I saw that episode. The host was absolutely unable to eat it. I think he described it as “the worst thing he ever put in his mouth”. Makes me want to give it a try.

from the few promos i’ve seen, it appears as though the format may have changed slightly. also, is Guy Fieri the only host now, or is Marc Summers still on? one of the things that made it so painful to watch last year was...

Any place that sells an already prepped(not cooked) turducken? I don’t think I have the skill or patients to bone a turkey, and a duck and a chicken. But I’d like to stuff and bake an already prepped one. Any...

Holy Pavlov! sounds like an almost out-of-body experience with that salmon. I’d like to hope the same performance and skilled preparation would occur on a crowded Saturday night- my experiences have been on the negative...

The host and many of the staffers wandering about the dining room look and sound like Sopranos extras, right down to their high-waisted pants. The bartender is mightily confused when I order a Punt e Mes (she’s never heard...

Hi all, I’m going to be visiting some friends in NYC from 8/9 – 8/13 and although we’ll cause trouble and make a general nuisance of ourselves all over Manhattan, I wondered if anyone would mind offering a...

Both Jacques Torres and Jacques Pepin have had cooking shows. Torres did his “Dessert Circus” which I found pretty boring (except when he showed off his sculpture skills) and Pepin was great to watch for technique but...

It’s my experience in the world of professional art (yes, an oxymoron but I include true chefs in this grouping) that there are usually two kinds of people: Those with limited talent & great personal skills & those with...

No judges or host yet, but they’ll be deciding very soon. I think this could be interesting, but not as interesting as the regular TC or TCM. But we’ll see!

. Hosts would determine theme of dinner and assign recipes to participants. Drawback was that some people didn’t “click” and others found the assigned recipes expensive or beyond their skill level. International...

It’s been my experience in the industry that most places don’t advertise their happy hours simply because they change frequently. Business levels ebb and flow, and people do what they can to respond to that. Also,...

have strange formats: PERFECT DAY – various Nordic presenters and locations, usually involving cooking outdoors, such as sorbet prepared in a hole gouged into an ice table that had been carved onto a glacier. NEW JEWISH...

I’ll hold out final judgment until I see the show, but why does Every New Show on FN have to be about quick, easy, simple? Not that Daisy’s recipes require advanced French cooking skills :-). IIRC very few shows and...

The group rotates these dinners, and I am paid back handsomely by each of their hosting efforts. Each member of the group takes a recipe chosen by the host. One of the criteria for being in this group, besides wine knowledge, is...

enhanced by “atmosphere,” but offhand I can’t remember any time when an experience has been ruined by “atmosphere.” But many meals have been saved by caring and skilled service, and more that have...