http://www.foodnetworkfans.com/forum/blogs/ Discussion forum for fans of Food Network. Chat about cooking, Celebrity Chefs including, Alton Brown, Rachael Ray, Bobby Flay, Paula Deen, Emeril and MORE. en Sat, 21 Nov 2009 01:05:02 GMT vBulletin 60 http://www.foodnetworkfans.com/forum/images/tangerine/misc/rss.jpg http://www.foodnetworkfans.com/forum/blogs/ http://www.foodnetworkfans.com/forum/blogs/ibcheft/42-view-thru-chefts-window-10.html Sun, 27 Sep 2009 20:25:28 GMT If we look back at the beginning of the food revelation or when TV became a mainstay, the cooking shows then on PBS were to teach us and help us... If we look back at the beginning of the food revelation or when TV became a mainstay, the cooking shows then on PBS were to teach us and help us understand the basics of cooking along with some shows having the advanced subjects. Today after many years of growth we have gone from educational TV to entertainment TV and the cooking shows have followed right along with it.
Is it true that, now we have accepted less qualified teachers because we can not get enough fully trained teachers for our children at least here we have. Have we accepted the same standards for our television ? but for different reasons. Have we accepted non-trained personal to teach us cooking skills because we now find them entertaining or has the Foodnetwork lost it main objective becoming entertainment TV along with the rest of the industry? I think it was the foodnetwork executives who once said "We are here to train and teach the next generation of chefs & cooks" ? Do we accept the low level self taught personal to fill the position of teacher and then defend them because it is better than what we have been receiving ? When in the beginning we had fully trained CHEFS, from Credited Culinary Institutes that taught us through their shows what was taking place in the culinary market.
I know that since I started watching from the early 1990's my cooking level has gone from boiling water to cooking Prime Rib and Lobster, from grilling burgers to full out Barbecue parties, with ribs, briskets, and pork, doing full Cajun crawfish boils, and it was not the home cook who taught me this but chefs from a multitude of networks but mainly the Food Network.
Did the shows that started the whole food TV movement really teach, or were they just for entertainment purpose and to follow up what our parents were teaching us ? Where did our parents fail to teach the basics, so we could learn the advanced ? I know my mother bless her heart had enough to do just raising 11 children, grandma was our foundation for cooking, but that was limited to weekends and usually was peeling carrots, cutting up onions, opening the jars of pickles and olives, and watching her season a 5 to 10 lbs of roast either pork or beef, We are big family. Through out the whole procedure grandma always taught us, she was a school teacher by trade. So growing I had some basics, learned more in Home Ec class at school (got an A for that class), after my first marriage when I lived on my own for awhile, I got pretty good at fixing stuff, did I cook, not really I fixed stuff.
It was not until I got hooked on the Food Network and watching Emeril and all the other chefs who were on at that time, that I really started paying attention and going I think I can fix that at home. Well, I paid attention to what, how, why, where, who, see they showed and told all that in the presentation, not just how to make it, like most of the networks cooks today. So when I rant and rave we need the Chef's back, that is why. They usually are on top of what is going on in the culinary world if not often in on the development of it. After posting #11, I realized I forgot to post #10 so here it is. As before and as always

