Nov 17, 2022·edited Nov 17, 2022Liked by Andrew Zimmern
I love stories that are at the intersection of culture and food, a bit similar to my food memoir, Cassoulet Confessions; Food, France, Family and the Stew that saved my Soul
A Comedy Kitchen Corner where subscribers could post culinary humor, wit, amusing quotes & jokes... I have a huge trove of such things... Btw, there are no "Least Favorites", all your various segments are well done, so the more you do, the more I'll tune-in...
You demonstrated a tomato sauce to go with lobster which I have used with lobster (2 pound warm water tail chunked up) and chicken cutlets because it is the best tomato sauce I ever tasted. I think the bouquet garni of fresh basil, curly parsley and oregano makes it special. Your videos show the soul you put into your recipes. Anyone can offer a list of ingredients and instructions but seeing the love of the ingredients and the way you blend things offers insights into how to make a recipe pop.
I like it when your in it, those moments where we get to know who you are and why you get excited about an ingredient or a special out if the way place, especially in the USA.
I follow you because it’s interesting to watch a successful Cultural Creative dive deep into our American food culture. You’re a good communicator, keep pushing yourself outside of the box. Thank you for chasing the edge.
PERHAPS STRUCTURE YOUR WEEK WITH DAYS WHERE YOU FOLLOW A "FEATURE FORMAT" BEGIN BY SPELLING HORS D'OEUVRES FOR US at the top of EACH AND EVERY "AppeTEASER" day...I AM serious! Tell us what those french words mean as you open a "Can of Peas" like the Three Stooges - well, it's just a fun idea -
TUESDAY IS TWO THINGS - SOUP/SALAD or The PREQUEL to ENTREE DAY. WEDNESDAY is PALATE CLEANSE DAY ( now There's a Learning Opportunity !) or Wonderful Wednesday ANDREW'S CHOICE DAY. THURSDAY IS ENTREE HOORAY DAY, AND FRIDAY IS EITHER FRY DAY OR DESSERT DAY, DEPENDING ON HOW MANY DAYS A WEEK YOU WANT TO DESIGNATE.
SATURDAY COULD BE BRAIN STORM DAY, WHERE YOU INVITE A GUEST TO
PREVIEW A STRAIGHT-AHEAD COMMON RECIPE, and Together you BRAINSTORM HOW TO BRING IT UP TO 2022, OR 2023. THAT'S ALL I CAN PEA-BRAIN TODAY. A TOUT AH'LEUR!
Full of such good variety of information that I don't have time to look at allllllll of them. therefore, cutting number of posts is more suitable - not because I don't like getting them!!!
Love you Zimmern!! Had the good fortune of meeting and sitting beside you on the Branson Belle in Branson, Missouri!! Loved you before that!
I loved the knife skills video! Spilled Milk has zero push back in this household. I feel “friended” from the creators and subscribers here. Live cooking would be amazing!
Love the format. More stories from the road (famous people you’ve eaten alongside, other chefs that have inspired you, hole-in-the-wall places that most people don’t know). I agree with the comment above - don’t need more product promotion.
I love this subscription. Please limit your knives plugs or find other sponsors. I know for myself I have knives from other companies that are just as good and not as expensive.
I love stories that are at the intersection of culture and food, a bit similar to my food memoir, Cassoulet Confessions; Food, France, Family and the Stew that saved my Soul
****Love the idea of a live cooking demo. Maybe a list of ingredients etc. ahead of time to have a “cooking with Andrew” segment!!!!
You're darling! Have loved you for years! Just happy to have you here - thanks for all your hard work and for sharing your expertise!
A Comedy Kitchen Corner where subscribers could post culinary humor, wit, amusing quotes & jokes... I have a huge trove of such things... Btw, there are no "Least Favorites", all your various segments are well done, so the more you do, the more I'll tune-in...
You demonstrated a tomato sauce to go with lobster which I have used with lobster (2 pound warm water tail chunked up) and chicken cutlets because it is the best tomato sauce I ever tasted. I think the bouquet garni of fresh basil, curly parsley and oregano makes it special. Your videos show the soul you put into your recipes. Anyone can offer a list of ingredients and instructions but seeing the love of the ingredients and the way you blend things offers insights into how to make a recipe pop.
I like it when your in it, those moments where we get to know who you are and why you get excited about an ingredient or a special out if the way place, especially in the USA.
I follow you because it’s interesting to watch a successful Cultural Creative dive deep into our American food culture. You’re a good communicator, keep pushing yourself outside of the box. Thank you for chasing the edge.
PERHAPS STRUCTURE YOUR WEEK WITH DAYS WHERE YOU FOLLOW A "FEATURE FORMAT" BEGIN BY SPELLING HORS D'OEUVRES FOR US at the top of EACH AND EVERY "AppeTEASER" day...I AM serious! Tell us what those french words mean as you open a "Can of Peas" like the Three Stooges - well, it's just a fun idea -
TUESDAY IS TWO THINGS - SOUP/SALAD or The PREQUEL to ENTREE DAY. WEDNESDAY is PALATE CLEANSE DAY ( now There's a Learning Opportunity !) or Wonderful Wednesday ANDREW'S CHOICE DAY. THURSDAY IS ENTREE HOORAY DAY, AND FRIDAY IS EITHER FRY DAY OR DESSERT DAY, DEPENDING ON HOW MANY DAYS A WEEK YOU WANT TO DESIGNATE.
SATURDAY COULD BE BRAIN STORM DAY, WHERE YOU INVITE A GUEST TO
PREVIEW A STRAIGHT-AHEAD COMMON RECIPE, and Together you BRAINSTORM HOW TO BRING IT UP TO 2022, OR 2023. THAT'S ALL I CAN PEA-BRAIN TODAY. A TOUT AH'LEUR!
Full of such good variety of information that I don't have time to look at allllllll of them. therefore, cutting number of posts is more suitable - not because I don't like getting them!!!
Love you Zimmern!! Had the good fortune of meeting and sitting beside you on the Branson Belle in Branson, Missouri!! Loved you before that!
I loved the knife skills video! Spilled Milk has zero push back in this household. I feel “friended” from the creators and subscribers here. Live cooking would be amazing!
TELL US YOUR FAVORITE FOOD EXPERIENCE WITH ANTHONY BOURDAIN, SOMETHING YOU LEARNED FROM HIM OR LEARNED ABOUT YOURSELF BECAUSE OF HIM.
I want more of all the things that can help me become a better, more skillful cook. Techniques, knife skills, etc.......
Thank you for this blog, it's a breath of fresh air!
Love the format. More stories from the road (famous people you’ve eaten alongside, other chefs that have inspired you, hole-in-the-wall places that most people don’t know). I agree with the comment above - don’t need more product promotion.
I really appreciate the restaurant recommendations!
I love this subscription. Please limit your knives plugs or find other sponsors. I know for myself I have knives from other companies that are just as good and not as expensive.
I'd love to see some food history components.