I think most comments hit the nail on the head-Mike is kind of douchy, but unbearably so (see: marcel). He'd be fun to hang out with in small doses, and the fact remains he's done a hell of a lot better than everyone else. I keep waiting for Blias to one-up him, but given Richard's track record, I'm not optimistic.

I'm not sure why should thought that would work-the only time the hot/cold thing works for soup is when you add something at the very end that can hold its structure (a dollop of creme freche). The ceviche practically begged to be mixed with everything else.

That's why I think gearing it as more of a kids show would take some of the pressure off him (that is, until he cooks one of kids sous vide)

Agreed-I think Blias (sans self-loathing) would make a much better host, especially if he approached it like a kids science show, which might take some of his self-induced pressure off.

I gotta say I much prefer his later stuff, probably because Mule Variations was the first album I heard of his and it totally blew me away. Love Blood Money, A good Man is hard to find is probably my favorite song of his.

Chefs' scores
were highest for Marcus (4.5 vs. 4 for both Slusar and Rick, I beleive), which to me says a lot about how good it was. Hard to tell with the editing whose dishes are best.

Create a dish that cannot be fucked up in the GE Monogram oven

Moonan did miss a great opportunity-juxtaposing Judeo-Christian views on the afterlife with the ancient Greeks' perspective would have made some fine dining indeed! Hell, he could have even written a thesis on it, printed it up on edible paper, and called it a day.

Goodfellas: gotta be when all the bodies start turning up after the hiest, set to Layla.

I wish one of the other Chefs would have worn some other gear. USC has owned the Big Ten for the past few years (probably not much longer, though), but I would have worn some OSU gear and taken my one star from the fans with pride.

Another for team Susar
Anybody with the balls to combine Korean beef and Austrian dumplings is all right in my book.

As someone from the upper midwest, 'll have to disagree with you there, good sir. A good brat (sweet and bursting with porky goodness), grilled and then bathed in beer, with some tangy kraut, spicy mustard, on a good roll is heaven. Not saying that fajitas, pulled pork, or jambalaya aren't damned tasty, just that…

I don't care how many times I have to say this: I will not buy black chicken from my local Asian market, thanks to Susar's comments.

Black chicken
is available in our local Asian markets. I was going to pick some up, as I had confused it with a blue chicken prized for its tasty meat. After hearing Susar(?) describe it as boney and stringy, I'll pass

Black chicken
is available in our local Asian markets. I was going to pick some up, as I had confused it with a blue chicken prized for its tasty meat. After hearing Susar(?) describe it as boney and stringy, I'll pass

Why not grind it up with some delicious pork fat and make sausages? Quick and easy

I thought I read that goat is the most consumed meat in the world. I didn't find it's inclusion particularly exotic.

"Exotic" is Chinese/Japanese/Korean/etc
for "we eat this shit all the time and don't complain like a bunch of pussies." No suprise Slusar won, but still I hope Waxman still pulls it out in the end

Never a good sign when you look much better a couple of days before your wedding getting things organized than on your actual wedding day

You mean the famous chef?
Adam Perry Lang happens to be a well-know grill master, so I was thrown for a bit of a loop when I read the first sentence of this article.