Mild Bill

There's no 'warmth' in his human interaction... People are props to talk 'at'... Me no like... I'm also resentful because he has my job...

I'm just an 'Alpha foodie'-home cook in Tampa, but sincerely, I'm very happy for your rewarding metamorphosis! I anticipated a corny post, but that was REALLY nice... I enjoyed reading it! All the best...

See if you can find this Calamata Olive Oil in your local Greek Grocery... Aegean... It's much better than the one they think is their best... It's peppery, green tasting, and seems more like a sauce when drizzled over good fresh mozzarella... $28.00 for this big container... Man it's good... The final blessing for a bowl of pasta, risotto, or beans...

I'm such a fan of Good Eats I feel horrible that this contribution here will be what I think is an important observation and criticism... When you find someone, an instructor, you like, you don't want them to be right 'most' of the time... That screws it up a little... One lone show planted that tiny seed of doubt in me... When he, using vegetables, herbs, and seasonings, crafted a premium beef stock using rich, gelatinous, beef shanks, ox tails, and similar cuts... After 3 or so hours of simmering, he expressed an aversion to the meat in the pot, telling us to either throw it out or feed it to the dog, because they gave up everything they had to the broth... I yelled "NO!" at the TV... That's exactly how long it takes to cook these cuts to perfection! I'd have preferred them to the damn broth! Other than when he calls Risotto "Rizz-ah-toe", he's tops in my, uh, book...

My wife and I are enjoying the shows and certainly find you/Chris very likeable... With a smile, I have to say it kinda makes me crazy seeing a big guy like me take these tiny little 'dime-size' tastes of things, often removing them to a separate & expansive empty cold white plate... It appears as though you're done with the dish after that lil 'taste... Being on Atkins, I needed to see a chunk of that Cracklin' Corn Bread 'sop up' some-a-dat Brunswick Stew... Because that's the deal... But, I understand totally... I also go crazy when the mic catches slurping, or when hosts talk with their mouth full... Alton, who I totally dig, is the king there... Agh! I certainly understand if that's what you're trying to avoid... ---and that chewing/swallowing takes time... I'm just hoping to see a happy medium... But we're fans... God bless, and all the best...

An African American chef or 'food personality' who is dynamic, fun, talented, and lovable, will do just fine... --same as in all professions... Doors are wide open---no racism to be concerned with other than imagined... It seems hard to find an 'ethnic personality' that doesn't feel obligated or confined to be an ethnic personality... A minority within a minority --- hard to find... Paula Deen could have easily been black... Any of em' Racism is not the negative force here, but the ghosts of it may be I feel... Loosen up and go get it brothers and sisters!

Ditto, to ALL of the above... I'm relieved that you all are seeing the same things I am... I yell at the TV; "LEARN A FEW WORDS AND SENTENCES!", among other things... And I loved her 'voluptuosity' in Adams Family---and wish she'd gain back a few pounds...

Good luck Chris, go get'em!

Right... I've always liked her, and it's her first coupla shows so hopefully she'll loosen up and get into it... At this point, all I keep grumbling to myself is just how much better I would be in those surroundings and circumstances... I would love and appreciate the people--and the food more... ---and nobody on EG would ever make fun of me! Food simply isn't her thing---and if that continues to be evident, it ain't gonna be pretty...

Right---here too... Back patio, table, 'lectric skillet, and an extension cord...

Chicken Parm using KFC Crispy Strips... Let KFC do the dirty work... With good cheeses. good sauce, garlic, and some herbs, you can knock out a decent chicken parm in a half hour... And because it's the strips, you can portion/scoop it out easily...

http://www.foodnetwork.com/food/recipes/re...6_27413,00.html Hmmmm... Pretty funny... Supposedly it's good tho...

Tony, the Malaysian show was very special.. My wife and I were really moved, awestruck, and inspired... That was a power adventure! I thought the Vietnam show was gonna be tops, and it was good, but this one was meat and potatoes baby! Thanks bro...

Ditto... I'd like to get in on that dinner for eight, but let's only have four of us to make it disappear!

Might be nice folded in near the end of a Risotto too... Potato gratin or pasta gets my vote tho...

Really interesting recipe and procedure! Good imagination... So the breading/crust holds on pretty good? ...being that they're practically being cooked separately...

Me too.... with added Sage chiffonade... Delicious on Farfalle (bowtie) pasta topped with Salmon or Chicken breast, sauce drizzled on top...

I'm in Tampa and was without power for a few days a week or so ago... I bought a really nice Coleman propane burner stove for like $30.00 at Walmart... We made coffee, I heated up my Beef and Barley soup/stew that I made the night before... We had a great cross breeze thru the house so I wasn't worried about Monoxide... We lived baby!

I use a lil' Old Bay in the mix... Tuna Salad sandwiches are GREAT with a layer of flattened/pitted Calamata olives on the bread... A layer of Lindsay "Olivada" spread is magnificent on a tuna sandwich... It's a series of tasty Tapanades... Tuscan, Greek, etc... Nice... A layer of sauteed eggplant is great... Sauteed Tofu is wonderful... creamy texture... I do a killer Tuna Melt with sauteed Eggplant and tomatoes...

I always said that on the day Julia Child passed, I would take the day off and spend it in the kitchen. Coincidentally I did find myself off of work that day, but only because I'm in Tampa and the big hurricane was heading right for me. I found out a lil' later that my favorite (beloved) cook was gone... I regret that I couldn't honor her the way I anticipated, but I'll make up for it as soon as possible... and often...

A cold sweet fruity noodle pudding, like a Kugel... Sweet Ricotta, raisins, pineapple, cinnamon, nutmeg, vanilla... Folded up into multi layers, refrigerated, cut into fun squares... Ooooooh!

Get into the magic of adding a can of stewed tomatoes to a can of original sytle baked beans... It cuts the sticky sweetness that baked beans can have, and really brings it up to something exceptional... Home made bean recipe, even better... maybe...

I'm a deli lover from way back, but I've only been to Schlotsky's 2-3 times... I've been let down each time... With a name like Schlotsky's it's gotta be good, but I've always found then to be too Goyimesque... Something my skinny wife might make for herself... The bread is kinda interesting... They should double the meat and cheese, ask for a few more bucks, and become a real deli... When a deli sandwich arrives in front of me, the reaction needs to be "come to papa!"

In Argentinean Parilla restaurants they do them spread eagle, leaning toward the center of a coal pit... Often spraying them with a bottle of salt water for seasoning... Served with Chimichurri at the table... We did a huge Parrillada (mixed meat plate) and I remember the chivito (young goat) was close to my favorite... I loved too many other things there to say it for sure... It was juicy like dark meat chicken...

Half or quarter, and quickly brown the cut sides in olive oil in a hot saute' pan... Remove and toss in Olive Oil, Rosemary, black pepper, salt and Italian Parsley... with... onion quarters (browned with the tatos) and a bunch of unpeeled whole garlic cloves all seasoned similarly... Add a dozen chicken thighs (seasoned the same) and it's a downright decadent dinner... Lay it all out on a baking pan with the Potatoes, Garlic and Onions stuck inbetween the chicken pieces... Bake till everything is golden... This is a real pleaser!