Listed below are a few of my favorite comments from last week’s Top Chef Masters live blog on Gawker. (Join us for the next one tonight! The post goes up at 9 pm Eastern, and the show starts on Bravo at 10.)

Jessizca: I hate when guys have a nicer ponytail than I have.

robina: YOU get a James Beard award! And YOU get a James Beard award! Everybody gets a James Beard award!

missing_piece: I think my award is broken - It’s a Beard James award.

Sheryl with an S: “My tarts aren’t quite done.” That’s what Tiger Woods said when he had to leave the hotel.

Dot: I wanna go to the fruit circus.

robina: @Dot: Is that what people in Mississippi call Cirque du Soleil?

belltolls: A chef from Seattle doing salmon? How unusual.

Daisy Walker: Wait … they can bring their own accessories to add to their plates?

Sheryl with an S: @Daisy Walker: Think of what a Bump-It could do for your fallen souffle.

missing_piece: You know, I’m surprised no one ever put Eastern and Western influences on the same plate. Someone should try that.

belltolls: This is how you cook salmon. Buy it at the Indian Reservation gas station. Put it in tin foil and smother it in onion, lemon slices, salt and pepper. Put it on a grill until the foil gets black and it smells like salmon everywhere. Any other way is a waste of time.

TubeTruckr: Has there been any explanation as to why there are 22 chefs competing this seasons, rather than 20 or 24, in which case each week would’ve had an equal number of competitors?

Dot: @TubeTruckr: Kelly Choi purged the other two.

son of spam: Yes, film people are very down to earth. Good observation, Easty-Westy.

belltolls: Susur’s socks are not sanitary.

I’m Waitin’ for Dolemite: Well, at least he didnt take his pants off.

son of spam: @I’m Waitin’ for Dolemite: He’s like a ninja. He took them off, killed a man with them, and then put them back on again. But you didn’t notice it, Western person.