Woo Hoo, first comment! Um, oh, uhhh, yummy?!?

I hate when Emeril is hailed as this amazing chef, because he's totally not. Even cardboard would taste good deep fried in fat and then drizzled with olive oil and various cheeses, let alone chicken and the other things he usually uses.

that just sounds like an average breakfast round these parts honey chile...

But serieusement, what on earth is shocking about that? Sounds like good shit...

Ugh. That's absolutely disgusting. But still... maybe just a bite? :P

I like it here...

Mind if I overstay my welcome?

that's what you get for watching emeril. bam.

nice simpsons reference.

I think this is the recipe that landed Clinton in the hospital for a quadruple bypass. Did you count the points for this sucker?

I felt an overwhelming desire for a piece of celery after that. Just a little balance, you know?

Can I have fries with that!

Milk and meat are prefectly kosher together as long as you know the milk wasn't from the veal's mother. It's the uncertainty that kills you and makes rabbis wealthy.

As for the dish, well, Havarti ain't my thing.

BAM!

Even low-carbers have to draw the line somewhere. And that's getting damn close to the line. Somebody shoot me a bigger dose of Lipitor.

That's light rye as in pale in colour vs. dark rye coloured like pumpernickel. Not light as in lite. But yea...Emeril is not the greatest chef....

Thank god he didn't "bam!" last night. I would have lost it sooner. However, he did do a lot of that singing and sweet-talking to the pork, which is frankly just sketch.

Emeril may not be the best chef, but he's got the marketing down. Who doesn't know the famous "Bam!"?

And as much as I know people are going to hate to hear this, I am going to have to try this recipe out of sheer curiosity. Anything that involves lard and cheese has got to be good. Although I can feel my arteries hardening just thinking about it.

Veal? He ate baby cows? Oh, that's gross.

If it were me, I'd have used venison. Much tastier with pork and fries up very nicely. And Velveeta instead of Havarti. I like the natural fluorescent orange color.

I got fat just from reading that.

Good Gawd almighty! Bleah!

You know - you never want a burger to be too lean (it'll be dry), so I was kind of with it up until the bread got fried, and from there everything fell apart. Like you said, WHY?

Food, like almost everything else on earth, is all about balance.

I went to his restaurant in New Orleans. I and have to tell you--I was not impressed. It must of been a case of my "ny had everything disease

joce

Obviously, Mr Emeril does not follow the classical guidelines - moderation in all things.

simpsons reference, if not a correct quote. its actually "NOW butter your bacon!" "But dad..my heart hurts."

Sorry, I'm stingy about my simpsons references.

Two things come to mind after that walk down the Dark Side of ingredients. Both from European days.

1) When I was living briefly in Carrara in Italy, a nearby hill town named Colonnata had an annual Sagra del Lardo - Festival of Lard. I'm checking Google now and I see, by gum, it's still going on - this is one of 190 returns on the phrase.

They sold lard, lard, lard, lard by the sack and lard by the slice and lard on bread and lard in boxes. They had a big wok-y pan kind of thing filled with lard set over a fire in the middle of the town piazza, and you could buy raw food from vendors set up around the edge. They'd stick your food in a mesh bag and toss it in to cook, and then fish it out and hand you your larded ____________ (insert food of choice).

I tried very hard to separate a local from his Sagra Del Lardo t-shirt, but it was long ago and they had not yet discovered merchandising in Italy, and I didn't manage to score it.

2) I was visiting a friend in Amsterdam last month and for our must-eat-by-a-canal ObTourist Meal, I ordered veal wrapped around a chunk of brie. It got to the table and everyone just about fainted. Kept in place with two wood skewers, it was a nice enough cut of meat rolled up and bleeding a lake of happy cheesey goo.

Fortunately I'm about 5 years old at heart, and as the adults among us sat fanning themselves bloating by proximity, I dug in. Pretty yummy. When you're done you can yank your entire circulatory system out, lean it up against a wall, and hose it down for maintenance.

Kosher? Not so much.

ha ha! sympathy heart attack. HA HA!

Every chef cooks like this - this is why I reject all cuisine. I'm at the other extreme of this spectrum. I could gross you out with the healthy things eat i.e. blender veggies. Into a blender, put 2 radishes, 2 carrots, 2 celery stalks, 1 green pepper, a little broccoli, 8 cherry tomatoes - add water 2/3rds of the way to the top and blend. The result is a surprisingly nice and fresh tasting "veggie-water".

You have to try it, at least once in your life.