Food-TV anomalies!

How come they combine all the ingredients into a bowl only to seconds later
throw them in the pot?

And how come they chop stuff up on the cutting board and then throw them in
the food processor?

And why do they slowly and carefully brush stuff out of the bowl to
elsewhere? Might bruise the veggies on their way into a frying pan?

And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?

And why is RR still on a dozen times a day? She's got dirt on somebody at
Food Network, obviously.

And will they ever shelve Sandra Lee's semi homemade? Maybe Sandra & RR &
an exec menage a trois?

And where do these new talking head cook personalities come from? I didn't
see any competition? And where'd the Neely's come from, out of the blue!
Mr. Neely is such a slow-poke, He doesn't know food prep!

And how many cake challenges can you sit through? And why the challenge to
carry it somewhere on-stage for presentation?

And is Iron Chef America staged? Where DO they get those judges anyway? I
wanna apply. How do declare Iron Chefs anyway? I could be a contender!??
Throw me an ingredient!!!

And when the TV cooks taste their food, how come it ALWAYS tastes
"excellent!" when it probably doesn't?

And when will BAM! be passé?

And...

Andy
BUM!!!

On Sat 26 Jul 2008 08:40:20a, Andy told us...

> Food-TV anomalies!
>
> How come they combine all the ingredients into a bowl only to seconds
> later throw them in the pot?
>
> And how come they chop stuff up on the cutting board and then throw them
> in the food processor?
>
> And why do they slowly and carefully brush stuff out of the bowl to
> elsewhere? Might bruise the veggies on their way into a frying pan?
>
> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>
> And why is RR still on a dozen times a day? She's got dirt on somebody
> at Food Network, obviously.
>
> And will they ever shelve Sandra Lee's semi homemade? Maybe Sandra & RR
> & an exec menage a trois?
>
> And where do these new talking head cook personalities come from? I
> didn't see any competition? And where'd the Neely's come from, out of
> the blue! Mr. Neely is such a slow-poke, He doesn't know food prep!
>
> And how many cake challenges can you sit through? And why the challenge
> to carry it somewhere on-stage for presentation?
>
> And is Iron Chef America staged? Where DO they get those judges anyway?
> I wanna apply. How do declare Iron Chefs anyway? I could be a
> contender!?? Throw me an ingredient!!!
>
> And when the TV cooks taste their food, how come it ALWAYS tastes
> "excellent!" when it probably doesn't?
>
> And when will BAM! be passé?

Only one comment... Will "BAM!" become passé? I dunno, but it will
always be *stupid*. "BAM!" should have been the sound you heard when the
bomb implanted in Emeril's brain exploded!

> And...
>
> Andy
> BUM!!!
>



--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
42! Is that all you've got to show for
7 and a 1/2 million yrs' work?
-------------------------------------------

Wayne Boatwright said...

> Only one comment... Will "BAM!" become passé? I dunno, but it will
> always be *stupid*. "BAM!" should have been the sound you heard when the
> bomb implanted in Emeril's brain exploded!


LOLOLOL!!!

"The Last of Emeril Show"

Wouldn't that be nice!

LOLOLOL!!!

Thanks!!!

LOL!!!

Andy

"Andy" <q> wrote in message ...
> Food-TV anomalies!
>
> How come they combine all the ingredients into a bowl only to seconds
> later
> throw them in the pot?
>
> And how come they chop stuff up on the cutting board and then throw them
> in
> the food processor?
>
> And why do they slowly and carefully brush stuff out of the bowl to
> elsewhere? Might bruise the veggies on their way into a frying pan?
>
> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?


ugh, I can't stand to watch Jamie Oliver talk, he spits ... a LOT.


>
> And why is RR still on a dozen times a day? She's got dirt on somebody at
> Food Network, obviously.
>
> And will they ever shelve Sandra Lee's semi homemade? Maybe Sandra & RR &
> an exec menage a trois?
>
> And where do these new talking head cook personalities come from? I didn't
> see any competition? And where'd the Neely's come from, out of the blue!
> Mr. Neely is such a slow-poke, He doesn't know food prep!
>
> And how many cake challenges can you sit through? And why the challenge to
> carry it somewhere on-stage for presentation?
>
> And is Iron Chef America staged? Where DO they get those judges anyway? I
> wanna apply. How do declare Iron Chefs anyway? I could be a contender!??
> Throw me an ingredient!!!
>
> And when the TV cooks taste their food, how come it ALWAYS tastes
> "excellent!" when it probably doesn't?
>
> And when will BAM! be passé?
>
> And...
>
> Andy
> BUM!!!

On Sat, 26 Jul 2008 15:51:18 GMT, Wayne Boatwright
> wrote:

>Only one comment... Will "BAM!" become passé? I dunno, but it will
>always be *stupid*.

Only one commet here. I don't watch, therefore I have nothing to
complain about.

Billy said...

> On Sat, 26 Jul 2008 15:51:18 GMT, Wayne Boatwright
> > wrote:
>
>>Only one comment... Will "BAM!" become passé? I dunno, but it will
>>always be *stupid*.
>
> Only one commet here. I don't watch, therefore I have nothing to
> complain about.


Billy,

You've placed yourself in the "boring" balcony of r.f.c.

