Top Chef Episode 2

I'm only going to talk about 3 things each week. I tend to get extremely angry at these chefs; however I won't get angry with you.

Tonight we'll start with a bit of moleculary gastromony. Immersion circulators seem to go hand in hand with Sous-Vide cookery these days. The basics are Vacuum seal, and immerse, the circulator keeps a constant tempurature within the water bath. Tender and succulent food is the end result with all the moisture and flavor intact. My issue is not with using a circulator, but it's cost. The "special equipment budget" for TC is only 200 bucks. Circulators start at about that price. Faux-hawk man has a locker full of goodies with an electronic pipe and a circulator on top of it? Someone check the math please.





I don't mean to pick on Richard. He has definately got some skill. A few things are already coming to my attention so lets just roll with it.Ras el Hanout is a spice blend. It translates to something like "merchants best of the shop ". Moroccans have long believed that Ras is an aphrodisiac. Anyway, my problem again is not with the use of the blend. We are 2 challenges deep and he has gone to it twice. He smoked it with his pipe for the first challenge and he used it as a seasoning this episode. Richard, don't run through your trick too soon. Also, add this exotic spice blend on to the top of his already huge budget.



Honeycomb and Cheese....... (Stinky Cheese)

Great pairing.... not really played out yet.




More next week.......Rick Bayless GETS PISSED OFF!!!!!!!!