kristin_71

*sigh* now all we are left with is Next Food Network Star. What a let down.

I let my mom use my MAC knives and she really loves them. I use a mix of the professional, chef series and at least one other.My dad and I are going to replace pretty much all of her Henkels knives ( except for the really nice filet knife, I don't blame her it is great.) with MAC. I for one am glad that MAC is considered 'professional grade' if you will and not available in the same places that other knives are sold. It sounds snobby probably, but if I wanted what everyone else had, I would have gotten it.I went on suggestions from people I knew and from people here and after dropping a bit of cash on the chef knife, ( 9 inch professional) the paring, a santoku ( I need this when I have help in the kitchen.) the clever, and filet knives I was so glad I did. It does make all the difference. Did I mention that I dealt with the people at MAC directly? Fantastic people! They actually gave me the cheese knife and the boning knife with my order. That is another reason I really love these knives and tell everyone about them. I should mention that I saw in I think Food and Wine or one of the foodie magazines that they rated the MAC santoku ( it is the one that is dimpled, I am not sure of the number because my knives are not near.) a best buy. It made me proud

The only knives I use are MAC and I had to get those online, so imagine my surprise to read that they are becoming readily more available. Iam not questioning you on this Chad, just surprised because to get them I had to go through etailers, and still do. The only store I know that actually carries Global is Williams Sonoma, and after trying them there, decided that I did not like them. I really have to tell you I love the balance of MAC. I have a clever that I use for cutting chicken bones as it is suggested. It is a bit heavier of a knife but I would not trade it, or any of my MAC knives for the world.

Last night's episode was really great. Laos is so hauntingly beautiful, the food and the people really are something. As being a part of the generation born at the tail end of Vietnam, I enjoyed learning about the culture and the people and the history. Someone somewhere ( I think the No Reservations site.) suggested that Tony apologize to the gentleman who lost his leg and arm. Someone else responded that it would be contrite and I have to agree with that. They don't want apologies, they really want to move forward and are doing everything they can to do so. The mystery and beauty of the country and the people was amazing. I really enjoyed it.

I was really hoping that Petrozza or Christina would have had the balls to tell Matt and Jen to get the fuck out of their kitchen. I mean could it have been any more obvious that the same sour attitudes that both had while contestants were still there? Both seemed to be living in some delusional fantasy that they were somehow better than either Christina or Petrozza. I am glad Christina won. Ramsey was right, she does show the most promise, but Petrozza was not a slouch either.

The London in West Hollywood is open. I had heard about it opening not that long, so if Christina did win maybe she is just finishing school or, maybe she didn't win at all.

The restaurant is The London.

Well so much for Corey. I have a feeling, a feeling that has been there for awhile now that Christina will take it all. For someone who has not been out of school long she really does have it together more and she has proven she can at least in the setting of Hell's Kitchen, and for a short time, that she can run the pass.

NPR has podcasts to listen to that are often interesting and Food Philosophy is always enjoyable. Some of those are video podcasts but you can listen to them too. Bon Apetite Chefs Kitchen Hungry Magazine Gourmet's Diary of a Foodie is available as a podcast too. Grape Radio Napa Valley Wine Radio Off the Broiler is still always good too

I do not find any of them crediable at all. If and when any of them win, I won't be tuning in that is for sure. I cringe now watching this stuff.

Wasn't she the one who wrote the scathing piece about Emeril a while back?

Who in the hell goes into a kitchen, any kitchen in a $300 blouse and Prada or Gucci or whatever shoes? This show is such a train wreck, I just watch to see who is going to be reduced to tears every week. Makes Hell's Kitchen look like Martha Stewart. Oh and speaking of that, all the ass kissing when she was a guest judge. Give me an insulin shot already! My God People! You think she is some sort of goddess they all worship. Where the hell is Bourdain when you need him?

I am really glad to hear that it is so good. I have a deep and abiding interest in China and after reading a review of this in Christian Science Monitor's book section online, I was even more interested. I just got it and as soon as I finish this non food book I am reading (The Ginseng Hunter, if anyone is interested is really good!) I will start to read it.

Don't bother with sets. Really what you get is alot of stuff you don't need. Chefs knife, paring knife, maybe a boning or filet knife. ( I actually have both but the boning knife was sent to me for free.) If there is another person who cooks with you in your house then get a veg or utility knife, if not, skip it. Bread knife is good if you do alot with bread but that is an individual choice.

Just started Service Included Too soon to make a call on whether I like it or not.

Guy Ferrei and Paula Deen annoy the shit out of me.

not completely sure if this qualifies but Tony Packo's hotdogs. Think M*A*S*H when Jamie Farr ( Toledo native) would wear a Mud Hens jersey and speak dreamily of Tony Packos. yea thats us! There is nothing that says Toledo (well there are many other things like that Jeep Liberty you're driving.) like Tony Packos hotdogs, sauce and peppers.

The only way I have eaten abalone is raw in sushi. The absolutely best way in my opinion to eat it, in its purest form. Wonderful.

Kristin- I am from north Lebanon, Akkar originally. I went to highschool in Beirut. ←

FoodMan, What part of Lebanon are you from?

Thanks, but for some reason it is not working. Is there a way to post it here?

Is there a place to get the schedule. The schedule on FN was for 2005 or something.

Food Philosophy is a good one and I have to agree on Splendid Table, I really love that one. Some of the podcasts with Bon Apetite are good too. Sometimes the podcasts for Food Philosophy and Bon Apetite are video as are the podcasts from Gourmet.

Elements of Cooking I feel hoplessly inept, even as an amatuer home cook because I realize how much I do not know.

I saw this book in a local bookstore today so I start thumbing through it. Yea nice pic of Bourdain. Don't know what I am talking about, go have a look. It is pure Tony.