TrishCT

Clothier...it might be time... for you to become a two television household.

When it comes to the wine and spirits recs on this site...you all are just wonderful! Thanks!

Hi Pamela and thanks for that link. Of those shows...I enjoyed Julia's class, Too Hot Tamales, & Grillin' and Chillin'... I enjoyed the contrast between Jack and Bobby.

Have any of you also tried Katz's pastrami in NYC...and if so...how do you think it compares to Schwartz's? I have only had Schwartz's so I can't make the comparison (yet).

I'm American and have no idea what Mr. Pibb is. Where is it sold, what is it?

Last night..9:00 pm... I've stopped writing for the evening and want to just chill in front of the tube.... I turn on FN...It's Unwrapped... Aaargh... Back to reading.

Hi Gary and Mardee, Often when I go to a restaurant, I ask the person taking our drink order if they have any special cocktails they can recommend. Most times I am met with a blank, empty stare and then the phrase "We can make anything you want." Which, usually they can't--(eg. a grape crush), so it's beer or wine time. What cocktails do you recommend ordering at an indifferent bar? Do you think bartenders would be insulted if you told them how to make a cocktail?

Because white chocolate icing, like the recipe I posted above, has a light yellow tint to it, a nice contrast is white decorative icing piped on in tiny little dots, and white chocolate leaves.

Actually this was one of the first shows on FN... originally hosted by Emeril... now by Chef Frederique something something... All I ask is that they try to raise the bar...not lower it.

Just to explain what I meant when I said dumbing down... It has nothing to do with food content or the entertainment factor or personalities of a show, but the message and attitude the show conveys to its audience. 1. In my opinion, Sandra Lee's Semi Homemade treats viewers like stupid idiots with processed food palates.... Compare this dreck with How to Boil Water which tries to teach people how to prepare basic recipes from scratch. At least this show has some technical merit and serves a useful purpose for its target audience of young, inexperienced cooks. 2. Date Plate? All I see here is a feeble attempt to cash in on reality dating shows ala The Bachelorette. 3. Unwrapped...Oh boy let's watch twinkies being processed. 4. Emeril Live. The repetitive schtick has grown oldhat and annoying. Compare to Essence of Emeril where Emeril proves he is a good chef and instructor. But no, it's the dumbed down, in-your-face, throw essence on everything, BAM version that dominates Prime Time.

I'm also a big Pinchey the lobster fan. And I really want to try a Flaming Homer umm... Flaming Moe...whatever... As for that Yaaaayse waiter guy... At some point (probably 3:00 am in the morning) I will remember the actor's name this character is based on. This guy also appeared in a lot of 50's tv shows...most notably I Love Lucy... Edited to add: Oh yeah his name is Frank Nelson. I should not know this stuff, I really shouldn't.

Never seen this one.

I really appreciate the fact that the FN has brought exposure to some incredible chefs (Bonjour Jacques Torres, Ciao Mario, Yo Mr. Bourdain) and high concept entertainment (Konichiwa Iron Chefs)... But during prime time all those Unwrappeds, Emeril Lives ("Essence of" is good though never shown in prime time) Date Plates, Dweezils and Lisas... and Nobody Does Like Sandra Lees... dumb the channel down too much for my liking. Even too much Alton is...well, too much.

The following recipe is an alternative to traditional buttercream/ganache icings, it has a nice glossy finish and is reliably easy to make: White Chocolate Cream Cheese Buttercream 12 ounces white chocolate, chopped 18 ounces cream cheese, softened 1 1/4 cup unsalted butter, at room temp 2 Tablespoons fresh lemon juice 1/2 teaspoon lemon extract 1. Place chocolate in a bowl over a pan of hot water over low heat and stir until melted. (Do not allow chocolate to become too hot) Cool slightly. 2. In a bowl with electric mixer, beat cream cheese until smooth. Gradually add in cooled white chocolate, then butter, lemon juice and extract. 3. Refrigerate until ready to use.

Actually, Bux I agree with you, it's a bizarro concept fer sure. But I am gonna talk it over with hubby tonight and see if he's interested in seeing Jacques Pepin.

Thanks for the link FG, I didn't realize the topic had been covered before...and already reviewed and ridiculed.... especially since it hasn't opened yet... I guess that's why I will never be an urban sophisticate. For my newspaper, I write the reviews after I see the show.

I subscribe to Theatermania online and just received a notice for discount coupons to see Chef's Theater, an interactive dinner/theatre experience. Previews begin March 30, 2004 and include dinners with Marcus Samuelsson, Todd English, Tyler Florence, et als. and brunches with David Rosengarten. It's cool to see the Two Hot Tamales back as well! The following is a link to the main Web site. If you are interested in the discount from Theatermania, pm me and I will send you the particulars or visit theatermania.com Chef's Theater

Chris, I may have missed this... But in the new series you said Alton Brown was playing "Doc." Who is playing Kaga, Ota (the reporter) and Fukui-san. And I soooo wish Miss Cleo was playing the "fortune teller."

What a thread... Wish you could send us some samples!!!

Did you say you ordered rare? I found char was better on medium rare rather than rare... I was wondering if I should have ordered black and blue to get better char... But really it is such nitpicking because the steak is so wonderful! I fall into the category of not being able to enjoy steak out anymore because of Luger's. I now make steak more often at home on the grill (Stew Leonard's porterhouses at $4.99/lb)...and I pretend...

It's not a kiss and tell Shelley Winters type of autobio so there isn't a lot about his private life, which was fine with me actually. I enjoyed it for what it was.

I read this book last summer and really enjoyed it. I love the pictures of little Jacques...talk about someone born to be a chef. His adventures from Paris to HoJos are very interesting. He also spoke about his terrrible car accident and his failure in running a country Inn restaurant in CT. A very good read.

Massachusetts and Connecticut...so close yet soooo far apart. In Mass where I grew up: We called it tonic, and it was a bubbler (bubblah). We also called certain types of sandwiches- subs. In CT where I live now: Soda, water fountain, and grinders. Even at Subway...kids ask for grinders.

Would you have time for he Jello to set?...and yes love has kept them together! In the case of battle jello, there would have to be an exception to the one hour rule. mmm...raspberry...

Battle Jello just has a certain ring to it doesn't it? BTW, count me in for a Captain and Tenille special. Hope love has kept them together.