Cooked with Passion, Served with love

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/42-view-thru-chefts-window-10.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/41-view-thru-chefts-window-11.html Sun, 27 Sep 2009 20:18:06 GMT Spices and Chefs where have you gone? I have noticed lately, that things are not all they seem to be. I write about spice in cooking, not about it... Spices and Chefs where have you gone?
I have noticed lately, that things are not all they seem to be. I write about spice in cooking, not about it but more my issues with trying to add it to food. Complacency, 1 : self-satisfaction especially when accompanied by unawareness of actual dangers or deficiencies (- Definition from the Merriam-Webster Online Dictionary ) have we already settled for being complacent with our TV programming ? what happened to my spices, have they left with all the major chefs ? if you watch the cooks that network employees today, lack a few, most use very little spice in anything they cook. My whole purpose of watching the network was to learn to cook and how to spice food, why because I enjoy it, always have, always will, it is my passion, do I want to move to culinary school, not at this moment maybe later on. I use to be able to pick up tips from the chefs, maybe I have just advanced to a state that I am beyond, what I can get from the network, PBS the answer, I do not believe so, three hours Saturday morning, is not enough. The other networks offer cooking programs but not in the educational format. I like watching Gordon Ramsay on The F-Word, I have learned some of the basic dishes, very proper and almost to the point very bland, like the English and Scottish, themselves. Maybe what I need is to quit watching, and cook more? If that is the case then where do my ideas for new dishes come from, where do I find out about new spices, where do I find out the new food trends, can not afford to go out and eat all the time. The forums as great as they are, are still limited. Am I one for being complacent, no I have deficiencies that I need filled, which could be a danger, if you eat my food. Saturday use to be a day for work but if I am going to catch anything anymore, that is when it is on, not in the evening when I am done, back from shopping Saturday afternoon , or back from church on Sunday's, in the evening they have succumbed to challenges, AB is on during the prime hour, he is the only left who is even able to compete with prime time. They need to changes the format around put the entertaining, shows on when people who want to be entertained can be during the day, but put the cooking shows back on in the evenings, I have a TV I can watch when the DW is watching her reality shows. And do reruns after hours, like the entertainment shows you have on three times a day now. But I know this will never happen, what we have experienced was a once in a lifetime treat. For me what was the Food network died, became Food Entertainment. We lost the educational aspect of what the Network set out with in the beginning. We now have to surf the channels to find our chefs and they are shown now at weird hours, many to far in between shows, to many repeats of the very same show, yes what once was is gone, and probably will never be again. Remember hug some one close to you, and as always

Cooked with Passion, Served with Love :taste:

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/41-view-thru-chefts-window-11.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/40-view-thru-chefts-window-9.html Sun, 30 Aug 2009 03:19:15 GMT It is almost that time for another year to pass, an anniversary of my birthday. Looking back I wonder, where has the time gone? Thinking have I made... It is almost that time for another year to pass, an anniversary of my birthday. Looking back I wonder, where has the time gone? Thinking have I made anything of life, have left any stones unturned, made the choices that were right for me, did my laundry all come out clean, did I take the correct forks in the road? and no it was not Tyler’s.
I know for now, I would not change a thing. The events that happened in my life made me who I am today, and for the most part, I am happy with myself, and my life. Sure we all could change something and it would have caused a fluctuation in the millennium, and maybe created total destruction of the universe as we know it today, but we have not and did not, so why even bother with it. Looking back though I have seen my eating habits, cooking skills, my development of technology take some drastic turns and some slow curves over and through some slippery pathways. I have noticed that it is usually the small events that have changed me the most, like running across the Food Network back in the 90s, got me back into cooking, as I once loved to, but at that time in my life, it seemed as the peer pressure pushed that is a woman place, never giving it any thought that hey I could make a living at it, small town, small mentality at that time, sociological rule of Adaptivity certainly played its role.
As for today, I cook, I work in a field which was a hobby, computers, and I try to keep up with everything else, like three grown boys who are now out on their own, but still come running to Dad for stuff, like I told the DW (Dear Wife) the other day, when we were bailing a son out of trouble, Don’t know that what Daddy’s do. I still rely on my training in Psychology and Sociology to help me deal with some stuff but in all I am a Happy person, satisfied with life and still trying to figure out what in the world makes females click ? I will never understand that. As for the cooking I keep trying, I am slowly adding spices, added smoked paprika to the chicken, along with the garlic and adobo seasoning, something new I snuck in. Yes life is alright and it will get better, I am counting down the years to retirement and culinary school. Remember someone needs a hug, give them away and you will feel better.
Cooked with Passion, Served with Love
Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/40-view-thru-chefts-window-9.html http://www.foodnetworkfans.com/forum/blogs/tonychachere/39-tony-chacheres-introduced-new-york-tur-duc-hen.html Mon, 10 Aug 2009 17:27:38 GMT We just returned from the Fancy Food Show in New York City where we introduced the Northeast to the "Tony Chachere Turduchen" (we thought). Every year the folks at the Fancy Food Show hosts 24,000 attendants and showcase more than 250,000 items. It's easy to get lost in the shuffle if your product aren't truly unique.

