The reason no one researched alligator is because it is bar food. I know damn well that Emeril does not serve it in any of his restaurants nor does Tom.
It appears that their own style of cooking will prevail given the variety in the gumbos!
On the wobbly Bravo website, it says that Last Chance Kitchen is coming...not there yet.
The cure for boredom is curiosity. There is no cure for curiosity. Dorothy Parker, (attributed)
This is the first season I have watched Top Chef and the reason is New Orleans. We love to go there. I've taken some cooking classes while there and make a real delicious and spicy Andoulle, Shrimp and Chicken Gumbo. I was surprised to see most of them starting out right away with the crockpots. I didn't imagine you could make a decent rue in those. One cook used a pot on the stove and made such a deep, dark chocolate colored rue I was jealous. Not easy to get it that dark without burning it. Also, a Gumbo, by definition has a rue, holy trinity and whatever protein you like. Many of the "Gumbo" dishes served seemed to lack those basics. I'm really enjoying the show though. Just another one for the DVR.
"Whatever you are, be a good one." – Abraham Lincoln
What is an "MFWalkoff?"
I came in a few minutes late into the episode and eventually figured out the "gumbos" were supposed to be inspired by the chefs' heritage. But most were just soups. Punkin said it right...a gumbo must start with a roux, trinity, possibly okra as a thickening agent, and then add protein. The more Creole version is just that and the Cajun version usually adds tomatoes, a can of Rotel really, these days. But really what bugged me is the idea of gumbo is the mixing of cultures, the African, the local resources including the ricel, and the French influence. (After all, the start of the roux is the same as the mother sauce bechemel.) The better challenge would have been to meld the chefs' heritage with the classic flavors of the current state of gumbo.
Nevertheless, I felt bad for this group. They filmed end of May to mid July. It is HOT here (well, I'm 75 miles from NOLA, but we share weather). Humid. Mosquito ridden to the point where West Nile is again a problem. I didn't leave my house until after dark until this week for months unless forced to. I can't imagine doing a food truck in what appeared to be stormy read weather in NOLA without 3 gallons of Gatorade and icy wet towels to cool my head.
Carrie started out as a pastry chef so she is going to excell in team challenges where a dessert is required. And even in savory dishes, using pastry. Give me anything in a crust and I will follow you to the end of the earth. Very much like Carla in that regard.
I want to be a judge for a beinget challenge. The are sooooo good.
Thanks PhoneGrrrl! I knew my spelling of roux looked odd. Tomatoes, for me, are a must but I can never remember if that is Cajun or Creole. I love New Orleans in late Winter or early Spring. The weather then is perfect for me. I'm not used to anything over 75 degrees.
I was surprised the first time we went there to see alligator, turtle and frogs on the menus of many restaurants. We sure don't see that back home! I can't eat things that are so far outside of my experience and I was surprised that the cooks who had no experience with these 'different' proteins were able to come up with recipes for them. Are these critters common menu items in any other region? This show certainly shows me how limited my own foodie knowledge is. I haven't any idea what a ceviche is, and that's just for starters! I just might learn something.