Top Chef

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Kim: C+ | Grade It Now!
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Three Courses, No Waiting

Tom and Padma arrive and call time. Kevin is frustrated because he didn't get all of his components on his plate. He kind of throws a mini-tantrum, which probably isn't smart in front of the judges. Kenny is up first, and he presents his curried chicken, mango salad, and confit of butternut squash and maitake mushrooms. I'm not sure how the baby dish fits with the grownup dish. He should have done mangoes for the baby food too.

Tim made sautéed lamb with mushrooms, shallots, and ginger. He essentially just pureed his food to make his baby food. Okay, I know I've been saying all along that babies can eat regular food, but that seems weird. Shallots? Lamb? I guess in other parts of the world, babies probably eat that. Kevin apologizes for his incomplete dish of pan-seared duck, baby carrots, and corn and banana puree. I don't know what didn't make it to the plate -- the polenta?

Kelly made roast pork loin with grilled peaches and ginger. Padma tries the baby food and spits out a lemon seed. Oops. Kelly realizes she goofed and takes it pretty well. I guess the straining step got skipped. Lynne made chicken with sweet potato and fruit compote, and jokes with the judges that all of her kids "have four legs." Ha ha, she's a spinster with lots of cats and dogs. I'm not sure why that was so funny.

Angelo made poached tuna with fenugreek broth, tomatoes, soy sauce, and honey. A couple of things seemed weird to me -- fenugreek is traditionally given to help nursing mothers produce more milk, but I didn't know you can give it to babies too. The second thing is that the dish contains honey, and it's generally advised not to give babies honey until they are a year old due to the risk of botulism. This recap is turning into a PSA, and I apologize, but I was surprised that no one mentioned those two things when talking about the dish. Tom notices the layers and Angelo says that there's "a little secret in the middle" but I don't think we ever find out what the secret is.

Alex made seared duck with spinach, basil, and mushroom. Why is duck such a popular protein in Quickfire challenges? Is it because it's easy to cook or something? Or that it's different and people feel like it shows that they are creative? Tamesha made salmon with vegetable chowder and lobster stock, Thai basil, and licorice oil. Tom is enchanted by the idea of licorice oil, which Tamesha made herself. We don't get to see what the other chefs made because, as I've said before, they started the season with way too many people.

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Top Chef

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