Gina Edwards

I had posted this on another blog - thought I would post it here, too: So when will Food Network’s management and marketing team fully utilize the experience they gained at Nickelodeon and Disney to take the plunge and start producing an animated cooking show? Just think, Cartoon Chef could walk, talk, cook and look exactly like they want and provide the plethora of branding opportunities they so desperately seek. At least it would end our misery of watching them comically turn one on-air talent after another into caricatures of their former selves. And after last night’s dramatic dwindling to the final two on the Next Food Network Star, I have come to the realization that this faux-reality show epitomizes what is wrong with the Food Network. Like the old phrase of “putting all of your eggs into one basket,” if you don’t make it on the Next Food Network Star, you’re sent packing into culinary oblivion. At least that is what this show’s contestants think as they tear-up over the fame and fortune they think they’ll miss if they don’t win this competition and its guaranteed entry through the Sugarcoated-Pearly-Gates of Food Network Heaven. Do these potential ‘stars’ (or the producers that are feeding into their quest for reality stardom) realize that there are thousands of professionals in the culinary industry accruing on-air time, writing credentials, calluses, burns and bruises (to body and pride) all across this country for the love of food? The Next Food Network Star should not be viewed as the starting point for a culinary career. The Food Network strives to be the pinnacle of culinary programming, co-marketing and cookbook publishing. When in reality, they’re simply skewing the bell curve for the rest of us who are trying to make it in this industry. And this bell curve isn’t off because the network is getting the highest grade in the class.

I think Amy should have told the Food Network 'no' when they called her back to New York a few weeks ago to tape last night's surprise ending.

The husband of one of my co-workers is an avid duck and pheasant hunter and since my co-worker doesn't like to cook, I often get the chance to have some wild birds for special dinners, etc. I can't comment on the salmonella issue, but I do know that the pheasant and duck I've had before are a lot leaner than farm-raised poultry and so to get the best texture/taste they either have to be cooked shortly (medium rare) or braised/stewed for a long time. Kind of like cooking calimari - either fast or long and slow. Don't know how rare this is - but I have a capon in the freezer for Xmas dinner - does anyone have any unique suggestions for flavoring or just cook it like any old other bird?

Hello, I'm looking for interesting stories about what are some of the most unusual food items that you've purchased via the internet. It seems no matter where you live, the possibilities are endless as to what great food items you can have shipped right to your door and we're no longer limited to what we can only find locally (except I'm a food snob about local produce.) If you can, include why you needed this item - was it for a special meal, a family specialty, something you longed for from a trip abroad. Thanks! Gina Edwards http://www.andshecookstoo.com