[CH] Cheesecake & Food Network

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Baker Richardson: "Re: [CH] Rocoto"
• Previous message: Inagaddadavida: "Re: [CH] Re: chiles at the University of Sydney"

Hello from one of the Food Network crew who had a taste of that super 
cheesecake that David's wife Helen made for the d'Oni folks.  Wow, YES!  
Sweet-hot is the way to go.  I'll take that recipe when it comes along.

I admit I've been "lurking" on the Digest for maybe six weeks, pointed to it 
by John Hard when I contacted him while doing research for the Food Network 
show my husband and I are producing. I've learned alot about chilehead 
"culture" from you all, and I think we'll have a really entertaining one hour 
special on hot foods when we get it done, probably spring.  But it won't be 
on the show Extreme Cuisine--it will be a stand-alone prime time special 
hosted by Food 911's Tyler Florence.  Look for it under the title Eat the 
Heat.  

We weren't really chileheads before starting this project, but have developed 
a taste for way more heat than ever in more dishes we cook.  We grow New 
Mexico long green chiles here in Ohio and make chile verde to use year round. 
 Thanks for the growing tips!  Make some pretty fair Szechuan dishes and 
fresh salsa too.  Working on Thai.  Now that our kids are teens, they go for 
it all, although the habanero salsa we brought home from Austin still gets 
alot of respect from them!

With one shoot location down (Austin) and five still to go, there's alot of 
hustling ahead of us on this show, but if the folks up ahead are as friendly, 
generous, and fun as the people we taped in Austin, it will all be pure 
pleasure!   

Karen in Cincy

• Next message: Baker Richardson: "Re: [CH] Rocoto"
• Previous message: Inagaddadavida: "Re: [CH] Re: chiles at the University of Sydney"