The Stovetop Traveler: Recent Comments

Comment on GreenPan, Braising, Food Network Humor

Chef Jay — Sat, 30 May 2009 22:53:57 GMT

Ben, You are absolutely right, I did misread their website. Thanks for catching that for me. You can do a lot more stuff up to 850 degrees F. than you can up to 450 degrees F. Searing is one of the most common things that I do, and you need to get your pan hotter than 450 degrees to get a good sear. If you buy some GreenPan let me know how it works out - I plan to buy some for myself next time I buy cookware.

Comment on GreenPan, Braising, Food Network Humor

Ben — Sat, 30 May 2009 08:22:24 GMT

Chef Jay,
I went to GreenPan's website.. and... I'm sorry, but I think you may have either misread something or their new product is Much better... they say not to heat their pans over 450 Celcius, or 850 F. Again, THAT may be the improvement you mentioned, I'm not sure but I thought you'd want to know! Keep up the good work!!!

Comment on Top Chef Is Like.....Crack

Brenda Murray — Tue, 22 Apr 2008 20:39:16 GMT

Jay
was good seeing you, so sorry it had to be under such tragic circumstances. Hope your trip home was a safe one.
Angie says you will be coming back this summer, hope to see you then
take care my friend
B

Comment on My Lunch at Galatoire's

Angie — Mon, 31 Mar 2008 07:10:53 GMT

Oh my God, I love the bunny ears!!!!

Comment on I'm Not A Whore

Richard Malsed — Sun, 02 Dec 2007 20:59:00 GMT

Thanks for the tips Jay.
I am the same way with pie crusts...I just don't make them often enough to be satisfied with the way they come out. I now use frozen, but am not that happy with them either. I will try the Pillsbury ones the next time I need pie shells...well, after today,a pie is in the oven right now! Playing around with a new pie idea. I picked about 10lbs (barely a dent out of the ones still on the tree)of mandarin oranges from my back yard a bit ago and came up with trying to make an orange version of lemon meringue pie, with a little vanilla added to the meringue. Kinda like a dreamsicle pie? Don't know how it'll come out yet. Any idea for tangerines? I have TONS of them, even after giving them away to all the neighbors, folks at work and even the mail carrier!

Comment on An Open Letter to Rachael Ray

bluesfan — Sun, 02 Dec 2007 17:39:07 GMT

Good post Jay. Indeed it's sad to see something that started off real good go bad, as the case seems to be with Rachel Ray. Ironically though this doesn't seem to surprise me, because I have noticed in America that the so-called "corporate suits" (such as those who produce Rachel Ray's show) always feel they should "intervene" (and they often do) when something is succesful because they think they can make it "better". They think they know better and they give us, the public, what they "think" we want, not necessarily what we want. I have seen this happen so often in the past that I cannot help but wonder why cann't they leave a successful thing alone? I don't think people like Rachel Ray have much say, but you are right I wish she would go back to her roots because she was far more genuine and fun.

Comment on An Open Letter to Rachael Ray

Chef Jay — Wed, 28 Nov 2007 07:28:26 GMT

Well, I wasn't really trying to tell her off, more like plead with her. As for her reading it, a blog from a nobody in bumf--- Seattle, who gets 15 hits a day on his blog - don't think that will happen any time soon. Maybe Bourdain can plead with her.

Comment on An Open Letter to Rachael Ray

Sherry — Wed, 28 Nov 2007 01:41:25 GMT

Yikes! If she read that, I bet she felt like crawling under a rug! Way to tell her off! I have not seen her show yet, but from what you said, I don't think I want to.

Comment on Curses!

Chef Jay — Mon, 26 Nov 2007 05:10:29 GMT

I have seen that movie. Funny, I didn't even think of that when I was writing this post. I think I will now have to go back and watch it again. Thanks for the reminder.

Comment on Curses!

Buttercup — Sun, 25 Nov 2007 23:49:35 GMT

Have you ever seen the movie "Like Water for Chocolate" I love love love this movie (as a former professional chef, especially now that I'm a life coach) It will shed some light on the emotional "sponginess" of food and its preparation. GO GET THIS MOVIE!!!!!