Sweet salmon mousse on a cucumber, it’s been a long time since I’ve done one of these. I could make all kinds of excuses about it, but I should come out and confess: I’ve been hooked on reality elimination shows lately. Thank gawd Top Chef is over. Now I can stop trying to whip up purslane and huckleberry scallops, and other stuff my family won’t eat.
Tidbits from around the blogs lately:
Our writer buddy Elena Greene over at Risky Regencies is currently residing in Plotting Hell, but we have no doubts she’ll climb out of it with her usual aplomb . . . . Editorial Anonymous, an entertaining blog I should read more, gives writers hope that editors can change their mind about a project . . . . Bryan Catherman lists the top 10 banned authors of the 1990’s . . . . Media Bistro features a nice interview with Jane Friedman . . . Elegant Variation posts a good rundown about the process of getting a book ready for publication . . .
Ok, enough about books. How awesome was it that Hung won Top Chef? He was kind of a pill, but clearly he had the skills and the drive necessary in a Top Chef. I also grew very fond of his dismissive manner toward the “peasants” who didn’t understand his type of cooking. Characters like that don’t come around every day. I’m going to try and mine some of his mannerisms in a future project.
I was saddened by Casey’s implosion at the end; I really thought the competition was hers for the taking. Either the altitude got to her, or plain old-fashioned nerves, but I was a little worried when she selected pork bellies as her main protein. I guess if you’re a true foodie, pork bellies is a sublime meal, but to most folks, the gut of a pig sounds pretty gross. Still, last year’s ultimate Top Chef Ilan served pinwheel worms on toast and the judges raved about it, so what do I know.
I’m also rooting for a Dale t.v. cooking show. His bon mots were priceless.