And I've been around! I believe the word is "comment".

Play nice or pay!!! Bitch!!!

Andy

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Sat, 26 Jul 2008 15:51:18 GMT, Wayne Boatwright
> > wrote:
>
>>Only one comment... Will "BAM!" become passé? I dunno, but it will
>>always be *stupid*.
>
> Only one commet here. I don't watch, therefore I have nothing to
> complain about.

That's 3 comments

"Andy" <q> wrote in message ...
> Food-TV anomalies!
>
> How come they combine all the ingredients into a bowl only to seconds
> later
> throw them in the pot?

for show?

>
> And how come they chop stuff up on the cutting board and then throw them
> in
> the food processor?

Because pre-rough-chopping some thigns before putting them in the processor
allows you to get them evenly processed, so it isn't pulp with chunks,
instead of, say, a fine even chop.

>
> And why do they slowly and carefully brush stuff out of the bowl to
> elsewhere? Might bruise the veggies on their way into a frying pan?

Likely to limit splatter. Burn your belly enough times and you'll learn to
move slowly when putting anything in a frying pan ;-)

>
> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?

Err...the most obvious reason would be he is not from here and therefore
speaks with the accent and intonations of where he is from. lol

>
> And why is RR still on a dozen times a day? She's got dirt on somebody at
> Food Network, obviously.

Clearly...a manilla envelop lies somewhere with photos of FN execs that
would make a sailor blush in shame.

> And will they ever shelve Sandra Lee's semi homemade? Maybe Sandra & RR &
> an exec menage a trois?

I can't even discuss that heresy that is Sandra Lee. In our present day
litigious society, I am amazed no one has sued SL and FN for causing their
alcoholism!

> And where do these new talking head cook personalities come from? I didn't
> see any competition? And where'd the Neely's come from, out of the blue!
> Mr. Neely is such a slow-poke, He doesn't know food prep!

Don't know..only caught them once, and I only paused on the channel because
it said they were in St. Paul/ Minneapolis, which is where I'm from, so I
felt obliged to watch a few minutes :-) Mostly that show consisted of them
going to places (Market BBQ! Loved that place!) and oooh-ing and aaaah-ing,
then pretending to help make something in the kitchen. Whatever.
>
> And how many cake challenges can you sit through? And why the challenge to
> carry it somewhere on-stage for presentation?

I've watched 2. One was for a wedding cake, and one was Halloween cakes. The
Halloween cakes were seriously cool. Especially the cauldron/pumpkin cake.
As far as the moving it to the table, the theory I heard was that, if they
were making the cake for a real event, it would have to be
moved...therefore, the competition cakes must be able to be moved.

>
> And is Iron Chef America staged? Where DO they get those judges anyway? I
> wanna apply. How do declare Iron Chefs anyway? I could be a contender!??
> Throw me an ingredient!!!

a. Who knows? b. I wish I knew..there've been a couple I would have liked to
have judged. c. They choose who they think are popular chefs/personalities
on their network apparently.
>
> And when the TV cooks taste their food, how come it ALWAYS tastes
> "excellent!" when it probably doesn't?

Because it wouldn't draw alot of fans, and therefore advertisers for them to
spit it back in the pot and exclaim it was the worst shite they ever put
their tongue to, now would it?

>
> And when will BAM! be passé?

A couple years ago?


kimberly
>
> And...
>
> Andy
> BUM!!!

Wayne Boatwright wrote:

>
> Only one comment... Will "BAM!" become passé? I dunno, but it will
> always be *stupid*. "BAM!" should have been the sound you heard when the
> bomb implanted in Emeril's brain exploded!

It has been over a year since I watched the Food network, but I did
catch a glimpse of Emeril on television. He has gained weight.

In May, I was in New Orleans and I saw Paul Prudhomme on his scooter, he
was walking his little schnauzer. I would have never asked what was
wrong, but he is soooo thin.

Boy, have these two chefs changed over the years. Hah, I guess we all have.

Becca

In article >, Andy <q> wrote:

> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?

It's called an "English accent".

> And when will BAM! be passé?

It was born passe.

Miche

--
Electricians do it in three phases

"Andy" <q> wrote in message ...
> Food-TV anomalies!
>>
> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>

uh, because that's how an Italian pronounces the word - pasta - ...and he
worked with a number of Italian chefs during his training

MG

MG said...

>
> "Andy" <q> wrote in message ...
>> Food-TV anomalies!
>>>
>> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>>
>
> uh, because that's how an Italian pronounces the word - pasta - ...and he
> worked with a number of Italian chefs during his training
>
> MG


MG,

Is that how the Italians pronounce it?

OK, So I don't get around like I used to.

Andy
BUM!!!

In article >,
says...
>
> "Andy" <q> wrote in message ...
> > Food-TV anomalies!
> >>
> > And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
> >
>
> uh, because that's how an Italian pronounces the word - pasta - ...and he
> worked with a number of Italian chefs during his training
>
> MG
>
>
>

Dunno, around here it's more pahstah. The way Oliver says it comes out
with short a's. Wrong, wrong, wrong.

