IC reference on Grillin & Chillin?
T.S. Irving
Hash: SHA1
I was watching last night's Grillin & Chillin with Bobby Flay and the
funny southern guy, Jack something. I thought I caught Jack making
fun of Bobby for cutting his finger during the NY Battle.
Bobby was about to split a chicken and Jack says in mother-like tone:
"Careful don't cut yourself. Have you ever used a knife Bobby?.
Bobby says "Thanks Jack".
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Iron Chef BBQ
were reruns from a couple years ago.
"T.S. Irving" <iridi...@N0SPAM-yahooDOT.com> wrote in message
news:3978CC89...@N0SPAM-yahooDOT.com...
T.S. Irving
Hash: SHA1
I was a fan of the show a few years ago too. They seem like new
episodes to me but i'm not 100% sure. It looks like they're using a
new set and they've switched positions of their grills. Flay's
big-ass gas grill is on the left now and Jack's is on the right.
Iron Chef BBQ wrote:
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Iron Chef BBQ
we all know what happens when we "assume" things.
"T.S. Irving" <iridi...@N0SPAM-yahooDOT.com> wrote in message
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Moonman Mike
Iron Chef BBQ wrote:
>
> I'll have to check it out. I had assumed it was the old show. I guess
> we all know what happens when we "assume" things.
Now all we need is Jacqui and her Wunderbra to make an appearance!
--
Mike
"Hope? There's always hope, Mr.Farnsworth." -DB
Tin Chef
kick out of Jack McDavid. I hope he's still cooking over wood or charcoal
and not some "damn gas grill!"
"Moonman Mike" <moo...@erols.com> wrote in message
news:397A3F54...@erols.com...
Bill and Cat
: I can do without Jacqui--and Flay, for that matter--but I always got a
: kick out of Jack McDavid. I hope he's still cooking over wood or charcoal
: and not some "damn gas grill!"
*** Bobby Flay might get to you a bit, but he acts like what he is... a
young arguably talented pretty boy with his own TV show..... But that
overdone down home country boy act by a resident of a city in the North
Eastern quarter of the US is as phony as his accent. At least Justin
Wilson acts the way he does because he is still lives in Louisana.
Bill
--
=============================================================================
Bill and Cat Saint Cloud, Minnesota
" It's A Magical World, Hobbes, Ol' Buddy... ...Let's Go Exploring ! "
Calvin's Last Words 12/31/95
=============================================================================
Tin Chef
home of Philadelphia, but he is a native Virginian.
"Bill and Cat" <hilb...@antares.cloudnet.com> wrote in message
news:sRre5.2123$6E.4...@ptah.visi.com...
Bill and Cat
: Jack's Down Home Diner and Firehouse restaurants may be in his adopted
: home of Philadelphia, but he is a native Virginian.
*** Ok... he may have grown up in Virginia, and he appears to be a very
creative and adaptable fella who apparently is well educated. However in
his effort to create his " Down Home " persona, he has so exaggerated the
stereotype of a good ole boy that the show should be considered satirical
rather than informative. If we are to criticize Emmeril, then I think that
Jack should be tarred with the same brush.
Bill
=============================================================================
Bill Hilbrich Saint Cloud, Minnesota
The most important part of communication is hearing what is not being
said. But the greatest danger is assuming what is not true. WBH 8/8/87
=============================================================================
Tin Chef
person is a famous brain surgeon, if he has a thick, southern accent he just
sounds stupid.
And don't toss me into the Emmeril Bashing Bandwagon. Remember, these
are cooking "shows". Everyone's entitled to their own opinion, and
apparently there are a lot of viewers who are of the opinion that Emmeril is
OK.
"Bill and Cat" <hilb...@antares.cloudnet.com> wrote in message
news:2Hue5.2140$6E.4...@ptah.visi.com...
Bill and Cat
: I'm reminded of an old Jeff Foxworthy routine. It doesn't matter if a
: person is a famous brain surgeon, if he has a thick, southern accent he just
: sounds stupid.
*** And if he doesn't have that accent, no one is going to believe that he
knows anything about Grillin.
