Had it with the Food Channel...

[RICHARD]

Great information, Richard. You Californians are grilling geniuses.

Do you use the citrus marinade for fish at all? Minus the meat tenderizer?

I never realized how many uses there are for cilantro. Eating it alone is difficult for me. Mixing it with other things, it really tastes great. Especially in salsa and guacamole.



Giada eating those donuts, holy cow!! I hope she had a cigarette afterward.

OH, Why do you read my mind?

I had the tube on and was in the kitchen cooking. I could hear GD 'making out' with her food. It sounded vile-the moans and groans! Then I thought the same thing......Does she roll over and go to sleep?

I saw part of the "Best Thing", It's all re-creations and probably places they had recommended to them.


Shrimp heads, in different forms aren't uncommon, but they are deadly.

Well, not deadly but.......

If you look at a shrimp head carefully you will see a sharp barbed spike that protrudes from in between their eyes. I was eating dried shrimp and got that spike shoved into my gums. I'll spare you the details but it's cost me dearly!

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I had to laugh, just after I posted the last time, someone fired up a feast next door, you could smell citrus all over!


Fish........I have only done the 'foil fish' packages.

I take foil and place a thin layer of potatoes or lemons down, then the fish/fillets, lemon pepper, top the fish with the lemons or taters and wrap it up.

It you choose to cook a whole fish? A few green onions in the belly will give the fish a nice onion-y flavor, cilantro is also a good stuffer!

Trout is far and away the best fish to cook this way!

The potatoes/lemons keep the fish from sticking to the foil-they are pretty much stuck to the foil, so do not bother to try and salvage them for the meal.

A citrus marinade will 'cook' the fish and make it flake, like a ceviche, I have to admit I never have prepped a fish too much before cooking it.


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I checked the prices on the tilapia I bought. It was 5.98 for about 6 lbs of fish. You get the head and have to dig around for the meat, but it was well worth it. I like the whole fish on the plate. It is a challenge, but food should be fun!

[Daisy and Delilah]

I am seriously hungry for some fish right now!! I can't wait to get to the store for some fish. The foil pack sounds delish. I'm lucky to have a great fish market/restaurant about a mile from here. A little pricey but fantastic.

The entire shrimp head looked dangerous to me. Duff was loving them. He seems like a guy that would eat anything.

Ahhhhh......to walk outside in Florida and smell citrus wafting through the air. I'll be looking for a Mexican family cooking out.

[RICHARD]

i watched the last 40 minutes of the program last night-The groupings and food choices for each set of chefs is pretty predictable.

The 'offal' group had a pretty good grasp of cooking the meats they got.

I was pretty interested in the pig ear and the menudo.

I'll watch again to see who else goes to the final show.

And what's up with the Judge In The Hat?

[Daisy and Delilah]

Cooking all those innards kinda looked weird to start with but the finished dishes didn't look too bad The people seemed to enjoy them.

The judge in the hat is Gael Green(I think). An older lady. She looks so familiar to me for some reason.

I was in St. Augustine yesterday and bought some mahi mahi. I'll try the fish with citrus marinade and potatoes. I can't wait. Probably tomorrow.

Richard, do you cook lamb? I have some chops. I've never bought it before. I've never heard anything but negative comments from people I know. FN talks about it like it's the greatest thing on the planet.
What do you think? What's the best way to cook it?

[RICHARD]

I was in St. Augustine yesterday and bought some mahi mahi. I'll try the fish with citrus marinade and potatoes. I can't wait. Probably tomorrow.

Richard, do you cook lamb? I have some chops. I've never bought it before. I've never heard anything but negative comments from people I know. FN talks about it like it's the greatest thing on the planet.
What do you think? What's the best way to cook it?

I have had lamb, but never cooked it. It's not common in my neck of the woods. I do see it in the more expensive 'hoods.

The last time I ate lamb, it was pan fried. I was surprised because of the denisty of the meat. Nothing bad about it-I was used to the texture of pork chop. A good PC makes you work for a bite. Lamb is a more delicate meat.

I hear that rosemary is a good herb to pair it up with. Otherwise, I have nothing!

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I went out this morning and the store with the parking lot BBQ. It was rolling with chicken. I'll take my camera along next tome and take some pics for you to see!

[Medusa]

do you cook lamb? I have some chops. I've never bought it before. I've never heard anything but negative comments from people I know. FN talks about it like it's the greatest thing on the planet.What do you think? What's the best way to cook it?

I don't like lamb any more but I cooked it years ago and ate it up! I quick pan fried it as I did w/pork chops and sometimes I broiled them. Just added a little rosemary and we were good to go. Now they taste odd to me, musky or something. That isn't the right word but I can't find the right word. Give it a whirl; you may love them. My son still does.

[Daisy and Delilah]

Thanks! I have my rosemary plant ready to go with it when I cook it. Do you marinate with the rosemary or throw it in the pan with the oil, Maybe both? I was told to get mint jelly to go with it but I don't think I would like that.

I got the chops for a good price at my favorite Spanish store and they look good. I'll let you guys know when I cook them.

[Medusa]

Thanks! I have my rosemary plant ready to go with it when I cook it. Do you marinate with the rosemary or throw it in the pan with the oil, Maybe both? I was told to get mint jelly to go with it but I don't think I would like that.

I got the chops for a good price at my favorite Spanish store and they look good. I'll let you guys know when I cook them.

Yes, I forgot to mention the mint jelly. I don't care for that at all, though. As for the rosemary, I kinda rub it into the meat a little, rather hard to do w/rosemary but it always came out pretty good.