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Roll Call

Ever wonder what the people in your neighbourhood think about food and music? The Roll Call always reveals some interesting insights, click below for more complete Roll Calls.

Who are you?
Marika

See Other Roll Calls:
• Quincy
• Peter Joseph
• Anne Marie Ellis
• Nathalie Bergeron
• Celine Wong
• Jay David
• Darren
• Charmaine Huet
• Xavier Ponce de Leon
• Chuck Ortiz
• Lara Ceroni
• Stephanie Tan
• Lee Ann Spykerman
• Karen Gordon
• Ian Sterling
• Farah Mohamed
• Randy Dong
• Holly Cybulski
• Sarah Mitchell
• Shareba Abdul
• Danny Devlin
• Roger Travassos
• Larry Orton
• Hans Sell
• Samantha Pickard
• Jesse Saltzman
• Neil Brown
• Sacha El Wakeel
• Peter Vivona
• Ben Sharp
• Jim MacPherson
• Claudia Bianchi - Superstar Food Stylist
• Derek Comastra
• Joanna Dine - Warner Publicity
• Jaclyn Atwood - Super Publicist
• Ken Green
• Jen
• Kevin Pennant - Publicist
• Samantha Pickard - Publicist
• Shana Narciso Evans - Food Event Planner
• Vivian Barclay - Music Lover, Wine Jelly Freak
• Signe Langford - Food Writer
• Sebastien from Simple Plan
• Julia Calbassi
• Kenneth Montague
• Mike Frank
• Julie Crochetiere
• Kim Cyr
• Justin Nozuka
• Hanif Harji
• Jonathan Ramos
• Jasen Rockliffe
• Alan Vernon
• Daniel Victor
• John Higgins
• Arlene Stein
• Jeremy Taggart
• Al Magee
• Keith Harris
• Sol Guy
• Voula Halliday
• Roz Bell


Community

To submit your own questions or comments please send an email to community@rogermooking.com

Phillipines Love!!!
From: Jeremy via Facebook
I am a big fan of "Everyday Exotic" shown here in the Philippines on Discovery Travel and Living. Learned a lot from your show :-) great chef, great performer! All the best!

Naomi wants to say "thanks!"
Hi there!

Just wanted to say thanks for choosing me as the winner of February's "They love me" contest. The Artisan Salt Basket arrived today and looks amazing... luckily, my husband knows what to do with the contents, so I think I'll be looking at some great meals for the next little while.

Thanks again!

Naomi

From Malaysia with Love.
From: Real_Matapusi via Twitter
Yay - My favourite cooking dude @rogermooking is on right now channel 9 ... he's helping teach me to cook... :P

Where is the Roger Mooking Cook Book?
From: RunNDP via Twitter
2 words: COOK BOOK (with loads of photos). 2 more words: pretty please.

Some love...
Hi there,

My name is Sandy. I think Roger is an amazing man...love his show, recipes, music and larger than life personality!

Roger ROCKS the Food Channel!!!

Best,

Sandy

I announced the launch of Everyday Exotic in the U.S. on The Cooking Channel and this is what you had to say.
Sabrina - How wonderful for you!!

Rosie - THAT'S SO AWESOME!!!! GOOD FOR YOU!!

Rebecca - That is great!

Amy - still seeing your TV ads here in Thailand- you're an international STAR, bro-in-law of my best friend! (therefore I am ALSO famous. :)

Michael - Very cool... Congrats man!

Andrea - Great!!! congratulations.

Kary - Big Congrats! That's Huge :)

Suzanne - Next step is around the world!!! Congrats!

Tara - Well lookie at you. Congratulations, Roger!

Erin - This really is big news!! Nicely done!

Leanne - Niiiiiiiiice! (can't say it like you do...)

Carolyn - Congrats!

Liz - Yay cuz! Proud of you... Congratulations!

Robin - Chng great!!

Krista - That is HUGE! Congratulations Roger!

Erin - That's awesome!!!!

Mike - nice

Lois - Sweet

AClaireBeauty - go roger go!! congrats!

