Amuse-Biatch Finally Makes It in Chow Business, Hears His Mistress's Voice

Possums, we have a tale to tell.

In a show of extreme generosity--not to say sheer folly--Meredith Arthur, who has conducted most of the Chow.com interviews with the pykagg'd cheftestants, kindly and flatteringly asked the Amuse-Biatch team to the grown-ups' table to hash out what everyone made of this season of Top Chef.

Once the table extension had been added, and our ambrosia salad taken by our hostess Meredith to the kitchen with only a slightly horrified look, we joined our pals Josh Ozersky of New York Magazine's Grub Street, and the Great Keckler of Television Without Pity at the table.

We had a nice, rollicking little chat, and we think we managed not to spill cranberry sauce on anyone. Fortunately, the editors snipped away the bits where we went on drunken rants, made football predictions, and tried to shave Miss XaXa's head. So if you're curious to hear what we sound like, head on over.

And our special thanks again to Meredith of Chow.com for the invitation. The thank-you card is in the mail, together with a check for the little Dresden shepherdess we knocked over on our way out.

Amuse-Biatch Gets Its Hands “Grubby” Again, Is Called “Catty” and “Dirty-Minded” by Catty, Dirty-Minded New York Magazine

When we get invited to people's houses, possums, there's never a second invitation.

We're always surprised, of course. Our attitude is, "Oh, come on, what's a loose quip between friends? And well, it's true; that skirt does make you look like a ziggurat."

So imagine how much more surprised we were to be asked back by New York Magazine's Grub Street to give our off-the-cuff reactions to last night's Top Chef episode.

So if you feel like surveying the alcohol- and reality-show-bloodlust-fueled damage, take a look here.

Amuse-Biatch Goes a Little Bit Grubby, a Little Bit Street

Possums, usually we don’t like to blow our own trumpet (we’ll skip the requisite dirty pause just this once), but today we’ll make an exception, and you’ll see why.

In the normal course of events, New York magazine restaurant critic Adam Platt and Grub Street’s editor, Josh Ozersky, run every week’s Top Chef episode through an IM grinder. However, as Mr. Platt is in the Restaurant Critic Protection Program for a week, just to see how he might like it (should Jeffrey Chodorow really lose it someday), Josh kindly asked us to step into those big, red-sequined stilettos and add our own blade to the grinder. The results, full of gristle and snark, can be seen here.

We thank Josh for the invite, and will look for just the right Padma Lakshmi photograph to express our appreciation.