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Favorite TV Chef!

Date: Fri, 10/19/2007 - 11:29

Submitted by Frogpatch
on Fri, 10/19/2007 - 11:29

Posts: 5381 Credits: [Donate]

Total Replies: 210


When I was growing up there was the Galloping Goumet and Julia Child. Other guys were watching Combat and I was watching cooking shows. Then came Justin Wilson and Pierre Franey and that strange frugal gourmet guy Jeff Smith. Now there is the food network and also Create network. My wife records Lidia Bastanich every day so we can watch it at night. Rachel Ray has become her own corporation. Bobby Flay took Southwest to another dimension and and we all watched as the that chef lost his business in the reality show. The list is endless.
The weekend is starting and half the country is going to try a recipe they got from Jaques Pepin or Mariane Esposito. So tell me please, who is your favorite celebrity chef and why?


Ok...lutefisk is a cod fish that is preserved in lye and dried to preserve it. WHen you get ready to cook it, it has to be boiled to get the lye out. It ends up looking like a big ball of fish mucus. And it stinks so bad. Just the fumes alone could probably take the paint off the walls. My greatgrandma used to boil it, then take that mucus fish stuff and put it in one of those old fish shaped forms (like you use for jello) and bake it in the oven in that fish form. It turns out alright and flakey like a normal fish. Then you cover it with a white sauce to hide what your eating. When I was little, my family would go to the Friends of Scandinavia Lutefisk dinner. It was buffet style. All of us kids would load our plates with the Swedish meatballs and lefse, so by the time we got to the lutefisk, we wouldn't have any more room on our plates. But, pickled herring is awesome! Have some of that on rye crisp bread. That's those dark brown crackers with the holes in it. You can get them in grocery stores. They are sold in big wheel shapes. The crackers are kind of tasteless, but I could eat the pickeled herring all day.


lrhall41

Submitted by swedishgirl on Tue, 10/30/2007 - 12:36

( Posts: 326 | Credits: )