DivaQBBQ - Congrats. They will like your style so much down there.

dvln - dude that's BIG. Congrats!!!!

jyotika - Congrats Roger! :) Now can we throw a big party???

platoputas - Congrats Roger!! That's big time!

real_matapusi - Great News :) Well done. So you mean you were airing in NZ before the US? I thought we were always so behind.... :)

wonTONfm - great mention in the times. Nice to see CDN talent on U.S. TV.

Some Everyday Exotic love...
Hi there,
I just wanted to drop a line to say that I caught your show for the first time this weekend and it was FABULOUS!  You're very entertaining and the Nori Crusted Salmon is definitely something I will try and replicate in my kitchen.  Thanks for making good cooking look moderately easier for those of us with 10 thumbs in the kitchen!
Cheers,
Shana

You can also check out Roger on Twitter or Facebook!
From: Town Crier
www.twitter.com/rogermooking & www.facebook.com/rogermooking

I posted via Twitter: Do you think that we will make it to 2012? So many tragedies and speculation?
You responded:

Cathie B. - I hope I make til the weekend-are you kidding me, 2012?

Rose S. M. - live everyday as if it's your last...the rest are all opinons & predictions :o)

Rich B. - y2k all over again. whatever.

Dione T. - one day at a time.

ChicoSousa - I believe will make it, & beyond.

freshsince82 - thought pervoking isn't it. Almost scary

Roger posted via Twitter: Are artists vessels or generators?
Signe - Conduits.

Todd - Artists are creators of their own paradigms.We see it is as it truly is and bring truth to the masses in a light they can see for themselves.

Véronique - both

Michael - Vessels of generation?

Using that Shortrib sauce.
Of course I can hook it up. Go to www.rogermooking.com/recipes and look for the recipe for Fettucini with Brown Sauce and Peas. Its all the way near the bottom of the recipe list. This recipe is crazy delicious. Download the "home version". Let me know how it goes. Enjoy!!!

Cilla has left over Short Ribs sauce...hmmm???
Last week I made a pot of beef short ribs in a broth with red wine and beef broth (and sauteed onions, garlic, carrots, celery and herbs). After the ribs were gone, I had so much of this tasty broth left that I froze it - I just didn't have the heart to throw it out. I'm thinking of making the short ribs again and was wondering - can I use this frozen broth for it again? If not, any ideas what I can do with this left over broth?

I know you're a busy guy and if you can't get back to me, it's no problem. Just thought I'd ask someone who truly knows food! :)

Cilla

Mmm Thai Basil...
Shar O. writes: absolutely luved your Thai Basil soup episode today!! made me so hungry :) can't wait to make that along with the asparagus crepes!! this show is one of my favorites on my favorite channel

Everyday Exotic Love!
Muhammad F. writes: Hi, I love watching your show Everyday Exotic on tv!

New Zealand What Up!?
Joanne Ah K. writes: Roger - Just watching your show at the moment here in New Zealand - you have fans down here :) Keep on doing what you're doing. Me and Mum think you're fab :)

Recipe Love!
Karen H. writes: I made the spiced ground beef with Maple Syrup Sauce last night and boy was it ever good. A new family fav.

Husbands Beware...
Susan P. writes: Hey Roger! Love your food, love your music! Your show has inspired my man to be my "sous chef" in the kitchen! I cannot tell you how grateful I am! LOL

Greetings from Taiwan!
Jasmin L. writes: Hey Roger, greeting from Taiwan, your " Everyday Exotic " is airing here on Travel & Living Channel, enjoy watching your own style on cooking~

Check out the Grill!
Hi Lyne,

Thanks for the e-mail!

The name of the grill brand is AEG Grill, and the company that the production got it from is Euroline Appliances.

I hope this helps - keep watchin' the show!

Love that Grill on Everyday Exotic! Need some help finding it!
Hi, My name is Lyne, and I'm from Québec,

I always watch Everyday Exotic and I would like to buy for myself a grill like Roger uses on his show, it seems to be a single gas grill cooktop and I have tried to look for that on the internet but can't find it......can you tell me what is the brand of this so I can take a look at it.......