"Andy" <q> wrote in message ...
> MG said...
>
>>
>> "Andy" <q> wrote in message ...
>>> Food-TV anomalies!
>>>>
>>> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>>>
>>
>> uh, because that's how an Italian pronounces the word - pasta - ...and he
>> worked with a number of Italian chefs during his training
>>
>> MG
>
>
> MG,
>
> Is that how the Italians pronounce it?
>
> OK, So I don't get around like I used to.
>
> Andy
> BUM!!!
>

no probs

I lay the blame for this knowledge at the feet of my sainted Italian mother

"T" > wrote in message
. ..
> In article >,
> says...
>>
>> "Andy" <q> wrote in message ...
>> > Food-TV anomalies!
>> >>
>> > And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>> >
>>
>> uh, because that's how an Italian pronounces the word - pasta - ...and he
>> worked with a number of Italian chefs during his training
>>
>> MG
>>
>>
>>
>
> Dunno, around here it's more pahstah. The way Oliver says it comes out
> with short a's. Wrong, wrong, wrong.
>

nope, it's the short -ah, not -aaaaaaah :-)

MG said...

>
> "T" > wrote in message
> . ..
>> In article >,
>> says...
>>>
>>> "Andy" <q> wrote in message ...
>>> > Food-TV anomalies!
>>> >>
>>> > And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>>> >
>>>
>>> uh, because that's how an Italian pronounces the word - pasta - ...and
he
>>> worked with a number of Italian chefs during his training
>>>
>>> MG
>>>
>>>
>>>
>>
>> Dunno, around here it's more pahstah. The way Oliver says it comes out
>> with short a's. Wrong, wrong, wrong.
>>
>
> nope, it's the short -ah, not -aaaaaaah :-)


Can we have linguinne yet?!? With pesto? Maybe?

Sorry to hurry the conversation along.

???



Andy

On Sat 26 Jul 2008 02:42:09p, Becca told us...

> Wayne Boatwright wrote:
>
>>
>> Only one comment... Will "BAM!" become passé? I dunno, but it will
>> always be *stupid*. "BAM!" should have been the sound you heard when
the
>> bomb implanted in Emeril's brain exploded!
>
> It has been over a year since I watched the Food network, but I did
> catch a glimpse of Emeril on television. He has gained weight.

Gained weight? He's blown up like a Macy's Thanksgiving Day baloon!

> In May, I was in New Orleans and I saw Paul Prudhomme on his scooter, he
> was walking his little schnauzer. I would have never asked what was
> wrong, but he is soooo thin.

I hope he's not seriously ill. I'm very fond of Paul Prodhomme.

> Boy, have these two chefs changed over the years. Hah, I guess we all
have.
>
> Becca
>



--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Always remember that you are unique.
Just like everyone else.
-------------------------------------------

Wayne Boatwright said...

> On Sat 26 Jul 2008 02:42:09p, Becca told us...
>
>> Wayne Boatwright wrote:
>>
>>>
>>> Only one comment... Will "BAM!" become passé? I dunno, but it will
>>> always be *stupid*. "BAM!" should have been the sound you heard when
> the
>>> bomb implanted in Emeril's brain exploded!
>>
>> It has been over a year since I watched the Food network, but I did
>> catch a glimpse of Emeril on television. He has gained weight.
>
> Gained weight? He's blown up like a Macy's Thanksgiving Day baloon!


LOLOLOLOL!!!

My first full-length laugh of the day!!! Thanks!!!

Andy

Nexis said...

>
> "Andy" <q> wrote in message ...
>> Food-TV anomalies!
>>
>> How come they combine all the ingredients into a bowl only to seconds
>> later
>> throw them in the pot?
>
> for show?
>
>>
>> And how come they chop stuff up on the cutting board and then throw
>> them in
>> the food processor?
>
> Because pre-rough-chopping some thigns before putting them in the
> processor allows you to get them evenly processed, so it isn't pulp with
> chunks, instead of, say, a fine even chop.
>
>>
>> And why do they slowly and carefully brush stuff out of the bowl to
>> elsewhere? Might bruise the veggies on their way into a frying pan?
>
> Likely to limit splatter. Burn your belly enough times and you'll learn
> to move slowly when putting anything in a frying pan ;-)
>
>>
>> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>
> Err...the most obvious reason would be he is not from here and therefore
> speaks with the accent and intonations of where he is from. lol
>
>>
>> And why is RR still on a dozen times a day? She's got dirt on somebody
>> at Food Network, obviously.
>
> Clearly...a manilla envelop lies somewhere with photos of FN execs that
> would make a sailor blush in shame.
>
>> And will they ever shelve Sandra Lee's semi homemade? Maybe Sandra & RR
>> & an exec menage a trois?
>
> I can't even discuss that heresy that is Sandra Lee. In our present day
> litigious society, I am amazed no one has sued SL and FN for causing
> their alcoholism!
>
>> And where do these new talking head cook personalities come from? I
>> didn't see any competition? And where'd the Neely's come from, out of
>> the blue! Mr. Neely is such a slow-poke, He doesn't know food prep!
>
> Don't know..only caught them once, and I only paused on the channel
> because it said they were in St. Paul/ Minneapolis, which is where I'm
> from, so I felt obliged to watch a few minutes :-) Mostly that show
> consisted of them going to places (Market BBQ! Loved that place!) and
> oooh-ing and aaaah-ing, then pretending to help make something in the
> kitchen. Whatever.
>>
>> And how many cake challenges can you sit through? And why the challenge
>> to carry it somewhere on-stage for presentation?
>
> I've watched 2. One was for a wedding cake, and one was Halloween cakes.
> The Halloween cakes were seriously cool. Especially the cauldron/pumpkin
> cake. As far as the moving it to the table, the theory I heard was that,
> if they were making the cake for a real event, it would have to be
> moved...therefore, the competition cakes must be able to be moved.
>
>>
>> And is Iron Chef America staged? Where DO they get those judges anyway?
>> I wanna apply. How do declare Iron Chefs anyway? I could be a
>> contender!?? Throw me an ingredient!!!
>
> a. Who knows? b. I wish I knew..there've been a couple I would have
> liked to have judged. c. They choose who they think are popular
> chefs/personalities on their network apparently.
>>
>> And when the TV cooks taste their food, how come it ALWAYS tastes
>> "excellent!" when it probably doesn't?
>
> Because it wouldn't draw alot of fans, and therefore advertisers for
> them to spit it back in the pot and exclaim it was the worst shite they
> ever put their tongue to, now would it?
>
>>
>> And when will BAM! be passé?
>
> A couple years ago?
>
>
> kimberly


