I am freaking out - have to share this somewhere....

Thanks everyone -

the fun of this is that I think he is a great guy - here's his motivation for doing Top Chef:
"The motivation to do the show was to boost the Nashville dining scene. But with the money I wanted to spearhead a non profit. My parents support two orphanages in Asia. It would focus on education, the arts, food, and children. The offices would be here but it could support youth anywhere. In terms of food it would teach diet and nutrition for kids in inner cities, educating people that there’s more than a takeout box. I’m spending the year doing homework. My parents have had a lot of influence. Ever since I was a kid we would take school books and flip flops in suitcases to give away on trips to Asia. It's something that’s important for me. I’m okay with my life. I'm 33. My parents have had a restaurant since 1975. My uncle has one, my mother has one, and I have three."

Not exactly driven by the same thing as most contestants!

But I just feel out of all the wonderful chefs we have in town now, I could learn the most from Arnold. Plus he's fabulously fun.

 
Ok, here is my favorite Naan recipe- it is Bernard Clayton's

Naan
makes 8 full-size Naan rounds
recipe can easily be doubled or tripled

3 Tbsp butter, room temp
1 c finely chopped or grated onions
1/2 c warm water (105-115 degrees)
1 tsp salt
1-1/2 to 2 c bread flour (can use all-purpose)

In a heavy skillet set over medium-high heat melt 1 tbsp butter. Add the onions, reduce heat to low and cook covered for 3-5 minutes or until soft but not brown. Place in bowl and cool to room temp.

(I'm going to assume you use a food processor here)
Attach the steel blade. Melt the remaining butter in the skillet and pour into the work bowl. Add the warm water, onions, salt and 1-1/2 c of flour. Pulse 7-8 times to blend and to work the dough into a slightly firm ball that will clean the bowl sides and ride on the blade. If it is too moist, add sprinkles of flour until right. Do not knead as for a yeast-raised dough.

Divide into 8 pieces and roll each into a ball. Put on a floured work surface and let rest for 3 minutes.

Roll into an 8" round about 1/2" thick. If the dough resists, move on to another round and return to the first one later. It will relax. Set the rounds aside and cover with a towel as you complete them.

Use either an ungreased heavy pan, metal griddle or a soapstone griddle. Place over high heat. When a drop of water vaporizes the moment it hits the hot surface, place a round in the center of the pan. Brown for 3-4 minutes on each side.

Place on a rack to dry and cool as you remove them.

My note: I freeze Naan on cookie sheets then put in Zip locks. When I want to use it I thaw and bake in a 250 degree oven for about 5-10 minutes.

 
What a great opportunity! He not only seems like a talented chef, but also a caring human being.His

parents must be proud of his volunteer / donating initiatives.

Congrats!!

 
Happy Dance! Happy Dance! Happy Dance! Thanks, Sandiy,

for giving me the words I was looking for.

 
Thanks, Barb. After eating through two of them last week, I suspect it needs an orange boost--

a few drop of orange oil or perhaps make it with bitter or blood oranges. I loved it in the past but now it seems a bit sweet and conventional.

Mangos and Papayas--take it away!

 
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