Jennifer Anniston". The woman is GOOD. How many times does she have to prove it? Give her the respect she deserves.
As predicted, it was Brian who was sent home from the range. Not a tough call. Unlike me, Eric Ripert is a very diplomatic guy. He has had to be. He rarely bad mouths even the deserving. He is restrained in his disapproval. But I will tell you, from long experience and much alcohol with my Buddhist buddy, he hated Brian's dish. Given the dearth of suitable English adjectives in the mountains of Andorra (a country you probably haven't even heard of), from whence Ripert hails, I hope he won't mind if I translate his comments:
" Dry elk shank ... horseradish ... sour cream ... bourbon ... red wine, balsamic vinegar, garlic, cherries, sage butter ... and now you want me to choose between overwhelming blue cheeses? What the **** is THAT about?!"