Top Chef: Texas Episode 2: Chef Ed Hardy on the Bubble Bunch, French Chefs + Veal

"How come Emeril gets to a share a plate with Padma and I have to share with Hugh? I better call my agent," thinks an envious Tom.

The second episode of Top Chef: Texas was a bit lackluster, but we’re hanging in. Hanging along with us, as usual, is our fellow commentator is chef Ed Hardy.

Welcome back, Ed. Do you know any of these folks, or have you dined at any of their restos? I’ve been to Fishtail by David Burke, and it is excellent!

I’ve only been to Fatty Crab, unfortunately. I’ve heard great things about Uchiko in Austin, though. Paul Qui might be a strong contender.

The last round of 8 each have a scant three minutes to choose their ingredient. Pretending you don’t yet know of the time twist, which do you pick — risotto / short ribs / octopus / mushrooms/ oxtails / lamb /duck / veal – and why?

Well, veal is tasteless, short ribs and oxtail are dangerous because they take so long (see the pressure cooker incident), octopus can be an unforgiving ingredient, and risotto and mushrooms seem to be too easy, so I’d pick the duck or the lamb. Versatile proteins that bring their own flavor to the party and pair well with lots of other combinations.

So, considering the time factor, who has the hardest dish now?

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