It's not going to work, Nikki.

[apocalypsos]

Okay, seriously, who do I have to pay to get Mark to come to my door and ask to come in? Curly-Kiwi-In-A-Basket?

I'm really starting to believe that the final three are going to come down to Richard and Stephanie (both of whom I like a lot so far ... *crosses fingers*) with a mystery chef in the third spot. I'd love for it to be Mark (Eye and ear candy for me! \o/), Andrew (what? He's weird and he entertains me in his weirdness) or one of the chicks, but with my luck it'll be that douchenozzle Spike and I'll want to punch things. Like his face.

When Nikki said that thing about making mac and cheese with that Velveeta that won't turn into a brick before she gets there, I wanted to shake her and go, "Oh, honey, NO." I mean, I will be the first to admit that my palate is, like, on the level of ramen and Banquet chicken dinners and Cheetos, oh my. I'll try anything once, but ... yeah. But I make mac and cheese like that all the time -- it's my brother's favorite (and I like it that way too), but apparently he's too lazy to cube and melt a block of Velveeta so I end up doing it -- and I have yet to find a way to do it like that where the leftovers arent hard as a rock in the bowl a half hour later.

As a testament to my palate being questionable, I really want corn dogs after watching this. OMG ERIK MAKES LOBSTER CORN DOGS AT HIS RESTAURANT? GIMMEGIMMEGIMME.

I really want to make Stephanie's fruit dessert now.

When I get paid next week, I'm so going to see if there's any of the dishes from that five-things challenge last week that turned out good that I think I can make. I really want to start trying to cook more often. Right now, if I do anything more involved than mac and cheese or chicken jambalaya it's a freaking miracle, so. *hands in air*

Comments

[sizequeen.livejournal.com]

You know how you keep the mac and cheese from becoming hard? Use the hot boiling water the mac was boiled in to loosen up the Velveeta cheese instead of milk. Milk just binds the mac and cheese up. The hot water loosens it and doesn't take away any of the creaminess.

[slodwick.livejournal.com]

Ha! See, I'm the opposite -- I'm fine with Spike (though he is getting less appealing over time) but every time he opens his mouth, I want to stab Andrew with a very large fork.

[vorpalblades.livejournal.com]

I'm of the mind that Spike and Andrew need to never, EVER, work together again. I've wanted to punch Spike in the face ever since Ep1, along with Andrew, but at least Andrew was doing better last week (for me at least). Then there was last night's ep, and I wanted to smack them both.

But yeah, final three: Richard, Stephanie, and Mark. I'd be a happy camper.

[mamadeb.livejournal.com]

Am I the only person who makes mac and cheese by making a white sauce and adding cheese (granted, processed American cheese because that works best for me)? It's how my mother makes it, you see.

And if you make it that way, it doesn't harden into a brick. I've had no problems reheating mac and cheese.

[sabra-n.livejournal.com]

That's how I do it, except I use cheddar.

-blue

[mamadeb.livejournal.com]

I tried cheddar for years, making the white sauce and taking it carefully off the heat before adding the cheese and...it always broke and it always tasted grainy and I never liked the results.

I wish I could find kosher gruyere.

[bkwrrm-tx.livejournal.com]

I think Mark would be just yummy wearing nothing *but* Stephanie's dessert. ;-)

[sadiekate.livejournal.com]

I sort of love Andrew. He is such a fucking psycho. I don't think I could spend any time with him in real life, but I find him abundantly entertaining.

[beanarie.livejournal.com]

Random comment about the quick-fire. My family and I weren't surprised when they made a big deal about how well Manuel was supposed to do. We eat at his restaurant where upscale tacos is basically what they do. I bet the entire kitchen staff has been giving him nonstop shit all week for not winning.