Tin Chef
stereotypical rundown parts of Kansas City by someone who looks like they
eat their own cooking. You can always trust BBQ from a 300+ lb. chef.
On the other hand, I do think Emmeril knows a thing or three about
Louisiana cuisine, and he has a back east Boston accent.
"Bill and Cat" <hilb...@antares.cloudnet.com> wrote in message
news:YsGe5.2158$6E.5...@ptah.visi.com...
Moonman Mike
Tin Chef wrote:
>
> I'm reminded of an old Jeff Foxworthy routine.
You mean someone actually remembered something he said?
Moonman Mike
Bill and Cat wrote:
> Have a look at this.............
>
> Jack McDavid: Biography
>
> He may wear a baseball cap instead of a toque, but he can outsauce
> many a French chef.
>
> While studying accounting at the University of Virginia, Jack
> McDavid--a budding lawyer--got a job in a sandwich shop to help pay
> for college. He started out keeping the books, then somehow found his
> way into the kitchen. When the nearby Monticello restaurant needed a
> chef, it was Jack who made chicken salad for Queen Elizabeth II. If
> her compliments didn't seal his fate, perhaps those of Jimmy Carter
> and Anwar Sadat did.
>
> Deciding to pursue a career as a chef, Jack chose his own teachers. A
> Greek short order cook taught him how to saute. Chiang Kai-Shek's
> former chef, Charlie Yu, taught him knife skills and the art of
> presentation. He learned discipline from Pierre Goyenvalle of
> Washington's Lion D'Or, where Jack mastered all the kitchen stations.
> He then went to work at Le Bec Fin for Georges Perrier, the man who
> encouraged him to experiment and enjoy himself in the kitchen.
> Jack opened his first restaurant, The Down Home Diner, in March 1987.
> Located in Philadelphia's Reading Terminal Market and decorated in
> full diner regalia (including a 1942 Wurlitzer jukebox), Down Home
> serves regional American cuisine using the freshest food available. In
> November 1989, Jack opened his dream restaurant: Jack's Firehouse,
> also in Philadelphia, which serves American "haute country" cuisine.
>
> After a brief hiatus from the Food Network, Jack is back. He teams up
> with Bobby Flay once again for brand-new episodes of their popular
> cooking show, Grillin' & Chillin'.
>
> These days, you'll probably find the married father of three still
> toiling as head chef at his two restaurants. It's all in a day's work.
Would someone dare to post Booby's pedigree?
Bill and Cat
: I'll agree with you there. I know I prefer to buy my BBQ in the
: stereotypical rundown parts of Kansas City by someone who looks like they
: eat their own cooking. You can always trust BBQ from a 300+ lb. chef.
** OK.... We accept the illusion of the Chairman created by an actor and
singer, because we know that at least half of the Iron Chef is drama, but
when we watch Jack McDaniels, we are expected to actually believe that he
is this good ole boy's cookin comes from his down home roots. --
Jack McDavid: Biography
=============================================================================
Bill and Cat
: Would someone dare to post Booby's pedigree?
Bobby Flay: Biography
Bobby Flay "I'm going to put a new and colorful twist on southwestern
cuisine," said Bobby Flay, host of Food Network's Hot Off the Grill
with Bobby Flay, just before the 1991 opening of the now-celebrated
Mesa Grill. Since then the flame-haired man from Manhattan has earned
critical acclaim, including Gael Greene's choice of Mesa Grill as best
restaurant in 1992. Mesa Grill's two-star review in The New York Times
reported that "the sassy fare at Mesa Grill surpasses anything of its
kind elsewhere in New York."
The recognition that Bobby has gained at Mesa Grill for his
mouthwatering dishes has built his reputation as a major force not
only in New York's culinary scene but also nationwide. In May 1993,
Bobby was voted the James Beard Foundation's Rising Star Chef of the
Year, an award that honors the country's most accomplished chef under
the age of 30. The French Culinary Institute, his alma mater, honored
him in 1993 with its first-ever Outstanding Graduate Award, which
recognizes the school's most accomplished alumni. And his first book,
Bobby Flay's Bold American Food (Warner Books, 1994), won the 1995
International Association of Culinary Professionals award for design.
