Where my fellow cooks at???

[Hockeynut!]

I'm in charge of making dessert for our Christmas get together. 14 people, no one's too picky but no one has exotic palates either. Ideas? Last year I made a cheesecake. Not really looking for a pie/cake, I'd prefer something a little more challenging.

[count2infinity]

Figgy pudding...

My favorite dessert as a kid was fruit filled kuchen. My mother hasn't made it since my grandfather passed (2003) but I remember loving it. The only thing I truly remember from the recipe was that I loved the poppyseed one, and they were always filled with this stuff: http://www.solofoods.com/product-catego ... y-fillings" onclick="window.open(this.href);return false;

[ville5]

Made this for the first time a few months ago, love the flavor combination.

Green Pea Risotto With Pancetta & Mushrooms

...that looks like it'd be awesome with some blackened fish. .

[Shyster]

Second the figgy pudding, but you should do it right and steam the pudding. It's best done in a pudding mold like this: " onclick="window.open(this.href);return false;.

[tifosi77]

Made this for the first time a few months ago, love the flavor combination.

Green Pea Risotto With Pancetta & Mushrooms

...that looks like it'd be awesome with some blackened fish. .

I'm not a huge fan of short-grain rice with seafood (unless it's a pealla), but go forth and be fruitful and share your results. I love finding out I love something I was initially reluctant to embrace.

[blackjack68]

Death By Meatloaf?

http://www.cnn.com/2014/12/18/us/meatlo ... ?hpt=hp_t2" onclick="window.open(this.href);return false;

[shafnutz05]

Death By Meatloaf?

http://www.cnn.com/2014/12/18/us/meatlo ... ?hpt=hp_t2" onclick="window.open(this.href);return false;

The gears of Bob Evans and Cracker Barrel are lubricated by old people dollars.

[blackjack68]

And rednecks, don't forget rednecks.

[columbia]

Top Chef:

Spoiler:

It was no real surprise that Katsuji (sp?) went out and, as he said, he probably shouldn't have made it that far. My guess is that Gregory - who could win - was next on the chopping block.
I thought the Thoreau dish by Mei was extra awesome and glad that she won. Also, that must have been one hell of a carrot soup; it seems like it was a risk to present something that minimal in an elimination round.

[count2infinity]

http://www.salon.com/2014/08/08/how_one ... wers_hell/" onclick="window.open(this.href);return false;

[columbia]

A few thoughts:

1.) I wouldn't be caught dead in his restaurant.
2.) He's extra-obnoxious.
3.) The only time I ever watch his show is if I am at my parents house and I'm trying to while away the time. Having said that, I'd probably check out just about every establishment he goes to, if they were in my town. He likes to feature oversized, unhealthy and sloppy messes....almost all of which look pretty good.

[shmenguin]

I like his show. Its not at all related to the real problem - those staged drama shows like restaurant stakeout impossible or whatever they're called.

[redwill]

http://www.salon.com/2014/08/08/how_one ... wers_hell/

I would put the demise of the Food Network squarely at the feet of Emeril Live.

I've got nothing against Emeril Lagasse, but the shouting at a bunch of frenzied, cheering yahoos really put me off. "KICK IT UP A NOTCH!" "GAHHHLIC!" "PORK FAT RULES!"

Bleh.

[canaan]

http://www.salon.com/2014/08/08/how_one ... wers_hell/

What a pretentious pile of garbage--the article not the chef.

[viva la ben]

Asphalt blackened pretzel crusted potted meat with a malt liquor demiglace, garnished with beer battered deep fried pork cracklins.

[shmenguin]

That article reads as someone who's mad about something, but doesn't know what. So he yells at the easiest target.

[count2infinity]

I personally like most of guy fieri's stuff as I've noted in this thread before. I thought it was a ridiculous article as well.

[skullman80]

I have no problem with Fieri either. He doesn't try to pass himself off as some 5* chef or anything. Triple D is fun to watch. Fiere is more of a tv personality than a chef on Food Network anyways, but the guy does know about food.

[redwill]

It's just older people not liking the newer stuff. Sorta like people complaining the MTV doesn't show music videos anymore.

I agree with the author that Food Network is almost unwatchable nowadays (although, ironically, I do like Diners, Drive-Ins, and Dives). I miss the sedate cooking shows of Batali, Emeril (prior to Emeril Live), Curtis Aikens, Ming Tsai, etc. I especially miss Chef du Jour.

[count2infinity]

That's one thing I do miss from Food Network, just plain cooking shows. I think they might be on during the day, but during times that i'm actually watching all I see are reality type shows and competitions.

[skullman80]

They do seem to show more actual cooking shows during the day. Which makes sense I guess, because that is when most of their "target" audience... re: stay at home mo/dadss are probably home etc. Most of the competitions are on in primetime.

The cooking channel, which I think is owned by Food Network seems to show more actual cooking shows rather than competitions/reality stuff etc.

[canaan]

It's just older people not liking the newer stuff. Sorta like people complaining the MTV doesn't show music videos anymore.

I agree with the author that Food Network is almost unwatchable nowadays (although, ironically, I do like Diners, Drive-Ins, and Dives). I miss the sedate cooking shows of Batali, Emeril (prior to Emeril Live), Curtis Aikens, Ming Tsai, etc. I especially miss Chef du Jour.

The cooking channel is catered towards more of this style.

[tifosi77]

http://www.salon.com/2014/08/08/how_one ... wers_hell/

I would put the demise of the Food Network squarely at the feet of Emeril Live.

I've got nothing against Emeril Lagasse, but the shouting at a bunch of frenzied, cheering yahoos really put me off. "KICK IT UP A NOTCH!" "GAHHHLIC!" "PORK FAT RULES!"

Bleh.

Emeril LIVE is what made Food Network viable in its early days. But for the success that show enjoyed, it's doubtful Food Network would have survived much past 2000. All of the stand-and-stir demonstration shows featured chefs in their restaurant whites, even if all they were doing was Italian grandmother cooking. Emeril LIVE was the archeopteryx of cooking shows, the show that propelled cooking shows from educational/informative to entertainment. Now when you watch a show on Food Network or Cooking Channel, there are no chef coats to be seen (even on the actual chefs). The hosts are soccer moms and bloggers and a range of terribles. LIVE was the tipping point in the democratization of cooking on TV, for better or worse.

Asphalt blackened pretzel crusted potted meat with a malt liquor demiglace, garnished with beer battered deep fried pork cracklins.

Always gets a laugh.....

http://guysamericankitchenandbar.com/" onclick="window.open(this.href);return false;

[tifosi77]

Should also add that the transition away from the staid professional was first begun with Rachael Ray's '30 Minute Meals'.

[Dickie Dunn]

http://www.salon.com/2014/08/08/how_one ... wers_hell/

What a pretentious pile of garbage--the article not the chef.

Pretty sure that can be said about every article to appear on Salon.