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Emeril must die!

Ernest Friedman-Hill
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Joined: Jul 08, 2003
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  34

I am a Food TV junkie. Whenever the TV is on in the background, it's the Food Channel. I love Rachael Ray. I love Alton Brown. I have no problems with Mark Silverstein. I get personally involved when watching Iron Chef. There's only one personality that I absolutely can't stand to watch:
Emeril Lagasse.
I loathe him. I abhor him. He gets stuck in my craw and makes me want to scream out loud. And yet, somehow, I think he gets more airtime than any other chef on Food TV. What is it with this guy? He's the only person in the entire entertainment industry who works so hard to convince you that he's an uncultured, oafish lout. So I turn the TV off whenever he comes on.
Am I the only person who has this anti-Emeril thing going?


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Nathaniel Stoddard
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Joined: May 29, 2003
Posts: 1258
Ernest,
I'm right there with you. I'd add our favorite federal crime-boss Martha to the list of show hosts I can stand on that network. But Alton and Bobby Flay I loved. I haven't had cable in a few years, so no Food Network for me nowadays. Is "On The Grill" with Bobby Flay still on? It seems to have disappeared from their website. Maybe it's "Off The Grill." I forget.


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Max Habibi
town drunk
( and author)
Sheriff

Joined: Jun 27, 2002
Posts: 4118
Originally posted by Ernest Friedman-Hill:
Am I the only person who has this anti-Emeril thing going?

you insult my master: Now we fight!
M


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Don Stadler
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Joined: Feb 10, 2004
Posts: 451
Originally posted by Ernest Friedman-Hill:
There's only one personality that I absolutely can't stand to watch:
Emeril Lagasse.
I loathe him. I abhor him. He gets stuck in my craw and makes me want to scream out loud.

Steady Ernest. Cutting his throat would be only a momentary pleasure and bound to get you talked-about!
[ April 19, 2004: Message edited by: Don Stadler ]
Ernest Friedman-Hill
author and iconoclast
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Joined: Jul 08, 2003
Posts: 24187
    
  34

Originally posted by Nathaniel Stoddard:
Is "On The Grill" with Bobby Flay still on? It seems to have disappeared from their website. Maybe it's "Off The Grill." I forget.

It's hard to keep track of which shows are current and which ones are reruns, but Bobby Flay definitely still has a presence. He has a show "Boy meets Grill".
Last fall I was in Manhattan and had dinner one night at his Mesa Grill on 5th Avenue. A good meal. It was fun to sit quietly at our table and listen to everybody else ask if Bobby came in much.
Michael Matola
whippersnapper
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Joined: Mar 25, 2001
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    2
Put me in the "Emeril must die" camp!
Spices and seasonings are great. Use them all the time, myself. But has anyone else noticed how overseasoned restaurant food is getting? From all this kicking it up a notch and BAM!, it's getting out of control. I mean, garlic's great, but does *everything on the plate* have to have garlic-this garlic-that?!
I blame Emeril.
He's training people to think that if it's not overseasoned, it's not seasoned at all. And this has impact on restaurants, which react to customers' new desires for ever stronger flavors. Why not teach us to appreciate subtle flavors as well?
Incidentally, my wife and I have made going to the student-run restaurants at cooking schools a thing to do. Ok, we've done it only twice already, but we plan to keep doing it.
First was the Cooking and Hospitality Institute of Chicago. Had an outstanding lunch at a fraction of the price you'd pay for such a meal at a regular restaurant. There were two kitchens visible from the dining area. One had a regular class going on at the time, and the other had the students preparing our meals. Highly recommended. Menu changes daily. (Curiously, I can't find restaurant info on their website.)
Next was Schoolcraft College here in the Detroit area. Also was very good, but a prices were closer to a regular restaurant. First time in a long while that I had both an appetizer *and* desert (usually allow myself just one or the other). We'll definitely go back.
[ April 19, 2004: Message edited by: Michael Matola ]
Bear Bibeault
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  67

Yes, Emeril must die! But I'd like throw Bobby Flay and the Iron Chefs in the same pit with him!
Alton Brown rocks!


