Comments on: Letters To FNH: The Good, The Bad, and The Just Plain Crazy

By: Rachael

Rachael — Wed, 06 Jan 2010 03:14:17 +0000

I’ve seen more than one food network chef double dip. It kills me, because then there was an episode of Chopped where they busted a guy for it several times. If you’re famous, it’s ok to have spit in your food!

By: Rachael

Rachael — Wed, 06 Jan 2010 03:13:07 +0000

I’ve seen more that one food network chef double dip. It kills me, because then they get on other “not tv famous” chefs for doing. EX: An episode of chopped.

By: CherryRose

CherryRose — Tue, 29 Sep 2009 23:13:31 +0000

@Cherry Rose: I was selling Morbiere in the mid 80’s. Of course, this was in a wine/cheese/gourmet deli about 3 doors on this side of the Berkeley city limits.

FWIW, the veining isn’t blue cheese mold. It’s ash. I’ve forgotten the story behind it, but it’s definitely not a blue cheese.

I’ve read about the cheese and know about the ash. Still, it’s referred to as a variety of “bleu” cheese, and I think it has the same type of flavor. Not my favorite, but I like it.

By: chilliconcarne

chilliconcarne — Tue, 29 Sep 2009 23:02:16 +0000

Why is “dislike#6″ so upset? if i went to a restaurant and the chef was fat i would be wondering if she got that way from eating her own food. I am gonna upset some people but being fat is not a disease is a choice and chef blythe chooses to be fat and honestly being that heavy is not really healthy nor attractive. I dont hate fat people but it annoys me that some make it seem like we should feel bad for a person cuz they are fat.

By: Melissa D'umbass

Melissa D'umbass — Tue, 29 Sep 2009 09:17:48 +0000

I think FN has forgotten that we don’t all live in NYC where we can take the subway down to Chelsea Market and get whatever specialized ingredients the chefs can. It’s only been the past couple years since I have actually been able to find chicken and beef stock (not broth!) in grocery stores here, and I live in a big city! It’s still near-impossible to find any other stock, though, such as seafood, pork, even vegetable!

By: potty mouth princess

potty mouth princess — Tue, 29 Sep 2009 03:48:04 +0000

Note correct spelling of user name. I’m not sure why it disappeared from the box forcing me to type it in again!

Must be the Xanax! ;)

By: potty nouth princess

potty nouth princess — Tue, 29 Sep 2009 03:47:00 +0000

@Cherry Rose: I was selling Morbiere in the mid 80’s. Of course, this was in a wine/cheese/gourmet deli about 3 doors on this side of the Berkeley city limits.

FWIW, the veining isn’t blue cheese mold. It’s ash. I’ve forgotten the story behind it, but it’s definitely not a blue cheese.

By: Lizzzz

Lizzzz — Tue, 29 Sep 2009 02:50:45 +0000

Yay :D My picture made it on here. Thanks Jillian!!

By: Trini

Trini — Tue, 29 Sep 2009 02:28:21 +0000

Matt, I enjoyed your post here and your links. For a long time I’ve issues with the unsanitary practices of a lot of FN “chefs”. I was horrified when I first saw Rachel Ray stick her spoon between her burners. I’ve seen liquids from her pots slosh down there when she stirred sometimes. Who’s directing/editing these shows?

By: Matt

Matt — Tue, 29 Sep 2009 00:05:55 +0000

@Teague: I know. I actually turned that show off after ten minutes, and I love those kinds of shows. Not to steal from Patton Oswalt, but she sounds fat when she talks.

A two-pound rib chop for two people, and the only “improvement” she adds is half a stick of butter?

If there’s something wrong with food in Dallas, it’s not that it has too little beer, bacon, or butter.