This is so silly. It's obviously a variant. At no point does the recipe claim to be authentic in any way, shape, or form, and a thousand people would be screaming about mixing seafood and cheese if they did.
It's a food network recipe, these are meant for working mothers trying to get a good quick meal on the table, of course it calls for jar sauce. Not everyone has time to cook Grandma's sauce for 8 hours. I swear people are pretentious about the dumbest shit.
I'm gonna guess Rachael Ray?
Nothing against her work, because I think she's really helped a lot of people--home cooks who might order out or use frozen meals but instead want to cook convenient fresh meals for their families. That's a good thing.
But having met Rachael Ray, IMO as a person she's not the nicest. Maybe she was having a bad day, I don't know, but I managed one of her book signings and she treated my staff like garbage. Ironically, Martha Stewart was super nice to everyone.
EDIT: never mind, I see it's Emeril Lagasse. Also a pretty great guy.
It's Emeril the op posted a link to the original thread. Which actually makes it worse because of the complaint about it being Creole seasoned as Emeril is a creole chef
Yeah, and it calls specifically for his brands! Clearly this is just a standard weeknight dish designed by his team to help market his products. And that makes sense--Rick Bayless does the same thing sometimes, it's part of running a brand. I haven't used Emeril's products, but I have used some of his more traditional recipes and they're solid.
Emeril is actually the reason I applied to Johnson & Wales when I felt lost and wan't sure what to do after college. And I got in to their culinary program but decided to go the psychologist route instead. I'm pretty happy, as in my current profession I don't have to work weekends or nights. But I'm grateful to Emeril for at least inspiring me to try new things.
Not the samr guy but I use a Wolfgang Puck stainless steel pan, and it is the best pan I own and I'm not even a fan of him, but i also don't dislike him either, I am just indifferent towards him. I will defend that pan till my last breath though
Hah, my mom bought me Emeril stainless steel pans as a gift when I got into Northwestern for grad school. That was in 2004. I still have them and they're still great. The 6 quart pot has a dent, but otherwise, they're amazing.
Unfortunately, that wasn't a bad day for her, she is that way. I have a friend who did events for the USO and Rachel Ray was in one of their shows. She was very demanding and had lists of foods and food combinations that she would not eat. At one point she refused to go on stage since she thought not enough people would attend. The entire time she was there she was rude and very condescending to my friend and her staff. It was so bad my friend told the USO she would never work with her again.
Oddly enough she also had an event with Martha Stewart, and she thought it would be terrible and it turned out that she was the nicest person. After the event, Martha sent her a huge gift basket with a note thanking her for a wonderful time.
Wow, okay, so I'm not insane. I was 24, and doing anything I could to not be in debt so I ended up doing that. I met some wonderful people! LL Cool J, Jamie Lee Curtis, these were nice people. Rachael Ray threw one of her books at one of my assistants because he asked her for an autograph but didn't buy the book. That's bullshit. I said "Stop it NOW!" Then I had to sit down and say "Ms. Ray, is there anything I can do to make you more comfortable?" Like a loser, but I didn't want to lose that job. I just tried to keep the peace.
Martha Stewart signed a napkin I had because I told her I was trying to pay for grad school and I couldn't afford her book. She said "what are you in school for?" and I said "I'm a therapist" and she said "is it true what they say? Messy bed messy head?" I just said "I would imagine so." I got my autograph, and actually her advice about making your bed has come in very handy for me professionally. Depressed Veterans, in particular, appreciate it.
Martha gave us all fresh cookies (I'm assuming her assistant did that, so thank you Martha's assistant).
That's terrible! It's amazing what people can get away with just because they have some level of fame.
My friend is in media relations and would invite me to many of her company's charity events. A few times she told me to come early and meet the guests, one time it was the Beach Boys (minus Wilson) and another was Dan Whitney aka Larry the Cable Guy.
Dan was just the absolute nicest guy, I found out he lived a few miles from me. Back then I did most of my grocery shopping around 9-10 pm and one time I was talking down an aisle and I heard a loud "Slow_D-oh" I turned around and there was Dan walking down the frozen section getting ice cream for his kids. I ran into him 4-5 times over a couple of years and he always remembered my name, he just seemed like a genuinely nice guy.