Amy Verner posted via Twitter:
What will get this city gal to Burlington? No, not coats! L12 Dinner at new resto Eatalia. Molto Buono

Roger posted via Twitter - "Look out new episodes of Everyday Exotic. Better than ever."
Amy - I saw a promo for your show here in Thailand! I was in a hotel in Chiang Mai, and I jumped up and yelled at the TV. it was very exciting. I can't remember if it was CNN or the Discovery Channel, but the Brit voice-over tried to rhyme "Mooking" with "cooking" and it kinda worked. Congratulations!! :)

Erin - Ya, when???

Sheila - WHEN ARE THEY GOING TO START AIRING?! I CAN'T WAIT!a, when???

Shareba - Can't wait to see them :)

Andrew - ok...i'll see in discovery travel and living

Roger posted via Twitter - "Who loves Persimmon?"
Voula - Oh! I do I do I do I do. Make a stunning steamed pudding with them. What are you doing Mr. Mooking? ;)

Abbey - Love them. Is that a new obedient ingredient?

Shauna - Like them, not love.

Marian - Who loves buddhas hand?

Lois - Nope !! Never to sour !!

Rachelle is a hit!!!
Rachelle - Tested your recipes for soy green beans and trini style chicken w/plantain...thx, they were a hit!

marcetotw posted via Twitter:
Unreal food at Eatalia. thank you and congrats. In Burlington of all places.

Mmm...King Oyster Mushrooms...
Hey Laura,

Thanks for the e-mail!

Yep, the King Oyster Mushroom Episode is quite delicious! I’m glad you want to try it! Below is a link to the King Oyster Mushroom Episode recipe page. There, you will find all three recipes you are looking for to make the entire meal!

http://www.foodnetwork.ca/recipes/Side/Cheese/recipe.html?dishID=9760

Keep watchin’!

King Oyster Mushroom Recipes please!
Hi Roger,

My name is Laura and I love watching your show, Everyday Exotic, on Food Network. I just finished watching the episode where your obedient ingredient was King Oyster Mushrooms. I was drooling over how good everything looked and didn't even think to write down the recipes. I was hoping to get all three to make for a dinner party that I am having in the near future.  Thank you.
 
Laura S.

Recipes hooked up...
Hi Anna,

Thank you so much for your e-mail.

Here is a link to the coriander and cilantro show:

http://www.foodtv.ca/everydayexotic/RecipeDetails.aspx?dishid=9594

If you are watching the show and need any of the recipes, please always check out www.foodtv.ca/everydayexotic they are all there!

Thanks!

Need a recipe - HELP!
Dear Roger,

I just caught your show on TV and stupidly did not have pen and paper on hand. It was a recipe for meatloaf using cilantro served with a tomato chutney. I am unable to find both these recipes on your websites. Can you assist?

Thanks so much,

Anna

Burlington is excited!
Hello Roger,

We can't wait to have you open your restaurant in Burlington! My name is Sue and I'm a downtown Burlington resident and the owner of the outdoor power walking organization that I'm sure your crew has seen zipping past the construction site for a few weeks now.

I've been sharing the news with my members and I can't wait for the unveiling of your creation and the intensity and energy it will bring to our downtown core.

I would love to promote the opening with my group when you're ready so I'll stay tuned on your website!

Sincerely,
Sue

I posted via Twitter: If there were only 3 ingredients left what would you want those to be?
You responded:
Jason S. - garlic. salt. soup stock.

Venk C. - Chili, onions, garlic (you didnt say anything about being social with people after)

Mary L. M. - Garlic, vine ripened tomatoes, olive oil.

Natalie C. - Tai Garlic, onions & stock.

Shareba A. - Garlic, Butter, Bread

Marika J. R. P. - Cheese, garlic, pasta

natashanair - chili, chocolate and bacon

cbgaines - last 3 ingredients: evo, lemon, garlic.

Moiz H. - garlic, salt, wheat (i'm noticing a theme)

Signe L. - butter, sea salt, garlic

Cee A. A. - sugar....sugar....SUGAR!! lol.

