I'm the sort of armchair game show fan who yells at contestants when they screw up and who feel in my heart of hearts that the money they lose was rightfully mine.

So I feel compelled to talk about Ken Basin, who wrapped up the summer run of "Who Wants to Be a Millionaire" by blowing the million-dollar question.

Not that I could claim that I would have gotten it right. You can see the whole affair above. Was the answer Fresca, V8, Yoo-Hoo or A&W? I got the this one wrong. Hint: The correct drink is mentioned in Caddyshack.

There's a thin line between deserving praise for cajones big enough to go for a million and deserving mockery for giving up a sure-thing $500,000. I'm sure the poor sap will be kicking himself for the rest of his life.

Any "Millionaire" fans, by the way, hoping the show gets yet another revival with Reege?

- posted by Raoul

So we are squared away for the "Hell's Kitchen" finale next week. Paula vs. Danny. And who better to give his thoughts about the show and the two competitors than Gordon Ramsay? I participated in a conference call with him the other day, and here are the highlights.

On Danny:

Danny is a young, ambitious, very tenacious young guy. When you have an individual like that that is just keen to get it right, he learns by his mistakes. I think the bold, exciting move about Danny in terms of what he stands for is he didn’t hold back, he’s happy to make mistakes, but more importantly, the only way you progress in this industry is by making mistakes and learning. He doesn’t take it in a defensive manner.

I had a bit of a tough time with him at the beginning, … and all of a sudden this guy focused. And when he focused he left everyone standing. So that level of vibrance with someone so young, it’s hard to become that disciplined in your 30s. If you start like that with your 20s and you have that kind of attitude with that pure focus, then the sky is the limit. So no, I am very impressed with Danny.

He’s going to be traveling. He’s going to go off and seek a different style. Based in Florida, and of course having that kind of insight to what he’s been used to, and not having a lot of time in phenomenal kitchens, my advice to him last time was, “Get yourself in a really good kitchen. You’re an asset. You know, spend a couple of months with a talented chef, because you absorb quickly.” He’s a very quick learner, so he’s got it all to gain.

On Paula:

Paula is very strong-minded; she has a focus of a long-distance swimmer. You know, she’s durable; her mind is set, she is incredibly creative, and more importantly, she has this really nice, sort of charming influence about her, a very sort of demure sort of attractive personality, because it’s just so controlled. But yet when she’s in the kitchen and she is on fire, you know, she cooks brilliantly. Highly creative, and a woman that definitely knows what she wants, and not scared to be bold.

On having the chefs design their own restaurants:

Sadly they’re not at college long enough, or culinary school, to understand the importance of matching the food with the décor. The opportunity that Hell’s Kitchen gives them to design the dining room is to see what the potential is if they get it right in this industry. It’s breathtakingly spectacular. So to give them a chance to have a little glimmer of hope with that kind of I suppose development creativity, and more importantly, bringing the food and the dining room together is a very, very tough call. So for the first time in their careers they are given the opportunity to excel and I suppose let it go, you know, get out there and show me what you want to do in terms of designing a room.

So it’s a rare, unique opportunity, and obviously it only happens for the last two, for obvious reasons. But more importantly, it gets their creativity flowing, and they start to understand that dining rooms are there to be enjoyed, relaxed, with no intimidation, and the décor is as important, but the food is what they come for.

On smoking:

My father died at the age of 53, about ten years ago, to smoking. And my grandfather died at 49. I’ve never smoked a cigarette in my entire life. So I find it really hard, and it’s a bitter pill for me to swallow, to sit and watch these guys smoke their lives away earlier than anticipated. I can’t understand how you can taste food, reflect it, smoke, go back and taste it. There has to be an inaccuracy beyond belief.

So I’m not their dad; I’m not there to mother them. But more importantly, I wish the hell they could understand the damage in terms of a refined palate is a trained palate. Smoking at the same time, it’s hard. But you’ve hit the nail on the head; it’s the one thing that I find it hard to tolerate. And it frustrates me.

And secondly, you know, when you train a palate, it’s like an athlete. You know, every part of your body is toned. When you bring dishes and an ingredient together and it’s missing something, it’s too complicated, it’s only a palate that takes it there. So if I could ban smoking for every chef in the world as a mission, I’d start tonight.

On whether "Hell's Kitchen" gets old:

Do you know what? I mean I don’t want to sound facetious or incredibly arrogant, but we have an amazing team, and we – my kitchens are amazing places to work in. I love that challenge, to be honest. Having that noose around my neck and being in situations to get these guys up to speed, admittedly, you know, there’s 30 percent that are never going to make it, but I don’t participate in any of the casting; that’s not how I perceive "Hell’s Kitchen" to be, in terms of I don’t want preconceived ideas about them before they walk in; I take everyone at face value.