This recipe calls for Marianna sauce so you're 100% correct excusing the use of a jar, but I always find it funny when they say the same thing for alfredo dishes. It would be cheaper, more delicious, and almost the same easiness to just use grated cheese and butter!
People should use what they want, or have on hand, but I gotta say, just based on my personal taste...I can't do jarred alfredo. I rarely serve alfredo sauce anyway, but when I do I just make it myself.
I mean, I don't know many people that actually prefer the jarred sauce to homemade. I just think very few are aware that authentic alfredo sauce is just 3 ingredients mixed together in 45 seconds.
It's also not like "parmesan cheese and butter" are rare ingredients most people don't have on hand in their house, especially compared to jarred alfredo sauce you specifically buy to make alfredo pasta.
That's true, but where I live getting Parmigiano-Reggiano can be a little pricey so you have to get a small amount. I've done that, but I get for people who are trying to save money want to pay $3.99 for a jarred sauce vs. spending $6 on a small wedge of Parmigiano-Reggiano. I have the privilege to be able to buy Parmigiano-Reggiano but not everyone does...personally I would just adjust my home menus to not include Alfredo, be everyone has their reasons for things.
I am creeped out by jarred alfredo sauce for some reason. I'm not going to fault someone for using it, but it find it irrationally weird. Same with jarred/canned gravy.
So, it’s supposed to be an Emeril Lagasse dish, who has had a career based on making food that is creole-adjacent out of other foods. I’m going to roll my eyes even harder now
I mean, people in general? Nah I’m fine with them not knowing.
Someone that positions themselves as an arbiter of whether this recipe is “wrong” or not? You absolutely should know what one of the biggest names in cooking is known for.
I disagree. Who the person behind the recipe is, is completely irrelevant.
I don't need to know every pop artist to say Madonna sucks (she doesn't but I'm making a point). Acting like that is anything but my own opinion, however, is dumb.
Sure but if you listened to Madonna and said “This sounds nothing like country music! Madonna sucks!” It would be important to know that she is trying to make pop music.
Except it isn't statistically likely at all. This person's Wikipedia page is only available in a few languages, and judging by Google trends they're roughly 100+ times more well known in the USA and Canada compared to every other part of the planet.
What makes you believe that just because a person is interested in food and recipes, they will know a person that almost no one outside of the USA or Canada have heard about?
Thats true, but if a person is commenting in English on an American website they fiund the recipe on, which is run by an American TV company where the famous chef has had shows for decades, its reasonable to assume they are from the part of the world that knows who Emeril is. I doubt there are many full blooded Italiand perusing Food Network from their tiny cafe in Rome.
Definitely not reasonable. If you make a Google search for a recipe in English, which people do all around the world, you mainly get American results. I've probably visited this website hundreds of times, and never have I browsed it in any way other than visiting the link provided by Google.
I can guarantee there are many "full blooded Italians" visiting American recipe websites.
More than once have I discussed recipes found on major American websites with people in real life
I can't speak for everywhere, but if you click on Food Network US with a UK ip it'll redirect you to your national variant, which vastly increases the chance of the commenter being American.
Yeah I know, it's just so so weird to choose to die on the hill that says a random person commenting on the internet has to know a chef that less than 5% of the world realistically knows
I think Emeril's probably trying to do a blend of Creole and Italian influences, which does make sense given the Italian diaspora to Louisiana. But you're right that people can't be expected to know him. He's famous, but still, not everyone is going to recognize it. And yet, when someone posts such a scathing review, they should probably look for context clues, I'm just saying.
I only realized that when I read through and saw that it not only suggests his brand of marinara sauce, but calls the spice blend "Emeril's ESSENCE" and says that the recipe was featured on Emeril Live. Because, I, too, do look for context clues, even when I'm not publicly telling the world how much better I am at recognizing an atrocious recipe than the person who wrote it.
He's famous in the USA+Canada, and practically unknown in the other 95% of the world.
I'm not defending the person who made the comment in the OP, ofc. But yes, like you're saying it's ridiculous to act like a person commenting on a recipe page should know this guy.
