Comments for Blog in the Road :: Fork in the Road with Eric Villegas

Comment on Show #209N (A Great Lakes "Red Beans and Rice") by Sue Baxter

Sue Baxter — Wed, 26 Aug 2009 12:34:52 +0000

I'm trying to find a source for Michigan grown hand-picked wild rice. Does any one know of one?

Comment on Apple Garlic Rub (Show # 608) by Blog in the Road :: Fork in the Road with Eric Villegas » Deep Fried Apple and Garlic Rubbed Turkey (Show # 608)

Fri, 19 Jun 2009 17:22:27 +0000

[...] 6 quarts apple cider, preferably from michigan 1 pound kosher salt, ground fine in a food processor, preferably from michigan 1 pint apple cider syrup / boiled cider, see recipe 5 pounds ice 1, 13/14 pound naturally raised turkey, with giblets removed, preferably from michigan 4 1/2 gallons soybean oil, preferably from michigan apple garlic rub, see recipe [...]

Comment on Show # 608 (Apples) by Blog in the Road :: Fork in the Road with Eric Villegas » Deep Fried Apple and Garlic Rubbed Turkey (Show # 608)

Fri, 19 Jun 2009 17:14:59 +0000

[...] From Show # 608 [...]

Comment on Show # 608 (Apples) by Blog in the Road :: Fork in the Road with Eric Villegas » Baked Sweet Potatoes with Maple, Marshmallows and Bourbon (Show #

Fri, 19 Jun 2009 17:12:37 +0000

[...] For Show #608 [...]

Comment on Show # 608 (Apples) by Blog in the Road :: Fork in the Road with Eric Villegas » Apple Powder (Show # 608)

Fri, 19 Jun 2009 17:09:41 +0000

[...] From Show # 608 [...]

Comment on Corn Flour Pizza Dough (Show # 607) by Blog in the Road :: Fork in the Road with Eric Villegas » Raclette and Prosciutto Pizza On a Corn Flour Crust (Show # 607)

Fri, 19 Jun 2009 16:57:31 +0000

[...] up? edgeoffset=dropmenuobj.contentmeasure-obj.offsetHeight if ((dropmenuobj.y-topedge) « Corn Flour Pizza Dough (Show # 607) Roasted Garlic Bread with Horseradish and Oregano (Show # 607) [...]

Comment on Show # 607 (Corn Flour) by Blog in the Road :: Fork in the Road with Eric Villegas » Roasted Garlic Bread with Horseradish and Oregano (Show # 607)

Fri, 19 Jun 2009 16:49:18 +0000

[...] From Show # 607 [...]

Comment on Show # 607 (Corn Flour) by Blog in the Road :: Fork in the Road with Eric Villegas » Raclette and Prosciutto Pizza On a Corn Flour Crust

Fri, 19 Jun 2009 16:45:44 +0000

[...] From Show # 607 [...]

Comment on Celery Cocktail (Show #606) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce)

Fri, 19 Jun 2009 16:33:42 +0000

[...] Celery Cocktail [...]

Comment on Ladybugs on a Log (Show # 606) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce)

Fri, 19 Jun 2009 16:31:23 +0000

[...] Ladybugs on a Log [...]

Comment on Lake Effect Seasoning (Show # 606) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce)

Fri, 19 Jun 2009 16:29:12 +0000

[...] Lake Effect Seasoning [...]

Comment on Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce (Show # 606) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce)

Fri, 19 Jun 2009 16:28:57 +0000

[...] Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce [...]

Comment on Celery Salt (Show # 606) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce)

Fri, 19 Jun 2009 16:27:08 +0000

[...] Celery Cocktail [...]

Comment on A Spicy Pickled Vodka Martini (Show # 606) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce)

Fri, 19 Jun 2009 16:26:34 +0000

[...] « Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce A Spicy Pickled Vodka Martini (Show # 606) [...]

Comment on Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce) by Blog in the Road :: Fork in the Road with Eric Villegas » Lake Effect Seasoning

Fri, 19 Jun 2009 16:15:54 +0000

[...] From Show #606 [...]

Comment on Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce) by Blog in the Road :: Fork in the Road with Eric Villegas » Ladybugs on a Log

Blog in the Road :: Fork in the Road with Eric Villegas » Ladybugs on a Log — Fri, 19 Jun 2009 16:10:35 +0000

[...] From Show #606 [...]

Comment on Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce) by Blog in the Road :: Fork in the Road with Eric Villegas » Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce

Fri, 19 Jun 2009 15:48:43 +0000

[...] From Show #606 [...]

Comment on Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce) by Blog in the Road :: Fork in the Road with Eric Villegas » Celery Salt

Blog in the Road :: Fork in the Road with Eric Villegas » Celery Salt — Fri, 19 Jun 2009 15:45:02 +0000

[...] From Show # 606 [...]

Comment on Show # 606 (Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce) by Blog in the Road :: Fork in the Road with Eric Villegas » Celery Cocktail (Show #606)

Fri, 19 Jun 2009 15:39:37 +0000

[...] From Show #606 [...]

Comment on Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Red Haven Peach Sangria (

Fri, 19 Jun 2009 15:22:38 +0000

[...] if ((dropmenuobj.y-topedge) « Red Haven Peach Barbecue Sauce (Show #605) Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce [...]

Comment on Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Red Haven Peach Barbecue Sauce (Show #605)

Fri, 19 Jun 2009 15:21:59 +0000

[...] From Show #605 [...]

Comment on Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Howell Melon Bellini

Fri, 19 Jun 2009 15:20:08 +0000

[...] From Show #605 [...]

Comment on Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Howell Melon and Dried Cherry Salsa

Fri, 19 Jun 2009 15:19:17 +0000

[...] From Show #605 [...]

Comment on Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Grilled Tuna Steaks with Howell Melon and Dried Cherry Salsa (Show #605)

Fri, 19 Jun 2009 15:18:12 +0000

[...] From Show # 605 [...]

Comment on Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Grilled Pork Chops with Red Haven Peach Barbecue Sauce (Show #605)

Fri, 19 Jun 2009 15:16:42 +0000

[...] From Show #605 [...]

Comment on Howell Melon and Dried Cherry Salsa (Show #605) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce

Fri, 19 Jun 2009 15:14:55 +0000

[...] Howell Melon and Dried Cherry Salsa [...]

Comment on Grilled Tuna Steaks with Howell Melon and Dried Cherry Salsa (Show #605) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce

Fri, 19 Jun 2009 15:14:17 +0000

[...] Grilled Tuna Steaks with Howell Melon and Dried Cherry Salsa [...]

Comment on Grilled Pork Chops with Red Haven Peach Barbecue Sauce (Show #605) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 605 Grilled Pork Chops with Red Haven Peach Barbecue Sauce

Fri, 19 Jun 2009 15:12:44 +0000

[...] Grilled Pork Chops with Red Haven Peach Barbecue Sauce [...]

Comment on Grilled Pork Chops with Red Haven Peach Barbecue Sauce (Show #605) by Blog in the Road :: Fork in the Road with Eric Villegas » Red Haven Peach Sangria

Fri, 19 Jun 2009 15:02:31 +0000

[...] From Show #605 [...]

Comment on Grilled Pork Chops with Red Haven Peach Barbecue Sauce (Show #605) by Blog in the Road :: Fork in the Road with Eric Villegas » Red Haven Peach Barbecue Sauce

Fri, 19 Jun 2009 15:01:14 +0000

[...] From Show #605 [...]

Comment on Grilled Pork Chops with Red Haven Peach Barbecue Sauce (Show #605) by Blog in the Road :: Fork in the Road with Eric Villegas » Howell Melon Bellini

Fri, 19 Jun 2009 14:59:22 +0000

[...] From Show #605 [...]

Comment on Grilled Pork Chops with Red Haven Peach Barbecue Sauce (Show #605) by Blog in the Road :: Fork in the Road with Eric Villegas » Howell Melon and Dried Cherry Salsa

Fri, 19 Jun 2009 14:58:35 +0000

[...] From Show #605 [...]

Comment on Show # 604 ( Ribs ) by Blog in the Road :: Fork in the Road with Eric Villegas » Russet Potato Salad with White Cheddar and Pickles (Show #604)

Thu, 18 Jun 2009 20:27:00 +0000

[...] if ((dropmenuobj.y-topedge) « Maple Chile Beef Rib Sauce ( Show #604) Show # 604 ( Ribs ) [...]

Comment on Show # 604 ( Ribs ) by Blog in the Road :: Fork in the Road with Eric Villegas » Maple Chile Beef Rib Sauce ( Show #604)

Thu, 18 Jun 2009 20:25:58 +0000

[...] From Show # 604 [...]

Comment on Show # 604 ( Ribs ) by Blog in the Road :: Fork in the Road with Eric Villegas » Barbecue Beef Ribs (Show #604)

Thu, 18 Jun 2009 20:25:23 +0000

[...] From Show # 604 [...]

Comment on Show # 601 (Planked Pork Tenderloin with Maple Mustard and Fennel) by Blog in the Road :: Fork in the Road with Eric Villegas » Grilled Strawberry and Pineapple Kebobs with Maple and Spiced Rum (Show # 601)

Thu, 18 Jun 2009 20:21:27 +0000

[...] From Show # 601 [...]

Comment on Show # 601 (Planked Pork Tenderloin with Maple Mustard and Fennel) by Blog in the Road :: Fork in the Road with Eric Villegas » Honey Crisp Apple and Endive Salad with Maple Apple Vinaigrette(Show #601 )

Thu, 18 Jun 2009 20:20:14 +0000

[...] From Show # 601 [...]

Comment on Show # 601 (Planked Pork Tenderloin with Maple Mustard and Fennel) by Blog in the Road :: Fork in the Road with Eric Villegas » Planked Pork Tenderloin with Maple Mustard and Fennel (Show #601)

Thu, 18 Jun 2009 20:19:22 +0000

[...] « Honey Crisp Apple and Endive Salad with Maple Apple Vinaigrette(Show #601 ) Show # 601 (Planked Pork Tenderloin with Maple Mustard and Fennel) [...]

Comment on Show # 602 (Strawberries!) by Blog in the Road :: Fork in the Road with Eric Villegas » Coleslaw with Smoked Vinegar, Maple & Peanuts (Show # 602)

Thu, 18 Jun 2009 20:17:24 +0000

[...] From Show 602 [...]

Comment on Show # 602 (Strawberries!) by Blog in the Road :: Fork in the Road with Eric Villegas » Strawberry Smoothie (Show #602)

Thu, 18 Jun 2009 20:16:52 +0000

[...] ((dropmenuobj.y-topedge) « Coleslaw with Smoked Vinegar, Maple & Peanuts (Show # 602) Show # 602 (Strawberries!) [...]

Comment on Show # 603 Grilled Chicken Skewers with Spicy Maple Peanut Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Handcrafted Strawberry Liquor (Show # 602)

Thu, 18 Jun 2009 20:14:38 +0000

[...] From Show # 602 [...]

Comment on Show # 603 Grilled Chicken Skewers with Spicy Maple Peanut Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Coleslaw with Smoked Vinegar, Maple & Peanuts (Show # 602)

Thu, 18 Jun 2009 20:13:47 +0000

[...] From Show 602 [...]

Comment on Show # 603 Grilled Chicken Skewers with Spicy Maple Peanut Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Strawberry Smoothie (Show #602)

Thu, 18 Jun 2009 20:13:14 +0000

[...] From Show # 602 [...]

Comment on Show # 603 Grilled Chicken Skewers with Spicy Maple Peanut Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Grilled Chicken Skewers with Spicy Maple Peanut Sauce (Show #603)

Thu, 18 Jun 2009 20:10:25 +0000

[...] From Show # 603 [...]

Comment on Show # 603 Grilled Chicken Skewers with Spicy Maple Peanut Sauce by Blog in the Road :: Fork in the Road with Eric Villegas » Long Grain Rice Pilaf with Lemon and Thyme (Show # 603)

Thu, 18 Jun 2009 20:07:04 +0000

[...] From Show # 603 [...]

Comment on Barbecue Beef Ribs (Show #604) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 604 ( Ribs )

Thu, 18 Jun 2009 20:01:50 +0000

[...] Barbecue Beef Ribs [...]

Comment on Coleslaw with Smoked Vinegar, Maple & Peanuts (Show # 602) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 602 (Strawberries!)

Thu, 18 Jun 2009 19:34:56 +0000

[...] Coleslaw with Smoked Vinegar, Maple & Peanuts [...]

Comment on Honey Crisp Apple and Endive Salad with Maple Apple Vinaigrette(Show #601 ) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 601 (Planked Pork Tenderloin with Maple Mustard and Fennel)

Thu, 18 Jun 2009 19:19:49 +0000

[...] Honey Crisp Apple and Endive Salad with Maple Apple Vinaigrette [...]

Comment on Grilled Strawberry and Pineapple Kebobs with Maple and Spiced Rum (Show # 601) by Blog in the Road :: Fork in the Road with Eric Villegas » Show # 601 (Planked Pork Tenderloin with Maple Mustard and Fennel)

Thu, 18 Jun 2009 19:06:18 +0000

[...] Grilled Strawberry and Pineapple Kebobs with Maple and Spiced Rum [...]

Comment on MICHIGAN CHEF RECEIVES EMMY AWARD FOR TELEVISION TALENT by barry sexton

barry sexton — Mon, 09 Mar 2009 14:02:29 +0000

Chef Eric,
Food is sharing new recipes and giving out the new twist to old favorites. Your recipe for the Vodka Cured Salmon is a knockout! I will use it again and again.

Comment on Show #311 (Kogels) by ChefBoyRV

ChefBoyRV — Mon, 05 Jan 2009 17:56:51 +0000

Hey there guys:
Try this to obtain Kogel products

http://www.michiganhotdogs.com

Comment on SEE IT SATURDAYS! Michigan products are focus of show by Kathy Nogle

Kathy Nogle — Sun, 04 Jan 2009 03:00:52 +0000

Re: Show of Jan. 3, 2009 How can I get the recipe for the strawberry vodka?

Thank you, Kathy

Comment on Maple Corndogs (Show #417) by Ben

Ben — Fri, 02 Jan 2009 15:49:43 +0000

Christine Bed Bath and Beyond carry pasta machines and also William Sonoma. I am not here to give them publicity though. Good luck to you.

Comment on Maple Corndogs (Show #417) by christine

christine — Sat, 27 Dec 2008 15:41:32 +0000

Where can I purchase the hand crank pasta machine that you use on the show?

Comment on Vodka Cured Salmon (Show #210N) by Lisal Pillinger

Lisal Pillinger — Thu, 18 Dec 2008 00:52:57 +0000

mmm will try for christmas…….

Comment on Show #411 (Sausage, Biscuits & Gravy) by dan

dan — Mon, 08 Dec 2008 00:46:06 +0000

unfortuneately they did close down. most of thier equipment will be auctioned off dec 9-11 on dovebid. i purchased a semi load of the food products and have been selling it on ebay along with other outlets, there are flours on there. also have 50lb bags of navy bean and kidney bean flours available if anyone is interested. 50.00 a bag + shipping.

Comment on Show #311 (Kogels) by scott the director

scott the director — Wed, 03 Dec 2008 17:57:30 +0000

Thanks for watching!

Comment on Vodka Cured Salmon (Show #210N) by stephanie

stephanie — Mon, 01 Dec 2008 21:17:33 +0000

I saw this episode. When Eric did the marinade he left the fish skin side down and put all the ingredients on one at a time by hand and covered it and weighted it again. Any real reason for the difference or just artistic license?

Comment on Show #311 (Kogels) by Amber and Mike

Amber and Mike — Fri, 28 Nov 2008 00:41:23 +0000

born and raised Flintoids, having to move to chicago area due to the econamical crunch. we became homesick at the first sign of no neon Koegel sign.knowing that chicagoains beleive everthing is better in chicago. whatever!! and been raised on koegel meats.
we decided to make the trip to Serve the Curve. and fill the freezer. well worth it. and now we have found we can order online and get our fix.
truly nothing can compare to a Koegel Vienna

thanks for keeping it FLINT….Amber & Mike

Comment on Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust (Show#213N) by Peter Dondero

Peter Dondero — Sat, 22 Nov 2008 19:15:10 +0000

I enjoyed this show but didn't notice any Be-Mo Potato-Chip containers in his collection of containers. Finding
Michigan whitefish isn't easy either, not in Kalamazoo
anyway.

Comment on Poached Salmon Fillets with Eggs, Capers and Dill (Show #419) by Dave

Dave — Sat, 15 Nov 2008 19:22:37 +0000

This is my family's new favorite way to have salmon. The kids love it!

Comment on MICHIGAN CHEF RECEIVES EMMY AWARD FOR TELEVISION TALENT by barry sexton

barry sexton — Thu, 13 Nov 2008 13:48:27 +0000

Chef Eric,
I would love to hear from you,shoot me an email and I'll talk to you then.I would love to get caught up!

Comment on Vodka Cured Salmon (Show #210N) by scott the director

scott the director — Mon, 10 Nov 2008 00:15:15 +0000

We shot that segment at the Round Barn Winery in Baroda, Mich, down near Benton Harbor. You can google their website and they will tell you how to find them. There is also Michigan vodka being produced in the Traverse City area.

Comment on Great Lakes Fish Tacos with Avocado Crema & Mayonesa (Show #205N) by Amy L

Amy L — Thu, 06 Nov 2008 21:19:09 +0000

The recipe mentions a hickory smoked apple cider vinegar with see recipe. But I can not find the recipe for the smoked vinegar. Is there a recipe or is this something you can buy?

Comment on A Detroit Inspired Coney Sauce (Show #206N) by Pete Meade

Pete Meade — Sun, 02 Nov 2008 12:14:52 +0000

Growing up in Ionia, Michigan we had Ionia Coney Island's, which were the best, hands down. The Tamalcos ran it and I've heard they used beef heart in their dry (Flint style) sauce. I've tried several different recipes but have never been able to match it. They've been closed since the early 1980s.
I'm loathe to trying your sauce recipe since you're trying to straddle the line by claiming inspiration from both the Detroit and the Flint style. C'mon! Get off the fence!!

Comment on Vodka Cured Salmon (Show #210N) by william d wright

william d wright — Sat, 01 Nov 2008 20:28:22 +0000

where can i get michigan vodka

Comment on Show #210N (Michigan Grape Vodka) by Chuck Lawson

Chuck Lawson — Sat, 01 Nov 2008 20:15:56 +0000

I just finished watching Michigan State beat Wisconsin by 1 point with 7 seconds left and I swithched the channel and hit this show.

Wow!!!! Fabulous

But I can't locate the recipe for the Vodka Cocktail.

Comment on Show #411 (Sausage, Biscuits & Gravy) by Denise

Denise — Mon, 27 Oct 2008 14:56:40 +0000

Help! Has anyone found a replacement for Heartland's Finest Flour? It was the best, and now they are gone!

Comment on Whitefish "Pasta" (Show #212N) by Deborah

Deborah — Sun, 26 Oct 2008 00:55:10 +0000

I couldn't find the carbonara recipe for the used on the whitefish noodles.

Comment on Ramp Quiche with Raw Milk Cheddar and Roasted Garlic (Show #301) by Lisa

Lisa — Wed, 22 Oct 2008 02:49:01 +0000

I love raw milk products but they are pricey. Why would you use them in a recipe that you cook? (Then they are no longer raw, right?)

Comment on SEE IT SATURDAYS! Michigan products are focus of show by RandyCandy

RandyCandy — Thu, 16 Oct 2008 06:46:36 +0000

Show# 202N. The Asparagus Guacamole recipe on this site.

Comment on WSRT's Mary in the Morning, and Eric Villegas of Fork In the Road at BEL LAGO WINERY July 23rd by olberfann54321

olberfann54321 — Wed, 08 Oct 2008 18:20:14 +0000

So delighted with your show! One of our local Los Angeles PBS stations has started running your series, and it is both informative and entertaining. Thanks for the show and the recipes! Jan

Comment on A Detroit Inspired Coney Sauce (Show #206N) by Sonit Von Brehn

Sonit Von Brehn — Sun, 05 Oct 2008 13:17:00 +0000

This is fast becoming my favorite show on TV. The food choices are the very best of "everyman" and Mr. Villegas is in a class of his own. Julia Child would have loved him!

Comment on Quesadilla of cuitlachoche with white cheddar cheese (Show #114) by scott, the director

scott, the director — Tue, 30 Sep 2008 20:17:31 +0000

Sonia,

It's also known as corn smut, which doesn't sound nearly as romantic or appetizing.

