@@billyannecrews6651 The viewerbase went to crap. The only ones done in the old style are on PBS, but no one really watches those compared to the Cooking Channel reality nonsense. I can't stand American Iron Chef. Yet the Japanese version is still some of my favorite programming to date.
Long ago before Emeril was an icon, I ate at NOLA. Pecan encrusted Redfish on a pecan plank paired with the best nutty/oaky wine that was recommended. The best meal I’ve ever had in my life! It was an experience that touched all the senses! The flavors, the aromas, the sound of the sizzling entre, the presentation of all plates hitting the table simultaneously. It was a celebration! Emeril himself came to our table. I’ll never forget it!
I had kind of the same experience in January of 1996. The only thing different was I didn’t get the pleasure of meeting Emeril! Thanks so much for sharing and making me realize that’s been long time ago! Lol
My wife and I got to eat in Nola’s about two decades ago it was quite possibly the finest dining experience this country boy has ever had or ever will have
I loved seeing Julia Child's re-runs and when she passed in 2004 I was sad as I was 10 years old at that point and I Loved seeing her shows glad to see this again being now 29 yrs old soon 30 in a few months.
I remember when this first aired! First time I saw Emeril too, since this was on PBS and I didn't have cable at the time for the Food Network shows. I became quite a fan boy and ate at his restaurants every time I've been to New Orleans.
If you’ve watched a lot of Emeril Live, this is a bit of a shock as his presentation is borderline ASMR here. You learn to walk before you can BAM!, I suppose. I like both styles. What a fascinating time capsule. Thanks to Emeril I know how to “folk a lemon,” i.e. use a folk to help fully extract the juice from lemons 🍋. I think of him every time I make guacamole 🥑. (I make excellent guacamole, by the way.) This was what I needed to round off my night. Thanks.
I would start with some freshly cracked oysters on the half shell, bib up and do a swan dive into that etouffee, headfirst, with a couple of ice cold Dixies on the side and then over the finish line with Bananas Foster over a scoop of vanilla ice cream and a glass of bourbon or cognac! People forget how knowledgeable and talented Emeril is - he really brought this style of food to America!
I love the way that Emeril always pronounces paprika with four syllables instead of the word’s three syllables. Pap Ri Ka . He always says Pap ah ri Kah! He is a star even with his Fall River accent that has become more Louisiana than his Falls River accent.
Well he is from Fall River Massachusetts where people don't use 'R's'. Like they say 'I got in my caa and went to the booga place and got a booga.' Makes me laugh. Emeril and Julie are a great influence on me and how I cook. Julie's roast chicken and Emeril's BAM seasoning. So good. 😊
I got Emeril's Creole seasoning from a cooking CD many, many years ago. I have added white pepper and cumin to his recipe because I like white pepper and cumin. I have been using this seasoning for well over 35 years.
Lol. Emeril is a big boy. His head swelled during and after his show with Doc and the band, etc. He made a butt load of money from the FN, the products with his name on them. His launch from FN made it possible for him to currently have 31 restaurants, FFS. No one twisted anyone. Please.😆
The best way to get the roux to the perfect color is to put out some fresh coffee grounds in a bowl on the counter by the stove. The minute the oil and flour mixture gets to the color of the coffee grounds, pour in the liquid. Dark brown rouxs are the best…but there’s a fine line between dark brown and burnt. The coffee ground trick works every time
I love his seriousness. I hope I can eat at one at one of his restaurants some day. I've made a few LA dishes at home and the roux is amazing. He also shared a spice recipe, that is so kind. It is delish.
In addition to baking the roux outright, there's also a third method. Whereby you put a heavy cast iron skillet full of flour in the oven, and bake the flour to a golden brown. Then you can store it away. Just quickly mixing your browned flower with oil makes an ultra fast rue. Of course there's a little more to it than my brief description, but I have seen this technique performed in TH-cam videos, so it's out there if you want to learn it.
It’s called a long roux according to some dude from down there. Cooked in oven low heat. I guess the guy I worked for was right haha. He was like “I worked for Emeril” every 39 secs
…Gonna refrain from talking about the suaveness Emeril adopted when sitting with Julia and talking about sucking heads, and just gonna skip to shouting out to Zatarains for keeping their foot on our necks all the years. Respect.
"...available 8 out of the 10 months of the year..." LOL (sic), and in New Orleans, such speak is perfectly acceptable and totally understandable. It truly is a different world.
