Gifted Gourmet

Reality check here: never indicted on this charge ... innocent until tried on food messageboards? C'mon folks, let it drop already ... please? Now back to the food ... thanks, rich, for doing precisely that!

But then what would we have to "bitch and moan" about on these messageboards?? Cut us a little slack and enjoy or ignore what seems excessive ...

Dunno 'bout you, but I personally can go days without ever uttering a sausage double entendre, a "bam", an "oh baby yeah", or such ... there is yet another annoying phrase I had forgotten that Emeril uses: "like such" .. is that even grammatically correct??

oooh, yeah, baby ... with you on this, Pickles, 100% ...

without the bread, this might be entered in the contest for the $10,000 under their category of "low carb", no??

this from the Independent, UK which only says similar things in praise of the man, Costas Spiliadis, and his restaurant ... thanks, Busboy, for your great reports!

Emeril ... oooh, yeah babee ... and that infernal little under the breath humming thing he does .. to fill "empty air" while he is mixing something .... is a little silence such a horrible thing for a moment here and there?? Martin Yan .. chop, chop, chop .... and the continual chattering ...

one link on the chef Fuji website a review, very detailed, but from 2001 (which may not matter) Does this help, agbaber??

Merci tellement de cette page Web!

political commentary or fried legs of??

Tony Bourdain once said some memorable things about overcooking a steak .. which, sadly, I can not quote properly here ... maybe someone else can find his exact words?? That is how I feel about what some people do when cooking fresh tuna ...

enthusiastic, passionate, excited, exhilarated, high-spirited, vivacious, cheerful, ebullient, effervescent .. all of those were Jeff Smith on his program .. his love of the history and ingredients in the dishes he created were evident .. that is my memory of him ...

Just as we have some traditional foods associated with the Fourth Of July in the United States, I began to wonder if the same applies to France and their similar holiday. Are there any specific foods for this celebration? The threads here to date, were focused primarily upon what restaurants served but what about personal, home meals?

Perhaps you will sign copies for those of us who are not living within the vicinity?? Look forward to reading, and salivating, over every recipe, Marlena! Thanks for the "heads up"!

Amen, Ore, amen!!

Since eG is primarily focused upon the food aspect, enrevanche, you seem to have gotten things absolutely correct. As usual, cooler heads will prevail. Thanks for the proper analysis of this man's contribution to the food world! Your "perspective" is a blessing to us all.

These pictures and the commentary top even your barbecue thread, Varmint! Incredible details which I would print out and take with me were I to visit Maine. The lobster roll looked just marvelous to me and I have my own doubts as to the sagacity of making a lobster ice cream ... Your kids look as if this was quite a food trip for them ... thanks for the travelogue, Dean!!

Innocent until proven guilty ... it is the American way after all .. as it well should be. More significantly, he certainly inspired a lot of would-be chefs and viewers over the years .. and it is that which ought to remain his "legacy", in my opinion ...

Which is this, I assume? Thanks, naguere, for the reminder! from chefshop

Perhaps this thread might best be entitled "Personal reminiscences of Jeff Smith, the Frugal Gourmet"?

Thanks for finding it, Zilla! Still, any one of those posters might have a perfect grilled cheese sandwich worthy of the $10,000!

I had, until now, forgotten all about the "history" part... he was, and remains, an original ...

To those of you who enjoyed my loving epitaph for Jeff Smith (and even quoted it!) , please know that, as a food writer, I might easily be cajoled into writing gourmet obits as supplemental income ... and it seems I have not won the lottery in Massachusetts ... I guess it was, after all is said and done, and as suggested by another eGulleteer here, his passion and love of the food he shared with us all on his PBS Frugal Gourmet shows which best exemplified him as someone worthy of our affection ... it is for that love, his ebullience, his generous sharing, that I will always cherish his memory. Once, when distracted and watching his show out of the corner of my eye, I actually thought his sign-off was "I bid you peas" ... not bad for a cooking show ...

Frugal Gourmet recipes online His books in paperback

My feelings on the Frug, Jeff Smith: with all due respect to Julia Child, The Frugal Gourmet, if evaluated solely on its own merit, was still greatest cooking show in television history, with apologies to the current spate of FN shows ... Mr. Smith, wherever you are, I bid you peace..... and the music still sounds in my ears .. the theme music used for his show is Water Music Suite, No. 1 in F major, Bourree - by George Frideric Handel ... will miss his smile and laughter ...