Looks like chicken soup with Emeril style pasta rags (rolled but not cut pasta).
Emeril should credit his sources.
Im not a big fan of Emeril. In fact I could cook circles around that guy, even in a diner rush I bet.
Ive been to a couple of his restaurants. Its OK, just kinda like scratching an itch that isnt there.
It’s always hard to tell from the shows. Something might look great, but taste like crap or vice versa.
Mostly I just don’t like his personality… To me it seems like he acts as if he invented Cajun.
If you met him in person you’d think differently.
Hell, if I met Brock Lesnar in person I’d probably think he was a nice guy. I’m just saying that when you’re a celebrity, your personality is a product. And I ain’t buying his.
If say, he was quoting Ayn Rand?
“The person who craves a moral blank check of that kind, has dishonest intentions, whether he admits it to himself or not.”
Ooh, snap! It took me a second to get that one! ;D
Point, set match, my friend. Well played.
I’m re-reading Atlas Shrugged and recognized the quote in your signature. It is part of an exchange between Francisco d’ Anconia and Hank Reardon.
But, you missed your chance to point out my uncredited Tom Petty quote…
My wits aren’t quite as keen as I like to think they are.
Pretty generic, and simple, but sooo good…
Cook some chicken boobs in a skillet, in olive oil, meantime, put a pack of bacon in the oven. Saute a green, red, and yellow pepper, but not too soft and slimy, and cut into 1/2 chunks. Boil a nice pot of spaghetti noodles. Crumble the bacon, chunk up the chicken, and add everything into a large bowl. Dump some vegetable oil on it all, and add two pack of ranch dressing mix. Stir well. This stuff is like an orgy in your mouth. I just made it again last night. Nice colors too.
Olive oil, the fat rendered from cooking an entire packet of bacon…and you still needed to add vegetable oil?! But seriously, with such lovely oils (olive and bacon lard) why use soybean oil as the “finishing” oil? So much more flavor in the other oils!
Tonight, lasagna. Nothing too fancy, a tomato meat sauce with italian sausage, green peppers, mushrooms, fennel, herbs, garlic. Layered with mozzarella, parmesan, and ricotta, topped with more cheese and olives.
Just a basic rural Nebraska meal tonight. Roasted chicken = Rinsed, patted dry, olive oil, kosher salt, fresh cracked pepper and a couple stalks of celery cut up. Two hours in the roaster @ 325F. Mashed potatoes = Russet potatoes, butter & cream. Gravy = chicken drippings, flour and potato water. Rinsed it down with a bottle of Cabernet Sauvignon. Cheers!!!
all this food and no beer???
The last one is washed down with wine???
where’s the beer?
That would be a great thread topic!
I like it Fred.
Chicken and Dumplings is on the list for me. I like to make the dumplings fresh, roll them out thin and cut them with a pizza cutter. Then boil them in the chicken stock. I use a whole chicken to make the stock.
This is the king of all comfort food. 8)
ever try adding a wheat beer into the stock
Rigatoni, spinach, cannelloni beans, feta, garlic, basil and diced tomatoes. All washed down with generous helpings of porter.
In my fermentors sadly! Maybe today I’ll bottle while the family watches football…its hard to find a time to bottle with a two year old running around!
Its hard to do anything at all with a two year old!
Nic, I thought you were a kegger. You do AG and then bottle? Yikes. now that is time consumption.
Nic… once you start kegging you’ll never want to bottle again. 
Oh dinner… 
Rotisserie Chicken with some smashed taters and coleslaw. Serving it with my Helles that I just tapped.