Wow, Emeril as a younger man. Amazing! I also learned from Julia about his history. Pretty impressive. I heard he was from NY. Fall River? I used to work there for a short time.
I never really pictured Julia Child sucking crawfish heads while leaning over a table piled high with boiled crawfish and blue crab. I used to go to a crawfish boil put on by Red River Chemical every spring after all of the local forestry companies finished spraying herbicide on the newly planted pine tree seedlings. The guys at Red River built unique tables for eating crawfish that had a large hole cut in the center of an 8' x 4' sheet of plywood or a specially built stainless steel table of similar dimensions with the hole in the center. Beneath each table was a Rubbermaid Brute trash can where you tossed the empty crawfish heads and tails so cleanup was fast and easy. The guys at Red River sure knew how to throw a crawfish boil.
I grew up in Louisiana. 3 or 4 times a year we’d invite all the friends and family over and boil up 50 lbs of crawdads. I didn’t like seafood (everyone must have thought I’d been dropped on my head as a baby), so they’d cook extra ears of corn and potatoes for me and maybe cook a couple of hamburgers on the grill for me. Cleaning up all the crawfish shells on the ground next to the picnic table was no fun…
"Julia Child Cooking With Master Chefs" is made possible by, The Corporation For Public Broadcasting. And by contributions to your PBS station from Viewers Like You. Thank You! ► (PBS Funding Credit, Part 1 / 3) "Baking With Julia" is made possible by, The Corporation For Public Broadcasting. And by contributions to your PBS station from Viewers Like You. Thank You! ► (PBS Funding Credit, Part 2 / 3) "In Julia's Kitchen With Master Chefs" is made possible by, The Corporation For Public Broadcasting. And by contributions to your PBS station from Viewers Like You. Thank You! ► (PBS Funding Credit, Part 3 / 3)
He's so thoughtful and quiet here, well before his BAM! days. I was lucky enough to interview him for a magazine piece in 2000. I went into the interview expecting be met with a lot of ego, but he was as gentle and kind as he is here. There was a very sweet guy under his big TV persona. Here he is in his full-on FN incarnation, filmed in the year I met him. It was great to discover that his hype-man personality was mostly set dressing. th-cam.com/video/E-d5VpZJEJM/w-d-xo.html
He loved her because when he had her on the Live show on Food Network He fused over her and made her feel like the center of everything I mean is was very generous and kind he loved her and the way he showed her was do you need anything my Darling are you ok Julie it what love looks like ❤️
Hard to believe that Emeril and I used to be that young! Personally, I never liked whole shrimp in my etoufee. It is messy to peel them once they are in the sauce, and you end up eating the intestines. Also, if you peel them first, then you have the heads and shells that you need to make your shrimp stock.
I agree. My opinion once the etoufee sauce is finished the shrimp should be added, lightly cooked, and ready to eat. Then again, I have also been sauced and enjoyed the ridiculousness of peeling whole shrimp out of a stew, so to every season.....
Love’em both! As a Marylander though I shudder at the sight of crabs being boiled which to us is sacrilege- blue crabs should be steamed with Old Bay or anything similar. 🦀🦀🦀
Hi good folks of youtube. Be careful with Emeril’s old recipes using roux. Emeril was still new to NoLa back then and was used to preparing things for restaurants and making them in large batches and he uses WAY too much roux in some of his smaller recipes and the dishes come out too oily. he probably used 2-3x too much roux for this recipe.
@@redsammy7789 enormously wrong. That was very early in his career when he was at Commander’s Palace. He had spent time traveling around the state to learn from some of Prudhome’s friends, but the entire cuisine was still kind of new to him.
Etoufee south of NO does not have a roux. A gumbo has a roux. A jambalaya has a roux. But the etoufee has onions, celery (I like but my mother did not), bell pepper, garlic all cooked in a little oil. When this comes together you add the shrimp. The shrimp will make the liquid. This is a very light sauce. Add salt and pepper to taste. You may add some hot sauce (but not much). Top with chopped parsley. Sometimes my mother had a teaspoon of tomato paste. If you make a roux there is no difference in taste between a gumbo, a stew, or jambalaya.
I watched my Louisiana mother make shrimp étouffée many times and she never made a roux. Emeril’s etouffee was more of a gumbo. But I bet it was delicious!!