Not one to rest on laurels, Bobby has authored two more
cookbooks--From My Kitchen to Your Table (Crown, 1998) and Boy Meets
Grill (Hyperion, 1999).
Bobby fell into cooking at the age of 17 when he took a job at New
York's Joe Allen restaurant. Eventually, he so impressed the
management that Joe Allen paid his tuition to the prestigious French
Culinary Institute. But French cuisine was not to be Bobby's destiny.
After restaurateur Jonathan Waxman introduced him to southwestern
ingredients, Bobby--instantly drawn to indigenous American foods such
as black and white beans, chiles and avocados--was determined to fully
explore the possibilities of southwestern cuisine as an important and
distinct culinary style for America.
From 1988 to 1990, Bobby experimented with his new culinary passion at
New York's Miracle Grill, where his colorful southwestern creations
earned him something of a cult following. When Bobby's own Mesa Grill
opened its doors in 1991, his reputation as a major New York chef was
sealed. He continued to soar with Bolo, his second New York
restaurant, which Bobby (Bo) and partner Laurence Kretchmer (Lo)
opened in November 1993. Dedicated to exploring Spanish cuisine,
Bobby's innovative menu at Bolo dazzles adventurous palates daily.
--
Moonman Mike
Bill and Cat wrote:
>
> Moonman Mike <moo...@erols.com> wrote:
>
> : Would someone dare to post Booby's pedigree?
Ooop! I mean "care", but thanx anyway! :-)
.B.
<hilb...@antares.cloudnet.com> writes:
> At least Justin
>Wilson acts the way he does because he is still lives in Louisana.
>
Though the accent and the act, and according to some true Cajun and Acadians
that I know, the food are just as fake.
.B.
- - - - - - - - - - - - - -
"As human beings, we are endowed with freedom of choice, and we cannot shuffle
off our responsibility upon the shoulders of God or nature. We must shoulder it
ourselves. It is our responsibility." - Arnold Toynbee
Tin Chef
just never felt he was perpetrating a fraud on his audience because he's not
some ordinary guy. They advertise on each show that he owns two
restaurants.
"Bill and Cat" <hilb...@antares.cloudnet.com> wrote in message
news:%FOe5.2181$6E.5...@ptah.visi.com...
> ** OK.... We accept the illusion of the Chairman created by an actor and
> singer, because we know that at least half of the Iron Chef is drama, but
> when we watch Jack McDaniels(sic), we are expected to actually believe
groveok
Bill and Cat <hilb...@antares.cloudnet.com> wrote:
> Tin Chef <tinch...@email.com> wrote:
> : I can do without Jacqui--and Flay, for that matter--but I always got a
> : kick out of Jack McDavid. I hope he's still cooking over wood or charcoal
> : and not some "damn gas grill!"
>
> young arguably talented pretty boy with his own TV show..... But that
> overdone down home country boy act by a resident of a city in the North
> Wilson acts the way he does because he is still lives in Louisana.
I thought Justin Wilson died a few years ago from a heart attack...???
"It may look like I'm doing nothing, but at the cellular level I'm really
quite busy."
Sent via Deja.com http://www.deja.com/
Before you buy.
Julian Kitchens
Bill and Cat <hilb...@antares.cloudnet.com> wrote in message
> At least Justin Wilson acts the way he does because he is still lives
> in Louisana.
A bit of a side note: Justin has returned to his home state of Mississippi
to live.
hope munro smith
"Julian Kitchens" <jdkit...@att.net> wrote:
Bobby Flay is always so rude to his cohost on that show.
What's up with that?
until soon, Hope
--
Hope Munro Smith
UT Austin
http://wwwvms.utexas.edu/~hopems
Matthew Gallant
http://www.sepultron.com/ic.gif
"hope munro smith" <hop...@mail.utexas.edu> wrote in message
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Sean Wilkinson
Matthew Gallant <m...@tmbg.org> wrote in message
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Oh, cripes, that _is_ good...
- Sean