Next Food Network Recruiting Event

This seasons cast of The Next Food Network Star has to be the weakest yet.

But that doesn't matter.

More and more it seems that these foodie reality shows are just recruiting events for the network. Of the past winners only one is a star. Only one seems to have had the star power to begin with. Guy Fieri is what every one of those competitors dreams of being. I can't blame them. He is really good at what he does. While the past two winners are just place holders in the schedule lineup. They've been relegated to poor time slots when no one is really even watching. Nevermind the total lack of star power and cooking chops to boot. Case in point, a losing contestant from last season has a better time slot and exposure than the winner does! His show is awkward and just a reboot of one of the many American pig out shows, but, he's still got the superior show.

Looking at the other reality shows that TFN serves up, we see more and more losing cast members appearing  in various shows as judges or contestants or some other capacity. Smart business? Maybe. Some of the personalities (most, actually) of the losers are better than the eventual winners. I just wish it wasn't so painfully obvious that that's what TFN is doing.

Athletic Entitlement?

So, during today's British GP Red Bull issued team orders at the end to ensure a 2-3 finish and gather the maximum amount of points they could.

Makes sense.

Naturally, one of the Red Bull drivers was on the losing end of the deal, but it was the one with less points. Less points and also no chance of winning the championship this year. Yet he throws a fit and makes his displeasure known to the world.

I cannot understand how people don't understand that emulation is the quickest route to success. Ferrari has shown time and time again that when the Team is above all else victory will come. Nothing ever comes before the Team. Maranello has the ultimate sports culture in that. But the prima donnas out there refuse to admit that they aren't as good as they think they are.

Today's display by Red Bull's #2 driver is proof of that. Now, keep in mind that there is no official driver hierarchy, nor do i think there should be. What I do think there has to be is priority based on results. Number 2 has trailed all season long. Seldom has a good race start and simply can't match his team mate unless he's got mechanical issues. Sure he's frustrated by it and must still hang on to some glimmer of hope at a world championship, but it simply won't come when he can't beat his team mate. I've followed Number 2 since his days at Jaguar and he's good. No doubt about it. But Formula 1 is FULL of great drivers. That's the nature of the sport. This year Red Bull has the best package, without a doubt. Newey is probably the best motorsports engineer in the world. He's crafted the perfect machine for this Formula. So, one cannot blame the car. It's all down to the driver now. Sadly, Number 2 is just that. Number two.

American Athletics in General

At this point i think the only conclusion you can come to is that athletes in America can do virtually anything without consequences.Break records thanks to doping? Sure, no problem, just look at baseball. People claim that Bonds is now a pariah...yeah, but the record is still his, isn't it? College athletes? Most recently it's been the Cam Newton saga, not only did he receive illegal benefits according to NCAA rules, but he was also involved in theft of a laptop that he PAINTED black to hide. No sanctions, no penalty and a guaranteed NFL payday. And now of course we have the OSU scandal. If reports are to be believed, virtually the entire program was involved in something that got players added benefits just for being on the squad.

So what is it in the American psyche that so idolizes athletes that we basically overlook all but the most heinous offense? I don't think we'll ever know.

You know who are the athletes that I respect? (not taking into account the ones that have a pristine record)

The ones that paid. The ones that broke the rules and paid for it.

Someone like Michael Vick. What he did was terrible, his excuses even worse (he didn't know it was happening in his own backyard?). But. He was convicted and did his time. He paid his due to society and has returned to the NFL in spectacular form. He deserves every cent he makes because of his skill. And don't misunderstand that I don't like athletes getting paid. They generally have a skill that most others don't and that will always command a high price. What I don't agree with is when they live above the law and the rules.Vick paid the price that the law dictated and now as far as I'm concerned he's clean.

Titletown Brewing Tour

Canadeo Gold
Think Spotted Cow.
400 Honey Ale
Sweet and tart.
Railyard Ale
I desperately wanted it to be good. Hopasaurus Rex See title. Johnny Blood Typical Irish red (unremarkable). Bride Out Stout Fantastically smooth and smoky. Ardennes Express Meh. Thought it'd be better. Addlepated Ale Sweeter than expected not as piney as I thought it would be. Northwestern Export Excellent. Sweet and crisp.

