When you think of the Food Network you think of the chefs, the bakers, and anyone and everyone else that seems to have some knowledge of how to prepare the food and of the food itself. But do you think of the people that are actual experts at those things that a lot of folks don’t even think about? No, probably not. You don’t think of them and there’s a reason because they are such experts in fields that so many people take for granted that you simply don’t give them the credit they’re due. The foremost food experts from the Food Network obviously aren’t just those that cook the food, but those that handle the most obscure foods and preparations that you don’t give much thought to.
Like Helen Connolly, an expert in the field of frozen bananas…..
Hold on, just drew a blank.
If you want a banana frozen to perfection before any brown or rot sets in then she’s the woman to talk to. She can give you the skinny on just how to preserve the banana, how long to keep it frozen, and how to gently thaw the banana once you’ve retrieved if from the freezer. Just ask her, she knows her bananas.
So many people just shred cheese with impunity. Richard Scheuerman however could tell you just how big of a curl is too big, what the maximum length of a cheese shred is, and what is too much for one meal or another. His job might be a bit cheesy, but in terms of knowing how to spread the orange and yellow gold that is his life he is the foremost expert.
A lot of people think it’s just a matter of putting one layer on top of another and calling it good. Well Deb Ashman is here to set the record straight by showing just how much depth there really is to a 6-layer dip. With just a few quick and easy manipulations she can teach just about anyone how to create a smooth and eye-pleasing dip for the ages.
In order to know all about Jell-O you must first become intimate with it. No, get your minds out of the gutter, Marilyn Felling is simply the authority when it comes to which Jell-O is the best. In her opinion there’s no better Jell-O than the one you haven’t opened yet.
Oh the crispy goodness. Jim Rudolph could tell you just what it takes to create the perfect Pork Rind, one of the most common snacks of any ball game. He could tell you about texture, crunch, flexibility of the rind, and so many other inane facts that you might think you’ve died and gone to pork heaven.
Who need a good hearty lager when you’ve got a special, velvety chocolate beer at hand? Jim Koch can tell you all you need to know about its inception, what it tastes like, and why it’s such a tasty treat when you want something sweet.
Sorry, even I couldn’t buy that last one.
Follow Us