Thanks for watching.

Scott

Comment on Quesadilla of cuitlachoche with white cheddar cheese (Show #114) by sonia

sonia — Sat, 27 Sep 2008 23:44:20 +0000

This all sounds so delicious but what is huitlacoche?

Comment on A Detroit Inspired Coney Sauce (Show #206N) by Martha Landeros

Martha Landeros — Sun, 14 Sep 2008 00:01:36 +0000

I saw your show today for the FIRST TIME!!! I caught the two delicious and fun recipes for the Coney Island (Detroit vs. Flint). I truly enjoyed your show. Excellent entertainer, also!

Look forward to buying your cookbook…

Congrats,
Martha

P.S. Are you really from Bolivia?

Comment on Restaurant Villegas by Donna Mcg

Donna Mcg — Wed, 10 Sep 2008 01:50:01 +0000

Sorry to say, but as I drove by location today I noticed the restaurant sign is no longer on the building, but there is a large "restaurant property available" banner hanging on the side. It looks like the restaurant has closed for good. Too bad! We really enjoyed going there. Eric, come back!

Comment on Fork in the Road Cookbook by Eric Villegas by scott, the director

scott, the director — Mon, 08 Sep 2008 17:13:56 +0000

Garett,
Not sure where to get it downriver. If you have a gourmet oriented grocery store you could ask them to order it. Maybe Zingerman's has it. Up here in Lansing, the local Shoprite stocks it, imagine that.
It's made in Ann Arbor. Google Clancy's Fancy Hot Sauce for more info.

Scott

Comment on Show #411 (Sausage, Biscuits & Gravy) by scott, the director

scott, the director — Mon, 08 Sep 2008 17:08:27 +0000

According to their website, the doors are shut.

Comment on Spicy Chicken Wings with A Clancy's Fancy Hot Splash (Show #302) by scott, the director

scott, the director — Mon, 08 Sep 2008 17:05:51 +0000

Suzi, call Pippa, she misses you.

Comment on Baked Michigan Navy Beans with Smoked Bacon, Chiles & Cocoa (Show #413) by Deborah

Deborah — Sun, 07 Sep 2008 04:23:40 +0000

I just discovered your show and I love it. Please forgive me, I'm from CA, but I love to hear the general info about MI and the MI products. I want to try this recipe (Baked Michigan Navy Beans with Smoked Bacon, Chiles & Cocoa Show #413). It has some unusual ingredients and it must taste great. I do have a question though, regarding the third paragraph under directions. It says to soak the chipotle in the 1/2 cup of the boiling water until softened, about 20 minutes. Drain the chipotle. Discard the stem, seeds and water, mince the chile. Shouldnâ€™t these directions refer to the pasilla chile?

Comment on Great Lakes Fish Tacos with Avocado Crema & Mayonesa (Show #205N) by Maria

Maria — Sun, 07 Sep 2008 00:33:34 +0000

Your style keeps us watching, and all your explanations about food are very important. You are a great teacher. People like you help keep the culinary world alive and interesting. Congratulations !

Comment on Great Lakes Fish Tacos with Avocado Crema & Mayonesa (Show #205N) by CYNTHIA

CYNTHIA — Sun, 07 Sep 2008 00:13:37 +0000

great fish tacos to make next week!!

Comment on Restaurant Villegas by bob villegas

bob villegas — Sat, 06 Sep 2008 05:05:25 +0000

i travel quite a bit throughout the united states. where is your restaurant? my niece valerie villegas is going to the cia in hyde park, new york. our family originated in spain and came to the u.s from costa rica. my nephew is also named eric villegas too funny.

Comment on A Great Lakes "Red Beans and Rice" (Show #209N) by Daphne Renelle

Daphne Renelle — Sun, 31 Aug 2008 20:59:53 +0000

I happened upon your show for the first time today, and I was taken by your upbeat personality. I was impressed by the depth of your research on ingredients as you segued into the piece on how wild rice is grown by the Ojibwa in Michigan.
I missed the part about preparing the onions for this recipe, and when I went to your site I was amazed to see how many recipes were available. Thanks for making them so thorough and for providing information on obtaining some of the ingredients.

Comment on Show #411 (Sausage, Biscuits & Gravy) by gluten-free cupboard

gluten-free cupboard — Tue, 26 Aug 2008 02:50:27 +0000

What happened to Heartlands Finest? Did they really shut there doors??

Thanks
Mike

Comment on Fork in the Road Cookbook by Eric Villegas by Garett Jones

Garett Jones — Wed, 20 Aug 2008 16:23:57 +0000

I live "Downriver" from Detroit (Riverside, Michigan). Where could I find clancy's fancy hot sauce? I have asked a two local markets (Kroger's and Concessi's) with no success.

Your referral would be appreciated.

Love the show and the recepies. The summer fruit salad is a special favorite!

Garett

Comment on Spicy Chicken Wings with A Clancy's Fancy Hot Splash (Show #302) by Philippa Jarman

Philippa Jarman — Tue, 19 Aug 2008 08:27:49 +0000

I am addicted to TV Food programmes and love yours. I even get to watch them when I'm in South Africa for half the year.

Fancy seeing Suzi Jupp's name above, she and I were great friends and somehow lost touch. I'd love you to give her my details to get in touch.

Pippa Jarman

Comment on Show #206 (Flint and Detroit Inspired Coney Dogs) by Betty W

Betty W — Mon, 18 Aug 2008 03:44:40 +0000

My Uncle used to make Flint style coney sauce. Instead of the organ meats he used 1 pound of hotdogs. Koegels of course. He got the recipe from working in a coney back in the 50's. Love the show.

Comment on Profiteroles (Show #407) by Waltraud Veltman

Waltraud Veltman — Sun, 17 Aug 2008 23:04:55 +0000

I would like the recipe Dip made with fresh Aspargus .Thank you

Comment on Carrot Watermelon Juice (Show #404) by scott the director

scott the director — Sat, 16 Aug 2008 22:41:49 +0000

Hey Linda,
Thanks for watching. The cheese is Aged Raclette, it is made by John and Ann Hoyt, The Leelanau cheese company is located inside Black Star Farms in Suttons Bay and we will visit them this upcoming season. It's already been shot.

Scott

PS - You can Google them and get the whole story.

Comment on Restaurant Villegas Closes Its Doors by Karen Seamons

Karen Seamons — Sat, 16 Aug 2008 21:43:27 +0000

I'll make a deal with you, Eric, you come up to Traverse City
and open a new restaurant, then I'll show you where all my morel mushroom patches are, where we get grain-fed. free-range Charolais beef, wild trout and salmon, home-made maple syrup and enough odds and ends to stock the pantry. You have been so entertaining and such an enthusiastic gourmand, and thinking we'll never to get to enjoy a meal of your making, takes a bit of joy
right out of life. We'd love to have you. K

Comment on Strawberry and Mint "Pizza Sauce" (#201N) by SHERNA DEMARCO

SHERNA DEMARCO — Sat, 16 Aug 2008 20:32:12 +0000

Saw your show for the first time making strawberry pizza, must try it.

Comment on Hickory Smoked Oil (Show #203N) by Bronnie Smith

Bronnie Smith — Sat, 16 Aug 2008 12:35:25 +0000

Great recipe! We use our Hickory Smoked Canola oil and the end result is fantastic. Makes a great finishing oil - try it in a demi or aioli for a unique flavor.

Comment on Show #206 (Flint and Detroit Inspired Coney Dogs) by Leslie G

Leslie G — Sat, 09 Aug 2008 21:41:57 +0000

Watching your program on Flint Coney Sauce helped answer the question about the 3 meats used. I have always bought my coney sauce from Abbott's Meats in Flint but now I live in Houghton Lake and don't get to Flint very often. Now I can make my own coney sauce and save money on gas. Thanks for sharing the secret! Your show is amazing and we hope you continue to do these kinds of programs.

Comment on Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust (Show#213N) by Ron Kahle

Ron Kahle — Mon, 04 Aug 2008 17:48:20 +0000

Chef Villegas,

Love the show, can't say that enough. It means so much to me that you focus on local food and help bring it to the peoples attention. I have learned quite a bit myself.

I caught you show on the planked white fish with potato chip & parmesan crust( show #213N).

I do have a question. What if you coated the plank with maple syrup. Would the flavor transfer when steaming? Just a thought.

Keep up the good work

Ron Kahle

Comment on Restaurant Villegas Gift Certificate Redemption by m smith

m smith — Mon, 04 Aug 2008 17:45:47 +0000

I just discovered the show and that your restaurant has closed. We were so looking forward to trying your cooking I guess I'll have to cook it myself. Thanks for the inspiration. We can't wait to try your recipes and the local places you suggest. We have a place in Grd Rpds and Trvs Cty so off we go to explore everything Michigan has to offer. My God continue to bless you.

Comment on Potato Chip Cookies (Show #213N) by geordi

geordi — Sat, 02 Aug 2008 19:38:27 +0000

Just one more uncle, looking for E's recipe for smoked red onion sour cream chip dip. Would it be possible to have that recipe e-mailed to me. Always use Better Made Chips, and would love to try this Dip recipe. Thanks.

Comment on Show #213N (Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust) by wade nitz

wade nitz — Mon, 28 Jul 2008 15:25:14 +0000

The 213N show featured the planked Whitefish recipe, which I am going to try. Also, featured was "smoked red onion, chip dip"
I would like to try that recipe and cannot find it on your website. Please advise.
I enjoy watching you show on Chal. 35 on Saturdays.

Thanks.

Comment on Carrot Watermelon Juice (Show #404) by Linda

Linda — Sat, 26 Jul 2008 18:04:24 +0000

On a show today, July 26, they were talking about the award winning (over 1200 different varieties) comes from the Leelenau Cheese company. Didn't catch the name of the cheese that won. Can anyone help?

Comment on A Detroit Inspired Coney Sauce (Show #206N) by Bob Jackson

Bob Jackson — Mon, 21 Jul 2008 15:41:11 +0000

Thanks for the coney sauces, my family is from Flint, so of course everyone except me think the sauce that matters is the Flint style. Personally, I like both although they're sooo different. I'm told by loved ones a Detroit dog is really a chili dog. Who cares, they're both great! Thanks I've printed both.

Comment on Show #206 (Flint and Detroit Inspired Coney Dogs) by Bob Jackson

Bob Jackson — Mon, 21 Jul 2008 15:31:18 +0000

Love your show Eric. You make your show so much fun! Your enthusiasm is truly contagious and it's obvious you enjoy your profession. Would love to visit your restaurant sometime. Thanks for helping our Michigan economy.

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by Fork in the Road

Fork in the Road — Thu, 17 Jul 2008 16:47:52 +0000

one of the most popular questions on our site is where "unkle e" procures his fruit and vegetable powders. chef prefers to get high quality michigan fruit and vegetables and dry them thoroughly in his excalibur dehydrator after which he would grind them to a fine powder using a spice mill or small food processor. an easier method for forkies would be contacting http://www.terraspice.com that sells a full range of dried fruit and vegetables as well as powders.

Comment on WSRT's Mary in the Morning, and Eric Villegas of Fork In the Road at BEL LAGO WINERY July 23rd by Fork in the Road

Fork in the Road — Thu, 17 Jul 2008 16:45:12 +0000

Vicki,
The Society of St. John makes the best preserves in the U.P.

Steve

Comment on WSRT's Mary in the Morning, and Eric Villegas of Fork In the Road at BEL LAGO WINERY July 23rd by Vicki

Vicki — Thu, 17 Jul 2008 15:11:04 +0000

I use to go to Upper Michigan every year, I looked forward to Thimbleberry Jam during the summer. Where can I still get that? I live in Milwaukee WI.

Comment on Fork in the Road Webisodes at Absolute Michigan by John Zukowski

John Zukowski — Wed, 16 Jul 2008 22:02:23 +0000

Funny how Flint and Detroit claim the best Coney Island hot dogs when it is a fact that Coney Island hot dog sauce was developed in Jackson.

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by Allison

Allison — Tue, 08 Jul 2008 18:31:54 +0000

Where can I get tomato and/or blueberry powder, both called for in the cookbook?
Thanks.
Allison

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by phyllis Boris

phyllis Boris — Mon, 07 Jul 2008 19:47:32 +0000

I have tried to find your honey crust fruit pizza that was made on you show WKAR on July 5th 2008. Can you help me with that?
Thank you

Comment on Show #210N (Michigan Grape Vodka) by scott the director

scott the director — Mon, 07 Jul 2008 18:48:59 +0000

Douglas,
The Round Barn Winery can be found at http://www.roundbarnwinery.com

Scott

Comment on Show #210N (Michigan Grape Vodka) by Douglas C. Diskin

Douglas C. Diskin — Mon, 07 Jul 2008 00:04:50 +0000

I love Mr. Villegas' enthusiasm and pro-Michigan perspective. It makes the show both informative and entertaining. I did have a question about show #210N about the Michigan Grape Vodka, and where I could purchase this item. Any information would be greatly appreciated. Thank you and keep up the awesome show.

Comment on Potato Chip Cookies (Show #213N) by skip

skip — Thu, 03 Jul 2008 16:15:22 +0000

On your show Sat. planked great lake whitefish you also gave a recipe smoked red onion sour cream chip dip i cant fint that any place on your wep site, can you please help me with that? With a number or just the recipe thanks Skip

Comment on A Detroit Inspired Coney Sauce (Show #206N) by scott the director

scott the director — Thu, 03 Jul 2008 15:05:04 +0000

John & Sue,

We tried to hook up with the Jackson coney guys, we actually drove down to their shop in Jackson, but they didn't seem too interested in being included.

C'est la Vie,

Thanks for watching,

Scott

Comment on A Great Lakes "Red Beans and Rice" (Show #209N) by scott the director

scott the director — Thu, 03 Jul 2008 15:01:56 +0000

Sam,
The website for Collins caviar is http://www.collinscaviar.com
They are located in Michigan City, Indiana.

Thanks for waqtching,

Scott

Comment on A Detroit Inspired Coney Sauce (Show #206N) by John Zukowski

John Zukowski — Wed, 25 Jun 2008 01:07:16 +0000

Looked over the Flint and Detroit Coney Island sauces.

It struck me that you should look into the Jackson Coney Island sauce. It was the original Coney Island sauce.

Growing up in Jackson I am prejudiced toward it, but you should check it out.

We really enjoy the show on PBS in Odessa, Texas.

Keep it up

John & Sue Zukowski

PS While in JKackson stop by the European Bakery on Page Avenue.

Comment on A Great Lakes "Red Beans and Rice" (Show #209N) by Sam Swaminathan

Sam Swaminathan — Sat, 21 Jun 2008 18:17:07 +0000

Mr.Villegas
where I can buy fresh water CAVIOR? Are there any verieties!
Thank you
Sam

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by scott, the director

scott, the director — Mon, 16 Jun 2008 20:12:10 +0000

Hey John,

Eric is in Alaska this week, let's hope he's not making a sequel to Grizzly Man! I believe that he smokes his own syrup.

Scott

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by John D. Marion

John D. Marion — Sat, 14 Jun 2008 19:20:02 +0000

Dear Eric: I would like to know where you can purchase hickory smoked maple syrup? Your show is great keep up the good work! Thank you. John D. marion

Comment on New web site by Royal Ingram

Royal Ingram — Sat, 14 Jun 2008 18:08:52 +0000

I like the show alott keep up the good work.

Comment on My Michigan Grape Vodka Freeze (Show #210N) by scott the director

scott the director — Wed, 04 Jun 2008 12:41:09 +0000

It's the Round Barn Winery in Baroda, Michigan.
http://www.roundbarnwinery.com

Scott

Comment on Show #119 (Duck Gizzard Salad and Gizzard Fest in Potterville, MI) by gizzard fest potterville mi

gizzard fest potterville mi — Tue, 03 Jun 2008 22:49:23 +0000

[...] fest in Potterville, MI … We prepare Duck gizzard Salad and take a trip to Potterville, …http://www.forkintheroadtv.com/food/show-119/trackback/Joe&39s Gizzard City, Potterville, MI : Reviews of Joe&39s Gizzard …Joe&39s gizzard City, [...]

Comment on Smoked whitefish cakes with sweet peppers, smoked jalapenos and cilantro (#217) by David Hill

David Hill — Mon, 26 May 2008 23:51:13 +0000

Have you ever use Smokin' Dave's Smoked Jalapenos ( Much better in many ways than Chipotle) or garlic? They are new to the market in the Houston/ Texas area.Check-em out at http://www.FireN spice.com

Comment on My Michigan Grape Vodka Freeze (Show #210N) by CeciliaE Annand

CeciliaE Annand — Sat, 24 May 2008 18:12:17 +0000

Dear Madam or Sir
at Fork In The Road TV:
Just interrupted watching one of my favourite movies, the remake of "Sabrina" starring Harrison Ford and Julia Ormond, so that I could watch half-hour program, "Fork In The Road" on Detroit Public Television (channel 911 WTVS seen on Cogeco Digital Cable TV here in Huntsville, Ontario, Canada).
Thank you kindly for such an interesting program.

Comment on Meatballs In Vodka Cream (Show #210N) by Carol Spanninga

Carol Spanninga — Sat, 24 May 2008 14:25:25 +0000

Dear Eric,

We have watched your program for a while now and we have gone to your restaurant but the last time we went it was closed. We were very disappointed, we had enjoyed your food so much.
Will you ever start another restaurant again,and if not, the second best thing is to use your recipes.
We will continue to be your fans.
Russ and Carol Spanninga

Comment on My Michigan Grape Vodka Freeze (Show #210N) by Betsy Dale

Betsy Dale — Sat, 24 May 2008 14:17:07 +0000

Can you give me the name/address/location
and or ph/ email of the winery which
makes the grape vodka?
thanks

Comment on Blue Cheese and Walnut Compound Butter (Show #314) by Scott

Scott — Fri, 16 May 2008 00:03:27 +0000

Can you please post the recipe for the Parsley and Chili Oil you used at the end of the NY Strip show. Thank you!

Comment on Restaurant Villegas Closes Its Doors by Doris Patrick

Doris Patrick — Thu, 15 May 2008 18:50:04 +0000

I must tell you how very disappointed I am to see Restaurant Villegas HAS CLOSED! My parents, especially my mother, just love you from seeing you on Fork in the Road and having the pleasure to meet and talk with you when we've come there to celebrate their wedding anniversary (close to 60 years)or my mom's birthday. I have rarely seen my mother enjoy an experience more than those three visits to Restaurant Villegas. When I called her today to say we wouldn't be able to have our annual dinner there, she said she just felt like crying. I'm supposed to tell you part of "eating local" for us has been coming to your wonderful restuarant. We'll certainly miss it and you, and I thank you from the bottom of my heart for giving my parents such joy!

Doris Patrick

Comment on Restaurant Villegas Closes Its Doors by Dan

Dan — Mon, 12 May 2008 17:49:10 +0000

THIS JUST SUX…. I've watched the show for years, and now (well in July) I will be in the Lansing area….. and I can't go to the one place that I have been itching to go to. Uncle E… ya just gotta open another restaurant!!!!!
Like Ken said (Post #7-March 1st) …. Should haves!

Comment on Restaurant Villegas Closes Its Doors by Fred Battershell

Fred Battershell — Sun, 11 May 2008 01:02:31 +0000

Today(May 10) I watched your wonderful, entertaining show;now I am saddened by the news of your restaurant closing. I live 200 miles north and had planned to visit this year. Your restaurant like so much of what is good in Michigan is fast disappearing. Eric, keep up the good work in whatever you are planning for your future!!!!

Comment on Restaurant Villegas by Mary Riley

Mary Riley — Sat, 10 May 2008 21:38:20 +0000

My husband and I were planning a trip to Okemos Saturday, May 24, 2008, just to have dinner at Restaurant Villegas. We tried to call the listed number (517-347-2080) and have been unable to get through. We just get a three-toned beep and then the message says the call did not go through, try again later. Is there another telephone number the restaurant can be reached in order to make reservations? The restaurant Website is under construction and I am unable to send an e-mail to it. Is the restaurant open for business at this time? I hope to hear back from you. Thank you.

Comment on SEE IT SATURDAYS! Michigan products are focus of show by agnes

agnes — Fri, 09 May 2008 18:13:33 +0000

can someone share the asparagus guacamole recipe

Comment on Basic Maple Pizza Dough (Show #109) by eileen amodio

eileen amodio — Fri, 02 May 2008 18:39:21 +0000

I caught the end of a show on WCNY today, it was pizza dough with stawberry sauce, white and dark chocolate, blueberries bananas, coconut, honey, etc Would you please send me the recipe.