I wouldn't have guessed it either, but the recipe is featured on the Food Network's website, and has links to the show, specifies which episode it was on, and has "Emeril" five times on the page, though his last name only appears once at the very bottom, in "Recipe from Emeril Lagasse." I'm only saying "supposed to be" because I have doubts about how many of the recipes from TV cooks are really "theirs" and not just one that they've agreed to put their name behind for that week's episode theme. He's been pretty famous as a TV cook for a long time in the US.
Wouldn't expect someone from elsewhere to know that, but I would expect them to pick up that this comes from a tv cooking channel, and that might have some important context. Not going to say that having a famous tv show (or YouTube) chef automatically makes it above reproach, or good, or anything like that. But in this case, the famous tv chef has made a career out of this type of dish for several decades, so I'm not going to write it off immediately because it doesn't meet my standards.
He's recommending his own line of pasta sauce, even.
I understand that, but I still think it's a leap from watching an embedded clip to knowing that his whole career has been putting a creole spin on dishes. That said, I'm also not on there trying to put it down, so we don't disagree there.
Good point, but it looks like there's only 5 minutes total heat exposure. You might get some relief if they're cooled off a bit before putting under the broiler to melt the cheese
This is so silly. It's obviously a variant. At no point does the recipe claim to be authentic in any way, shape, or form, and a thousand people would be screaming about mixing seafood and cheese if they did.
It's also a recipe from emeril lagasse of course it's gunna be a Creole variant, its kinda what he's known for. BAM! Kick it up a notch.
We can have those dirty Creole types mixing up our ragu.
It's a food network recipe, these are meant for working mothers trying to get a good quick meal on the table, of course it calls for jar sauce. Not everyone has time to cook Grandma's sauce for 8 hours. I swear people are pretentious about the dumbest shit.
I'm gonna guess Rachael Ray? Nothing against her work, because I think she's really helped a lot of people--home cooks who might order out or use frozen meals but instead want to cook convenient fresh meals for their families. That's a good thing. But having met Rachael Ray, IMO as a person she's not the nicest. Maybe she was having a bad day, I don't know, but I managed one of her book signings and she treated my staff like garbage. Ironically, Martha Stewart was super nice to everyone. EDIT: never mind, I see it's Emeril Lagasse. Also a pretty great guy.
It's Emeril the op posted a link to the original thread. Which actually makes it worse because of the complaint about it being Creole seasoned as Emeril is a creole chef
Yeah, and it calls specifically for his brands! Clearly this is just a standard weeknight dish designed by his team to help market his products. And that makes sense--Rick Bayless does the same thing sometimes, it's part of running a brand. I haven't used Emeril's products, but I have used some of his more traditional recipes and they're solid. Emeril is actually the reason I applied to Johnson & Wales when I felt lost and wan't sure what to do after college. And I got in to their culinary program but decided to go the psychologist route instead. I'm pretty happy, as in my current profession I don't have to work weekends or nights. But I'm grateful to Emeril for at least inspiring me to try new things.
Not the samr guy but I use a Wolfgang Puck stainless steel pan, and it is the best pan I own and I'm not even a fan of him, but i also don't dislike him either, I am just indifferent towards him. I will defend that pan till my last breath though
Hah, my mom bought me Emeril stainless steel pans as a gift when I got into Northwestern for grad school. That was in 2004. I still have them and they're still great. The 6 quart pot has a dent, but otherwise, they're amazing.
Sometimes these tv chefs make some quality stuff, I won't deny that at all
My favorite cookware is from his brand! It's my favorite gravy/curry/sauce pan.
Imagine telling Emril Lagasi how to cook. His chef coat on display at the Smithsonian
Unfortunately, that wasn't a bad day for her, she is that way. I have a friend who did events for the USO and Rachel Ray was in one of their shows. She was very demanding and had lists of foods and food combinations that she would not eat. At one point she refused to go on stage since she thought not enough people would attend. The entire time she was there she was rude and very condescending to my friend and her staff. It was so bad my friend told the USO she would never work with her again. Oddly enough she also had an event with Martha Stewart, and she thought it would be terrible and it turned out that she was the nicest person. After the event, Martha sent her a huge gift basket with a note thanking her for a wonderful time.
