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What Do You Think Of The Name Shilo -
Track 13 - Emeril
2006
Best Of Album - 2006 - What Do You Think Of The Name Shilo?KIOZRock 105.3
New Orleans recoveryEmeril's cookbookFood Network chefsEmeril's cooking philosophyEmeril's personal opinionsemeralagasseneworleansrecoverychildrenscookbookfoodnetworkchefssandraleerachelraypanadeveal
Emeril Lagasse discussed New Orleans' recovery, promoting his restaurants and urging support for the city. He introduced his new children's cookbook, highlighting its global culinary journey and simple recipes. Emeril shared his favorite dish, panade veal with seasonal ingredients, and listed his Food Network favorites, including Bobby Flay and Giada De Laurentiis. He criticized Sandra Lee and Rachel Ray, emphasizing his preference for honest cooking. Emeril also explained his fried chicken expertise, offering to teach people how to make it without traveling.
What happened, in order
Emeril's New Orleans Recovery
Emeril discusses the recovery efforts in New Orleans, mentioning his restaurants and encouraging people to visit and support the city.
Emeril's New Cookbook
Emeril introduces his new children's cookbook, which takes readers on a global culinary journey with simple recipes and educational content.
Emeril's Favorite Dish
Emeril describes his ideal dish, a panade veal with tomatoes, arugula, and potatoes, emphasizing his preference for seasonal ingredients.
Emeril's Food Network Favorites
Emeril lists his favorite Food Network chefs, including Bobby Flay, Giada De Laurentiis, and Rachel Ray, while expressing his opinion on some of them.
Emeril's Honest Opinions
Emeril candidly criticizes Sandra Lee's cooking and expresses his dislike for Rachel Ray's style, showing his unfiltered personality.
Emeril's Fried Chicken Expertise
Emeril talks about the importance of fried chicken and how he can teach people to make it even if they can't afford to travel south.
People mentioned
Emeril LagasseMikeyEddiePaula DeenBobby FlayGiada De LaurentiisRachel RaySandra LeeTyler Florence
2,237 words, machine transcribed. Click any timestamp to jump the player there.
Emeril Lagasse. Hey, is this Mikey? Yes, it is. Mikey, how you doing? I'm doing good, Emeril. How are you? I'm super, and I can't thank you and appreciate you for having us on. Wow. You cannot. You're saying you cannot. You cannot thank me. You will not thank me. No, no, no. Emeril, it's very nice to have you on. Emeril is the star of Food Network's Emeril Live and Essence of Emeril. Thank you. Yeah. And he is also a guy. That has really helped out the city of New Orleans, which I think is pretty cool. Well, we're working hard at it, Mikey. I can tell you that. We got severely blown up and lots of unfortunate damage and things there. But, you know, we're open for business, and I have two or three of my restaurants. Delmonico is soon to open probably by mid-November. Nola's one of them, right? Do you have a restaurant, NOLA, in New Orleans? I have NOLA in the French Quarter, which opened in December, and the original Emeralds, and then Emeralds del Monaco, which is still not open yet. That got a lot more damage. And the city's open. We're ready for business. Come on down, and people ask how they can help. Come to New Orleans and spend some money and get a hotel room, eat in some of our great restaurants, and do a little shopping.
Hey, we're working hard at it every day. I was in, Eddie and I were in New Orleans. The first, yeah, the first, we've been there twice. We were there the first week of August 2004. It was a week before, a week before, maybe two weeks before. Yep. And actually could not get a reservation at NOLA. That's how popular it is. It's a very popular place, but I'm still looking forward to going there one day. Yep. And then when was the last time when you? Well, we haven't been back. We were there for a conference, and so we just haven't been back since. It's a little place right now. Yeah, I bet. The French Quarter, the warehouse district and the CBD area there, parts of uptown, there's, you know, normalcy there. You go out towards the lake and, of course, you know, the Ninth Ward and New Orleans East and all that stuff, and it's completely whacked out. Emeril, let's switch gears. Let's have a good time. Let's talk about some...
