red ray disc是什么_百度知道
red ray disc是什么
提问者采纳
恶搞的，爱情公寓开珐场粹渡诔盗达醛惮互头幻想短片出现凡人胡造的词，只有blu ray 蓝光光盘……起码目前没有red……
提问者评价
原来是这样，感谢！
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去百度吧.....
这不就是在百度吗
是爱3为了搞笑胡扯的吧？只听说过blue ray disc（即蓝光），可以百度一下蓝光
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【博客】Lisa 主持《Top Chef Canada》發表的博客系列(更第6集)
第一集的博客
Posted by : Food Network Canada, Thu, Mar 15 2012
It's a balmy day in downtown Toronto and even though I'm in a light
summer dress, I'm sweating. It's the first day of filming for Top Chef
and we are 'hiding' in the bar at Bymark, waiting for the
chef-competitors to arrive. I glance around the elegant room which has
been converted into a production room full of equipment and bustle while
I’m getting mic’d and wonder: why am I feeling so nervous? I mean, I'm
not competing! Is it because of the medic on set? Is it sympathy pangs
for the chefs? Whatever it is, it’s an uncommon feeling for me. Working
on camera is second nature for me. Mind you I've never done the amount
of chewing on camera that I'll be doing on Top Chef. Mouth open or
closed? Then I realize I have no reason to be fearful. I have Mark
McEwan at my side. He won't let me fall into chewing disgrace.
I'm watching the landmark patio fill up with chefs pulling their
luggage behind them, instead of the usual Bay St. power suits. I've seen
their audition videos and I can't wait to get to know their personality
and preparations but I also have the task of announcing the first
Quickfire challenge. It's a total ambush- the chefs think they are
gathering for a meet and greet brunch before the competition really
begins- and it’s going to be fantastic television.
Mark goes out and talks to the chefs first. I watch the awe on their
faces. It's an incredibly diverse group from around the country all
bound together by their passion for food- and their ambition to win. And
win big. Mark introduces me and it’s showtime. I watch the open, eager
expressions on their faces change as I throw down the first challenge:
prepare an hors d'oeuvre from any of the elements you see around you on
the patio and your time starts: NOW! I am mesmerized by the action. It's
like ballet meets rugby. I remain watching, with Mark sharing his
insights and commentary. Absolutely fascinating! I've been a passionate
foodie for many years but rarely gotten a peek into how my food is
The cameramen weave in and out of the chefs. Not only have they been
ambushed but most have no experience with the camera. Nobody understands
how challenging it is to be filmed until you do it. I call out 'Time's
Up' and feel the adrenalin still in the air. Now for the tasting. While I
want to smile and be encouraging with the contestants Mark and I have a
job and part of it is to remain distant and poker faced. We can ask
questions but we can't let the chefs know what we really feel about
their dishes.
It's fascinating what they've come up with on this hot day. We have
16 dishes to taste. I decide to really sink my teeth in at this point-
there's no point being shy. Curtis has done his take on a 'cucumber
club' and when I stuff the entire piece in my mouth, Mark turns to me
and high fives me with his eyes. 'Attagirl' I imagine him saying.
It's interesting to me that there are clear standouts- and some clear
bombs. Xavier's brochette is soggy and downright unpleasant while
Ryan's grilled oyster helps me understand why I prefer them raw. Finally
it's Sarah's whimsical play on oysters which win immunity from the
elimination round. Yay! One for the girls! I can't help myself.
Elizabeth, Trista and Sarah appear strong, sassy and talented, let's
hope luck is also on their side.
Back at the Top Chef kitchen, the chefs are adjusting to this new
environment- where many hope to spend the next thirteen weeks of their
lives. 'Prepare a dish that tells us about yourself and your hometown'.
Michael Smith is the guest judge and when we all sit together- with
Shereen Arazm who I've already bonded with- the table is crackling with
anticipation. It's a bold and interesting challenge but the elephant in
the room: someone has to go at the end of this episode.