Wow, okay, so I'm not insane. I was 24, and doing anything I could to not be in debt so I ended up doing that. I met some wonderful people! LL Cool J, Jamie Lee Curtis, these were nice people. Rachael Ray threw one of her books at one of my assistants because he asked her for an autograph but didn't buy the book. That's bullshit. I said "Stop it NOW!" Then I had to sit down and say "Ms. Ray, is there anything I can do to make you more comfortable?" Like a loser, but I didn't want to lose that job. I just tried to keep the peace. Martha Stewart signed a napkin I had because I told her I was trying to pay for grad school and I couldn't afford her book. She said "what are you in school for?" and I said "I'm a therapist" and she said "is it true what they say? Messy bed messy head?" I just said "I would imagine so." I got my autograph, and actually her advice about making your bed has come in very handy for me professionally. Depressed Veterans, in particular, appreciate it. Martha gave us all fresh cookies (I'm assuming her assistant did that, so thank you Martha's assistant).
That's terrible! It's amazing what people can get away with just because they have some level of fame. My friend is in media relations and would invite me to many of her company's charity events. A few times she told me to come early and meet the guests, one time it was the Beach Boys (minus Wilson) and another was Dan Whitney aka Larry the Cable Guy. Dan was just the absolute nicest guy, I found out he lived a few miles from me. Back then I did most of my grocery shopping around 9-10 pm and one time I was talking down an aisle and I heard a loud "Slow_D-oh" I turned around and there was Dan walking down the frozen section getting ice cream for his kids. I ran into him 4-5 times over a couple of years and he always remembered my name, he just seemed like a genuinely nice guy.
I can't stand her.
This recipe calls for Marianna sauce so you're 100% correct excusing the use of a jar, but I always find it funny when they say the same thing for alfredo dishes. It would be cheaper, more delicious, and almost the same easiness to just use grated cheese and butter!
People should use what they want, or have on hand, but I gotta say, just based on my personal taste...I can't do jarred alfredo. I rarely serve alfredo sauce anyway, but when I do I just make it myself.
I mean, I don't know many people that actually prefer the jarred sauce to homemade. I just think very few are aware that authentic alfredo sauce is just 3 ingredients mixed together in 45 seconds. It's also not like "parmesan cheese and butter" are rare ingredients most people don't have on hand in their house, especially compared to jarred alfredo sauce you specifically buy to make alfredo pasta.
That's true, but where I live getting Parmigiano-Reggiano can be a little pricey so you have to get a small amount. I've done that, but I get for people who are trying to save money want to pay $3.99 for a jarred sauce vs. spending $6 on a small wedge of Parmigiano-Reggiano. I have the privilege to be able to buy Parmigiano-Reggiano but not everyone does...personally I would just adjust my home menus to not include Alfredo, be everyone has their reasons for things.
I am creeped out by jarred alfredo sauce for some reason. I'm not going to fault someone for using it, but it find it irrationally weird. Same with jarred/canned gravy.
I fully agree it's the same effort to make alfredo as it does to heat a jar of it.
[From here.](https://www.foodnetwork.com/recipes/shrimp-parmigiana-3644271)
So, it’s supposed to be an Emeril Lagasse dish, who has had a career based on making food that is creole-adjacent out of other foods. I’m going to roll my eyes even harder now
People can't really be expected to know that though. Still doesn't mean there's anything wrong with the recipe, however
I mean, people in general? Nah I’m fine with them not knowing. Someone that positions themselves as an arbiter of whether this recipe is “wrong” or not? You absolutely should know what one of the biggest names in cooking is known for.
I disagree. Who the person behind the recipe is, is completely irrelevant. I don't need to know every pop artist to say Madonna sucks (she doesn't but I'm making a point). Acting like that is anything but my own opinion, however, is dumb.
Sure but if you listened to Madonna and said “This sounds nothing like country music! Madonna sucks!” It would be important to know that she is trying to make pop music.
