Comments on: Bacon, Ice Cream, Napkins, Cleveland Performance Art

By: Robert

Robert — Tue, 30 Nov 1999 06:00:00 +0000

Last year at this time I was doing Applewood Smoked bacon Ice Cream. But I rendered the fat off first and added that to the egg and cream mixture. I think its great to see others putting this on their menus. Way to go Cory! Keep up the good work.

By: Walter Jeffries

Walter Jeffries — Tue, 30 Nov 1999 06:00:00 +0000

Eek! Bacon ice cream! I love them both but think I’ll keep them separate. Besides, as our kids commented this morning over scrambled eggs and bacon, it is the utmost of ironies that we can never get enough – after all, we’re pig farmers. There just isn’t ever enough bacon at breakfast so I don’t think any will make it to ice cream time… :}

By: sheila

sheila — Tue, 30 Nov 1999 06:00:00 +0000

Michael, can’t WAIT to see you and Bourdain (the missing) next Monday @ B&N. Watch out for an Irish girl with a million things to say to you, but who will probably get tongue-tied at just wrong moment. Love your stuff.

By: Claudia

Claudia — Tue, 30 Nov 1999 06:00:00 +0000

Well, I hope Emeril is OK, healthwise – he really is a nice man, and got my nephew into cooking years ago when he had kids in his studio audiences. He was especially nice to said nephew, on-camera and during commercials, and I have a lot more respect for him as a TV chef than a lot of the other dreckmeisters on FN.

So . . . MarioWatch, Day 7 – looks like the big dawgs are being winnowed from FN, either by attrition or the corporate version of a “va fan’gool”? Both these guys seem to be leaving FN, yet not . . . quite . . . leaving . . .

By: Doodad

Doodad — Tue, 30 Nov 1999 06:00:00 +0000

A second with Todd, he looked awful at the Food Star finale. Like he was sick.

By: Todd

Todd — Tue, 30 Nov 1999 06:00:00 +0000

“Half of the time he didn’t seem to have any idea what he was supposed to be making until he was out there.”

I think he tried to make it seem that way… very often, he ‘wouldn’t know what he was making’ but yet his mis en place was completely ready for him when he needed it.

But I agree that his heart didn’t seem to be into it. I also wonder if health had anything to do with it — I recall the end of the TNFNS where he was visibly shaking. He doesn’t seem like the type to get stage fright any more.

By: tr

tr — Tue, 30 Nov 1999 06:00:00 +0000

first i’ve seen your new site…but, I’m thinkin’…you should probably lose the perm hair pic…

By: jsw

jsw — Tue, 30 Nov 1999 06:00:00 +0000

Waving the Charcuterie banner high and proud, that’s one of the many reasons I dig you, Ruhlman! If you’ve got an inclination, I’ve posted a write-up on a Relais & Chateau event held in DC last Sunday. Keller, Boulud, Splichal and Danko were all there. It was a hoot.

By: Jennifer

Jennifer — Tue, 30 Nov 1999 06:00:00 +0000

Wow! I’m planning on hosting a Sunday brunch soon. Bacon folded into maple ice cream atop homemade belgian waffles? It’s on the list now! Thanks!

By: CDN Emeril Fan

CDN Emeril Fan — Tue, 30 Nov 1999 06:00:00 +0000

Those knuckleheads that run FoodNetwork Canada didn’t pick up Emeril Live for their schedule, opting instead to deliver a multitude of really low budget garbage shows. Man do I miss this guys show.

I hope in future they reconsider, as even old reruns of How to Boil Water or Essence are way better than some of the cruddy CDN shows they try to highlight. US Food Network TV rocks, the CDN version blows.

By: CaptainK

CaptainK — Tue, 30 Nov 1999 06:00:00 +0000

I’m not so much worried about Emeril as I am about Doc Gibbs and the Emeril Live Band. Since its the only “live” show, where can they go other than maybe work for Sandra Lee as “Doc Gibbs and the Tablescapes”?

