funny, but depressing...

I've been working this whole weekend on a paper that is 100% of my grade for one of my classes (speaking of grades, I got my last quarter grades finally, and am happy to report that I far exceeded the 1.91 GPA that I dreamed I got!), and the first draft is due Monday. It's not fun. But as I was finishing up for the night, I looked around me and had to laugh. My work area is ridiculous. I have an office, but for some reason I've been kicking Steve out of the living room and working there. So here is a picture of the amazing organization I display while writing and researching. And I'm not cleaning up until I'm done!



-D

Sexy Drinks and Home Invasions

This week's Top Chef episode wasn't any good.

It started out with a good idea - invading homes to find what you can. Steve and I actually already had this idea for a show, but Top Chef really messed it up. In our version, each chef would pick a house and cook some sort of gourmet entree based on what was there, be it a foodie kitchen or not. Of course I'm sure the judges would make sure that something could be made in each kitchen, but in this episode I got the impression that Top Chef gave each house money to stock up before the raid. What fun is that? You need to work with what the people really have on hand.

While we're on the subject, my other cooking show idea: me, Steve, Jess Sum, and Danny-Boy try to recreate cooking show meals using a regular kitchen and without having much, if any, training. I think it would be interesting to see if real people in a real, non-studio, kitchen could pull off the recipes. So Bravo or Food Network, if you are reading this, let me know and we'll talk.

So besides the botched idea, the block party concept was also no good. I don't watch this to see pasta salad and mini-hamburgers. I know they have to vary the episodes so we're not seeing the same things every time, but I don't see how picnic food is relevant to winning $100,000 from the Glad family of products toward opening your own restaurant and the title of Top Chef (by the way, that prize sucks! $100,000?!).

Two final points. First, for Jess Mac - Mark wore Hyde glasses! Second, Nikki needs to go. I am sick of her stupid hats and excuses for her ruined dishes (mac & cheese dried out and turd-like mushrooms).

-D

My early prediction looked good again as Richard won immunity during quickfire for his jicama taco, but I was disappointed not to see much of the kiwi this week.

The show was kind of boring until the end when the very confident red team found out they lost the elimination challenge. The tensions and bravado flared up like the match in the old hemorhoid commercials. Sadly, I think we all saw Erik's departure coming from a mile a way. All his food looked like crap, even if I am a little nervous that he'll seek me out and kill me for saying so. Zoe would have left, I'm sure, if Bravo didn't have the disclaimer at the end of the show that allows elimination decisions to be governed by the network-breaking up the lesbian couple so soon wouldn't be good for the ratings.

The funny thing about Stephanie picking up her second win was that when she described her contribution to the team, it sounded like she was an appendix.

I think the show needs some work right now. Part of the problem is that there are no awards for winning the elimination challenges as there had been in the past. The quick fire provides more of an incentive because the winner gets immunity. In the elimination challenge, all you have to do is not come in last place.

-S

The Ardmorons Top Chef Archive

Sola

One of the things we promised to write about in the intro to our blog was restaurants, but we have not done so thus far because we've been sticking to our favorites the past few months - Thai, Indian, and sushi. But tonight we decided to go on a date, and finally tried out the BYO right down the road in Bryn Mawr, Sola. The yellow stucco interior, wine cork motif, and dim lighting supplemented with candles created a nice atmosphere.

The bread wasn't really worth it, and the amuse-bouche of hot-smoked salmon on a mini toast was decent, but nothing special.

We both ordered appetizers off of the daily special list: a rabbit, arugula, pancetta, and fingerling salad and a brandade (a cod cake) with slaw and stewed tomatoes. We enjoyed both, the brandade was like a gourmet fish stick, which to me (S) is a good thing.

The entrees were very rich, refined, and filling. The venison rack came with a horseradish spatzel (a German pasta and one of Des' specialties). Venison is usually a little too lean and gamy for Steve's taste, but the rack was tender and flavorful. Our other entree was a pork duo. The excellently tender tenderloin (served medium over a sweet potato puree and wrapped in bacon) was superior to the shoulder served with glaze and caramelized onions.

At the bottom of our bottle of zinfandel, ignoring the protests of our full stomachs, we ordered tea and dessert. The cherry tart on the menu was replaced with a pear tart served with homemade vanilla ice cream and a baklava cigar. Homemade maple-walnut chocolate chunk gelatto was served in what looked like a tea light holder with berries and dark cocoa sauce, and would have been amazing on an emptier stomach.The mint green tea was a good way to end and settle us. We probably could have split a dessert, and regretted eating a little too much during the walk home. Luckily, we had a 20 minute walk there and back, so we were able to walk off a bit of the fullness. We didn't end up stopping at Roach and O'Brien's Bar for a drink as intended, and made it home to find the cable still malfunctioning.

S & D

A royal suprise?

According to our countdown (see left-hand panel), the Tudors shouldn't be back on for a new season for 9 days. But today, while searching on Showtime on Demand, we found that episode 1 of the new season is already out there. So if you just can't wait the 9 days left until the official broadcast, you are in luck!

By the way, the cable still doesn't work.