Strict Standards: Declaration of Walker_Comment::start_lvl() should be compatible with Walker::start_lvl(&$output) in /home/mjnagran/ on line 0

Strict Standards: Declaration of Walker_Comment::end_lvl() should be compatible with Walker::end_lvl(&$output) in /home/mjnagran/ on line 0

Strict Standards: Declaration of Walker_Comment::start_el() should be compatible with Walker::start_el(&$output) in /home/mjnagran/ on line 0

Strict Standards: Declaration of Walker_Comment::end_el() should be compatible with Walker::end_el(&$output) in /home/mjnagran/ on line 0

Warning: Cannot modify header information - headers already sent by (output started at /home/mjnagran/ in /home/mjnagran/ on line 8
Comments on: 30 Seconds on Top Chef Masters: This wine tastes likes tears edition. All Things Tasty 2010-10-23T00:04:25Z WordPress By: Josh Josh 2009-07-10T19:27:30Z 2009-07-10T19:27:30Z Nothing chemical about sous-vide except the plastic. Or would that be molecular?

By: Fred Fred 2009-06-19T20:17:53Z 2009-06-19T20:17:53Z Rick Bayless draws a quesdilla challenge? Man, if he loses that he better hide out.

By: Barry Strum Barry Strum 2009-06-19T12:45:49Z 2009-06-19T12:45:49Z The winner might have benefited from some discernible affect. $10,000 to her favorite charity plus a truckload of Zoloft.

By: donna donna 2009-06-18T21:40:40Z 2009-06-18T21:40:40Z nice spoiler in number 8 there.

By: Barry I. Strum Barry I. Strum 2009-06-18T19:42:11Z 2009-06-18T19:42:11Z Incredible: less substantive than the amateur version !!

Pass the Ricearoni please.

By: Jasmine Jasmine 2009-06-18T15:40:21Z 2009-06-18T15:40:21Z I think Graham Elliot Bowles and Michael Carson need to headline a Lollapalooza-like festival only for food. Hmm, that’s not a bad idea.

I liked that Elizabeth made cookies while they waited for the judges to deliberate.

I think Wylie got rattled by the first challenge and just never recovered. Also, he and Graham should do a food on the road show. Only funny and watchable (unlike the Mario Batali/Gwyneth Paltrow PBS show).

I can’t wait for Bayless’ smack-talking next week. Can’t wait!

By: Michael Nagrant Michael Nagrant http:// 2009-06-18T14:55:37Z 2009-06-18T14:55:37Z I wasn’t referring to Wiley’s cooking method. Basically saying that “molecular gastronomy” is a bad term, because all gastronomy is basically molecular. Anytime you change a state of matter, i.e. cook a runny egg into a solid one, on a molecular level, something is happening…in this case the proteins on the egg are unwinding. I just think people should stop using the term.

By: Brad Brad 2009-06-18T13:11:33Z 2009-06-18T13:11:33Z Slow-poaching an egg in an immersion circulator is not exactly frying it…