Tag Archives: Top Chef

On It or In It

Posted on August 18, 2023 | 1 comment

Never been a fan of “reality” TV shows, save two. Whenever I was able to get Bravo on my cable line-up, I watched Top Chef, and I’ve seen enough Iron Chef episodes to know who I like to watch best (Morimoto making anything).

So it looks like I’ll be on upcoming Season 21 of Top Chef. As a contestant? No way. A guest judge? Heaven help us. A food maven imparting words of wisdom? Not a chance.

I just happened to be in the produce department of my local Whole Foods Market when a phalanx of black-clad crew showed up with cameras. Away from them by the lettuces, I was approached by a woman with a clipboard asking for my signature on a release form. Before signing it, I asked if they got a shot of my butt. In my 20’s I met my family in Zurich to tour Germany, Austria and Switzerland and in my excitement to see everything, I was always at the head of the pack so all their photos included my backside. That was well before cell phones and selfies.

She said, no, the back of your head. I signed. because I’m really glad they’re showcasing the food bounty that is the State of Wisconsin, my temporary adopted state that is rich in dairy and apples and more. Home to Cheeseheads and die-hard Packers fans. So yes, I’m on it, ever so peripherally, but not in it as a participant.

I still enjoy cooking and the knowledge gained from professional cooking school nearly 35 years ago, but my motto is KISS, keep it simple. This year I’m growing tomatoes and herbs in containers on the balcony near the kitchen, and only yellow and white pansies and impatiens, and orange manzanilla off my husband’s office. Summer is time for marinades though not for grilling this year, as there are no more grills allowed on balconies and the shared terrace with mega-grills is under construction all summer, having been inundated by floods this year. C’est la vie.

This summer’s speciality is rosemary focaccia, excellent with a cold dinner, dipped in seasoned olive oil or even my quick black bean dip. I’m trying to keep it healthy with lots of fruits and veggies.

Back to school and work will pick up again after Labor Day, so enjoy your summer! Look forward to the new season of Top Chef and pay no attention to the behind you see in the produce section of Whole Foods. No, I didn’t wave to the camera, didn’t even know it was there! Keep cooking! Dee

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Is Cooking Enough?

Posted on January 21, 2016 | Leave a comment

When is it enough to have a home cook inspired by top chefs, to learn and read more cookbooks and learn new techniques?

When the home cook is bombarded with shows like Worst Cooks in America, Cutthroat Kitchen and now I saw an ad for another show coming up where cooks lie to each other, something about cooking deception.

I’ve been to cooking school, two, in fact and have learned a great deal by them and by a lifetime of cooking and cookbooks. And Julia Child. I used to watch her on PBS as a kid. Jacques Pepin was also on, with Julia, not really in my kitchen but on tv.

Cooking is a craft, especially for the home cook, that can become an art. To cheat each other out of ingredients or deceive each other is not an art, it is a farce.

I’ve been a fan of Top Chef since few knew about it and we used to email back and forth the day after it aired. Over the years it, and of course Top Chef Masters, has taught me a lot about ingredients and preparations I’ve never tried for lack of access to ingredients or knowledge. Yes, I did try octopus in Greece and I had textural issues with it.

Every chef does not have to be on television or sell books, or cooking equipment “branded” by them on QVC.

I live in a community on the 15th floor of a 20 story tower, with a sister tower next door. Nobody cooks. As I walk the dog I see pizza and other food delivery trucks everywhere. My husband said a robot could be taught to cook. How about that for a guy I’ve cooked for, for over 14 years?

Only my double sink nearly fell below, a burner was left on after cream boiled over for my brussels sprout/cauliflower gratin and the flames were snuffed but the kitchen controls showed me the burner was off. The gas was on all night and I called in and they said we could have died. Christmas Eve my husband took a hand drill and placed tiny holes in the top of every controller while I went to the drug store and bought the shiniest red nail polish I’ve never, ever worn in my life.

He put a drop of nail polish in each of the tiny holes so we could see closed from open flame (maintenance didn’t get it either but smelled the gas). Now going to sleep includes doors locked, all burners off, oven off, lights.

Oh boy, now someone is going to start a tv show with kitchen disasters and I’ll be in it, so will not tell you more. I’ll stick with Alton Brown. The one from Good Eats. He actually has something to say. Make a great meal! Dee

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Thanks, Top Chef

Posted on January 27, 2011 | Leave a comment

Tonight we had 1/3 Buitoni meal, fresh pasta that was prominently displayed at one local market. I wasn’t sure where to look for it but found it quickly. After shoveling snow to grill the past few evenings it was nice to have pasta with pesto and extra parm.

I added grape tomatoes as a side, my husband’s raw and mine sauteed because I can’t eat the skins. It was a quick, very tasty dinner that didn’t use every dish and utensil.

We’ll be glad when the Sundance people leave as they leave trash everywhere, don’t know how to drive and are quite rude to the locals. We are very happy that the businesses we keep in business in the off-months are making money. Thanks for reading, Dee

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Sous Vide

Posted on September 8, 2010 | Leave a comment

We met an older couple at Yellowstone National Park yesterday and thought we’d be looking at boiling mud. It was boiling water. This pot was right next to a river a fisherman was on, and boiling water was flowing into it. Apparently there were still fish to be had. We didn’t take a photo. We have every respect for our country and the lands we citizens pay for and call our own.

I did say that if the trout was placed in a plastic bag and submersed in the boiling water that Top Chef would have called it sous vide. That said, I would never do that, did not have a trout or a bag. Our national parks are a marvel, as are the national forests and we’ve seen a few.

It’s not only a grand old flag, it’s this land is my land. We all own this land and should preserve it for generations to come. We don’t have kids and still will try to preserve it for generations to come. Some folks never get to see it. But you can see it and hear it in the voices of the West and their stories. Sure, they’re about love and loss, childhood memories and favorite horses. I guess that’s different than pure country songs from my husband’s background that are “my wife left me, dog ran away and I was fired” genre.

Thank you Pete Seeger, Woody Guthrie, and so many other talents that help us see our country for what it could be. Also to the storytellers of the West, like Juni Fisher. Some of her ballads just make me cry, in a good way.

We look forward to seeing more of everything, here in the US and abroad. Cheers, Dee

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