As it turned out, thanks to John Madden most folks have heard of the Turduchen. Over the past few years during the halftime show at the Superbowl he showcases our trademark item, but still most people have never tried it.

Well, after 3 long days and over 3000 samples given out we have broken into that market. The phone hasn't stop ringing since we finished the show. With 2 flavors available, and more coming in the near future this should be an incredible holiday season as more and more folks enjoy this special treat. ]]> tonychachere http://www.foodnetworkfans.com/forum/blogs/tonychachere/39-tony-chacheres-introduced-new-york-tur-duc-hen.html http://www.foodnetworkfans.com/forum/blogs/tonychachere/38-tony-chacheres-introduced-new-york-tur-duc-hen.html Mon, 10 Aug 2009 17:26:12 GMT We just returned from the Fancy Food Show in New York City where we introduced the Northeast to the "Tony Chachere Turduchen" (we thought). Every year the folks at the Fancy Food Show hosts 24,000 attendants and showcase more than 250,000 items. It's easy to get lost in the shuffle if your product aren't truly unique. As it turned out, thanks to John Madden most folks have heard of the Turduchen. Over the past few years during the halftime show at the Superbowl he showcases our trademark item, but still most people have never tried it. Well, after 3 long days and over 3000 samples given out we have broken into that market. The phone hasn't stop ringing since we finished the show. With 2 flavors available, and more coming in the near future this should be an incredible holiday season as more and more folks enjoy this special treat. ]]> tonychachere http://www.foodnetworkfans.com/forum/blogs/tonychachere/38-tony-chacheres-introduced-new-york-tur-duc-hen.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/37-view-thru-chefts-window-8.html Tue, 28 Jul 2009 16:49:24 GMT Alright back to my spice dilemma, but I am beginning to wonder now if it might be something else altogether, like maybe an ego issue? It is almost... Alright back to my spice dilemma, but I am beginning to wonder now if it might be something else altogether, like maybe an ego issue? It is almost like you can cook better than I can but I do not want to cook, so nobody else can cook either , lets all eat junk and die. This is what I feeling this morning, I am baking some Cinnamon orange glazed rolls and what does she do but go get a big bowl of cold cereal out and eats that when my rolls are baking, now I am going to have way to many rolls to eat by myself. Although the cereal is probably better for you, but has a bunch of sugar, she never eats breakfast, some days I wonder why the heck I ever bothered to get married, seems as though the single life would have suited me just fine, and would not have to bother trying to cook for anyone but me. I know there is lots of other stuff that’s goes with marriage but not going to get into that in these blogs. So in the picture, what difference does it make what she eats for breakfast, it doesn’t. I will keep on cooking, one of these days she might even eat what I cook for breakfast, but she is eating my gumbo, and she really likes it, one of the few leftovers she will go back and get, thing is DW gets 2 bowls of this, must be good. Did I put in spices oh yes, when she wasn’t looking, and I have learned to keep them put of sight. I keep at this and she will be eating spiced food and will not even know it. Well it is off to another day, and another food to conquer. Hug someone as though you love them, they probably really need it. As always

Cooked with Passion, Served with Love

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/37-view-thru-chefts-window-8.html http://www.foodnetworkfans.com/forum/blogs/miseenplace/36-shameless-plug.html Thu, 23 Jul 2009 23:57:11 GMT With all of the festivities around the upcoming Good Eats 10th Anniversary live show, none is bigger than the contest to win tickets to the show. ... With all of the festivities around the upcoming Good Eats 10th Anniversary live show, none is bigger than the contest to win tickets to the show.

Last week, I threw my proverbial hat in the ring just to see what would happen.

Can I be so lucky as to win?