I love Emeril before he got all crazy with the BAM stuff. He is a great chef. Too bad Food Network got away from cooking and went the way of silly competitions and such!
This is what should be on TV!
Not cooking competitions!
Exactly. Cooking shows went to crap.
Agreed 👍 👍
@@billyannecrews6651 The viewerbase went to crap. The only ones done in the old style are on PBS, but no one really watches those compared to the Cooking Channel reality nonsense. I can't stand American Iron Chef. Yet the Japanese version is still some of my favorite programming to date.
I feel the same - love cooking shows, but hate the constant competition. Don't need or want that and avoid them completely.
Galloping Gourmet
Long ago before Emeril was an icon, I ate at NOLA. Pecan encrusted Redfish on a pecan plank paired with the best nutty/oaky wine that was recommended. The best meal I’ve ever had in my life! It was an experience that touched all the senses! The flavors, the aromas, the sound of the sizzling entre, the presentation of all plates hitting the table simultaneously. It was a celebration! Emeril himself came to our table. I’ll never forget it!
I had kind of the same experience in January of 1996. The only thing different was I didn’t get the pleasure of meeting Emeril! Thanks so much for sharing and making me realize that’s been long time ago! Lol
Never realized how much I'd enjoy Emeril without the BAM!
Oh look at little baby Emeril, he's so cute!
As a teen in the 90s, Emeril was one of my favorite shows to watch.
Me too!
He would always say, “…call your cable company and complain! Tell them that you want Smell-O-Vision!”
“BAM!”
The best!
Emeril is so calm and young. I wouldn’t have recognized him!
Wow a young Emeril - no “BAM”.
This’ll shows the real Chef I never saw on TV.❤
I was like, "I never knew Emeril had an indoor voice!"
My wife and I got to eat in Nola’s about two decades ago it was quite possibly the finest dining experience this country boy has ever had or ever will have
Same here. Back in 2001, went to Nola's, had the duck and it was easily one of the top 5 meals I've ever eaten in my life. Maybe even top 3.
Yes, I remember the duck. It was one of the best parts of the meal.
Emeril is -legit-, and I love seeing him instruct, cool and slow, without ceremony.
Emeril has forgotten more than most of us will know about cooking and his Emeril Live show inspired me to start cooking 👍
Emeril - "add 3 or 4 bay leaves" - adds 10
BAM!
I also noticed the bay leaf counting and kind of chuckled
Well, they were on the small side.
Lmao BAM
@@darkwood777wow, Some people would gaslight themselves into believing anything even in the face of the obvious, smh
I loved seeing Julia Child's re-runs and when she passed in 2004 I was sad as I was 10 years old at that point and I Loved seeing her shows glad to see this again being now 29 yrs old soon 30 in a few months.
I remember when this first aired! First time I saw Emeril too, since this was on PBS and I didn't have cable at the time for the Food Network shows. I became quite a fan boy and ate at his restaurants every time I've been to New Orleans.
@Ellie5621 Same here! I can't imagine life without PBS back then.
Julia Childs with a beer in front of her….mark that as something I never thought I’d ever see!
If you’ve watched a lot of Emeril Live, this is a bit of a shock as his presentation is borderline ASMR here. You learn to walk before you can BAM!, I suppose. I like both styles. What a fascinating time capsule.
Thanks to Emeril I know how to “folk a lemon,” i.e. use a folk to help fully extract the juice from lemons 🍋. I think of him every time I make guacamole 🥑. (I make excellent guacamole, by the way.)
This was what I needed to round off my night. Thanks.
He says etoufee so many times, I’m triggered to 🐳
agreed. usually it's a screaming match on his show between him and himself. lol
Fascinating watching such a subdued Emeril.
Just thinking the same; I don’t recall ever seeing him this phlegmatic. 🤷🏼♂️
I would start with some freshly cracked oysters on the half shell, bib up and do a swan dive into that etouffee, headfirst, with a couple of ice cold Dixies on the side and then over the finish line with Bananas Foster over a scoop of vanilla ice cream and a glass of bourbon or cognac! People forget how knowledgeable and talented Emeril is - he really brought this style of food to America!
