dssp measurement
Robbyn
>Possibly, if you would tell us what the hell is the measuremeat.
>
>P.S. if you expect to get email replies, add a sig file to give your
>correct address. Next timr, I won't bother.
Well THAT was useful! :)
According to this page (there are other equivalencies there too):
http://www.hubcom.com/recipe/convert.html
dssp = dessert spoon = 10 ml or about 2 teaspoons
Robbyn
Why am I in this handbasket? And where are we going?
E-mail address intentionally messed with.
Remove the "bit-bucket" to send a letter.
Dave Roth
Everyone:
Came accross this unit of measurement from a recipe from New Zealand,
and I don't know what it means. Can anyone enlighten me?
Thanks
Dave in Atlanta
diamonddave at mindspring dot com
Bob Y.
Possibly, if you would tell us what the hell is the measuremeat.
--
Bob Y.
To reply, change xxx to wcc.
Bob Y.
Dave Roth wrote:
>
> Everyone:
>
> Came accross this unit of measurement from a recipe from New Zealand,
> and I don't know what it means. Can anyone enlighten me?
>
> Thanks
>
> Dave in Atlanta
> diamonddave at mindspring dot com
Possibly, if you would tell us what the hell is the measuremeat.
P.S. if you expect to get email replies, add a sig file to give your
correct address. Next timr, I won't bother.
Sharon Ödmann
He did, look at the subject line: dssp
--
sharon(at)paonline(dot)com
<><
Please visit our homepages at http://www.paonline.com/forever/sharon.htm
Kiyote Cowboy has a new home at
http://www.freeyellow.com/members/kiyote/index.html
Debra Fritz
>He did, look at the subject line: dssp
Likley that dessert spoon thing that was covered a while back:)
Debra
To reply by email, please delete "dd" from my address. The spam is getting too thick.
Sheila Viemeister
Dave Roth wrote:
>Came accross this unit of measurement from a recipe from New Zealand,
>and I don't know what it means. Can anyone enlighten me?
It's a dessertspoon - I forget what that would be in "American". I'll
have to go measure my mother's spoons.
Sheila Mackay Viemeister.
Scott W. Binder
Debra Fritz (dfr...@dd.rocketmail.com) wrote:
: On Mon, 19 Jan 1998 17:03:06 -0500, "Sharon Ödmann"
: <sha...@paonline.com> wrote:
Exactly. The rec.food FAQ has the conversion information, as I
recall.
Scott - Humboldt County, CA
Miche
In article <34c4e138....@nntp.a001.sprintmail.com>
dfr...@dd.rocketmail.com (Debra Fritz) writes:
> On Mon, 19 Jan 1998 17:03:06 -0500, "Sharon Ödmann"
> <sha...@paonline.com> wrote:
>
> >He did, look at the subject line: dssp
>
> Likley that dessert spoon thing that was covered a while back:)
Yep, it's dessert spoon. 2 teaspoons or 10ml.
Miche
------------
Miche Campbell <*>
Captain of the Starship Yentaprise
These are not necessarily the opinions of the University of Otago
You say Chaos like it's a *bad* thing!
Visit the home of The Jews Brothers, New Zealand's premier Klezmer
band! http://www.rouge.co.nz
C. L. Bleakney
Bob Y. wrote:
>
> Dave Roth wrote:
> >
> > Everyone:
> >
> > Came accross this unit of measurement from a recipe from New Zealand,
> > and I don't know what it means. Can anyone enlighten me?
> >
> >
> > Dave in Atlanta
> > diamonddave at mindspring dot com
>
> Possibly, if you would tell us what the hell is the measuremeat.
>
> P.S. if you expect to get email replies, add a sig file to give your
> correct address. Next timr, I won't bother.
> --
> Bob Y.
>
> To reply, change xxx to wcc.
with dssp on the side along with teaspoon,oz., etc. (This was my first
time to see this measurement also)It turned out to be two
teaspoons.Maybe dssp means double teaspoon. Just a guess on my part.
