Quote Originally Posted by Karen View Post
Because they think it is in tune with the "economic issues" of the day? I watched the first of her shows, and even went and got the recipe for the potato-bacon torte from the website - it is even "Karen safe" - which is a rarity!

Oh, I am sure that the eco-times have a huge impact on her show. I was hoping for a show that would fall between the "pan roasted finger potatoes with truffles in a white cream sauce with saffron and foie gras".

I dig the recipes until they get to the "ingredient from Heck" that is either too expensive or only exists in the small specialty shops of New Haven, Conneticut.

Flay made some a middle eastern meal the other day and bought some bulgar wheat (I think that is what he bought) along with some other stuff like buckwheat honey? It was a ME market that had TONS of stuff in it, but unless you live in a metro city, where will you find the ingredients? The other thing that had me perplexed was the assortment of the wheat.

Who knew that there are 'grades' of the grean, from 1-5, fine to coarse?

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I missed the program -Cooks vs City?

I don't care for Ah-ron -the guy that is a sometimes judge on CHOPPED. Very pretentious. Your name is spelled and pronounced Air-ruhn. I am not a Ricardo, but have no problem people pronouncing it either way.

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I have the TV on in the background and had to shake my head. R Ray was on and made a Pozole Lasagna w/pork.

Hmmm, Pozole is usually a soup made with beef neck bones. So where she came up with that recipe is beyond me. I sure as heck ain't no expert in Mex food and know there is a regional way of prepping meals, but I have to shake my head when I hear some of the names of the dishes and how they take a regular dish and twist it!