kitchen

This post is written in conjunction with the 30 Days of Writing, a blog challenge devised by Nicky and Mike at “We Work For Cheese.” I’ll be participating throughout the month of June. If interested, you can see my post with the details of the challenge. 

Please note that some of these posts will be serious, some will be normal, and some will be an attempt at humor. This one is an attempt at humor! 

Ahh, the kitchen.

It can be a great place, or a bad place. It all depends on how you look at it. Cooking, depending on how you do things, can be fun. Especially if you like to take chances.

A few months ago, I blogged about making clam chowder. Errr, chowdah.

I could take that blog post and paste it here and call it a day. Alas, I won’t do that. I don’t think that helps me with this challenge. Instead, I’ll just post a photo of that chowdah. It was thick, too, which is what I liked. I got props from those who had it, too, so that’s good.

With that out of the way, let’s get to the real part of this blog post.

My name is P.J. And I’m a food show addict.

I am finally coming clean.

I’m hoping my story can be something to help future food show addicts. It’s a sickness, I know. And I have to get help.

I can’t go past them when I see them on television.

From Gordon Ramsay to Bobby Flay. From Iron Chef America to Diners, Drive-ins and Dives.

The list goes on.

Watching Giada on the Food Network is like a super model making dinner for me — coming through the screen. Sheesh!

I have cheered against people on Chopped. I’ve shed tears at the tough stories people give when trying out for Master Chef. When someone screws up scallops on Hell’s Kitchen, I’m yelling “GET OUT” before it comes out of Ramsay’s mouth. And I wonder when Florian is going to really go off when he bites into a cupcake that “doesn’t work for him.”

Oh, don’t even get me started when Emeril throws some something on the dish he is creating.

BAM!

And damn, Buddy would be hellish cool to work for at Carlo’s Bakery, don’t you think?

I’m still trying to figure out, however, where the hell Adam Richman puts all that food he eats in those challenges. Anyone?

And man — how crazy is it to know people call Robert Irvine to fix their restaurants and then argue with him? Really? Come on, people!

All those succulent dishes these chefs and personalities cook up on my screen. Everything looks so perfect. It’s yummy. When Alton Brown is telling you about everything, he makes it sound so perfect.

The love that the Neelys deliver in their Southern dishes, too. Oh my. Ribs, anyone?

Goodness knows me and trying to bake is like taking a bowling ball and dropping it from the Empire State Building and expecting it to land softly. Yeah, right.

But wow does Ron Ben-Israel make me want to be a Sweet Genius.

All the competitions, too!

My oh my!

I can’t get enough of these shows. Not one bit. I’m an addict. I admit it.

What’s that you say? The secret ingredient is cheese?? Oh my yes.

Allez cuisine!

Feel free to leave a comment, or e-mail P.J. at hoohaablog [at] gmail.com. Also, please “Like” HooHaa Blog on Facebook!