dleighg

Morgan didn't bother me that much, but I thought her finale was kind of disappointing.

Well how about Raiska's advantage from being the winner last week (I KNOW, she had immunity) was to pick her door first! Why even bother!

I saw a preview of that on a different ABC show I was watching (Will Trent). It looked quite funny. Jesse does a good job with whatever he does (such as Spring Baking Show, which I'm also watching)

But if (given fair judging, which I want to believe for Tom) he had gotten beat by the first, second, third auf'd chef, all the drama would be lost. It seems they *really* want the remaining chefs to say "who the hell is that????" when Soo comes into the competition. If he doesn't survive, the only "twist" is for the couple of chefs in LCK who say that. It's just plain weird.

I agree. The whole setup is weird. I hope that someone spills the beans soon about what *really* happened here. I was surprised that Soo could get the eggplant slices cooked in the time allowed. I guess I'm just a little more gentle when I'm cooking eggplant for parm.

Did anyone grasp how the scoring worked? It looked like the guests could circle a number (between 1 and 10 maybe) for each dish? So they weren't just choosing their favorite the way I recall seeing some other years. Crab Rangoon notwithstanding, pairing seafood with cheese is a .... bold choice. I wish Michelle would quit calling herself a pit master. She's a chef, clearly. The bees would have freaked me out. I'm allergic.

She was on TC season 4, back in the dark ages. All her FN stuff came later.

That whole drawing on glass or the floor with chalk seems so fake. I guess it's like the illustrated drawings on the Great British Bake Off that shows what they are going to make, but I always think that this is NOT how glassblowers actually plan things. Why is the floor always wet for the presentation?

that whole thing confused me. So was she having an affair (hence the boyfriend) or was she in a health facility? Or both???? I also wondered how Faith knew about what Amanda did way back when. I assumed that Will told her, but that seems off as well.

As with other seasons, I wish they showed the technique more. And the "earth mother" person drives me batty. She's so over the top, and I also think her stuff is a bit "gift shop"-ish if you know what I mean.

One of the bakers was scooping out her macarons before filling them. Is that typically done?

Seriously. I'm sure Michelin star restaurants have beers on the menu, but like their wine list, aren't they going to be carefully curated, and be local or international craft beers? I've never dined at a Michelin star, but would they even HAVE Miller in stock? All I heard was "Consin" and it made no sense to me :)

I've noticed that Jet keeps getting introduced as having X culinary world records. I finally decided to look up what the heck it means, and I think it is completely irrelevant to this sort of competition, so I don't know why they mention it. It's kind of stupid: I thought Amanda's fried hen and fried mac and cheese looked like a plate of brown. Tasty no doubt, but lost me in the looks department. I thought Guy did a terrible job explaining what was wrong with Maneet's pressure cooker. Steam was escaping at a low level because the lid wasn't secure. End of story. And my dislike of Maneet's ego increased when she said "I don't think it shut properly." No Maneet, you didn't shut it properly. Also hated her sparkly eye shadow. But sigh, her food looked very yummy.

I think she does- she got a threatening phone call earlier.

I think there was also a comment that he didn't do anything "interesting" with the potato chips, but I don't remember the exact wording. ETA: I just checked: they also said that both the black bean puree and the beurre blanc were under-seasoned.

is anyone familiar with the product that Soo used to coat his lobster? Pearl rice or something like that? I've never heard of it. My thought on his dish was that it looked very colorless. Plus those fried rice noodles don't really taste like anything. I guess you can dip them in the sauce he made.

I'm confused by this (and another one or two statements other like this). He was on the bottom, wasn't he, for his potato chip encrusted fish? What impressed you?

Something that stood out to me was how gracious the chefs were in responding to the judges, including addressing them as "chef". And how nice they were to each other.

was he the one that made the "three olive" thing? I definitely thought that was designed to look good more than taste good.

I had the sense that it was part of the Miller "campus" but could be totally wrong. I thought that "three olive crackers" dish guy should have gone home. It's almost always a bad idea to do a "duo" or "trio" of anything. It makes it easy to forget what you actually made. Speaking of olives, it seemed both used those awful (IMO) green olives stuffed with pimentos. Did they have to use that kind rather than tastier ones? The Miller branding (esp in the Quickfire) was cheesy. And Joe saying that he loves a Miller High Life at a Michelin star restaurant. Riiiiiight. I knew that the local guy with the disease wasn't going to go home this episode. I doubt they would have highlighted his disease if that were the case.

I had exactly the same thought. Weird that they didn't explain more.

what about poor Dave, eliminated in episode 1?

I absolutely HATED the "Ex-Wifes" side story. Stupid, stupid. Betty didn't get enough screen time this episode.

they showed some (very impressive) examples of Sabrina's sculpting work, and I think she wanted to show off her skills. But presumably the short time frame did her in.

when Sabrina was trying to glue the head on, she was squishing cake pop glue all over it. All I could think of is "what is a slice of that mess going to look like???"