Have Chef Emeril Lagasse solve your greatest cooking challenges!

[Food Network Fan]

Do you love to cook but have trouble hard boiling an egg? Are you tired of making the same 3 chicken dishes every week? After a big night out, is it tough for you to make heads or tails of...

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[MayQueen]

They mention having trouble boiling an egg but yet they are looking for "enthusiastic and fun people with creative and interesting kitchen challenges." Isn't that a pretty big contradiction there? Or do they really consider learning to boil an egg creative and interesting? I suppose it is more interesting than just boiling water by itself. Is it any surprise that food shows have declined to the point we're at now when they hire staff who write/think like this?

[Food Network Fan]

I guess there going for someone who doesn't know how to do anything but wants to learn how to do fancy stuff.

[ibcheft]

Hey I resemble this I need to know how to do a prime rib roast, so it looks cooked but is medium rare so I can eat it and my wife won't go yuck !! guess I will email them and see what happens, because I need side dishes to go with it, he ain't ever run across someone as picky as my wife, no gravies, no syrups, only baby lesur peas, no others, no soups unless it is a baked potato soup or chili and that is with meat only, no beans, no sauerkraut, and my list goes on and on but just maybe He can fix me up I hope bam I just admire that guy, and strive to be a chef like him but I am to old.

[BerryBaby]

ibcheft, you are never too old!!! We only improve with age.

[MayQueen]

You might never work in a restaurant kitchen, ibcheft, but wouldn't that get boring, making the same dishes, as quickly as possible, every night. Better to be a great home cook where you can experiment and put love into all your dishes. I'm sure you do that now.

[ibcheft]

Thanks, and I have had people ask me why I don't open a place as much as I love to cook, I tell then it becomes work not a pleasure as it is now. I think I have the passion just need the know how. My wife tells me when I retire again, I can go to culinary school, might just do that but I just want the cooking end not the business management course too. I do think I could take the 15 -16 hour days anymore, I like my sleep now days, but old habits break hard 6:00 every morning even if I don't want to.

[BerryBaby]

I retired four years ago and still get everyday between 5:30 and 6am. If I sleep later, I feel I have wasted the day!

Have you thought of just taking a few cooking classes? Don't know where you are or what is available.

I was checking out a few around here, just for fun. There are some interesting things offered at specialty stores and local establishments.

[cyberdoc]

ibcheft,

I've got a couple tips if you're interested.

1. Get a decent roasting pan with a rack.

2. Get one of those digital thermometers where the probe remains in the meat while it cooks. Get the tip of the probe to the approximate center of the meat.

3. For a nice crusty exterior find or make a good rub to put over the outside. If you can't find a store bought one you like, I have a couple recipes that I can send you.

4. I cover the bottom of the roasting pan with a liquid. For prime rib I usually use a nice red wine. No grocery store bought cooking wine. Remember, never cook with anything you wouldn't drink.

5. Set the oven for 400 for the first 30 minutes, and then drop it down to 325-350

6. Set the thermometer alarm for 140 degrees. Remeber, the meat continues to cook after you take it out.

I used this approach for my father's 90th birthday and got a very nice medium rare roast.

[BerryBaby]

I like to just rub horseradish all over the roast. I use the Beaver brand in the jar. Makes a nice crisp, tasty outside...YUM! I have a rib roast in the freezer. Maybe I'll make that as soon as husband's virus is gone. He can't taste anything and it would be a waste for him to miss it.

I have literally been spraying Lysol in the air and walking under it, wiping everything with disinfectant wipes, changing the towels daily...everyone out here has this nasty thing. Daughter has had it for two weeks and even got meds from the doctor. How's everyone else across the country?