top chef masters, plus scallops

[threeplusfire]

I just realized I forgot to buy corn. Argh. Added to tomorrow's shopping list. Vegetables and meats. And hamburger buns.

Watching the finale of Top Chef Masters. It makes me crave sushi. Why does every chef always make something with scallops? I'm not complaining because I love, love to eat scallops. They are delicious and can be eaten in a billion delicious ways. I just wonder what exactly it is about the scallop that makes them the chef's darling in the kitchen.

I need a Top Chef scallop only cookbook. Hah.

Also, watching Susur Lee in this episode made me all warm and glowing inside when he talked about his first wife and how much he misses his best friend, and about his second wife and his family. His food looks so fantastic to me. I want to eat at his restaurant. I am disappointed that Susur didn't win.

There was a lot of amazing food in this episode. It makes me think I need to eat at Wink again. Mmmm food.

Comments

[egosumquisum.livejournal.com]

Wink's buffalo tartare is so fucking amazing, though incredibly expensive. I've heard it once described as "pussy you can swallow".

[tsarina.livejournal.com]

I had that when I went! It was one the best things I've ever eaten, no doubt. They served it with potato chips and little tiny pickles, and I really wanted to eat it forever and ever. I had to restrain myself from stealing Mike's plate.

[cozzene.livejournal.com]

A buffalo sirloin and some buff chuck would make a great tartare at home if you have the ability to grind it. $20 woth should be enough for 4 to 5 people withtoast points.

[tsarina.livejournal.com]

All the temptation I need to go out and buy the grinder attachment for my kitchenaid.... nom nom nom.

[egosumquisum.livejournal.com]

We've tried to make tartare out of aged tenderloin and our own backyard chicken eggs but it is absolutely not the same. I think tartare is one of those things that mere mortals simply cannot make on their own.

[cozzene.livejournal.com]

I'm trying to figure out a way to kidnap susur and keep him locked in my kitchen.

My understanding of the scallop is that its considered the easiest animal protein to work with. We cook them a few times a year and can't get enough.

[tsarina.livejournal.com]

I think you would have to tie something really heavy to him, as much as he flies around the kitchen. Heheh.

Mmmmm scallops. I want to eat one now.