Serious Eats - seriouseats.com

Here are my comments
I DVR'd this and just finished watching it. I am exhausted and I didn't cook either. I agree the show was jumpy. Normally I would defend Chef Ramsey but this was not a good showing. If this is an ongoing series then less attention to telling me what to do and more on how and why I am doing it. I want my "F Word" Chef back where he actually teaches you how to cook.

I DVR'd this and just finished watching it. I am exhausted and I didn't cook either. I agree the show was jumpy. Normally I would defend Chef Ramsey but this was not a good showing. If this is an ongoing series then less attention to telling me what to do and more on how and why I am doing it. I want my "F Word" Chef back where he actually teaches you how to cook.

I will miss Gourmet. I was wondering where my request to resubscribe was. Now I know. I recreated many of the recipes using affordable ingredients with great results. Substituting worked for me and my meals were not expensive. I was reading my local newspaper and boom there it was. Gourmet trashed. I could not believe it. Sure it had it's share of problems, but what publication doesn't. I am glad epicurious is still around though. Well thank goodness for Bon Appetit and Food and Wine. I subscribe to other food magazines also so there will be one less in the mailbox for my husband to complain about.

hungrychristel-I make my own pickles and use my home grown cayenne peppers in the brine with the normal pickling spices, water, vinegar(white and cider) and pickling salt. (lemonfair gave me a recipe for half sour dills when I lost my recipe and I added my own touch with the cayenne peppers) Gives the pickles a whole new flavor.I fry them using a combination of my Mom's recipe and a recipe from Theresa Grant (Fried Dill Pickles) that I found on the Food Network site. My Mom used buttermilk and chopped fresh dill mixed with the flour. Use just enough buttermilk to get the batter to adhere to the pickles. I also use the pickle juice, egg,flour and hot sauce to dredge in as well. The pickles are wonderful. Try it. Let me know how it goes.

lemonfair it worked. Awesome! My pickles were spectacular. I am going to use your recipe from now on. I wanted to use the dill umbels from my plants and this was the perfect opportunity. I am going to make pickles all year long thanks to you!

There were 11 of us in my family and soup stretched the farthest for dinner. I have been making soup since I was 8 years old. My friends and family call me the Soup Queen. They beg me to make soups for them. I make Matzo ball soup, hot and sour soup, chicken noodle soup, sausage, kale and white bean soup, lima beans, black eyed peas, split pea soup with ham, lentil soup, pinto bean soup, cabbage and hamhock soup, and many more that I think up. After the holidays I make soups from the leftovers-Thanksgiving leftover soup, Easter leftover soup, Christmas leftover soup and everyone loves them. One of my sisters hides the soup from her husband and eats it all by herself. I love all soups.

I love Philly burgers but being a Jerzee girl my favorite burger is actually in Atlantic City. Gallagher's pub is an offshoot of Gallagher's Steakhouse located in Resort's casino on the dining level. The Gallagher burger is juicy, cooked to order and you can choose from an array of toppings. My husband laughs at me when I eat one because all I say after my burger arrives and I bite into it is ummm, ummm, ummm. You cannot talk to me til I am done. It is worth the ride,although we are usually already downa shore anyway.

OMG. I did not realize Mr. Martino's was still open. Now I have to make a special trip there.

OMG! I haven't had one of these since '92. I am definitely going to try and find Moes and get two of these bad boys. What a memory for me. And thanks to Hawk Krall for turning me on to a new website. I am known for my whitefish salad and being an African American woman, people are amazed. I then tell them I worked for a Jewish butcher and his wife from the time I was 10 years old until I was 17, and they taught me how to make traditional Jewish foods.

Ok week 2. I am going with three contenders-Debbie, Michael and Jamika. We need some new blood on FN and these three will diversify the show and maybe bring in some new viewers.