And guess who was right?! (Me.) ALL those shows got canned ... and the Neely's even got a divorce. I sure can call 'em!
Just bcuz all your used to is borng wite folk don't mean shit. Those black folk got personality an stile an humor. Which of those wite shows have that? Good eats is better? 10$ meals have humor or anything. U must b crazy. U wuld never understand blak cultuer. But u rite bout one show,cooking for real. I don't like it bcuz she acts WITE! U jus like dry ass shows. U suck ass, asshole! U problyh would never step foot in black folk neighborhood would u? So don't judge sumthin u don't nok shit about
The person that started this ball to rolling and giving the statement that the reason the black cooking shows are not working is the lack of personality and the lack of focus? That is an utter copout and a racist statement. Let's be perfectly honest the hear. We (meaning African-Amercians) taught white people how to cook. Since the beginning of the slave era, we did all of the cooking for white people. This is yet another example of how they have taken something from someone else to make their profit, nothing more and nothing less. So, to constantly say that nothing positive comes from and African-American (and that's pretty much what you've said) is the worse anyone could ever say or believe.
The back story of the Carolina Reaper pepper continues to change with each interview I read. In one article, Ed Currie was trying to create a sweet pepper. In another, it was an accidental discovery. In another, he was using special cross pollination methods normally reserved for beans. Other accounts say he learned his craft while growing super high powered Marijuana. Now, he planned it all along since 1981.
PLEASE TURN THE AWFUL BACKGROUND MUSIC OFF!! THE RESTURANT HAS ENOUGH RESONANCE WITH OUT THE MUSIC. COULD BARELY CARRY ON A CONVERSATION. SEAFOOD REALLY GOOD. WINE GLASSES UNDER FILLD. WILL GO BACK WHEN I CAN SIT OUTSIDE
There's a national traveling Caffeine Crawl that has been around a few years. I believe they've had a Crawl in Boston, but most are Midwest and West Coast. - Chris
The ticket link for the #CLTCoffeeCrawl is
Hope you join us!
I just read this article. I am completely baffled. I buy Theo dark chocolate because it's Organic and Fair Trade. This study makes it look like the ugly giants (Mars, Hershey, Kraft!!!!) do it better, producing chocolate with no lead or cadmium. Confusing!
Lebowski's, meatloaf. Nough said.
Rock & Rye Is The Very Best!!!!! It Works Quicker Than Any Med I Have Taken!!!
# Co-sign Eugene "Great Chefs Love Great Food with Great People". I am Kendall Gallon and had the privilege of working with Chef Jay at Emerils Orlando and the one thing we did was have fun doing what we love to do make Great Food. This guy has so much knowledge and loves to share it. That's what it's all about passing the torch for others to enjoy it. I wish you all the best in your new chapter of food. "Food It's What We Do" you can have that for your first shirt lol. Have fun KG
Yes Jessica he is still around you can find him in front of SNUG Harbor 1228 Gordon St, Charlotte, NC 28205 on Mondays & Thursdays
fake and gay
I would say the brown sugar in your recipe might be the cause of the color. I only use brown sugar in butterscotch pudding.. I still can't figure out the grainy unless its the salt or the flour but I sifted mine it still turned out grainy.. I didn't use evaporated milk because its too rich I used whole milk and heavy whipping cream which I thought would get rid of the grainy but no such luck.. I am totally stumped.
You and I are having the same problem. My pudding did not turn out brown but it is grainy beats me .. I have tried and tried and I know there is a secret somewhere.. but no one is sharing that secret. LOL
Made this last night. Used a bag of frozen mixed berries & it turned out great. Thanks so much for the easy & delicious recipe!!!! :)
From which waters is the wold-caught fish safe to eat? Which waters should be avoided?
He hit my car and is uninsured... been dodging me for a month.
If there is anyone that I admire as chef is Chef pierce. Working under him at emerils was like working with family on a sunday dinner where every one gathers for the smell of good and flavorful food. I think he is doing a awesome job at what he does best. If anyone who wants to learn about cooking learn from chef pierce he will take the time to educate and motivate and inspire to keep moving foward. His favorite thing i always heard him say is "work smart not hard" now hearing him open up Rock Salt its a very great thing to hear ! I learn to keep my composure from him when the pressure in the kitchen gets heavy. Now me years later being a General/Kitchen manager playing multi roles at one of the upcoming restaruants Graffit junktion it motivates me more from hearing chef Pierce success to go even harder to achieve my goals of opening a restaurant. Great job Chef pierce! Hope to come see your restauraunt and eat delicious food.
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