Top Chef and Food TV

I love this show. I like food television. I watch many of the Food Network shows, and some Travel Channel. But Bravo has brought addiction to these shows, like Top Chef and Chef Academy. The watcher learns about cooking, a chef's perspective, and a lot of aspects of going to a restaurant and the food are closely examined and becomes a learning experience even though you are thoroughly entertained by the conflicting personalities and tastes in food. I am one of the few (that I've realized) that in season 6 of Top Chef, really liked the winner. Mike to me was the most creative, and he can back up his ego. Really back it up. He knows what's he doing. And in the finale, Kevin, who is known for simple food with subtle complexities, and Brian who is an overall good chef who can do many types of cuisine, and then there is Michael, who does creative food that leaves you stunned. All main points of the spectrum: simple, somewhere in-between, and creative. It ended up that the creative end had a better night. I think about food so differently after watching these programs.
I've learned so much about food by these shows. I've learned that letting a steak rest for a few minutes is good, and that you are loosing all of it's wonderful juices if you cut it immediately. Another lesson, in order to have the most juice come out of citrus (lemons and limes): roll it, so the juices are flowing and then cut and press the juice out of it. Simple as that. These tricks work. A tip from Chef Novelli (French Michelin star chef) says leave "pips" from lemons in your rosotto, and leave garlic pressed-- all skin and all. I've learned to use those tips when I make my own Fatoosh (Middle Eastern Salad), incredibly simple recipe, by the way. First couple times I used the recipe, but after about 5 times it's memorized and no need for it to be out.
First food post, won't be the last.
Maybe some fashion stuff will be on here, too.