Comment on Restaurant Villegas Closes Its Doors by Jason

Jason — Sat, 26 Apr 2008 14:12:56 +0000

Although saddened by the closing of a truly incredible restaurant which we enjoyed very much, I'm happy to hear fork in the road is expanding it's distribution. Many more people will now be exposed to the creativity that E encourages in his cooking. The connection between what we eat and where it comes from is an important message in many episodes.
If you ever need a cramped, semi-functional kitchen to film an episode in you're more than welcome to come cook with us! Just bring the recipe for the chocolate cake we found at Villegas the first day we moved to Michigan.

Comment on Restaurant Villegas by Laura

Laura — Fri, 25 Apr 2008 16:21:11 +0000

I'm trying to call to make reservations for May 11, but the operator's recorded message "your call cannot go through" keeps coming on. Is there a new number? I'm trying the 517-347-2080.

My husband and 5 year old daughter watch the show religiously; my husband has the cookbook too and prepares fabulously yummy meals for us (my personal favorites - the apple belgium waffles and the sweetpotato enchiladas!)

Please let me know the phone number for reservations or if it has closed… we just waited too long to make the trip over there from Kalamazoo!

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Dorothy Banchak

Dorothy Banchak — Tue, 22 Apr 2008 23:59:19 +0000

Last Sat. April 19 08, you made a guacamooli only with asparagus. Why can't I find the recipe??? I've been all over the site and I find nothing. Help!!

Comment on Fromage Blanc Cheese (Show #303) by Carlos Miranda

Carlos Miranda — Tue, 22 Apr 2008 20:46:54 +0000

I Just finished making your fromage blanc cheese show 303.
Is there any use for the liquid?
This is the third time I make it and I think I'm getting better at it but I wonder what to do with the liquid , I mean is it like skimmed Milk?
Thanks.

P.S. I was asked and I did not know what to say.

Comment on French Style Gnocchi (Show #111) by Claire Panganiban

Claire Panganiban — Mon, 21 Apr 2008 20:26:18 +0000

On April 20th, you made a fruit pie that looks delicious. Unfortunately I do not have the number of your show and probably I do not have the right title for the pie.
I would appreciate if you could help me to locate your recipe. Thank you for your help.
Claire

Comment on SEE IT SATURDAYS! Michigan products are focus of show by Dorothy Banchak

Dorothy Banchak — Sat, 19 Apr 2008 17:02:50 +0000

I've spent 30 min. this morning trying to find the recipe for the asparagus dip or salsa that was prepared. No luck! How do I find it or can you e-mail it to me?
Thank you
Dorothy Banchak in the UP

Comment on Restaurant Villegas Closes Its Doors by Peggy

Peggy — Sun, 13 Apr 2008 14:46:17 +0000

I was so surprised to see the blog about the restaurant closing. Are you going to open a new place somewhere? Best wishes for your future endeavors. We greatly enjoyed the few dining experiences we had at Villegas and are now enjoying the cook book. Thank, Unkle E, for inspiring all of us Gastronauts! Signed, A Culinary Kitten

Comment on SEE IT SATURDAYS! Michigan products are focus of show by M. Monette

M. Monette — Sun, 13 Apr 2008 00:57:53 +0000

I saw your program on Saturday, April 12. You did the asparagus guacamole. I didn't get the recipe and would like to have it. Thank you.
M. Monette

Comment on Restaurant Villegas Closes Its Doors by Robert C

Robert C — Fri, 04 Apr 2008 22:09:17 +0000

I was had the pleasure of eating at Villegas many times. We would many times in awe of the great, yet comfortable dishes. (from a simple grill cheese sandwich for the kids that we were jealous of, to the white fish nachos that we ordered with hesitation the first time, and re-ordered often) We were never disappointed.

I am curious- why the closing? Did it get to be too much with the production and promotion of the show? It seems it could have been taken over. I guess with a lack of good restaurants in the area it bothers me.

Comment on Turkey Cranberry Sausages (Show #414) by John R

John R — Sat, 29 Mar 2008 19:44:28 +0000

I love your show. You have to be the most UPBEAT chef around. I've only seen a few, but I'm hooked!

John

Comment on Restaurant Villegas Closes Its Doors by Cathy McAuliff

Cathy McAuliff — Tue, 25 Mar 2008 16:37:39 +0000

My family and I never had the pleasure of dining at Villegas, but we have always enjoyed "Fork In The Road". Eric, keep supporting local products, you do such a wonderful job at it! Hopefully one day you will be cooking some of our farm raised beef on the "Fork". Best of luck in your future endeavors and keep making cooking fun!!

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by scott the director

scott the director — Sun, 23 Mar 2008 23:43:12 +0000

Hey Debbie,

Contact your local PBS station in Az. and tell 'em you need Fork in the Road. We are available to them through NETA.
Say hi to Jon and don't run over any more racoons.

Scott

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Peg and Chris

Peg and Chris — Sun, 23 Mar 2008 02:13:19 +0000

UncleE: We find ourselves planning our Saturday around your show. Great recipes and always entertaining. I like the weekly producer feature.

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by Debbie Murray

Debbie Murray — Sat, 22 Mar 2008 15:19:30 +0000

Hi Eric. Jon and I were so saddened to hear about the closing of our "favorite" Michigan Restaurant and fine food eatery. We miss our local watering hole in MI. We are in AZ and missing you all.

We were home for a week and I got to watch your show, you made fruit pizza and visited the honey farm. I miss you in AZ.

Just wondered what you will/are doing now.

Please visit us in AZ if you are in town.

Let us know how we can connect. Good Luck.
fondly,
Diehard fans of you and Villegas Restaurant

Debbie (and Jon) Murray
(formerly "debofhearts@hotmail.com")

Comment on Strawberry Shortcake with Black Walnut Scones (Show #206) by chefnorma

chefnorma — Fri, 21 Mar 2008 23:12:45 +0000

this was the best!

Comment on Eric's Beef and Pork Pasty with a Classic Suet Crust (Show #304) by judy

judy — Sun, 09 Mar 2008 18:05:22 +0000

Does it have to be suet? My butcher won't grind it once, much less twice. One rutabega is more than enough! We like beef gravy over them.

Comment on Show #411 (Sausage, Biscuits & Gravy) by scott the director

scott the director — Sun, 09 Mar 2008 16:26:57 +0000

Well, Helen. It depends on where you live.
You can get it online from Heartlands Finest.
Their website is:
http://www.heartlandsfinest.com/

Comment on Apple Compote (Show #409) by scott, the director

scott, the director — Mon, 03 Mar 2008 18:54:12 +0000

It was the Tree-Mendus Fruit Farm in Eau Clare, Michigan. Berrien County, not too far fron Benton Harbor.

http://www.treemendus-fruit.com/

Comment on Show #411 (Sausage, Biscuits & Gravy) by helen richard

helen richard — Sun, 02 Mar 2008 19:31:18 +0000

Where can I purchase this Gluten Free Flour?

Comment on Restaurant Villegas Closes Its Doors by Ken Leche

Ken Leche — Sat, 01 Mar 2008 19:51:41 +0000

Among my life's "should haves" will be I should have had a fine meal before it closed.

I am sad, but I still look forward to watching the best of food TV with Eric.

Comment on Show #413 (White Beans with Maple Syrup and Cocoa) by Fork in the Road

Fork in the Road — Wed, 27 Feb 2008 22:20:50 +0000

That recipe is actually part of this show - Show #413 (White Beans with Maple Syrup and Cocoa. You can find it here - http://www.forkintheroadtv.com/food/show-413-white-beans-and-grocers-daughter-chocolate/

Comment on Apple Compote (Show #409) by gail harmon

gail harmon — Wed, 27 Feb 2008 16:52:50 +0000

I need to know the name and address of the apple farm that Eric mentioned on the show the day he made the apple waffles.

Comment on Midwestern "Tempura" Beer Batter (Show #107) by Tony Sassin

Tony Sassin — Wed, 27 Feb 2008 00:45:13 +0000

Hi Eric,, In the 40`s and 50`s I worked in a fruit Market in Centerline Mi, We sold Apples
called Snow, Steelred, Spy`s, Cortlands,etc that came from orchards in Romeo Mi,,
What ever happened to those Apples, you never see them anymore, I now live in Florida and am 80 years old, try to watch your show whenever I can,, Tony

Comment on MICHIGAN CHEF RECEIVES EMMY AWARD FOR TELEVISION TALENT by Julie

Julie — Tue, 26 Feb 2008 16:21:29 +0000

My husband and I LOVE the show. I even have is set to record on DVR in-case we're not home.

Comment on Show #311 (Kogels) by scott the director

scott the director — Sat, 23 Feb 2008 03:46:54 +0000

X,
Here is their website.
http://www.koegelmeats.com/

Good Luck,

Scott

Comment on Show #412 (Pumpkin Risotto) by Blog in the Road :: Fork in the Road with Eric Villegas »

Blog in the Road :: Fork in the Road with Eric Villegas » — Fri, 22 Feb 2008 20:10:41 +0000

[...] Â Show #412Â [...]

Comment on Show #311 (Kogels) by xavier

xavier — Fri, 22 Feb 2008 05:43:59 +0000

where can kogel vienna hot dogs be found in the palm beaches.

Comment on Restaurant Villegas Closes Its Doors by Richard G

Richard G — Fri, 22 Feb 2008 01:04:53 +0000

Uncle E gave me the chance to pursue my dream and let me cook in his kitchen for about three years. I picked Villegas because of the passion this man had for creativity, quality and fun in the kitchen. I am saddened that the doors are now shut and that there now is no place in town to go for interesting, exciting food.

You'll be missed, Eric

Comment on Show #413 (White Beans with Maple Syrup and Cocoa) by kelly

kelly — Sat, 16 Feb 2008 19:25:57 +0000

I'm looking for the recipe/show that had steamed brown bread and white beans with maple syrup and cocoa but can not seem to find it. Can you help me - thanks!

Comment on Restaurant Villegas Closes Its Doors by Cheryl Walsh

Cheryl Walsh — Thu, 14 Feb 2008 19:47:33 +0000

We were so disappointed to discover the resturant was closed. We always went there for our special occasions. I ordered the "Fork in the Road" cookbook hoping the recipe for michigan maple syrup and carrot soup would be in it. That was really why I bought the cookbook. Is there a way to get that recipe?

Comment on Restaurant Villegas Closes Its Doors by Patrick

Patrick — Thu, 14 Feb 2008 19:35:49 +0000

Eric - I am hoping you are off to new and exciting adventures. On behalf of all my apple buddies, hard cider friends and fresh cider folks and generally all of the farmers you've connected with over the years, a big THANK YOU! I have been inspired by your enthusiam, energy and love of the local foods and those who supplied. I look forward to seeing more as you continue your journey. Many thanks to you and Scott for working with me as I've also tried to make a difference, too. — Patrick

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Go Cherry Capital!

Go Cherry Capital! — Thu, 14 Feb 2008 15:52:37 +0000

You guys are doing an awesome job!

I was at your growers meeting, and it was nice to see that you guys have a nice, clean facility to work out of. We look forward to stopping by frequently and purchasing all the wonderful local items you guys offer. You've worked hard, Eric! Don't stop doing what you're doing, because you are boosting our local economy and providing a valuable service to our growers, restaurants and others who need your services.

Your hard work is an inspiration to all of us here in northern Michigan! You started Cherry Capital Foods from scratch, with nothing but a drive to accomplish your goal, a will to succeed, and a unique ability to bring our community together. Everyone who knows you, knows that you worked your ass off to get where you are now. You've certainly earned the praise and recognition you've been getting, because nobody deserves it more than you, Eric! Your story on National Public Radio put us in the spotlight here in northern Michigan! Nice Job!

As to the above comment about that company from Detroit, your obviously much better off without them anyways! They can stay in Detroit for all I care! Sounds to me that they're jealous that you're making national news for what you're doing, and they never will! Sounds like the "anonymous" person who wrote that works for that company…… rather than a 'loyal customer.'

Nice job, Eric! We love Cherry Capital Foods, and we will always support your business.

As we say up here, "you are 'da man!"

Comment on Fresh Carrot Sauce with Ginger (Show #404) by chefnorma

chefnorma — Tue, 05 Feb 2008 22:47:58 +0000

sorry to hear about your closing but ienjoy your show.keep up the good work your great!

Comment on Show #407 (Blueberry Ice Cream) by Robin

Robin — Mon, 04 Feb 2008 21:20:25 +0000

Hello: I just discovered your show. I'm a displaced Michigander living in the Bay Area and love everything Michigan - except the long cold winters. I'm from Kalamazoo and have spent my summers there and Saugatuck picking blueberries and picnics by the lake. Nothing like it! I'll be back next summer with my 2 children. Love your humor and appreciation of the good food of Michigan!

Robin Endsley-Fenn

Comment on Restaurant Villegas Closes Its Doors by Beth

Beth — Mon, 04 Feb 2008 01:30:54 +0000

I wasn't familiar with the restaurant but was given the cookbook as a gift and WOWEE, not only do the recipes sounds yummy, but looking thru the book is like taking a trip thru our "mitten state". I'll keep the cookbook in mind as a gift for those friends who have left Michigan for "greener pastures" but will enjoy a visit back thru the gorgeous pictures. Can't WAIT to try some of the recipes too, they sound GREAT!

Comment on Michigan Sweet Corn Chowder (Show #212) by ruby jones

ruby jones — Sat, 02 Feb 2008 20:01:31 +0000

I watch your show each Saturday, and I really like it, and your receipes are wonderful. Thanks

Comment on Show #111 (Gnocchi with Mushroom Sauce and a visit to Grand Hotel Kitchens at America's Summer Place) by Grace Willer

Grace Willer — Thu, 31 Jan 2008 19:47:14 +0000

Trying to find out when this show is on. Did a search on WTVS which was listed but 0 shows came up.

Comment on Restaurant Villegas Closes Its Doors by ASK

ASK — Wed, 30 Jan 2008 04:24:50 +0000

So sad to see the restaurant closing the doors - but you can still enjoy the greatness of Fork In the Road - with the wonderful cookbook. The cookbook has just received a Michigan Notable Book Award.

Comment on Restaurant Villegas Closes Its Doors by Arnold Richards

Arnold Richards — Tue, 29 Jan 2008 15:03:03 +0000

I really enjoy watching Fork In The Road and it saddens me to hear of the restaurants closing. I would like to say maybe after fork in the road you would one day reopen. I mean it take years to make a restaurant great and one must have a passion for cooking. And be bold enough to chase greatness. That sir is something you have passion for cooking and boldness. I thank you for people like you who have inspiring me to become a chef. Once again I thank you love your show keep up the good work.
Arnold Richards Culinary Student

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Diana

Diana — Sun, 27 Jan 2008 01:07:37 +0000

I heard a rumor that Restaurant Villegas in Okemos has been closed. Is this true? I can't believe it if it is. Why?

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Ellen Cottrell

Ellen Cottrell — Sat, 26 Jan 2008 21:38:24 +0000

I have made a variation of this bread and I
Used Wide Mouth Pint size canning jars. Make sure that you put them in the dishwasher and you get the jars sterile. Boil the new lids and rings. Fill the jars
1/2 - 3/4 full. When you take them out of the water bath way of baking, put on hot lids
and rings and they will seal. Great Bread, Thank-you.

Comment on Fork in the Road Cookbook by Eric Villegas by Linda

Linda — Wed, 23 Jan 2008 19:10:29 +0000

I've just heard your restaurant is closing. I'm hoping that this is just a transition and your welcoming smile and menu will reappear somewhere.
Oh what a treat it has been in the past to celebrate special occasions at your comfortable, cozy restaurant.

I have searched for your recipe for roasted beet & feta salad. It is my favorite salad ever. Have you ever divulged the recipe and, if not, would you?

Thanks……happy trails.

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Anonamous

Anonamous — Sun, 20 Jan 2008 23:06:52 +0000

What Mr. Hahn did not tell you is that the Detroit based company was paying him to set up this program for thier company and Mr. Hahn continued to set up the program, only what the company didn't know is that he was setting everything up for himself, WHILE STILL BEING PAID & WORKING FOR THE DETROIT BASED COMPANY. Contrary to information given by Mr. Hahn and from what I understand the detroit based company is currently working with six Michigan farmers setting up schedules for the 2008 season and will be looking to add two more farms to thier growing list. As a loyal customer to the detroit based company I will be looking forward to competitive prices for MICHIGAN produce they will be offering this summer.

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by chefnorma

chefnorma — Sat, 19 Jan 2008 20:11:03 +0000

breadwasgreat!imetyou along time ago at crains.your so good.

Comment on Scrapple (Show #420) by Dick

Dick — Fri, 18 Jan 2008 18:49:25 +0000

Scrapple——sounds tasty!
My mother used to save bacon fat,in a coffee
mug,in the refridgerator. She would use it to
fry eggs. Would this be a good substitute
when frying scrapple?

Comment on Scrapple (Show #420) by carol fernandez

carol fernandez — Mon, 14 Jan 2008 18:42:57 +0000

Caught your show and you did scapple..have not had it in years..Did purchase it once from frozen food section and it was not bad but am excited that this recipe sounds wonderful and will try it..my daughter loves buckwheat flour also so may try making it that way as well….thanks for the fun, informative program.

Comment on Show #412 (Pumpkin Risotto) by Kate

Kate — Sat, 12 Jan 2008 19:13:43 +0000

Can you please post the recipe for Pumpkin Risotto on your website. It looks yummy!

Comment on Show #407 (Blueberry Ice Cream) by Fork in the Road

Fork in the Road — Sat, 12 Jan 2008 19:13:11 +0000

kids …

hola,

the "fancy cream puff recipe" is here on the site as profitarole and is not gluten free but they could probably substitute the "heartlands finest performance blend non gluten flour" (from the biscuit show) or similar if they need gluten free.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Fork in the Road

Fork in the Road — Sat, 12 Jan 2008 19:11:45 +0000

"If you love waffles — I mean really love waffles — there is no better cooker than this monster. This non-stick, 360-degree spinning kitchen magician will keep you hip deep in breakfast breads for longer than your waistline wants or needs."

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Fork in the Road

Fork in the Road — Sat, 12 Jan 2008 19:10:26 +0000

hola …

just read the note regarding the jars for steamed bread. they can be purchased from crate and barrel and are called "working glasses"

Comment on Restaurant Villegas by l

Fri, 11 Jan 2008 14:03:37 +0000

Eric, We stopped for dinner last night and found your note on the door. Are you going out of business?? Please let us know, we love your restaurant

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by ron kalen

ron kalen — Thu, 10 Jan 2008 15:02:51 +0000

my wife and i love your show uncle e and we like to see the segments of your visits to the michigan growers. we"ve been to your restruant and will be back, the food was exceptional, no one will be disappointed.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by scott the director

scott the director — Mon, 07 Jan 2008 20:52:21 +0000

I believe it's made by Kitchen Aid. You can get where ever Kitchen Aid stuff is sold.

Comment on Grilled New York Strip Steaks with A Coffee Chili Rub (Show #410) by scott the director

scott the director — Mon, 07 Jan 2008 20:50:00 +0000

Lenna,

I hate to be the one to break it to you, but since that segment was shot Rudy has pressed his last cup of Joe.
Rob Flanders (Rudy's alter ego)is still around, but the Cafe has ceased to exist, but like a phoenix rising out of the ashes, you virtually catch up with Rudy at http://www.rudybaggs.com

Comment on Fried Chicken and Buttermilk Waffles with Thyme Lime Honey (Show #416) by Ken Dezur

Ken Dezur — Mon, 07 Jan 2008 04:24:13 +0000

I like your show, I have Six Hundered
Chestnut Trees and I make Chestnut Meal And flour ,I live in Leelanau County and would like to meet you sometime

Comment on Show #407 (Blueberry Ice Cream) by Lori

Lori — Sun, 06 Jan 2008 23:13:18 +0000

Do you have the recipee for the fancy cream puffs shown on this show #407 that Eric had filled with the blueberry ice cream? and is this gluten Free? Thank you, Lori

Comment on Eric & Scott at the Epicurean Classic in Traverse City by M J Hampstead

M J Hampstead — Sun, 06 Jan 2008 00:20:36 +0000

Hiya Eric

I just finished watching a re-run of Fork in the Road on WKAR-tv23. You made a potato gratin with IDAHO russets! Horrors, I thought……… Villegas does not know about wonderful Michigan grown potatoes, including russets.

