Top Chef, S14E10.

I skipped last week’s recap and didn’t even see the episode until Wednesday night in my hotel room in Bristol. I don’t think there’s anything I have to say about it; the worst remaining chef went home, one of the top two remaining chefs won the quickfire and the other won the elimination challenge. And we didn’t see enough cooking. This week’s gives us a little more to discuss, at least.

By the way, the entire prospect rankings package finished up yesterday with the sleeper prospects for each team, from which you can link to all of the other content.

* Brooke is terrified of vomit. She’s also a parent. Those two things do not go together, as I was reminded again about a week ago.

* They’re all going shrimping. No word if they’ll be pimpin’ or B-boy limpin’.

* The shrimp they catch are just enormous. The chefs are eating them raw, which I think is gross (I’ve had raw shrimp, just once). This is after the episode was filmed, but the Carolina coast has had an unusually long shrimp season this year thanks to the warm waters (perhaps due to climate change).

* Quickfire: make a dish with shrimp. Oh, and it’s a sudden-death QF. My favorite kind.

* Sylva has to open a can with his $400 knife. Do they really have no can openers available?

* Shirley thinks she’s stoned from the motion sickness pills. I feel like we missed some good comedy from this.

* Sheldon wants shrimp with roe still in it, as if I weren’t already sufficiently weirded out.

* Several of the chefs used “sea beans,” which is the plant I knew as glasswort. They’re delicious – salty and crunchy and bright green.

* The dishes … Casey made red curry shrimp with coconut broth, tomato, grilled pineapple, and sea beans … Sylva made togarashi- and orange-marinated shrimp in light coconut broth with dill, orange juice, and mango … Shirley made garlic shrimp with charred sea bean and jalapeño .. Brooke served shrimp and clarified butter with pickled sea beans in a tomato seed vinaigrette … Sheldon made poached shrimp in tomato water with yuzu, radish, and sea beans; he also grilled the shrimp quickly with pine on the hibachi … Tesar made ceviche with lightly poached shrimp, with fennel, peppers, jalapeño, lime juice, and olive oil. Apparently it’s very spicy.

* The winning dish was Sheldon’s. The three worst were from Casey, Shirley, and Sylva, meaning they compete in the sudden death round. (So Tesar and Brooke are safe.) Casey’s was a tiny bit salty. Shirley’s could have used more finesse; the plate was messy and her shrimp was rubbery. Sylva’s was really salty.

* Sudden death QF: make a dish using the bycatch from the shrimp trip. There’s shark, squid, skate, and ling (similar to cod); Tom later clarified on Twitter that the shark was actually dogfish, which is sometimes called mudshark.

* Casey was definitely having the most trouble during the cooking process, if that meant anything. Shirley served grilled baby squid with roasted fennel, mirin, ginger, garlic, and chili broth. It was very “flavor-forward,” so now I guess we’re talking like Project Runway. Casey made charred squid with mushroom-soy broth, fennel, and radish. Tom called it an “umami-bomb.” Sylva made seared and butter-poached redfish with tarragon butter, tomato, red cabbage, fish sauce, and champagne vinegar. Tom says it was the most subtle of the three dishes. Casey’s eliminated; Shirley and Brooke are in tears. I kind of get it, because it’s a crappy way to get eliminated, but at this point in the series anyone can get bounced. Five chefs remain.

* Elimination challenge: Guest judge Dominique Ansel, the super-imaginative French chef who created the cronut. I don’t own his cookbook but I’ve seen it, and yes, the cronut recipe is in there. The chefs must make a brunch dish that mashes up breakfast and lunch. Tom mentions one of his restaurants serving a “foie-grasffle,” foie gras served in a waffle. I would probably just prefer the waffle by itself, thanks.

* Brooke won previously with a brunch dish, but of course she can’t make it again.

* There’s no prep time – two hours from start to service. That got a bit underplayed during the episode, because nearly every elimination challenge involves some prep on day one and then final cooking on day two.