Benjamin V. D. B. - barley, hops, yeast

Some Everyday Exotic fan love...
Watching water chestnuts! Love seeing the pics of your family!

Cathie B.

But sadly...
The 'Wall of Spice' is specially designed for the set! I am seriously trying to figure something out for this because so many people ask me about it, it's crazy!

Gloria is willing to travel far and wide for the 'Wall of Spice'...
Good evening,

I am not sure if I have the proper e-mail, however, first of all I love your cooking show. I'm from Sardegna and have a great passion for cooking. I am renovating my kitchen and love the spice rack that you have in your kitchen. I have searched high and low for one like that. Is it custom made or is it something that can be purchased there in Toronto? Unfortunately I live in the Okanagan and if I can purchase it there, I would make a trip to Toronto just for that. I truly have my heart set on it.

I am hoping that you can lead me in the right direction. I thank you in anticipation.

Regards,

Gloria T.

Some Crock Pot love from Mary - our Crocktoberfest Winner!
Just wanted to let you know that the Crock Pot arrived in Calgary and has already been put to good use - made Louisanna Style chicken.

Also my daugther Lauren thanks you as she is the recipient of my old Crock Pot!

Thanks again,

Mary Tamaki

I asked via Twitter: What is your all time favourite soup?
You responded:
natashanair - french onion!

steph_tly - Clam chowder!

Piercemum - Broth Soup - Chicken Vegetable or Won Ton Cream Soup - New England Clam Chowder or Cream of Asparagus

stopwatchheart - Butternut squash. Any variation of this classic. I've made a curried apple & butternut squash soup once - delish. :-)

Suzy F. - A Portuguese soup Called "Caldo Verde" which is basically a soup made with pureed potatoes and water as the base & Collard greens & portuguese sausage

Sabrina V. A. - Borscht!! Mmmmm...

Larry T. G. - spicy thai soup

Robin C. - tomato!

Cilla T. - Curried butternut squash!

Jason S. - pho!

K M. - sancocho, either venezuelan or colombian style

Natalie C. T. - I'd love some sancoche right now!

Lois U. - Mannish Water/ Goathead Soup JamaicaMix

Maria V. - Any home-made soup made by my Mum! The best!!

Michelle S. - I'm with Suzy, Caldo Verde is niccceeeee!!!

I asked via Twitter: What would you love to be eating right now?
You responded:
Larry T. G. - Lobster and butter.

Venk C. - Some nice bbq pork and chicken congee with a century egg.

Aleem S. - 12 hour ,apple and cherry wood smoked bbq beef ribs,w buttermilk cheese biscuits,a retarted macaroni n cheese pie,dirty rice,memphis style fried chicken,colslaw,and '' red kool aid!!!''

Robin C. - RIBS!!!!

Marika J. R. P. - Lamb shank with a glass of red.

Claudia Li-G. - Wunderbars!!! LOL

Jennifer C. - old timey fudge

K M. - Curtispasticho

Sherry M. - Haka noodles and shrimp!!!!!

wonTONfm - What would you love to be eating right now? <-- crab cakes

cbgaines - Roasted marshmallows.

Frederik A. - Korean BBQ man, and you know it!

Lois U. - Your cooking !!!!

Maria V. - Indonesian food!!!!

Shareba A. - jamaican patties... good ones

Benjamin V. D. B. - sushi or Indian ... followed by generous amounts of Lindt white chocolate

Karen P. - Some spicy, sour, hot, noddle...eeee soup

Karen P. - Make the Noodle....eee soup. Later a big cup of dark hot cocao with a little chilli powder!

Everyone wants a piece of the "Wall of Spice"...but...
It is unfortunately a custom made item in the studio - we've been getting a lot of people inquiring about it so I'm workin' on somethin' for all of you out there who love it!

Alex loves the "Wall of Spice"...
Hello Roger!

I love your show! You have inspired me to be more creative with different seasonings in my cooking.

I was wondering where you got that beautiful spice wall that is in the kitchen on your show.

Is it something that was premade or was is custom designed?