So, I wondered whether you listened to Morning Edition on WKAR am or fm yesterday and heard the five minute segment that featured Cherry Capital Foods, the newly emerging fresh produce, locally produced foods distributor in Northwest Michigan, Traverse City/Charlevoix/Petoskey area.

What Eric Hahn did last May was to venture forth on his own to start Cherry Capital Foods.

He had been a salesperson for a Detroit based produce company for a few years, servicing accounts in that Northwest Michigan area. Before that, Eric had been a chef.

As part of his produce sales employment, Hahn got involved in community events… and that led him to the MSU Michigan Land Use Institute and the Taste the Local Difference groups. There he began to meet local growers and farmers and, of course, county co-operative extension service directors. He already knew the chefs and produce buyers.

The common and continuing theme Hahn heard over the years was getting the local foodstuffs fresh into the area's restaurants, markets and resorts and etc. without cycling through distant warehouses or a chef having to deal with umpteen growers and farmers to get fresh local stuff.

And, that brings us back to MICHIGAN russet potatoes. When you look at http://www.cherrycapitalfoods.com you will notice several types of potatoes, including russets, that are grown in Northwest Michigan and available through Cherry Capital Foods.

As you know, there is snow on the ground now so what you are not seeing on Cherry Capital Food's website is all of the seasonal fruits and veggies that Hahn distributed in 2007. Starting with asparagus in May, lettuces and tomatoes and strawberries in June… going on and on with a wide variety of veggies and fruits as they became ripe.

Now, with a few months under his belt, Eric can ask chefs what fresh foods they want and find the farmers willing to get those new specialty crops in the ground come Spring 2008, expanding the menu. Exciting, don't you think?

I suggest that you consider adding Cherry Capital Foods to the Michigan food producers that you visit and interview and then feature in episodes of Fork in the Road. I'll be watching.

Just another soupcon of Michigan's finest. Adios!

Parma MI USA

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by jf peters

jf peters — Sat, 05 Jan 2008 17:47:50 +0000

i would kile to know the source of your two sided waffle maker, brand and where i can purchase one. thank you jf.

Comment on Grilled New York Strip Steaks with A Coffee Chili Rub (Show #410) by Lenna

Lenna — Sat, 05 Jan 2008 16:48:05 +0000

Where in Lansing is Ruby Baggs Coffee Roasters?

Comment on Scrapple (Show #420) by scott the director

scott the director — Sat, 05 Jan 2008 13:14:45 +0000

William,
The book is called "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman (Author), Brian Polcyn (Author), Thomas Keller (Foreword).

Brian is also owner of Five Lakes Grill in Milford and an instructor at Schoolcraft.

Thanks for writing and watching,
Scott

Comment on Scrapple (Show #420) by William Garzelloni

William Garzelloni — Wed, 02 Jan 2008 16:22:01 +0000

On your Scrapple show you went to Schoolcraft College and interviewed an instructor who had written a book on the preservation of pork. It was done mainly by drying and salting the meat. What is the name of the book and the author?

Thanx
William Garzelloni

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Jim Jacobs

Jim Jacobs — Tue, 01 Jan 2008 19:58:26 +0000

Eric: Your shows are always very creative. By using so many ingredients from around the state you open our eyes to many new things.
I have been at your restaurant once, and will be there again at my next special occasion.

Comment on Show #311 (Kogels) by Anne

Anne — Sun, 30 Dec 2007 01:08:34 +0000

For all you former Michiganders out there who have moved away from Michigan, you are not going to find Koegels meat products anywhere but here in Flint so try the Koegel Website and order what you are missing.
http://www.koegelmeats.com/

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by vickie

vickie — Sat, 29 Dec 2007 15:15:27 +0000

we have such fun watching your show on saturday. The food always looks so delicous and of course the presentation is the best!

Comment on Show #311 (Kogels) by Dale Mortenson

Dale Mortenson — Tue, 25 Dec 2007 13:36:08 +0000

Does anyone know if Kogel Vienna hot dogs are available in the Venice/Sarasota, Florida area?

Comment on Show #311 (Kogels) by John Wohlfeil

John Wohlfeil — Sun, 23 Dec 2007 15:39:44 +0000

Please be advised Walmart & GFS under zip code 49855 do not sell Kogel products as listed! Super-One Foods are not listed but do sell them!

Comment on Fork in the Road Cookbook by Eric Villegas by Shannon

Shannon — Sat, 15 Dec 2007 21:25:16 +0000

Hi! I am watching your cooking show right now featuring "cooking with coffee" recipes. I am super excited about this episode because I work at a Milwaukee based roaster and love cooking with coffee! You showed a rub you made, and I found this interesting because during the summer we feature our own rub made out of coffee and delicious spices. MMM. It's good in chili too! You also mentioned a Bolivian pepper (and were excited because your family is from there) and thought I'd share some more coffee knowledge. My coffee company currently offers one coffee from Bolivia…for 19.95 a pound! It is a rare find to find a superb Bolivian coffee, but we are fortunate enough to have found and purchased some green beans that are currently in production for a short time. Thanks for the fabulous show and info on coffee…even after 6 years in the coffee industry, I learned something from Flanders. Great! If you would like some samples of the Bolivian or coffee rub we offer, feel free to ask!

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Cordie

Cordie — Fri, 14 Dec 2007 17:47:29 +0000

Want to make this bread but want to know where I can buy the 21 oz. french styled jelly jars? We love homemade bread. My husband and I love your show.
Thank you,
Cordie

Comment on Restaurant Villegas by NormanRick

NormanRick — Sun, 09 Dec 2007 21:35:55 +0000

Why don't you post your restaurant address along with your web site? Are reservations necessary. Will be in Lansing Tuesday and would like to take a side trip to Okemos.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Bea

Bea — Sun, 09 Dec 2007 19:26:02 +0000

It's Sunday and I had everything except the apples- had to go out and buy them- Made up the waffle and it was a super hit. thank you for updating an old time favorite. I don't have the double waffle iron but will be looking for it in my stocking this year.
It did take a bit of work to figure out just how much batter to put in, but just eat the strange looking ones, it takes a learning curve.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Jim Luper

Jim Luper — Sat, 08 Dec 2007 22:29:16 +0000

Love your SHOW!!!!!!! Now I need to learn to cook.

Thank you for a great show, Jim Luper

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Gail Current

Gail Current — Sat, 01 Dec 2007 22:36:24 +0000

Looking forward to making this bread for my friends Christmas feast. Thanks for the great idea. Gail

Comment on Baked Michigan Navy Beans with Smoked Bacon, Chiles & Cocoa (Show #413) by Gail Current

Gail Current — Sat, 01 Dec 2007 22:33:55 +0000

First time I have watched your show and loved it. Great ideas! Will be a avid watcher from now on. Thank you Gail

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Susan McGillicuddy

Susan McGillicuddy — Sat, 01 Dec 2007 19:44:59 +0000

Eric:
Do we have to go all the way to Traverse City to have a class with you? How about doing some french pastry (hands on) type of classes here in Okemos. Would help us through the winter.

Comment on Scrapple (Show #420) by Patricia

Patricia — Sat, 24 Nov 2007 15:39:28 +0000

I just watched your show for the first time.
You were making Scrapple, and the recipe sounds great! I can't wait to try it.

I just watched your show for the first time, you were making Scrapple and I am eager to try it! It sounds fabulous!
I have a question: My beloved mom used to make "featherbed Rolls" when I was young.
Have you ever heard of this…or know where I can get the recipe? Ohhh, I would come in from the fields and could smell the yeasty fragrance of those delicious rolls, couldn't WAIT to get inside and butter them up! I would be indebted to you if you could dig up this recipe, so I can make them for my family.
Thank you, Patricia

Comment on Scrapple (Show #420) by Christie

Christie — Sat, 24 Nov 2007 15:23:16 +0000

I absolutely LOVE the show and try never to miss it!! Erics cookbook will definitly be on my Christmas list!!! When I get it..Eric can I have an autograph?? By far the best and most interesting cooking show on TV….and produced locally….FABULOUS!!! It's about time Michigan is in the spotlight for good things—beautiful!! Does the restaurant serve recipes from the show? Where is it? Best,C

Comment on Scrapple (Show #420) by Amber

Amber — Sat, 24 Nov 2007 15:12:36 +0000

I am so exicited about this receipe!!! Thank you, thank you. Although I grew up in Florida my family is from Delaware. Scrabble is a stapple among my Polish relatives. I was raised with scrabble at the table in the mornings. I now live in Michigan and no one knows what it is and therefore I have not been able to share this wonderful dish with my kids. So again, thank you for bringing back a little bit of my childhood.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by scott the director

scott the director — Fri, 23 Nov 2007 16:29:04 +0000

Sandy,

Here is the address.

http://www.treemendus-fruit.com/

Tree-Mendus Fruit Farm
9351 E. Eureka Rd
Eau Claire, MI 49111

Phone: 269-782-7101 or 877-863-3276

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Sandy DeWys

Sandy DeWys — Sun, 18 Nov 2007 01:45:56 +0000

I would like to get in touch with Herb's Apple Farm in O'Clare,Michigan
He has over 250 varities of apples
Could you get me his name address and phone number?
I've been looking for a certain apple varity
for several years. Maybe I've found a connection?
Sandy DeWys
5292 108th avenue
Holland,Mich 49424-8507
616-875-7278
jsdewys@yahoo.com
I believe the show aired Nov. 3,2007
Thank-you very much

Comment on Show #420 (Scrapple) by James McDonald

James McDonald — Sat, 17 Nov 2007 23:06:25 +0000

Chef,

I love your show. Your sense of humor drives my wife nuts, but I love it. Although your voice often overwhelms the microphone.

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Jeanette & Bob Woods

Jeanette & Bob Woods — Sat, 17 Nov 2007 18:47:36 +0000

It is SOOO good to have you back! We really missed you. We will send a donation in to WKAR for rescheduling you. We're from Flint, where the local PBS replaced you last year with a cake decorating show…yuch! We traveled to Grand Rapids this autumn, and stopped by for a delicious meal at fork in the road. Best of luck in the future.

Comment on Compound Butter (Show #108) by corey ohigins

corey ohigins — Sat, 17 Nov 2007 15:02:44 +0000

what herb/herbs did you use in your compound butter for the salmon en papillote

Comment on Show #412 (Pumpkin Risotto) by Edie

Edie — Thu, 15 Nov 2007 03:19:06 +0000

I am interested in seeing the pumpkin risotto recipe. I notice that there have been multiple requests. Will it be made available?

Comment on Potato and Roasted Garlic Gratin (Show #410) by Matt Mosher

Matt Mosher — Sat, 10 Nov 2007 22:33:43 +0000

Eric,
This is Matt Mosher, I met you the last couple years at the Epicurian. This year I was hosting the Chef's Reception.
Anyway, just caught your show with the potatoe and roasted garlic gratin. I've been experimenting lately compining yellow potatoes, sweet potatoes and rudibaga. I think this will be a great recipe to use with all three and I asure you I will be trying it soon.
Thanks for the great recipes and one of these days we plan to stop in the resturant and say hello.
Matt Mosher

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Ben Chavez

Ben Chavez — Fri, 09 Nov 2007 16:58:54 +0000

Congratulations on finishing the book. I will need a copy signed by both of you Scott and Eric.

Let me know when are you guys going to be typing at the restaurant so I can stop by and help you guys with some of the cook preparations

Keep up the good work.

Comment on Michigan Maple Spice Rub (Show #105) by Ben

Ben — Fri, 09 Nov 2007 15:28:46 +0000

It is a dried herbs mix labeled "Italian Herbs" You can buy them at any market.

Comment on Eric & Scott at the Epicurean Classic in Traverse City by scott, the director

scott, the director — Wed, 31 Oct 2007 14:46:17 +0000

WKAR Update - We're back on November 17th
The people have spoken. Thanks for writing and calling.

Comment on Show #402 (Fruit Nachos) by Nikki

Nikki — Wed, 31 Oct 2007 01:11:50 +0000

Hey Eric, it is Nikki. (Celeste and Leons daughter)… I'm just on line looking at all the Murdicks websites and saw this blog.(is that what you call it)haha.. Anyway, I'm just writing to inform you that my mom and dad are in the process of heading up a website. If you think it would be a good idea to post that website with their show and your recipe, just let me know and we'll keep in touch. thanks.

Comment on Eric & Scott at the Epicurean Classic in Traverse City by scott the director

scott the director — Sat, 27 Oct 2007 20:17:25 +0000

WKAR viewers…
We are not gone permanently from WKAR.
We are shooting new shows (in HD) and the programmers at WKAR are planning on having us back on after Christmas, when the new cycle starts. Thanks everyone who has contacted WKAR. They said they're gotten lots of calls.

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Joahna

Joahna — Fri, 26 Oct 2007 16:49:32 +0000

Scott looks cute in that picture.

Comment on Michigan Maple Spice Rub (Show #105) by Karen Bonett

Karen Bonett — Thu, 25 Oct 2007 14:57:18 +0000

for the ingredient listed as "dried mixed herbs" - what does that include?

Comment on Scrapple (Show #420) by scott the director

scott the director — Sat, 20 Oct 2007 04:05:14 +0000

Hey Suellen,

Thanks for writing. Where are you watching the show?
Are you in Maryland?

Scott

Comment on Scrapple (Show #420) by Suellen

Suellen — Fri, 19 Oct 2007 03:42:01 +0000

I just saw your show about scrapple … apparently as a rerun. The show interesting, but the scrapple recipe doesn't seem to be quite like my grandparents made each year when they butchered a couple pigs. For one thing, they used buckwheat flour which they grew themselves when I was young. You mentioned this as the original way of doing it. We also fried it (is there any other way?) and topped it with King Syrup … still available in Maryland and nearby states at least. I don't think I've ever seen it in Michigan.

Comment on Show #311 (Kogels) by scott the director

scott the director — Fri, 19 Oct 2007 01:52:06 +0000

OK Andrea,
I tried Googling again and instead of Kogel Meats I tried Kogels Meats…..BINGO!
Looks like they'll send you everything.

No Kogel baseball caps though.

Comment on Show #311 (Kogels) by scott the director

scott the director — Fri, 19 Oct 2007 01:46:21 +0000

Andrea,
Lower you voice, you'll wake the baby.
Have you tried contacting Kogel Meats in Flint Michigan.
I just tried Googling them for you, but apparently they haven't joined the 21st century yet and have no website.
You could try calling information for Flint, Michigan.
I'm pretty sure they have a phone.
Good Luck.

Scott

Comment on Show #302 (Clancy's Fancy/Spicy Chicken Wings) by scott the director

scott the director — Fri, 19 Oct 2007 01:36:23 +0000

Ben,
Richard "asbestos tongue" Rayor was featured in the story we did on Clancy's when we visited them in Ann Arbor.
We still love Clancy's, by the way, but as we take the show nationwide, different rules apply about mentioning brand names. So, we now have to say "use your favorite local hot sauce" on the air. But on our website we can say "Clancy's Rocks"!

Comment on Show #311 (Kogels) by ANDREA

ANDREA — Wed, 17 Oct 2007 16:46:24 +0000

I HAVE BEEN AWAY FROM MICHIGAN FOR 28 YEARS NOW I LIVED IN FLORIDA FOR 17 YEARS I BOTHERED ALL THE STORES SOWN THERE SO THEY WOULD ORDER KOGELS HOT DOGS BUT I COULD NOT GET THEM.
NOW I'M IN CLEVELAND TENESSEE AND STILL CAN NOT GET THEM . HOW DO I GO ABOUT GETTING THEM , AND THE CONEY ISLAND SAUCE ?

Comment on Show #302 (Clancy's Fancy/Spicy Chicken Wings) by ben

ben — Tue, 16 Oct 2007 19:41:11 +0000

Why is it that you never mention Richard Raynor when you are talking about Clancy's hot sauce. Although Colleen invented the sauce, he has been the sole maker, bottler, labler, and deliver of the sauce for probably around 15 years. Clancy's wouldn't be what it is today without him. He is great friends with Colleen and I am sure that she would support him having some recognition.

Comment on At the Traverse Epicurean Classic by Mark Kristof

Mark Kristof — Sat, 13 Oct 2007 16:34:02 +0000

My wife and I enjoyed meeting you at the classic and your pizzas gave us some ideas which we are anxious to try. We are thinking of trying a lamb pizza with our dried tomatoes, olives and some feta, along with some ground lamb from our grass-fed Icelandic sheep. We also have been looking for an excuse to get started on a woodfired oven which we've been researching…look out spring, we have a project ! Your restaurant is awesome, and can't wait for the cookbook.
Thank you for all you do to promote Michigan products and great cooking.

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by scott, the director

scott, the director — Tue, 09 Oct 2007 20:12:43 +0000

Dick,
Thanks for watching and writing. Here's the deal. We have just started distributing the shows nationally, to PBS stations, through NETA and the first 13 shows we re-edited and sent to NETA were culled from last seasons 20 shows. They will be shown twice (they will be "new" to the rest of the country). We are currently shooting new shows (in HD) and they will start airing sometime after Christmas.

So, please hang in there.

We appreciate your support.

And by the way, Eric's cookbook called Fork in the Road, arrives here next week.

Scott

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Dick Van Effen

Dick Van Effen — Sun, 07 Oct 2007 17:56:28 +0000

I love your show, and have seen almost all of them. It is nothing but reruns now. Will you be making new shows, or is that the end of it?

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by scott the director

scott the director — Thu, 04 Oct 2007 13:47:45 +0000

As of September 29, 2007, Fork in the Road is being distributed nationwide through the National Educational Television Network, and available to all PBS station. But being distributed and being shown are two different things. We're hoping that stations across the country will "pick us up", but as of now we don't have any information on who has or who might air us. I would say to everyone, please contact your local PBS station and ask them to check out our show.

Comment on At the Traverse Epicurean Classic by Jan Baty

Jan Baty — Tue, 02 Oct 2007 12:29:26 +0000

hello! we had a wonderful time at your class at the epicurean classic (i was the "bald" gal in the front row) and i am wondering if your cookbook is available yet? would love to get one for us, one for my inlaws (who got us free tickets from deb o'connor, kitchenaid rep and COUSIN), one for one daughter (mother of twins, hank and elvis) and other daughter, psaira…etc…..can't wait!!!!!!!!!! thanks for listening, hope to get to your restaurant since we don't have tv….and hope to get your books soon!!!!!!! jan baty

Comment on Double Apple Galette (Show #408) by Toni

Toni — Tue, 25 Sep 2007 19:54:46 +0000

I am from Michigan and your Apple Gallette recipe was so easy and it tasted glorious! Using all Michigan ingredients, of course, made it that much better!
Thanks,
Toni

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Mary

Mary — Sat, 15 Sep 2007 14:29:18 +0000

Is Fork in the Road shown anywhere outside of Michigan? If so, how do I find out where?

Comment on Show #311 (Kogels) by scott, the director

scott, the director — Mon, 10 Sep 2007 14:36:48 +0000

Nila,
Did you try contacting Kogel's?
I'm not sure why you'd think we have Kogel's baseball caps in stock.

Scott

Comment on Show #402 (Fruit Nachos) by scott, the director

scott, the director — Mon, 10 Sep 2007 14:34:38 +0000

Lisa,
We don't have podcasts available of individual shows at this time. And as for an air date, every PBS station in Michigan is independant and they all show "Fork" at different times (and usually more than once)so, I can't tell you when it might have aired in your area.

Sorry, I wish I could be more help.

Scott

Comment on Show #402 (Fruit Nachos) by Lisa Haase

Lisa Haase — Mon, 10 Sep 2007 11:30:24 +0000

I posted a question back in April and don't recall ever seeing an answer. Is there a way to get a podcast, or showing date of the episode that was filmed at a ice-cream/fudge place in Charlevoix? Thanks!

Comment on Show #311 (Kogels) by Nila Krantz

Nila Krantz — Fri, 24 Aug 2007 17:18:03 +0000

I am looking for a red baseball cap that says Kogel's on it. A gentleman friend of mine received one for writing an article for the Backyard BBQ. Please let me know if this is possible.
Thanking you in advance. Nila Krantz

Comment on Show #311 (Kogels) by Nila Krantz

Nila Krantz — Fri, 24 Aug 2007 17:13:39 +0000

I am looking for a red baseball cap that says Kogel's on it. A gentleman that I know got one for writing an article about your hot dogs (backyard BBQ).
Let me know please and Thanking you in advance. Nila Krantz

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by Mary

Mary — Mon, 20 Aug 2007 16:48:05 +0000

You make everything look good, even things I would not ordinarily eat. And it's great to know the products available in Michigan. Thanks for your hard work.