kimberly,

Great answers!!!

Best,

Andy

Wayne Boatwright wrote:
> On Sat 26 Jul 2008 02:42:09p, Becca told us...
>
>> Wayne Boatwright wrote:
>>
>>> Only one comment... Will "BAM!" become passé? I dunno, but it will
>>> always be *stupid*. "BAM!" should have been the sound you heard when
> the
>>> bomb implanted in Emeril's brain exploded!
>> It has been over a year since I watched the Food network, but I did
>> catch a glimpse of Emeril on television. He has gained weight.
>
> Gained weight? He's blown up like a Macy's Thanksgiving Day baloon!
>
>> In May, I was in New Orleans and I saw Paul Prudhomme on his scooter, he
>> was walking his little schnauzer. I would have never asked what was
>> wrong, but he is soooo thin.
>
> I hope he's not seriously ill. I'm very fond of Paul Prodhomme.
>
>> Boy, have these two chefs changed over the years. Hah, I guess we all
> have.
>> Becca
>>
>
>
>
I'm still seriously ****ed at Paul Prudhomme for starting that damned
blackened redfish thing. Got so bad the commercial fisherman nearly
killed off the redfish population in the Gulf. Blackened redfish is the
only way you can eat a really large, breeding age redfish as the flesh
is generally wormy, stringy, and really strong tasting. Only the females
grow to very large size so harvesting them for food is just silly.

In my lifetime I have caught several redfish (red drum, aka channel bass
in the Carolinas)over fifty lbs. Alway released them to go away and get
caught another day. Pooh on Paul Prudhomme, I don't wish him ill but do
wish he had never invented that dish.

Miche said...

> In article >, Andy <q> wrote:
>
>> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>
> It's called an "English accent".
>
>> And when will BAM! be passé?
>
> It was born passe.
>
> Miche


Miche,

Is that so?!?

I've never seen the TV show here in Pennsylvania. Don't know who the chef
is, other than he's a Cajun chef in N'Awlins, according to r.f.c members
like you!

Best,

Andy

"Andy" <q> wrote in message ...
> MG said...
>
>>
>> "T" > wrote in message
>> . ..
>>> In article >,
>>> says...
>>>>
>>>> "Andy" <q> wrote in message ...
>>>> > Food-TV anomalies!
>>>> >>
>>>> > And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>>>> >
>>>>
>>>> uh, because that's how an Italian pronounces the word - pasta - ...and
> he
>>>> worked with a number of Italian chefs during his training
>>>>
>>>> MG
>>>>
>>>>
>>>>
>>>
>>> Dunno, around here it's more pahstah. The way Oliver says it comes out
>>> with short a's. Wrong, wrong, wrong.
>>>
>>
>> nope, it's the short -ah, not -aaaaaaah :-)
>
>
> Can we have linguinne yet?!? With pesto? Maybe?
>
> Sorry to hurry the conversation along.
>
> ???
>
>
>
> Andy

sure thing Andy, when will you next be in Adelaide? :-)

Andy wrote:
> Miche said...
>
>> In article >, Andy <q> wrote:
>>
>>> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>> It's called an "English accent".
>>
>>> And when will BAM! be passé?
>> It was born passe.
>>
>> Miche
>
>
> Miche,
>
> Is that so?!?
>
> I've never seen the TV show here in Pennsylvania. Don't know who the chef
> is, other than he's a Cajun chef in N'Awlins, according to r.f.c members
> like you!
>
> Best,
>
> Andy
If you're talking about Emeril he's not Cajun, he's a Portugese from
Fall River, Mass. He just cooks some Cajun stuff and has a restaurant in
New Orleans plus in other places. He's what some call a "celebrity"
chef, in Fall River he was just another cook.