Vulgarity is cheap. Good food is not. Pt. 1

Last night I had my first true experience in fine dining. Not being one to start small, I chose one of the best seafood restaurants in America, Le Bernardin. The head chef is Eric Ripert, you may know him from numerous TV appearances with the likes of Anthony Bourdain on various cooking related shows.

The food was incredible, but I'll get to that in a minute. Before going I was overly concerned with what I perceived to be the etiquette that a place such as this demands. I made sure to be dressed right and tried to conduct myself in an equally appropriate manner.

Looks and money matter. Behaviour? Obviously not. 

Close your eyes. Imagine that behind you there is an ongoing conversation how your friends boyfriend txt so and so, and then this happened, and then, like... fill in the blanks.

Now to your right? Table full of drunk obnoxious idiots talking about anything.

Where are you? Some might guess Applebee's, others Chili's perhaps or any other chain restaurant across America. But no. No. No. No. You are at Le Bernardin. I guess my naivety simple had me believing that people that eat like this regularly are simply not burdened by the same character defects that we, regular folk are. Suffice to say, it was proven to me that 'class' simply cannot be bought. 

Thankfully, the food was so engrossing and fantastic that I was only distracted by these events between courses. During the meal all of my attention was focused on the beautiful piece of art that I was about to destroy :)

On to the main event.

My first impression of the location was muted class and elegance. Simple and effective decor. The staff was almost overbearing in their efforts to serve, but this is my low-brow impression since I am simply not used to having my chair pushed in, napkin folded/draped, table cleaned, etc at the local eatery.

Once I placed my order for the Le Bernardin tasting menu the procession of courses began.

I was first brought a crab napoleon. So, this was simply a spoonful of a fresh crab salad between paper thin layers of freshly fried potato chips. Crispy, cool and a great start to the meal. This was simply an amuse bouche.

The first course was a pounded yellowfin tuna draped over a toasted baguette with foie gras. This was then drizzled with olive oil and lemon, finally topped with freshly shaved chives. My strategy for each dish was to try each component separately and then put them all together for the real taste. Now, before I describe the taste, I realize how cheesy it is to use words like 'luxurious' or 'sublime' but I simply do not possess the vocabulary to convey the taste and experience of this food.

The tuna? Delicate to the point of being buttery. When combined with the baguette and foie gras it was the perfect blend of texture and flavour. The foie gras was excellent, definately liver-y but not overpowering. While the baguette provides the perfect backbone to shuttle the tuna from the plate to your mouth. This course was paired with a Botani Moscatel Seco from Spain. Fantastic.

Course #2 was a charred octopus with fermented black bean - pear vierge. This was served on an ink-miso  vinaigrette. Now the vinaigrette was baked onto the dish which allowed you to vary the amount on each bite by having to rub it off with you octopus bites. I don't know about you, but I have come to expect squid or octopus to be chewy with a definite rubbery texture. This expectation has been shattered. Apparently when it's cooked RIGHT it is nothing like the average calamari plate that can be found in what I am going to guess 95% of America's restaurants serve. The octopus was almost pork-like. When combined with the ink and black bean there was a fabulous inky-briney quality to that I have never tasted before. Wine pairing was an African Sauvignon Blanc.

End of Part 1.

Intermission.

TEST from mobile.

Hello world.

This is it, I've finally decided to blog.

Please don't misunderstand, this isn't your typical voyeuristic demand for attention type of blog, it's more about getting thoughts out that I can't otherwise get rid of or express. In my daily adventures (wacky as they may be) I observe a lot of interesting things that typically make my pause and think. This 'cranium fodder' often takes me to places I didn't expect and sometimes I surprise myself with some sort of insight or something I may have previously been completely oblivious of.

Over the past few weeks I have had a few epiphanies on various topics that have pushed me out to the internet in an attempt to understand myself more than anything else. I am fairly self critical and constantly agonize over stupid things I have said or done and hopefully this will help me understand these aspects of my personality and perhaps make me (in my opinion) a better person.

So this is it. Stay tuned while I figure out this interface and start to pollute the internet with my own brand of idiocy.