I remind myself to pace myself: we have 16 dishes to sample. We each
take a few bites. Standouts include Elizabeth's pan seared snapper and
quinoa- which redeems her after the parmesan cup fiasco- Trista's meat
and potatoes and Kunal's tandoori twist on fish and chips. I'm also half
Indian and I love fusion, 'soul' cooking. Disappointing is Sarah's
overcooked beef. Shereen explains to me that unless it’s called, beef
should never be overdone and this is a new tidbit for me. &David's
'Toronto spice' which sounded, so, well, 'spicy', turns out to be bland
and extra disappointing as we were all excited to try it. Then there's
lovely William with the old school chef hat and 'neckerchief' and his
'Bridge' dish from Caledonia. He is an adorable guy and it’s a bit
painful to watch him bluster through the explanation and then almost get
stabbed by the awkwardly shaped dish that's set before us. It was not
good. Oh boy.
I listen a lot during this first elimination table and learn a lot
about describing a dish: the elements that should be present in terms of
flavours, textures and presentation. It's an amazing learning
experience and soon I'm offering my opinions: of course as a food lover,
not a food expert. I have decided to ask the 'silly' questions and Mark
and Shereen are incredibly supportive. This is going to be an amazing
At the judges' table, it’s not easy to tell William to 'pack your
knives and go'. I literally have a lump in my throat and cry in the
dressing room afterwards. Shereen comforts me by saying: 'Hey, it's hard
but it's only going to be harder as we get to know the chefs better.'
All right then. Better pace myself.
來自:Food Network Canada
--------------------只做你自己，而非他人。在这个竭尽全力，日日夜夜想将你变成其他人一样的世界里，意味着要打一场异常艰苦的战役。每个人都在为此努力，永无休止。楼主管理员给此话题奖励了1分！
第二集的博客
Posted by : Melissa Jenkins-Gray, Tue, Mar 20 2012At first blush there doesn’t seem to be a lot in common between a
chef and a contractor, but after just one day in the Top Chef kitchen
observing the chefs spring into action (best illustrated by Gabriell’s
daring dive through the counter) I conclude that:
A: A chef has to be an expert with kitchen tools, knowledgeable about
products and absolutely strict about working clean and with precision
B: In addition, a chef is something of a role model in the kitchen
and must keep the atmosphere professional- and others motivated
C: Lastly a successful chef will have the imagination (and daring) to
explore, experiment and introduce new feats to the world with complete
confidence
Canada’s most trusted contractor, Mike Holmes, may not be a
master of emulsification, but he’s a proponent of ‘mise en place’ and
he’ll have you believe that builders and chefs follow the same basic A,
B, Cs to become master of their trades. At least I do.&
Mike is the perfect personality to have in the kitchen as I announce
the challenge: ‘Construct a refined dish using...well, construction
The looks on the faces of the chefs ranges from glee to panic to
‘what the what?’ &I’ve quickly gathered that separating a chef from his
knives is like separating a hippy from a cause, or Tina Fey from her
sense of whimsy. It’s not just a tool, its like sacred artifacts linking
them to the Great Culinary Deity. That’s how I see it.
Mike is a lot of fun to have around during this Quickfire. He stays
in the kitchen and watches the action. It’s endearing to watch super
petite Sara get some help with her exacto knife while the sound of
hammering reverbs from the other side of the kitchen. I also stay and
take notes on our chefs’ personalities and styles. ‘I’m a contractor,
show me the meat’ Mike bellows and it’s interesting that only Carl
throws down a side of pork in response. Here’s a chef who listens- and
keeps his cool. So far Carl is the most composed and poker faced
contestant. Gabriell is the opposite, every thought- and anxiety-
registers in his expressions, down to the way he handles the produce.
Elizabeth’s eyes are intense and she’s frowning most of the time. Jimmy
vibrates with an adorable grin when he’s thinking, and he’s a young buck
with something to prove.
David has an intriguing vibe. I feel he has
tricks aplenty up his sleeve. Curtis has a degree in computer science
and is our ‘mad scientist’. He manages to look over and under his
glasses at the same time. The one thing they have in common is they must
all be adrenalin junkies.
