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I didn't expect much from this show either, and the promo ads didn't help. I found myself watching both episodes though, and found them very entertaining. I think the production had a lot to do with it. The Cakes style owed more to Discovery Channel's American Chopper than any other food Food Network show. In fact, Goldberg was kind of like an Alton Brown/Paul Tuttle Sr character? I think leaving off prices of specific cakes was a good idea. The fact they're well done, and in demand, makes the point that good work is not cheap. Judging by the size of the staff, and a guess about the cost of building and equipment, the overhead is pretty high! SB (can't believe he enjoyed a show on cake decorating!)

The Chris C/Alton B episode was one of the best things I ever saw on Food Network! SB

Of course! Is there anyplace where that isn't a common phenomenon? If so, I'd like to know about it. Perhaps there are some places that suffer from regional self-deprecation. ← Here in Minnesota, thanks to the Scandinavian influence publicized by NPR's Prairie Home Companion we modestly proclaim everything to be "above average". Foodwise, I guess this translates as "Hot Dishes" made with "Cream of Lutheran" soup?

Being rather "rolling impaired" I tend to use a lot of graham cracker crusts. chefpeon's suggestions were all good. In addition, I offer the following thoughts: Were your graham cracker crumbs soggy to begin with? An opened pack of crackers or box of crumbs will pick up moisture pretty quickly. When they say "press" the crumbs into the pan, press hard. I use the bottom of a small glass to press the crumbs firmly in place. I assume the "pretzel-like" crust refers to the added salt? It would be interesting to use pretzel salt?

I don't care for black olives myself, but GF and everyone in her family loves them so I always have a can around. I found the brine works good for braising beef roasts.

A friend of mine shot pool against Willie Mosconi when he played an exhibition match at our college. Of course my friend lost, but he made a good showing for himself and had a great time. I suspect this show is much the same thing? SB (still has his Willie Mosconi autographed scrap of notebook paper)

I sometimes wonder if cookbooks that don't "work" for certain people don't result from the vagaries of imperfect communication? In my case, even though I love Cooks Illustrated, I found Chris Kimball's The Yellow Farmhouse Cookbook totally useless. I also had trouble with a disportionate number of the recipes in Bernard Clayton's New Complete Book of Breads. I don't think the recipes were poorly written or inadequately tested though. I just think some styles of writing don't connect with certain reader's comprehension. This is true in other types of writing, and in spoken language for that matter, so I can't see why it couldn't be the case with cook books? SB (Forgot to order this book! My Amazon Wish List must have dropped it?)

Very funny - but more a chance it would kill ME before the frog! ← Ummmm .... frogs live in the country you know? Anyway, here's an exhaustive list of frog songs. BTW: Where is the recipe you plan to use the frogs in? SB (or, are you brewing a potion?)

As far as Profanity in Food Writing goes, did MFK Fisher ever use it? SB (and she touched deftly upon some rather "seamy" topics in her work)

Frogs are cold blooded. If you put them into ice water they'll slip peacefully into a deep slumber, at which point you can dispatch them painlessly. SB (kind of wonders who's really cold blooded?)

Should food writing include words that purposely offend the readers' sensibilities? No more than food should be served seasoned so that it purposely offends the diners' tastes? I use the, "what would my Mother say if she read my writing?" test. SB (Your mother might vary)

The only place profanity has in relation to food is when you say, "Mmmmmmmm .... that's ****in' good!) SB

I found this recipe for a Pumpkin Gingersnap Cookie. Based on the Flour/Sugar/Fat ratio, and the indication that they spread out to 4" when baked, it looks like these cookies might be crispy? SB (likes the idea)

Here's a complete list of MFK Fisher's work from Les Dames d'Escoffier International web site, which is pretty interesting in itself.

I just write directly on the package. I also date batteries and light bulbs this way. SB

funny, yet true--can't you picture Julia telling MFK to put a plug in it, in the nicest possible way? Let's say MFK is to food writing what Julia is to food televizing? "P is for Peas" is in "The Alphabet for Gourmets" and is included in The Art of Eating. SB (can't put the book away now that I've opened it .... again)

I'll second "The Art of Eating". It's kind of like an MFKF sampler. It's not just great food writing, it's great writing.

I also have a crock pot and deep fat fryer I never use, along with all the pieces that came with my food processor, except the basic blade. I found my forementioned, unused immersion blender and donated it to GF's garage sale. I also came across my ice cream maker, which I haven't used in far too long! SB (Note: buy cream)

I bought one of those stick-type immersion blenders and never used it. I won't dispute it's obvious utility, buy there was just something about it I didn't like. I think I probably gave it away? I also have a new electric knife I got 2-3 years ago when my old one burnt out. While they're great for slicing fresh bread, the new one just didn't feel right. Instead, I use one of the blades from the old one to slice bread by hand. I haven't used the sausage stuffer attachment for my KitchenAid yet, but I still fully intend to some day.

Ah, interesting. In what way will they be better? In the Daily Mail article Carolyn Tillie quoted, Michel Roux says that with his method (eggs put into cold water, brought to a simmer over medium heat and immediately removed), they'll never be rubbery. But I've tried doing some hardboiled eggs now in a rolling boil (rather than my earlier steeping method) and they don't seem any more rubbery... ← I guess rubberiness is in the mouth of the beholder?

I heard this called the "Dutch Method", although nobody could ever explain why. I used to punch the hole with a (boiled) thumb tack, and I guess it worked fairly well. The only drawback was that ocassionally an egg would shatter in my hand. And, somehow I always felt a bit guilty about violating the sanctity of the egg.

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Think of it as raising the temperature of x number of eggs y degrees by adding z btus via heated water. Then the only question is, for how long? Eggs in the shell, like eggs out of the shell, benefit from long, slow cooking, so the more gently you can raise the heat, the better they'll be. SB (another tip: a little salt in the water seems to help seal any "leakers")

I haven't had oatmeal for years, but I used to sprinkle sugar on when it was real hot so it would form sort of a crust, then let it cool and pour on cold heavy cream. Other than that, maybe raisins. SB (good and bad for your heart at the same time?)

That's fascinating. I was speaking of "food professionals" rather than "egg (industry) professionals". I wonder if they know about this? SB (always likes to learn something new and esoteric)