Chef in the recipe there are no beans listed, what type of beans do you use? The recipe is on pg 23 of Whats for Dinner. As a fellow Clevelander I love your references to C-Town on the show. On Oct 12th me and my wife were in the audience and was able to meet you and really appreciate the time you took for us.
Michael Simon! I don't know how to address questions to the show, but I have a question. So many of the recipes include eggs. As I have gotten older I have developed a severe allergy to Eggs. Perhaps you could dedicate a show to common food allergies such as peanuts, eggs, garlic, lactose, glutten and tell us what we might be able to substitute for certain items. Thanks in advance. I think you are great on Iron Chef and on the Chew I watch them both!
buy a new clean bucket..mix in your favorite spices,water,salt,lemon pepper,salad oil,and some soy sauce..drop turkey in frozen....cover with a lid for as long as it takes to thaw..turkey will stay chilled untill thawed..just like a wet fridge..then when its time to cook it...lay it on a roasting rack,and baste.cook white meat up as long as it takes to brown..yes use the broil top heat for this..usually 20min,or less..then flip it over.dark side up..baste dark meat(which is now on top...let some of the baste juice sit on bottom of rack...cook at 400 untill turkey gets cooking.(heated up)about 1/2 hour....cover with foil,or a lid...lower heat to 325..do nothing for 2 hrs and it will be perfect...the wings will be like chicken wings,the dark meat will be perfectly cooked,and the juices from the dark meat will run into the breast meat basting itself down there along with steam from juice on pan bottom...P>S> never stuff a turkey..never!!! leave cavity empty so it will thouroughly cook..I have made a 25 lb turkey in 2-1/2-3hrs ...usually..and always perfect..always!
The fans in Cleveland have to be the the no. 1 of all time. I don't know where they did their survey but they didn 't do it well. I 've been a fan of the Browns for over 45yrs. I live in Toledo and many of us are fans of the Browns. That 's why I say the survey wasn 't right. We start to party early just like you said, I with them yr after yr win or lose. Also God Bless you and all of your partners on the show. May your show go on and on an on an on... God Bless Grandma "O " Toledo
Please would you show the test on meat showing the rare medium and well listing on tv every time you start to do it the camera man pans to the audiance. I realy enjoy all the shows and the fun that you show brings to our house great meals and a chance to experiment. Do you have a recipe for stuffed bell pepers.
love bacon and glad Michael tells us to eat it in moderation along with his other fried and fatty foods. fun to watch & love his tips. I got tired of watching the Food channels with the same ole foods with a different host. 5 hosts on The Chew mixes it up & Michael holds things together& upbeat with that infectious laugh.
I am an avid home cook for many years in the Napa Valley.
I have enjoyed watching Michael Symon on various programs. Besides being very talented at his craft, Michael isgracious, alwaysup-beat and relaxed under pressure. While competitive,Michael is generous, happy and never loses his sense of humor. No ego apparent and arrogance is non-existent.
He's obviously comfy in his skin. I look forward to much more entertainment from Michael Symon.
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