Mike’s comments have us all in splits during the tasting. I think the
chef’s enjoy Mike’s straight shooting comments. I’m surprised that
Elizabeth, Trevor and Ryan choose to prepare cold fish dishes (sashimi
and carpaccios- black cod and bass) which while tasty make me feel they
didn’t hear Mike (and you’d have to be aurally challenged) when he
called himself a ‘meatetarian’. A large part of getting through this
competition is adapting to the challenge. Trista’s chicken salad
sandwich is chunky, moist and scrumptious and coming off her win in the
first Elimination Challenge, proves she excels at putting a Top Chef
spin on classic comfort food.&
When Gabriell’s mellow flavoured veloute
is declared the winner I’m secretly chuffed. While it fell into the meat
category by way of the piquant chorizo, I like that he took a chance
preparing this ‘mother sauce’ to complement his protein. Risky but paid
off. Mike was thrilled and kept asking Gabe the name of the dish. 'Say
it again?!'&
The elimination challenge sees the chefs divide into three teams.
When we enter the construction site, the volunteers are already piling
their plates high. Jimmy’s ribs are perfect- the meat slides off the
bone, flavourful and full points for getting them picnic lunch ready in
such a short time. Another standout is Elizabeth’s bbq chicken and apple
She is a confident chef and I appreciate the vibrant flavours she
brings to her dishes. While I understand Shereen and Mark’s comments
about Jonathan’s veggie chilli I love the richness as it’s a savoury
play on the classic dish.
In contrast, Kunal’s pork ‘taco’ is so devoid
of flavour we look at each other in alarm and all take second bites to
establish our taste buds haven’t flatlined. Nope. Unfortunately no
While standing before the judge’s table is not an easy place to be-
especially before you know whether you’re tops or bottoms- it’s another
opportunity to study the chefs. We have a period of ‘awkward silence’
while the camera is mounted on a special contraption which takes
sweeping shots- and reaction shots- of both the judges and the chefs. We
are stern and they are sweating. It’s a very unusual experience. It’s
like reporting to the principal’s office and showing up to find the
principal’s grown four heads.&
We have a lively debate about who to eliminate. None of the dishes on
the yellow team impress. At least they don’t have the wow factor we
need to see in a Top Chef. Finally, it’s hard to see Kunal pack his
knives and go. I really feel he has a lot of potential and it’s ironic
that a chef who is half Indian (like me!) gets eliminated for a bland
Damn that harissa!
來自:Food Network Canada
--------------------只做你自己，而非他人。在这个竭尽全力，日日夜夜想将你变成其他人一样的世界里，意味着要打一场异常艰苦的战役。每个人都在为此努力，永无休止。
管理员给此回复奖励了
去他的哈利萨拉酱！看到这句我笑了 久违的压抑心情也只有在看到有关于LISa的幽默时能开怀
--------------------
第三集的博客Posted by : Food Network Canada, Tue, Mar 27 2012Here Comes the Stork! Pregnancy and bizarre food cravings- it’s a match made in culinary heaven (or hell) depending on whether you’re the culinary producer for Top Chef Canada or a hapless contestant. Mind you, seeing Shereen heavily pregnant should have been a massive (sorry Shereen) hint for the chefs about the challenge to come. With Thea also expecting, we have the perfect ingredients for a ‘crazy combo’ challenge which I expect is replicated in households across Canada in different ways- every day for nine months give or take.&‘Hanging with the Big, Pregnant Ladies’ as Thea puts it, provides me with two important experiences: first I get an insight into what its like to be pregnant (exhilarating and scary) and secondly, I get to eat in the shadow of the ‘Big Girls’. I’m a big eater (you may be noticing by now) but today I have an excuse to indulge even more. I just hope the chefs come up with dishes that appeal to us ‘non-pregnant’ people as well.