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Old 01-13-10, 10:57 PM   #1
CliftonGK1
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Chopped

Does anyone else watch this chef competition show?
Am I the only one who thinks they're just coming up with the intentionally worst combinations of items to put in the 'mystery baskets' of ingredients?

It's getting really bad; I'm almost expecting, "OK chefs! For this round's ingredients you have casu marzu, a durian, and a live rat from the dumpster out back. You have 30 minutes. Good luck!"
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Old 01-13-10, 11:03 PM   #2
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Dang. I thought this was about knives.
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Old 01-13-10, 11:10 PM   #3
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indirectly. You're a knife fiend, what do you have in the kitchen Siu?
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Old 01-14-10, 09:02 AM   #4
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I thought this was gonna be about '49 Mercs, chopped, channelled, sectioned, frenched, leaded......
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Old 01-14-10, 09:07 AM   #5
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Originally Posted by CliftonGK1 View Post
Does anyone else watch this chef competition show?
Am I the only one who thinks they're just coming up with the intentionally worst combinations of items to put in the 'mystery baskets' of ingredients?

It's getting really bad; I'm almost expecting, "OK chefs! For this round's ingredients you have casu marzu, a durian, and a live rat from the dumpster out back. You have 30 minutes. Good luck!"
Yeah, I have always thought it was a rather contrived competition. But it seems tobe getting worse.
I don't watch it much anymore.
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Old 01-14-10, 09:27 AM   #6
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I dont like drama on the food network. There is enough of it on t.v..
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Old 01-14-10, 09:48 AM   #7
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In fine dining black box comps are actually really common (especially when applying for sous chef and higher positions in fine dining restaurants), and yes, the combination's can be really messed up. I have seen a few and depending on the chef and how good he thinks you are, they might make some really complex food combinations.

I watched 3 or 4 episodes of chopped and didn't see anything out of the ordinary, I stopped watching from sheer boredom.
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Old 01-14-10, 09:57 AM   #8
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It had a certain novelty that held my interest for about 11 minutes. Then I switched to Simpsons re-runs.
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