C. L.
Dan Masi
Bob Y. wrote:
>
> Dave Roth wrote:
> >
> > Everyone:
> >
> > Came accross this unit of measurement from a recipe from New Zealand,
> > and I don't know what it means. Can anyone enlighten me?
> >
> > Thanks
>
>
> P.S. if you expect to get email replies, add a sig file to give your
> correct address. Next timr, I won't bother.
Geez. Maybe you shouldn't have bothered *this* time.
Anyway, I would guess that perhaps it means "dessertspoon". How
much the measurement is in terms of familiar measurements, I've no
idea; maybe somewhere between 1/2 and 1 teaspoon?
--
Dan Masi
Mentor Graphics Corp.
dan_...@mentorg.com
Richard H. Weiner
Bob...take a dssp of Valium.....pleeeeease.
Bob Y. wrote:
> Dave Roth wrote:
> >
> > Everyone:
> >
> > Came accross this unit of measurement from a recipe from New Zealand,
> > and I don't know what it means. Can anyone enlighten me?
> >
> > Thanks
> >
> > Dave in Atlanta
> > diamonddave at mindspring dot com
>
> Possibly, if you would tell us what the hell is the measuremeat.
>
> P.S. if you expect to get email replies, add a sig file to give your
> correct address. Next timr, I won't bother.
Miche
In article <69vt62$u...@camel15.mindspring.com>
"Dave Roth" <diamonddave_at_mindspring_dot_com> writes:
> Came accross this unit of measurement from a recipe from New Zealand,
> and I don't know what it means. Can anyone enlighten me?
Dessertspoon. Two teaspoons or 10ml.
Mark Williams
In article <34C3E346...@viemeister.com>,
Sheila Viemeister <she...@viemeister.com> wrote:
>Dave Roth wrote:
>>Came accross this unit of measurement from a recipe from New Zealand,
>>and I don't know what it means. Can anyone enlighten me?
>It's a dessertspoon - I forget what that would be in "American". I'll
>have to go measure my mother's spoons.
A dessertspoon is equivalent to two teaspoons (10ml or 1/3 floz)
Hope this helps,
--
| Mark Williams - Author of SoftCuisine
| http://www.surflink.co.uk/users/mediaweb
Nikki Oliver
I think that is 2 teaspoons or 10ml whichever you use. I work in a pharmacy (as a lowly technician) and have come across that in prescriptions, however it has been quite awhile. I'll double check it with the boss. If it is incorrect I'll post and correct it.
Sheila Viemeister <she...@viemeister.com> wrote in article <34C3E346...@viemeister.com>...
> Dave Roth wrote:
> >Came accross this unit of measurement from a recipe from New Zealand,
> >and I don't know what it means. Can anyone enlighten me?
>
> It's a dessertspoon - I forget what that would be in "American". I'll
> have to go measure my mother's spoons.
>
> Sheila Mackay Viemeister.
>
Fred Towner
Michael J Edelman <ede...@geocities.com> wrote in article
<34C7B3D0...@geocities.com>...
> Finally saw this guy, and while he does have a certain....flair....
> but he quickly wears very thin. Given that his entire repeoir consists
> of what could be termed refined white trash cooking I don't think I'll
> be watching him again.
I don't like what TV has done to Emeril, but on the other hand,
might I suggest that you haven't seen enough of him to know what
his full repetoire is?
--
Fred Towner VE7TOW/VE6XX
town...@cyberlink.bc.ca
To reply, please remove the xx after my name
biffb
Finally a macho guy who cooks on television,,,This guy is just what male
cooks need
I am so sick of these flaming faggots that call themselves men,White trash?
I don't think so
real men can cook and emeril is proof of that ...I think the gay community
is feeling threatened. Well are they????
