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Larbing tomorrow. I Have everything but I always just used the fresh bird chilis. The problem is I cannot find the receipe and don't remember the number of chilis to use. I would like it about a 6 out of 1o for heat becuase I am serving Son in law eggs and Pad Thai along with it so I want to wake their palet up a bit. Any ideas? I Larb therefore I am.

I am a food show junkie. I loved Jeff Smith and Julia, I Love Jacques, Lidia, Ming,Yan and Bayless ....yes him too, he is very good at describing flavors. My long lost friend "Floyd on food"'s cooking show was always better with a slurp! He was much less pretentious and a decade ago's Tony Bourdain. I'm bummed his and Tony's show are over. The whole mix is what I loved. Technique was one thing I have learned alot but just the different ideas for food presentation,etc.; all the different flavors is the attraction. Mario's OK, lots of nice recipes, but I just don't click with him, he seems distant and he has superior air about him, I know everyone else will say he is down to earth, but he treats the minions at the counter like idiots. Emril bores me becuase he takes forever to do a 3 minute meal. Rachel Ray, the T& A of the food channel has good receipes but I OD on perky before the end of the show. Sarah M. ....Is for me like cooking if it was done by dentists or accountants. I cannot watch, it hurts too much. Jaime's fun but he's like watching Iron Chef, the real show from Japan; you cannot understand what the hell they are talking about and you cannot find the ingredients anyway. While on Iron chef, on mute, it is a visual cooking ballet. I love it! With the sound on, it is funny and beautiful. The rest and latest trend on food TV or is it really TZZZZZZZZZ Unwrapped and all that crap, is too painful too watch. I live in the sticks in PA and do not get cable I get the 3 majors, FOX, WB and 2 PBS stations that's it. When I travel, more than I like, I used to like the novelty of what was on Food TV. Nows its unwrapped and the secret life of ... mixed with Sarah and Emeril. No longer a treat just somthing else to flip by in search of something worth watching. In closing I still love cooking shows. I find however Egullet fills the void for the shows that do not run anymore for which I am thankful. Now a food show along the lines of the Blogs we get to enjoy or the postings on Dinner cannot be equalled by those in TV Foodland! That would be something.

What a shame I was having a blast watching this story unfold. It was much like AB's Bone in the Throat without the mob/snitch angle.

I was invited to Bistro Night and asked to supply a soup, appetizer and main course. I took the Mushroom Soup, Rillets and Coq au vin. I made Three French recipes and no Garlic? Is this a stereotype? Have been duped all these years? I out of pure compulsion added a clove of smashed garlic to the Rillets, which actually turned really nice. It was loved by all. The Mushroom Soup was also stellar. I made the recipe as written. The Coq au vin was actually easy to make. Because of logistics I had to cut the time the chicken was in the Marinade by 6 hours. I was told by the host who last had the dish in Paris, that the dish tasted the same which, I’m told is a complement. I loved it. I had to double it for this meal, and was a little freaked about the number of cloves, I personally don’t like them much, but the dish came together very nicely. I would have liked it to be a bit thicker; however I think that was a function of having to put it in a container and travel with it. On the stove I think it would have been fine, although it does make me want to try using the blood thickener. Great job Tony! Thanks. One thing about this eve was real special is I got to have some real stinky, slimy, runny cheese from France which I am told slipped passed customs. It was an amazing evening. The Cheese I was able to sample is listed below. Chabichou Du Poitou, L etoila Du Vercors Pierre Du tot Formageria de la Lemance Epoisses Appellation D origine Berhaut Bernieres Jort Camebert De Normandie After Many bottles of wine, many groans and comments about feeling like a tick we all went home very well feed and very happy.

I have really enjoyed this week. I dare say I am intimidated by some of the dishes I have seen rolled out on the blogs. This week was comforting and everything looked yummy. The Friday night plan, I wish I had thought of that! Now if I can only get my "phone junky" wife to unplug the thing Thanks for bringing us into your home

Maybe Rocco can become the host for the next Fear Factor or host a reality show from a trailer park next. The fact that a great restaurant lay in waste, and I'm not speaking of Rocco's, is truly sad.