&‘Make a Refined Dish using an Unusual Flavour Combination’ is the Quickfire challenge and after drawing knives for their crazy combo the chefs are off and running. There are some surprisingly scrumptious results- as well as some, which are not. Jimmy’s chicken wings with oatmeal and wasabi paste should be on menus everywhere- though you’d have to come up with a more palatable name for it. It sounds horrifying. Oatmeal! Wasabi peas! Apples! Thea and I shot each other a worried look before tucking in. In the mouth, the random ingredients combined to create a rapturous taste. Awesome Jimmy. That’s the true test of a Top Chef- to make it not just edible but delicious. To me, it’s old fashioned alchemy. Like in the days of yore, using ordinary ‘metals’ to create ‘gold’.Another clear winner was Ryan’s appealing black cod with tomato and licorice chutney in anise broth. The liquid-spiced with fennel, star anise and tarragon added a strong and peppery flavour which enhanced the licorice and tied the dish together beautifully. Bravo! Sergio’s seared pork tenderloin with dark chocolate foie gras sauce, hollandaise and fried sage had Thea barely concealing her delight with the plate.Most disappointing was Xavier’s crepes. While he had cilantro and blueberries as his ingredients, he chose to line his crepes with raw spinach, which just tasted terrible. I can’t understand why Xavier keeps coming out on the bottom. He’s obviously a talented chef but it seems- like David- that his experience is proving to be ‘the fly in the sauce’. He’s in his head too much for this competition.Honourable mention is Trevor for his demented tempura pickles and peanut butter mousse. By far the strangest thing I’ve ever tasted- and it kinda worked. Not sure you can categorize it as food- it’s sort of in a category of its own. Thea enjoyed it, made a mention of it, but sometimes an alchemist can be too inventive and create something that, well, belongs in some sort of alternative universe.For the Elimination Challenge the chefs pair up to prepare hors d’oeuvres for a Baby Shower for Shereen and Thea at George restaurant. The spin is one dish is for a girl and the other for a boy. This is open to interpretation but the chefs have to explain their offerings. A personal note here: I’ve been to countless events where hors d’oeurves have been served, but never got down to the exact definition. We generally know that it’s a small portion of tasty food served as an appetizer or at a cocktail party, but did you know the literal meaning from French is ‘outside of work’ and that they should be consumed in one to three bites?Elizabeth and Jonathan’s donut war excites the palate. It’s absolutely wild they chose to prepare exactly the same dish. While Elizabeth’s potato donuts with bacon are fabulously satisfying and full of flavour, Jonathan knocks it out of the park with his sweet and savoury and fluffy maple double smoked bacon donut with a ‘soft ball’. Crisp and soft inside, I have to take a moment to close my eyes and commune with the donut. While I’ve never come across the bacon-sweet combo, I know what I’ll be ordering when I’m pregnant!Other standouts are Karl and Trista playing on the pink and blue theme. I wasn’t impressed when I saw the dishes- on a potato chip?!- but the flavours exploded in my mouth. A very satisfying two bites. Curtis takes a massive chance on preparing his largely self-taught pink peppercorn macaroons. Outstanding! I lived in Paris for a few years where I developed an affinity for Macaroons- which were invented at the iconic Laduree pastry shop and tea house close to the Madeleine in Paris. Anxious for any excuse to visit the shop, my favourite memories are of sauntering down the street to attend a party with a box of macaroons tucked under my arm. Thanks for the new memories Curtis!In contrast I am positively insulted by Xavier and Sarah’s dishes. That’s right- my mouth is insulted! I’m not sure which ball is worse. After trying Xavier’s my tongue kind of goes numb but Sarah’s is the last straw. I couldn’t spit it up fast enough. What the hell happened? You’re cooking for unborn children, guys! Child abuse!Our chefs today have the dubious distinction of having the worst flavours yet on the show. Any of them could be eliminated. Joel’s scallop sausage was so unpleasant to eat I can’t shake off the rubbery, fishy texture. It’s too bad Sarah has to go, but let this be a lesson to the chefs: may the combination of chocolate and prosciutto oil never cross our paths again.
