Chef/Writer Spencer

Wow. Irony into tragedy....I can't believe it's still there. Rachou must be like 78 now. That place holds good and bad memories for me. Hope it weathers the storm.

They throw a genius into the mix every once in a great while...like I saw Roger Verges doing some artichokes Barigoule and I think I remember seeing Jean Georges doing his orange zest crusted shrimp....but you have to weed through the shows to find these guys.

the Travel channel? Well the Travel Channel is telling me that more tornadoes are on the way. That's in addition to the 60 that ripped through here a fews days ago and killed as many people in Jackson, Tn. Maybe I'll just go cook. Actually, on the travel channel at 4 (edt) would be Great Chefs. A fine, fine show. They should call that damn show "How to Over Garnish with Heavily Pimped-Out German Guys."

Chef, flip to the weatherchannel, put the remote down, take a deep breath, a long pull on your beer and chill. I mean, if he really bugs you that much, don't just sit there and watch him while the stupid shit he does gets under your skin. Get off the ledge, man! the Travel channel? Well the Travel Channel is telling me that more tornadoes are on the way. That's in addition to the 60 that ripped through here a fews days ago and killed as many people in Jackson, Tn. Maybe I'll just go cook. Actually, on the travel channel at 4 (edt) would be Great Chefs. A fine, fine show. They should call that damn show "How to Over Garnish with Heavily Pimped-Out German Guys."

ahh... but you are misinformed. Turley is not a mere winemaker, but a deity. She is a badass diety with a shitty attitude and a list of burnt bridges longer than most peoples' resumes. She helped open Stag's Leap among other places. Sometimes she leaves on good terms, but quite a few times she gets into idiological squabbles with her keepers. I love that woman's soul. She's the James Dean of the wine world. Ruler of the Grape.

Chef, flip to the weatherchannel, put the remote down, take a deep breath, a long pull on your beer and chill. I mean, if he really bugs you that much, don't just sit there and watch him while the stupid shit he does gets under your skin. Get off the ledge, man! the Travel channel? Well the Travel Channel is telling me that more tornadoes are on the way. That's in addition to the 60 that ripped through here a fews days ago and killed as many people in Jackson, Tn. Maybe I'll just go cook.

Oh what the hell is this? Eclair boy is on television talking about patty shoe again. He's got that fuckin' I love my life because I"m getting strange every night look. Smiling in my face, talkin' about patty shoe. Evil shit.

crack.

good red wine vinegar, lemon juice, raw garlic, kosher salt, and grated reggiano. it's basically caesar dressing without the cloying egg. But use fresh lemon, good red vinegar (EVO makes a good one), fresh cheese and fresh garlic...for a nice change use green garlic.

I would ponder that the lack of Mario-Vision is moreso his choice. I don't see many other chefs able to turn out 3 dishes in, almost real-time while extolling the sunny climate of San Marzano, the historical significance of Sauce Bolognese, Wine-making in Tuscany, and unemployment compensation for NY businesses. Good point Gordon. You know what he's done that got me wanting to buy him real estate in the region of his choosing? He's gone back to the kitchen. Good for him. He's good in re-runs too.

Besides Gloria's Mexican Roasted Tomato Salsa Fresco....Vinaigrettes...I make a million kinds....Paprika soy, Ginger/Balsamic (use ginger juice, amazing with good balsamic, good soy a little sugar, canola and sesame oils), parmesan vin (with lemon, garlic, reggiano), etc. Good with salads, good with fish--well, except the parm. .

Why wait... Where do you live?

Ok, you're right. I'm boxing myself into a corner with all of cursing and hate. It's just easy I suppose. If it means anything I'd shake Emeril's hand and eat his food in his presence...Hey, that's the best I can do. At least I realize I have issues. Maybe one day, when I've sold a couple books and you meet me at a ghetto bookstore you can slap my face. I'd have deserved it by then.

I respect his bank account. Face it, if it's not Keller, you have harsh criticism for them all. He got that bank account, as you say, through hard, legal work...not what you would choose to do with your talents and skills, but what he chose to do. You've chosen a career in the Private Dining Sector, not every chef would make that choice... its a choice of how you want your career to proceed...and while you are a talented writer, I love your similies and metaphors, is there any way you would consider a different adjective than "fucking"?

