Had it with the Food Channel...

[Daisy and Delilah]

Thanks for all the lamb info everybody. Mint jelly sounds like something I wouldn't like for any reason and certainly not with a meat I'm not even accustomed to yet. Yuck! I'm so happy all of you don't like it either. I just couldn't see the connection.

Richard, what does TVFN stand for? I know I'm having a senior moment here. Are you talking about NFNS? I can't believe how those people are supposed to be chefs but they can't cook food until it's done?? This has to be done on purpose for the drama.

Then we had the incident of Debbie being hit in the head by Michael with the oven door. C'mon....are we stupid? Neither of them saw that coming? If she was hit as hard as she pretended to be, she couldn't have pulled herself together so quick. Did anybody notice there were no marks on her face at all? I was thinking a black eye would have been a given. I guess that entire incident was to take the happy attitude from Michael for awhile so we all won't think he stays ecstatic. Not to mention the drama involved when Debbie got whacked.

I can't forget to mention Jeffrey and the lousy dish he cooked. Did he have a brain freeze? How can he be so savvy every week and all of a sudden, he can't think of anything? That's his job, his life, etc. I was getting sick watching him cut up those lobsters. That was brutal and it could have been left out of the show.

I expected they would oust the healthy girl-Katie? Instead, they got rid of Teddy. Teddy was sorta forgettable.

I made my mahi mahi yesterday but I had to cook it inside because of a grill incident(long story). I marinated it in orange juice, lime and lemon juice. I also sliced fresh lime and lemon for the foil packets I made. Garlic, onions, peppers(assorted), smoked paprika, basil, sea salt, peppercorns ground. I wrapped the fish in foil after marinating for about 30 minutes. I precooked some sliced potatoes and added those and baked the packets for about 15 minutes at 425 degrees. It was delicious.

I haven't done the lamb yet but I'm dying for it now. Ellie, I'll join you too!!

[RICHARD]

Richard, what does TVFN stand for? I know I'm having a senior moment here. Are you talking about NFNS? I can't believe how those people are supposed to be chefs but they can't cook food until it's done?? This has to be done on purpose for the drama.

TV Food Network.

I meant NFNS.

The contestants can cook, but making them pair stupid ingredients and giving them time limits is the problem.


Here's the rub.

I would not pair Captain Crunch with tuna, nor put grapefruit with lobster.

The idea that someone would plan a meal with ghastly combos like that has no bearing on what people can cook.

-------------------

Steamed fish is the absolute best.

If I cook fish I like to grab a piece of hard bread, butter it up and use it to sop up the 'fish juice'! that you get!

OR

(Again, this is a make as you go recipe!)

Gather up all the packets, drain the broth and place into a saucepan. Add milk and butter, a little cornstarch and heat. A splash of white wine and you are there!

You can leave it rough or run a boat motor thru it, strain the solids out for a smooth sauce.

[pomtzu]

Terry - if you have lamb chops - I'd recommend broiling rather than pan frying. Much more tasty that way IMO. My Mom used to fix them like that all the time. Geeze - I can remember when lamb was cheap and we had it often. Same with scallops - they were always on the dinner table.

What happened????? I love them both, but only rarely buy either because of the price.

[Daisy and Delilah]

I thought about broiling them. I'll try that, Ellie. Thanks.

[Karen]

Same with scallops - they were always on the dinner table.

What happened????? I love them both, but only rarely buy either because of the price.

The health of the Chesapeake Bay has been negatively effected by various things. Also, now people can get scallops shipped to places like Colorado, so there is a broader market for a smaller quantity, that's why your scallop prices have gone up so much! The people in states in the middle of the country, though, probably are glad to at least have the chance to buy them at any price, which before the days of overnight shipping, wasn't a very good idea!

[pomtzu]

The health of the Chesapeake Bay has been negatively effected by various things. Also, now people can get scallops shipped to places like Colorado, so there is a broader market for a smaller quantity, that's why your scallop prices have gone up so much! The people in states in the middle of the country, though, probably are glad to at least have the chance to buy them at any price, which before the days of overnight shipping, wasn't a very good idea!

I lived on the Narragansett Bay growing up! Dad had a boat, and we were always going out fishing and clamming in the nice weather. No clam rakes for us tho - we did it the old fashioned way - with our toes at low tide. Those were the good old days!

[Daisy and Delilah]

When I visited Maine about 5 years ago, we ate at a restaurant that served all kinds of seafood. I ordered a platter, all fried. Don't usually order fried but I was on vacation. I was served these gigantic sea scallops, fried to perfection and some unbelievable tartar sauce. That was probably the best seafood meal I have ever eaten in my life!!! It was in a small town. I can't remember the name of it. I will never forget it.

There is no point to this story except for the fact that the talk about scallops brought back those memories. Thanks ladies.

[pomtzu]

Terry - did you have to mention Maine?? Now you've got me thinking of a nice big Maine lobster. Thinking is the key word here - since they are definitely not in my food budget.

Around here we have Chesapeake Bay crabs - which are really delicious - but a whole lot of work for just a little meat. There's a knack to picking crabs that I have never mastered, and all I end up doing is cutting my fingers up on the sharp shells, and getting the Old Bay seasoning in the cuts, which stings like the devil. If someone picks them for me, I'm only too happy to pig out on them!

[cassiesmom]

Then we had the incident of Debbie being hit in the head by Michael with the oven door. Did anybody notice there were no marks on her face at all? I was thinking a black eye would have been a given.

I did, I did! I didn't realize it was the oven door, I thought he collided his hot pan with her face.

[Daisy and Delilah]

I did, I did! I didn't realize it was the oven door, I thought he collided his hot pan with her face.

I think it was the oven door, Elyse, but I can't be positive. What a performance she put on. Awwww shucks, maybe he really did clobber her.

[Karen]

It was the pan that clipped her on the cheekbone, and he was moving pretty quickly, so it was a hard hit. You could tell afterwards that that side of her face was swollen, but only from certain camera angles.

Makeup can hide a bruise, but not the swelling. I wouldn't be surprised is she had a black eye the next day, but at least she was in a kitchen, and there was ice to put on it!

[Daisy and Delilah]

Thanks, Karen. From the angle we got, it was a pretty hard hit. I guess she did pull herself together really well.

You have got a great eye! I couldn't see anything wrong with her.

[cassiesmom]

Rats, rats ... The Food Network re-ran all of this season's episodes to date earlier today, and I missed all except the most recent one, which I saw Thursday night. Can anyone tell me who's looking good or not so good?

[Daisy and Delilah]

They sorta come and go, Elyse. The ones that I think are looking good, screw up the next week and vice versa. For some reason, I think Melissa looks pretty good and so does Debbie. Those two are fairly consistent.

What does everyone else think? I still think Jamika is the most pleasant and easiest to listen to for the times I've seen her.