"Fork in the Road with Eric Villegas" wants you to participate in our program. We'll be posting items of interest to our viewers, notes from the road, kitchen tips and anything else we think you'll enjoy.
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"Fork in the Road with Eric Villegas" wants you to participate in our program. We'll be posting items of interest to our viewers, notes from the road, kitchen tips and anything else we think you'll enjoy.
14 Comments
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
I was looking for the recipe for scrapple… where could I find it?????
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
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.
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
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 can’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 it’s very important to support local growers and food producers.
Thanks for watching,
Scott Allman
Producer/Director – Fork in the Road
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. I’ve found a myriad of plain blasé recipes which don’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 entrée’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 nature’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
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
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
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.
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
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!!!
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.
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
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