Posted byMessage
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22680 posts
 Online 

John Besh's Family Table Premiers on April 6th


LINK







Back to top
Share:
MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4398 posts
 Online 

re: John Besh's Family Table Premiers on April 6th


Hi GG
Should I go erase the photo recipes I posted on the recipe thread?
Seems to have upset Stadium Rat






Back to top
Napoleon
New Orleans Saints Fan
Member since Dec 2007
31189 posts

re: John Besh's Family Table Premiers on April 6th


no.
Don't we make the thread into a pdf after a while?

The images make those cookbooks so much better.

I can put up the AZW (amazon) and MOBI (Barnes and Nobels) versions of the last book if anyone wants them.

SR just has his thing going right now, which I support, just it should be separate.






Back to top
Martini
LSU Fan
Baton Rouge
Member since Mar 2005
26399 posts

re: John Besh's Family Table Premiers on April 6th


If you don't delete them make them smaller.

I don't think they belong in the thread.



This post was edited on 3/26 at 3:09 pm


Back to top
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22680 posts
 Online 

re: John Besh's Family Table Premiers on April 6th


No need to remove them. We've never had pics transferred to the Recipe Book when it's updated. My suggestion, though, is that you write up the recipe with measurements etc... in recipe form which is what I meant when I requested you put it in there. I don't think there were measurements for everything, but it's hard to follow with the steps under the pics. That's too tedious for Wink to copy and paste into the book. Leave what you have up, but add the recipe in recipe form so it can be copied and pasted by Wink in the book and by those who want to save a copy themselves. If you don't get what I'm saying, let me know!





Back to top
NOX
LSU Fan
Member since Dec 2009
5002 posts

re: John Besh's Family Table Premiers on April 6th


thanks for the reminder







Back to top
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22680 posts
 Online 

re: John Besh's Family Table Premiers on April 6th


I just set up the series to tape it. I loved his other series.





Back to top
Hat Tricks
LSU Fan
Gonzales, LA
Member since Oct 2003
20914 posts
 Online 

re: John Besh's Family Table Premiers on April 6th


Did anybody watch this show over the weekend? I forgot all about it but wanted to tune in.





Back to top
Rouge
USA Fan
Member since Oct 2004
93041 posts

re: John Besh's Family Table Premiers on April 6th


he did a black eyed pea salad with pepper jelly, pecan oil, shallots, red onions, chives, etc.

also did fried catfish with a jalepeno tartar sauce






Back to top
Hat Tricks
LSU Fan
Gonzales, LA
Member since Oct 2003
20914 posts
 Online 

re: John Besh's Family Table Premiers on April 6th


That black eyed pea salad sounds great.

So was the show presented well or pretty much like any other cooking show?






Back to top
Rouge
USA Fan
Member since Oct 2004
93041 posts

re: John Besh's Family Table Premiers on April 6th


quote:

So was the show presented well or pretty much like any other cooking show?
dont believe that i understand the direction of your question






Back to top
Hat Tricks
LSU Fan
Gonzales, LA
Member since Oct 2003
20914 posts
 Online 

re: John Besh's Family Table Premiers on April 6th


quote:

dont believe that i understand the direction of your question


Was there anything unique about his new show or did it pretty much seem like any other cooking show on tv?






Back to top
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22680 posts
 Online 

re: John Besh's Family Table Premiers on April 6th


It's a cooking show, but I enjoyed it. Watched my tape yesterday. Tartar sauce looked good. I love tartar sauce, though.

I liked his slaw recipe and the black eyed peas. I have the book, but I haven't looked up anything.

He said to avoid having onions cause tears, he keeps his knife blade wet when he chops the onion. I'll try that.






Back to top



Back to top