George Shirley wrote:
> Wayne Boatwright wrote:
>> On Sat 26 Jul 2008 02:42:09p, Becca told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> Only one comment... Will "BAM!" become passé? I dunno, but it
>>>> will always be *stupid*. "BAM!" should have been the sound you
>>>> heard when
>> the
>>>> bomb implanted in Emeril's brain exploded!
>>> It has been over a year since I watched the Food network, but I did
>>> catch a glimpse of Emeril on television. He has gained weight.
>>
>> Gained weight? He's blown up like a Macy's Thanksgiving Day baloon!
>>
>>> In May, I was in New Orleans and I saw Paul Prudhomme on his scooter,
>>> he was walking his little schnauzer. I would have never asked what
>>> was wrong, but he is soooo thin.
>>
>> I hope he's not seriously ill. I'm very fond of Paul Prodhomme.
>>
>>> Boy, have these two chefs changed over the years. Hah, I guess we all
>> have.
>>> Becca
>>>
>>
>>
>>
> I'm still seriously ****ed at Paul Prudhomme for starting that damned
> blackened redfish thing. Got so bad the commercial fisherman nearly
> killed off the redfish population in the Gulf. Blackened redfish is the
> only way you can eat a really large, breeding age redfish as the flesh
> is generally wormy, stringy, and really strong tasting. Only the females
> grow to very large size so harvesting them for food is just silly.
>
> In my lifetime I have caught several redfish (red drum, aka channel bass
> in the Carolinas)over fifty lbs. Alway released them to go away and get
> caught another day. Pooh on Paul Prudhomme, I don't wish him ill but do
> wish he had never invented that dish.

My sentiments exactly, George. One day my favorite spot has huge reds
stacked like firewood, the next day the purse-seine boats have nearly
destroyed the breeding population for Chef Prudhomme's recipe. To make
matters worse, the politicians get involved and slap restrictions on the
recreational fisherman. Although the redfish population has recovered,
we're still restricted to 'slot' (18-27 inches) reds in Florida...

MG said...

>
> "Andy" <q> wrote in message ...
>> MG said...
>>
>>>
>>> "T" > wrote in message
>>> . ..
>>>> In article >,
>>>> says...
>>>>>
>>>>> "Andy" <q> wrote in message news:Xns9AE7765C3AED2cotd@
216.196.97.136...
>>>>> > Food-TV anomalies!
>>>>> >>
>>>>> > And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>>>>> >
>>>>>
>>>>> uh, because that's how an Italian pronounces the word - pasta -
....and
>> he
>>>>> worked with a number of Italian chefs during his training
>>>>>
>>>>> MG
>>>>>
>>>>>
>>>>>
>>>>
>>>> Dunno, around here it's more pahstah. The way Oliver says it comes out
>>>> with short a's. Wrong, wrong, wrong.
>>>>
>>>
>>> nope, it's the short -ah, not -aaaaaaah :-)
>>
>>
>> Can we have linguinne yet?!? With pesto? Maybe?
>>
>> Sorry to hurry the conversation along.
>>
>> ???
>>
>>
>>
>> Andy
>
> sure thing Andy, when will you next be in Adelaide? :-)


MG,

You ask the toughest questions!!!

Best,

Andy

On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
> wrote:

>He's what some call a "celebrity"
>chef, in Fall River he was just another cook.

That's kind of like saying Julia Child was just a file clerk at OSS
Emergency Sea Rescue Equipment Section .

"George Shirley" > wrote in message
> I'm still seriously ****ed at Paul Prudhomme for starting that damned
> blackened redfish thing. Got so bad the commercial fisherman nearly killed
> off the redfish population in the Gulf. Blackened redfish is the only way
> you can eat a really large, breeding age redfish as the flesh is generally
> wormy, stringy, and really strong tasting. Only the females grow to very
> large size so harvesting them for food is just silly.


Almost as bad as that what that guy in Buffalo did to chicken wings. Used
to be able to buy the for 5¢ a pound. Now they cost way to much to enjoy.
Oh, baby back ribs used to be a throw-away too.

> Miche said...

>>
>>> And when will BAM! be passé?
>>
>> It was born passe.
>>
>> Miche

At least he got over it. On Emeril Green you won't hear any BAMs at all. I
though Emeril Live was kind of obnoxious, but I like Emeril Green. He seems
really interested in helping others cook.

On Sun 27 Jul 2008 08:57:03a, Billy told us...

> On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
> > wrote:
>
>>He's what some call a "celebrity" chef, in Fall River he was just
>>another cook.
>
> That's kind of like saying Julia Child was just a file clerk at OSS
> Emergency Sea Rescue Equipment Section .

Hardly. Emeril is more entertainer than chef/cook, at least on TV. He
became creative in the microcosm of established New Orleans cuisine, had
great promoters, and a drive to propel him to stellar proportions. Julia
Child made an intense hands-on study of French cuisine (mainly because she
couldn't really cook and wanted to learn to cook to please her husband),
"translated" the art of French cooking for the American public, and turned
the course of American cooks' approach to food and cooking from "Mamie
Eisenhower bland" to a far more educated palate and the inspiration to do
so. PBS almost reluctantly put her on the air and was very unsure of what
success the program might have.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Parent's Day
-------------------------------------------
Nobody expects the Spanish Inquisition!
-------------------------------------------

Wayne Boatwright said...