I respect his bank account.

those "putzes" want to make money so they can have a network. i find your analysis laughable at times. Then my work is done tommy.

ohhh. thank god...I thought she was going to put me in my place. i guess that award will go to msramsey today. thank you msramsey for blocking the pm so I couldn't come up with some catchy retort to your last comment. Let's just say i've already got those..... Emeril, dead subject or cow shit fertilizer for our dark sides. I still assert that the guy is a mute point. Let's just let him collect his checks be done with it. I think their are plenty new fish in the sea of food neglect. Let's fry them instead.

I hate seeing Ming Si cooking cilantro to Dawn Dishwashing Soap.

I know you like Mario. And I like Mario. But I can't forgive him for teaming with that moron, Rooney. (What's the deal with Rooney -- does he own the Food Network or something? Why does he keep appearing on the shows?) And Mario no ipsa loquitor. I mean, he can barely speak English at all. It makes his shows painful to watch. Doubly when Rooney is on. Rooney is the Enos to Roscoe P. Coltrane equivalent in Mario Eats Italy. Roones also shows up in Alton's repetoire so you'd have to bash him too. I think we'll leave that up to Tony. I think he works as a great cat scratching post for Mario's dark side.

I tell you what...you just hit the nail on the head. My sous chef's wife made her pozole the other day (cinqo de mayo) for the members of this club and man was it pimp daddy good. We made sure to leave plenty of lemon wedges, raw cabbage, tortilla and mex. oregano out to garnish with. Pozole and Mexican oregano...the other shit doesn't compare.

I think the best way to deal with Emeril besides using the guy in an occassional schticky situations like on eGullet is to let him fade away in to the mire without all of this back and forth. He did pioneer a thing or two so let's let him have his cake...I just personally refuse to watch him eat it. But we're goddamned forced to if we want to tune into food television. I think everything's been said about the guy...Anything else is redundancy grounded in a cry for attention. Look at me...Look at me...I can Emeril bash better than Bourdain...Look, I can call him a hair lipped dough boy. Look I can point out that if he wore a fucking milk jug on his head he would look just like the Michelin Man. It's funny stuff but nothing worth taking with us into the next renaissance. Let's let Emeril go the way of the Cabbage Patch Kid and let's do it today.

Oh hopeleaf...man was i really tuning in to your commentary...that is until i saw you put The Black Hole Sun girl herself (otherwise known as the queen of clean--Rachel if it comes shrink wrapped and chopped Im buying Ray-- into the same catergory as Bourdain and Alton Brown. Of course to each his/her own. But watching her cook reminds me of why I'll never make in food television. I don't smile when I fucking hack at my finger with a dull Henckel.

Truck Driver. and he's not a chef anymore. He's a television personality with a Bragard extra starch on. Entrepreneur? OK. Bourdain fully admits to selling out, and pokes fun at his change of heart. Alton Brown, unless I'm missing something, never claimed to be a chef.

Wait just a minute...when was anyone worried about Emeril's happiness? As one human to another I wish the guy no harm. He seems like a genuinely good guy. But as a culinarian he's dancing the tango with granny panty lines showing and work boots on. He's a truck driver of a chef (. Yet he's the guy 15 year old Johnny Sycophantic Johnson and Wales recipient of the sharpest knife award wants to become after graduation. To true culinarians that's a slap in the face. Anyhow, I'm done Emeril bashing, that's so 2001. May they link this shit all together into one big time capsule and bury it in the back yards of our discontent. Emeril only wins if we keep rehashing.

Look at it this way...the guys still pulls the most in the neilsons so the network is going to be hesitant to cow tow to us disgruntled realists. These putzes in the board rooms want to make money for the network so they can justify their jobs, they got a good reliable dog and he's running good track. They may not like Emeril (a fact I'm betting against but hoping for) but he's their cash cow, they're bread and butter. As for Emeril getting all big and shit. He's got no where to go. Where do you go when you get too big for the food network? NBC? The guy tried the sit-com so he knows deep down that he's going to fail at any new stab at the bigs. He ought to get back in his fucking kitchens from what I hear lately. But seriously, he's going to stick with the Food Network like a violinist on the Titanic because he's got no where left to go except back to what made him money in the first place--hard work and dirty skillets.