Had it with the Food Channel...

[RICHARD]

Did anyone see the "Dinner Impossible" where Robert Irvine was at the New Jersey bakery? Was it just me, or was he rude to the front of house lady? Although she did come in a couple times and ask him about special orders he didn't know he needed to have ready. And the one at the Hotel Hershey, he should have used the test kitchen consultant more. And an entire meal, chocolate in every course, but no mole? I thought the Irish/Asian wedding project was great fun, though.

New Jersey people, what is pepperoni bread? They don't sell anything like that at Weber's or Kirschbaum's (my two favorite bakeries). It looks yummy! Do you heat it up before you eat it?

Was that when the tray of donuts fell down?

I think he and the girl were more flirting than mad at each other. If it is the same episode? They asked the gal to help on the Groundhog Day mission and she was just as funny.

http://allrecipes.com/Recipe/Peppero...ad/Detail.aspx

MMMM, that sounds great.

I make a 'cheese bread' last night with some Jiffy Pizza Dough mix. I didn't have the pepperoni, so I just made it w/the recipe on the box and left out the pep!

I had it with some fish soup I make in a crock pot and it was really good.

[Daisy and Delilah]

To me, Robert Irvine is rude to somebody on every episode. Particularly that one. I think she was getting mad at him for real.

Elyse, I think I've seen pepperoni bread in Publix here. I'm looking for olive bread and Publix only makes it occasionally. My sister served it one time. It was awesome. Do you have Publix there? How about Fresh Market?

[RICHARD]

Elyse, I think I've seen pepperoni bread in Publix here. I'm looking for olive bread and Publix only makes it occasionally. My sister served it one time. It was awesome. Do you have Publix there? How about Fresh Market?

I made some olive and pepperoni bread and it was good.

Get the pizza dough mix - I can't remember the name of it!-and follow the directions.

I made peanut butter cookie-from a box and three loaves of bread in the last week.


For the first two loaves the yeast was too old.

I took the 'experiments' and make bread crumbs with one, and croutons with the other...

The last loaf I made, with newer yeast, and came up with a dense sweet bread.

I followed the Amish bread recipe and it worked very well, I think will take some herbs nicely.

I am going to make another 'test' loaves as it cools down today. I'll post the recipes later on.

[happylabs]

Yummm Richard!

[RICHARD]

Yummm Richard!

It's really easy.....If you can find the pizza dough mix....you are halfway there!

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http://allrecipes.com/Recipe/Amish-W...ad/Detail.aspx

Amish bread recipe....

[RICHARD]

DUDE!

I just pulled a loaf of bread out that I added some onion flakes and dried basil to -1 tsp each- I also reduced the amount of sugar in the Amish bread recipe by half.

At first it had no depth to the flavor - it wasn't as sugary - but it wasn't until I sprinkled a little kosher salt and melted butter....

Oh my.

I made that?

I think olives, dried tomatoes, pepperoni and fresh would rock, not all at once!

The next loaf I have rising has more salt, basil and onion flakes- I also am trying the quick rise yeast...see what happens then!
Stay tuned?

[RICHARD]

Did anyone watch Food Academy on Bravo?

I started to hate this program but it's starting to grow on me.

I am a little tired of the "Mean Foreign Chefs". I HATE IT WHEN they destroy dishes-both the food and plates- by dropping them into trashcans or the floor.

Mainly because of the shards of china/ceramic. That stuff is sharp.

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

It looks interesting but, with BRAVO, they edit the programs/previews to make it look like something else is happening-That turned me off to TOP CHEF. It starts out well, then the program and editing gets stupid and I don't care about the chefs towards the end of the season......Oh, Padma has become very irritating-it's the way she presents herself and the way she talks.

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

I was trying to catch up with Top Chef and wondered....

Why did they bring everyone to a steak house, then the special guest tells everyone she's a veggie?

The cooks change their dishes and when they are served the judges wonder why the meal sucked?

[Daisy and Delilah]

DUDE!

I just pulled a loaf of bread out that I added some onion flakes and dried basil to -1 tsp each- I also reduced the amount of sugar in the Amish bread recipe by half.

At first it had no depth to the flavor - it wasn't as sugary - but it wasn't until I sprinkled a little kosher salt and melted butter....

Oh my.

I made that?

I think olives, dried tomatoes, pepperoni and fresh would rock, not all at once!

The next loaf I have rising has more salt, basil and onion flakes- I also am trying the quick rise yeast...see what happens then!
Stay tuned?

This is sounding better and better, Richard. Can't wait to hear more.

I didn't see the show on Bravo. Sounds like something I would have liked to watch. I wonder how I missed it?
I'll be on alert for a replay of it.

[Daisy and Delilah]

I made some olive and pepperoni bread and it was good.

Get the pizza dough mix - I can't remember the name of it!-and follow the directions.

I made peanut butter cookie-from a box and three loaves of bread in the last week.


For the first two loaves the yeast was too old.

I took the 'experiments' and make bread crumbs with one, and croutons with the other...

The last loaf I made, with newer yeast, and came up with a dense sweet bread.

I followed the Amish bread recipe and it worked very well, I think will take some herbs nicely.

I am going to make another 'test' loaves as it cools down today. I'll post the recipes later on.