Exactly! Mouthwatering. Bananas Foster took me back!🤩🥳😎Good Times had by ALL of us down in NOLA! 😇😁👍🤩
Dixie ain’t dea no more! It’s Faubourg beer now!🤣
I love the way that Emeril always pronounces paprika with four syllables instead of the word’s three syllables. Pap Ri Ka . He always says Pap ah ri Kah! He is a star even with his Fall River accent that has become more Louisiana than his Falls River accent.
I also noticed he pronounces mire poix, “mira poix” instead of “meer poix”! 😁
Well he is from Fall River Massachusetts where people don't use 'R's'.
Like they say 'I got in my caa and went to the booga place and got a booga.'
Makes me laugh.
Emeril and Julie are a great influence on me and how I cook.
Julie's roast chicken and Emeril's BAM seasoning. So good. 😊
i didnt know he was from lizzie borden's town. now i'm doubly intrigued.
Long before the hype, the BAM!, and audiences applauding wildly for garlic. I like the uncorrupted version better!
I got Emeril's Creole seasoning from a cooking CD many, many years ago. I have added white pepper and cumin to his recipe because I like white pepper and cumin. I have been using this seasoning for well over 35 years.
" my opinion" did you not read that?
Solid additions. I do the same.
Isn't that what cooking is, take a recipe and make it your own?
I love her!!! She said I better have another one, just eating while he goes on lollll
Julia and Emeril it does'nt get any better Lovin It !!!❤👍👍
Except for Julia and Jacques lol J/K.
@@Whodaleewho Emeril was never in the same league as Julia and Jacques.
This is the side of Emeril I missed so much once food network twisted him, thoughtful
I thought the same thing. Really enjoyed him in this video.
Absolutely, very different from the "BAM" KICK IT UP A NOTCH!!!!
You're so correct!
Lol. Emeril is a big boy. His head swelled during and after his show with Doc and the band, etc. He made a butt load of money from the FN, the products with his name on them. His launch from FN made it possible for him to currently have 31 restaurants, FFS.
No one twisted anyone. Please.😆
@@tomthalon8956 sounds like you're really confused. Are you talking about yourself???????
What a joy to watch two of the best the world has to offer the culinary world 🌎
God bless y'all
Having shrimp etouffee for Christmas. Had gumbo for Thanksgiving.
The best way to get the roux to the perfect color is to put out some fresh coffee grounds in a bowl on the counter by the stove. The minute the oil and flour mixture gets to the color of the coffee grounds, pour in the liquid. Dark brown rouxs are the best…but there’s a fine line between dark brown and burnt. The coffee ground trick works every time
I love his seriousness. I hope I can eat at one at one of his restaurants some day. I've made a few LA dishes at home and the roux is amazing. He also shared a spice recipe, that is so kind. It is delish.
I make my roux on the stovetop. Very low heat, and let it cook, stirring occasionally, until it is the color you want. Very easy!
The new way is to cook the flour on the stove before you add the oil until you get the color you want
@@TexasScout
I’ll try it!
Like my father before me I cook for a living, and have for over 30 years. We have both won awards. I had no idea you could bake a roux...
In addition to baking the roux outright, there's also a third method. Whereby you put a heavy cast iron skillet full of flour in the oven, and bake the flour to a golden brown. Then you can store it away. Just quickly mixing your browned flower with oil makes an ultra fast rue. Of course there's a little more to it than my brief description, but I have seen this technique performed in TH-cam videos, so it's out there if you want to learn it.
One of the great thing about our industry is that there's always an opportunity to learn something new.
It’s called a long roux according to some dude from down there. Cooked in oven low heat. I guess the guy I worked for was right haha. He was like “I worked for Emeril” every 39 secs
Always be a learning
…Gonna refrain from talking about the suaveness Emeril adopted when sitting with Julia and talking about sucking heads, and just gonna skip to shouting out to Zatarains for keeping their foot on our necks all the years. Respect.
Emeril made the world a better place. He inspired me to become a chef, (or stay a chef) I really miss him.
He is still there.....late at night you can catch him selling air fryers on various infomercials.
@@baritonebynight go get a life.
"...available 8 out of the 10 months of the year..." LOL (sic), and in New Orleans, such speak is perfectly acceptable and totally understandable. It truly is a different world.
I remember as a boy in early 60's Julia was on my local TV in Boston.
this man is almost zen-like compared to his later personality. i was just waiting for a "BAM"
I do believe I'll give room service a jangle and have them send up some Étouffée
Etoufee means SMOTHERED!!!
