Wednesday, May 27, 2009
Hittin' the links!
No golfin', just some links from my Memorial Day appearance on Good Morning America. Again, I had plenty of fun while working with them and every time I go back, it's nice to reacquaint myself with the crew. This time we were outside the studios in Times Square with loads of onlookers and some special ones here for Fleet Week! A big hug to all the Navy and Marine personnel I connected with that morning! I left my phone, so no pics :-( ... I think I may get a few from our pr staff, but until then, here are the links!
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15 comments:
You were awesome on the Today Show on Memorial Day. I think I'm going to try your recipe for flank steak fajitas this weekend, if it remains dry down here in Austin:)
Okay, I'm going to definately try the corn and berry berry fizz recipes. We currently are making a chimichurri flank steak at work which is almost exactly like yours! Ours' has fresh oregano in it as well.
Okay, what was that guy thinking flipping that flank steak with his bare hand rather than using the tongs!! I about freaked! And then he touched his note card with his dirty hand and everything! Eeeww! I guess I'm more conscientious these days about contamination now that I work in food service. You did great though and looked like you were having a blast.
You were great. It looked like a lot of fun. The corn recipe is to die for.
I dying for some corn right now. And it's not in yet in my nape of the woods (West).
I guess a margarita will have to suffice with some fajitas.
How would one "adulterate" the Berry Berry Fizz for a party? :P
Love your show but I've got a bone to pick. I just saw you pronounce Vidalia wrong. The first "i" and "a" are long vowels. Thus the word is said v eye dale ya. It bothers me that chefs can pronounce obscure Italian cities correctly but can't seem to get Vidalia right. Sorry for the rant and keep up the good work.
-Cheston from Georgia
We saw the episode where you made street corn, and that was the day we knew we had to try it. You see, it's all over the streets here in LA, but before that day, we had no idea what the 'white stuff' was on the corn. It just seemed crazy to us. We still haven't bought a cob from the carts yet, but that is next on the list!
Oh thanks so much for posting those links! I got wrapped up with my puppy and missed some of the segment with you!!
Sunny.. dude you did an awesome job! I liked the "supple" meat testing tip.. haha I'm deff going to try that! Rock on!
aspasia, thanks! yeah, if for a crowd, i'd double the chimichurri because as a topping, it goes fast. thanks so much for catching it!
cooking mama, yum, yeah chimichurri can only go in a few directions, so many of the recipes are similar. i like oregano based ones as well! u r funny about chris. i like that they are relaxed like that, but i also know from my training at fn that i need to do that as little as possible. even though no one is eating it at home, it still has the effect of making people a bit annoyed. it's their show though, so he can do what he wants! lol ... i did have a blat, chris and the team are so nice.
sue, thanks! i had so much fun and knew a cupcake was in my future, i mean, a cupcake for bfast?! heaven.
t2ed, argh, the corn woes. i just learned last year how it is harvested from south to north in monthly succession, pretty neat. there are some neat maps out there with harvest dates for diff crops, do you watch them? at least you have margarita's :-)
jaelle, well, funny you should ask because it was originally an adult bev, but i had to change it for the morning airing ... needed to be fam friendly. so, what you do is remove the seltzer and replace with prosecco. pink if you can find it. hope you like it ... it's on an upcoming ep of cooking for real.
anon, point taken, my problem is living there and then moving around and losing accents. now that i'm up here ... certain vowels just sound different. and ahem, i'm not a chef :-) ... just a home cook that has lived many places and i want to share the food and the stories behind them. cheston, my apologies if you are offended by my pronunciation, my purpose is to shine a light, not give you a bone to pick ... unless it's from a recipe :-) hope you keep watching and enjoy the new shows on the way.
duo dishes, it is goooood! you must get it from the street. then give mine a try ... what i've done is simplified it. most stands have the toppings separate, but i love them all. so i just made spread inspired by the toppings. the only thing really missing is the cotija cheese. that may be the 'white stuff' you refer to, it could also just be the mayo. lemme know how you like them!
mary at my new 30, no prob! i know 8am is a hard wake up, especially on a day off of work for most. glad you caught it!
austin wilcox, thanks so much! yeah i check my meat like that sometimes. steaks and cuts that aren't too thick. works pretty well and i learned it from a guy that teaches at the institute of culinary ed here in nyc. pretty neat.
I've already commented on this blog but I just wanted to ask . . . I was watching Cooking for Real today (grilling with the girls) and your top was AWESOME!! Where did you get it? I want one!
The berry berry fizz looks like summer in a glass....down here in Mobile AL, we might have to toss in a few big fat juicy blackberries too! Thank you for the great recipes....and I really love your show. I love everyone on FN, but I love having home cooks who connect with other home cooks....you are definitely "for real". I hope that your travels will bring you down to the incredible Mobile Gulf Coast some time......the seafood here is "to die for". Keep up the fabulous work my dear.
Saw your blog on MySpace, which reminded me it's been too long since I commented here. So here I am, commenting! *smiles*
I love flank steak fajitas - skirt steak too. Freaked my family out the other night when I marinated in tangerine and lime juices. Still had the onions, garlic, peppers and spices in there. Honestly, it was really pretty good. Spicy sweet, ya know?
Anyways, love what you're doin', and thx for the reminder to stop in here more often than I have been. *blushes*
Well, there you are again. Remember me down in Texas, LOL? I'm still waitin' for you to come down for Tex Mex. This past year has been amazing for you. Congrats on all your accomplishments. BIG HUG, Deb in Texas
cooking mama, hmmmm i think it's lucky brand. those shirts are kept at the studio. next time i get access, i'll check. most of the stuff is saks or macy's and easy to find.
wife of rob, it izzzzzzz. and blackberries are so yummy! i make a bbry sauce for my pb&j pancakes on cooking for real and use that sauce for so much more around the kitchen! thank you for the compliment. i too, love to chat with other cooks and really see it as one of the major benefits of the job. i used to live close to the gulf in tha gump! loved the fresh seafood, it was an easy transition from new orleans!
lana! hey, hope you've been well. fresh citrus is where it's at for a marinade. bet that tasted goooood! sweet heat is like the stars aligning lol. good to 'see' you :-)
DebB!!!!!! more myspace people! how the heck have you been? the family? can you believe what has transpired since we last chatted? unbelievable. thanks so much for the early support. did you see the episode with my girl from texas!? too much fun. Big HUUUUUUG!
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