Cookie Dibs

What's the deal with Emeril's show? Is FN moving him out of his timeslot? Who's replacing him?

The whole JAG thing did not ring true. First of all, they dinged him week after week for his anger management problems...I was really surprised when he ended up in the final two. That said, the "resignation" was totally lame. So fake. I suspect that the FN liked him and wanted him to save face, and that we will continue to see him. They seem to have an actual fondness for him.

Random Thoughts: Julia: The one and only. My mother learned classical technique from her, then I did. Her series was a cooking school in itself, something that is lost on the current food network with it's "quick and easy" focus. Can't there be one show where it's not all quick 3 minutes segments? Just one? Jacques Pepin: Such a great teacher. The best skills and technique, not to mention adorable, in his day, whether with or without Julia. Jacques Torres: A genius. The time he created a sheet of sugar glass and blow torched it onto Butter Cookies with fresh flowers on them, to create a glassine top. Oh my god. Incredible. Martha: She's good. She knows what she's doing. And prison seems to have greatly loosened her up. Who would have thought? Michael Chiriello: There is just something so FAKE about him. And the whole concept on his show is just overdone and annoying. Mario Batali: I've never been tempted to try anything he made. But his food is supposed to be good. He looks like he needs a bath. Sorry, but if I'm watching you, that counts. Bobbie Flay: I like watching him, especially on the Next Food Network Star. You can see his contempt. I like that. And I love the concept of the Throwdown show, although sometimes I feel bad for the small guys with the one good recipe having to go up against the FN resources. He generally ratchets up the heat and intensity of the flavors to make the home town team's dish seem bland.... Emeril: Some time ago, I caught an old show (I think it was Julia's Cooking with Master Chefs)where he did a cooking segment before he was famous. He was restrained, and it was so much more pleasant that the annoying, grown-very-old BAM stuff. Giada: Stop smiling. Bring it down a notch, and she would have more staying power. Paula Deen: Sometimes I watch agap. Like when she made the Bread Pudding with a dozen (or was it 2 dozen) Krispy Kreme donuts. It was a train wreak, I couldn't help watching. Alton Brown: Like him. Nuff said. And Finally, The Evil Sandra Lee. Did anyone ever see the ime she was on the View and she prepared a bunch of dishes? Merideth Viera and Joy Behar were visibly gagging on her food. I've never before or since see hosts on a show clearly expressing there revulsion for a guest's food.

We ate at Central tonight for the first time. The Gougeres were perfect - exactly the right size, and served at the perfect temperature - that must be hard to do. With just enough cheese to be tasty without being overwhelming, they seemed like a "lighter" beginning to the meal than they really were (I know what's in them!) It was a great beginning. We got good advice from our waiter to order the 72 hour short ribs. My husband loved them. Great flavor, and the grean beans that we ordered with them were the best green beans I've ever had in a restaurant. So it was disappointing that my "fried chicken" was virtually inedible. It's meant to be an updated take on this disk, but it seems more like a panko coated chicken than "fried" chicken. It didn't look overcooked but I had to fight to cut through the stringiness of the chicken breast. I should have stuck with my instinct to order the Lobster Burger, which everyone raves about.. For dessert, (which the waiter comped us for), I ordered the Caramel Creme Brulee, which was well prepared - excellent sugar crust, but it didn't work for me. More of a personal issue than a preparation problem. While the restaurant is attractive, the noise level seemed over the top. I wish restaurants would do more to bring this under control. I know they want the energy the noise brings, but there must be a compromise.

It's almost impossible to get a bad recipe from Maida Heatter. Personal favorites: Banana Savannah Pie, which was the first time I ever encountered sweetened condensed milk carmelized into what I now know to be Dulce De Leche. To die for and addictive, and incredibly simple. Somewhere along the line (my husband was military), I misplaced the cookbook - I either lent the cookbook to someone, or it was stolen. A cookbook, stolen! I would literally check bookshelves in houses we went to, sure that someone had forgotten that they had it. But, it never turned up. Also, Sante Fe Wafers, I think they are called, which are eggless, thin chocolate wafers are great.

I've tried versions with part whole wheat, all KA bread flour, and with added seeds and nuts. I also like the white the best. Not to be sacreligous....My last experiment included about 1/4 cup of cake flour and a tablespoon of olive oil...really. I shaped it into fat baguettes, and tented the cookie sheet with foil. It was like a ciabatta. Very good, and long lasting - it was still delicous several days later, toasted after being in the refrig...

I agree that the Chewy is a bit greasy. I'm wondering if the problem will be solved by softening the butter til very soft, but not melted...but the flavor is excellent and the texture was perfect. Definitely will experiment!

My husband thinks I am obsessed with this recipe. I've now made it four times. I personnaly find it very forgiving, even the time I didn't measure very accurately. I've made it with King Arthur Bread Flour, and sometimes include up to 6 oz. of whole wheat flour. Last night's experiment: 10 oz. bread flour 6 oz. whole wheat 2 oz. roasted pumpkin seeds 2 oz. sunflower seeds 1/4 t. instant yeast 2 t. salt I added the pumpkin and sunflower seeds on the first rise, as I was turning it. Topped with seseme seeds on the 2nd rise, and turned it into the pan, which formed a great seseme bottom crust. Next time I need to turn once to get the seeds all over , as they were wonderfully roasted and delicious... There is a lot of discussion on what pan to use. I have great luck with just an old copper 3 quart pan. I put it in the oven, pull it out, plop the bread in it, cover and immediately return to the oven. I has come out of the pan without a hitch every time. The trick to that is to just make sure the dough is adequately floured (or in that last case, seeded). Like many folks, I gave up on the towel method, which ruined my towel, and I just turn it out into parchment. I noticed on the video on Martha Stewart that Jim Lahey mixes it in a bowl, and then removes the mixture to rise to an OILED bowl, for ease of removal. I will try that soon. As for flavor, it's NOT sourdough bread, which I hate. It's got a very rich bread flavor, but if you want sourdough (which I personally detest) this recipe in it's initially published form is not the recipe for you.... Has anyone tried any of the following variations: - shaping into a ficelle/baguette? - Adding oil or butter to the recipe? - Making a "sweet" dough out of it ? - Using 100% whole wheat/grains? Have fun

Tried the Alton Brown recipe today. Very, very good. Next, I'll try the Cooks Illustrated recipe to compare. Martha Stewart did a chocolate chip recipe contest and a recipe by Jacqes Torres won. I made them, but very cakey and I did not like them at all... Great site....This is my first post!