I don't get it...the title, "Traditional Fruit Cake" doesn't really match the recipe, a pound cake with dried fruits in it. It looks good, but the title is misleading. This year I was looking for someone who'd perfected the traditional fruit cake. I've spent all summer preserving fruit for this recipe, so maybe I'll try this one next year.

I love your mixer! Gourmet cookie dough http://www.omikookies.com

Thanks so much for sharing your expertise in these videos. I just received my pasta machine today, and was getting frustrated. Now I understand what I was doing wrong. Initially, I was getting those holes you discussed, but to a much bigger extent, I now realize I was starting at a very low setting, rather than starting at 7. You have renewed my confidence in pasta making. Again, thanks so much.

I did this just now today 4:30 pm on May 8th 2009 and I had a very hard time. If you have a very expensive, cool, sharp knife like the guy in the video does then lucky you! I googled searched "how to cut skin off a salmon fillet" and this is what I get. Of course it is going to be super easy to cut the skin off a piece of raw salmon with a knife like that! Well I didn't have the privilage to work with such an awesome knife. All I had was my dull Walmart kitchen knives. So I did what I could do. I tried to cut the skin off and saw that I was losing meat by not cutting close enough to the skin. I then decided to "pull" the skin off and to my surprise it worked! So I slit a tiny cut in the corner of the fish and I slowly and gently pulled the skin off. The skin was clean and I didn't waste any meat. The only bad thing about doing it this way is that it took me over 15 mins, I c...

wouldn't this be considered a pork chop? and why would you want to trim the fat off of a pork chop, you can cook with it and just cut it off after your'v ecooked it It adds flavor (i always trim all fat from everything after it's cooked) Now I want to learn how to trim a real pork loin (ie 3 lb)

I've always flipped it once. My chef told me otherwise. A double-flip for presentation.

Flipping the eggs is all in the wrist action. If I flip the egg too high it'll land in the pan and splatter butter on me. I hate it when the chef watches over my shoulder. Then he'll correct me. I haven't seen him flip an egg though.

We know how to do that because you were our favorite instructor at TCA! We miss you! Good job on that chicken Chef!

here are the two Video's I found on makeing clarified butter. http://www.expertvillage.com/video/16527_butter-two.htm http://www.expertvillage.com/video/16528_butter-three.htm

My lobster tails for NYE came out perfect thanks to your video. I had never prepared them before, but I felt like an expert.