* Shirley says she’s been making potstickers since she was four or five. She’s making her wrappers from scratch, which is no small task. But if she’s doing cheeseburger filling in a dumpling, where’s the breakfast element?

* Sheldon is shown unpacking premade frozen waffles, which is what got Kwame sent home last season, although it turns out that he’s got another idea for them.

* What the hell is Padma wearing on her head? Most of these women look ridiculous in those stupid hats but hers was particularly bizarre. (My daughter liked Gail’s, though.)

* The dishes … Shirley made beef and cheddar dumplings with bacon-tomato jam. The meat inside is a little dry, but Dominique likes the cheese inside the dumpling. (I can only assume that, when he said cheese in a dumpling was unusual, he was referring to Chinese or Japanese dumplings.) Gail likes the crispy bits from the bottom of the pan. She’s like the voice of the regular person here, who just wants the stuff to taste good.

* Sylva has to call an audible in the kitchen because … well, I’m not quite sure how he ended up where he did. He was going to make a frittata, which is cooked on the stove and finished in the oven, but I think he just ran out of time. His dish ends up as arctic char with a “fritatta” with morels, beet sabayon, and pancetta. It’s really a scrambled egg now. Dominique loves the fish preparation, but wishes it was more creative. Tom says it screams that he was struggling.

* Brooke’s plating isn’t working; she was going to make cups of yogurt that would hold her hibiscus-strawberry broth (like a soup), but cups she’s piping aren’t tight enough and she has to just pour the broth around the plate.

* She says her dish is a “play on a parfait.” She serves matcha and chia yogurt with hibiscus and strawberry broth and peanut butter crumble. Dominique can’t taste the matcha and says it’s not creative enough. Tom says liquid nitrogen “could have been your friend with this one.” Even if it was perfectly executed, though, I don’t think this would have hit the creativity or flavor marks they wanted.

* Tesar made an octopus hash with kimchi scramble, chorizo, and hollandaise. Tom misses the crispiness he expects in a hash, as does Dominique. It also doesn’t look very clean on the plate.

* Sheldon made Korean fried chicken with a compound butter of seaweed & oyster sauce and waffle crumble. He fried the chicken twice and then pressed it in the waffle iron. Dominique seems to love it, but wishes there was “a little bit more of the waffle.”

* Judges’ table: Sheldon and Shirley had the only dishes that worked. Gail said that Sheldon’s had the most flavor. But Shirley won. No one mentioned that her dish had nothing I’d call “breakfast,” other than that dim sum itself is a breakfast (or brunch?) style in Chinese cuisine.

* Tesar’s octopus and egg were cooked well, but the hash didn’t really work; he says he didn’t have time to conceptualize it. Brooke says she’s “embarrassed” that she wasn’t whimsical enough; the hibiscus ended up overpowering the matcha, and the presentation looked sloppy. Sylva says he couldn’t execute the frittata, although I still don’t understand why. The scrambled eggs he did serve were completely overcooked – you could see that on TV, where they looked like the separate piles of egg curds you get out of a hotel pan at a buffet.

* Padma didn’t get Brooke’s dish as a mashup. Tom thinks Sylva overcooking two elements is the bigger sin. Gail agrees with Padma. Tesar cooked everything well enough to be safe.

* Sylva is eliminated. I get it, given the dish, but man, would I have preferred to see him stay and Tesar go at this point.

* So we’re left with four veterans after all. Brooke may have just lost her biggest competitor; she’s still the favorite, followed by Sheldon and Shirley, then Tesar fourth. I haven’t kept up with LCK this year, but I saw Sylva didn’t make it out of the most recent round, so he’s officially done.

* This ep continued the season-long trend of not showing us enough of the actual cooking, although this time around, we did get more explanations of the finished dishes and there was legitimate drama in the kitchen to cover (as opposed to, say, Tesar and Katsuji bickering like schoolchildren). And unfortunately it looks like the next episode starts with that quickfire where the chefs give instructions to someone (a family member or friend) they can’t see, which is all gimmick and little cooking.