Judd Icious Hand

Here here... His paunchy stomach and ample bosom is a bit much.

If you are eating at the Olive Garden foodborne illness is well deserved.

I have enjoyed your show alot. Good stuff.If I were to toss my 2 cents into the ring, I would love to see more stuff edging towards the above. As you said though, thats easier said than done, but a show getting a bit closer to that would be fascinating. More authentic off the beaten path kinda places without the contrived "hey come on back and let me show you how we make it" Food Network schick and you'd have one of the best food shows going. It's close, but the fluff cheapens it in that Barefoot and Jeffrey kinda way. Otherwise, good luck on re-upping on season 2. I will include some positive feedback on the show in an email I am sending over to the Network.

I would have to be incredibly bored to give one a chance... zzzzzzzzzzzzzzzzz

First off phenominal thread. I have learned a ton and will implement these tips within the week. The one part I am still unclear on is the eggs. For a pound of pasta, my recipe calls for 3 whole eggs and 1 yolk. It seems like the general wisdom in this thread would call for yolks though. Would most of you ratchet up the yolks a bit and use more? Would you then use less whole eggs? Per one pound of pasta, what would you suggest as the optimal egg combonation for carbonara?

They have the Italians beat. It's the best java going. I havn't experimented with many varieties, but for those Philly dwellers, VIETNAM in china towns version is phenomnal.

How about a line of Sorbet?

I am not sure why us Americano don't stack up. But the best yogurt comes from Ice Land. It's call Skyr and comes in blueberry or vanilla. Whole Foods carries it. Give it try, it's so good a single spoonful might transport you back to your leisurely vacation days.

To me, this looks like a guy trying real hard to come up with a story.

I just had my first DiNic's roasted prok sandwich. And quite possibly, the best sandwich of any type I have ever had. Thinnly sliced, moist and tender roasted roasted pork on a fresh crusty torpedo roll that more than held it's own against the au jus. Top that sandwich with a super sharp provolone, leafy greens and voila, you have manna from heaven. I will indulge in the red pep topping next go around. Very few things in life live up to their hype, DiNic's surpasses it. RTM is a treasure. The quality of 'street' foods amassed there is quite remarkable.

Stupid question, but do you just freeze it solid? No churning?

How long does it last in your fridge?

Your shows are as good as the service at Les Halles is bad. And boy, that was freakin awful. Keep up the good work and thanks.

If Moraccan can fit the bill for middle eastern try Marrakesh. It's a phenominal Moraccan feast of salads, meats, savory pastries and fruits served familiy style. The meal is enjoyed primitively by lanternlight and without utensils as you inhale incense and linger on their pillow strewn couches. The food is somewhat exotic but familiar at the same time. It's delicious. Especially the chicken tangine that is just so moist and juicy that I suspect it was injected with water. It's as much of an experience as it is a meal. Try it.

What cut of pork do they roast for these sandwiches?