Comment on Chicken Fried "Hall Farm" Venison Steaks with Beef Jerky Cream Gravy (Show #313) by A Yooper

A Yooper — Sun, 19 Aug 2007 13:59:57 +0000

HI
Would just like to comment on the show we just watched with the chicken fried venison steak recipe. It must of tasted horribly!!!! Any good cook knows that you have to remove all the white fibrous skin from the venison. The fibrous material is what gives the meat a horrible wild game taste and causes most people to say that they don't like the taste of venison and will never eat it again. Even my 14 year old daughter commented "ohhhh he's not cutting of the white icky stuff"

A Yooper that knows how to cook venison

Comment on Show #307 (Nettles) by Al Lane

Al Lane — Thu, 16 Aug 2007 01:51:50 +0000

Hey Eric,

Is your show still on television? I really miss it greatly.

Esp the show about food foraging!

Blessings,
Al

Comment on Just sign right here on the dotted line by Darbye Stewart

Darbye Stewart — Fri, 10 Aug 2007 02:18:08 +0000

How can I buy a cookbook of your recipes for my daughter for Christmas?

Comment on Show #313 (Jerky) by Sue Rowland

Sue Rowland — Wed, 08 Aug 2007 19:37:38 +0000

First, let me say, I love your show. You have the best personality on tv in my own humble opinion. And B, is there a website for Gustafsons? I haven't been up near the Cut River in a few years, and I'm dying for some of their jerky and cheese curds! MMM..and the smell of the smoke houses in the parking lot. Please let me know!
Thank you and I'll keep watching!
Sue

Comment on Gnocchi with Mushroom Sauce (Show #111) by Lori Ratza

Lori Ratza — Mon, 06 Aug 2007 22:08:13 +0000

I am trying to locate the name of the farm that sold logs seeded with mushroom spores that you could put in any cool damp dark place

Comment on Hand Rolled Corn Flour Pasta with Caviar, Lemon & Basil (Show #418) by Collin Jurkovich II

Collin Jurkovich II — Sat, 04 Aug 2007 20:39:19 +0000

nice dish!!! I added seeded organic michigan cherry tomatoes(I'm not sure of the specific variety)from a friend of a friend's green house. They added such color, a sweet complment to the basil, counter point to the salt of the caviar and acid of the lemmon and sour cream. MMMMMM, MMMMM good. Thank you Eric!!!

Comment on Show #311 (Kogels) by Mari Dobben

Mari Dobben — Fri, 03 Aug 2007 19:44:24 +0000

I have tried to enter the Kogel contest before Aug. 8th, and the site they said to
write to isn't there…this if the "fire up
your grill" contest, and I'd like info if
you have any…the address they show is
contest@kogelmeats.com and this doesn't work.
Thanks for your time… Mari

Comment on Show #311 (Kogels) by Dale Winchell

Dale Winchell — Fri, 03 Aug 2007 00:49:48 +0000

Hi. could someone please tell me where I can find some pickeled bloniga anywhere in Texas? Or an address in Michigan where I can have some sent to me.
Sincerely
Dale Winchell

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Jon in Da Yoop!

Jon in Da Yoop! — Mon, 30 Jul 2007 21:29:36 +0000

My son and I watch you just about every saturaday at 11AM central on PBS ch 6 cable from Marquette, but we are all the way in Bessemer in the West End. Love the show, and hope you can get back up here to do some Finnish or other "local" ethnic foods…let me know if you do want to come up I can research some foods to shoot for your show. Oh they make a great bread too…kinda like pumpernikle, but tastier! Yumm! lol

Jon and son Jason…

Comment on Maple Corndogs (Show #417) by Andy

Andy — Mon, 30 Jul 2007 13:41:15 +0000

Hey there Unkle E, we're featuring your maple corn doggy goodness on Absolute Michigan!

Comment on Eric's Beef and Pork Pasty with a Classic Suet Crust (Show #304) by mark huru

mark huru — Sat, 28 Jul 2007 18:03:57 +0000

hello

first time i have seen your show…great
going to try the pasty recipe because i am a finn here in hancock, mi.

question why the white onion versus the yellow, sea salt i think is good for fish, and am excited about trying the sweet potatoes…

could make variations of course but really think your crust is going to be great…

thanks

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Ben Chavez

Ben Chavez — Mon, 23 Jul 2007 19:05:38 +0000

I stop by just to say hello to Scott and Eric here at this blog. I miss the kitchen at the Restaurante Villegas and the people that work there. Hopefully I get to see you guys again some time.

Comment on Show #311 (Kogels) by JohnJ. Keane

JohnJ. Keane — Sat, 21 Jul 2007 23:38:23 +0000

I AM FROM MICHIGAN NOW LIVING IN FLORIDA.
I HAVE BEEN TRYING FOR AGES TO BUY PICKELED BLONIGA BOTH FROM PUBLICS & KASH & KARY SUPER MARKETS. AND THEY SAY THEY NEVER HEARD OF IT… PLEASE HAVE YOUR MARKETING DEPT CONTACT BOTH OF THESE STORES BUYERS AND BRING THEM IN'TO THE 21 CENTURY AM DUYING FOR SOME GOOD KOGEL'S PICKELED BLONIGA, I USE TO BUY YOUR GALLON & HALF GALLON JARS.
HELPPPPPPPPPPPPPPP !!!!!!!!

Comment on Fried Chicken and Buttermilk Waffles with Thyme Lime Honey (Show #416) by Pat

Pat — Thu, 19 Jul 2007 16:37:13 +0000

Watch your show nearly every week. Tried the fried chicken & buttermilk waffles, the waffles were great, however, after two tries at the fried chicken using your basic brine recipe, the chicken was too salty. Thoroughly rinsed the chicken, lessened the amount of salt by 1/2 the second time, still too salty. Looked at a couple of brine recipes in other cookbook and smoking how-to books, your recipe seems to use way more salt. Any ideas?

Comment on Maple Corndogs (Show #417) by Theodore Richards

Theodore Richards — Tue, 17 Jul 2007 02:55:36 +0000

I don't see you on Saturday on PBS anymore
Why ?

Comment on Show #412 (Pumpkin Risotto) by Bryan

Bryan — Sat, 14 Jul 2007 22:33:44 +0000

Mike, check out http://absolutemichigan.com it's a good resource….

Comment on Show #412 (Pumpkin Risotto) by Mike

Mike — Sat, 14 Jul 2007 21:14:59 +0000

You used Michigan Whitefish Roe in this pasta dish. Can you tell me where I can get this at? Also is there a store or website that you use that carries Michigan Made Products? Thanks, Great Show. Mike

Comment on Show #412 (Pumpkin Risotto) by Gretchen Slater

Gretchen Slater — Sat, 14 Jul 2007 14:18:53 +0000

Please E-mail the receipe for Pumpkin Risotto. I was unable to find it on the web site. Thank you.

Comment on SEE IT SATURDAYS! Michigan products are focus of show by Mary Hart Henning

Mary Hart Henning — Mon, 09 Jul 2007 16:52:26 +0000

Help! A friend has been drafted to put together a "Michigan" themed wedding reception for her niece, featuring Michigan foods and wines.

Can you send me a recommended wine list, emphasizing what they wines are compatible with and pricing? The bride wants award winning, her mother wants under $20/bottle. The bride and family are living in California and returning to Michigan for the nuptuals in the U.P.

I was so pleased to meet Eric at the Ann Arbor farmers' market a few weeks ago. Thanks for the great food and enthusiasm.
Mary HH

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Janet Novak

Janet Novak — Thu, 05 Jul 2007 17:28:53 +0000

Thank you so much for posting the recipe for the White Shrimp and Smoked Whitefish Gumbo. I really do appreciate it. (I also like all the information about gumbo that you posted) While looking over the recipe, there is a lake effect seasoning listed. It says to see the recipe, but there is not one listed. Can you please post that? We are finally going to take a trip and pick up some smoked whitefish and I am very excited to make this dish. I am very excited that you are going to have a cookbook out there. It is already on my Christmas list. Thanks again.

Comment on Poached Salmon Fillets with Eggs, Capers and Dill (Show #419) by Lynn

Lynn — Wed, 04 Jul 2007 01:34:18 +0000

I just wanted to share with you that I am having guests from the Netherlands in August. As you know, they are brilliant for their fish dinners. Now, after seeing your show, I will be able to serve a very exquisite meal. Thank you for sharing such a marvelous recipe.

Comment on Show #201 (Balaton Cherries) by Marika Ujvari

Marika Ujvari — Wed, 04 Jul 2007 00:22:33 +0000

For years we planned our trips home to Hungary around sour cherry picking time. Hungarian sour cherries are the BEST!!!

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by tim weaver

tim weaver — Sat, 23 Jun 2007 14:44:33 +0000

yeah! yeah! yeah!, you rock uncle "E", and your half nuts I love it.

Comment on Hickory Smoked Maple Cured Bacon (Show #113) by Chef Paul Kirk

Chef Paul Kirk — Wed, 13 Jun 2007 15:06:00 +0000

Eric, I really enjoyed this recipe I have made several times and but I prefer using apple chips.
Thanks for the recipe
Chef Paul

Comment on Salmon En Papillote (Show #405) by Linda Quenneville

Linda Quenneville — Sun, 27 May 2007 21:28:22 +0000

I definitely plan on making your Salmon en Pappiote on rhw qweekend of June 10th. I have skinless salmon steaks in my freezer. Would these work in the recipe? Keep up your good work!

Comment on MICHIGAN CHEF RECEIVES EMMY AWARD FOR TELEVISION TALENT by terri

terri — Sat, 26 May 2007 16:16:11 +0000

Love, Love, Love the show. I really enjoy it when Eric takes time to show you a certain skill such as how to filet a salmon or how to make certain dishes. For my birthday, all I wanted was to go to the restaurant. It was filled and with no reservations, I thought it was not going to happen. The hostess said to wait a minute and came back and said that the bartenderess would happily wait on us if we would sit at a table at the bar area. The waitress was FANTASTIC. I forgot her name (shame on me) but she had the most gorgeous black curly hair. The food was wonderful and the whole evening was great. Thanks and keep up the great work.

Comment on Great Lakes Whitefish "Meatballs" Tossed with Eden Organic Spahgetti in a Simple Tomato Sauce with Lemon & Dill (Show #401) by Sally Decker

Sally Decker — Fri, 25 May 2007 20:11:03 +0000

Check out edenpasta.com Sweet company.

Comment on Show #311 (Kogels) by Bacon

Bacon — Mon, 21 May 2007 20:10:01 +0000

can you tell me if Kogel's stillmake their hot dogs with no organ meats or any of the other bad stuff.I would like to know.

Comment on Roasted Chestnuts (Show #215) by Roger May

Roger May — Mon, 21 May 2007 16:47:39 +0000

where to find Michigan raised chestnuts? we've seen them on your show, now need to know where to buy them! love your show, watch it every chance we get! Belding, Mich

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Autumn

Autumn — Fri, 18 May 2007 15:14:49 +0000

In Nov2004 my dad watched your show he saw a recipe where there was bread with no yeast he still watches the show when he can but he has not seen the same show to get the recipe could you send it to me please and thank you

Comment on New web site by charles

charles — Mon, 14 May 2007 04:48:39 +0000

like the show want to visit resturant sometime

Comment on Show #304 (Wildwood Pasties/UP Pasty) by charles

charles — Mon, 14 May 2007 04:42:44 +0000

like your recipe on your version of pasties,but need to know how much ice water is needed? my grandmother aways made them ,(just beef)and have not had a good one since she past away. just need the recipe for crust. she used the feel of for doing the amounts. at 90 she only how it feels. Thank You Chuck Clio

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by Collin

Collin — Sun, 13 May 2007 16:38:07 +0000

wow, nice show. Thank you for the tip to lay meat on the grill away from the body BUT you seasoned the NY strip steak, placed it on a square yellow plate to deliver it to the grill THEN after grilling you returned the strip steak to THE SAME YELLOW PLATE… what were you thinking ? Raw meat to grill THEN cooked meat to a CLEAN plate for transport to serving. Now, I know your kitchen is impeccably clean and safe but, not everyone else is as careful in their own homes as you are on your set or professional kitchen. You save us from flare up at the grill only to kill us with contaminated food. an exaggeration… yes. But "food" for thought!!

CTJII

Comment on Show #411 (Sausage, Biscuits & Gravy) by Theresa

Theresa — Sun, 13 May 2007 16:35:25 +0000

Hello Everyone,
'Fork in the Road' is my all-time favorite TV program. I consider myself to be a good cook, but I always learn something new. Have you considered publishing a book containing the transcripts of the programs or writing a book about all of the Michigan foods and their growers and producers?
What is the market name of the gluten-free navy bean flour produced in Hillman, MI? (Sausage and Biscuit show seen in Marquette, MI on May 12, 2007.) Is it available retail?
I have asthma and may have difficulty breathing in a restaurant with a wood burning oven. However, I am going to try to visit Okemos this summer or fall and dine in Eric's Restaurant. His efforts and those of the staff provide such a tremendous service to our State in promoting local products and businesses. I would suggest that the Governor and her administration (and the legislature) could reallly use your genius insight right now , but I would not be happy if your program would no longer be available on Public TV. You probably know that for every dollar the State invests in promoting tourism there is a $3.40 return. Also, in 2005, visitors to Michigan spent 17.5 billion dollars, over a billion dollars of that in the Upper Peninsula.
Thank you so much for your help with my questions.
Continued success to everyone. You're the greatest!
Theresa
Retired librarian
Marquette, MI

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Bonita Kaszuba

Bonita Kaszuba — Sat, 12 May 2007 16:00:42 +0000

Thank you so much for the name and location of the farm. We are looking forward to a great visit. Bonita

Comment on Michigan Summer Fruit Salad with Mint and Maple (Show #402) by Vance Williams

Vance Williams — Thu, 10 May 2007 18:13:54 +0000

Show #402 Fruit Recipe you used spirit of cherry brandy and you said it was from Traverse City Cherries. I have not been able to find it in the grocery store. Was this produced in TC or what website would I check for this?

Comment on Profiteroles (Show #407) by Edna Pickl

Edna Pickl — Thu, 10 May 2007 13:16:07 +0000

Profiteroles(show 407), What is the baking temp? Please explain 'creamline organic milk.

Comment on Show #420 (Scrapple) by scott, the director

scott, the director — Tue, 08 May 2007 12:33:19 +0000

Kurt, here you go!
http://www.fivelakesgrill.com
http://www.fivelakesgrill.com/charcuterie.php?PHPSESSID=9ff54186ba5c3e466cc2e9b4be516a79

Comment on Show #420 (Scrapple) by Kurt

Kurt — Tue, 08 May 2007 12:00:16 +0000

On show #420 you interviewed a culinary teacher. Does he have a web site that I can order his book from?? Or, what was the name of the book and I will hunt it down.

I have to say, you have a great show!!

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by scott the director

scott the director — Tue, 08 May 2007 01:29:29 +0000

Bonita, the orchard is in Eau Claire, Michigan.
It's called The Tree-Mendus Fruit Farm.
Their website is: http://www.treemendus-fruit.com
The growers name is Herb Teichman.

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Bonita Kaszuba

Bonita Kaszuba — Sun, 06 May 2007 00:58:38 +0000

Today, May 5, 2007, your program on PBS you made an apple waffle. My question is about the orchard you visited in Clare. The name of the owner was Herb something, I didn't get the last name, and you didn't say where at in Clare the orchard was. We live in Mt. Pleasant and would love to visit the orchard if at all possible. Is the address available? Love all your shows.
Thanks for your time,
Bonita

Comment on Scrapple (Show #420) by William Laffrey

William Laffrey — Sat, 05 May 2007 20:42:36 +0000

I gave the wrong email address, it is wlaffrey722@wowway.com

Comment on Scrapple (Show #420) by William Laffrey

William Laffrey — Sat, 05 May 2007 20:36:44 +0000

Many years ago, my late grandmother used to make scrapple. Unfortunately, because of dementia, she had forgotten the dish, and thus, I could not get the recipe. None of the family remembered scrapple. So, I had only the memory of a great dish that my grandmother used to prepare by frying as you did, and then serving it with maple syrup. Anyway, I was floored when I heard you say the name scrapple, and was so over-joyed tofind that your recipe was exactley what my grandmother made. THANKS! Now I can continue making a dish that showcased my grandmothers love for cooking and keeping her family happy. God Bless You.

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by mark

mark — Sat, 05 May 2007 19:30:10 +0000

Hello,
I was wondering if you have done any pasty shows, highlighting the U.P.'s favorite food.
My grandparents had a pasty shop years ago and I was a baker years back,and I put two and two together and opened up my own pasty shop here in Sterling Heights, MI, a couple of weeks ago.
Marquee Marque Pasties
I have the interior decorated and dedicated to the hard working Michigan's Upper Peninsula, Copper and Iron Ore Miners, Lumberjacks, and Railroad and Ship workers who actually helped create the automotive industry as we know it today.
I even have a Lionel train going around the dining area ceiling!
http://www.mmpasties.com

Comment on Scrapple (Show #420) by carlye

carlye — Sat, 05 May 2007 18:00:12 +0000

I just love your show…and I love that you feature Michigan food. Nothing second rate about your artistry! Thanks, carlye

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by Kevin C

Kevin C — Wed, 02 May 2007 01:39:57 +0000

I go to Rudy Baggs coffee shop about 2+ times a week and I saw your segment on tv. I love that place and had to let everyone know that they really do have the BEST coffee I have ever had. But aside from that, the atmosphere is great and people are spectacular. Rudy Baggs (a.k.a. The Caffe) is located in the same door as Lopez's Bakery right next to the Green Door.

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by sarah

sarah — Sat, 28 Apr 2007 21:21:14 +0000

Hi, I really enjoy your show. Have you done an episode on chili, You know American chili with beans and ground sirloin? I'm a little tired of the Carrol Shelby packets I use lol.

Comment on Blog in the Road by Grace

Grace — Wed, 25 Apr 2007 13:38:14 +0000

Hola Eric,
I have searched and searched your web site, blogs, etc. trying to find the recipe for a delicious spicy pumpkin soup that I had at Villegas during the fall of 2006. My husband, our friends from Chicago, and I loved it. Por favor dame la receta! Even if you just tell me what was in it, then I could figure it out.

Gracias,
Grace

Comment on Show #402 (Fruit Nachos) by Pete Campbell

Pete Campbell — Wed, 25 Apr 2007 11:34:26 +0000

Elle loved the apple show, watched it last night, how about that Herb!
And being the nut allergy family that we now are she loved the Michigan soy nut oil, we'll have to buy some.
She is so inspired she said is toasting Eggos for the Kids this morning.

Comment on Show #420 (Scrapple) by Fork in the Road

Fork in the Road — Mon, 23 Apr 2007 22:20:20 +0000

here is the web addy for brian polcyns restaurant and on how to by
his book…

http://www.fivelakesgrill.com

http://www.fivelakesgrill.com/charcuterie.php?PHPSESSID=9ff54186ba5c3e466cc2e9b4be516a79

yours,
evillegas

Comment on Show #420 (Scrapple) by Rebecca VanderHart

Rebecca VanderHart — Mon, 23 Apr 2007 15:44:34 +0000

Dear Eric,
My mother and I watch your show on saturday mornings, on the local PBS station. This Last saturday we watched the scrapple show #420. My mother has been very interested in making sausage and other methods of meat preparation, and I am always looking for another good base recipe. On the show you spoke of a Cook Book, I was wondering where I could get a copy? Thanks so much,
Rebecca VanderHart

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Fork in the Road

Fork in the Road — Fri, 20 Apr 2007 12:10:09 +0000

My Michigan White Shrimp & Smoked Whitefish "Gumbo"
————————————————————————
——–

Ingredients:

3/4 cup soybean oil
3/4 cup unbleached all-purpose flour
2 cups red onions, chopped
1 cup bell peppers, chopped
1 cup celery, chopped
1/2 cup roasted garlic puree, see recipe
1 tablespoon sea salt, or to taste
1 tablespoon "lake effect seasoning" , or to taste, see recipe
1/2 teaspoon aji amarillo chili powder, or to taste
5 fresh bay leaves
1 1/2 quarts shrimp stock, see recipe
2 pounds white shrimp, peeled, deveined and butterflyed
1 pound smoked whitefish
1/2 cup chopped green onions, reserve a few tablespoons for service
1/2 cup finely chopped parsley, reserve a few tablespoons for service
for service
1/4 cup file powder/gumbo file, to taste
1/2 cup long grain white rice, cooked
1/2 cup great lakes wild rice, cooked

Directions:

for the roux

In a large heavy cast iron pot, heat the oil or medium high heat.
When the oil is hot, vigorously whisk in all of the flour. The
mixture will eventually smooth out as you whisk and when it reaches
the consistency of wet sand it's best to switch from the whisk to a
wooden spoon. Slowly continue stirring the roux reaching all over the
bottom and corners of the pan. Stir the mixture constantly for 25 to
30 minutes, to achieve a rich dark brown roux.