Michael Odom
Some fine troll there, ja! Purty near a flatline on the ole EEG is my
guess. Are we having a li'l crisis here? Some sorta
gender-preference-night-sweat-anxiety-so-I'll-advertise-my-
homophobia-to-get-by event in the li'l cranium?
Remain calm, Biff. All will be well without your help.
--
M.Odom
mo...@boisdarc.tamu-commerce.edu
Harry A. Demidavicius
I agree with Michael. "bumped" into his show one night, and forced myself to sit through it.
Bah! Humbug!
Harry Demidavicius
On 23 Jan 1998 19:14:21 GMT, "Fred Towner" <tow...@cyberlink.bc.ca> wrote:
>Michael J Edelman <ede...@geocities.com> wrote in article
><34C7B3D0...@geocities.com>...
>> Finally saw this guy, and while he does have a certain....flair....
>> but he quickly wears very thin. Given that his entire repeoir consists
>> of what could be termed refined white trash cooking I don't think I'll
>> be watching him again.
>
Robert & Rebecca.
Dan Masi wrote in message <34C4FB89...@mentorg.com>...
>Bob Y. wrote:
>>
>> Dave Roth wrote:
>> >
>> > Everyone:
>> >
>> > Came accross this unit of measurement from a recipe from New
Zealand,
>> > and I don't know what it means. Can anyone enlighten me?
>> >
>> > Thanks
>Geez. Maybe you shouldn't have bothered *this* time.
>
>Anyway, I would guess that perhaps it means "dessertspoon". How
>much the measurement is in terms of familiar measurements, I've no
>idea; maybe somewhere between 1/2 and 1 teaspoon?
>
>--
>Dan Masi
>Mentor Graphics Corp.
>dan_...@mentorg.com
A dssp measurement is a dessert spoon or about 10ml or 2 teaspoons.
Rebecca
New Zealand
SpicyTxF
Just got back from another quick trip to New Orleans which included dinner
Friday at Emeril's and dinner Saturday at NOLA,
think what you want of Emeril's cooking programs, but his restaurants are
incredible! - Cat in Houston
Stefany DePrato
Zmtor wrote in message <19980126203...@ladder02.news.aol.com>...
>Is there some reason he has to be so messy. If I went to
>a restraunt and they served me a dish with a bunch of stuff
>scattered al;l over it I'm afraid I'd have to send it back and
>ask for a *clean* plate.
>
He does it for presentation. I think it looks great!
>Michael J Edelman <ede...@geocities.com> wrote in article
><34C7B3D0...@geocities.com>...
>> Finally saw this guy, and while he does have a certain....flair....
>> but he quickly wears very thin. Given that his entire repeoir consists
>> of what could be termed refined white trash cooking I don't think I'll
>> be watching him again.
What exactly do you mean by "white trash cooking"?
I do agree that his new live show is kinda obnoxious. He used to be more low
key and had some pretty good recipes.
TJ
divin...@yahoo.com wrote:
>
> Well Biff lets hear it for the closed minded, mentally challenged, drewlers of
> the world. I hardley think that the gay community is threatened by Emeril.
> They are probably watching him for the same reason I am, his BODY.
hahahaha. I've never seen him, but with all the hoo haw on the group, I
had imagined him to be a kind of cuz' to Paul P. Guess I'll have to
rearrange my imagination!
tj
LKS
Oh no, this can't be...Emeril because of his body?!?! Jacques Pepin,
maybe, Alfred Portale, Daniel Bouloud...but ...Emeril....???
You guys are too crazy.... ;)
Laura
divin...@yahoo.com
Well Biff lets hear it for the closed minded, mentally challenged, drewlers of
the world. I hardley think that the gay community is threatened by Emeril.
year old, single,straight,female and I think he is boring. While creole and
cajan cooking are part of American history, he is Dull, his body is the only
reason that he is still on the air. And please in the future if you feel the
need to express your bigotry, PLEASE DON'T.