I don't know, but here's my video


Shows : Happy Anniversary, Good Eats!: Detail : Food Network ]]> MiseEnPlace http://www.foodnetworkfans.com/forum/blogs/miseenplace/36-shameless-plug.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/35-view-into-chefts-window-7-message.html Sun, 19 Jul 2009 01:01:05 GMT Since I am unable to post this on the Foodnetwork site because they keep deleating it, thought I would share it here, about the TNFNS show. Since... Since I am unable to post this on the Foodnetwork site because they keep deleating it, thought I would share it here, about the TNFNS show.
Since this years show is already completed, there is no sense in gong on asking question for you to explain the position you have taken from the beginning about Debbie. I do have some question as to the how the network designs it shows to fit your chosen demographics of 24 to 45 year olds who evidently know how to cook nothing. In earlier post it has been mention your looking to fill the roll of cooks for home cooking? and with the influx of shows that is all the network is targeting. When the network started and I started watching it was programming for the average person to learn how to cook meals like you were a chef or you would enjoy eating out, what ever happened to that? I started watching the network in the mid 90s when I retired went back to college, found cable and the need to cook as a necessity, due to lack of funds and the need to eat. I was taught as a child to cook, then in seventh and eighth grade we had what was called Home Ec. seems as those classes covered the majority of the shows I am seeing today, as far as cooking, I will say there is a few shows returning that are worth watching. I learned more by watching the early chefs teach us and show us how to prepare food worthy of serving at any restaurant, and I did that in college, on a small stove, with very little money, I did it with borrowed pots and pans or what ever I had, I would improvise to accomplish the dishes, as far as spices lots of small quantities and lot of it marked down stuff. So it is possible to accomplish, so to these people who ask how do you do it with out all the fancy equipment, it can be done, but unless you have a chef you can watch, you will never realize how good you can actually become, with the little stuff that they slip in and if you pay attention you pick up on after watching them a couple times. So can you explain just how the network chooses 1. The types of shows that it has chosen? 2. Why it has gone from showing us cooking shows to traveling and eating out shows in prime time slots? 3. Where you get your demographics of people you think are watching your network? 4. Last but not least why you have abandoned your long time viewers who watched the chefs from the beginning are now stuck watching cooks and only a couple chefs on weekend mornings? Good thing I copied and pasted because the first , the second, the third, never posted. Once again thank you, I will be surprised even if this gets posted, and if you even consider to answer some of these questions. A long time viewer, who loves to cook and some day maybe to become a CHEF. ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/35-view-into-chefts-window-7-message.html http://www.foodnetworkfans.com/forum/blogs/modrnhippe/34-cooking-green-video-contest.html Fri, 26 Jun 2009 20:31:06 GMT Hello all you lovely organic cookers! www.Greenwala.com (http://www.greenwala.com/) just launched a great contest for those of you that love to... Hello all you lovely organic cookers!
www.Greenwala.com just launched a great contest for those of you that
love to cook healthy, organic meals. Its a Cooking Green Video
contest. Make a short video with you cooking a healthy meal only
using ingredients that are healthy for Mother Nature and you! Submit
this video to Greenwala.com, invite your friends to check out your
video and vote for your submission. The winner will receive a $250
gift card to Whole Foods and to show their support of the green
community Greenwala will donate $250 to Kiva!

Submit as many videos as you like but make sure they are all unique :)

For more info check out Greenwala's contest site
http://www.greenwala.com/greenwala_contests/all/2-Cooking-Green-Video...