For the gumbo

Add the onions, bell peppers, celery, roasted garlic puree, salt,
lake effect seasoning, cayenne, and bay leaves to the roux. Cook for
12 to 13 minutes, stirring occasionally until the vegetables are wilted.

Add the stock and mix to blend with the roux. Simmer for 1 hour to 1
and a half hours, stirring occasionally and being careful to skim off
the foam that will come to the surface.

For serving

Add the shrimp, smoked whitefish, green onions and parsley and
continue cooking for 2 to 3 minutes or until the smoked fish is
warmed and the shrimp is just cooked through. Taste and adjust
seasonings as necessary.

Ladle the gumbo in a shallow dishes. Place a heaping portion of each
of the warmed rices in the center of the gumbo. Sprinkle the reserved
green onions and parsley over top and serve with the side of file
powder.

Serve immediately.

Notes:

Gumbo the dish is believed to have evolved from the african word for
okra. Generally regarded as native to Africa and its westward
migration to the new world is commonly attributed to the slave
trade. In Angola its called "ki-ngombo" and you can probably see
that in time the "ki" was left behind and ngombo ended up as gombo
soon to be what we like to call gumbo. After having said that you
probably noticed that there is no okra in my gumbo! hehehe well there
is a reason for that, unkle e is not a fan of simmered ki-ngombo far
too "snotty for my taste." But my dear gastronauts fried okra, well
now thats a horse of a different color! Simply season some
unbleached all purpose flour with some sea salt and pepper or better
yet use my lake effect seasoning to taste and dust the okra. then
just heat up some pure michigan soy bean oil to 375 degrees and fry
until crispy. top the finished gumbo with a nice handful of the
fried okra for great crunchy addition or serve as is for a kewl
kocktail treat!

on file powder

another classic addition to gumbo is file powder sometimes called
gumbo file usually ground sassafrass root or leaves, file is used as
a thickener as well as flavoring agent. File can be an aquired taste
and if its not used as a last minute thickener it can be found
sprinkeled over the top of gumbo or served on the side.

a few words on roux

a classic french thickener roux is nothing more than fat and flour.
usually a 50-50 proposition different cooks use varying ratios
depending on the dish. the french have but three styles of roux,
white, blond and brown. their culinary cousins in louisiana have
developed a different flavor palette starting with a light brown,
medium brown, dark red brown and black. their dark rich rouxs mirror
their hearty cuisine. in some of the kitchens of new orleans rouxs
are go by the more notorious name of cajun napalm. these fat and
flour slurries are extremely hot and when they splash they stick to
your skin causing awful burns so be very very careful. what i find
most interesting about the roux is that its not just about thickening
especially in louisiana. the lighter the roux the less flavor but
the more thickening power it has. as the color develops the flavor
intensifies and consequently the thickening power lessens. this is
no doubt why the rich dark gumbos of the crescent city also have okra
and file powder added as flavorful thickeners.

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Janet

Janet — Thu, 19 Apr 2007 12:39:18 +0000

Hello!

First off, let me say, â€œI LOVE THIS SHOW.â€ Eric is so entertaining and it is wonderful to see Michigan showcased so nicely. I try to never miss an episode. Secondly, my husband and I saw a show where Eric made Whitefish Gumbo, but I canâ€™t seem to locate the recipe in your recipe section. Is it at all possible to get that recipe? Thanks so much for the help, and keep up the great work!!

Comment on Show #204 (Chef Mario Batali and Whitefish Nachos) by D.J. Phelps

D.J. Phelps — Tue, 17 Apr 2007 19:15:51 +0000

I told my Sister in law Betsie that I had the treat to meet you, Mario. She said that you are neighbors with Barb who owns Barb's bakery in Northport. I told her I enjoy your cook shows and that I'd love to sit in one of your cooking shows. I'm from Traverse City MI, I met you at the 2005 TC, MI Winery cook show at the Hagherty Center. I hope you are able to make it to the 2007, one I'm the lady who loves playing harmonica and cooking different foods. Please let me know if you are able to come this year. LittleCountryDJ2003@yahoo.com. Sincerly DJ

Comment on Show #417 Pretzels & Corn Dogs (State Fair) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 22:13:31 +0000

the elephant ear recipe wasn't ours (it was an elephant ear vendor at
the state fair) and she wouldn't give it to us even when i asked… the corn dog recipe can be found here - http://www.forkintheroadtv.com/food/show-416-michigan-state-fair-and-fair-food/

Comment on Show #302 (Clancy's Fancy/Spicy Chicken Wings) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 22:11:25 +0000

clancys can be found at most higher end groceries. zingermans offers it in ann arbor, goodriches shoprite or elfco in east lansing is another option, rj hirt company in detroits eastern market is yet another, or
check the link offered on our links page for more information.

Comment on Potato and Cheese Ravioli (Show #406) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 22:10:07 +0000

i use egg washes or just plain water for raviolis. if im concerned
that the stuffing is loose and could seep out i will use an egg wash
other than that plain water works well.

Comment on Maple Apple Rub (Show #103) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 16:10:24 +0000

any high end grocery would have maple sugar as well as your local sugar bush. if all that fails i would search online

Comment on Salmon En Papillote (Show #405) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 16:09:32 +0000

any fresh tender herb would be appropriate for the compound butter. in july i would probably use basil.

Comment on Salmon En Papillote (Show #405) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 16:08:05 +0000

debearding refers to removing the "beard" that you find in wild mussels. this beard is actually a byssus thread that the mussel secrets. this long silky filament hardens when it comes in contact with sea water and is about the width of a human hair. the mussel uses the "beard" to attach themselves to rocks and other surfaces. with the current wealth of raft farmed mussels and the new techniques in cleaning the shellfish beards are becoming less and less of a problem.

Comment on Salmon En Papillote (Show #405) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 16:06:53 +0000

yes, lobster would be a fine substitution, i would cut the lobster tail in medallions and "shingle them" over the vegetables. as far as the compound butter goes any fresh tender herb would be fine but i have always been partial to tarragon with lobster.

Comment on Show #416 (Fried Chicken and Waffles) by Fork in the Road

Fork in the Road — Mon, 16 Apr 2007 16:06:13 +0000

the chicken waffle recipe feeds 4-5 adults depending on how you cut the chicken so 6-7 times the recipe would be fine me thinks

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Dalton

Dalton — Mon, 16 Apr 2007 15:53:44 +0000

Hi Eric,

I want to let you know how much I enjoy your show. About a year ago I saw you make a kraut using apple cider and cider vinager. You served it with sausages. I would love to get the recipe if it is at all possable. I am writeing you from Vancouver B.C. Canada. I hope you can help me. Thanks in advance.

Regards,
Dalton

Comment on Potato and Cheese Ravioli (Show #406) by M

Mon, 16 Apr 2007 00:53:24 +0000

I think that you used an egg wash to seal the wrappers?

Comment on Show #417 Pretzels & Corn Dogs (State Fair) by beulah cash

beulah cash — Sun, 15 Apr 2007 11:13:12 +0000

i would like your recipe for elephant ears, and corn dogs if you would please send it to me i would very much like to make them for my grandchildren.i love your show B

Comment on Show #302 (Clancy's Fancy/Spicy Chicken Wings) by Joann Cryderman

Joann Cryderman — Sat, 14 Apr 2007 15:17:59 +0000

I was wondering if you could tell me where I can buy Clancy's Fancy Hot Sauce. I live in Jackson, MI, so Ann Arbor isn't far, but I don't know where to look. Thank you!

Comment on Show #416 (Fried Chicken and Waffles) by Mike

Mike — Mon, 09 Apr 2007 20:24:18 +0000

Eric,
Could you give me an idea on multiplying the recipe from show 416 to feed 30 Boy Scouts and eight leaders.
Thank You Mike (Mr."Z")

Comment on Salmon En Papillote (Show #405) by Larry

Larry — Mon, 09 Apr 2007 20:16:31 +0000

Eric, I love the show. I was watching you prepare the salmon en papillote and I was wondering if I could substitute lobster tail for the salmon. Also what compound butters would you recommend for each. I am a ceramic tile contractor by day but love to try your recipes on friends and family up here in Traverse City. Larry

Comment on Salmon En Papillote (Show #405) by Larry Stoltz

Larry Stoltz — Sun, 08 Apr 2007 13:52:58 +0000

Eric, I'm not sure if this was sent. Can I substitutelobster tail tail for the salmon in the recipe for Salmon En Papillote?

Larry Stoltz
atticus@chartermi.net

Comment on Salmon En Papillote (Show #405) by Jim Murphy

Jim Murphy — Sat, 07 Apr 2007 20:53:11 +0000

I saw the tail end of your "Fork in the Road show #405 (Salmon)". I'm just a summertime grill cook so I'm not well versed in "chef" lingo. I asked my wife, who is an excellent cook, what "debearded" meant, listed under preparing the mussels, and she did not know. Can you please explain?

Thanks so much..

Jim Murphy
Traverse City, MI
(Salmon country)

Comment on Salmon En Papillote (Show #405) by Larry Stoltz

Larry Stoltz — Sat, 07 Apr 2007 20:44:52 +0000

Eric, I love the show. I can't wait until Sat. to watch the show and then try your recipes on family and freinds. I'm a tile contractor by trade but love to cook and bake in Traverse City. I was watching you prepare Salmon En Papillote and was called away for a phone call and missed what herbs you recommend for the compound butter on the salmon. We have a large group (20+) that spend the Fourth of July up here and we go salmon fishing. Thought this would be the perfect dinner that night with fresh caught salmon. Thanks Larry Stoltz

Comment on Show #415 (Pierogis) by Ms. Lou

Ms. Lou — Tue, 03 Apr 2007 17:51:59 +0000

I love watching your show every chance I get on Saturdays. I enjoy learning all about different great places and foods outside of Southeast Michigan. Great information each week, keep up the great work.

Comment on Maple Apple Rub (Show #103) by Robby Sadlak

Robby Sadlak — Tue, 03 Apr 2007 16:55:55 +0000

Where can I get maple sugar?

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by NY Strip

NY Strip — Tue, 03 Apr 2007 16:37:25 +0000

A coffee steak rub? I'm not sure if that sounds appetizing. I suppose I'd have to try it to see if it's good or not.

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by Robert

Robert — Mon, 02 Apr 2007 18:39:09 +0000

Hey Eric. I love the show. I am a cook at an upscale restaurant in the Flint area and I just want to let you know that your show has inspired me to encourage our management to work in many Michigan ingredients and me personally to seek out the freshest local stuff for myself and my friends and family. Please keep it up and let me know if there is ever any way that I can get more involved. Thanks.

Comment on Pierogi Dough (Show #419) by Lorra Sadler

Lorra Sadler — Mon, 02 Apr 2007 12:11:52 +0000

You need to review your web site and see how small your recipes fonts are in, you can hardly read these….I have to copy them from your site into word to be able to do this, and also you need a printer friendly page on your site also, well enough complaints, I love your show (your funny) and your yummy food, keep up the good work, sincerely, Lorra

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Lisa

Lisa — Sun, 01 Apr 2007 21:49:38 +0000

Hi my father watches your show faithfully. He is 72yrs old and sometimes forgets a few ingredients. He was telling me about a recipe that contains Bulgar Wheat. He said it aired a few weeks ago, but he cant remember the show number or what else you where cooking. He said he hasnt had Bulgar wheat since he was a kid. Could you please send me the contents of the show which included the recipe containing Bulgar Wheat. Thank You so much. Lisa

Comment on Show #402 (Fruit Nachos) by Kent and Lisa

Kent and Lisa — Sun, 01 Apr 2007 21:39:36 +0000

Hello!
Is it possible to get a podcast of the show filmed in Charlevoix?
My children were there during the filming and have been anxoius to see it.
Many thanks!
Kent and Lisa

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Hether

Hether — Sun, 01 Apr 2007 21:34:20 +0000

I would just like to thank you for bringing such a fantastic show to the public. My husband and I absolutely love our great state of Michigan, and I love how your show and recipes celebrate our state. We are firm believers in supporting Michigan businesses, farmers, producers, etc. whenever possible. We have never even vacationed outside Michigan because we like all it has to offer. We are lucky to live close to Westwind Mill and shop there often and I get so excited when I watch an episode that features products from the local mill. Again, thank you for your program… we watch PBS more than any other channel because it is educational and provides wholesome programming compared to other channels. We would love to one day patron your restaurant in Okemos… it is not too far from our home, only about 35 minutes or so…. for us that would be a treat!!

Sincerely - Hether

Comment on Show #417 Pretzels & Corn Dogs (State Fair) by Jerry

Jerry — Sun, 01 Apr 2007 21:27:01 +0000

Uncle E…you are breaking my heart…. I couldn't find the recipie for your corn dogs….. HELP ME…. please.
Thanks in advance
Papa Clown Jerry

PS: We are big fans of your show. J

Comment on Blog in the Road by Little Keeeum

Little Keeeum — Tue, 27 Mar 2007 20:42:37 +0000

Hey Uncle E, just found this blog…and i bet you didn't know i could find it on my own. Having worked with you for years, I just wanted to let the rest of the world know that not only is your show one of the best on TV right now, it is just as much fun to be on the set making the show and participating in the making of some of the best food out there!!! I can't wait to get my paws on the cookbook!! Keep up the great shows and the amazing food.

Comment on Blog in the Road by Rose

Rose — Tue, 27 Mar 2007 19:01:34 +0000

Eric, you have one of the best TV shows ever!! I am glued to the set every Saturday!! The content is so interesting and you are an excellent host and cook!! The idea of featuring Michigan foods is outstanding!! Your show is doing it's part to get Michigan on the road to recovery!!!

You make my Saturday!!!

Comment on Blog in the Road by Janice

Janice — Tue, 27 Mar 2007 18:58:19 +0000

I just want to say that I love your show. I wake up every Saturday in anticipation for that morning's episode. Keep up the great work with promoting Michigan made products.

Janice Siegrist

Comment on Show #402 (Fruit Nachos) by Fork in the Road

Fork in the Road — Mon, 26 Mar 2007 19:47:20 +0000

the restaurant plates are from BIA Cordon Bleu Inc.

http://www.biacordonblu.com/biaweb/

Comment on Buttermilk Cornmeal Waffles (Show #417) by Thomas Duvall

Thomas Duvall — Sat, 24 Mar 2007 22:23:04 +0000

I like your Show,I am the cook in my house
Keep up the gtood work.

Comment on Turkey Cranberry Sausages (Show #414) by Kath H

Kath H — Sat, 24 Mar 2007 18:02:36 +0000

I love your show !!!!! I especially like the fact you support local farmers.

Keep up your good work. I plan to come to your place for my Birthday this year. It will be great to meet you in person.

Thanks,

Kath

Comment on Show #402 (Fruit Nachos) by Cindy G

Cindy G — Sat, 24 Mar 2007 17:21:56 +0000

PlEEEEse, where do you get the great white dishes that you use in your fab resturant?

Comment on Show #402 (Fruit Nachos) by Fork in the Road

Fork in the Road — Wed, 21 Mar 2007 18:32:52 +0000

beth,
unkle e uses callebaut semisweet chocolate for his dipped strawberries.

Comment on Show #402 (Fruit Nachos) by Beth

Beth — Wed, 21 Mar 2007 13:58:47 +0000

Hi there! I love your show and my husband and I have reservations at your restaurant in a couple weeks for my birthday. My question is - I am planning on making some strawberries dipped in chocolate for a birthday treat for a co-worker. Do you suggest any specific kind of chocolate?
Thanks and can't wait to go to your restaurant!
Beth Sharkey

Comment on Show #415 (Pierogis) by Donna

Donna — Mon, 19 Mar 2007 21:39:34 +0000

My husband saw you making pierogies today (3/18/07) & wanted me to have the recipe. He said it wasn't the same as on your website. Would you please e-mail the recipe please?

Thank you!

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by Paul Shoup

Paul Shoup — Sun, 18 Mar 2007 21:06:39 +0000

Enjoy your enthusiasm and show.
The music you use to open and close the show is very unique..Is it Bolivian? When can it be purchased, i.e Title, Album Name
Thank you for a great show!

Paul

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by Jennifer

Jennifer — Sun, 18 Mar 2007 20:36:46 +0000

I saw this recipe on the television today. I am Polish and live in Michigan, and while your recipe seemed interesting, it is nothing like any Pierogi that I have ever had. This recipe really seems more like a ravioli, as Pierogi do not generally use meat as a filling and usually use a lot more potato. Just something to consider for future recipes.

Comment on Spicy Chicken Wings with A Clancy's Fancy Hot Splash (Show #302) by suzi jupp

suzi jupp — Sat, 17 Mar 2007 23:42:50 +0000

You are my favorite tv chef.What a great personality you seem to have. After watching your show on wkar March 17,2007, My husband and I are going to make the wings as soon as I get Clancy's hot sauce.

Comment on Show #402 (Fruit Nachos) by Cindy G

Cindy G — Sat, 17 Mar 2007 15:47:54 +0000

Oops, I almost forgot……the morel hunts. The secret sites….the TRUE family secrets, what fun, what great food memories. cg

Comment on Show #402 (Fruit Nachos) by Cindy G

Cindy G — Sat, 17 Mar 2007 15:45:35 +0000

Michigan is a great food state.

I grew up picking all the wild berries (then making them into homemade jam). Fishing for salmon, smelt, trout, and white fish (then smoking it for picnics on the beach).

We had lots of hunters and always had a traditional of making our own sausages.

Grandma had cherry trees and an apple tree for her prize winning homemade pies

I never realized that I was eating "gourmet food treats".

Thank you for highlighting ALL of Michigan's rich food heritage.

**Where can I get those great white dishes that you use in the resturant?

cg
cg

Comment on Show #409 (Apple Waffles & Compote) by scott the director

scott the director — Tue, 13 Mar 2007 02:10:26 +0000

Hey John,

Treemendus Fruit farm's website is:
http://www.treemendus-fruit.com/
It is truly an amazing place.

Scott

Comment on Show #409 (Apple Waffles & Compote) by John

John — Mon, 12 Mar 2007 20:33:41 +0000

There was a show using apples. You visited an orchard with over 250 varieties. My wife and I want to visit there this year. Unfortunately, I didn't get the name of the apple orchard. Could you please help me and tell me the name ,city and any contact information you have.

Also I like the show and its use of Michigan products.

Thanks

John

Comment on Show #419 (Poached Salmon) by Joahna

Joahna — Thu, 08 Mar 2007 15:57:20 +0000

I was present at the taping of this show and I have to say that this dish was absolutely delicious.

Comment on Wood Roasted Great Northern White Bean "Hummus" with Two Garlics and Tahini (Show #219) by Kathy Dykman

Kathy Dykman — Wed, 07 Mar 2007 17:48:49 +0000

My husband and I are big fans of your show. We really love the "think globally, eat locally" concept. We have seen the show where you make the white bean hummus. My husband thought it was interesting. Me, not so much. I have never tasted a hummus I liked . . . until last night. My family and I ate at your wonderful restaurant last night to celebrate my husband and my 31st wedding anniversary. My husband ordered the hummus as an appetizer for the four of us to share. We ALL loved it! Everything was great! Our older daughter, a highschool French teacher who studied in France one summer, made everyone taste her salad. She said that it tastes like salads taste in France. Your new cookbook is already on my Christmas list for 2007. Thanks for a delicious evening, and keep up the great work!

Comment on Thyme Lime Honey (Show #417) by Fork in the Road

Fork in the Road — Mon, 05 Mar 2007 20:47:51 +0000

Charlene,
Do you have any other details on what was made in that episode? I'm trying to think when peanut sauce was used and am drawing a blank…

Webmaster

Comment on Thyme Lime Honey (Show #417) by Charlene Griffin

Charlene Griffin — Sun, 04 Mar 2007 21:20:33 +0000

Did you give us a recipe for peanut sauce on your Saturday, Feb. 25th show? Can't seem to find it. Thanks

Comment on Sun Dried Tomato Pesto (Show #203) by John Simone

John Simone — Sat, 03 Mar 2007 23:03:35 +0000

Love your show. Watch every week.

