Although he's gotten some flack for serving "smokehouse" food to fire victims.
Operation BBQ Relief seems to be an org that helps in disaster situations. One of my favorite restaurants started a GoFundMe to help a firefighter raise $$ and equipment to help feed people via Operation BBQ Relief: www.gofundme.com/equipment-for-a-napa-fire-meals?lang=en-US
For some reason I don't mind Diners, DriveIns, and Dives, but I hate all the competition shows. Cupcake Wars is the worst. I used to really like Top Chef, and still find it fairly interesting. But I hate Chopped. "Here's a basket with prawns, pomegrantes, chocolate milk, and off brand cheetos... you must use all of these ingredients in 20 minutes! Go!" Bleech. Do not care. These are not ingredients I want to cook with.
I liked Chopped until it became clear that the person with the saddest sob story would always win.
I also liked Master Chef, but got very turned off a few years ago when the tasks was to make fried eggs. One egg per plate. Joe went down the line to judge and just looked at the plates and anything that wasn't perfect he just threw on the floor. The plates were shattered and the eggs weren't even eaten. What an asshole. Don't waste food.
Then maybe a season later (or the same season? I don't even remember) they had a really obnoxious girl named Kristy who just fought with everyone. She never made anything noteworthy but she made the top three/five (again, don't really remember) because she was dramatic and loud and created conflicts with other competitors. Good chefs got sent home in favor of a total trash bag.
There is also SO much product promotion on masterchef. "Hey, Jennifer. Tell us what dish you're making featuring Philadelphia cream cheese on your KitchenAid enamel cookware, courtesy of Williams Sonoma."
Wow--I did not know that. We saw him on the Edible Inevitable tour in 2014 and enjoyed it. Maybe he learned his lesson from previous awkward performances, or maybe I was too oblivious to notice him being an asshole. When we saw the Eat Your Science tour in 2016, it was...not fun. He seemed really grumpy and not funny. We thought it was related to his divorce.
Guy Fieri is the devil's handmaiden and I hate everything he does or touches.
I will try an episode of the Great British Baking Show without the former hosts once it's available on demand on PBS, but I fully expect that it will make me sad. Also, Nadiya for life!!!!!!
I kinda love the American version of GBBS with Nia Vardalos and Ian Gomez as the hosts, Mary Berry & Johnny Iuzzini are the judges.
I prefer the cooking shows on PBS. My favorites, in order: Rick Bayless, Pati Jinich, Cook's Country, Lidia Bastianich, America's Test Kitchen, Jacques Pepin.
What about A Chef’s Life? I love Viviane.
The stars of that show are Mary, Lilly & Warren. They should have their own show. Vivian's food in the restaurant is delicious and I enjoy the show but not for new recipes. She doesn't inspire me. I used to watch Mario Batalli back in the day when he had people sitting around a counter watching him cook. I am also so old that I watched The Frugal Gourmet and Justin's Cajun Kitchen or whatever the name of that show was.
I prefer the cooking shows on PBS. My favorites, in order: Rick Bayless, Pati Jinich, Cook's Country, Lidia Bastianich, America's Test Kitchen, Jacques Pepin.
What about A Chef’s Life? I love Viviane.
It's not on my PBS station's regular schedule. I've just heard of it and I think I can stream it, but I haven't watched it yet.
Although he's gotten some flack for serving "smokehouse" food to fire victims.
Operation BBQ Relief seems to be an org that helps in disaster situations. One of my favorite restaurants started a GoFundMe to help a firefighter raise $$ and equipment to help feed people via Operation BBQ Relief:  www.gofundme.com/equipment-for-a-napa-fire-meals?lang=en-US
I love to hate on Guy Fieri as much as the next person, but I will give him lots of credit for pitching in, just like Jose Andres did for Puerto Rico.
The stars of that show are Mary, Lilly & Warren. They should have their own show. Vivian's food in the restaurant is delicious and I enjoy the show but not for new recipes. She doesn't inspire me. I used to watch Mario Batalli back in the day when he had people sitting around a counter watching him cook. I am also so old that I watched The Frugal Gourmet and Justin's Cajun Kitchen or whatever the name of that show was.
Yes! I used to watch him growing up! He was embroiled in some scandal, too, though.
The stars of that show are Mary, Lilly & Warren.  They should have their own show.  Vivian's food in the restaurant is delicious and I enjoy the show but not for new recipes.  She doesn't inspire me.  I used to watch Mario Batalli back in the day when he had people sitting around a counter watching him cook.  I am also so old that I watched The Frugal Gourmet and Justin's Cajun Kitchen or whatever the name of that show was. Â
Yes! I used to watch him growing up! He was embroiled in some scandal, too, though.
He was accused of sexually molesting teenage boys.
Operation BBQ Relief seems to be an org that helps in disaster situations. One of my favorite restaurants started a GoFundMe to help a firefighter raise $$ and equipment to help feed people via Operation BBQ Relief:  www.gofundme.com/equipment-for-a-napa-fire-meals?lang=en-US
I love to hate on Guy Fieri as much as the next person, but I will give him lots of credit for pitching in, just like Jose Andres did for Puerto Rico.
Okay. I can get on board with this. Stopped clock right twice a day, etc.
Although he's gotten some flack for serving "smokehouse" food to fire victims.
Operation BBQ Relief seems to be an org that helps in disaster situations. One of my favorite restaurants started a GoFundMe to help a firefighter raise $$ and equipment to help feed people via Operation BBQ Relief: www.gofundme.com/equipment-for-a-napa-fire-meals?lang=en-US
Operation BBQ Relief is an amazing organization. They were in TX for a couple weeks post Harvey and at the same time were getting crews to Florida post Irma. Dh read me an article about how many meals they served and it was a crazy high number which I sadly forget now. As much as I can't stand Guy I do give him props for pitching in.
