Top Chef: Noteable Bravo-Blog Quotes

Anthony Bourdain:

While former rodeo clowns constitute a major part of MY show's demographic (they like to watch on satellite from their meth labs), I don't really know what they were doing in the semi-finals of a cooking competition. It was confusing. Not just to me -- but to the contestants. Were these REAL cowboys? Or post-ironic cowboys?

Given the dearth of suitable English adjectives in the mountains of Andorra (a country you probably haven't even heard of), from whence Ripert hails, I hope he won't mind if I translate his comments: "Dry elk shank ... horseradish ... sour cream ... bourbon ... red wine, balsamic vinegar, garlic, cherries, sage butter ... and now you want me to choose between overwhelming blue cheeses? What the **** is THAT about?!"

Tom Colicchio:

Sadly, all the funny shtick in the world couldn’t save the dish. Nor could the mystifying blue cheese options -- the dish didn’t need a pungent Roquefort or Gorgonzola to finish it, and leaving the choice of cheese to the guest seemed wishy-washy and inconclusive.

Ted Allen:

(An aside: Dale, does your mother need the Brokeback Mountain visual of you sleeping with “a few” cowboys? And how many is “a few?” Bad gay chef!)

Rocco DiSpirito:

I’m not sure if this episode of Top Chef reminded me of the Marx Brothers film Go West, Jim Carrey’s Dumb and Dumber, or Billy Crystal’s City Slickers. Whatever, it might as well have been set in Dead Man’s Gulch. Between the bales of hay, cowboy hats, and chaps, you might have confused the Aspen scenery with the back lot of MGM studios. All that was missing was Jim Carrey riding up on his mini bike or Jack Palance to start doing push-ups, and casting would have been complete.

Even [Eric Ripert] had the bemused look of “oh la la, ridiculous” when he walked away from the TCCs saying, “Good luck. You’re going to need it.” I had this image of Tom, Eric, Gail, and Padma all sitting in director’s chairs, cross-legged, sipping espresso as they watched our poor TCCs toil away.

Brian starts the Cirque de Ho-down off by burning sage, presumably to drive out the negative energy left behind by...the donkeys?

Perhaps if you were to wrap the elk in bacon and lard it with bacon and serve it with bacon bits and a thick butter sauce for good measure it might not taste like warmed cardboard.

Post note: For those of you who adore chefly humor, please laugh at the latest maniacal delusions of Bourdain and Ruhlman.