Maria asks…
What is it with all these recipes that have to include jalapenos, chilis, or some other strong pepper?
I watch a lot of Food Network programs and it seems like they can’t cook anything without some strong pepper “to add some heat”. Is this like the new trend in cooking? I can remember the French trend, the California Nouveau trend, the Sushi/Japanese trend, and now we have the Jalapeno/Chili trend.
What started this trend?
Bobby Flay’s guest just added grilled jalapenos to a mac and cheese dish. YUCK!
Michelle answers:
I don’t get it either. I am not a big fan of spice but a little heat from time to time is okay. But it is like they want us to have a flaming hot dish for every meal.
I think it i because everyone wants to look macho by eating such hot foods and being able to take it.
I am Very over this trend.
William asks…
Any one have any tips on learning how to cook?
I just started to watch the food network channel. And I want to learn how to cook.
Michelle answers:
Keep watching. Cooking is all about trial and error. The food network will give you some useful tips to start with…
Thomas asks…
What is an easy recipe that any girl can make with household food items but delicious and simple?
i always try to make my own recipes or follow paula deen and sandra lee and giada mostly food network‘s BAKERY section i want BAKING recipes NOT MEALS!!!!!! ALSO GIVE A WEBSITE WITH THE RECIPE!!! DOESN’T HAVE TO HAVE A WEBSITE IF IT’S YOUR ORIGINAL RECIPE!!!
Michelle answers:
Just try the following.
Mark asks…
How do chefs on TV taste scalding hot food?
I watch the Food Network–I’ve always wondered how in the world they can taste boiling sauces and sizzling meats…without burning their tongues?
There IS NO EDITING!!..they do not cut the clips when the soup is completely boiling and then the chef just takes the ladle straight to his mouth to taste. For example: Iron Chef.
Michelle answers:
By and large, chefs have handled and tasted so much very, very hot stuff in their careers that they are about desensitized to the scalding heat of foods on their tongues and pan handles on their hands
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