-New Orleans Native
Yes, literally muffled. ;). Here’s Emeril flying solo w/o an audience and band in a studio. No gimmicks.
Julia X Emeril = ❤️
Wow that was easy . Thought it was crazy complicated . Going to try it this week
Wow, Emeril as a younger man. Amazing! I also learned from Julia about his history. Pretty impressive. I heard he was from NY. Fall River? I used to work there for a short time.
Loved this... thank you for sharing!!!
I never really pictured Julia Child sucking crawfish heads while leaning over a table piled high with boiled crawfish and blue crab.
I used to go to a crawfish boil put on by Red River Chemical every spring after all of the local forestry companies finished spraying herbicide on the newly planted pine tree seedlings. The guys at Red River built unique tables for eating crawfish that had a large hole cut in the center of an 8' x 4' sheet of plywood or a specially built stainless steel table of similar dimensions with the hole in the center. Beneath each table was a Rubbermaid Brute trash can where you tossed the empty crawfish heads and tails so cleanup was fast and easy. The guys at Red River sure knew how to throw a crawfish boil.
Heads up everybody.. for those paying attention, you just got Emeril's secret recipe to his cajun spice mix :-)
He published it in one if his early cookbooks.
@@allisonp7041 Yes, it's never been a secret. He's also shared the recipe on a few of his shows.
I'm just going to buy his products. I don't have the time to make it.
I've never seen emril so calm..
I grew up in Louisiana. 3 or 4 times a year we’d invite all the friends and family over and boil up 50 lbs of crawdads. I didn’t like seafood (everyone must have thought I’d been dropped on my head as a baby), so they’d cook extra ears of corn and potatoes for me and maybe cook a couple of hamburgers on the grill for me. Cleaning up all the crawfish shells on the ground next to the picnic table was no fun…
Wow. This is so cool to see!
Oh my goodness... Watching @ 7:00am and am already craving efoufee...
3:25. Had no idea there were only 10 months in a year Emeril!
A young Emeril BAM!!,
From Louisiana with Massachusetts accent.
Such a good teacher.
Julia was....Emeril was more of a showman for people who were not interested in cooking.
No wonder homie became a TV star. Even then he has the charisma and cool neighbor vibe.
Crawfish Etoufee with a big slab of blackened catfish on top. This shrimp ettouffe looks pretty tasty too, keto got me missing rice today,,,
Take a drink every time that Emeril says "etouffee" 😂 OK, Emeril, we get it. It's etouffee 😂.
Julia's going to town on those crawfish! I would, too, along with that andouille.
THAT WAS GREAT
Said three bay leaves, tossed in 10 classic Emeril 😂
I think they were big and he broke them into pieces
"Julia Child Cooking With Master Chefs" is made possible by, The Corporation For Public Broadcasting. And by contributions to your PBS station from Viewers Like You. Thank You!
► (PBS Funding Credit, Part 1 / 3)
"Baking With Julia" is made possible by, The Corporation For Public Broadcasting. And by contributions to your PBS station from Viewers Like You. Thank You!
► (PBS Funding Credit, Part 2 / 3)
"In Julia's Kitchen With Master Chefs" is made possible by, The Corporation For Public Broadcasting. And by contributions to your PBS station from Viewers Like You. Thank You!
► (PBS Funding Credit, Part 3 / 3)
Look how young Emeril looks!
8 out of 10 months of the year.
Whoa whoa...did he just explain his secret "Essence" spice mixture?
Dined at Commander's Palace when Emeril was the king. Girlfriends parents took us out for dinner before Prom
BAM !💥
Long before he kicked it up a notch
This is the first time that I’m hearing him speak without sounding so Emeril 😂
"Eight out of ten months of the year" Damn we lost a couple somewhere
Drinking Game: Every time Emeril says "Étoufée"
At the moment when Emeril poured the beer in, I realized he deserved all the success he obtained afterwards.
And he still deserves all that success. The man is a legend. ❤️
BAM!
How fantastic
HA! he's from Mass. and that's how you pronounce it - Whista-Sure
Emeril, child cooking prodigy, was only 14 when he made this video with Julia.
in this video Emeril is actually 34.
What year was this?