Good Luck!!! ]]> ModrnHippe http://www.foodnetworkfans.com/forum/blogs/modrnhippe/34-cooking-green-video-contest.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/33-look-thru-chefts-window.html Fri, 26 Jun 2009 17:09:56 GMT Great Chefs, not so important is who they are but what made them great. It was about a year ago I started writing blogs, I say blogs because I have... Great Chefs, not so important is who they are but what made them great. It was about a year ago I started writing blogs, I say blogs because I have tried several sites that have not worked. When the idea hit me for this particular subject for my blog, I had been writing about Living in a Spiceless world, the DW does not like a lot of spices. After writing my last blog entry, I realized that my passion was the cooking, the reason I had that passion wasn’t the cooking per say but the pleasure I received from it, and I can hear you now pleasure from cooking are you nuts and if I had to admit it probably. Great Chefs, or who I think are great, would be Chefs like Emeril Lagasse, Gordon Ramsay, John Besh, Julia Childs, Paul Prudhomme, Justin Wilson, even Alton Brown (all thought he claims not to be a chef) and so many more that are not on television, nor have ever been heard of, but in their rights are some of the best chefs in the world. Is it that they have developed a pallet for taste unlike most? Is it they have a sixth sense when it come to cooking? Is it professional training that has made them great? You can answer yes to any of these and you would be only half right. Where did these chef get the passion to cook like they did or do, where did the love come from? I think I have found it, not at a school for chefs, not at a restaurant cooking on the line, not at a stove sweating away my life but it comes from when you serve the food you just cooked not for your pleasure but for the person who you are serving it to and they put that fork full in their mouth and you see that ever so sweet smile roll across the lips and the glistening light in their eyes of nothing but total pleasure and you know it does not matter what it was seasoned with, it does not matter how it was cooked, or what it was cooked on but the fact it was done right and done with nothing but to bring pleasure to someone on the other end of that fork or spoon. The great chefs understand that, that is what makes them great they cook for us, not for them, even the ill tempered ones, in the end want to know was my food cooked to your liking.
Tell some one you love them, cook them a meal and as always
Cooked with passion and served with Love
Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/33-look-thru-chefts-window.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/32-view-thru-chefts-window-6.html Sun, 21 Jun 2009 22:05:10 GMT When I started these blog entries, I was looking for a way to write my frustration and difficulty of cooking for a person that does not like spices.... When I started these blog entries, I was looking for a way to write my frustration and difficulty of cooking for a person that does not like spices. It was no way to imply that I do cook for just me, I still am in love with my DW, and do I try to please her, oh yes and would not have it any other way. I cook because I love to cook; I cook for her because I love her. Would I ever tell her well just cook for you and I will cook for me, no I am not that heartless, nor would I ever. I am finding the more I write, about the cooking the more I see it is a passion of love, the love knowing I can make someone smile with my food, that is why you will always see my signature Cooked with Passion and Served with Love. With that said Oh where oh where art thou my spice, how do I make room for thee in my life. Is it the roast that needs you the most? Or thy steak without thee just a flavorless hunk of beef although tender you be, without flavor no Kobe. Oh thy ribs on the grill flavored with a rub of spice, out of my heart and mixed by me, garlic, paprika, salt, pepper, cumin, thyme, cayenne, and sugar it would be. Would you believe a compliment from the DW said those were some of the best baby backs she ever had, and I about fell over. Now the potato salad will be next, figure for now if she makes the potato salad at least she will eat, and it is easy to doctor the individual servings of that. Baked beans will be next, no more undoctored cans; they need to be from scratch with spices galore, hot sauce, brown sugar, and what ever else I can find to make them amour. So for now, tell someone you love them, they may just need to hear it.
Cooked with Passion and Served with Love
Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/32-view-thru-chefts-window-6.html http://www.foodnetworkfans.com/forum/blogs/davebuoy/31-eat-go-hungry.html Sun, 21 Jun 2009 20:41:01 GMT I'm so sick of people who say no one in my house will eat that. Then too bad, go hungry. when I cook it is a combination of what I can afford, and what I want. If I want to try a new recipe I do so. I'm pretty level headed when it comes to new things, I realize that there are exotic ingredients out there that require a taste for it.

For the most part I don't get wild with the experiments. I do try new recipes all the time but they must make sense and seem reasonable before I do.

Some people are just too damn fussy. These people can take a flyin leap and go hungry as far as I'm concerned.

I mean come on, I cook a nice steak for you and add tomato confit, but you think the tomato is too much? Too bad, go hungry, no one is twisting your arm.

I made mashed potatos with the skin on and you don't like that? Too bad, go hungry. I peeled them but made them with roasted garlic and you don't like that? Too bad, go hungry. I made the potatos with parm reggiano and you dont like them, too bad, go hungry.

It's really funny sometimes when I make something with a gourmet twist to it and don't tell anyone. They love it, and gobble it up. Then the next time I make it I tell them what I did and they won't eat it. Too bad go hungry.

