Comments on: Jicama Substitution

By: Janice

Janice — Tue, 02 Mar 2010 21:07:36 +0000

I am searching for an “everyday” skillet. My daughter looked everywhere locally to buy me the cast iron skillet that you use on the show…she did not find one…I now see that it can be purchased through this site. Can you please tell me which to buy…for what…cast iron or non stick????Years ago, everything was cooked in cast iron…then with the “flat” top stoves they were no longer used…I have a gas cook top…again which should I buy…cast iron or non stick for everyday use????

By: jordan hall

jordan hall — Tue, 02 Mar 2010 20:10:28 +0000

for my sixteenth birthday im going to ask for your cook ware

By: jordan hall

jordan hall — Tue, 02 Mar 2010 20:07:36 +0000

Rachael i am a freshmen in highschool and am looking for a culinary school. you are a major inspiration for me do you have any recomendations for a school. sadly im at school when your show is on cannot wait to be a chef i am excited about this and hope i hear from you soon. thankyou jordan

By: Laurin

Laurin — Wed, 17 Feb 2010 10:15:37 +0000

Hi Rachael

My father recently found out he has life threatening heart problems & is now required to eat food low in sodium. So low that we are having a hard time finding complete meals and snacks that are both appealing and filling. I was wondering if you have or know of recipes that are heart healthy, easy to cook and low in sodium. I want to find good meals that are packed with heart enhancing elements to give my father the best chance possible without depriving him of one of the enjoyments of life, the taste of good food.

By: Elaina

Elaina — Thu, 11 Feb 2010 01:09:25 +0000

I found the Jimcama’s at WalMart. I live in rural Indiana and was surprised to find them there.

By: Fia

Fia — Tue, 09 Feb 2010 20:55:01 +0000

Hi Rachel,
I love watching your 30-minute meals, and I make your recipes all the time. I saw a show recently (I think it was on Thursday, Feb 4) in which you prepared a delicious-looking fancy chicken dish with tarragon, cream, shallots and mushrooms. I have searced through your on-line recipes, and I can’t seem to find this one! Please help! Thanks, Fia

By: KAHUNA

KAHUNA — Tue, 09 Feb 2010 06:33:20 +0000

Any under ripe pear will do(asian pears get to be expensive) I would almost think that a yam raw might do the trick if it is getting a fine chop or shoestring type cut

By: Vera

Vera — Mon, 08 Feb 2010 18:56:24 +0000

Hi Rachael,

I am trying to find an easy way of making cannoli, I used to eat them back in New Jersey, but I don’t recall them ever tasting of looking like cheese, is there another way of making the filling? And what is the best, easy way of making the cannoli?

Thank you.
Sincerely,
Vera