I make an AMAZING roasted red pepper pasta sauce so I googled PWs to compare and OMG please stop making that! Butter AND heavy cream?? And the sodium, OY! Mine is so healthy and delicious, and super easy. It's our favorite. But I'm walking into the pumpkin fest with my family so I'll have to leave you hanging for now.
Lol! I make it maybe twice a year because of the butter and heavy cream! But I would love your recipe because I love roasted red pepper sauce!!
I think this sounds wonderful, if you're willing to share it!
Although he's gotten some flack for serving "smokehouse" food to fire victims.
Operation BBQ Relief seems to be an org that helps in disaster situations. One of my favorite restaurants started a GoFundMe to help a firefighter raise $$ and equipment to help feed people via Operation BBQ Relief: www.gofundme.com/equipment-for-a-napa-fire-meals?lang=en-US
Seriously though, burning flesh is the last smell I'd want in this situation. Surely they could have subbed in salads or well, anything else.
I make an AMAZING roasted red pepper pasta sauce so I googled PWs to compare and OMG please stop making that! Butter AND heavy cream?? And the sodium, OY! Mine is so healthy and delicious, and super easy. It's our favorite. But I'm walking into the pumpkin fest with my family so I'll have to leave you hanging for now.
Lol! I make it maybe twice a year because of the butter and heavy cream! But I would love your recipe because I love roasted red pepper sauce!!
I'd love to share! I eyeball the ingredients, so bear with me there, but it's super easy.
1 & 1/2 - 2 red peppers (depending on their size), quartered and deseeded. Place them skin side up on a cookie sheet (you probably want to use tin foil) and broil them. Time will vary depending on your oven, but they're done when the skins are mostly black, but don't let them get too charred. Put them in a ziplock bag and set aside until they're cool enough to handle.
Saute some diced onions; put your pasta water on to boil; grill some chicken if you want (grilled chicken is excellent in this dish!)
Peel the skins off the peppers, rip them into strips and put them in a blender.
Add half a dozen or so basil leaves (the original recipe called for 2-3, but that wasn't enough, and the stuff from my garden is pretty small. I throw in a bunch, but use your own judgement - lol); a third cup cup of Parmesan cheese; 2-3 cloves of garlic, diced; a generous amount of pepper; and a dash of red pepper flakes, for a little kick. Blend. Add a drizzle or two of olive oil to help even thing out. Blend again. You can make it well blended or leave it a bit chunky. Mix together sauce, onions, diced chicken and pasta (personally, I like corkscrew because it holds more or the sauce). Makes great leftovers, too!
Lol! I make it maybe twice a year because of the butter and heavy cream! But I would love your recipe because I love roasted red pepper sauce!!
I'd love to share! I eyeball the ingredients, so bear with me there, but it's super easy.
1 & 1/2 - 2 red peppers (depending on their size), quartered and deseeded. Place them skin side up on a cookie sheet (you probably want to use tin foil) and broil them. Time will vary depending on your oven, but they're done when the skins are mostly black, but don't let them get too charred. Put them in a ziplock bag and set aside until they're cool enough to handle.
Saute some diced onions; put your pasta water on to boil; grill some chicken if you want (grilled chicken is excellent in this dish!)
Peel the skins off the peppers, rip them into strips and put them in a blender.
Add half a dozen or so basil leaves (the original recipe called for 2-3, but that wasn't enough, and the stuff from my garden is pretty small. I throw in a bunch, but use your own judgement - lol); a third cup cup of Parmesan cheese; 2-3 cloves of garlic, diced; a generous amount of pepper; and a dash of red pepper flakes, for a little kick. Blend. Add a drizzle or two of olive oil to help even thing out. Blend again. You can make it well blended or leave it a bit chunky. Mix together sauce, onions, diced chicken and pasta (personally, I like corkscrew because it holds more or the sauce). Makes great leftovers, too!
Guy Fieri is the devil's handmaiden and I hate everything he does or touches.
I will try an episode of the Great British Baking Show without the former hosts once it's available on demand on PBS, but I fully expect that it will make me sad. Also, Nadiya for life!!!!!!
I kinda love the American version of GBBS with Nia Vardalos and Ian Gomez as the hosts, Mary Berry & Johnny Iuzzini are the judges.
I know it's not a show, but these days I'm all about Food Lab. There aren't a ton of recipes, but it's a lot of methodology and science. So, for someone like me who likes to experiment and do my own thing rather than follow a strict recipe, it's perfect.
I fucking love the Food Lab! I also love following Kenji because not only does he have awesome info on cooking, he shits on Trump every so often on Twitter. LOL.
The Food Lab cookbook is one of my favorites! I'm glad he's coming out with a second version!
Operation BBQ Relief seems to be an org that helps in disaster situations. One of my favorite restaurants started a GoFundMe to help a firefighter raise $$ and equipment to help feed people via Operation BBQ Relief: www.gofundme.com/equipment-for-a-napa-fire-meals?lang=en-US
Seriously though, burning flesh is the last smell I'd want in this situation. Surely they could have subbed in salads or well, anything else.
I see what you're saying, but BBQing can produce a lot of food without relying on electricity or natural gas so that's my guess as to why they BBQ.
Seriously though, burning flesh is the last smell I'd want in this situation. Surely they could have subbed in salads or well, anything else.
I see what you're saying, but BBQing can produce a lot of food without relying on electricity or natural gas so that's my guess as to why they BBQ.
I guess so. But lots of things would only need refrigeration (like the meat for BBQ) like salads, spreads, sandwiches etc that wouldn't invoke the smell of burning animals which must be all they are smelling right now.