Episode six – Clubway 41
Despite being voted Restaurant of the Year by the local tourist board, Clubway 41 is in dire straits. It’s the prime example of how not to run a restaurant. Owner Dave is the flaky, self-appointed head chef who hasn’t been in a kitchen for 30 years and can’t cook. His partner Dawn invents bizarre dishes ranging from ‘tomato and cointreau soup’ to ‘pork with brie, nectarine and whiskey sauce.’ Gordon faces a hellish week, Clubway 41 is breaking every rule in book. Can he bring Dave, Dawn, and their food back to earth?
They renamed the restaurant Jackson’s, btw.
Put it on a stage in a high school auditorium. Make it a Sims scenario. It’s the story, the characters, their brightness and integrity that I value. Sure it’s nice that the sets look cool, but that’s not what makes the show so great.
I’ve seen every episode of the West Wing and I definitely don’t want to see it end. I’ve invested too much. Especially this season – the ‘two campaigns’ storyline didn’t feel right at first, but now I NEED to see how the winner will function as POTUS. Would I listen to a Radio serial of the West Wing? New President, new format? I could get into that. Especially if they keep CJ, Toby, and Josh and bring back Rob Lowe.
Actually, it feels like a betrayal not listing everyone. I think the entire cast of “West Wing” is fantastic. Donna(Janel Moloney), and Janeane Garofalo, for instance, are both kicking butt this season. I’m sure there are exceptions – but I can’t think of any at the moment.
It’s insane. Excerpt from Jonathan Storm’s review:
These women may take wiseacre aliases, dress outlandishly, and knock each other down as they skate insanely round and round a little oval, but they’re as real as a black eye after a barroom brawl. Their TV show sits you right down, documentary style, into the subculture and the genuine thrills and agony of the competition.
The game is no longer another choreographed performance like wrestling. This is not your daddy’s roller derby.
(optional – choose one)
white or red wine
The quantity notes were per Alton’s commentary.
Based on my experience with starchy/sugary vegetables in pouches (potato, parsnip, carrot, onion, garlic, 1 tbsp olive oil, fresh rosemary and thyme, bake at 350F for about an hour), if you’re cooking mainly starch/sugar, USE A FAT TO KEEP THE VEGGIES FROM STICKING. Trust me, chunks of potato permanently stuck to the aluminum foil are not edible. Also, if you’re using a higher (say, >5%) acidity vinegar, don’t use aluminum foil. Also goes for acidic veggies (like tomatoes). Finally, if you look at the list and connect the dots, you’ll notice that you can create a significant number Asian wok and noodle dishes with this table. What you can’t see is that you can create pretty much any salmon dish that doesn’t require searing. Old Seattle trick is to put salmon, dill, and lemon in aluminum foil, seal it tightly, and run it through the dishwasher (top rack). I am not making this up. (Some argue you need to run through two complete cycles, while others say no heat dry.)