So when there’s a natural opportunity there that shines and they’ve never had that opportunity in their life, that’s where it becomes sort of, you know, really, fundamentally crucial to continue doing what we’re doing.

Am I tired of it? I am tired of the opening night service. So that’s becoming a bit of a ball break, to be honest. I try so hard. I simplify things; I try so hard and it’s – yeah, it ages me. I don’t know when I’ll grow into my face, but I just got back from India, and in three different states across India, every person I dealt with or cooked with, each said I looked 55-years of age. Now at 42-years of age that’s a kick in the balls.

No, but what’s going to happen when I get to 65? They’ll say, “Oh my god, you look 80!” I suppose what I’m more concerned about is it’s really exciting when you get down to the sort of final six, and when there’s talent like that progressing, and you can witness what they’ve done over an actual period of time and how good they’ve become, it’s real for me. It’s how I know it’s talent and how we are, where we are in terms of our setup.

On the possibility of a "Hell's Kitchen"/"Kitchen Nightmares" crossover:

Oh dear. I mean every time we go out to do "Kitchen Nightmares" – we just started filming now, and I’m in Queens. And every time I go to the restaurant the chef says, “I want to get better. Can I come onto 'Hell’s Kitchen'?” You know, we had 33,000 applicants this year in terms of "Kitchen Nightmares." So you try your best, but they invite me in. And the sad thing is, you know, they were going to close if I didn’t come anyway. So it’s frustrating, because it’s not difficult if they only could see the woods for the trees. So maybe one day you’ll see a crossover. Definitely.

On what other celeb chefs wanting to make it in TV should do:

Just keep it real, I suppose. Don’t get overproduced in terms of trying to be someone you’re not going to be. And more importantly, you know, talk from the heart. And with anything to do with TV in terms of, you know, when you are faced with a situation and you’re confronted by cameras, treat them as customers that want to learn from you, as opposed to be lectured by you, and that’s really important.

And don’t dribble. You know, cook and talk at the same time is not easy, but at the same time, you know, sure …, and just run through your mind and talk about what you’re doing. Open up and talk and enjoy. And more importantly, relax; don’t worry about trying to edit yourself, and let it go.

On the possibility of him replacing Simon Cowell on "American Idol":

Stepping in those pair of shoes; right now I’ve got so much going on. It’s pretty amazing, and we’re just really seriously focusing on this new season of "Kitchen Nightmares." And Simon is great. If he’s going to retire, Christ, I would consider stepping in; definitely, of course I would.

On the highlights of the past season:

For me, when these guys are given a sort of, I suppose the freedom to trade the sort of the individuality, you know, them on a plate. So with a restricted budget and you watch what they can do with, you know, $25 in terms of cooking an entrée. The segment for me is looking at the difference, the significant turnaround from the first time they presented their signature dish to me to what they’ve done a couple months later in terms of when they’ve got their confidence back, when they’re cooking with no agenda, and more importantly, they are spontaneously put on the spot.

When you find a chef that can create instantly on his toes, it’s when you think and feel in an everyday real situation across your normal job. And that’s what restaurants are, aren’t they; you know, that little spontaneously creative individuality. And that’s when I get really excited, especially when you get down to the last six.

On how the final two this season compare to winners in past seasons:

Gosh, I mean honestly, the last two finales of "Hell’s Kitchen," I have to say when I look at who’s in the final tonight and then who’s left, these two individuals, I told them both straight, as far as I’m concerned, the best two we’ve had. But equally good enough to have won any other season hands down individually.

In terms of their creativity, two different styles. But more importantly, what you’re going to have for lunch or dinner is sort of the flavor that holds the memory, and so they’re not blown away by pictures; they’re blown away by flavor, content, and creativity. So pretty unique. There’s only one that has the edge, but it’s very, very tough to separate them.

On the worst chef ever to be in "Hell's Kitchen":

Oh, Jesus. The worst chef ever to have walked into Hell’s Kitchen? God. I mean how can you work with a chef that cries before you even open the place? You know, from a man that comes, you know, from a restaurateur background, with his parents having owned, you know, 80 restaurants across their lives, your instilling confidence before service in terms of a motivational sort of chatter, get together and discussing the menu and fine-tuning things. But then when you turn around and you listen to him bawling his eyes out and we haven’t even opened the doors. That would be don’t become a chef, don’t put yourself on the firing line, become a sort of unique librarian in your neighborhood.

