Comments on: Letters To FNH: The Good, The Bad, and The Just Plain Crazy http://foodnetworkhumor.com/2009/09/letters-to-fnh-good-bad-craz/ Cook with them. Laugh with us. Tue, 22 May 2012 09:33:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Rachael http://foodnetworkhumor.com/2009/09/letters-to-fnh-good-bad-craz/#comment-25767 Rachael Wed, 06 Jan 2010 03:14:17 +0000 http://foodnetworkhumor.com/?p=3071#comment-25767 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! 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 http://foodnetworkhumor.com/2009/09/letters-to-fnh-good-bad-craz/#comment-25766 Rachael Wed, 06 Jan 2010 03:13:07 +0000 http://foodnetworkhumor.com/?p=3071#comment-25766 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. 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 http://foodnetworkhumor.com/2009/09/letters-to-fnh-good-bad-craz/#comment-16340 CherryRose Tue, 29 Sep 2009 23:13:31 +0000 http://foodnetworkhumor.com/?p=3071#comment-16340 @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. @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 http://foodnetworkhumor.com/2009/09/letters-to-fnh-good-bad-craz/#comment-16338 chilliconcarne Tue, 29 Sep 2009 23:02:16 +0000 http://foodnetworkhumor.com/?p=3071#comment-16338 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. 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 http://foodnetworkhumor.com/2009/09/letters-to-fnh-good-bad-craz/#comment-16255 Melissa D'umbass Tue, 29 Sep 2009 09:17:48 +0000 http://foodnetworkhumor.com/?p=3071#comment-16255 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! 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!

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