He's so thoughtful and quiet here, well before his BAM! days. I was lucky enough to interview him for a magazine piece in 2000. I went into the interview expecting be met with a lot of ego, but he was as gentle and kind as he is here. There was a very sweet guy under his big TV persona. Here he is in his full-on FN incarnation, filmed in the year I met him. It was great to discover that his hype-man personality was mostly set dressing. th-cam.com/video/E-d5VpZJEJM/w-d-xo.html
Emeril knows how to cook
Emeril was so young here!
His eyebrows are STRONG.
Did anybody else curse when he put in the Worcestershire? Seemed like a lot. 😂
He's so mellow. Lol.
I like how gently he spoke back then
BAM!
He loved her because when he had her on the Live show on Food Network He fused over her and made her feel like the center of everything I mean is was very generous and kind he loved her and the way he showed her was do you need anything my Darling are you ok Julie it what love looks like ❤️
Hard to believe that Emeril and I used to be that young! Personally, I never liked whole shrimp in my etoufee. It is messy to peel them once they are in the sauce, and you end up eating the intestines. Also, if you peel them first, then you have the heads and shells that you need to make your shrimp stock.
I agree. My opinion once the etoufee sauce is finished the shrimp should be added, lightly cooked, and ready to eat.
Then again, I have also been sauced and enjoyed the ridiculousness of peeling whole shrimp out of a stew, so to every season.....
"8 out of 10 months a year"
AHA!!! See that hot sauce? My all time fave: Crystal Louisana Hot Sauce!!!!! 💋
Baby Emeril!
Love’em both! As a Marylander though I shudder at the sight of crabs being boiled which to us is sacrilege- blue crabs should be steamed with Old Bay or anything similar. 🦀🦀🦀
Hi good folks of youtube. Be careful with Emeril’s old recipes using roux. Emeril was still new to NoLa back then and was used to preparing things for restaurants and making them in large batches and he uses WAY too much roux in some of his smaller recipes and the dishes come out too oily. he probably used 2-3x too much roux for this recipe.
Yes, and his water to vegetables to crawfish was all wrong in that boil in my opinion
@@redsammy7789 enormously wrong. That was very early in his career when he was at Commander’s Palace. He had spent time traveling around the state to learn from some of Prudhome’s friends, but the entire cuisine was still kind of new to him.
Yeah where I can find one of your cooking videos, food recipes and how many restaurants do you ever use to own?
@@julioe.martinez4606 Ask any cajon, when he gets to taco rolling, we will let you chime in ok.
@@redsammy7789 taco is a stereotype everyone one have his own version and everyone called the original…💋
Bam
The beer likely gives the rue a different favor vs traditional.
Oh my god, he looks so young!
I think emeril said etoufee a minimum of 60 times. 😆 it sure sounded yummy though
I feel old bammmmm lol
Etoufee south of NO does not have a roux. A gumbo has a roux. A jambalaya has a roux. But the etoufee has onions, celery (I like but my mother did not), bell pepper, garlic all cooked in a little oil. When this comes together you add the shrimp. The shrimp will make the liquid. This is a very light sauce. Add salt and pepper to taste. You may add some hot sauce (but not much). Top with chopped parsley. Sometimes my mother had a teaspoon of tomato paste.
If you make a roux there is no difference in taste between a gumbo, a stew, or jambalaya.
So you're more of an expert than Emeril?
Actually he is a hundred percent correct. What Emeril made was much more of a gumbo than an etoufee.
@@johnorabone6112 Leah Chase was much more of an expert than Emeril ever will be....and no....Emeril is wrong. He made a gumbo like dish.
I watched my Louisiana mother make shrimp étouffée many times and she never made a roux. Emeril’s etouffee was more of a gumbo. But I bet it was delicious!!
I'm from Houma, LA and been cooking cajun food my whole adult life, 51 years old. I've never heard of or seen anyone make a roux for a jambalaya....
Wow its been a minute.
What is the difference between this and a gumbo? Don't judge me, just seen so many recipes similar to each other
It's notable how at-peace people were back when sanity was in charge.
I love Emeril before he got all crazy with the BAM stuff. He is a great chef. Too bad Food Network got away from cooking and went the way of silly competitions and such!
Took a culinary test to get a job at commander's Palace, passed it with flying colors..... but failed the drug test. 😭
Food Network is lost. Most shows end with a countdown.
Emeril is a great chef, but he'd be nothing without Julia Child.
2:34 that cayenne pepper expired in 1994
Video produced in 1993
@@vaughngaminghd I know it just shows the age of the video. Emeril looks like a baby lol