Barb48

Yes, I most certainly agree that I've never seen or heard or ate cerviche that was cooked. To me that wouldn't be cerviche at all. I want to try it with tilapia since I adore that fish...I absolutely love cerviche. Just haven't gotten around to making yet....But I'm going to one day for sure!

I agree with you Auntdot...abusing a child is a terrible thing: the trauma is something one never forgets and has to deal with the memories almost everyday of their lives. I should know, for this happened to me... I agree his show was wonderful and got a lot of us interested in food, but his abuse against kids overshadows all the good of Mr. Smith, and as it should. But I hope he has asked for forgiveness and finds some kind of peace now... As you can see LurkerLoo, I am one of the few who do agree with you!

Mama? Is that you? I was reading, reading, reading...such a serious post...reading, reading, then BAM! -- I'm spewing Pepsi all over the computer screan. Thanks for the laugh, Callypigos. Barb: I am not an apologist for anyone. People, myself included, can be negative on the boards. And they can resort to ad hominem attacks. But if you re-read your own post, I think you'll see a great deal of negativity, as well as ad hominem attacks. Rocco's considerable talents as a chef have received attention on this and other threads. Maybe not as much as his egomaniacal behavior, his narcisism, or his apparent transformation in David Guest. But Rocco opened himself up to this kind of criticism by putting his life and his restaurant front and center on the public stage. The success of his book and his success at Union Pacific have both been noted, if only as a contrast to his very public failure at Rocco's. People here love food. Many of them also love pans, pots, things with motors -- you name it. Yes, I love my All-Clad, and I'm not going to appologize for that. But I also love my French food mill which I picked up at a garage sale for $1.00. And the set of three blackened cast-iron pans passed on to me when a friend died. There is a whole, unimaginably long thread devoted to the cheap things in our kitchens we love. I have never, not once, never heard anyone put someone down for being a novice. Indeed, I think even the most seasoned kitchen professionals feel quite amateurish in certain threads. (You get to talking about sugar work and I become the village idiot!) eGullet offers incredible opportunities to the kitchen novice for skills development as well as the development of self-confidence. Please, if you haven't already, check out the offerings at the eGullet Culinary Institute. You are relatively new to eGullet, and I see from your other posts that you have done well in many boards here. I hope you continue to enjoy eGullet and the intellectual, emotional, and culinary banter which gets tossed back and forth. With an open mind and a forgiving nature, you will thrive. You may find that you will hate someone in one thread and love them in another. In that way we are very much like a family. (I love my cousin Willa when it's just us, but put us in a crowd and she becomes a total ass.) Again, welcome and enjoy. Comfort Me...I read your post quite carefully and I suppose since I'm new I might have misjudged a lot of you. It's just I was seeing in my mind a lot of pretentious attitudes on here. I guess when I joined I didn't know there were so many professional people in the resturant and "chef" business and can understand your posts better now. I guess you gave me a good kick in the pants. Plus being new I simply did not have the time to go back and read all the threads. I still don't have all that time to read "all" the past posts on everything! But I love egullet...I have learned so many things I didn't know before about food and the business connected with it. So thanks Comfort Me for steering me in the right direction sort of speak...

I agree with you Auntdot...abusing a child is a terrible thing: the trauma is something one never forgets and has to deal with the memories almost everyday of their lives. I should know, for this happened to me... I agree his show was wonderful and got a lot of us interesting in food, but his abuse against kids overshadows all the good of Mr. Smith, and as it should. But I hope he has asked for forgiveness and finds some kind of peace now...

Mama? Is that you? No, I don't think I'm your Mama Callipygos...sorry but you'll have to keep searching...

Wow, this is getting fugly. You're right, IT IS getting ugly...seems you all put down every chef who makes money for anything besides cooking. And his cookbook, "FLAVOR" just won the James Beard award this past MAY. But nobody here ever mentions his acheivements. And so what if he's Italian and favors French food? I'm Jewish, was raised on Jewish food, and except for a few traditional dishes dislike it. I prefer Italian and Japenese. As for his cookware I actually bought it. It's wonderful. I guess because it isn't ALL CLAD you assume it must be junk. Not all of us can afford to pay $50, $75 and up per pan. Does that mean we don't love food, cooking or even trying to be the best novice in the kitchen we can?... As far as plastic surgery half the country is getting it now...for many reasons. But does that make them the scum of the earth?...regardless even if they want to change the look of their origins?...

Now this is our Garden Railroad in our backyard that WAS taken with the Canon PowerShot series...A70. http://images.egullet.com/u15738/i8386.jpg Pretty good if I say so myself...I'm wondering now why we bought the upgrade...

I tolerate beets but absolutely adore liver and onions, especially tender veal liver. My husband maybe will tolerate it once every couple of years, and figures I'm allowed to go manic once in awhile! BUT we both love fried gizzards! DIVINE! (oh, and I love chicken livers and hearts too) Could it be I read "A Cook's Tour" when I was just an infant?

I second your nomination sml311...it's a great camera and couldn't be happier with it...we will upgrade to another Canon in a year or so I'm sure.

I went to one of these in Las Vegas many, many years ago...we had whole cornish hens and roasted potatoes and broccoli spears. My dad just dug right in and picked the cornish hen up and started eating...I looked at my husband and said I just couldn't eat this this way! But after awhile it was fun...in a medival sort of way!

Seems like I heard Emeril called an "Ewok" too...do you guys call all male chefs that? or just the ones you don't like at the moment? Oh, and alchohol may be the lubricant that keeps a restaurant going, but not when the HIRED help indulge...

Seems like I heard Emeril called an "Ewok" too...do you guys call all male chefs that? or just the ones you don't like at the moment?

I just started using shallots around two months ago, and I do love the subtle difference it makes on almost all dishes, especially when you're reducing and deglazing a sauce. I think onions used in this way would not work as they would be overpowering. And I don't even have to go so far as carmalizing the shallots and they impart a layer of sweetness that is YUMMY in every dish I've made with them.

Okay guys, does anyone out there in "eGullet land" LIKE Rocco? He surely didn't get the awards and accolades from having "bad" food? And the way he runs his restaurants...it's only business, and the poor guy is young yet...surely you all learned something from "The Apprentice"? But I guess it's the American way...we love to tear people down who are at the top...

My MOM, hands down! LOL Sorry mom, NOT that you'd be reading this...but she always overcooked everything. She used to think her weekday chicken was the bomb I suppose, but we all knew each time she cooked it it would taste like wet leather! Got my cooking genes from Dad, he was cook and was manager of Beaver St. Fisheries, and did catering as a sideline. Out of necessity my brother and I had to learn to cook at a fairly young age. We'd experiment with different things and one of our favorites was poached eggs and asparagus on toast...Ahhhhhhhh, the memories. Of course since dad passed away I think out of necessity here too, mom has gotten somewhat better. But we still always do a lot of going out to eat when we visit her....