- 10-06-2009 04:24 PM #11Macerated
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Hmmm, I didn't gross out at any of those food offerings either. I guess it's just my cast iron stomach!
I'm not convinced the offal challenge is particularly compelling though since it's sorta been done to death on all of the cooking shows of late. The judging, however, is totally cracking me up right now! Jeffrey Steingarten is so miserable and he spends so much of the time judging the OTHER JUDGES! Cripe, he needs to give that schtick a rest. Anyhow, I'm rooting for Amanda Freitag. "Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit."
— Anthony Bourdain (Kitchen Confidential)
- 10-06-2009 05:31 PM #12
AB makes a big deal out of not eating in ICA, but it is by choice. He got sick after eating the dishes during the ICA: Battle of the Masters because one of the Japanese chefs used oyster sauce and he didn't know it was in there. He stays away from the food, at least that was his answer when someone asked him about it in Nashville.
I agree, Jeffery's judging the judges is getting old fast!
- 10-06-2009 06:14 PM #13Member
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- 10-06-2009 07:28 PM #14Crazy Ol' Southern Lady
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- 10-06-2009 11:52 PM #15
Fortunately, I didn't watch this. An egg should just be an egg that you buy in a container, in the dairy case. If it is anything else, it shouldn't be a full, blown event for all to see.
Come on....is this really what Food Network wants us to see and remember? I doubt it.
We can all turn the channel (which many of us do). This surely isn't a ratings getter.
BerryBaby
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- 10-07-2009 10:20 AM #16Crazy Ol' Southern Lady
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Working with offal and odd foods seems to be "the thing" right now... especially on TV. They've done it on ICA and on Top Chef and Top Chef Masters.
There are many groups of people who do use the entire animal after butchering. For instant, the Native Americans have and still do it with the bison and Southerns with the pig... we like to say we eat all of the pig except the oink. And chicken feet and necks are found in the meat counter in our local grocery stores right next to the rest of the chicken. Many cultures think it's a sin to waste part of a animal after it has given it's life for you.
To me working with a unlaid egg (it just the yolk with no white or shell) is no different then working with yolks that you have separated from the white. It just a egg yolk that's not in it's pretty little package. And yes... if I had to opportunity to use some, I would.
They look a lot a like.... don't they?Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
- 10-07-2009 10:59 AM #17
Well, I guess it isn't all that bad. I was imagining something else.
You won't find any variety meat parts in butcher cases out here. Pretty much the standard whole chicken, breasts, legs/thighs. I recall seeing liver and hearts (beef) when we lived in the midwest, but not out here. Guess you have to ask for them.
Different traditions throughout the country.BerryBaby
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- 10-07-2009 11:10 AM #18
I love going into my Chinese market. You can find darn near any part of any animal in the butcher case. And if they don't have it, they can order it!
- 10-07-2009 11:13 AM #19
After reading your comment, I guess we do have a number of Asian markets here that do carry various parts. I rarely go to them, I stick mostly with Winco, Whole Foods.
BerryBaby
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- 10-07-2009 11:15 AM #20
That photo of the unlaid eggs doesn't have the fallopian tubes still attached like on the show. I still think its gross, I won't be watching that rerun for sure.
Those who forget the pasta are condemned to reheat it.
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