Bought it, read it, howled, then cooked the Boeuf Bourgignon. Even the kids loved it. A vast improvement over my old recipe, which was well liked. Nothing magical just good clear instructions on how to make good food. I can't wait to try another recipe,..after tonight's leftovers that is.

Billy Beer, after the President's brother is a lasting discusting memory Hudepel (sp?) a close second, only time there was ever beer left over after a rugby game.

Years back the old BBC series Floyd on food. I used to love his show. I wonder if they ever put it on DVD. I think Sara dumbs it down too much, I don't think I have ever made it through a show. I agree though I miss Julia.

I am looking for recipes for a low country boil for my annual summer party. I feed a large crowd, usually over forty people. Any suggestions for sides or apps would be greatly appreciated.

Going to Knoxville for four days next week. Where are the yummy places to eat?

Went to the Black Pelican in Kitty Hawk about a year back, business trip, and had a great steak, smoke gouda mashed potatoes and some yummy green beans with a great red suggested by the house its near the beach and kind of off the beaten path but it was truly a lovely meal.

This is one of the funniest observations yet! It distills the show to its essence-no Emeril pun intended. What I find frustrating is a show about a restaurant and the food has nothing to do with it. Seems like Momma is the only one doing any real cooking. The double dip on the plate Eww! Has this guy ever heard of a HACCP plan. Yikes.

The wings at the boathouse, extra hot and cold beer-then the Magnum!

Jason helped me find a grocer, actually a Mecca of Korean food, outside of Philly. So to quote Homer Simpson "what the hell, I can't fight fate." I made Bim Bim Bap, had some flaming Kim Chi and White Radish and lots of Kochujang. Just for grins I drank some So Ju I brought from Pohang a year ago just to celebrate. Okay the last part was a mistake. It tasted like soap and was pretty wretched and I gave myself a nice cut on the cap. Dinner Rocked. Thanks Jason!

Made Chicken with the Pollo Loco Marinade I read in the other topic. Was short Pineapple Juice but used the juice from a can of unsweetened pineapple and was still a few ounces short so I finely chopped a few rings added some onion and used a Pablano rather than an Ancho. Spectacular marinade. Chicken cooked up brown crispy and moist. I caramelized some thinly sliced Pablano and onions and then added some reserved marinade and let it cook off. I then draped the lot over the chicken. A last minute squirt of lime and I set the kids loose on it. Fresh tomato slices Green Beans Broccoli Saffron rice pilaf w/nutmeg, salt and pepper Nothing left but bones.

Outside of Philly: The Coventry Forge - before Wally Callahan died. The man could make a Martini. More than one any you were 18 again! Good French food.

Jinmyo: I am drooling like my old dog used to. The pictures are humbling. Time for me to hit the market and get back to cooking some real food. Thanks for the inspiration!

Here, Here! But only a bushel, hmm last meal? Make it 2 and some shrimp too!

Its late, working late, can't sleep, got the munchies? What do you make for yourself when the whole house is asleep. Warm rice and Chili Black bean paste. That burn for burning the midnight oil!

Thanks, my buddy called knows right where it is.

Any web addresses handy?

I apologize if this topic has been covered before. I love Kochujang and where I live in PA I can't find it in any Asian markets. I used up my stockpile from Korea and don't return there until June. Can anyone share a recipe with me or give me something that is close? I make a soup with cellophane noodles, green onions, chicken or beef stock (mood driven) and an egg with Kochujang, a dash of soy and sesame oil. I'm going through withdrawals! Thanks

Fin & Haddie. My mom used to make it. Its smoky smell would be attractive but it would taste...Gak, I would put it in my mouth and my body would eject it faster. My mother was an incredible cook, I always felt bad I couldn't choke it down, neither could anyone else in the house for that matter.

Breakfast: hormel chili hot no beans and fried eggs, yolk still runny, hot sauce, raw onions tortillias hot sauce.