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On Chopped Champions tonight- did the person who was eliminated after the entree round just walk out of there without saying anything?
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Jan 30, 2013 04:47
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I'm watching with a delay from my DVR so I can tell you that...yes, he just turned and left. They still had the voiceover thing but he didn't actually say anything when he was chopped or when he walked out.
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Jan 30, 2013 04:49
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 Well, why not.I love jackfruit so it is cool to see it as a dessert ingredient.
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Jan 30, 2013 04:51
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"I don't know why I didn't pick you." *Denied*
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Jan 30, 2013 05:20
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there wasn't anyone on Bourdain's team I did not hate. Some of the most annoying people there. Not sure if he's just looking to go for divorce #2 or what.
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Jan 30, 2013 10:52
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Honestly I think one of the biggest problems with The Taste is that it doesn't have any sense that Bourdain is involved with it at all. All the cheesy royalty-free music while a contestant tells a heartwarming story about growing up in a single-parent household smacks of exactly the sort of thing he would openly deride in one of his books or other shows. Did I miss a reaction shot from the douchey steak and eggs guy at the end? His food looked decent but his quotes and demeanor made me want to see him fail hard, in a major way.
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Jan 30, 2013 16:03
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Y Kant Ozma Post posted:On Chopped Champions tonight- did the person who was eliminated after the entree round just walk out of there without saying anything? I'm pretty sure Howlin Wolf sulked off without saying anything during the first round as well.
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Jan 30, 2013 16:14
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Y Kant Ozma Post posted:And by "watching" I mean "we'll have the TV turned to that channel while we both sit on our laptops and ignore it" Dear Ozma, Please stop having the exact same relationship as me. Thanks, Mike
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Jan 30, 2013 16:23
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This Pioneer Woman show makes me feel really uncomfortable for some reason... It's some football game episode. It's just so awkward.
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Jan 30, 2013 23:59
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I never really get what the point of the whole "being horrible at the decorators" part of Restaurant Impossible. Like are we supposed to like the fact that Robert makes their already pointlessly hard job pointlessly harder and screams like a child when things aren't 100% done at the halfway point? "Oh ho, Robert just knocked down a wall again to the dismay of everyone around him then later yelled at them because they'd fallen behind! What a card!"
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Jan 31, 2013 05:26
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axleblaze posted:I never really get what the point of the whole "being horrible at the decorators" part of Restaurant Impossible. Like are we supposed to like the fact that Robert makes their already pointlessly hard job pointlessly harder and screams like a child when things aren't 100% done at the halfway point? "Oh ho, Robert just knocked down a wall again to the dismay of everyone around him then later yelled at them because they'd fallen behind! What a card!" Robert is NEVER happy with the interior designers. They always come up with something that will make the place look new but Robert always gets pissy about it not being done. They'll always say that they could do a better job if they didn't have the arbitrary 2 days and $10,000 rule. And yet it'll always come together and Robert will act pleased as if he believed in the vision all along.
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Jan 31, 2013 06:08
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axleblaze posted:I never really get what the point of the whole "being horrible at the decorators" part of Restaurant Impossible. Like are we supposed to like the fact that Robert makes their already pointlessly hard job pointlessly harder and screams like a child when things aren't 100% done at the halfway point? "Oh ho, Robert just knocked down a wall again to the dismay of everyone around him then later yelled at them because they'd fallen behind! What a card!" In order to actually get everything done the designers visit a good month before to actually design and prepare, since they're on such tight deadlines when they are there to film. But they have to demonstrate that Robert knows best about everything restaurant related in a dramatic fashion, so they have him 'decide' to dislike something and put a hole in it.
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Jan 31, 2013 17:18
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ThermoPhysical posted:This Pioneer Woman show makes me feel really uncomfortable for some reason... True, but she's the only one that stuffed her turkey on the Thanksgiving show, so that makes her the only one of all those "chefs" that knows how to make good stuffing. Enjoy your styrofoam stuffing, Flay.