--------------------只做你自己，而非他人。在这个竭尽全力，日日夜夜想将你变成其他人一样的世界里，意味着要打一场异常艰苦的战役。每个人都在为此努力，永无休止。
管理员给此回复奖励了
第四集的博客
Posted by : Food Network Canada, Tue, Apr 03 2012I consider myself an adventurous person. I have sampled deep fried
insects off carts in Bangkok and gobbled street food in Asia with
ingredients which have no English translation. I’ve cooked over open
fires in villages in India, and downed any number of exotic potions and
yet...this episode of Top Chef Canada takes me on a culinary experience I
have never had before.Insert beads of sweat. Unctuous beads of sweat.
More on that later.
The chefs are on high alert as soon as they see Mark
in the kitchen. Sure enough, it’s the dreaded ‘Taste Test’ and Protein
is the ingredient this season.&
Blindfolds are humbling enough. But getting
blindfolded on camera and then proceeding to chew mystery meat while
under the gun takes a huge amount of gumption. Our chefs’ tastebuds are
under fire and their pride is at stake.
&First off, this is unfathomably difficult. This is
one challenge I would encourage people to ‘try at home’. Take away your
sense of sight and its tough to separate the chicken from the beef.&
&It was interesting to watch each of the chef’s
techniques. Sniffing the fork, aerating the protein, gulps of water in
between, all these techniques were on display in the quest to ‘name that
meat’. Almost all the chefs pull off their blindfolds and express their
disbelief at how hard the challenge is. Chewing in the dark has its
Unexpectedly, Mark declares a 4 way tie and we find
ourselves in ‘Sudden Death’ taste off. The air is electric and the chefs
who are watching take on the role of excited spectators ringside in the
Coliseum. Let the games begin.
We are all astounded when Sergio and Jonathan come up with a tie.&
As we watch them, it brings to mind the question of
whether there is such as thing as an innate talent when it comes to
palate. Are some tastebuds more gifted than others?
Jonathan inspires gasps when he correctly identifies avocado oil. He gets the laurel crown.
Now it’s onto the ‘meaty’ portion of this episode: the offal challenge.
A confession: this is completely uncharted territory
for me. The ‘nose to tail’ cooking movement has been gaining momentum
recently and offers a compelling argument that eating the whole animal
is ecologically sound practise. Europeans have a long tradition of
cooking with the neglected parts of the animal and I have not entirely
pleasant memories of my mom, (the polish side of me) plunking down liver
or trotters and commanding me to eat. When I lived in Milano, I was
exposed to ‘zamponi’ a sausage delicacy made with pig’s feet,
traditionally meant to be savoured at Christmas. Neither of these
culinary experiences left me with a good taste.
When we sit down at ‘Parts and Labour’ the hip
Parkdale restaurant with Chef Matty Matheson and the high priest of
Offal Cooking in North America, Chris Cosentino, I am open but nervous.
Tripe? Heart? Tongue? Brains! How will I get past gruesome images to
allow the flavours to tell their story? Tired of avoiding the pieces of
the animal we normally throw away, I’m ready to be converted. It’s all
up to our Chefs.
As our 13 course offal tasting menu rolls out, I
realise I’m at the best dinner party on the continent. I’m getting a
crash course in embracing offal, and the wine pairings and conversation
sparkles.&
Elizabeth’s pig ears two ways is a lovely introduction
with an amazing flavour profile. I love that I got a mouthful of crispy
pig ear but then savoured the texture with the grilled preparation. It
was a fragrant dish and I sniffed as much as I chewed.
Jimmy’s veal brain ravioli invokes the foodie’s
favourite description: unctuous. Think something rich and luxuriously
fatty. I secretly vow to find ways to slip this word into conversation,
as in, ‘you look positively unctuous in that dress.’ But back to Jimmy’s
dish, it’s simply delicious. Rich but balanced, the dish highlights the
product- brains!- and ties together with the celery and presents the
ingredient- did I mention, BRAINS!- in a palatable form for a newbie to
sustainable eating. I would eat this regardless of whether I had a
hankering for unctuous offal or not.
