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September 22, 2008

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Richard J. Anderson

Speaking as a native Philadelphian, whiz is most certainly for the tourists. American or Provolone for me. Fried onions too.

TraciJ

Loving every episode! =)

Still wish the show was an hour long, instead of 30 minutes - Maybe next season?

Take Care!

KarenB

Michael,

Love following the blog.
My heart, too, sags after this last Browns game.
Maybe we can propose that your next challenge is to cook them up some inspiration and internal fortitude.

Keep on doin' what you do so well.

karine

love the show Michael, you really look like you are having fun. Even when things get tough, it makes it even more enjoyable to watch .

gary

chef,
Did you like my t-shirts I left at Lola in June?
You never got back to me and I was just wondering.

Frances

I guess when meat gets purple or blue, it's time to break out the hazmat gear and clean out the fridge.

I'm looking forward to the next DI!

NancyH

Hey Michael - we made 8# of Chocolate Covered Bacon w/Almonds for our event this weekend (I even got to do something one-handed - I got to sprinkle on the almonds!). Like you said - "money"! Thanks for the help - shoulder is slowly beginning to heal.

EB

I unfortunately got stuck at the Philly airport a few weeks back. I ventured into town to make the best of it and I have to say... I fell in love too!
Can't wait for the next episode of DI!

Oh... and you're old fashioned :)

David Brown

That crayola episode was priceless. After you spun the Blue is when I got curious. . . Oh, and watching you almost dump out your entire cart of food had me on the edge of my seat. Anyway, great show. . . Watching it always makes me second guess my first career choice.

Greg

The Browns have me so upset I am driving to Lolita's from Warren(as I do at least once a month) and eat me some wings, pizza and that AWESOME burger!! My friends think I'm crazy to drive an hour just to eat a burger. :) It is worth it!

Amanda

I really enjoyed the philly episode. Well done!

Manon

Awesome job on the show.You make it so much more interesting and fun!

NewBreed

Bengals are 0-3 as well. Have looked terrible. Ohio football is a mess right now.

Bengals vs Browns Round 1 on Sunday. At least one of us will have a win.

jackie

Loved the Crayola episode. My sister and I called each other after just to laugh together about it. We love your interaction with Tim Bando LOL.

some girl

I just missed you in Chicago! ;-( I was walking down the street in my neighborhood and saw that you were at The Counter...an hour after it ended. Sad! Since I moved here two months ago, I find myself missing Tremont and being able to walk down the street for your Mac and Cheese at Lolita's. I was hoping to talk you into making me some. (Kidding.)

Hope you liked Chi-town, though. Come back and visit again! Us former Clevelanders are still so proud!

samantha

HEY THE BROWNS WON YESTERDAY! WOOO

Mark Lawrence

At least your team isn't the Rams like me...we do totally suck this year!! LOL

But, the Crayola episode was fantastic - tell me - are you always going to leave it to the last minute to put it all touches together? Michael - you'll have a heart attack!!!

Rebecca

Hey Chef Michael..I firstly just want to say that my boyfriend and I both love to watch you on your shows...I just have a quick question...What kind of knives do you use?...My boyfriend loves to cook and has just recently taken on an interest in professional knives...He took notice of the knife you use in the dinner:impossible episode that took place in alcatraz, and has noticed these same knives you use on Iron Chef...if you or anyone could please help me out, this would make a really awesome present, and the help would be greatly appreciated...my email is wrighti@uwindsor.ca for if anyone has any information that can help...thanxx so much in advance...keep being an awesome chef Michael!!!

Jacqueline Church

Chef:
My husband and I are enjoying you on DI. How you have time to do your shows, your restaurants and blog is beyond me.

I wanted to share a little Cleveland love with you. I was in Alaska with Regan Reik and Dominic Cerillo recently and know of you and Ruhlman through his books. I also interviewed Gabe Bremer of Salts here in Boston.
Man, is it something in the water there or what?
Hope you'll consider my sustainable seafood blog event. Good chefs signed on and foodies, bloggers, authors, home cooks (potential viewers..)

all you need to do is submit a recipe/photo and blurb about why you care about sustainable seafood. you can find me at
the blog below.
Thanks for your great energy and the good food you keep sharing!
Jacqueline Church
The Leather District Gourmet

Jacqueline Church

Chef:
My husband and I are enjoying you on DI. How you have time to do your shows, your restaurants and blog is beyond me.

