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Thursday, June 17, 2010

Top Chef

The highlight of my night after turning off that disaster of a Nats game?

My Son The Braves Fan flipped over to Top Chef D.C. I might be the biggest anti-reality guy in the world but I toughed it out and stayed in the room. I'd be lying if I said I didn't enjoy it.

I would have booted the guy who got tossed just because of his hair. You want to wear a bird's nest up there, fine. I'm open minded. Just not while you're cooking what could become my food.

The fact that Adam Dunn and Matt Capps appear in a future episode will keep me tuning in.

I hope the guy who regularly undercooks the ribs at Nats Park isn't on the show.

As for the looking-too-much-like-last-year-lately Nats, please tell me that was just a blip for Livo. If he goes in the tank? Yikes. Strasburg and rain and then some more rain and then some more and then an off day and then Strasburg. Otherwise, there's trouble in Top Chef City.


George Templeton said...

I hate reality tv as much as anyone, but if there is a reality show you should watch its Top Chef. Merit rules in that show.

The Nationals Enquirer said...

"Strasburg and rain and then some more rain and then some more and then an off day and then Strasburg."

Yup, that pretty much nails it.

savvygal said...

Top Chef...or The Amazing Race. And I'm unabashedly a reality TV fan. But those are the two "best" in terms of not being trash.

MikeHarris said...

We have a friend who is interested in getting on Amazing Race with his son. If that ever happens, I'm all over that.

Anonymous said...

I find it hard to believe that you're getting undercooked ribs at the ballpark. I've eaten quite a few of those Flintstone ribs and I've never had one that was undercooked. Are you just seeing red in the meat, or is it bright red like raw meat? Because that cut, the short rib, is tough and unchewable when raw or undercooked. The smoking technique or some other slow cooking process is required to tenderize the meat. A piece the size of what they sell would require a good 7-10 hours in the smoker to cook right, and if they're putting a bunch of pieces all the same size into the smoker at one time and cooking them all long enough so that one of them is done, it's hard to believe that all of them wouldn't be done - or at least very close to it. Now I have at times seen beef to remain reddish in color even when falling off the bone done. I'm not sure why that happens, but it does. Are you basing your undercooked verdict solely on the color of the meat, or is it actually not tender and chewable?

DMan said...

A gang of tigers found Livo to be pretty tender and chewable last night.

MikeHarris said...

Anon - tough and unchewable. The couple I've had that were done right were quite good. I also had one once that was overdone. At the suggestion of someone here, I gave them more chances last year since it was new and they seemed to get it right. I haven't had one this season that was close to as good as the "right" ones last season.

But I do love a good Fred Flintstone rib.

Since I won't be seeing Strasburg on my next three visits, a good rib is about all I have to keep me going.

Anonymous said...

I will admit that I have had fewer Flintstones this year. I tired of wearing the excessive sauce on my clothing the rest of the night. (Not as much Ben's for me this year either, for the same reason.) But the couple of ribs I have had have been alright. Nothing is ever as good as the first time, though.

(My verification word: maniest. That wasn't as good as the first time either.)