Comments on: Introducing: Michael Symon’s Live To Cook!

By: luanda

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

Made Symon’s Mac and Cheese yesterday. I split the finished product in half and added a “square” of rind from a freshly smoked slab of bacon from Charcuterie. In the words of Homer Simpson:
“Glurrrgghhh” (in a good way)

By: Kelly

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

One of my fondest memories is having my fourth anniversary dinner at Lola and then off to watch the Tribe get soundly beaten by the Yankees. Being from Seattle, it was a real treat! (Not the Tribe getting beaten part, we hate the Yankees, too!)

By: Paul Kobulnicky

Paul Kobulnicky — Tue, 30 Nov 1999 06:00:00 +0000

My older son and I have the “home cooking” debate all of the time. He is a commercial artisan bread baker and I am the home amateur/enthusiast. He always says that my bread is really good, “for home made” and I keep arguing that this is the essence of artisan and he doesn’t buy it. Obviously I agree with Simon. Thanks for the insight.

My wife and I eat regularly at Lolita.

My cookbook shelves are crowded but maybe it is time for some weeding and acquisitions.

By: Scott Lilley

Scott Lilley — Tue, 30 Nov 1999 06:00:00 +0000

I just got this as a birthday gift, and I spent an hour last night reading through. I’ll second the praise for multiple pork belly recipes. I’m looking forward to trying the pierogies, the corn crepes w/ duck, and the pig ears, of course.

Nice nod to you, Ruhlman, on the pickle recipe!

It’s also a great looking book. Donna’s food photos look terrific, as always.

By: Michelle

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

Thanks for letting us know about this book – he seems like such a genuine, likeable, hardworking guy on TV – and my college age daughter thinks he’s adorable. Looking forward to trying the recipes, especially that mac & cheese.

By: cedar hope chest

cedar hope chest — Tue, 30 Nov 1999 06:00:00 +0000

My family watches him on tv and we really like him because he really is very genuine with almost everything he does and says.

By: green tea

green tea — Tue, 30 Nov 1999 06:00:00 +0000

I liked your Cheese and Macroni recipe. It’s delicious, but so rich that this recipe could feed, like, 12 people. How cool to have a variety of pork belly dishes.

By: Tamara Mitchell

Tamara Mitchell — Tue, 30 Nov 1999 06:00:00 +0000

Mine just arrived from Amazon. Can’t wait to dig in and looking forward to seeing him at the Fabulous Food Show next week.

And hopefully hearing him laugh.

By: Jeannie

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

Not that you had to sell me, but when you said it doesn’t talk down to the home cook but is home cook accessible, that is what at this point I want in a cookbook, so when I get the cash I am getting the book!!!!! Can’t wait to see it!!!!!!!!!!!!!!!!!

By: Kurt Eye

Kurt Eye — Tue, 30 Nov 1999 06:00:00 +0000

Holy crap! I just made this mac and cheese. It’s delicious, but so rich that this recipe could feed, like, 12 people.

By: L2K

L2K — Tue, 30 Nov 1999 06:00:00 +0000

Try adding dried cranberries and shaved fennel to brussel sprouts for the holidays.

By: Wilma de Soto

Wilma de Soto — Tue, 30 Nov 1999 06:00:00 +0000

Ooh! OOH!

The Cauliflower recipe sounds like a go in addition to the long-awaited Fried Brussel Sprouts.

Perhaps I’ll try his “Smacky Cheese” recipe as well.

-Wilma

PS. The cover photo screams one who is up to no good, BUT in a good way.

By: mike

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

“Regarding the Macaroni and Cheese recipe, will you please elaborate as to whether to use aged or fresh goat cheese?” Not M.R., but I did buy the book. Recipe calls for fresh goat cheese.

By: ruhlman

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

that’s correct, fresh goat cheese

By: Darcie

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

I’ll definitely put this on my Christmas list. (must.resist.urge.to.buy.now) I thoroughly enjoyed my dinner at Lola – I had never had sweetbreads before, and they were great, as was the rest of the meal. Somehow they decided that our group was “special” because they offered us the table/bar by the kitchen without us asking, and offered us “extras” throughout the meal.

By: JoP in Omaha

JoP in Omaha — Tue, 30 Nov 1999 06:00:00 +0000

My copy arrived yesterday, and I spent all evening reading it. It’s just cool.

Symon’s personality shines through. I like his discussion of balance…fat needs to be balanced with acid, etc. I sort of know those things, but none of my other books address it directly as does this one. How cool to have a variety of pork belly dishes. And the sides and sauces look interesting–like the Lola ketchp and steak sauce.

Until I can get to Cleveland to try Symon’s food first hand, this is an aweomse alternative. Well….I’ll miss out on that laugh. Oh, well. This is going to be a fun book.

By: Victoria

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

M.R.,

Regarding the Macaroni and Cheese recipe, will you please elaborate as to whether to use aged or fresh goat cheese? I want to try this recipe this weekend and won’t have the book by then so I will use your recipe.

Thanks.

By: Debbie

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

I was in the book store last night and spent at least half an hour looking through “Live To Cook”. But I’m going to be patient and put it on my Christmas wish list. My sister asked if the Mac & Cheese recipe was in there, and lo and behold here it is on your blog! Thank you so much, both Michael’s, for bringing this cookbook to us, and the recipe! I love it!

By: rockandroller

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

Love the pig ears, which is certainly something I never thought I’d say prior to eating them.

By: Natalie Sztern

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

I decided to veer off schedule and cook Michael Michael’s Macaroni…