Comment on Blog in the Road by Fork in the Road

Fork in the Road — Wed, 28 Feb 2007 22:43:42 +0000

Via Eric:

i consider red salt or hawaiian "alaea" salt as a finishing salt and
wouldn't use it for general seasoning. i don't find one better than
the other just different flavors for different things. at the
restaurant our salt doesn't have a brand so to speak but its procured
from the salt fields in brittany france and comes in 100 lb bags.
locally i would suggest michigan's own eden brand sea salt (link
follows) and between the two the portuguese is as good as the french
and at a much better price!

http://www.edenfoods.com/store/index.php?cPath=26_51

A Salt Glossary

Alaea salt:

Originally reserved for religious rituals and feasts on the island of
Kauai but now marketed as culinary salt, it is Hawaiian sea salt
mixed with volcanic red clay.

Flake salt: (Fleur de Sel)
When brine is evaporated rapidly in open pans, crystals form on the
surface. Because they can only grow downward, the crystals resemble
hollow pyramids with thin, flaky, sides. generally used as a
finishing salt because of its delicate flavor and considerable cost.

Gray salt (sel gris):
Sea salt obtained by solar evaporation in open basins; it is raked
off the bottom of the clay basins and is moist and faintly gray from
impurities.

Iodized salt:
Contains potassium iodide and, typically, dextrose to keep the
potassium iodide from oxidizing. Using iodized salt helps prevent
dietary iodine deficiencies, which can cause goiter, a thyroid problem.

Kosher salt:
A flake salt made by more than one method. Because it adheres well to
meat, it is useful in koshering, the salting process required for
meat by Jewish law.

Sea salt:
There's no legal definition, so misleading claims are common. Of
course, mined salt comes from land that was once covered by ocean, so
arguably it's sea salt, too.

Table salt:
Usually refers to fine-grained highly refined salt that fits in a
shaker, such as Morton's or Leslie's. It has few impurities and
consists of uniform, tiny cubes. Table salt contains a moisture-
absorbing additive, such as calcium silicate, to keep it pourable.

Be wary when making recipes with measured amounts of salt because
many times you can't know what salt the tester used. A teaspoon of
table salt is more than a teaspoon of kosher salt because the table
salt is finer. Even kosher salts vary: Diamond Crystal is flakier and
fluffier than Morton's, so you will need more of it.

Comment on Show #402 (Fruit Nachos) by Lyddy Morrison

Lyddy Morrison — Wed, 28 Feb 2007 22:39:56 +0000

Hi Scott, I talked with Celeste Murdick and they do not have a website, they do have some pictures they would like to put on. They would like to know how they could contact you if you could let me know we would appreciate that. Thank You Lyddy

Comment on Blog in the Road by Janet Brown

Janet Brown — Wed, 28 Feb 2007 17:39:27 +0000

Hello there, we really like your show and watch every Saturday morn. You
are a plus to this State of Michigan. We enjoy all the visits you make
around the state featuring products from right here. Our daughter and
her fiance are students at MSU and we plan on visiting your restaurant
soon and are looking forward to the visit very much. I have a couple
questions about sea salt, what one do you use and do you think the white
one is better that the red one from Hawaii? If you have mentioned this,
I didn't hear it. Thanks for your time. Janet Brown

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by rick

rick — Wed, 28 Feb 2007 16:39:38 +0000

cool, and another day waking up dumb for me. my wife keeps telling me "it's next to the ketchup…dear"

thanks

Comment on Turkey Cranberry Sausages (Show #414) by J.R. Misenheimer

J.R. Misenheimer — Mon, 26 Feb 2007 12:27:13 +0000

Miss seeing your show on WFUM, just happened across it, yesterday, on WKAR.

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by Fork in the Road

Fork in the Road — Sun, 25 Feb 2007 19:38:22 +0000

Hey Rick,
The recipe for the dough is embedded in the recipe for the filling - http://www.forkintheroadtv.com/food/polish-styled-pierogi-with-chicken-bacon-cheddar-fresh-thyme/

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by rick parnell

rick parnell — Sun, 25 Feb 2007 19:28:42 +0000

i've been making a braised beef/saurkraut/ and dried shitake mushroom pierogi for years and was intrigued by your dough on the show…only there's no recipe. gosh uncle e hows 'bout the measures. my guess is 2 cups flour, 1 cup corn starch, 1 potato (duh), 1 egg, 1/4 cup melted butter. am i close?

Comment on Show #402 (Fruit Nachos) by Webmaster

Webmaster — Sun, 25 Feb 2007 03:17:50 +0000

Since we're all just trying to get it right here, how about posting a link to Celeste's store and her contact info, Lyddy?

Comment on Show #402 (Fruit Nachos) by scott the director

scott the director — Sun, 25 Feb 2007 02:33:03 +0000

Yo Lyddy, I just alerted our website wizards. Thanks for pointing the "missing-link" out.

Scott

Comment on Blog in the Road by scott the director

scott the director — Sun, 25 Feb 2007 02:17:40 +0000

Daniel,
I know it's not exactly what you are looking for, but check out the recipe from show #305. It's a cold raspberry soup that is incredible. I know it is because we ate it after Eric finished making it on the show.

Hey, someone has to eat the food.

Scott

Comment on Blog in the Road by Daniel

Daniel — Sat, 24 Feb 2007 23:35:31 +0000

My wife and I go out of our way to make sure we watch the show because we love it so much. Please consider the following suggestion.

SUGGESTION:

Please feature on one of your shows a recipe for making a very special and unique Raspberry Vinaigrette salad dressing which uses fresh from the garden (or home frozen) Red Raspberries and which is smooth, creamy and loaded with raspberries and not too thick.

Over a period of 2 years I have spent latterly countless hours surfing the Internet trying to locate just such a recipe but alas have stuck out thus far. Iâ€™ve found a myriad of plain blasÃ© recipes which donâ€™t use fresh ingredients, but instead use likes of raspberry jams or just plain raspberry vinegar.

RATIONAL / JUSTIFICATION:
I am sure that many folks, such as my wife and I, have small raspberry patches which produce an abundance of these delectable berries each and every fall; but who also like us, have run out of ideas on what to do with them. We eat freshly made salads all the time. We eat them as our main entrÃ©eâ€™s at least 3 nights a week and primarily top them with store bought dressings (mostly of the low fat or vinaigrette variety) but we would much rather make our own dressings which are absent all the factory additives, etc. And having such a recipe would result in an additional opportunity for utilizing one of natureâ€™s tremendously healthy sources of cancer fighting nutrients, etc.

Thank you for your consideration and for hopefully letting us know via my email if and when such a show might aired.

Sincerely,

Daniel

Comment on Show #402 (Fruit Nachos) by Lyddy Morrison

Lyddy Morrison — Sat, 24 Feb 2007 22:25:19 +0000

I am looking at this site that says visit Celeste Murdick at her fudge shop in charlevoix michigan to learn how real fudge is made, when I click on this it is not celeste store it is the fudge store across the steet I think you should check into this I don't think Celeste will be very happy that her store is not shown or her address or phone#. The page that shows is Murdicks Famous Fudge which is nothing to do with Celeste. Thank you if any questions please email me. Lyddy Morrison

Comment on Baked Michigan Navy Beans with Smoked Bacon, Chiles & Cocoa (Show #413) by Shirley & Otis Kline

Shirley & Otis Kline — Sat, 24 Feb 2007 19:04:22 +0000

My husband & I really enjoy your passion for food and your show! We have tried your cocoa and coffee steaks. What a treat! We just got done watching your show on Michigan Baked Beans and Steamed Brow Bread, which will be our next venture! THank you for getting us re-introduced to passionate food fixings!

Comment on Blog in the Road by scott the director

scott the director — Sat, 24 Feb 2007 18:46:24 +0000

Can't Find Fork in the Road?

In some of the PBS viewing areas, all twenty shows we have produced this season have been aired. Many stations will re-run the shows a second time, but some may not. We, of course, would like all the PBS stations to continue to run the show and help us to promote and support local growers and food producers. If you canâ€™t find the show in the program listings for your area, I would encourage you to, write to the programmer at your local PBS station and tell them how much you appreciate the show and that you would like to continue to be able to view it. The programmers need to know you care. Your letters will have an impact.

We believe itâ€™s very important to support local growers and food producers.

Thanks for watching,

Scott Allman
Producer/Director â€“ Fork in the Road

Comment on Show #411 (Sausage, Biscuits & Gravy) by Ken Holmes

Ken Holmes — Sat, 24 Feb 2007 17:49:00 +0000

Where can I buy the gluten free flour from Heartlands Finest Mills?

Comment on Blog in the Road by ken pardee

ken pardee — Sat, 24 Feb 2007 17:24:22 +0000

Hey last two weeks I haven't been able to find you guys on my tv set. You were on 1:30 p.m. channel 35 Friday afternoon where did you go. Please let me know.
Thanks Ken

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by Pat DeMaio

Pat DeMaio — Sat, 24 Feb 2007 15:11:18 +0000

Hi Eric, great job. I watch your show every Sat. Thanks

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by Pat DeMaio

Pat DeMaio — Sat, 24 Feb 2007 15:09:56 +0000

Hi Eric, great job. I watch your show every Sat. but I can't download your recipes. Tell me how to get them. Thanks

Comment on Blog in the Road by Sandee Morren

Sandee Morren — Fri, 23 Feb 2007 13:36:45 +0000

Hello:
Have you been changed to a different time slot on channel 35 WGVU?
Just got the March 2007 schedule in the mail and there is some other show in your time slot.
Please let me know what's up.
Thanks.

Comment on Baked Michigan Navy Beans with Smoked Bacon, Chiles & Cocoa (Show #413) by Sue Baxter

Sue Baxter — Tue, 20 Feb 2007 00:42:08 +0000

I love this show. I'm so happy someone is highlighting MI products. I hate to cook but still love the show.

Comment on Blog in the Road by Ray and Lor Peters

Ray and Lor Peters — Mon, 19 Feb 2007 02:14:25 +0000

My wife and I have just discovered your GREAT show on PBS and the Feb.show on scrapple brought back memories of childhood
when my mother made it. I have never had the recipe and can not find it on your website.
Would love to have it and the whitefish meatballs look wonderful also.
We will be watching the show now whenever we can and would love to get those recipes .
Ray and Lor Peters Luzerne Mi

Comment on Just sign right here on the dotted line by Debbie Lambert

Debbie Lambert — Sun, 18 Feb 2007 16:38:27 +0000

Hi we love your show. Do you sell cookbooks with recipes from your show?

Comment on Show #412 (Pumpkin Risotto) by Kathy Wilhelm

Kathy Wilhelm — Sun, 18 Feb 2007 03:03:30 +0000

I caught the show late, but would definately like to make the Pumpkin Risotto, if only I knew how. Please email the recipe or post it on your web site.

Comment on Great Lakes Whitefish "Meatballs" Tossed with Eden Organic Spahgetti in a Simple Tomato Sauce with Lemon & Dill (Show #401) by Steve Ennis

Steve Ennis — Sat, 17 Feb 2007 21:38:29 +0000

the pasta and white fish meat balls are wonderful. Living in Manistee Mich, I had to have my parents in the Detroit area to find the pasta. Could not fnd it here.
Great pasta sauce

Comment on Show #412 (Pumpkin Risotto) by Cssandra

Cssandra — Sat, 17 Feb 2007 19:05:41 +0000

I got home just in time to see the end of your Pumpkin Risotto. it looked delicious and my father and i would love to try and make it. can you plaese post the recepie?

Comment on Cranberry Syrup (Show #414) by Betsy Burns

Betsy Burns — Sat, 17 Feb 2007 15:35:09 +0000

Regarding show #414; Turkey Cranberry Sausages……. How are intestines cleaned??

Comment on Big Soft Pretzels (Show #417) by JeaN :: PhiLiPPineS

JeaN :: PhiLiPPineS — Sat, 17 Feb 2007 14:50:46 +0000

12 years old.. tnx for the recipe..

Comment on Maple Sage Sausage "Gluten-Free" Gravy (Show #411) by scott the director

scott the director — Thu, 15 Feb 2007 17:46:24 +0000

The Gluten Free Navy Bean flour is made by Heartlands Finest. http://www.heartlandsfinest.com

Comment on Maple Sage Sausage "Gluten-Free" Gravy (Show #411) by HEIDE

HEIDE — Wed, 14 Feb 2007 18:00:56 +0000

WOULD LIKE TO KNOW THE COMPANY THAT MAKES THE MICHIGAN NAVY BEAN FLOUR.. I BELIEVE THAT THE COMPANY WAS BASED IN HILLMAN. I KNOW THAT IT WAS USED TO MAKE THE MAPLE SAGE SAUSAGE GRAVY.. THANKS

Comment on New web site by Brian Gizzle Greene

Brian Gizzle Greene — Wed, 14 Feb 2007 07:08:03 +0000

Hey Chef Bardugas, Congrats on that new bookdeal, and shiny new website- Can I sneek a recipie in your new book? How about some MI Corn soup, or that Snoppea/yukon gold soup that that one man liked so much? Ahh just you mull it over.. I can just come up with somethin new I reckon too…

_BG

Comment on Polish Styled "Pierogi" With Chicken, Bacon, Cheddar & FreshThyme (Show #419) by wilma Pomroy

wilma Pomroy — Tue, 13 Feb 2007 05:25:50 +0000

I would like the recipe for the pierogi dough with the grated fresh potatoe corn starch sour cream and eggs.

Comment on Big Soft Pretzels (Show #417) by Jane Gundry

Jane Gundry — Mon, 12 Feb 2007 20:58:52 +0000

I saw the show on February 10, 2007 and have been looking for the poached salmon recipie as it looked wonderful. Will it be posted in the recipie section one of these days soon?

Comment on Show #409 (Apple Waffles & Compote) by Blanche

Blanche — Mon, 12 Feb 2007 20:45:24 +0000

Can,t tell you how I enjoyed the show on
celiac flour. Could you give me the recipy?
I am a celiac and would really appreciate it.
Thanks. Love your show.

Comment on Blog in the Road by Kelly

Kelly — Mon, 12 Feb 2007 12:32:51 +0000

I was looking for the recipe for scrapple… where could I find it?????

Comment on Simple Raspberry Sauce (Show #402) by Gary Drake

Gary Drake — Mon, 12 Feb 2007 02:39:14 +0000

I must begin by saying I love your show, and watch it regularly, but I do have a quick question. At the beginning of the show you mention that "we live in a State that looks like your very own hand." You then hold up your left hand that only looks like Michigan to you…..if you were actually looking at it…..which you appear not to be doing… but your hand does not look like the State of Michigan to all of us thousands of viewers. Is this the way you meant for it to be, and I just don't seem to catch on? Or does it really make any difference at all? Just curious.

Your very apparent love of your work, and your great enthusiasm is catchy, and you liven up my Saturday mornings weekly. Thanks. Gary

Comment on Blog in the Road by Tom Simon

Tom Simon — Mon, 12 Feb 2007 00:39:39 +0000

Hi Eric,
Check out my new beer can chicken cooker I invented about 4 years ago!
Your fans may like to see you cook a turkey on it for one of your shows, it's much better than deep frying. http://www.beercanchicken.com
Lets cook,
Tom

Comment on Show #412 (Pumpkin Risotto) by Bob Colestock

Bob Colestock — Sun, 11 Feb 2007 23:11:49 +0000

I enjoyed watching the making of this recipe but missed the ingredients

Comment on Show #412 (Pumpkin Risotto) by Paula Bovee

Paula Bovee — Sun, 11 Feb 2007 21:52:38 +0000

Please post the pumpkin risotto recipe on your master list. Thank You

Comment on Big Soft Pretzels (Show #417) by Gerry Bordner

Gerry Bordner — Sun, 11 Feb 2007 20:30:50 +0000

I saw the program on Sat. Feb. 10, '07 (I don't know the show #) showing Scrapple with
Poached Eggs and would like to have the recipe for it. I looked through zillions of recipes, and tried searching different places, but to no avail. Seems the new recipes for the showing could be listed in a separate place possibly, and therefore making
it easier to get the recipes for the show of
the day.
I hope I luck out with you sending me the
recipe which you showed on your show Eric.
Thanks for your email though.
Gerry Bordner

Comment on Roasted Garlic Mashed Potatoes (Show #112) by John

John — Sun, 11 Feb 2007 16:34:42 +0000

I haven't been on your site for a while but I like the update that has been made to your site. It is great to have someone promoting the use of MI goods & agricultural products.

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Pat Shipley

Pat Shipley — Sun, 11 Feb 2007 03:12:40 +0000

caught your show this morning and these two sounded especially interesting—thank you

Comment on Pierogi Dough (Show #419) by Nicola Poumade

Nicola Poumade — Thu, 08 Feb 2007 16:12:45 +0000

We have watched you on PBS since your inception. Love your recipes. Have eaten in your restaurant and met you personally.
What a blessing you are to Michigan residents and businesses.
God Bless you for the pierogi recipes. I'm of Lithuanian decent and grandma would take me to Kowalski shops in Dearborn to get fresh pierogi as a child.

Comment on Just sign right here on the dotted line by Katrina Schumacher

Katrina Schumacher — Wed, 07 Feb 2007 20:16:06 +0000

Yeah Eric!! Let us farm-gals know if you're taking any apple-y ideas and suggestions from us. We've gathered alot of great fruit recipes from family, friends and customers. And peach recipes are wonderful; our elephant hearts are great in plum kuchen (recipe from German customer). So let us know if we can forward some of our favorite recipes or fruit use ideas. Again, thanks again for your visit — it was fun. I noticed your recipe for shrimp with Honeycrisp apples. You're hooked on 'em too? When they are gone the closest 'step-apple' I've found is Jonagold. Jonagold are firmer, keep better, longer, and have just a squeak more perky tartness like the Jonathan has.

Katrina Schumacher
586-752-3123 farm/work everyday

Comment on Chicken Fried "Hall Farm" Venison Steaks with Beef Jerky Cream Gravy (Show #313) by Gail Aldridge

Gail Aldridge — Sun, 04 Feb 2007 20:32:30 +0000

Chicken Fried Venison Steaks with Beef Jerky Gravy is one of my husbands favorite things to make. Great reciepe!

Comment on Coffee Maple Glaze (Show #410) by Darleen Flaherty

Darleen Flaherty — Sun, 04 Feb 2007 16:41:04 +0000

Great show! Keep up the good work! My mouth is watering — and I will soon try several of your splendid recipes.

Comment on Maple Sage Sausage "Gluten-Free" Gravy (Show #411) by marco esquandolas

marco esquandolas — Fri, 02 Feb 2007 19:58:55 +0000

Check out Lansings Golden Harvest:
"Golden Harvest is one of the best kept secrets in Old Town. So well kept that some Lansing natives don't even know it exists. Golden Harvest is the prime breakfast spot in Lansing. It's a very tiny place with only a few tables, but the best seat is at the counter where you can watch the short order cook in action. Sunday mornings are busiest, and chances are you'll have to wait for a table unless you go around 1 p.m. But it's well worth the wait for buttery chocolate chip pancakes. Everything on the menu is delicious, but we do have our favorites."

Articles:
http://noise.typepad.com/noise_blog/2006/08/golden_harvest_.html - (must read for SB&G)

http://hub.lsj.com/apps/pbcs.dll/article?AID=/20061206/NOISE13/612060311/1112

http://www.restaurantdb.net/restaurants/reviews-37813.html

http://www.lansinglowdown.com/index.php/article/534

http://www.lansingcitypulse.com/041110/art/index3.asp

http://archives.lansingcitypulse.com/011121/dish/index.html

Official Site:
http://www.myspace.com/golden_harvest

Comment on Maple Sage Sausage "Gluten-Free" Gravy (Show #411) by Karen Riegle

Karen Riegle — Fri, 02 Feb 2007 18:34:09 +0000

Looking for a restaurant that serves good sausage gravy and biscuits is a hobby of mine; so far, the best I've found in a restaurant is at The Peppermill in Bad Axe. Anyone have a suggestion for good SG&B in the greater Lansing area? Thanks

Comment on Cedar Planked Whole Michigan Whitefish Stuffed with Wild Rice and Shitake Mushrooms (Show #216) by Andy

Andy — Wed, 31 Jan 2007 13:24:39 +0000

Thanks for letting us run this recipe over on Absolute Michigan today, Eric!

