cathrynapple

Certain plastic bowls that are a softer plastic won't work, simply because the metal beaters can cause tiny scrapings of the plastic to mix in and deflate the egg whites. If your bowl is sturdy, then it should be ok.

Yeah, sorry - should have just looked it up.

All of these people seem to know how to cook. So why am I always shaking my head at some of them? Who goes on this show not knowing how to cook a souffle? Homemade mayo? The frustrations they experience seem silly to me, because I expect all of them to know better. Maybe the pressure is too much for some of them?

In regular restaurants that serve lipton tea, I always bring my silly ceylon tea bags. Actually, I carry them in my purse for "emergencies." I order the tea and don't use the teabag. I use my own and pay the 1.50 or whatever the price. Most restaurants are willing to give you hot water, but i think since it requires heating and extra utensils and accessories, it's polite to expect to pay for it.

And stick him in the freezer for a little while to slow him down. He'll be less intimidating and not notice most of what's happening to him.

I hate the stupid Blow Job shot. Whenever I watch someone in a bar have a car bomb, it makes me gag.

Wouldn't that (and a fried egg) make it a croque madame? Or can t he monsieur have bechamel too? I feel dumb.

Hot hot milky tea with two sugars. Lots of fresh oranges and mangoes. For me, comfort food doesn't mean slow cooked. It's things my mother gave me as a child when I was ill. I also have cravings for a hot cereal I had as a kid. Malto - Bella? It's like a chocolate cream of wheat, but very thin.

That reminds of me when my mother would cut the crusts off my sandwiches in school lunches, and I'd still leave an edge of bread. This is actually closely related to the need to spread fillings to the very edge of the bread. If one does not do this, he or she will be lefts with an outer edge of sandwich that doesn't have any filling, and will be forced to leave the crusts on the plate.

A sparkler.

For a soup I would probably use three cups with that amount of roux. One cup of liquid seems way too much to me, even for a sauce.

Whoa. Yeah, she was whining, but I wouldn't attribute it to her religious beliefs. That's a pretty derogatory comment, actually. Personally, I was drooling over the peach tea dish. But why were people not aware that pizza crust RISES? Some of them had huge wedges of dense dough with a sprinkling of toppings.

If you're cutting the layers, you can put them in a sheet pan or a low-edged pan, and use the ridge on it as a guide. Just hold your blade or wire against the edge of the pan.

I always order "no pickles" because, even though I don't mind the pickles, I don't care if they're there and it means I get a freshly made burger. I always disassemble the sandwich and inspect before eating, every since I found a metal screw in a burger, and on another occasion a piece of ceramic floor tile!

Suzy, do you find that much mango flesh adheres to the stringy parts of the pit and is pulled out still attached with your method? (I'd try it, but there's no hope of finding a ripe mango in Indiana right now. )

Pardon me, but if anyone is so backward as to see one African American family on television and conclude that "that's how black people ARE," then that is his or her problem, not the Neelys'. I'm shocked that some viewers would blame their own prejudice and irrational judgments those they are insulting. I've never seen anyone on eGullet complain that Rachel Ray is doing a disservice to white people by being irritating. I guess it's just another example of how disappointingly racist our society still is.

Strongbow. Does that count? I'm teased for having this particular favorite.

The pit always runs vertically. The fruit follows the shape of the pit, and it's very flat and tapered, so if you start your knife it the top almost in the center, you can jsut guide the knife around the flat sides of the pit. I think thsi comes naturally if you've spent lots of time around mangoes. I think you'd get more flesh off with a knife than the mango pitter.

The Neely's have made appearances on Paula Deen's show several times. I don't think anyone here could somehow know why they are doing a show or what their motives are, nor could any of us know the motives of any OTHER food network show host. Yous criticize them for wanting money. Everyone wants money. Every tv chef is getting paid similarly. Why single them out?

He explained the difference as "lager is something people are drinking. Then when you get to stouts, that's a real strong beer." wtf?? There is no cooking demonstrated on this show. I haven't seen a dish presented that I'd ever order in a restaurant or diner yet. And it's run like a crappy ESPN show or something. Remember the days when one could learn to cook a bit from watching the food network?

Mark Ecko? We pretty much decided he was high. He scarked everythign down without even tasting it. I remember him judging before, though, and doing a relatively decent job. That's why I was convinced he'd smoked a bowl before goign on so he'd be super hungry.

The soda bread is my favorite thing on this page! Toliver, I think Mike already mentioned that the pictures are right-side up when he uploads them.

I'm with naes. Mayo is eggs and oil. Homemade would have fewer unnecessary additives. I'm not sure if peopel without intensely discerning palletes would be able to tell in a cake, though.

I LOVE this thread. Although I think it's natural and human to be squeamish and maybe even emotional when it comes to facing the slaughter of one's food (and to like meat at the smae time!) I really appreciate projects like this. While some of us may not be able to stomach the butchering of animals's we've personaly cared for, I admire those who can do it. It's important for us to all understand the process, if not take part in it. Children especially! This is such an interesting and educational issue. I look forward to seeing more of the story unfold!

Personally, I'm glad they fired him. I'm not surprised he lied on his resume. His persona on the show makes me expect that from him. The show is contrived and the food he makes is boring and "been done before." I laughed my butt off when he made the smoked salmon mousse on a cucumber slice. Remember when Hung was chastised endlessly on Top Chef for the same dish? Heh.