Thank you so much!

All the best,

Alex

I asked via Twitter: Has anyone ever baked eggs?
Andrew - Shirred Eggs?

LIZ - 400 degreess 10-12 mins depending on what your bakin in and weather you stir the egg

Gina - The closest I've come is putting it in a baked custard but that doesn't count. Oh... making a quiche LOL!!!

Maria - Yes I have. - A put an egg in ramekins) along with some finely chopped green onions, red pepper, mushrooms, salt, fresh pepper, and dash of cream.. Sprinkle with fresh Parmigiano or an age cheddar..Whoa-la!

Bruno - try it with fresh truffles

Abbey - In a muffin tin lined with bacon or ham.

Sheryl - In tomatoes. They're awesome for breakfast.

Eric - i've cooked eggs baked.

Karen - yes!!! In a ramekin.. years ago. Yummy!

Suki - Isn't that what you do in a frittata? In the oven.

andreachisholm - I've always wanted to try baked eggs....do you have a good recipie? BTW... I'm a huge fan... keep up the great work!!

Curried Mac and Cheese Recipe Served Up!
Hey Dave, thanks so much for checking me out! The Curried Mac and Cheese is awesome - you should definitely try it. Here is the link to the Everyday Exotic website - check it out!

http://www.foodtv.ca/everydayexotic/RecipeDetails.aspx?dishid=9728

Lovin' the Mac and Cheese...
Hey Roger,

I caught you on Chris and Steven and was curious about your music and recipes so I visited your website.

Looking good and sounding really good.

One thing though, I found something called Curried Mac and Cheese but couldn't get the recipe to open.

My family and I are huge Mac and Cheese lovers. I was wondering if you could help me out with it.

Thanx

Dave

Well, the 'Wall of Spice' is popular but...
Unfortunately, the 'Wall of Spice' is currently unavailable in stores. The wall was built specifically for the set, but I'm working on changing that for all of you 'Wall of Spice' lovers out there!

Zeenat wants to know:
Hi,
Huge fan of the show, absolutely love the kitchen. Can you tell me where to get the spice rack?
Please and Thanks

I posted via Twitter: "What does everyone do with leftover turkey besides sandwiches and soup?"
You responded:

Sanjiz M. - TURKEY SAMOSA'S LOL

Maria V. - I usually convert leftovers into a turkey pot pie with a wine sauce and veggies. Or a cold turkey salad, with chopped celery, cranberries and diced green apples, dressed with lemon juice and a bit of mayo.

Deena M. - It was -14 this morning in central Alberta.... looks like turkey soup this afternoon with home made biscuits! Yum!!

Shauna M. - Nothing fancy, but a good hearty Turkey chilli is always good on a cold day. And the good thing is, you can always freeze it for a meal later.

Roland M. G. - Thanksgiving poutine.... stuffing, turkey, gravy on fries.

Gina D. - Casserole, stir fry with rice veggies...

Mary L. M. - Turkey crepes with mushrooms and a lovely bechamel sauce.

Lois U. - Turkey Waldorf Salad !!! mmmm

Bruno E. - add some mushrooms, little veal meatballs and a bechamel veloute. Serve with Fresh Parsley in a Puff Pastry with Homemade French Fries. Bon Appetit!!!!...Go really wild and top this off with some Fresh Hollandaise or Bernaise. Hopaaaaa!!!!!

Lisa P. R. - pie!

Voula H. - Turkey gets to show up in Indian cuisine. Sometimes Mexican cuisine. It works really well with a variety of recipes both cultures.... Possibilites are endless!

Frederik A. - give it to my chicken

scottstar - Turkey curry.... Totally fab

AClaireBeauty - turkey fajitas or turkey quesadillas!

trlewin - Hash, or curry, or pot pie

UglyYomiThing - Leftover turkey makes for a simple and easy stir fry, imo. When mixed up with noodles and veggies, anyhow.

TasteTO - We just had chicken (just 2 of us), but risotto will be where the leftovers end up. Or pot pie.

gcorneil - Turkey Tertrazzini is a tradition with my family. Delicious!!