In article <34C98A42...@hotmail.com>,
biffb <bi...@hotmail.com> wrote:
>
> Finally a macho guy who cooks on television,,,This guy is just what male
> cooks need
> I am so sick of these flaming faggots that call themselves men,White trash?
> I don't think so
> real men can cook and emeril is proof of that ...I think the gay community
> is feeling threatened. Well are they????
>
> Michael J Edelman wrote:
>
madam...@ibm.net
On Mon, 26 Jan 1998 21:14:53 -0500, LKS <lau...@ix.netcom.com> wrote:
>TJ wrote:
>>
>> divin...@yahoo.com wrote:
>> >
>> > Well Biff lets hear it for the closed minded, mentally challenged, drewlers of
>> > the world. I hardley think that the gay community is threatened by Emeril.
>> > They are probably watching him for the same reason I am, his BODY.
>>
>> hahahaha. I've never seen him, but with all the hoo haw on the group, I
>> had imagined him to be a kind of cuz' to Paul P. Guess I'll have to
>> rearrange my imagination!
>> tj
>
>Oh no, this can't be...Emeril because of his body?!?! Jacques Pepin,
>maybe, Alfred Portale, Daniel Bouloud...but ...Emeril....???
>
>You guys are too crazy.... ;)
>
>Laura
But Laura, you gotta remember that we're geographically priviliged; we
have a couple hundred thousand short, dark men with one eyebrow within
driving distance. The rest of the female world must admire from afar.
....Sharon-looking out the window for Emeril-wanna-be's
divin...@yahoo.com
To reply remove the no from my e-mail address.
He kinds looks like my first boyfriend. I have always had a thing for guys
that look like him.
In article <34CD43...@ix.netcom.com>,
Heather
On Fri, 23 Jan 1998 22:29:22 -0800, biffb <bi...@hotmail.com> wrote:
>Finally a macho guy who cooks on television,,,This guy is just what male
>cooks need
>I am so sick of these flaming faggots that call themselves men,White trash?
>I don't think so
>real men can cook and emeril is proof of that ...I think the gay community
>is feeling threatened. Well are they????
>
ROFLMOA
THREATENED!?!?!?
I polled the gay men around the office and after they stopped laughing
they all agreed that they in no way feel threatened by Mr. Potato
Body.
Now he is known as Tuberil Lagasse.
Heather
Jesus saves lives -- then redeems them for valuable prizes
Dennis R. Vogel
In article <34C7B3D0...@geocities.com>,
Michael J Edelman <ede...@geocities.com> wrote:
> Finally saw this guy, and while he does have a certain....flair....
>but he quickly wears very thin.
Yeah, how many times can you hear someone shout "Bam!" as he
throws seasonings into a dish before it grows old? Twice, I
think.
Dennis Vogel
Dennis R. Vogel
In article <01bd2833$161bb680$639bfacd@default>,
Fred Towner <tow...@cyberlink.bc.ca> wrote:
>
>I don't like what TV has done to Emeril, but on the other hand,
>might I suggest that you haven't seen enough of him to know what
>his full repetoire is?
I'll save you the trouble:
Happy, happy
Bam!
Kick it up a notch
Now you know his whole repetoire.
Dennis Vogel
Dennis R. Vogel
In article <19980126023...@ladder02.news.aol.com>,
I've often wondered just how much Emeril an the other TVFN chefs really
have to do with their restaraunts. TVFN comes out of NY or NJ and they
must spend one hell of a lot of time there taping all the shows. I'm
sure they tape a bunch at one time but for Emeril, with his live show,
he's gotta be there each day it is shown. It would seem to me that
someone else runs the restaraunt and he pretty much just lends his
name to the enterprise. So the quality of the food there depends as
much, or more so, on whoever is in charge than on Emeril.
Dennis Vogel
Dennis R. Vogel
In article <6ajbia$j3b$1...@nnrp2.dejanews.com>, <divin...@yahoo.com> wrote:
>Well Biff lets hear it for the closed minded, mentally challenged, drewlers of
>the world. I hardley think that the gay community is threatened by Emeril.