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Jan 31, 2013 18:37
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axleblaze posted:I never really get what the point of the whole "being horrible at the decorators" part of Restaurant Impossible. Like are we supposed to like the fact that Robert makes their already pointlessly hard job pointlessly harder and screams like a child when things aren't 100% done at the halfway point? "Oh ho, Robert just knocked down a wall again to the dismay of everyone around him then later yelled at them because they'd fallen behind! What a card!" Probably just to create tension and drama reinforced by the ridiculous time constraints they setup for each makeover. Its like: hey guys we been losing tons of money for a year but we can only turn this ship around in 22 hours!!
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Jan 31, 2013 19:22
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No More Heroes posted:Probably just to create tension and drama reinforced by the ridiculous time constraints they setup for each makeover. Its like: hey guys we been losing tons of money for a year but we can only turn this ship around in 22 hours!! It's better than the alternative on Kitchen Nightmares where Gordon Ramsey solves all the restaurant's problems by giving them a new $25,000 Point of Sale system and a new executive chef from one of his restaurants.
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Feb 1, 2013 02:08
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Force McCocken posted:True, but she's the only one that stuffed her turkey on the Thanksgiving show, so that makes her the only one of all those "chefs" that knows how to make good stuffing. Enjoy your styrofoam stuffing, Flay. Enjoy your salmonella, Pioneer Woman.
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Feb 1, 2013 14:03
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Jamesman posted:Enjoy your salmonella, Pioneer Woman. You see, after you stuff the turkey, you cook it.
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Feb 1, 2013 15:54
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Force McCocken posted:You see, after you stuff the turkey, you cook it. You have 2 options in this case. You can either have horrid dry turkey and great stuffing, or great turkey and salmonella.
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Feb 1, 2013 16:03
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axleblaze posted:I never really get what the point of the whole "being horrible at the decorators" part of Restaurant Impossible. Like are we supposed to like the fact that Robert makes their already pointlessly hard job pointlessly harder and screams like a child when things aren't 100% done at the halfway point? "Oh ho, Robert just knocked down a wall again to the dismay of everyone around him then later yelled at them because they'd fallen behind! What a card!" I don't know what the current stats are, but the Canadian analog (Restaurant Makeover, recently rebranded as Restaurant TAKEover) saw something like 60% of the restaurants fail after the show got done with it. I think it might be better now, but their original philosophy was "take a sports bar, put in hardwood flooring and paint, cut the menu down to five items, and leave".
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Feb 1, 2013 16:06
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Am I wrong in thinking that pretty much all the Kitchen Nightmares restaurants still close a few months later?
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Feb 1, 2013 17:02
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There's also the 25% suicide rate after Ramsay visits.
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Feb 1, 2013 17:18
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criscodisco posted:Am I wrong in thinking that pretty much all the Kitchen Nightmares restaurants still close a few months later? The situation on these shows is often so dire that they're going to close no matter what. They'd need years of huge profits to get out of the hole. The short term publicity from being on the show doesn't help that much, they're probably still having trouble implementing the new menu items, curious people go once and never come back, the old consistent customers disappear because they hate change, and people are probably massively turned off by how disgusting the kitchens and everything else were. I mean I would never go to one of these places because how much do I trust the idiot who allowed it to be coated in filth in the first place to keep cleaning? For most of these places appearing on Diners, Drive-Ins and Dives would be far better for them, for all Guy Fieri's faults that show apparently drives people to businesses like nothing else. Of course that would need them to be doing something right like halfway decent food and people who want to actually nominate them.
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Feb 1, 2013 17:52
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criscodisco posted:Am I wrong in thinking that pretty much all the Kitchen Nightmares restaurants still close a few months later? Sometimes they give updates like what happened after the taping and the airing of the show. There was an episode of Bar Rescue where there was a terrible pirate-themed bar/restaurant with lovely service, a crap menu, zero customers, an incompetent kitchen staff (it was the owners husband running the kitchen). So Taffer revamps the whole thing and gets rid of the pirate crap #1 and sets them up for success but the owner was such an idiot and clung so fiercely to the pirate gimmick that they changed it all back after he left.
