FoodieChat

My new FAVOURITE reality TV show (and there are just SO many out there) is Top Chef.  It’s not really like “The f Word” because the contestants are professionals with their own restaurants and accomplishments. It’s not like Hell’s Kitchen either for the same reason, and they don’t do a dinner service.  This show is classy, exciting and makes you really appreciate the magic that chefs can pull.

It starts off with a quickfire challenge. A half hour super fast task, such as “create a meal with $10 on groceries within 20 mins with 10 minutes shopping time in only one aisle of the supermarket”.  Or a relay of chopping 5 jumbo onions, segmenting 4 chickens, shucking 1 doz oysters.  one person wins immunity, and then follows a longer challenge, for example “cook hor d’ouevres for 60 people with a $350 budget” – basically a themed meal with a shopping budget.

Anyway, I don’t have any friends who watch this and I am dying to discuss it every week, hoping someone out there also watches it (please dont’ spoil the ending for me!!! ) and have a chat here!

I really hope Howie gets voted off.  Hung pales in comparison in terms of evil scumminess! I bought the cookbook off Amazon – trying not to open it as it will spoil the end for me!

The NSW govt Food Authority is now publishing lists of offenders prosecuted or fined for breaching standards!  Let’s hope your favourite restaurant does NOT end up on this list!

www.foodauthority.nsw.gov.au

I think I know of a few places that should belong here hehehe.

Is it couverture couture? Check out these sweet designs from SMH.  I don’t understand how they don’t melt – the models must have to stand in the fridge before putting them on! But will they be eaten at the end??

http://www.theage.com.au/photogallery/2007/11/30/1196037119025.html

I must admit I’ve always thought eating organic was spending extra money unnecessarily – as well as impractical, as well as agreeing with my sister who says organic food is full of worms (due to no pesticides).  But slowly, as the prices and quality converge, it seems to be more feasible.  This article from the Sydney Morning Herald acknowledges the dilemma faced by diners with a conscience, and gives some easy to follow tips on some basic things we can all do – as well as some eye opening facts about food production.

http://www.smh.com.au/news/good-living/move-up-the-food-chain/2007/10/29/1193618775394.html?page=fullpage#contentSwap2