>They are probably watching him for the same reason I am, his BODY.
Just where in the hell did you see his body? On TV he wears a chefs
jacket and stands behind the counter on the set. Or is he hawking
an Emeril chef/beefcake calendar that I haven't seen advertised yet?
Dennis Vogel
Dennis R. Vogel
In article <em24w9qK9GA.109@upnetnews03>,
That's the difference between an amateur and a professional.
If you or I did it, it would be a mess. When a pro does
it, it's a presentation. Kind of like when you take a
blurry photo or one where a head gets chopped off. It's
a mistake. But when a pro does it, it's art. Go figure.
Dennis Vogel
Fergy
you left out:
I'm keeping the dairy farmers employed
about 50 cloves of garlic
This aint rocket science
--
---
Deo Vindice!
Fergy (remove USPAMERS from address for private reply)
.
++++++++++++++++++++++++++++++++++++++++++++++
Looking for a good BBQ Joint?
Want to brag on one?
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Dennis R. Vogel wrote in message <6bajka$a...@nntpa.cb.lucent.com>...
OneBozFan
>I've often wondered just how much Emeril an the other TVFN chefs really
>have to do with their restaraunts. TVFN comes out of NY or NJ and they
>must spend one hell of a lot of time there taping all the shows. I'm
>sure they tape a bunch at one time but for Emeril, with his live show,
>he's gotta be there each day it is shown. It would seem to me that
>someone else runs the restaraunt and he pretty much just lends his
>name to the enterprise. So the quality of the food there depends as
>much, or more so, on whoever is in charge than on Emeril.
>Dennis Vogel
Emeril flys to NY and only stays a few days to tape a few week's worth of
shows.
Chef Scott
Sdnutting
>Yeah, how many times can you hear someone shout "Bam!" as he
>throws seasonings into a dish before it grows old? Twice, I
>think.
Yeah- but he's not nearly as bad as that guy on Cucina Amore, who's always
saying; "SNAP into action!". I mean, really, does anyone need to hear it 4
times in a half-hour program?
Stacey
Dennis R. Vogel
In article <34d92...@209.136.2.9>,
Fergy <CircleF...@the-link.net> wrote:
>you left out:
>I'm keeping the dairy farmers employed
>about 50 cloves of garlic
That's "gahlic". There's no "r" in garlic
when Emeril says it.
Dennis Vogel
Dennis R. Vogel
In article <19980205001...@ladder02.news.aol.com>,
OneBozFan <oneb...@aol.com> wrote:
>
>Emeril flys to NY and only stays a few days to tape a few week's worth of
>shows.
What about the Emeril Live shows? They run several nights a week,
don't they?
Dennis Vogel
Dennis R. Vogel
In article <19980205042...@ladder03.news.aol.com>,
Cucina Amore? Really? I think I'm going to gag.
Never saw him, thank God. Does every TV chef think he needs to be
an Emeril clone to succeed?
Dennis Vogel
Fred Towner
> Happy, happy
> Bam!
> Kick it up a notch
>
>Now you know his whole repetoire.
As I said, I don't like what TV has done to Emeril, but then on the
otherhand, a guy that owns four restaurants, at least three with a
good international reputation, must have more than that going for
him in the food department.
Sheesh! The guy has a Ph.D after all. He must have learned something.
Michael J Edelman
Fred Towner wrote:
> > Happy, happy
> > Bam!
> > Kick it up a notch
> >
> >Now you know his whole repetoire.
>
> As I said, I don't like what TV has done to Emeril, but then on the
> otherhand, a guy that owns four restaurants, at least three with a
> good international reputation, must have more than that going for
> him in the food department.
You mean, like Ronald McDonald?
> Sheesh! The guy has a Ph.D after all. He must have learned something.
>
Spend a couple years in academia and you'll be cured of *that* particular
misconception...