Thanks, Richard!! Always helping me out. I think you have cooked everything on the planet.

[RICHARD]

I added some dried basil into the mix and sprinkled some sea salt across the top before I baked it.


It was good, still need to add more basil....

I was thinking of ways to keep it from being a 'sweet bread'- Onion flakes?

[cassiesmom]

Is anyone into "Iron Chef America"? If you see (or have seen) the one airing this week with Paul Virant, where the secret ingredient is pheasant -- He's from Chicago and his restaurant, Vie, is 5 minutes' drive from my house! And it's terrific! He is recreating his menu prepared on the show this week for $85. He lost to Morimoto by one point. (For those of you in Chicago, it's in Western Springs, on Lawn and Burlington, next door to the post office, half a block south of True Value Hardware and the BNSF Western Springs station ) www.vierestaurant.com

[cassiesmom]

Was that when the tray of donuts fell down?

http://allrecipes.com/Recipe/Peppero...ad/Detail.aspx

That's the episode. The one where Irvine didn't realize the floor wasn't level. Whoops!

When I was little, the Bohemian (Czech) bakeries around here used to wrap hot dogs in their biscuit dough, sprinkle them with poppy seed and bake 'em up. Yummers! I tried doing it with Pillsbury biscuit dough, but it's not the same.

And remember Colombe from the season of NFNS with Amy, Rory and JAG? She's on the FN Web site doing a Web-only cooking show --

And D&D, there is a Fresh Market in Geneva, which is in the further west suburbs of Chicago. I looked at their Web site and I want to go find it! One of my all-time-ever favorite boutiques for Christmas gifts is also in Geneva, so I will do both of those shops in the same car trip! Thank you for the tip!

Thanks,
Elyse

[RICHARD]

Oh, I read that Gordon Ramsey is cancelling his "Nightmares" program.

It seems like after he leaves the eateries they still end up failing, causing the owners to try and sue GR because he came in and tried to help!

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

How is the "Chairman" doing on the dance program?

I caught a clip of him while flipping thru the channels.

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

I was watching Tommy Tang cook on PBS and he gave himself the old "Pepper Spray/Cooking" lesson..... He tossed some curry paste into a hot
pan and almost kkocked himself out...It was funny.

[Daisy and Delilah]

The Chairman(Mark) was eliminated tonight. I was really bummed out. He was incredible. A born dancer. He has six pack abs and seems to be in great shape. What I liked the most was the fact that he was so gracious through the whole time he was on the show. I'm going to miss him.

Richard:: I love dried basil more than any other herb. Maybe rosemary equally. I use it in everything.
What is making the bread sweet? Is the pizza dough naturally sweet? Could you get some pizza dough from a local pizza restaurant that would be more savory?

Elyse, I hope you love Fresh Market. It is such a cool store. I went to the one in Asheville, NC. It's awesome. I love everything about it. Let us know how you like it.

I saw the episode with pheasant. That chef was such a nice man. I was sure he had won. The judges seemed to love his food and not like Morimoto's so much.

I'm not loving The Next Iron Chef this year. It seems too serious. Last time, we seemed to have some humor. I'm not seeing any sense of humor from anybody this time.

Did anybody watch Chopped tonight? The black man(Malik) was pretty argumentative. I'm surprised we haven't seen that before.

I think it was Alton Brown that said, "Chefs never get a break". Maybe I heard that on Top Chef. Whichever one it was, does anybody want a sick person preparing their food? I vote for letting them sit it out and get well.

I'm having a big problem with these cooking shows where the chefs are dripping with sweat. Some of them excessively sweaty. I can almost see the sweat dripping into the food.

[RICHARD]

Richard:: I love dried basil more than any other herb. Maybe rosemary equally. I use it in everything.
What is making the bread sweet? Is the pizza dough naturally sweet? Could you get some pizza dough from a local pizza restaurant that would be more savory?


I'm not loving The Next Iron Chef this year. It seems too serious. Last time, we seemed to have some humor. I'm not seeing any sense of humor from anybody this time.

Did anybody watch Chopped tonight? The black man(Malik) was pretty argumentative. I'm surprised we haven't seen that before.


I'm having a big problem with these cooking shows where the chefs are dripping with sweat. Some of them excessively sweaty. I can almost see the sweat dripping into the food.

OH my lordie!, Get yourself a basil plant. I have one and have really enjoyed it. I even make salsa and toss a few leaves in.

When I made the PD it was from a box-Jiffy makes it and it's not always easy to find. I hoard the boxes and usually have to toss a couple out because it gets insects in it! They pack it in a wax paper envelope inside the box that's folded, not sealed....

I am currently looking for a recipe for PD.....There are the usual pizza chains but I haven't looked into buying just the dough.

The bread recipe asks for the yeast to be proofed with 1/3 of a cup of sugar.
I see on the yeast packets that you can use less-I may try that.


Not digging the IC program either. Question-Does the chairman look sick or is it a bad haircut? He looks gaunt!


Yeah, the sweat thing is a real turnoff, Especially when you look at the staph infection epidemic storis in the recent news.

Chopped, was that the episode where the guy tells AB he's Nostradamus?

I have to see that one.