Chris asks…
How did Alton Brown, Giada De Laurentiis, Ina Garten etc. get on Food Network?
Were they just well-known and Food Network found them? Did they do some kind of audition? How did it happen?
Michelle answers:
Alton Brown was in television production and went to culinary school
Ina Garten bought a cooking store on Long Island, the store was called Barefoot Contessa
and Giada is Italian, beautiful and went to Le Cordon Bleu culinary school and was a food stylist.
Laura asks…
So who doesn’t want Emeril Lagasse to go? As of Dec. 11 he will no longer be on food network?
I honestly don’t want to see him go he’s a great cook with great ideas he’s basically all the food network has got as far as I have seen. I would rather see him on than what’s her face…sorta homemade crap…I’m sorry honestly if you like Emeril you’ll tell me what you think…
Michelle answers:
Well, as much as i love the guy. Maybe he is trying to lighten his load. He is still going to do the essence show.
Here is his letter
Dear Friends,
Thank you for visiting our site and sending your well wishes and thoughts about ‘Emeril Live’. It is true that we will not continue production of ‘Emeril Live’ after the next filming in December, but I am looking forward to continuing a long working relationship with them for years to come. Emeril Live will continue to air on the Food Network for about two more years, with premiere episodes throughout 2008, and I will continue to host ‘Essence of Emeril’ next year. We are also looking into some specials and other new development opportunities.
‘Emeril Live’ has been a wonderful experience over the past ten years, and I’d just like to say how deeply appreciative I am to all the unbelievable staff – many who have been with the show since the beginning. I’d also like to thank the loyal viewers and fans, and the many talented guests who have appeared on the show through the years. It’s been such an incredible ride…but there is much more to come. I have lots of new ideas cooking…so please stay tuned!!
Emeril Lagasse
Daniel asks…
Have you used hops in any food recipes?
I have conducted a searched and found this interesting recipe on Food Network‘s site, Salmon with Hops Bearnaise over Cauliflower Puree. So I was wondering how common their [hops] use in recipes is with beer lovers and cooks in general.
Mac N Cheese.
LOL, you wild man. At what phase of preparation do you add them?
Pellets or cones?
Thanks.
Michelle answers:
Yes…with macaroni and cheese.
Carol asks…
What, if anything, is the difference between “mouth feel” and texture in regards to food?
They have to be at least nearly the same thing, yet the two terms appear independently on some food network shows. The easy answer is that they are synonymous, but any subtle differentiation would be welcome.
Michelle answers:
Perhaps mouth feel would pertain to heaviness or lightness on the tongue which is a bit different than texture. (Just a theory) 😉
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