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Feb 1, 2013 18:29
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No More Heroes posted:Sometimes they give updates like what happened after the taping and the airing of the show. There was an episode of Bar Rescue where there was a terrible pirate-themed bar/restaurant with lovely service, a crap menu, zero customers, an incompetent kitchen staff (it was the owners husband running the kitchen). Didn't this end with a bunch of pirate goons coming to defend the bar's honor?
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Feb 1, 2013 19:07
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Yep. It was loving hilarious.
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Feb 1, 2013 19:14
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Failboattootoot posted:You have 2 options in this case. You can either have horrid dry turkey and great stuffing, or great turkey and salmonella. Then I guess my wife, sister-in-law and mother must all be some kind of wizards.
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Feb 1, 2013 21:57
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Force McCocken posted:Then I guess my wife, sister-in-law and mother must all be some kind of wizards. I'm not sure why that person is convinced it gives you salmonella. I have never gotten salmonella from cooking stuffing that way and you can make stuffing separately but putting it inside the bird is preferred.
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Feb 2, 2013 00:25
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Frot Lesnar posted:I'm not sure why that person is convinced it gives you salmonella. I have never gotten salmonella from cooking stuffing that way and you can make stuffing separately but putting it inside the bird is preferred. The idea is that you should cook stuffing to 160 to 165 degrees (depending on source - some say lower) for safety, but in order to get it to that temperature everything else would be overcooked. Harold McGee is generally in favour of cooking it outside the bird, as are some others: One of Alton Brown's Good Eats Books posted:When it comes to turkey, Stuffing Is Evil. That's because stuffing goes into the middle of the bird and is extremely porous. That means that as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165°F in order to be safe. Getting the stuffing to this temperature usually means overcooking the turkey. Some folks advocate heating the stuffing up before putting it in the bird instead, or removing it when the turkey is done and cooking it the rest of the way while its resting. It's probably because of the way my Mom did it when I was a kid (it ended up soggy when cooked in the bird) but I've always cooked it separately anyhow, and just hit it with some turkey drippings when I take the bird out. ChetReckless fucked around with this message at 01:45 on Feb 2, 2013 |
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Feb 2, 2013 01:03
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No More Heroes posted:Sometimes they give updates like what happened after the taping and the airing of the show. There was an episode of Bar Rescue where there was a terrible pirate-themed bar/restaurant with lovely service, a crap menu, zero customers, an incompetent kitchen staff (it was the owners husband running the kitchen). That bar is in my area and it loving sucked but stupid pirate people loved it I guess?? There was also a huge contingent of BDSM people that used it monthly as a munch location and brought in enough business for the owners to cater to them on those days. It was always so dark and gross in the main area, and the outside was tiny and fenced in with industrial buildings the only view. Re: Kitchen Nightmares vs. Restaurant Makeover or whatever, I find Gordon Ramsay infinitely more watchable and entertaining than Robert Irvine. I just don't care about the restaurants or the human interest angle (though trainwrecky arguments and stuff are a plus because I am terrible), but Irvine doesn't hit any of my buttons as far as making me want to watch. Gordon Ramsay is such a great personality and I give no shits if he is actually helping in the long run.
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Feb 2, 2013 01:43
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I watched Kitchen Nightmares for a bit but after a while I just couldn't take Ramsay. He's just kind of an rear end in a top hat in a way I don't find amusing. When he acts nice is usually comes of faker then when Irvine acts nice (not to say Irvine is very good at it either). The thign with Kitchen Nightmares is Ramsay within the first hour of being there will find a single person who's the cause of all the problems there and spend the rest of the time degrading them and then acting really pissy if the person doesn't appreciate it. Sometimes the problem seems to go way deeper than that person but it doens't matter, it's better television if there's a villain. Also if there's a 20 year old girl in the kitchen, no matter how minor her role, she is the heart of the place and Ramsay will spend all of his time focusing on her. It's not weird at all. Both Kitchen Nightmares and Restaurant Impossible are both pretty bad shows but I feel with RI the amazing fakeness masks alot of its lead's douchiness while KN just kind of revels in it.
