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This year, maybe for the first time, the leads have already been identified (Jen, the Atlanta Brothers, the Real Brothers). Some solid/great cooking going on.

On the flip side, how was the Lesbian contingent pissed about working a bachelorette party, but not upset about cooking for a government institutition that outwardly excludes them?

Couldn't have said it better cweingarten re: protesting marriage but not military.

I hate to sound like a wacky conspiracy theorist but it seems like after a while the editing is so calculated to highlight these types of inconsistencies that it's disturbing. Like protesting marriage but not the military. Or the two women from SF pairing up because they share the same SF fresh food philosophy--only to end up using boxed pasta and canned vegetables. I suppose that's all part of the "fun" and I shouldn't think too deeply out about it. The show couldn't possibly be manipulating footage just to make someone look bad.

I thought the group challenge produced great results. The guy who made the crappy shrimp dish should be credited for organizing the team and the woman who acted as the chef should also be given great credit. I think that organization is what led everyone to be comfortable making their dishes.

The potato challenge was a great idea. I think the winner's dish should have won but was disappointed that there wasn't much more of a challenge there. There were so many different kinds of potatoes! Yet everyone wanted to use sweet potatoes and different ingredients. It would have been cool to see a wide range of colors and textures only using potatoes. And this is a situation where I can't believe the molecular gastronomy guys didn't squeeze out some potato foam.

Funny observation--"it's too hot for soup!" We heard this last season and the guests loved it then just as they did this season. But it shows how you have to not only cook for the audience, you have to cook for the judges. So it's a balance.

In all, very entertaining!

Can we talk about potato risotto. Has anyone ever made this? It seems like it could be fabulous.

Somebody made potato risotto last season (for Martha Stewart in the quickfire, I think) and she described it as gluey and grey and disappointing. I'm thinking it's up there with panna cotta on the list of things Top Chefs just shouldn't try, but could be okay in real life?

I have seen a root vegetable risotto that looked absolutely stunning. I'll bet this could be done with potato mixed in. My fear with potato is that if potatoes are completely cooked they will be too soft. And not too many people like al dente potatoes (like last night). But maybe a root vegetable risotto where the vegetables and a few potatoes have been meticulously diced into tiny pieces would be good. I think in order to be like a rice risotto the vegetables have to be diced about an 1/8" on all sides.

I've made potato risotto, from a recipe by Eric Tucker of Millenium Restaurant in San Francisco (I initially had it in his restaurant), it is FANTASTIC! It absolutely can be done successfully so I'm not sure where these folks went wrong (missed it last night so will watch the episode in the next few days).

@ Rucy
Yum! Can you post the recipe?

I was stunned by the pasta salad thing. Just because you're feeding the military in a large buffet (cafeteria) line doesn't mean you should go for cafeteria fare. The porkbelly/peanut/romaine item proved that.

Regardless, I think that the shrimp salad guy should have left because he served a dish he thought was a throw away. But, his chauvinistic statements about girls beating him and "favoritism" probably saved him with the Producers. Best to keep the troublemakers in for good ratings.

I'd like to interject about the marriage vs. military issue pointed out earlier. First off, they are not protesting marriage, they are protesting the fact that they aren't legally allowed to get married. Secondly, they didn't have a problem with the military challenge because joining the military is not considered "a traditional" part of life whereas getting married is. The average person will likely be expected to marry at some point in their lives, not so with joining the service.Two totally different types of issues.

I have to say, I'm mighty impressed with Jennifer. I wasn't too fond of her pissed off face and forced laugh, but she's pretty efficient and no nonsense in this challenge. Me like!

@katiewalker, I can try to find it after the holiday weekend but here's one that I tried at the Bernardus Lodge in Carmel:

http://www.ebfarm.com/Recipes/recipeView.aspx?rID=79

Key to making a potato risotto:
* type of potato, wrong kind and it will come out like glue, Yukon Golds or Fingerlings are perfect for this
* perfect knife skills or access to a mandoline, the potatoes need to all be the same size, fine dice (brunoise) or small dice preferred
* keep the potatoes in liquid to prevent discoloration
* keep testing the potatoes as they cook, they need to be perfectly done but not overdone, naturally you want a 'risotto' not semi-mashed potato!

Eric Tucker, of Millenium (a restaurant in San Francisco that focuses on vegan cookery), didn't make his with cheese and it was very memorable. Probably more so because the potato flavor predominated.

@laila - I am SO looking forward to the day that guy is told to pack his knives and go!