;-) mike
Fred Towner
>Spend a couple years in academia and you'll be cured of *that* particular
>misconception...
I have spent more than a couple of years in academia.
I have a Ph.D in electrical engineering.
S^R
FOR YOUR REFERENCE -- On Fri, 6 Feb 1998 22:06:53 -0700, "Fred Towner"
<tow...@cyberlink.bc.ca> stunned us with the following:
[-]>
[-]>>Spend a couple years in academia and you'll be cured of *that* particular
[-]>>misconception...
[-]>
[-]>
[-]>I have spent more than a couple of years in academia.
[-]>I have a Ph.D in electrical engineering.
Sure.. But do you go BAM!! .. when you change a lightbulb?
You could plug the hole in the Ozone layer with people that have
Ph.D's. Some of them drool. Some will have difficulty dressing up, and some
of them belong to the Flat Earth society.
Some would even post in a newsgroup and claim that they're indeed one
in a million.
[-]>
[-]>Fred Towner VE7TOW/VE6XX
[-]>town...@cyberlink.bc.ca
[-]>
[-]>To reply, please remove the xx after my name
[-]>
S^R ---- or...@nutcom.com
Spam Surgery:NUTCOM is NETCOM
**********************************************
You know you live in the Silicon Valley:
When you tell your boss you'll be at Fry's
Electronics this afternoon and he says "Cool"!
**********************************************
Bolivar
Michael J Edelman wrote:
>
> Fred Towner wrote:
>
> > > Happy, happy
> > > Bam!
> > > Kick it up a notch
> > >
> > >Now you know his whole repetoire.
> >
> > As I said, I don't like what TV has done to Emeril, but then on the
> > otherhand, a guy that owns four restaurants, at least three with a
> > good international reputation, must have more than that going for
> > him in the food department.
>
> You mean, like Ronald McDonald?
>
> > Sheesh! The guy has a Ph.D after all. He must have learned something.
> >
>
>
> ;-) mike
Yep. As a fomer prof. of mine,and friend, used to say "Everybody knows
what B.S is. M.S. is just More of the Same, and Ph.D. is Piled Higher
and Deeper."
Boli
Fred Towner
> You could plug the hole in the Ozone layer with people that have
>Ph.D's. Some of them drool. Some will have difficulty dressing up, and some
>of them belong to the Flat Earth society.
I guess I've just lived in academic isolation. I've never met any
like that.
BTW, what sort of academic qualifications do you have?
Fred Towner VE7TOW/VE6XX
town...@cyberlink.bc.ca
S^R
FOR YOUR REFERENCE
On Sun, 8 Feb 1998 10:34:04 -0700, "Fred Towner" <tow...@cyberlink.bc.ca>
humbly offered the following :
[-]>> You could plug the hole in the Ozone layer with people that have
[-]>>Ph.D's. Some of them drool. Some will have difficulty dressing up, and some
[-]>>of them belong to the Flat Earth society.
[-]>
[-]>
[-]>I guess I've just lived in academic isolation. I've never met any
[-]>like that.
[-]>
[-]>BTW, what sort of academic qualifications do you have?
Ph.D., Abc, BBS, CBS, MTV, BBC, VCR, AM and FM.
Of course, it shouldn't matter. Unless you measure a person by the
amount of paper they've utilized for diplomas, and achievements.
While one should be truly proud of the hard work that went into such
things, I feel the less they are mentioned, the more they worth.
What does a Ph.D. have to do with BAM!! and an entertainer's ability
to deep fry okra?
Your values seem somewhat skewed:)
[-]>
[-]>Fred Towner VE7TOW/VE6XX
[-]>town...@cyberlink.bc.ca
[-]>
[-]>To reply, please remove the xx after my name
[-]>
S^R ---- or...@nutcom.com
Spam Surgery:NUTCOM is NETCOM
**********************************************
Visit my Iron Chef page. It's new and silly!
http://www.geocities.com/NapaValley/7031
**********************************************
Dennis R. Vogel
In article <34dd1267...@nntp1.ba.best.com>,
J Durbin <j...@poisson.com> wrote:
>
>The show is _not_ broadcast live.
