Serious Eats - seriouseats.com

I miss bbq munchos, planters cheeseballs (there is another brand available now in a large container that are good but...) and morton raspberry filled powdered donuts. Oh, those were the days.

Ina paid her dues with a successful specialty shop in one of the richest markets in the world. Giada may have had a financial leg up being the granddaughter of Dino DeLaurentis but she knows how to cook - this is obvious. Her food is great and whether or not her tits are on display, it's her cooking that gives her credibility. If you're not interested in her cleavage, don't look. If you want to attack TV cooking "personalities," focus on the ones who CAN'T cook - God knows there are lots of them.

This one is an absolute no brainer. I am a software programmer and fortunate enough to work for a company that allows me to work from home, I try my best to make a point of living in a different city every year, I pack light and go. I've gone from southern cali, mid-west to the east coast and NOTHING compares to the mexican food in San Diego! Travel just 60 miles up the coast to Los Angeles and the difference is night and day, doesn't even deserve to be mentioned in the same category. San Diego is on the border of Mexico, and the mexican food gets exponentially worse the farther you get from it. Ask anyone who has actually tried mexican food in mulitple cities, I will guarantee the same response, San Diego hands down. Anyone who calls them nachos instead of carne asada chips, or taquitos instead of rolled tacos can automatically be discredited in this discussion. Those of you who have lived in San Diego will know what I mean.

My understanding of soul food is that it is a subset of Southern cooking that grew out of the dishes developed by the slaves to make do with the "unwanted" foods and cuts of meat that were left for them (my mother is of Norwegian and African-American descent, and this is what she always told me). Thus, soul food includes things like black-eyed peas, ham hocks and collard or dandelion greens, chittlins/chitterlings, and yams or sweet potatoes (especially when they're used as sweeteners, as in pie). Given that the provenance of slavery was the American South, these dishes have since become incorporated into the canon of Southern food and eaten by all kinds of people (including my very mixed family). And that is, I think, a beautiful thing.

I used to go to the LA Reader office on Friday mornings to collect my mail, then I'd stop in the chain drugstore nearby to pick up a piece of beef jerky, and a package of vanilla creme sandwich cookies, which I'd eat while driving to my day job. Not together, just back-to-back. Can't remember if I ate the jerky or the cookies first, nor why I thought those would make a good breakfast.

WOW!
I 'm shocked at the amount of negative cooments directed towards Brian Boitano's ability to pull-off the cooking gig!
Obviously, and I do mean obviously, those who so were so quick to criticize Brians ability, really haven't a clue about the person himself. This man has been cooking(well) for 20+ years and is well capable of pulling-off the show. Give the guy a chance for crying-out-loud.
After all, this man represented this fine country in the Olympics and won 1st and continued to represent this fine country in many, many other ways.
Don't be so darn quick to judge a proven "winner".
Please, pursue your negative energy with something/someone who is damaging this fine country. Mr. Boitano deserves kind and fair comments at the very least.

I loved it, it was nice to see that silly side of Brian B...and he had some good ideas too. I am definitley going to make the goat cheese balls, they looked fantastic.

Funny entertaining show! Thank you Brian

Just finished watching What Would Brian Boitano Make? I LOVED IT...very campy.
Nice to see you again, Brian.

I used to watch a lot of FN back in the early days. I enjoyed Jack McDavid, Mario Batali, Sara Moulton. Now, I never watch FN. The turning point, for me, was when Rachel Ray became a "star" (gag).
Now if I want to learn something about cooking, I tune in PBS, and watch Jacques Pepin, Lidia, or the two ladies on America's Test Kitchen.

@lexophile- I guess just often......my bad. I just got so annoyed by the insta-slam Brian was getting that I jumped in all the way.

Amendment: "Give it a chance, some of you are willing to watch that D**che Guy Fierri without so many qualms."

Feel better. ;-)~

Grilled with the husk on! NO need to soak or remove the silk beforehand unless the husk is extremely dried out. Then, butter and seasalt and the shameful secret.

When it comes to corn on the cob--ONLY crappy powdered black pepper will do, in enormous stomach burning quantities. I will choose it over the finest fresh cracked in an instant. Only for corn...and sunny side up eggs.