You Asked Food Network Stars
Guy, recipes often ask for different kinds of mustard — dry, ground, yellow. Does it really matter which I use?
Yes, it does matter. The reason has to do with intensity. It's best to use the one the recipe calls for the first time around and then take the liberty to tweak to your taste after. For me, the hotter the mustard, the better!
Sunny, some men hate it when their significant others pick food off their plates — and my man is no exception. But for some reason, there is always a bite on his plate that calls my name. How do I take it off his plate without irritating him?
You are really brave! I practice a passport system: You need to ask permission to enter my plate borders before even ordering. If you wait until the plate arrives, you won't make it through customs. He loves you, but he's been with his stomach all his life — it's a strong bond. Of course, there's always the "look over there!" — then grab trick, too, but you have to be smooth!
There are so many great kinds available, and they all vary widely. Tuscan olive oils are a little peppery, while Ligurian olive oils (from Northwestern Italy) are a bit fruity. Have fun and play with them — but always go for extra virgin.
Alex, nobody describes their meals like you do. How did you learn to give such hunger-inducing food descriptions?
I'm flattered — thank you! Honestly, I'm pretty much always thinking about food because it's both my work and my hobby. I also have a daughter who further fuels my passion for cooking and eating. I believe describing and tasting food with her has enhanced my powers of description!
Jeff, peanut butter and jelly is my favorite sandwich. How would you make it more adult?
I would use cashew or almond butter. And instead of normal grape jelly, use an Adriatic fig spread, pepper jelly or any other jarred fruit spread. Put both on lightly toasted fresh rye bread and smother with some smashed barbecue chips — that's one PG-13 PB&J.