On the possibility of having stellar chefs try out in "Hell's Kitchen": 

Yes. I would love to do that next season in Hell’s Kitchen, with every contestant being a mystery star achiever. So that’s where you would see me. The better the chef, the better you see me in terms of raising my game. So, you know, I call it as I see it; you know, it’s black and white and straight down the line and there’s no weakness in terms of what I give them.

So having a dream team of all-star chefs, yeah, definitely. It would be nice to get Mario Batali in there one day, wouldn’t it?

On seeing former contestants get a second chance:

I would love to see them in a real-life situation, doing one of the "Kitchen Nightmares." Put them all into a restaurant that needs help, and to see what kind of expertise they’ve gained and bought, and to whether they’ve understood the industry and what they’ve picked up and continue to learn with. I’d be interested to dump them into a restaurant that’s struggling and just see how they decide on the way forward with that restaurant.

On the pressure Paula and Danny are under:

They’re feeling immense pressure. And for me the most exciting finale ever so far in Hell’s Kitchen. I have been to hell and back with these two. And more importantly, on a personal front, it’s very hard to separate them. They are uniquely different; they have total respect for themselves and for their competitors. And more importantly, they have a, I suppose a unique individual style. Danny is talented, young, ambitious, and Paula is a little bit more sedate in terms of she thinks a lot deeper.

So yeah, I mean right now they must be absolutely petrified, because it’s the most important service of their entire life. And more importantly, they have to make this one count, because there’s no rehearsal.

On how Ramsay would approach the final challenge:

A chef is only as good as his team. Whether you’re a quarterback or whether you’re playing baseball or basketball; you’re only as good as your team. So I would ride around, work on all the weaknesses, and then through their strengths. And then make sure everybody is hands-on. No one expediting, and more importantly, everybody seeing off the same page. Crucial.

On why Andrea was eliminated:

Andrea, in terms of the finishing touches, in terms of, you know, is she a better cook than Paula? Is she a better cook than Danny? No, she’s not. Unfortunately, the competition was so high that it left her slightly exposed. In terms of the balance and the level of finesse, it couldn’t match Danny and it certainly couldn’t match Paula.

On Ramsay's diet as he prepares for marathons:

In terms of diet, well, it was very hard in terms of what we do, eat and how we taste each and every day. So I’ve cut out dairy, I’ve cut out a lot of wheat things, and more importantly, I suppose the cooking techniques. I’m depending on sort of steamed and sort of and slow-baked. So very little cream, very little butter. And breakfast has turned around; I have a fresh fruit smoothie for breakfast, a light lunch, and then a proper dinner. Not because I’m not eating red meat, but less red meat and more white meat.

On Robert, the overweight chef who had to withdraw for health reasons:

I was concerned for Robert. Yeah, I mean it’s a great shame. You know, the guy’s got a heart of gold, he is incredibly ambitious, and more importantly, he’s a very talented chef, there’s no two ways about that. But, you know, this is a very pressurized environment, and it only becomes stressful when you can’t handle that pressure. You know, cooking today is far more responsible than ever it was before, because the risk and the roles of a chef today are far greater than ever before.

And more importantly, you know, you have to keep yourself fit – it’s a young man’s game – to get through those grueling sort of, you know, chef’s hours, dealing with the pressure. You have to stay fit. And it’s too easy not to look after yourself because you’re tired, fatigued, and you’re struggling to sort of rest.

So Robert is an amazing guy. He needs to take time out and get his health in check, and then get himself on a serious diet and start doing a bit of exercise.

On the craziest thing Ramsay saw this season:

God, when I think of the cast, you know, it’s hard, because there are so many things happening across the day. It’s almost, you know, it’s hard to give you one. But Ben, you know, brought me a dessert before he even sent the entrée. So I’m trying to find out in his mind, where is his mind in terms of getting sight, focus, disciplined, and ready to go.

I mean it’s so annoying. Do you know why? Because what kind of dope must you be to stand there, having not sent any appetizer, no entrées, and then to run up with table seven’s dessert before they’ve eaten an appetizer, entrée, is lunacy.

- posted by Raoul

"ABC camera crews were with Madison at the doctor’s visit. 'While she is not suffering a broken rib, she does continue to feel a great deal of discomfort and was prescribed pain medication,' Flynn says."

Ouch! Well, Holly was in the bottom two this week and the injured Steves keep on keepin' on. Maybe her injury will bring her just as much luck.

- Posted by Kate