We ate at Peanut Butter & Co. a couple of weeks ago on our trip to NYC. Be warned: It's a very small shop--probably 5 or 6 tables. But everyone in our group liked their sandwich (with carrots & chips). My 9 year old ordered the Elvis, a grilled PB and banana. Bacon is an option but we figured he was sacrificing more than a few cholesterol points on the sandwich without bacon. S'Mac was also on our agenda but we didn't make it so we'll have to go on our next trip up.
I like both but there's something to be said for eating a nice piece of dark chocolate paired with a good, fruity red wine.
I don't disagree with your basic premise that Emeril has done a lot for the cause of serious and delicious food. He was always out in front for various causes and groups.
However, I was more than tired of "Emeril Live," which he "bam"med to death. I mean, what cooking show really needs its own live band? At that point, I decided he was more about entertainment than cooking and stopped watching. I also think the beginning of the end for "Emeril Live" was when Alton Brown got Emeril's 8 PM time slot. When I saw Alton in Nashville, he joked about not looking Emeril in the eye when he passed him in the hall.
Anyone know the status of Alton Brown's negotiations for "Good Eats"? Last I heard he & FN hadn't reached an agreement but that was back in the summertime.
Or perhaps it was a close second to Knowlton asking Donatella if she knew what she was talking about.
What a pretentious little snot-nosed brat Knowlton is. On previous episodes, I chalked it up to the editing so the tension could be ratcheted up. I couldn't excuse last night: he was just insufferably rude.
I've got a throwdown challenge for Mr. Knowlton: I'm from New England. Come make me a lobster roll and I'll tell you if it passes the test.
Heat.
By controlling how hot a sugar mixture gets you can make marshmallows, cotton candy or ice cream or let it go all the way to caramel, for example.
Lake Champlain Chocolates does a chocolate of the month gift. We got one for my parents and they loved it.
Nice video but that's way too much mayo from what I could see. You really want just enough to hold things together. Also, invest in a nutcracker so you won't have to use your knife blade (!) to break the claw.
Why am I craving lobster at 8 AM??
A friend of mine who did her graduate education in England called this the "turducken of carbs."
It reminds me of poutine: French fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy).
Alton Brown: he's smart and has a lot of common sense. And he's not a dumbass :-)
I also like Nigella because it's good to see someone who thoroughly enjoys eating the way she does.
His show was overkill on Food Network. We enjoyed him at first but got tired of him very quickly. So no, we won't follow him to Fine Living.
Here on the left coast, Essence of Emeril is not available except in the day time. this is sad because working folk don't get a chance to see it. I wasn't really fond of the night time show, but, at least, he cooked. All the phony stuff they put on now is truly annoying. Too much making of cakes, silly contests and contrived stuff.
Paula Dean and Rachel Ray are too much. Annoying, trite and phony! My food shows come on PBS these days where the artist/cook really cooks and you learn something. Three exceptions come to mind - Giada, Ina Garten and Ellie Krieger. I also watch Alton Brown when I can. he's funny and has his facts in order. If Tyler Florence is on, I haven't found his show
For a minute, I thought JEP was back! I am with wookie. I am also proud to be a food whore!!!!!!! Send me everything, every month.
All of the above, please.
Yeah, can you tell I'm a greedy, food-whore?
(Hi JEP)
I loved the Harry & David fruit of the month gift given by my brother a few years ago. Pristine, juicy and at the peak of ripeness, these fruits were amazing.
I would love coffee of the month as well :D
For the bacon of the month fan, check out Bacon is Meat Candy Bacon club at www.cvwine.com. The site is quite entertaining!
Definitely peanut butter. I, too, have eaten at Peanut Butter & Co. in New York (and LOVED it), but I'd love to have a more upscale restaurant and definitely an even larger menu than they currently do. Peanut butter can be used in so many ways - from sweet to savory, appetizers to dessert, Latin American to Thai flavors, and just about everything in between.....
Oh my gosh - a garlic restaurant! Brilliant!
eatorama - ever heard of "Cheeburger Cheeburger"? They do something like that, with all the crazy toppings & whatnot. Give 'em a google search sometime, check out the website. We got one in LR about a year ago (or so), but... honestly... when I went there it was all hype and not a lot of delivery.
@johnfred--you made me think about a sauce I haven't made in a long time--vanilla bean burre blanc. The vanilla bean is opened and added into the cream and vinegar when they are reduced. Then you remove the bean and proceed as usual.
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