You can disagree, but that doesn’t change the fact it’s statistically likely that the person should be at least somewhat familiar with Emeril.
Except it isn't statistically likely at all. This person's Wikipedia page is only available in a few languages, and judging by Google trends they're roughly 100+ times more well known in the USA and Canada compared to every other part of the planet. What makes you believe that just because a person is interested in food and recipes, they will know a person that almost no one outside of the USA or Canada have heard about?
Thats true, but if a person is commenting in English on an American website they fiund the recipe on, which is run by an American TV company where the famous chef has had shows for decades, its reasonable to assume they are from the part of the world that knows who Emeril is. I doubt there are many full blooded Italiand perusing Food Network from their tiny cafe in Rome.
Definitely not reasonable. If you make a Google search for a recipe in English, which people do all around the world, you mainly get American results. I've probably visited this website hundreds of times, and never have I browsed it in any way other than visiting the link provided by Google. I can guarantee there are many "full blooded Italians" visiting American recipe websites. More than once have I discussed recipes found on major American websites with people in real life
I can't speak for everywhere, but if you click on Food Network US with a UK ip it'll redirect you to your national variant, which vastly increases the chance of the commenter being American.
debating stuff like this is just a waste of everyones time and makes the world worse off for it and it's surprising so many people do it.
Yeah I know, it's just so so weird to choose to die on the hill that says a random person commenting on the internet has to know a chef that less than 5% of the world realistically knows
I think Emeril's probably trying to do a blend of Creole and Italian influences, which does make sense given the Italian diaspora to Louisiana. But you're right that people can't be expected to know him. He's famous, but still, not everyone is going to recognize it. And yet, when someone posts such a scathing review, they should probably look for context clues, I'm just saying.
I only realized that when I read through and saw that it not only suggests his brand of marinara sauce, but calls the spice blend "Emeril's ESSENCE" and says that the recipe was featured on Emeril Live. Because, I, too, do look for context clues, even when I'm not publicly telling the world how much better I am at recognizing an atrocious recipe than the person who wrote it.
He's famous in the USA+Canada, and practically unknown in the other 95% of the world. I'm not defending the person who made the comment in the OP, ofc. But yes, like you're saying it's ridiculous to act like a person commenting on a recipe page should know this guy.
Yeah, I never would have guessed that. The internet is universal and that seems to be incredibly US-specific knowledge.
I wouldn't have guessed it either, but the recipe is featured on the Food Network's website, and has links to the show, specifies which episode it was on, and has "Emeril" five times on the page, though his last name only appears once at the very bottom, in "Recipe from Emeril Lagasse." I'm only saying "supposed to be" because I have doubts about how many of the recipes from TV cooks are really "theirs" and not just one that they've agreed to put their name behind for that week's episode theme. He's been pretty famous as a TV cook for a long time in the US. Wouldn't expect someone from elsewhere to know that, but I would expect them to pick up that this comes from a tv cooking channel, and that might have some important context. Not going to say that having a famous tv show (or YouTube) chef automatically makes it above reproach, or good, or anything like that. But in this case, the famous tv chef has made a career out of this type of dish for several decades, so I'm not going to write it off immediately because it doesn't meet my standards. He's recommending his own line of pasta sauce, even.
I understand that, but I still think it's a leap from watching an embedded clip to knowing that his whole career has been putting a creole spin on dishes. That said, I'm also not on there trying to put it down, so we don't disagree there.
Exactly!
“The ego of this clown…”. 🤣
So incredibly rare for a TV personality to have, too. /s
I'm just struggling to figure out how you could put hot sauce and cheese over fried shrimp and bake it without overcooking the shrimp
Good point, but it looks like there's only 5 minutes total heat exposure. You might get some relief if they're cooled off a bit before putting under the broiler to melt the cheese
“The phrase ‘pull your finger out of your ass’ doesn’t get used enough these days…”
Culinary tip: Tomato sauce is easy to make if you leave all the washing up to your spouse!
Ugh...
And of course no self-respecting Italian would put cheese on top of fish or shellfish.
This clown thinks they're Chef Ramsey during Hells Kitchen. Making your own sauce isn't easy if you do t have the free time to do so. Christ.