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Feb 2, 2013 03:14
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Mystery Diner's doesn't even try to appear real does it? I don't understand why I am watching this hosed up show. Food Network loves me.
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Feb 2, 2013 04:45
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axleblaze posted:Also if there's a 20 year old girl in the kitchen, no matter how minor her role, she is the heart of the place and Ramsay will spend all of his time focusing on her. It's not weird at all. To be fair, he's done this with 20-something twinky guys as well.
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Feb 2, 2013 05:16
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axleblaze posted:I watched Kitchen Nightmares for a bit but after a while I just couldn't take Ramsay. He's just kind of an rear end in a top hat in a way I don't find amusing. You should try an episode or two of the UK version of the show. It's amazing how Fox changed the show for the US audience; the level of drama and profanity goes way down.
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Feb 2, 2013 06:35
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Doomsday Jesus posted:Mystery Diner's doesn't even try to appear real does it? I watch it because the dude's daughter is loving hot as poo poo.
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Feb 2, 2013 12:13
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mllaneza posted:You should try an episode or two of the UK version of the show. It's amazing how Fox changed the show for the US audience; the level of drama and profanity goes way down. I've mainly watched the UK one. I agree that the Fox one is way worse. I think one of my major problems with these shows is that they constantly fix things that don't really matter. Like the main thing that matters at a restaurant is the food, the price of said food and that said food gets out of the kitchen quickly. Really, as long as the place isn't disgusting, the decor hardly matters. It's really werid to watch these makeover shows and then watch DDD and see places thriving by doing everything that Ramsey and Irvine insist are unacceptable. Dingy decor? Doesn't matter because the foods good? Dated food? Doesn't matter because it's so good and the people also complain they can't get this anywhere else. Portions that are too big? Hell, that's why people love that place. Like it drives me nuts when they completely change the place in ways that don't matter. There's a few Kitchen Nightmares where Ramsay changes the name of the restaurant? Really? You think people are staying away because of the name? Also being Ramsay he just picks a name rather than consulting with the owners, because he's a dick. I remember one where he changed a places name from Ruby Tates (which is admittedly an odd name) to Love's (which is a terrible name). It just doesn't matter. The pilot episode of Bar Rescue was for a place I love to go to (The Chicken Bone). Their only problem was that they were popular among bikers and then they started to encourage families to come which didn't really work and turned off all the bikers. Afterwards they changed their name to "The Bone" (which I made fun until they changed it back), cut their menu in half (which has since mostly been restored) and jacked up all their prices (which have just gone up unfortunately). They made all these stupid changes to fix a couple of problems (I assume they needed to up their prices but man their wings are a kinda expensive now). I guess they also made over the place but it still looks like a dive bar.
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Feb 2, 2013 14:17
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Well, to be fair, some of these places aren't just unattractive but they're incredibly dirty to boot. Having said that, however, I had some amazing burmese food at one of my normal spots last weekend and while I was waiting for my food to come out I looked up and realized just how much dust is coating each of the weird christmas ornaments they have hanging from the ceiling as decor. Lots of the better-tasting places I go to look dumb on the inside and I don't care and don't even really think about it. But I don't think that's what people want to ~see~ when they're watching a show about fixing a restaurant.
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Feb 2, 2013 22:28
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Cool hat, Rachel Ray.
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Feb 4, 2013 04:08
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Sara Lee poundcake on the grill. wow
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Feb 4, 2013 04:56
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You uncultured barbarians. I would never eat at a restaurant with plastic vines wrapped around a fake stone column. Its so low class. Actually, I wouldn't really pay attention to most of the decor if it wasn't pointed out and constantly ridiculed on the shows. I definitely do not want to know what the kitchen looks like at my favorite Mexican and BBQ place. It can't be good but I love the food. And these tv chefs will eat anything cooked on the side of a street in any other country. Well, except Guy.
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Feb 4, 2013 05:16
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I was too drunk from the Super Bowl thread to pay really close attention to what happened on this show. I just remember someone being praised for presentation for making a siracha smiley face on their plate.
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Feb 4, 2013 05:23
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