> On Sun 27 Jul 2008 08:57:03a, Billy told us...
>
>> On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
>> > wrote:
>>
>>>He's what some call a "celebrity" chef, in Fall River he was just
>>>another cook.
>>
>> That's kind of like saying Julia Child was just a file clerk at OSS
>> Emergency Sea Rescue Equipment Section .
>
> Hardly. Emeril is more entertainer than chef/cook, at least on TV. He
> became creative in the microcosm of established New Orleans cuisine, had
> great promoters, and a drive to propel him to stellar proportions. Julia
> Child made an intense hands-on study of French cuisine (mainly because
she
> couldn't really cook and wanted to learn to cook to please her husband),
> "translated" the art of French cooking for the American public, and
turned
> the course of American cooks' approach to food and cooking from "Mamie
> Eisenhower bland" to a far more educated palate and the inspiration to do
> so. PBS almost reluctantly put her on the air and was very unsure of
what
> success the program might have.


Absolutely disagree! Julia was a good cook before the show aired.

Andy

On Sun 27 Jul 2008 12:35:01p, Andy told us...

> Wayne Boatwright said...
>
>> On Sun 27 Jul 2008 08:57:03a, Billy told us...
>>
>>> On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
>>> > wrote:
>>>
>>>>He's what some call a "celebrity" chef, in Fall River he was just
>>>>another cook.
>>>
>>> That's kind of like saying Julia Child was just a file clerk at OSS
>>> Emergency Sea Rescue Equipment Section .
>>
>> Hardly. Emeril is more entertainer than chef/cook, at least on TV. He
>> became creative in the microcosm of established New Orleans cuisine, had
>> great promoters, and a drive to propel him to stellar proportions.
Julia
>> Child made an intense hands-on study of French cuisine (mainly because
>> she couldn't really cook and wanted to learn to cook to please her
>> husband), "translated" the art of French cooking for the American
public,
>> and turned the course of American cooks' approach to food and cooking
>> from "Mamie Eisenhower bland" to a far more educated palate and the
>> inspiration to do so. PBS almost reluctantly put her on the air and
was
>> very unsure of what success the program might have.
>
>
> Absolutely disagree! Julia was a good cook before the show aired.
>
> Andy
>

Andy, read it again. That's not what I said. Julia had become a very
accomplished cook and baker in France before returning to the US, and had
co-authored Mastering the Art of Frech Cooking before doing the TV show.
She was also extremely shy in many areas. PBS was at first a bit reticent
because they didn't know if the show would have appeal.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Parent's Day
-------------------------------------------
Are you pondering what I'm pondering,
Pinky?' -- The Brain
-------------------------------------------

Wayne Boatwright said...

> On Sun 27 Jul 2008 12:35:01p, Andy told us...
>
>> Wayne Boatwright said...
>>
>>> On Sun 27 Jul 2008 08:57:03a, Billy told us...
>>>
>>>> On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
>>>> > wrote:
>>>>
>>>>>He's what some call a "celebrity" chef, in Fall River he was just
>>>>>another cook.
>>>>
>>>> That's kind of like saying Julia Child was just a file clerk at OSS
>>>> Emergency Sea Rescue Equipment Section .
>>>
>>> Hardly. Emeril is more entertainer than chef/cook, at least on TV. He
>>> became creative in the microcosm of established New Orleans cuisine,
had
>>> great promoters, and a drive to propel him to stellar proportions.
> Julia
>>> Child made an intense hands-on study of French cuisine (mainly because
>>> she couldn't really cook and wanted to learn to cook to please her
>>> husband), "translated" the art of French cooking for the American
> public,
>>> and turned the course of American cooks' approach to food and cooking
>>> from "Mamie Eisenhower bland" to a far more educated palate and the
>>> inspiration to do so. PBS almost reluctantly put her on the air and
> was
>>> very unsure of what success the program might have.
>>
>>
>> Absolutely disagree! Julia was a good cook before the show aired.
>>
>> Andy
>>
>
> Andy, read it again. That's not what I said. Julia had become a very
> accomplished cook and baker in France before returning to the US, and had
> co-authored Mastering the Art of Frech Cooking before doing the TV show.
> She was also extremely shy in many areas. PBS was at first a bit
reticent
> because they didn't know if the show would have appeal.


Wayne,

Mom put on the TV and we didn't have remote control. We sat there and
absorbed it.

We didn't know her history for a decade or so.

Andy

On Sun 27 Jul 2008 12:48:31p, Andy told us...

