I still don't understand why we use the root word "humane" when referring to animals.
We should just say "kind" and get it over with.
Veal is good, but it's not something most people eat on a regular basis. Even omnivores.
Jasmine rice always smelled floral to me...not nutty. Although, it does smell nutty when it's uncooked...
Caramelize for one HOUR? That sounds a bit excessive...it shouldn't take THAT long to caramelize.
One of my favorites is a shot of Chambord in a flute of champagne and garnished with several raspberries or blackberries.
The only thing good left on the Food Network is Monday at 9:00 AM Central Time. Molto Mario. And they're re-runs and as far as I know, won't be on much longer.
I still like Boy Meets Grill, but I'm finding more and more that I'm watching the Travel Channel when I want my "Foodie" fix.
Anthony Bourdain's No Reservations and Andrew Zimmerman's Bizarre Foods are great shows. There's nothing like them on the rest of TV except perhaps Alton Brown's "Road Tasted" which is not a permanent series.
Emeril Live=Thumbs Down for me.
Oh...One more thing...Cotija cheese transforms any torta into something divine. I just LOVE Cotija!
Admittedly, that sandwich looks great.
But, Tortas are just sandwiches.
I dunno, maybe it's because I grew up on the border, but this doesn't seem all that revolutionary to me.
I mean, in your first paragraph, if you had replaced the word "torta" with "sandwich" it would've still made sense, since no two sandwiches are alike.
AWESOME...hahahaha....the salt was an awesome move...LOL
I was kind of hoping you did mean stuffed peppers. Those would be extravagant and awesome burrito fillers!
Good eye, Serious Eaters--the poblanos has been fixed; but Sean, I'm gonna stick with the nutty description, though it is a sweeter nutty scent that could be deemed as floral I suppose.
Or green chile strips or dice? Rellenos are whole green chiles stuffed with cheese and meat, then breaded and fried.
Bonny in New Mexico
Called a 'James Bond' at Le Fumoir in Paris, France.
I guess I am going to be in the minority. I love Emeril Live and I am sorry to see it go. While it is a cross between entertainment and serious cooking, I have had good experiences with the recipes. And for the experienced cook, Emeril gives a good demonstration that you can turn into your own recipe. For me, Emeril was the new Julia Child. I find the entertainment to be fun and I enjoy the celebrity guests that stop in. My biggest complaint was that there were too many reruns. I wish they could tape more shows and show more cooking. If the FN is going to resort to more dumbed down cooking shows and "reality" or competition-type shows, they will lose me as a viewer. Food Network has the opportunity to become the serious go-to place for cooks and people looking for good food information. I would be OK if they revitalize or revamp the Emeril Live show, but I will miss Emeril and his entertainment.
Thumbs UP!
Essence of Emeril is my favorite on FN. Live was trite and annoying. Chef's and great cooks aren't enough - they want SEXY STARS to exploit and overexpose, literally and FIGUREatively. They change and become obnoxious. I'm glad Emeril is staying - Essence is what I want to see in a cooking show. Recipes, techniques, expertise, wine pairings, etc. So far, the only "Star" who doesn't seem to have her name on everything, who we don't have to watch her eat her way through every city on the planet, is Ina Garten. I'll just bet they've tried, but she seems to be content and her cooking is awesome. Paula Deen - dump the "party" and stick to your home cooking show. Learn some lessons before it's too late.
Emeril was ground breaking and if you do not acknowledge that you are just being obtuse. He was the guy who did a stand and stir and turned it into big deal tv. He has a lot of energy and he's likable. The formerly about Food TV took what years of Julia, Graham Kerr and a host of PBS cooks were doing and made it "prime time" baby. Imagine for those who have never worked in TV or Radio what that was like; it was a freaking revolution.
Before 1993 you did not see chefs cooking prime time. You saw them on PBS or a morning show.
Soon after Food TV came chefs and bakers you never heard of came on TV and showed you how to make the best stuff. I was freaking hypnotized.
Faceless cookbook authors and chefs I had never heard of blew my mind with their recipes. How did that effect today? You all know the names, faces restaurants, cookbooks, recipes and biographies of a lot of chefs and food stylists. Chefs are on Primetime TV, in the news, on NPR radio.
Our own Dorie Greenspan was on NRP people http://www.npr.org/templates/story/story.php?storyId=16362480
The fact that I can chat with Dorie on this blog and on EGullet, drop comments on Mario Batali, even talk with you good people about these things to me is like heaven on earth. This is all because (SURVEY SAYS) Foodtv and Emeril made being a foodie main stream. Get David Kemp's book United States of Arugula. He goes over all of this.
I am not so happy about never having been to Emeril Live (whine whine CRY) but I acknowledge him and his contributions. I am sure he gave up a lot of opportunities to be the face man for Scripps, but that was a choice he made. Cough Cough anyone recall the prime time show Emeril on CBS a Linda Bloodworth-Thomason written disaster. I still watched it.
Years ago I ate at Delmonico's in Las Vegas when it was newly opened. Hubby and I, forever dieting, ordered the roast chicken which was carved tableside. So delicious I turned around and put the entire plate on the table and if we could have eaten the bones, we would have. To this day that memory of that chicken (of all things) still makes us laugh.
Plus if rumour was right, we had walked in just a bit after Emeril kicked out Robin Leach for his behaviour
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