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Joined Date: Mar 16, 2011
Reviewed Whole Blue Crabs Chesapeake-style
"How could anyone be critical of Emeril, one of the most talented and humble of our professional cooks in the USA? I have lived in DE and FL. I was raised in WV and I dare anyone who says I can't cook venison, rabbit, squrriel, wild turkey, ground hog, bear and trout, bass, catfish etc. Why, because I know what I put into what I cook AND I LIKE THE""
I am 62 and live alone with my dog who is less than a year old. I love everyone of the chefs--since I have been on unemployment, I feel like I know them pretty well as people and the shows are so much more interesting than a lot of stuff on TV. I really like animal planet too. I admit my sis, bro, and all of my neices and nephews are good cooks but not so much me--I can if I really want to but I have learned so many tips from you guys like salting pasta water and letting meat rest before cutting it. When I watch Iron Chef and Throwdwn, it's like I am cheering for my favorite football team (the Steelers). I just want you to know how much you are appreciated.