Yeah, let's talk some fun stuff, okay? Well, do it. First of all, Emeril has a new book out, new cookbook. It's called Emeril's There's a Chef in the My World, Recipes That Can Take You Places. Yep. And is this cookbook out now? It's at least today, and I'm with you guys today. It's a very exciting day. I've been working on this for a while. This is actually my third children's cookbook, although I have a feeling by the end of the week there's going to be a lot of parents that are going to be latching on to this. But basically, beside educating people and kids about cooking and safety and sanitation, this book really sort of takes you around the world. And I felt there was a lot of dishes and a lot of cultural experiences that were happening here in America that kids really weren't quite sure about. And for that matter, probably adults are not quite sure about. So from an education, it's more than a cookbook because it's about...
and it's about maps, and it's heavily illustrated. It's really, really simple to cook out of it. And it's dishes like burritos and what explains what panini is. That's cool. We take you to different parts of the world with simple recipes, and it was absolutely a blast putting this thing together. We're talking to Emeril Lagasse. Now, Emeril, I've got to tell you, all I watch is sports and the Food Network. This is the only two things that I, I mean, if I could somehow get a deal with DirecTV where I only pay for sports and the Food Network, that's what I would have because I don't watch anything else. So I am a big fan of the Food Network and the Food Network personalities. We had Paula Deen on last week. And so I'm going to ask you something that I asked Paula Deen. If you could make one dish to impress.
What would it be? Oh, man, that's a difficult question for me because I'm really inspired by the weather, and I'm inspired by seasonal ingredients. So I have a well-stocked pantry. You know, I'd probably ask you a few questions like, you know, fish or meat? Meat. Let me answer these. Meat. Meat, okay. And then I would say beef, pork, lamb, veal. Veal. Okay, and then I would say, well, right off the top of my head, I was going to make you sort of a panade veal dish that would have a little salad of beautiful, ripe, tasty tomatoes with chopped arugula and onion, sprinkled with lemon, and just a little drizzle of olive oil, and maybe a few roasted little fingerling potatoes. You know what, Emeril?
You know why Food Network's the greatest? Everybody likes food. Everybody likes food. Real quickly, because we don't have much time with you. Emeril Lagasse's got a new book coming out. Emeril, there's a chef in my world, recipes that take you places. Let me mention Food Network chefs and tell me the first thing that comes to mind. Okay. Bobby Flay. Good guy. Giada De Laurentiis. Beautiful. Paula Deen. Funny. Alton Brown. Wow. Rachel Ray. Pass. Wow. Pass. She's a great gal. Nothing just came that quickly. Why don't I say this? Say Rachel Ray again. No, I don't think I want to. That was a moment, though, Emeril. Am I to read into this? No, I love Rachel. She's busy.
Busy. Okay, Rachel Ray, busy. Busy. I'll accept that. There you go. I'll accept that. Okay. This is fantastic. The conversation we will have as soon as you're off the phone, Emeril. Go ahead. No, no, no. Listen, Emeril Lagasse's got a new book out today. Emeril. You didn't ask me about Mario. Mario Batali. He's excellent. Well, there you go. Yeah. What about these guys that are new to the Food Network that got it because they competed in a game show? Guy, I don't remember his last name. Guy, the guy that just won Next Food Network Star. Don't know him. Okay. Fair enough. Okay. The Hardy Boys. Don't know him. This is fascinating. What about Jamie Oliver? He's good. Emeril, your answers are so interesting. They are really interesting, Emeril. He's like, whatever. I'm honest. What can I say? Hey, I love it. I wish I could talk to you more.
I want to talk to you more, Emeril. Hey, well, we should do that. No, come on. I want you to... Listen, Colin tomorrow will plug the book three solid minutes, like an infomercial, but then we get to real, honest questions and answers. Tyler Florence. He's a good guy. I just am reading so much into his inflection and everything. Are you reading between the lines? Yeah. Yes. Yes. I'm human. Of course I'm reading between the lines. Emeril is the top dog over there. Oh, yeah. And he's like, whatever. He's the franchise. Yes. Like, if Emeril goes, if Emeril goes, if Emeril were to say, you know what, I don't care for that person. What are they going to do to him? Fire Emeril. Fire him. They wouldn't do anything. Exactly. You're the man. I like that. Bam. You know, listen, guys, you know, I've been there a long time. I'm on my way out, you know. What are you talking about? What are you talking about? What are you talking about? Retirement. Why? What for? Did I just bum you out? Well, why? Why would you want to retire? I've been there 11 years. Yeah, but Emeril, you're at the right now. Emeril, right now, more people know your name than ever before. Would you agree or disagree? Yes. They know your name more than ever before. Your star is only going to continue to rise the longer you stay on the Food Network. You watch morning television? Of course.
