annabelle

I've read on a different board that she is mocking Sandra Lee, so I love her for that. Also, I'm over 50 and I love her show.

Many years ago, my mother and I were out shopping and she called my teenaged brother at home to have him start some baked potatoes for supper. She instructed him to prick them with toothpicks so they wouldn't explode. We got home some time later and she checked the oven to see if he had followed her instructions and there were four potatoes looking like porcupines bristling with toothpicks.

Arby's Horsey Sauce.

I am shallowly watching this show in hopes that Chef Robert shows up in a tee shirt.

This has been a lovely blog, Shelby. Thank you for showing off "Flyover Country" in such a beautiful way.

I once made a homemade gingerbread house when my children were very young and were going to "help" me. Never again.

I love this show. There is a lot of slagging of it on other boards, but it is truly hilarious.

You are doing the same thing in this discussion, eg, blaming the challenge itself and not your refusal/inability to rise to the challenge.

You heard right. She was injured on the set by a cameraman on the double decker bus in the first episode.

You didn't hear it wrong. Collichio, like Alton Brown, often gets things wrong.

Who is the red headed guy who was guest judging and how long did he have to wear that fugly sport coat until the bet was off?

Re: Tom C and his remark about the canned beans. I've wondered about this for a couple of seasons now: Do the chef's have access to pressure cookers? That would put an end to the grousing about canned beans and tough cuts of meat.

I'm with you, GwennP. I'm rooting for Angelo, as well. The rest of them? Meh.

Yeah, I heard that, too. I'm glad Arnold is gone. What a drama queen.

I thought they hit the trifecta of school cafeteria no-noes: Pork, peanuts and booze.

If it's not really ramen why is he calling it that? I don't care if he's using 300 ingredients and 300 years worth of experience, he's got some stones to charge $100 (USD?) for a bowl of noodles. I make some mean soup and have been cooking for 35 years. Pony up, ya'll!

Randi, arre you allowed to change up the recipe left by the other cook? I'd use crushed saltines instead of bread crumbs and make a sauce of sour cream with chopped cucumber and your fresh dill instead of that soup mess.

Are you in love, Shalmanese? If that is not the case, I suggest you take up baking for a bit.

Cans of whack-a-biscuit were made for such emergencies.

I think part of the problem is language. Any movement that feels the need to create its own jargon can be off-putting.

I use it some times in brown sauces. A little, say a teaspoonful, goes a long way and doesn't change the flavor of a flour thickened sauce appreciably.

Anchovy paste in a tube and tomato paste in a tube are just what the doctor ordered. I'll never use a whole tin or jar of anchovies and I can't get them salt-packed here in the hinterlands so the tube is a real lifesaver. Also, many times I need only a tiny amount of tomato paste and hesitate to open a whole can just to dig out a tablespoon or so.

No, there wasn't.

Doc, I'm objecting to his scare-mongoring tone coupled with his street cred "I-grew-up-on-a-farm" attitude. Frankly, he sounds like an anti-vaxxer.

where do these antibiotic-resistant infections come from? Probably from the routine use — make that the insane overuse — of antibiotics Do lawyers normally argue science like this?