Later, when you're hungry, I'll bet you eat it. ]]> Davebuoy http://www.foodnetworkfans.com/forum/blogs/davebuoy/31-eat-go-hungry.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/30-view-thru-chefts-window-5.html Sun, 14 Jun 2009 22:09:09 GMT My next try to put spices in, well I thought why not just surprise the DW and cook her dinner without spicing it my way, but hers. Yes, all I put on... My next try to put spices in, well I thought why not just surprise the DW and cook her dinner without spicing it my way, but hers. Yes, all I put on the loin chops were salt and pepper. They turned out all right, but for me there was nothing there, no flavor, no heat, just plain old tasteless pork. But you know of course she goes “oh these are good”, you only cooked them with salt and pepper. I was thinking were did you get your taste buds from? Were the chops good? Not in my book, they were juicy but flat could have put anything on there to give it some taste, anything please! I think what I am going to have to do is start cooking in two pans, one for her and one for me, get two small fry pans, but now I am going to have to have a bigger stove with more burners, like I will ever be able to talk her into that till we move. There are days when I just want to scream and go why you can not be normal and eat food with some taste. I have found two books The Spice Bible and The Herb and Spice Bible, they could help, if I had any idea what spice to try slip in on her. I found that I can do a jerk chicken, and she will eat that, because it reminds her of our trip in Jamaica, sometime things like that I can get by with, like Mexican food from the trip to Mexico, that would be Fajitas’ and refried beans but no rice and that would be it, no enchiladas’, she will do tacos as long as the are like Taco bells, there is so much that I want to try but have not figured out if it is going to be for one and if I did that then she would want some just so I would feel guilty for not fixing more. Yes life is wonderful. Till next time, hug some near you, they just may need it more than you know.

Cook with passion, served with love

Cheft. ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/30-view-thru-chefts-window-5.html http://www.foodnetworkfans.com/forum/blogs/davebuoy/29-new-chefs-knife.html Tue, 09 Jun 2009 02:53:27 GMT When I first got started about serious cooking I decided I needed a serious knife. I bought a 5" chefs knife at the grocery store. I thought I'd hit the jackpot for about $10. It wasn't long before I realized this knife was lacking. (about a week or two) So a month or two later bought a 7" calphalone santuko. Big improvement but still not right. It was more like a cleaver that I might chop bones with then a knife. Too thick of a blade for delicate work. A year later I was at an outlet mall which had a calphalone store and I held in my hand my first 8" chefs knife. The balance, the versatility, the thin blade for delicate work. It was beautiful and I had to have it. After using this knife for a year and a half it has finally dulled and needs to be sharpened. Sharpening it would work wonders but I, after looking a knives, have come to consider this a beginners knife.

I have researched knives and decided on a Shun. But which one? I first went to Williams Sanoma. They have all the lines save one. I love the classic, the elite, and REALLY love the Kaji. such a beautiful knife and high end. I looked at reviews on amazon and found complaints on the workmanship of the handle.

I then went to Sur La Table. While the Kaji is an exclusive to W/S, the Bob Kramer is an exclusive to Sur La Table. Both are the highest end knife Shun has on the market. Both knives are retail in the $400 range. Both stores sell it in the $330 range.

I've looked at and held both. My next chefs knife will be the Bob Kramer from Shun. This knife is un-freakin-believable. A thing of beauty that I feel will never have to be replaced.

I have a friend who is a store manager at Sur La Table out east. He will use his employee discount to get me the knife at $230.

I am about to go high end, and I can't wait. ]]> Davebuoy http://www.foodnetworkfans.com/forum/blogs/davebuoy/29-new-chefs-knife.html http://www.foodnetworkfans.com/forum/blogs/davebuoy/28-food-network-fans.html Sun, 07 Jun 2009 23:05:37 GMT Most fans of the food network are completely reasonable and normal people. There are those that are not. You know these people, they are the ones who... Most fans of the food network are completely reasonable and normal people. There are those that are not. You know these people, they are the ones who will steer any conversation to their favorite food star. Maybe they love Paula Deen, maybe they love Bobby Flay. It really doesn't matter who it is. If you know someone that seems to be obsessed with a food network star, they need help. They need to turn off the TV and find life outside the network. They need to cook on their own for a change. They need to know that life exists outside the food network.

This could be critical to their well being if they are a Paula Dean devote. They could be harming their health cooking her recipes with a gallon of mayo and a bucket of butter in every one. They, in a month, could triple their chance of hardening of the arteries. In a year, all bets are off. Please help them now. ween them from the show andteach them healthier cooking methods. Save your friends life. ]]> Davebuoy http://www.foodnetworkfans.com/forum/blogs/davebuoy/28-food-network-fans.html