Karl’s beef heart brunch presentation is good but not
imaginative and I feel like he lucked out with an ingredient which falls
in his comfort zone.&
Finally it’s David’s demented and brilliant take on
duck liver ice cream which sets a new standard on the show. Both Chris
and Mark nod after the first bite. ‘He pulled it off.’ David has created
something so original- which sounds so dodgy- and yet it’s so damn
delicious. I promise you- it’s delicious. And you can still taste liver.
How he pulled it off is still a culinary sleight of hand in my mind,
and it’s a triumph which should be enshrined in a post modern museum
somewhere. And yes- it is unctuous.
As we eat our way through the menu, I gain confidence
in tasting the protein and I’m pleasantly surprised with flavours and
textures. It’s an exercise in eliminating preconceived notions. And with
Chef Cosentino’s impassioned arguments for this brand of cuisine, I’m
close to crossing over. However, the product has to be handled with
care. & And commitment. This is where some of our chefs shine- and
others crash and burn.
Huge disappointments are Gabriel and Curtis. Both of
them display a clear lack of commitment to their ingredients and
ultimately that puts them on the chopping block. But sadly it’s our chef
from Quebec who goes home for a soggy, truck stop poutine.
--------------------只做你自己，而非他人。在这个竭尽全力，日日夜夜想将你变成其他人一样的世界里，意味着要打一场异常艰苦的战役。每个人都在为此努力，永无休止。
管理员给此回复奖励了
那个网站的视频怎么播放不了呢？？你们能吗？我想看视频哦。当然博客也会尽力去读。try。。
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該網站的視頻應該是僅限美國跟加拿大的ip才能看吧。
--------------------只做你自己，而非他人。在这个竭尽全力，日日夜夜想将你变成其他人一样的世界里，意味着要打一场异常艰苦的战役。每个人都在为此努力，永无休止。
第五集的博客--那些年的食物.Posted by : Food Network Canada, Tue, Apr 10 2012Twelve chefs are lined up in the Top Chef Canada kitchen this
morning. Random fact: twelve is my favourite number. Not so random fact:
I’m starting to get to know our cheftestants and their personalities,
quirks and endearing features. Am I getting attached? Naturally, I’m
human and our chefs are a dynamic bunch. And the real secret: all of us,
all of the judges want each of them to do well. If anything, I think
the misses make an even deeper impact now.
Colby Armstrong of the Toronto Maple Leafs is the
perfect judge for our Quickfire: Create game snacks worthy of a Top Chef
using Tostitos in an original way. I love watching the chefs’ ‘Game
Faces’ when I announce the challenge from Curtis’ deceptively befuddled
look to Xavier’s nodding to Liz’s fierce stare.&
Colby shares that he’s looking for Bigger Bites,
nothing too dainty and the chefs are on the clock. Colby is a good
prairie boy, honest and authentic and he’s blown away by the action in
the kitchen. Like Mike Holmes, he doesn’t want to leave and he’s good
company. Fortunately he wants to talk food instead of hockey, though
he’s fascinated by the level of focus displayed by our chefs. I see the
transformation through Colby’s eyes into ‘chef-athletes’.&
Finally it’s down to tasting. Seems there’s a lot of
deep fried choices. Gabriel’s ‘The Works’ of confit potatoes covered
with Tostitos is a good, hearty bite proving he definitely listened to
Colby. The chorizo lends the dish a nice, spicy kick and texture which
takes it to a ‘Top Chef’ level.&
On the other hand, I really want to like David’s deep
fried tempura nacho sandwich with merguez sausage and roasted foie gras
but my taste buds are completely overwhelmed. It’s not just a big bite,
it’s a ‘bucket bite’ and while I’m a healthy eater, it’s way too rich. I
love David’s sense of daring but the risk doesn’t pay off this time.
Jonathan on the other hand, doesn’t go big enough and
his poppers are soggy. Joel’s onion rings on the other hand are dry as
sawdust and taste the same. Not a good use of the tostitos at all.