> Wayne Boatwright said...
>
>> On Sun 27 Jul 2008 12:35:01p, Andy told us...
>>
>>> Wayne Boatwright said...
>>>
>>>> On Sun 27 Jul 2008 08:57:03a, Billy told us...
>>>>
>>>>> On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
>>>>> > wrote:
>>>>>
>>>>>>He's what some call a "celebrity" chef, in Fall River he was just
>>>>>>another cook.
>>>>>
>>>>> That's kind of like saying Julia Child was just a file clerk at OSS
>>>>> Emergency Sea Rescue Equipment Section .
>>>>
>>>> Hardly. Emeril is more entertainer than chef/cook, at least on TV.
He
>>>> became creative in the microcosm of established New Orleans cuisine,
>>>> had great promoters, and a drive to propel him to stellar
proportions.
>>>> Julia Child made an intense hands-on study of French cuisine (mainly
>>>> because she couldn't really cook and wanted to learn to cook to please
>>>> her husband), "translated" the art of French cooking for the American
>>>> public, and turned the course of American cooks' approach to food and
>>>> cooking from "Mamie Eisenhower bland" to a far more educated palate
and
>>>> the inspiration to do so. PBS almost reluctantly put her on the air
>>>> and was very unsure of what success the program might have.
>>>
>>>
>>> Absolutely disagree! Julia was a good cook before the show aired.
>>>
>>> Andy
>>>
>>
>> Andy, read it again. That's not what I said. Julia had become a very
>> accomplished cook and baker in France before returning to the US, and
had
>> co-authored Mastering the Art of Frech Cooking before doing the TV show.
>> She was also extremely shy in many areas. PBS was at first a bit
>> reticent because they didn't know if the show would have appeal.
>
>
> Wayne,
>
> Mom put on the TV and we didn't have remote control. We sat there and
> absorbed it.
>
> We didn't know her history for a decade or so.
>
> Andy
>

And as a well known radio pesonality says, "...and now you know the end of
the story." :-)

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Parent's Day
-------------------------------------------
Flirt: A woman who thinks it's every
man for herself.
-------------------------------------------

Edwin Pawlowski wrote:

> Almost as bad as that what that guy in Buffalo did to chicken wings. Used
> to be able to buy the for 5¢ a pound. Now they cost way to much to enjoy.
> Oh, baby back ribs used to be a throw-away too.

Growing up in the south, we ate meats that were not expensive, like neck
bones, chicken wings, ribs, skirt steak, oxtail, liver, crabs, bone
marrow, flounder, crawfish, pig's feet, sweetbreads, tripe, ham hocks,
fat back, catfish, hog jowls, chitlins, turtle. Most of those were
throw-away foods, but not anymore.

Thursday, I went to Super 1 Foods, a local chain. They had chicken
wings for 2.19 per pound, and chicken tenders were 1.99. I wish the
prices had been reversed.

Becca

"Woolstitcher" > wrote in message
...
>
> "Billy" <Hereiam@hotmaildotcom> wrote in message
> ...
>> On Sat, 26 Jul 2008 15:51:18 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Only one comment... Will "BAM!" become passé? I dunno, but it will
>>>always be *stupid*.
>>
>> Only one commet here. I don't watch, therefore I have nothing to
>> complain about.
>
> That's 3 comments
>
No, that's two comments and a commet.

:-)
Jon

Andy wrote:
> Wayne Boatwright said...
>
>> On Sun 27 Jul 2008 12:35:01p, Andy told us...
>>
>>> Wayne Boatwright said...
>>>
>>>> On Sun 27 Jul 2008 08:57:03a, Billy told us...
>>>>
>>>>> On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
>>>>> > wrote:
>>>>>
>>>>>> He's what some call a "celebrity" chef, in Fall River he was just
>>>>>> another cook.
>>>>> That's kind of like saying Julia Child was just a file clerk at OSS
>>>>> Emergency Sea Rescue Equipment Section .
>>>> Hardly. Emeril is more entertainer than chef/cook, at least on TV. He
>>>> became creative in the microcosm of established New Orleans cuisine,
> had
>>>> great promoters, and a drive to propel him to stellar proportions.
>> Julia
>>>> Child made an intense hands-on study of French cuisine (mainly because
>>>> she couldn't really cook and wanted to learn to cook to please her
>>>> husband), "translated" the art of French cooking for the American
>> public,
>>>> and turned the course of American cooks' approach to food and cooking
>>>> from "Mamie Eisenhower bland" to a far more educated palate and the
>>>> inspiration to do so. PBS almost reluctantly put her on the air and
>> was
>>>> very unsure of what success the program might have.
>>>
>>> Absolutely disagree! Julia was a good cook before the show aired.
>>>
>>> Andy
>>>
>> Andy, read it again. That's not what I said. Julia had become a very
>> accomplished cook and baker in France before returning to the US, and had
>> co-authored Mastering the Art of Frech Cooking before doing the TV show.
>> She was also extremely shy in many areas. PBS was at first a bit
> reticent
>> because they didn't know if the show would have appeal.
>
>
> Wayne,
>
> Mom put on the TV and we didn't have remote control. We sat there and
> absorbed it.
>
> We didn't know her history for a decade or so.
>
> Andy
My 46 yo daughter claims we didn't need a remote when she was young
because she could tell numbers when very young and could run back and
forth to change channels for dear old dad. She's pretty much on the mark
with that one.

George Shirley said...