Comment on Show #409 (Apple Waffles & Compote) by scott, the director

scott, the director — Tue, 30 Jan 2007 20:58:39 +0000

http://www.heartlandsfinest.com
Jack, thanks for watching.

Comment on Show #409 (Apple Waffles & Compote) by Jack Helder

Jack Helder — Mon, 29 Jan 2007 22:22:51 +0000

Scott or Eric,

Saw last weekend's show on the soy-based flour, and was talking to a celiac friend about the Hillman-based company but could not remember the brand name. Help, please.

Also, loved the show with Rob Flanders - and am a Rudy regular!

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by scott the director

scott the director — Sun, 28 Jan 2007 19:11:44 +0000

I think Eric's waffle maker is manufactured by Kitchen Aid.
Hey, gotta support the home team.

Comment on Show #409 (Apple Waffles & Compote) by scott the director

scott the director — Sun, 28 Jan 2007 19:07:41 +0000

Treemendus Fruit farm's website is:
http://www.treemendus-fruit.com/
It is truly an amazing place.

Tell 'em you saw the segment on "Fork"

Thanks for watching

Comment on Show #409 (Apple Waffles & Compote) by Robert Tonello

Robert Tonello — Sat, 27 Jan 2007 23:35:27 +0000

Loved this episode.At Tree-Mendus Farms did he have any true sour apple varieties such as Lodi?Would it be possible to get an address or website for Tree-Mendus Farms?

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by lynn scharer

lynn scharer — Sat, 27 Jan 2007 21:48:31 +0000

are your recepis printer frendly ?

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Joan Emanuel

Joan Emanuel — Sat, 27 Jan 2007 21:11:46 +0000

Saw your show for the first time today. Just love the sound of the waffles with apple compote. Can't wait to try them - even though I will have to buy a waffle iron!

Comment on Simple Raspberry Sauce (Show #402) by Beth Lewis

Beth Lewis — Sat, 27 Jan 2007 20:21:33 +0000

Have enjoyed your saw the last couple of months. Actually since you are "local" and talk about "local products and services" you are the only show I try to watch every Saturday. Today I you made apple waffles with antique apple compote with whipped cream. Your visit to the Treemendous Tree Farm (spelling) was fantastic. Unfortunately your website did not give specifics on where the farm is, can I go there to sample the apples, pick them, etc. during the fall? Can you point me in the right direction?

Keep doing the wonderful job you are doing.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by hels

hels — Sat, 27 Jan 2007 20:17:16 +0000

Hey Wanda - I just checked the Target stores website, they have a Toastmaster rotating wafflemaker which says it can make 2 at a time, and that it is also available in the stores, not just online, so maybe these are fairly widely available? i.e., if you live near a big city? Not exactly cheap - theirs is like 50 bucks.

Yeah, definitely something differently refreshing about "Uncle E" that just brightens up your Saturday! And makes one proud to be a natcheral-born Michiganian…

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by marie booze

marie booze — Sat, 27 Jan 2007 19:03:37 +0000

love the shows…just finished watching..what kind of waffle maker do you have, is that a waring pro?? I really like the fact, you could make two at once. I look forward to visiting the orchard in michigan, with the 250 varities of apples..we have gone to romeo and armada, they have really nice orchard..keep up the wonderful shows..marie, windsor, ontario, canada

Comment on Restaurant Villegas by scott, the director

scott, the director — Wed, 24 Jan 2007 15:42:54 +0000

Also, they are closed on Sundays. And are not open for lunch.

Thanks for watching.

Scott

Comment on Restaurant Villegas by Fork in the Road

Fork in the Road — Sun, 21 Jan 2007 18:45:25 +0000

Here is the info you need… Restaurant Villegas â€¢ 1735 grand river avenue â€¢ okemos, michigan 48864 â€¢ call 517.347.2080

Thanks for watching….

Comment on Restaurant Villegas by Mary Linda Gauche

Mary Linda Gauche — Sun, 21 Jan 2007 18:20:51 +0000

My husband and I absolutely looooove your show on PBS, not only your devine recipes, but your off the wall, wacky sense of humor. We will be making a trip for dinner at Restaurant Villegas some time in the future. However, are reservations necessary (bet they are!), and if so is a phone number available that you could pass on to me? Many thanks,
M. L.

Comment on Double Apple Galette (Show #408) by beejay

beejay — Sun, 21 Jan 2007 00:24:19 +0000

i love you and this recipe! its such a good recipe!

Comment on Apple Pate Brisee (Show #408) by Lori Disano

Lori Disano — Sat, 20 Jan 2007 21:55:26 +0000

I saw your show for the first time on tv (I live on the west coast now in Vancouver B.C.) and was just taken with the recipe. I am from Sault Ste. Marie Ontario and I remember the sugar beets and some of the items that you have on your website in the recipes.
Please keep up the great work. I enjoy cooking and trying new items so I tried the recipe for the double apple galette and my company said it was the most wonderful apple dessert they had ever had.
Regards and thanks for bringing back some wonderful memories I have of upper Michigan and home. And I will continue now to be an avid watcher of your show/website.
Regards
Lori
Disano

Comment on Emmy Award for the "Best Talent" by Kathy Frank

Kathy Frank — Sat, 20 Jan 2007 19:24:11 +0000

Best cooking show ever. Eric is too funny, but puts on a great presentation,

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by Elizabeth Zill

Elizabeth Zill — Sat, 20 Jan 2007 18:25:16 +0000

Hello Uncle "E"!

My husband and I were watching your show this morning (1-20) and we noticed a "problem".
You were cooking a steak for which you had made a coffee/cocoa rub . You put the raw steak onto a plate and took it over to the grill to cook.
When you were finished cooking the steak, you put the cooked steak back onto the same plate that the raw meat had been on. Or DID you?
We've both been taught that you NEVER put cooked meat back onto the plate that your raw meat has been on. Are we misinformed? Or did you make a boo-boo?
We love your show!!!!! My husband would like to know who does the music for your program credits.
Thanks for your answers.

Your friends in Frankenmuth!
Gordon & Elizabeth

Comment on Coffee Maple Glaze (Show #410) by Jim Jacobs

Jim Jacobs — Sat, 20 Jan 2007 15:51:57 +0000

Eric: Have enjoyed your Sat. am show these past few momths. Your creative cooking, your showmanship. I visited your restaurantin Okemos for wonderful and interesting meal this Jan. I will surely be back.

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by Fork in the Road

Fork in the Road — Sat, 20 Jan 2007 15:35:45 +0000

Howard,
The address for Rudy Baggs is: 2013 E. Michigan Ave, Lansing, MI, 48912. Here is the website - http://www.rudybaggs.com/.Â Thanks for watching.

-Webmaster

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by howard marderosian

howard marderosian — Sat, 20 Jan 2007 15:07:00 +0000

Could you provide the address of the Rudy Boog coffee shop? You visited this shop on your show on 1/20/07 and I would like to try it out

Comment on Roasted Maple Brined Pork Tenderloin with Fresh Blueberries (Show #112) by Lynda Craft

Lynda Craft — Wed, 17 Jan 2007 04:58:40 +0000

Eric makes the show, he has so much enthusiasm that you can't help but be upbeat when he is on. I can't wait to go to his restaurant and eat some of the food. He is wonderful!

Comment on Pierogi Dough (Show #419) by fred vlach

fred vlach — Mon, 15 Jan 2007 23:00:11 +0000

Hi:In your Pierogi Dough (show#419) recipe you call for 1 cup potato starch or corn starch. What is potato starch and isn't a cup of cornstarch much too much?? I missed the part of the show where you made the dough so I may have missed something. Thank you!! Fred

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Wanda Marie Barber

Wanda Marie Barber — Mon, 15 Jan 2007 15:45:12 +0000

My Hubby & I love your show . I missed a couple things from this recepi Sat.
I am so happy that you have this web site .
We also like the idea of you showing us so many things in Michigan .
Where can I buy a double waffle maker ?
It would have been so nice when all 8 children were home to have one .

Comment on Balaton Cherry & Michigan Maple Crisp (Show #215) by B. Hotary

B. Hotary — Mon, 15 Jan 2007 15:35:20 +0000

I have only become aware of your wonderful program a few short months ago. What a delight to have a program devoted to Michigan products! Your recipes are wonderful and your presentation is often hilarious. I look forward every weekend to seeing your program on Michigan PBS.

Comment on Profiteroles (Show #407) by Sonya

Sonya — Mon, 15 Jan 2007 02:42:54 +0000

I'm hooked for life. This is a recipe that I can use for everything from breakfast, lunch, dinner, snacks, etc. thank you.

Comment on Double Apple Galette (Show #408) by Patty

Patty — Sun, 14 Jan 2007 14:03:36 +0000

I just love you.
Patty from Brooklyn, Mi.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Brenda

Brenda — Sat, 13 Jan 2007 23:45:54 +0000

Really love your show.
One day we'll even get to your restaurant.

Comment on Maple Apple Rub (Show #103) by Paul

Paul — Sat, 13 Jan 2007 18:57:47 +0000

Where can I get "Apple Powder" without going to the web and buying a 5 lb keg ob the stuff?

Comment on Spicy Chicken Wings with A Clancy's Fancy Hot Splash (Show #302) by sharon gile

sharon gile — Sat, 13 Jan 2007 17:40:35 +0000

could you deep fry these wings

Comment on Mashed Sweet Potatoes with Horseradish (Show #414) by Barb Newcombe

Barb Newcombe — Sat, 13 Jan 2007 14:57:36 +0000

Love the show!Lived in Michigan for 45 years and learn more about it from watching your show every week. Moved from Eaton Rapids to Waterford and happy to find your show on the local PBS station.
The recipe selection is great on the site thank you

Comment on Eric's Beef and Pork Pasty with a Classic Suet Crust (Show #304) by Fork in the Road

Fork in the Road — Thu, 11 Jan 2007 21:58:46 +0000

I think you are looking for the pierogi recipe…Â Hope this helps…
http://www.forkintheroadtv.com/food/show-419-pirogues/

Comment on Gluten-Free Cream Biscuits (Show #411) by scott

scott — Tue, 09 Jan 2007 19:14:46 +0000

Gluten Free Flour is from
Heartlands Finest
http://www.heartlandsfinest.com

Comment on Gluten-Free Cream Biscuits (Show #411) by Dawn

Dawn — Tue, 09 Jan 2007 18:08:23 +0000

I made these with regular flour since we don't have a gluten issue and I LOVE them. I also halved the recipe They are quite easy and so much better than anything pre-packaged. The hardest part is going to be remembering to have the ingredients in the house since I don't stock heavy milk or cream. My fiancee also says the sausage gravy over these is the best he's ever had.

Comment on Kahula Sour Cream (Show #402) by Susan Friesen

Susan Friesen — Mon, 08 Jan 2007 23:36:10 +0000

I have the same comment as the previous person.Those pierogies sounded wonderful.I WANT THE RECIPE!! Thank you.

Comment on Show #415 (Pierogis) by Fork in the Road

Fork in the Road — Mon, 08 Jan 2007 22:03:38 +0000

The pierogi recipe is up…

Comment on Show #409 (Apple Waffles & Compote) by Fork in the Road

Fork in the Road — Mon, 08 Jan 2007 21:08:19 +0000

The apple waffle recipe is now up…

Comment on Spicy Chicken Wings with A Clancy's Fancy Hot Splash (Show #302) by Fork in the Road

Fork in the Road — Mon, 08 Jan 2007 21:02:53 +0000

In the Lansing area it can be found at the East Lansing Food Co-op and Goodrich's…. Both stores carry mild, hot and extra hot…

Comment on Spicy Chicken Wings with A Clancy's Fancy Hot Splash (Show #302) by scott

scott — Mon, 08 Jan 2007 15:58:42 +0000

Clancy's Fancy Hot Sauce
410 West Washington St. Ann Arbor, MI 48103
(734) 663-4338

I'm pretty sure you can get it at Zingerman's in AnnArbor.
They have a great mail order operation, if they're not in your neck of the woods.

Comment on Show #415 (Pierogis) by Deb McRandall

Deb McRandall — Mon, 08 Jan 2007 07:00:42 +0000

I saw your show on WCMU while at our cottage in Lewiston. Loved it and am also looking for the recipe for pirogues. I grew up on the frozen ones from the supermarket, and these look so much better! Where can I view the show in the Detroit area?

Comment on Show #415 (Pierogis) by Peggy Hopkins

Peggy Hopkins — Mon, 08 Jan 2007 01:03:13 +0000

Where is the recipe for the pirogues? I checked the recipe page but it's not there.

Comment on Show #415 (Pierogis) by Maxine Wittbrodt

Maxine Wittbrodt — Sun, 07 Jan 2007 01:24:43 +0000

Would like the recipe for Polish Pierogues, Show #419, please.

Comment on Kahula Sour Cream (Show #402) by Audrey Mockler

Audrey Mockler — Sun, 07 Jan 2007 00:05:09 +0000

I watched your show for the first time today and was totally impressed. The only thing is, you made pierogies, but I can't find the recipe on your website. Will it be posted soon?

Thank you.

Comment on Eric's Beef and Pork Pasty with a Classic Suet Crust (Show #304) by Merrilee

Merrilee — Sat, 06 Jan 2007 22:45:08 +0000

Today 1/6/07 is the first time I have ever seen your show. It was very good! I enjoyed your tour of the Made in Michigan Festival. I have not heard of this either! But I am looking for your Chicken and Pork Pasty recipe and cant find it. This one isn't it because the crust had sour cream and potatoes in it and the filling of course had chicken and pork. Will you be posting it soon? I hope so because I think my mother used to describe a pasty her great grandmother used to make. This one sounds very similar. Thank you for your help!
Sincerely
Merrilee Johnson

Comment on Show #418 (Fresh Cornmeal Pasta) by penny

penny — Sat, 06 Jan 2007 22:02:01 +0000

cannot find recipe for show 419 , pirogues , can you help ? thanks penny

Comment on Show #415 (Pierogis) by wilma Pomroy

wilma Pomroy — Sat, 06 Jan 2007 21:55:14 +0000

How can I get the recipe for Pirogues?

Comment on Show #415 (Pierogis) by wilma Pomroy

wilma Pomroy — Sat, 06 Jan 2007 21:51:28 +0000

To day I saw your program for thr first time, and I loved it. Keep up the good work. Wilma

Comment on Spicy Chicken Wings with A Clancy's Fancy Hot Splash (Show #302) by M. Snakenberg

M. Snakenberg — Sat, 06 Jan 2007 20:29:08 +0000

Where can I purchase Clancy's Fancy Hot Sauce?

Thanks.

Comment on Show #408 (Apple Gallette) by lisa lupner

lisa lupner — Sat, 06 Jan 2007 20:17:54 +0000

Wow, I want to try the vinger trick

Comment on Show #201 (Balaton Cherries) by Dawn

Dawn — Fri, 05 Jan 2007 19:43:29 +0000

Do you have any information about a wider release of Balaton in the next couple of years. West Michigan doesn't have a Whole Foods, or really and decent places to buy MI products except directly from the blueberry farms. I was even up in TC and couldn't get fresh Balaton!

Comment on Maple Sage Breakfast Sausage (Show #411) by Dawn

Dawn — Fri, 05 Jan 2007 19:29:27 +0000

Ooops…I got cut off. Maple sugar is only about 8% water I believe (so 92% sugars and solids). It also contains a good bunch of potassium, calcium, & Vitamin A. This site has lots of good info: http://www.answers.com/topic/maple-syrup. If you use syrup in a recipe rather than sugar, you are adding a lot of extra water to the recipe that you have to adjust for.

Comment on Maple Sage Breakfast Sausage (Show #411) by Dawn

Dawn — Fri, 05 Jan 2007 19:05:53 +0000

The biggest difference between maple syrup & maple sugar is the moisture. Syrup is about 66% sugar, with the remainder being water. (maple sap on the other hand starts out at 2-5% sugar and the rest water. The water is boiled out to concentrate the sugars.) To get sugar, you keep boiling the water out of the syrup so that the sugar concentration becomes higher. Eventually, it crystalizes and becomes maple sugar, with a water content

Comment on Salmon En Papillote (Show #405) by Elizabeth Seymour

Elizabeth Seymour — Sat, 30 Dec 2006 19:44:13 +0000

We live in Gibsons on the Sunshine Coast of British Columbia. Our son-in-law is an ardent fisherman and a good steady supplier of Salmon. We found this show particularly interesting and plan to try this recipe. Only one thing we will change is to omit the Mussels. Thanks very much.

Elizabeth

Comment on Show #409 (Apple Waffles & Compote) by Belinda

Belinda — Sat, 30 Dec 2006 14:30:06 +0000

is the apple waffle recipe available? (from show#409)

Comment on Maple Sage Breakfast Sausage (Show #411) by Ed Moyle

Ed Moyle — Sat, 23 Dec 2006 23:46:18 +0000

Just love your show. I catch it on Public TV13 in Marquette. Your website is on my favorite list. I'm looking at the recipe I saw today, which is the breakfast sausage. Amongst the ingredients is maple sugar. What would be the difference between maple sugar and maple syrup?

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by Fork in the Road

Fork in the Road — Sat, 23 Dec 2006 23:24:37 +0000

oops, thanks for pointing that out we're trying our best to get the new website running smooooth… we'll have this one up on tues 12/26… hope it wasn't going to be a holiday meal… if so the recipe can be emailed over to you…

-webmaster

Comment on Roasted Garlic Puree (Show #101) by rjkalen

rjkalen — Sat, 23 Dec 2006 15:45:52 +0000

thank you

Comment on Roasted Garlic Puree (Show #101) by rjkalen

rjkalen — Sat, 23 Dec 2006 15:44:25 +0000

i like your show uncle e, using michigan produce and meats is very refeshing and your style of cooking keeps me watching. my wife and i are looking forward to visiting your restaurant.

Comment on New web site by Chuck Marquis

Chuck Marquis — Fri, 22 Dec 2006 15:35:13 +0000

Great stuff. What can we do that's 'different' for Christmas dinner? The Brits always serve turkey - that's out cuz of Thanksgiving. Tenderloin is nice but we've had that before. Is sushi out of the question?

Comment on Show #410 (NY Strip Steak w/Coffee & Cocoa Rub) by Dick

Dick — Thu, 21 Dec 2006 15:20:10 +0000

Where are the recipes for show 410??

Comment on New web site by Webmaster

Webmaster — Wed, 20 Dec 2006 12:16:59 +0000

Hey Terry - we added a place where you can subscribe to email updates from the main blog page.

Comment on New web site by Terry Robb

Terry Robb — Tue, 19 Dec 2006 20:32:00 +0000

Enjoy the show and would like to get on your e-mail list.

Comment on Gluten-Free Cream Biscuits (Show #411) by Nancy Courey

Nancy Courey — Tue, 19 Dec 2006 03:11:38 +0000

I am so happy I found you! I love your style and your insite,
love of food and love of Michigan.

I use to watch your show on Saturday, but could not find you till a couple of weeks ago - found you on Friday.

I must cook with gluten free products and I was so excited to hear about the company who is producing gluten free flour from
Navy beans! Yea! I want to contact them. Please let me know
how to do that!

The food network needs to know about your work. You are the
'Rachal Ray' of Michigan~

Nancy Courey

Comment on Salmon En Papillote (Show #405) by Fork in the Road » Show #405 (Salmon)

Fork in the Road » Show #405 (Salmon) — Tue, 07 Nov 2006 17:38:09 +0000

[...] Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. « Show #404 (Carrot Dishes) Show #406 (Potato and Cheese Ravioli)» [...]

Comment on Show #201 (Balaton Cherries) by Fork in the Road » Cream of Grilled Tomato Soup (Show #201)

Fork in the Road » Cream of Grilled Tomato Soup (Show #201) — Mon, 06 Nov 2006 16:31:24 +0000

[...] Show 201Discovered by "accident" in our kitchens now a favorite at the restraurant. [...]

Comment on Wood Grilled New York Steak Topped with a Maytag Blue Cheese Walnut Butter (Show #314) by Fork in the Road » Show #314 (Grilling Steak)

Fork in the Road » Show #314 (Grilling Steak) — Thu, 02 Nov 2006 17:21:11 +0000

[...] New York Strip Steak with Maytag Blue Cheese and Walnut Compound Butter [...]