>
>He could film 15-20 shows in front of live audiences in 10-15 days.
>
>Surely you were aware of that.
Actually, I wasn't. I was under the bizarre impression that "live"
really meant "live". How silly of me. One more thing about Emeril
that I don't like. Thanks for clearing that up.
Dennis Vogel
CGLeroux
At our house, we don't mind "catching" Emeril semi-live couple times a week
(for 15 min or so @.)and his recipes on FoodTV net are interesting. He's
pleasant enough, though he needs a few more "stock" lines....but, give him a
break.....he's stays pretty busy in that hour.
Anybody know his bio? Where born? Is he Portegese? Married? Schooling, Lives
where? (presume NO with visits to NY)
Other than some training/background in his cookbooks (eg. Commanders Palace,
Emeril NO and LV, etc.), I haven't seen much on him.
Bolivar
Go to http://www.foodtv.com and click on either Emeril Live or Essence
of Emeril(I forget which). There is a bio of him there.
And more recently he said one night that he has just bought Commander's
Palace. Seems like the Brennan sisters decided that they wanted to
retire and called him to see if he was interested in buying it.
Boli
Jason R.
already have thru e-mail) ... ;) Jason
OneBozFan
>Subject: Re: Emeril Lagasse
>From: "Jason R." <rene...@kdsi.net>
>Date: Wed, Feb 11, 1998 05:20 EST
>Message-id: <34E17B...@kdsi.net>
>Heck, call me crass, but Emeril is my hero of cooking, ( tho many
>already have thru e-mail) ... ;) Jason
Hey, Emeril's a great guy, and I enjoy his shows. Some people don't like him;
so what. I know there's a lot of people who love the 'Two Fat Ladies'...I
can't stand them, so different strokes, etc...
Chef Scott
Jacqueline S. Roberts
I was never interested in cooking until I happened onto Emeril's show
while channel surfing. It looks like fun, it's creative, and a
practical hobby to have--you gotta eat.
JSR
***************************************
If it's worth doing...
It's worth overdoing! - unknown
Fogobum
>> Happy, happy
>> Bam!
>> Kick it up a notch
>>Now you know his whole repetoire.
>As I said, I don't like what TV has done to Emeril, but then on the
>otherhand, a guy that owns four restaurants, at least three with a
>good international reputation, must have more than that going for
>him in the food department.
If you can get past the nonsense, there's a great deal of real cooking going
on. He's a consummate chef (unless the recipes credited to him were stolen, and
the books ghostwritten) but only an average actor.
I cling to the conviction that the director makes him do it. Look what the
public did to Prudhomme, whose whole reputation is based on calling an
economically necessary perversion of a novelle creole dish 'Cajun'.
Martin
Real Men make hollandaise
over medium heat.
Billy Cal
In article <34E130...@erols.com>, bol...@erols.com wrote:
> CGLeroux wrote:
>
> Go to http://www.foodtv.com and click on either Emeril Live or Essence
> of Emeril(I forget which). There is a bio of him there.
> And more recently he said one night that he has just bought Commander's
> Palace. Seems like the Brennan sisters decided that they wanted to
> retire and called him to see if he was interested in buying it.
Not really.
He did buy a historic family restaurant in New Orleans, called
Delmonico's. It is currently being renovated.
Commander's Palace is the restaurant he was executive chef at many years
ago, before opening Emeril's.
Emeril will soon own 5 restaurants:
-Emeril's - New Orleans - Current
-Nola's - New Orleans - Current
-Delmonico's - New Orleans - Soon
-Emeril's New Orleans Fish House - MGM Grand Hotel, Las Vegas - Current
-?Emeril's? - Universal Studios, Orlando FL - Early 1999, or so