Twin Cities delivery guy Jordan Roots is taking a shot at a dive-bar dream as a contestant on Fox’s “MasterChef.”
“I want to work as a chef somewhere, but my ultimate goal would be to be a chef and owner of a five-star dive bar,” Roots said Friday, “serving modern cuisine in a casual setting.”
Everyone is an amateur home cook on “MasterChef,” one of the TV shows starring the rather ill-tempered chef Gordon Ramsay. He’s so unpleasant in TV promos for “Kitchen Nightmares,” I never imagined I could spend an hour watching him. By accident I did, and I rather enjoyed Ramsay, on whose side I stand as he walked out the doors of Amy’s Baking Company, the Arizona restaurant that will go down in the annals of TV dining shows in numerous bad ways. Google it.
When you read Roots’ answer to my question about chefs talking over food they are not eating, know that his answer turned my stomach. We did this Q&A via e-mail because our schedules would not coincide. However, I tasted his Ancho Chile Pork Tostada prepared when Roots was at Fox 9 (www.tinyurl.com/JRancho), and the dish was delicious. Roots tells me he tasted the filleted beaver tail prepared on “MasterChef” by the amateur I’m calling “Crazy Eyed Brian from Texas” (www.tinyurl.com/MCbeaver). And here’s a link to Roots’ emotional “MasterChef” audition: www.tinyurl.com/JRaudition.
Q Could that have been something else besides beaver and you wouldn’t have known the difference?
A Can’t comment.
Q What does beaver taste like anyway?
A I tried Brian’s beaver when he was cooking it. It was very reminiscent of beef.
Q Why is “tastes like chicken” the phrase used to describe so many unusual dishes? I mean, rattlesnake couldn’t possibly taste like chicken.
A An overused phrase in my book. I think every meat, to an extent, has some sort of difference.
Q How are the spices arranged in your kitchen?
A My spices are on two racks, on opposite sides of the kitchen. I use them so often they are not in any order, because I am just grabbing what I need and putting them back erratically. Only I know exactly where each one is located.
Q Germ freaks want to know if TV chefs (servers and others) are aware that when they are TALKING over the food, they are SPITTING on the food?