Skip to comments.Food Network-Chopped: Teen Tournament
Posted on 07/30/2014 6:14:28 AM PDT by Cletus.D.Yokel
FoodNetwork marches cynically forward.
Last night, my DW exhibited some cynicism and predicted that the third chef (last night's episode) would generate a female since they havwe a Black chef and a white-male-of-jewish-extraction already.
I'll ask my FRiends, who will be "chosen" next week? I've offered an overt "gay" chef, DW has offered "WASPy white male" (who will lose in the appetizer round).
The host of Chipped is gay, hence the rather weighted representation of gays among the contestants in general. If one watched that show and didn’t realize that, you’d think something like 25% of the food industry was gay.
Grr, I mean Chopped.
I cut back significantly on my Chopped watching due to some very obvious cuts that were unwarranted.
The one thing that I find “interesting” about Chopped is that the judges really and sincerely focus on the food.
I have seen overtly gay participants eliminated several times. Yes, Ted is gay (or, maybe he just presents himself as such having been the food editor for “Queer Eye”?).
I do cringe when a contestant is over-the-top regarding their “gaity”. It has nothing to do with their prowess as a chef and, for me, makes me wonder about HEP-C and other “queer-centered” virii and diseases.
I feel the same regarding heavily tatooed chefs...do I need a HEP-C booster to eat at those restaurants?
I forgot to TIVO that last night! HULU, here I come.
my wife watches this channel. since she did, she experiments on me with all kinds of CRAP.(every once in a while she hits on something ok to good)
I cook. I do a pretty good job. so does she when she sticks to her traditional standards. way too much froo froo foods(and chefs) on that channel.
I find it next to impossible to watch it, hence she watches tv in the bedroom and I watch in the living room.
Beer guns and fishing.
Cut your baby some slack!
If she gets a few ideas that can be incorporated, great.
I don’t present an entire FoodNetwork meal to my wife but, if I can add in some different flavor profiles such as capscasin peppers or “umahme” to pick up the flavor profile, I will.
I just don’t tell her that umahme = crushed anchovies.
Give her a chance to build your favorites into something “better”, piece-by-piece?
How have the sunfish beds been this year?
Getting a lot of “fish-chips”?
I can remember having 15-20 pounds of blue-gill/sunfish fillets in the freezer to be deep-fried later.
I really miss that big bowl of blue-gill fillets, tartar sauce and Spartan football on Saturday afternoon.
Oh, and the Bell’s Oberon...
I watch did watch that show some, then wondered why anyone would eat out knowing what kind of people were preparing your food. I also picked up on more weird, more gay the better. It is all a television show and is mostly disgusting.
Always enjoyed hitting the bluegill beds in the local farm ponds in the Spring. A pound of bluegill on a 4-5 fly rod is just plain fun.
I haven’t done much fishing this summer but the gills were on the beds for a long time.
Drakes deep fry batter for me.
I’ve used a 5-rod with floating #6 line. rubber spider.
I have been asked, “why are you laughing so much?”
All the adults think I’m drunk, the kids ask me how they can have so much fun.
SoCentral Michigan “dry-wash” is great. Is it still made in Manchester?
I usually add basil. garlic powder, onion powder and mexican oregano. no salt or pepper until after the fry.
Many of the early judges used to go for the sob stories (and it was obvious). Thus in more recent seasons the contestants all started to trot out sob stories until they got a selection of judges who were able to be impartial about it.
I do concur that I’ve never seen the judges given a damn whether or not the contestant is part of victim group X or not.
Food Network stopped being relevant years ago. I tune in PBS if I want to watch people cook on TV.
I usually go with little cork poppers (6/8). Ditto on the floating line. If the pond is mossy, you can lay it right down on top of the moss patch, and put the bug in clear water on the other side.
PBS lost a “tried and true” favorite with the death of Charlie Trotter.
Old school flavors meets modern kitchen. He wasnpt around for a lot of episodes but i stll refer to his PBS work on occaision.
Many of the modern chefs have migrated from PBS to FoodNetwork and FoodChannel; note that PBS grill-chef Rick Browne appeared 2X in Chopped in the last 3 years.
Food network sucks. All a bunch of Faggots & Freaks.
In the Great Lakes area, I’d recommend a small “hair” mouse dropped in the pads very loudly (as if a hawk dropped her kill).
Shake the stick to set up vibrations every 5 minutes or so. Be very, very, very patient. Cruising big-mouths will reward you.
I’ve had a 7-pounder in Michigan using this approach. 7-pound big mouth in Michigan...I’ll let that sink in...
I don’t like better when we have already achieved perfection.
And the last thing I want her or myself to experiment with is my favorites.
“Many of the modern chefs have migrated from PBS to FoodNetwork and FoodChannel”
I can’t attest to this myself, since I haven’t watched Food Network in years, but I know of at least two former Food Network personalities who are now on PBS (Ming Tsai and Sara Moulton).
Some of the lesbians are the worst. “I’m doing this for my ‘wife.’ I can’t wait to win so I can take my ‘wife’ on vacation. My ‘wife’ is my biggest supporter. My ‘wife’ and I do everything together. Did I mention I have a ‘wife’?”
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