All right, watch Regis and Kelly this Friday. I've seen you. I've seen you. Oh, are you going to make an announcement? Back on. Okay. Me and Kelly. That's fantastic. Wow. Wow. Emeril Lagasse. Isn't that interesting? Deal or no deal? I love it. All right, Emeril. I'll let you go. We've got to let you go. All right. We could talk for hours. I know. Listen to me. I'm not kidding you. We could talk for hours. We'll have to do it again. Next time you're on, I'm going to see. I was afraid to tell you what my thoughts were on certain people because I thought you'd be offended like, oh, they're friends of mine. They're on the same network. That kind of deal. Because some of them I really like and some of them I can't stand. Let me tell you. Can I tell you one? Can I give you my opinion? That Sandra Lee, are you kidding me with Sandra Lee? She's gorgeous. That food is disgusting, Emeril. It's disgusting. Oh, dude. Emeril. Tell us how you really feel, baby. Come on. Emeril. Don't hold back. Emeril. Give me another one. She's gorgeous, but that food. I don't think so. No. Wow. Emeril. You're an honest person, Emeril. Tell me why Sandra Lee has a show. I feel good in makeup, too.
Emeril, tell me why she has a cooking show. I'm not the president. I don't know. Please come on again. Eddie, Eddie, Eddie, I owe you an apology. I owe Eddie an apology. Give me one more. God, I need time for this. I didn't prepare enough. I'm embarrassed. I'm embarrassed. Come on, you put me on the spot. Oh, Emeril. Well, who else don't you like? Okay, let me tell you who else I don't like. I believe that a lot of what Rachel Ray does is a put-on. Yeah. Do you think she's a good cook? I do not think that she's a good cook. Okay, say no more. Let's move on. Oh, my God. Emeril, I want you on this program every week. Oh, my God.
Every week. Every week. Every week, Emeril. I want you on every single week. You're the best. We could have a segment. Please. God dang it. Tyler, I got to ask you this one, because I really think that Tyler can cook, and I think that a lot of it is real, genuine, home stuff that he learned from home. I love... What do you think of Tyler's cooking? Be honest. Be honest if you don't like it. It is, but... But isn't there a purity to fried chicken? And people, if you don't know how to make a good, flavorful, zesty fried chicken, isn't there a place for that? Yeah, you go down the south and you go to places that do great fried chicken. And you really learn what the hell a good fried chicken is. But what if you can't, Emeril? What if you can't? What if you can't do that? What if you can't afford to go down to the south? You can't afford it, but you can watch it on television. And watch me. Watch Emeril. I'll give you the real deal. Yes! You're phenomenal. I wouldn't fib. You're phenomenal, Emeril. I have no script. You're phenomenal. I owe my producer an apology. I didn't want to have you on. I'm glad that I had you on now. Yes. You've made a fan out of me. Okay. I know you don't care. You've got a lot of fans. No, no, I care.
Listen, we should have a segment. I'm not kidding you. Or no cook. Let me tell you something. If I could somehow convince Clear Channel to give you a million dollars to do a segment with us once a week where all we do is talk honest thoughts about how you feel, I would do it. Because this was the most entertaining 20 minutes of my life. And I am not kidding you. Sandra Lee puts chocolate in Maui onions and pours it over a steak. That's all I have to say. Yeah. All right. Thank you, Emeril Lagasse. They could put it somewhere else, but anyhow. Thank you. Thank you. Thanks. Listen, guys. Nice talking to you. Look, let's do it again. Please. For sure, Emeril. Don't just say that. Don't be Hollywood with me, Emeril. For sure. Don't be Hollywood. Don't just say my people will call your people. I don't be in Hollywood. I don't go to Hollywood. Please call. I like that. You said that, so. Please let me hold you to that and please call us again. I will. Oh, that was great. Thank you, Emeril. All right. Eddie. Wow. Listen, now I got to tell you, Eddie. Eddie, there was no way that we could have known that he was going to be that. I agree with you. But that made my month. Forget it. Phenomenal.