I wanted to share a little Cleveland love with you. I was in Alaska with Regan Reik and Dominic Cerillo recently and know of you and Ruhlman through his books. I also interviewed Gabe Bremer of Salts here in Boston.
Man, is it something in the water there or what?
Hope you'll consider my sustainable seafood blog event. Good chefs signed on and foodies, bloggers, authors, home cooks (potential viewers..)

all you need to do is submit a recipe/photo and blurb about why you care about sustainable seafood. you can find me at
the blog below.
Thanks for your great energy and the good food you keep sharing!
Jacqueline Church
The Leather District Gourmet

Bryan Turner

Hello Mr. Symon,

I love your show "Dinner Impossible". And I think you're an exclient Iron Chef.

Anyway....I couldn't find your E-mail address so I'm posting this comment. I really hope you read this. So....to the real reason I'm posting this.

I came up with a repice that I actually got inspired by Guy Fieri's style and your awesome combos, plus my own flavor choices. It's sort of like a Taco rapped in a Ommlet. I know...nothing real big but, I was wondering if you could find a way to Introduce the repice to you "Dinner Impossible" show...but you don't have too. So...here's the repice.

1 pack of Ground Chuck Beef
1 pack of Soft Tortias
1 pack of Taco Secining(mix with Beef)
1 bag of Taco Cheese
4 eggs to make the ommlet
1 Stick of Butter
1/3 cup of onions
1/3 cup of tomatos
1 tub of Sour Cream
1 bowl of lettice
1 container of Seson Salt
1 container of Ground Black Pepper(mix with Beef and eggs)
Kosher or non-Kosher salt(which ever you perfer)

First, start the Ground Chuck Beef in a decent size pan on about medium-medium high heat(sturing occasionaly). When it is half way done add the Taco Seconing and then add the Ground Black Pepper last. Keep the temp on low until COMPLETLY FINISHED with the repcie.

Second, (START ON LOW HEAT) put enough butter in a decent size pan to cover the bottem for the ommlet. Then, take the eggs and crack them into a bowl and add a little of the Ground Black Pepper to the eggs as well as a little of the Season Salt and the Kosher or non-Kosher salt. Then wisk together until smooth. Then, pour the eggs into the pan and and just let it kinda do its thing until it comes time to flip it.

(If the Soft Tortia is hard pop it into the micro-wave for about 3-7 sec. to soften if up)

Now that you have the Beef and the ommlet ALMOST done its time to start the Taco. Ok, first put a little (about a thin to medium size strip) of the Beef in the middle and add some of the Taco Cheese to the top of the Beef. Top that with a little bit of Lettice. Then add some Sour Cream ALL the way around the taco(it sorta acts as a glue when folding the taco). To finish the inside of the taco add a little bit of the onion and tomatos to the biggest sides of the taco on top of the Sour Cream. Then fold the taco and your done with that part.

Now, I hope you kept an eye on your ommlet because it should be done. Lay the ommlet flat on a plate and then take the taco and lay it to one side of the ommlet. Then fold the rest of your ommlet over the top of the Taco and your done! (you can add some herbs to inhance the flavor or for decorations) I made this for my parents Annaversity Dinner and they really enjoyed it. And I hope you do too....

And who knows...maybe when I sharpen up my cooking skills I'll come challange you "Mr. Iron Chef". Anyway...you're AWESOME dude and have a great time with your Career.

Hope I get the chance to meet you someday Mr. Symon. And if I think of anyother stuff I'll talk to you then.

Later dude.

P.S.
If I left anything out on the repice feel free to hit me up on my E-mail: turnerbryantyler@gmail.com

tytrrfgd

Lol your in MAD magizine issue #494 on page 20

Jim

Michael- bringing my daughter down to Lola for dinner 10/25/08 for 18th birthday, any chance you would be there to stop by and say hello to her?

Mary R

I agree with Richard, though I was born and bred in South Jersey. Provolone is the way to go. Whiz is demeaning to any cheesesteak. And fried onions. Don't do the cheesesteak-hoagie combo. This is one time not to try to breed sandwiches.

lydian

the brownies aren't doing toooo shabby this week are they? the giants got the smack down!!!!! yes!! don't give up on em yet!!!!!!!!

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