> Andy wrote:
>> Wayne Boatwright said...
>>
>>> On Sun 27 Jul 2008 12:35:01p, Andy told us...
>>>
>>>> Wayne Boatwright said...
>>>>
>>>>> On Sun 27 Jul 2008 08:57:03a, Billy told us...
>>>>>
>>>>>> On Sun, 27 Jul 2008 10:38:29 -0500, George Shirley
>>>>>> > wrote:
>>>>>>
>>>>>>> He's what some call a "celebrity" chef, in Fall River he was just
>>>>>>> another cook.
>>>>>> That's kind of like saying Julia Child was just a file clerk at OSS
>>>>>> Emergency Sea Rescue Equipment Section .
>>>>> Hardly. Emeril is more entertainer than chef/cook, at least on TV.
>>>>> He became creative in the microcosm of established New Orleans
>>>>> cuisine,
>> had
>>>>> great promoters, and a drive to propel him to stellar proportions.
>>> Julia
>>>>> Child made an intense hands-on study of French cuisine (mainly
>>>>> because she couldn't really cook and wanted to learn to cook to
>>>>> please her husband), "translated" the art of French cooking for the
>>>>> American
>>> public,
>>>>> and turned the course of American cooks' approach to food and
>>>>> cooking from "Mamie Eisenhower bland" to a far more educated palate
>>>>> and the inspiration to do so. PBS almost reluctantly put her on
>>>>> the air and
>>> was
>>>>> very unsure of what success the program might have.
>>>>
>>>> Absolutely disagree! Julia was a good cook before the show aired.
>>>>
>>>> Andy
>>>>
>>> Andy, read it again. That's not what I said. Julia had become a very
>>> accomplished cook and baker in France before returning to the US, and
>>> had co-authored Mastering the Art of Frech Cooking before doing the TV
>>> show. She was also extremely shy in many areas. PBS was at first a
>>> bit
>> reticent
>>> because they didn't know if the show would have appeal.
>>
>>
>> Wayne,
>>
>> Mom put on the TV and we didn't have remote control. We sat there and
>> absorbed it.
>>
>> We didn't know her history for a decade or so.
>>
>> Andy
> My 46 yo daughter claims we didn't need a remote when she was young
> because she could tell numbers when very young and could run back and
> forth to change channels for dear old dad. She's pretty much on the mark
> with that one.


I'd get pushed around as the human remote control! Baby of the family!

Andy

George Shirley wrote:
> Andy wrote:

> If you're talking about Emeril he's not Cajun, he's a Portugese from
> Fall River, Mass. He just cooks some Cajun stuff and has a restaurant in
> New Orleans plus in other places. He's what some call a "celebrity"
> chef, in Fall River he was just another cook.

Emeril grew up working in a family bakery. When he graduated from
high school he had a college scholarship in music but decided instead to
attend Johnson&Wales Culinary Institute in nearby Providence, RI.
He got a job in NOLA after graduation and was "discovered" by some
restaurant bigwig family--Brennan's maybe?

If you watched him when he first appeared on TV he was rather shy and
embarrassed easily. The BAM and garlic thing and other repetitions were
a way to fill empty air time when he really didn't know what to say.
He's not very eloquent, but he sure has inspired a lot of folks to cook.

I grew up 15 miles from Fall River and used to love to watch him because
his accent reminded me of home.

gloria p

Gloria P wrote:
> George Shirley wrote:
>> Andy wrote:
>
>> If you're talking about Emeril he's not Cajun, he's a Portugese from
>> Fall River, Mass. He just cooks some Cajun stuff and has a restaurant
>> in New Orleans plus in other places. He's what some call a "celebrity"
>> chef, in Fall River he was just another cook.
>
> Emeril grew up working in a family bakery. When he graduated from
> high school he had a college scholarship in music but decided instead to
> attend Johnson&Wales Culinary Institute in nearby Providence, RI.
> He got a job in NOLA after graduation and was "discovered" by some
> restaurant bigwig family--Brennan's maybe?
>
> If you watched him when he first appeared on TV he was rather shy and
> embarrassed easily. The BAM and garlic thing and other repetitions were
> a way to fill empty air time when he really didn't know what to say.
> He's not very eloquent, but he sure has inspired a lot of folks to cook.
>
> I grew up 15 miles from Fall River and used to love to watch him because
> his accent reminded me of home.
>
> gloria p
Damn, I was stationed in Newport, RI for a good bit, riding destroyers
and used to go over to Fall River for good food and, uh, a bit of fun.
It beat the heck out of Providence for liberty at that time - 1959-1960.
Of course you probably weren't even born then. :-})

Gloria P said...

> George Shirley wrote:
>> Andy wrote:
>
>> If you're talking about Emeril he's not Cajun, he's a Portugese from
>> Fall River, Mass. He just cooks some Cajun stuff and has a restaurant in
>> New Orleans plus in other places. He's what some call a "celebrity"
>> chef, in Fall River he was just another cook.
>
> Emeril grew up working in a family bakery. When he graduated from
> high school he had a college scholarship in music but decided instead to
> attend Johnson&Wales Culinary Institute in nearby Providence, RI.
> He got a job in NOLA after graduation and was "discovered" by some
> restaurant bigwig family--Brennan's maybe?
>
> If you watched him when he first appeared on TV he was rather shy and
> embarrassed easily. The BAM and garlic thing and other repetitions were
> a way to fill empty air time when he really didn't know what to say.
> He's not very eloquent, but he sure has inspired a lot of folks to cook.
>
> I grew up 15 miles from Fall River and used to love to watch him because
> his accent reminded me of home.
>
> gloria p


gloria p,

What a nice story and association!!!

Thanks,

Andy