Food Network...

[vraiblonde]

...competition contestants:

Just make what your freakin' customer wants! They want what they want and don't give a damn about your "vision". If they say they don't want pink on their cake, don't start fashioning pink roses. Duff Goldman gives the customer what they want - he doesn't diva up and think he knows better. And are you better than Duff?????

I think not.

 

[vraiblonde]

AND!

When I start my restaurant, one of the things on the menu will be the homemade basil fettucini with chopped pastrami and artichoke hearts. It was THAT good, even the second time around.

 

[Vince]

AND!

When I start my restaurant, one of the things on the menu will be the homemade basil fettucini with chopped pastrami and artichoke hearts. It was THAT good, even the second time around.

That is something I've got to try, but I wouldn't know what the hell to do with an artichoke.

 

[vraiblonde]

That is something I've got to try, but I wouldn't know what the hell to do with an artichoke.

It was some jarred marinated artichoke hearts that Dye left at the house. Like you'd put on an antipasto platter.

I'm into fresh pasta these days. I bought some black olive paste at Nick's the other day, and have this idea that it would be a nice addition to the pasta dough.

 

[RoseRed]

That is something I've got to try, but I wouldn't know what the hell to do with an artichoke.

For shame.

 

[vraiblonde]

For shame.

We should go invade his domain and teach him.

 

[RoseRed]

We should go invade his domain and teach him.

I agree with that.

 

[vraiblonde]

I agree with that.

My last summer fetish was grilled artichokes. This year I'm putting them in the steamer bag and eating them like normal again.

 

[Kain99]

AND!

When I start my restaurant, one of the things on the menu will be the homemade basil fettucini with chopped pastrami and artichoke hearts. It was THAT good, even the second time around.

I have spent years, watching you celebrate your recipes. I have also spent years biting my tounge.

 

[RoseRed]

My last summer fetish was grilled artichokes. This year I'm putting them in the steamer bag and eating them like normal again.

I usually steam or boil them too. But, I would LOVE to have the recipe that DiGiovanni's has for their appetizer artichokes, which isn't usually on the menu. Had them a few years ago and


BTW... you missed a good time yesterday.

 

[toppick08]

I have spent years, watching you celebrate your recipes. I have also spent years biting my tounge.

 

[vraiblonde]

I have spent years, watching you celebrate your recipes. I have also spent years biting my tounge.

Bite all you want. I'm confident in my mad cooking skillz.

 

[vraiblonde]

To throw Kain a bone, it doesn't sound like it would be good. But it was incredible. I suspect the key is in the homemade pastrami and not using some lunchmeat.

 

[Kain99]

To throw Kain a bone, it doesn't sound like it would be good. But it was incredible. I suspect the key is in the homemade pastrami and not using some lunchmeat.

Maybe, but on the surface it sounds pretty rough.

 

[vraiblonde]

Maybe, but on the surface it sounds pretty rough.

To be fair, it did to me, too. But I figured, hey, I have this huge pastrami that I'm never going to eat - what the hell! Let's experiment!

It was an Emeril recipe, and who am I to second guess him? Although the artichoke hearts were my own and they really added something.

 

[Larry Gude]

Dear,

As delicately as possible, do you see any...inconsistency...with your first two posts?

 

[Merlin99]

Speaking of Food Network

Does anyone else think most of the new people on there suck. The Neely's make me cringe whenever I hear them, Paula Deen grosses me out with her 10,000 calorie dishes. Give me Sarah Moulton any day.

 

[vraiblonde]

Does anyone else think most of the new people on there suck. The Neely's make me cringe whenever I hear them, Paula Deen grosses me out with her 10,000 calorie dishes. Give me Sarah Moulton any day.

Sunny Anderson, Cooking for Real She's my new hero.

 

[vraiblonde]

Dear,

As delicately as possible, do you see any...inconsistency...with your first two posts?

Depends on which points you're referring to.

I'm a No Fear cook.

 

[Roberta]

Bite all you want. I'm confident in my mad cooking skillz.

I have spent years, watching you celebrate your recipes. I have also spent years biting my tounge.

This is coming from someone who claims to be from St. Mary's County and hates Stuffed Ham. Go figure.