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Ernest Friedman-Hill
author and iconoclast
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Joined: Jul 08, 2003
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  34

Originally posted by Bear Bibeault:
Alton Brown rocks!

Cool!
He did a Q&A on Slashdot maybe two years ago; did you see it? Pretty entertaining.
Bear Bibeault
Author and ninkuma
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  67


He did a Q&A on Slashdot maybe two years ago; did you see it? Pretty entertaining.

Yes, I did. Vintage AB.
I've had the opportunity to meet the man three times. He's just as engaging, open, approachable and amusing in person as he appears to be on his show.
The previous picture was taken last year when he visited Austin to teach a cooking class. This picture was taken a few years ago when he was here for a book-signing when his book first came out.
Michael Matola
whippersnapper
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Joined: Mar 25, 2001
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    2
Alton Brown rocks!
Agreed.
Because of him I now have mastered risotto, I get shrimp right no matter how I cook them (because I brine them ahead of time), I wash mushroom with no fear of their absorbing too much water, etc.
Max Habibi
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Wot Iz dis 'brine'?
M
Nathaniel Stoddard
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My favorite Alton moment: the Dino Cam (fried chicken episode) -- classic.
Michael Matola
whippersnapper
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    2
Wot Iz dis 'brine'?
In general, brine's a solution that contains salt. For the shrimp you use a combination of salt and sugar, in roughly equal amounts.
So after you've cleaned the shrimp and before you cook them, you soak them in a mixture of salt, sugar, and water.
Alton's original recipe is a little strong for my taste. I'd use about 1/8 cup of sugar, 1/8 cup of salt, and 1 cup of water for 1 pound of shrimp. And I'd only go 15-20 minutes of brining. (And I need to cook a little longer than he recommends in my broiler.) Adjust this all to your taste. (Use a decent olive oil.)
The shrimp will have a slightly salty/sugary flavor, they'll absorb water and plump up, and they'll be less susceptible to overcooking (less likely to get tough and stringy).
Additionally, if you try Alton's shrimp cocktail recipe, I don't think you'll ever go back to boiling or steaming shrimp. Cooking them (1) with shells on, (2) using dry heat, and (3) having brined them, makes them very, very tasty.
I tend not to do the cocktail bit, but just peel and eat while hot. Maybe dip them into some lime juice. Enjoy!
[ April 20, 2004: Message edited by: Michael Matola ]
Ernest Friedman-Hill
author and iconoclast
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Joined: Jul 08, 2003
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  34

Originally posted by Nathaniel Stoddard:
My favorite Alton moment

Scrap Iron Chef. Without a doubt.
Bear Bibeault
Author and ninkuma
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  67

Wot Iz dis 'brine'?

I never cook poultry or pork without brining it first. Makes an enornous difference in the juiciness quotient!
Bear Bibeault
Author and ninkuma
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Joined: Jan 10, 2002
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  67

My favorite Alton moment:
Ohhhh, so many to choose from, but I'd have to go with getting beat up by the Tender and Flakey puppets in 'Crust Never Sleeps'.
Bear Bibeault
Author and ninkuma
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  67

P.S. Anyone who doesn't cook or watch Good Eats must be wondering what drugs we are all on.
Michael Matola
whippersnapper
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    2
BB: I never cook poultry or pork without brining it first.
For poultry I sometimes marinate in yogurt, but I understand buttermilk is more traditional. Haven't tried brining yet.
Barry Gaunt
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An now for somthing completely :mrgreen:


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HS Thomas
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Weapon of Mess Destruction
Pizza has just become fast food (well,the hopes are that it will become even faster than hamburgers and hot dogs as it would be easier to eat on the street.). The northern Italian city of Bergamo offers the Konopizza -looks like an ice-cream cone but tastes like a traditional pizza and costs around �1.
Available in a variety of flavours including classics margherita and capricciosa.
Does anyone think that chef Rossano Boscolo who invented the pizza cornetto , ought to be shot ?
Greece , Italy and Mexico (?) claim to have invented a version of the pizza thousands of years ago. The word pizza meaning pie appeared in the area between Naples and Rome before 1000AD.
Wonder if it will be franchised ?
Concept design of the oven and pizza baking tins

[ April 21, 2004: Message edited by: HS Thomas ]
Bear Bibeault
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  67

Conical pizza? Now that's just wrong!
Jeffrey Hunter
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Joined: Apr 16, 2004
Posts: 305
Emeril's show is like a bastardized child of late-night talk television (come on, a band? an audience in perpetual delight and laughter?) The next thing we'll see is a Jerry Springer spin-off, where guests come in with their favorite recipes and end up getting in arguments and throwing cast-iron skillets at each other.
Anyhow, it seems like the Food Network should be renamed to Emeril-TV. I happen to keep late hours and unfortunately, the midnight hour seems to be Emeril domain.
So, what I AM looking forward to is Iron Chef America. I couldn't be less of a sports fan, but line me up for this show (go Flay! kick Molto Mario's ass!).
Finally, my personal favs:
  • Bobby Flay
  • Julia Child (ahh the old days)
  • Two Fat Ladies (RIP 1/2)
  • Jamie Oliver
  • and of course, Alton Brown (who inspired me to perfect the art of sauteeing mushrooms)
  • HS Thomas
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    Joined: May 15, 2002
    Posts: 3404
    Crusty pizza cones and tomatoes and mozarella that don't ooze water.
    Perhaps they'll brine and toast the seafood for a Nicoise or a Neopolitan.Hope they don't skimp on the anchovies.
    I think it's going to be a disaster but for a measly �1 should one insist on better. Expect to pay �7 to �11 for a decent pizza elsewhere and I'm sure their prices will go up. And what about the trimmings - garlic bread , buttery dough balls, a decent salad. Real Italian ice-cream for dessert.
    Real coffee to finish.
    Off with his head I say!
    James Swan
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    Joined: Jun 26, 2001
    Posts: 403
    Yeah Emeril's pretty retarded with all his Bam-Bamming shite...
    But one show of his had me kind of interested, he had a huge pot in which he boiled shellfish, shrimps, chicken (maybe?), corn-on-the-cob, artichoke, and what I think is called crawfish?
    Looked tasty, what do you call this dish?
    Mark Spritzler
    ranger
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        6

    Emeril does annoy me too. My wife and I just love watching Rachel Ray, she is funny, cute and makes some cool dishes in 30 minutes or less, and we love her $40 a day show. I actually used her recommendation for a breakfast place in San Deigo, and man was that breakfast good.
    You know there was one of those men's magazines, that show scantily clad women, that had one picture of Rachel Ray, that shocked me.
    Mark


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    HS Thomas
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    Joined: May 15, 2002
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    Worth watching
    Gordon Ramsey and Jamie Oliver
    Rick Stein of Pladstow (renamed Pladstein since he opened up a fish and chip shop on top of other restaurants). You also get to see shots of Cornwall.
    Raymond Blanc created the Florette Sea and Earth Salad with a caviar worth �12,000-a-kilo and once only reserved for Russian Tsars.Its total cost came to �635.60. WHAT IS IN A �635 SALAD?
    Florette Baby Leaf salad 50p
    Almas golden caviar �600
    Beluga caviar �9
    Truffle �5
    Gold leaf �5
    Kreel caught langoustines �5
    Cornish crab �2
    Cornish lobster �5
    Moulin Jean Marie Cornille olive oil 50p
    Red romano peppers 50p
    Potato 10p
    30yr old Balsamic Vinegar �3
    [ April 21, 2004: Message edited by: HS Thomas ]
     
    With a little knowledge, a cast iron skillet is non-stick and lasts a lifetime.
     
    subject: Emeril must die!