Graham Elliot: You need to season the mixture before it goes into the casing. Mix it properly, cook a bit off and make sure it's what you want — then move on to the next step.
GE: I tend to stay away from lean meats, meaning game, chicken, turkey, etc. The key to a juicy sausage is fat, so pork and beef tend to do well.
GE: There were so many yummy dishes... everyone did a pretty good job but, far and away, Eddie's was the best.
GE: I probably would've gone with the mushrooms also. The fresh ones need to be handled with care, delicately cleaned, cooked, seasoned... the canned are really bad and need a lot of work.
GE: Yes, the challenge was the same regardless of what he chose — fresh vs. convenient.
GE: The best thing is to rinse and dry them thoroughly. Then, sauté them with butter and garlic and use accordingly.
GE: I'm not sure... maybe they were talking about too much product in the pan? Doing that cools the pan down and keeps the mushrooms from getting caramelized.
GE: I think Eddie nailed it — he picked the right ingredients for the right people, chose wisely, and let them get in their own way. Well played, indeed.
GE: I think they focused on making complex dishes rather than let the mushrooms speak for themselves.
GE: It's a textural thing: Meaty mushrooms can withstand harsher cooking techniques and spices, while some are more delicate and pair better with lighter fare.
GE: I think Bethy was a rock star. She could cook, lead, take direction... anything. This season we have a huge roster of talented individuals, so it's hard to pick a single one out.
GE: This is far and away my favorite we've had yet on the show — truly outta the box, working with the elements, understanding the craft of cooking... all around bada**.
GE: The three of us slept in a tent, once Joe finally put it together.
GE: You never know! Each has their own style and personality, but it's the teams they pick that makes for a fun time! :)
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