TNS: Were the instructions written by a Chinese hairless crested?

If you don’t know what a Chinese hairless crested is, it’s this.  Or as I like to call it, “the dog that should not be.”

You may wonder why they are in the title. I will to esplain: these are Lidia Bastianich recipes, and she’s relatively hairless. And Chinese hairless crested are dogs, so they’d be pretty shitty at writing coherent recipes, and so is Lidia Bastianich. Combine all this, and we’re lucky dinner got to the table at all, although thank god it did, because it was good.: Swiss chard cakes crusted with Asiago and tiny, adorable little braciole filled with parsley butter, from Lidia’s Italy, a book I highly recommend for people who like cookbooks with vivid descriptions of other parts of the world, delicious sounding dishes, and recipes and explanations that sound like they were run through computerized Italian-to-Chinese and Chinese-to-English translators.

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Liveblogging Top Chef: Finale, Part 2

Final 3.  Bug-eyed awesome lady.  Fairly useless guy from Colorado.  Douchebag from Finland.  Not that I am in any way biased.  I will have ongoing backup of the post, so if Bluehost craps out again just wait ’til the end and the whole post should be up in short order, and you can read it while you watch the 11:00 re-run (though we’ve made it 2 weeks in a row, so fingers crossed).

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Top Chef: Call the Trifecta and Win!

I’ll be here at 10 for all the low blows and last-minute speeding busses under which one could be thrown, but for right now, let’s predict.  Who takes it, and in what order are the others booted?

All those who correctly call the trifecta have a shot at winning Charlie Palmer’s Practical Guide to the New American Kitchen (no connection to the show, I just love the book).

I call Carla as dark horse victor, defeating Stefan. Hosea goes first.

Now you.