When Colby chooses Xavier’s Candied Tostitos and
Tostitos crusted chicken fingers it’s a triple triumph for our resident
Frenchman. First, I have a feeling his experience of snackfood is
different from our other chefs and he really needed the win. It seems
that Shereen’s tough love has given him the push he needed to get into
the zone. And of course Xavier wins immunity-&
Which brings us to the Elimination round and the
inspirational time capsules. We’re celebrating Food Through the Ages and
each chef has to craft a canapé based on a past decade for 100 guests.
Groovy!&Bear in mind a canapé is defined as a small, prepared and
usually decorative food, held in the fingers and often eaten in one
bite. Another interesting bit of trivia is that since they are often
served during cocktail hours, it is often desired that a canapé be
either salty or spicy, in order to encourage guests to drink more.&
Well when Mark, Shereen, our guest judge Alan Thicke and
Jason Rosso corporate chef of the Distillery District show up, we’re in
the mood to party. The setting is edgy, industrial and sexy and the
crowd has already hit up the chef’s stations.&
Alan Thicke is a natural entertainer. He keeps us in
splits and at the same time has a refined palate and insightful
comments. The Retro theme is a hit with the sophisticated crowd. Now
this is a tough challenge which requires some imaginative acrobatics for
some of the chefs to find the link between the decade and an
outstanding canape. And you know, more than a precise interpretation of
food from that era, we as the judges need to be 'sold' on it.&
Standouts are definitely Xavier's flavour packed
(please fill in the canapé) and Elizabeth's sharp and light duo of puff
pastry presentations. Liz is gaining confidence and consistently wowing
us with her technique. While Karl's sliders are tasty, I don't think
he's made a safe choice well within his comfort zone, which we are
getting to know.
The cocktail party is high jacked by one incident. I’ll
call it the great ‘Foam Fail’ moment and it happens during Jimmy’s lunar
landing demo. Oh my god- it was like a proctology exam, I just wanted
to look away but I knew that wouldn’t stop the pain. My heart went out
to Jimmy, but again his imagination got the better of him and his
presentation failed badly in execution.&
But this round Jimmy is saved by Joel’s completely
insipid glazed ham. We felt that Joel wasn’t stepping up in the last few
challenges and finally he’s eliminated for both the ham and the
maraschino cherries- I’m not sure which was more offensive.&
And fortunately, Back in the Future, our remaining chefs will steer clear of technical glitches and focus on flavour.
--------------------只做你自己，而非他人。在这个竭尽全力，日日夜夜想将你变成其他人一样的世界里，意味着要打一场异常艰苦的战役。每个人都在为此努力，永无休止。
有得吃就好了……
--------------------Every story has an ending. But in life, every ending is a new beginning
第六集的博客We’re 6 weeks into the competition and it’s the most hotly
anticipated Challenge: Restaurant Wars. But before then, Mark and I
ambush the chefs with the dreaded ‘high stakes Elimination Quickfire’
which means this episode two of our chefs will be going home. It’s nerve
Our chefs have one hour to prepare a soup and sandwich with a ‘Top
Chef Canada’ spin. This combination isn’t one which our chefs prepare on
a regular basis in their professional kitchens so it’s going to cut
that one of them will be packing their knives for such a deceptively
humble dish.
When Mark and I re-enter the kitchen, the smells are fragrant and
chefs are sweating. There’s tension in the air. We start counting down
and after Mark tells the chefs to put down their utensils and I’m hoping
for an equal distribution of top tier flavours. It’s hard to scan the
room of familiar faces and decipher whose combo will not rise to the
challenge.
Before we start tasting, Mark shares that this challenge is a
personal favourite. He believes a chef’s dexterity and creativity is
stretched in preparing classic comfort food.
Curtis presents his twist on a po’boy which is a fried oyster
sandwich and charred tomato with shallot gazpacho. I happen to love this
classic Louisiana sandwich, and I’ve tasted a lot of variations in the
French Quarter in New Orleans over the years. It sounds like a good
contrast, unfortunately, Curtis’ offering lacks in punch and flavour and
the break is surprising dry and crumbly and doesn’t support the filling
in anyway. What happened to the oomph, Curtis? I have to control my
facial expression in order not to give away my disappointment.
