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<title>Chicagoist: &quot;Top Chef&quot; Power Rankings: Week 2</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php</link>
<description>All comments for &quot;Top Chef&quot; Power Rankings: Week 2</description>
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<copyright>2009 Marcus Gilmer</copyright>
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<title>joseph_dunphy_in_chicago</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1323864</link>
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<category>Comments</category>
<pubDate>Thu, 27 Mar 2008 16:37:45 -0600</pubDate>
<description>&lt;p&gt;&quot;Someone should have reminded Mark the Hobbit of that as he was barreling through Green City Market looking for his five ingredients for the Quickfire challenge&quot;


Any chef who goes barreling through a farmer&apos;s market or supermarket looking for ingredients will have me cheering for him to lose. There are markets that cater to the restaurant industry, to which you and I as home cooks have no access. For the chefs to come through and pick the places where we can shop bare because they want to make a fashion statement on their menu item descriptions to me, doesn&apos;t seem very neighborly behavior.&lt;/p&gt;</description>
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<title>ilr</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1321509</link>
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<category>Comments</category>
<pubDate>Tue, 25 Mar 2008 13:59:08 -0600</pubDate>
<description>&lt;p&gt;I completely agree about Andrew -- coke or perhaps meth?  Does it count in the $200 of special supplies they keep in their locker?

My question about this episode:  why did so many people turn &quot;blini&quot; into a 3-syllable word? (buh-lini)&lt;/p&gt;</description>
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<title>plumbum82</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1320803</link>
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<category>Comments</category>
<pubDate>Mon, 24 Mar 2008 18:57:55 -0600</pubDate>
<description>&lt;p&gt;@Kay2:

I noticed that too. It seems like he&apos;s always coked up. Then again, he is a chef...

And I have Stephanie and Dale written in pen for the top 3. This is one show where the cream usually rises pretty early.&lt;/p&gt;</description>
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<title>kay2</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1320754</link>
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<category>Comments</category>
<pubDate>Mon, 24 Mar 2008 17:41:19 -0600</pubDate>
<description>&lt;p&gt;Am I the only one who thinks that Andrew is on something? His jitters, nervous energy, aggressiveness, etc., suggest he&apos;s ingesting more than his own cooking. &lt;/p&gt;</description>
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<title>Rachelle Bowden</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1320425</link>
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<category>Comments</category>
<pubDate>Mon, 24 Mar 2008 13:23:58 -0600</pubDate>
<description>&lt;p&gt;i think rick bayless is going to be on this week. &lt;/p&gt;</description>
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<title>matty</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1320407</link>
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<category>Comments</category>
<pubDate>Mon, 24 Mar 2008 13:12:39 -0600</pubDate>
<description>&lt;p&gt;I agree about the chicago thing. They don&apos;t really advertise any of our local restaurants. &lt;/p&gt;</description>
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<title>celerysalt</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1320376</link>
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<category>Comments</category>
<pubDate>Mon, 24 Mar 2008 12:51:49 -0600</pubDate>
<description>&lt;p&gt;So here&apos;s my question  (I, cable-less, didn&apos;t see the show)....what on earth was Wylie Dufresne doing on there?  He&apos;s a NY guy.  Couldn&apos;t they have asked Homaro Cantu or Graham Eliot Bowles instead?  Would&apos;ve like to have heard about Chi representing molecular gastronomy - especially with Moto - arguably the best example state-side --  in town.....&lt;/p&gt;</description>
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<title>I_h8_toyota_and_BT</title>
<link>http://chicagoist.com/2008/03/24/top_chef_power_1.php#comment-1320375</link>
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<category>Comments</category>
<pubDate>Mon, 24 Mar 2008 12:51:41 -0600</pubDate>
<description>&lt;p&gt;ummm...what is top chef chicago?&lt;/p&gt;</description>
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