Emeril Lagasse: Rethinking American Cuisine

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Pastimes
Emeril Lagasse: Rethinking American Cuisine

An SI Board Since November 1998

Posts	SubjectMarks	Bans
33	1	0

Emcee: brent gephart	Type: Unmoderated

Introduction Compact

This thread is for the open discussion of the changing trends in American cuisine.

In many ways the manner we have thought about American cuisine is shifting because of Emeril Lagasse. For those of you who do not know Emeril, he is the best contribution to the culinary arts since Julia Child's. His show can be seen several times a day on the Food Network at:

foodtv.com

Emeril brings to life the beauty and elegance of cooking. In many ways he portrays more than an exquisite Chef, he represents a new genera in American cooking and a new paradigm in American cuisine. In the way that Rembrandt, Monet or Pollack ushered in a new era in painting, Emeril has emulated that same renaissance in the culinary arts. As American society develops and in essence creates its history I believe Chef's such as Emeril Lagasse will have attributed to the everyday cuisine of Americans.

Emerils biography can be read at the food tv site and is quite interesting. In short he has four excellent cookbooks out and owns at last count four restaurants.

Emeril displays a genuine enthusiasm and zeal for cooking that captivates his audience and makes you feel like he is your friend. He is the kind of man who is in many ways is a unique figure that can be looked to for that all-important comfort food. One thing in particular that I admire about Emeril is the way genuinely cares about the people is talking to, us. He has special shows that focus on a specific food or a specific topic. One set of shows in particular has always stood out in my mind. Those particular shows were the ones he has done for kids. He filled the audience with kids and taught them how to cook, how to be safe in the kitchen and how to be kids. That kind of behavior and care makes him one of best role models in America that Kids can look up to.

One that note I open this site up for discussion of American cuisine, recipes and a little bit of talk about restaurant stocks.

Brent

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Reply	Message Preview	From	Recs	Posted
33	Well you and Cobaltblue have convinced me. I will look into this magazine. Wh	brent gephart	-	11/23/1998
32	Cooks Illustrated is worth a subscription. No ads and lots of nuts and bolts c	Jgilbert	-	11/23/1998
31	Thank you for the recipe and the heads up on the turkey thread. Brent	brent gephart	-	11/23/1998
30	To the thread: you might want to drop by the following thread, it is all about	Ilaine	-	11/23/1998
29	Brent, the following is from the November/December 1997 "Cook's Illust	Ilaine	-	11/23/1998
28	Can you explain to me how you use brine water to prepare the turkey. I have ne	brent gephart	-	11/23/1998
27	Interesting article in the New York Times today. “The Artless Art of Painting	brent gephart	-	11/22/1998
26	You are right that is very good Key Lime pie too. I usually go down to Marker	brent gephart	-	11/22/1998
25	Hey Bret! Love Key Lime Pie too..some of THE best is @ Morada Bay..Islamorada M	Dub Brown	-	11/22/1998
24	Sounds like you are a great host! I definitely need a bigger house. I'd b	Ilaine	-	11/20/1998
23	Yes, that is a problem I have. I have never gotten used to cooking for two or	brent gephart	-	11/20/1998
22	Brent, sounds really good. I have fresh ripe mangoes, and fresh pineapple, and	Ilaine	-	11/20/1998
21	I have never tried cranberries. I like to cook with Grand Marnier and an excel	brent gephart	-	11/20/1998
20	Brent, are they raisons d'etre?<g>Have you ever used dried cranberrie	Ilaine	-	11/20/1998
19	Excellent points. There is a public company called Whole Foods, you might have	brent gephart	-	11/20/1998
18	CobaltBlue--Living in California I had the benefit of being able to taste the b	Druss	-	11/19/1998
17	Let me play Devil's Avocado: things that have improved dramatically in the	Ilaine	-	11/19/1998
16	Hi Brent, I enjoyed your comments. Personally, I have no jello recipes. I hav	Ilaine	-	11/19/1998
15	I was just kidding when I asked if we had to talk about food, that's all I	GROUND ZERO™	-	11/19/1998
14	I have noticed that since the last child left my father and stepmothers house m	brent gephart	-	11/19/1998
13	Brent--I went to Joes Stone Crab a couple of years ago. I go to the Keys every	Druss	-	11/19/1998
12	I love Key Lime pie as well, and try to get to the keys at least once a year fo	brent gephart	-	11/19/1998
11	Brent--I agree that the internet does offer opportunity to meet some wonderful	Druss	-	11/18/1998
10	Druss, thank you for the response. I enjoy your choices of food to make a state	brent gephart	-	11/18/1998
9	Feel free to deviate from the topic of food. I just like relating the rest of	brent gephart	-	11/18/1998

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