" debcoleman3...I see you're clueless about restaurant cooking...so pffft to you.
Thank you Anne for a wonderful recipe. It comes out yummy every time and never fails for make me look like a supah stah in the kitchen. I'm in my second year of culinary school, work at a fine dining restaurant here in Vegas, and record your show daily. You were an inspiration to me...thank you for a wonderful show and for stirring the passion inside me to pursue a career in culinary arts. You rock :)"

"This isn't exactly how I made hollandaise in culinary school but it comes out just fine. Thanks Alton for a great recipe :)

lol Camc111...where did you go to school?...Hollandaise is indeed a mother sauce. It is the base for bearnaise, choron, foyot, grimrod, maltaise, and mousseline sauces. Just sayin'

"You have done it once again Anne...this is one of the best ways I've found to grill chicken. I followed the recipe the the letter and it came out perfect. Thanks Anne for making me a supah stah in the kitchen :)

"I made bread crumbs in the food processor out of some fresh bread I had baked the day before. The recipe came out perfect. I used 8 oz. brioche tins so I reduced the cooking time by 20 mins. Thank you for this yummy recipe. It's a keeper for sure. :)

"Made these again last night....and this time I browned the crap outta the veggies...shoulda listened to first time. Came out perfect. Yay...I'm a supah star.

I watch your show daily and try to make everything I see you do. You are dabomb....don't change a thing. Love your style and such good advice too. Keep up the good work.

"Made these again last night....and this time I browned the crap outta the veggies...shoulda listened to first time. Came out perfect. Yay...I'm a supah star.

I watch your show daily and try to make everything I see you do. You are dabomb....don't change a thing. Love your style and such good advice too. Keep up the good work.