By: Debbie

Debbie — Tue, 30 Nov 1999 06:00:00 +0000

I am glad they are ending Emeril Live. You could tell that for the last couple of years at least his heart just wasn’t in it. Half of the time he didn’t seem to have any idea what he was supposed to be making until he was out there. It was rather painful to watch. I would rather see him do a few targeted specials that he really cares about.

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

don’t think i didn’t catch the football game on the tv in the background….and i thought i could buy a signed copuy of Elements via this site…so jow do i do that?

ps along the way i discovered u once wrote a book on a childrens’ hospital or am I wrong

By: Vincent

Vincent — Tue, 30 Nov 1999 06:00:00 +0000

Totally agree with the Emeril comments – that man has had the FN leash on way too long. I remember “Essence of Emeril” when the intro song sounded like my son’s old crappy casio one handed keyboard was playing it. I imagine the creativity flow has finally come to a breaking point for him – when he got into Polynesian cuisine a few years back and it was (a bit) shunned (I think) it was the start of the end. He is a good chef, business man and person and needs some time for himself.

Ruhlman, sorry about the hair quote. Chalk it up to a jealous Italian who has had too many ladies drop him for the flowing locks…HAHAHA!

Also a question – the Half Price Books stores have copies of your books in the stores in the Dallas area – do you reap the rewards of these sales? I have bought copies for my staff over the years (making, soul, reach) and it didn’t strike me until today that you might not. Hope so – they are a great tool in the kitchen.

By: IdahoRocks

IdahoRocks — Tue, 30 Nov 1999 06:00:00 +0000

Great video, but I wondered why the cameraman kept cutting off the top of your head….

As a book dealer and book collector, I can only say that your books are far too close to the grease of the kitchen and eventually they will not retain either their original appearance or value. You might want to cover the bookcases with glass (after some time you may notice what the glass collects on its surface….).

Be all that as it may, I enjoyed the video as I enjoy your books (which are not in my kitchen unless they’re the cheap paperback editions….)

By: rmw

rmw — Tue, 30 Nov 1999 06:00:00 +0000

you knew something was up when they took him off of prime time and put alton in…can they get rid of RR now…

By: Kay

Kay — Tue, 30 Nov 1999 06:00:00 +0000

Dave’s book certainly helped me perfect my custard cooking techniques to the point where I can finally deliver crystal-free ice creams from my crappy Kitchen-Aid freeze bowl, but his chocolate recipes are waaaaaaaaaaay too rich.

By: Frances Davey

Frances Davey — Tue, 30 Nov 1999 06:00:00 +0000

Great interview with Cool Cleveland, Michael. While Thomas was talking, I was looking at your kitchen. I’m nosey.

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

i’m glad for emeril that he’s ending emeril live. he needs to spend more time with his family. and how long could it have gone on? it’s time for a new model. emeril is probably the most influential chef ever, from sheer numbers of people he brought into the kitchen. he’s a good guy, good boss and a good cook. i certainly wish him well and don’t think the news is surprising. end of an era, yes, surprising, no.

By: Jim Dixon

Jim Dixon — Tue, 30 Nov 1999 06:00:00 +0000

Another good use for bacon

Corn cakes with bacon

1/2 c corn meal
scant 1 c flour (eg, a little less than 1 cup)
1/2 t baking power
1/2 t baking soda
1 t kosher salt

1/4 to 1/2 cup diced bacon, cooked until brown and slightly crispy

combine dry ingredients, stir in bacon (and the fat, too)

2 eggs, separated
1 cup yogurt
1 cup milk

combine yolks with milk and yogurt, stir into dry ingredients but don’t overmix

beat whites to soft peak stage, fold gently into batter

heat skillet or griddle to low medium
drop spoonfulls of batter onto skillet, cook until bubbles open on surface, edges beginning to dry, then flip and cook briefly on other side

serve with butter and maple syrup