Gabe’s soup offering is inspired by his favourite flavour combination
of butter toasted bread and rosemary and I’m sold on his description.
Unfortunately the soup simply doesn’t translate those flavours clearly.
It simply tastes heavy and rosemary- a beloved herb of mine- is lost
entirely. I enjoy his very personal prosciutto with truffle sandwich,
but I agree with Mark that the presentation is sloppy.
Trista misses the mark with her tuna steak sandwich. It’s just bland
and in my experience tuna is a protein doesn’t have depth of flavour on
its own. I like the black garlic aioli but it doesn’t have quite enough
kick to salvage the sandwich. Her soup is lovely, though Mark isn’t
crazy for the smoky component.
By now, our chefs should know Mark isn’t a fan of smoke.&Jonathan
does chinese style bbq chicken two ways which is a clever way to tie
the dishes together. He serves us a chicken consommé which is
notoriously tricky to prepare in a condensed period of time along with
his take on a Vietnamese sub. Brilliant taste! My senses don’t have to
work hard, the flavours and aroma rise to the challenge. Both Mark and
myself appreciate that he took a risk.
Ryan makes his own biscuit for his Lobster club salad sandwich
and zesty soup and Carl presents a simple but well executed chilled
tomato gazpacho and bacon, cucumber and tomato sandwich. Carl is our
technical master though privately we speculate on whether he has the
passion and ‘heart’ to make him a ‘Top Chef.’
Finally it’s Gabe who has to go home. It’s hard for everyone to
see him go as he has a buoyant and transparent personality in the
kitchen. He’s a good chef but my personal wish is for him to keep
challenging himself and doing what scares him most. He will keep growing
in confidence this way, I’m sure.
Now we have an even number of competitors for Restaurant Wars. I
know how daunting- and yet exciting- this Elimination Challenge is for
the chefs. Ultimately, I imagine every chef wants to run his own
establishment, so this is a doubly important competition as the teams
are judged on the best overall dining experience, including front of
house and service. Mark adds the disclaimer that you’ll never experience
success in the restaurant business without good leadership. Technique
and flavour are always a significant part of each challenge and this
time, Susur Lee is our guest judge. Not just that, Susur is lending his
two flagship restaurants, Lee and Lee Lounge for the competition. This
is the equivalent of asking George Clooney to critique the first
screening of your short film which you’ve put together with blood, sweat
and the proceeds from your college fund.
Jonathan keeps his winning streak going as the leader of Fable,
the restaurant concept he and teammates, Carl, Curtis, Trevor and David
create that focuses on local and seasonal ingredients. They impress me,
and all of the judges, Susur included, with their cohesive menu,
well-timed service, exceptional vegetarian offering, and mouth watering
roasted beef strip loin. The beef was Carl’s dish, and it was
scrumptious.&
The losing team, True North, struggled with their concept, menu
and performance. Ryan volunteered for front of house, but came across as
awkward. Since it took so long between courses, we had lots of time to
pick apart his service. Jimmy didn’t deliver with his one-note
vegetarian dish, or with his execution of Ryan’s soup. Xavier burnt his
torte, and Trista failed to include much plum in her plum tart.
Elizabeth buckled the most under pressure though, losing her cool while
calling the line, slowing service, and leaving the other chefs
frustrated until Jimmy and Ryan stepped in to run the pass. So in the
end, it was Elizabeth who was cut, despite serving us two good dishes -
octopus salad and pork loin. The cooking was spot on, but Restaurant
Wars is about the whole package and Elizabeth’s run of the restaurant
was a hot mess.
(Luckily she lives in Toronto, where I can track her down for some delicious pork ears when I get a craving...)
--------------------只做你自己，而非他人。在这个竭尽全力，日日夜夜想将你变成其他人一样的世界里，意味着要打一场异常艰苦的战役。每个人都在为此努力，永无休止。
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