I posted via Twitter: "Who else has a crush on Alyssa Milano?"
You responded:

Les L. - ooo me me me !

Terry K. - count me in!

Mia M.-B. - Again, I DO!

Bee R. - My husband :)

Craig M. - count me in

Eric Z. - I have a crush on you

Grace K. - She hasn't aged!

Priya J. - Who's the boss? Alyssa!! :)

I posted via Twitter: "Pork Loin, Caraway, ????"
You responded:

Signe L. - Caraway is pretty strong, no? How about fennel seeds?

Dave T. - How about apple or cherry?

Eric Z. - dill weed.

Mary L. M. - Mustard seeds! Yum!

C.S. M. - maple bacon

I posted via Twitter: "What did you all have for dinner last night?"
You responded:

Erin G. - A frozen yogurt at the airport :( What about you?

Suki G. - Nacho chips and cranberry juice.....:(

Signe L. - I was at a pot luck and there was, porcini risotto, curried pork tenderloin, chicken in cream sauce, a killer hot spinach and lentil dahl. And I made a delish gluten-free birthday cake with the BEST maple buttercream ever, in the whole world! ;-)

Karen G. - Some room temperature thin slices of bison roast, with hot accompaniments--mashed garlic new yukon potatoes with chives and swiss chard and garlic fried in a little olive oil.

Debbie C. - My goodness ... can I borrow some of your friends Roger?? They know how to EAT!!

Aleem S. - Chicken tomatoe chutney!!!baby!!

Voula H. - Mmm... the first beef stew of the season. It was delicious and hearty and warming after the great day we had working the Evergreen/Slow Picnic.

Les L. - lol , hotdogs n tater tots , was kids choice night.

Cindy S. - Had dumplings!! and I'm going to have more tonight!! YUM!

Jason S. - leftover veal stew

Phillip D. - K.D!! lmao

Elaine L. - homemade mushroom cheddar burgers and cole slaw - I love take out food, but prefer to make it myself!

Leanne D. E. - Sweet and spicy Thai glazed salmon with rice and broccoli!

Carla L. M. red/roasted pork tenderlion rubbed with worches,dijon,onion mix, baked potatoe, carmelized onion/celery/califloweer

Shareba A. - Homemade Chicken Wings and Fried Rice

Natalie C. T. - Avocado sushi and Kal Bi.

Darcy S. - Roasted turkey breast (couldn't wait for next week!), mashed sweet potato/yukon gold potato (done with the ricer for the smoothest result!) and sauteed savoy cabbage.

Bruno E. - see my profile and you'll know

Frederik A. - pasta with a courgette-tomato-sliced bacon-cream sauce.

Karen P. - Salmon filet with blue corn chip crust and lime/jalepeno foamy butter sauce. Not exactly a "fall" dish but - yum!

Jennifer F. H. - Uh, little ceasar's pizza - with crazy bread

Vijaya S. - Roasted tomato soup. Rich, velvety, and the perfect remedy for a horrible cold.

RestaurantBoy - Big bone in rib steak, washed down by a Vistalba Corte A- huge Malbec from Argentina, garlic smashed potatoes, shrooms. WoW!

We're working on it!
Hello Evguenia,

That is a very good question and one we are working to answer shortly. Hold tight.

Evguenia wants to know: is there a Roger Mooking cookbook?
Hi,

The book on cooking by Roger Mooking would be a must to have. Does one exist?

Thanks in advance,
Evguenia :)

Some meat and gravy advice hooked up!
Hello Teresa,

Thanks for your interest in our show and for taking the time to make the recipe. In terms of the gravy it is possible that it may have needed a bit more time to reduce to really concentrate the sauce and allow it to thicken. It is important for the meat to be fall off the bone tender and to get a cut of meat that has a decent amount of connective tissue and fat distributed through the meat. If you were to use a pork loin there would not be enough fat and connective tissue as it is very lean. May I suggest using a pork butt instead of a picnic roast? If you cant find it, your local butcher or grocery butcher will be able to supply this cut if you ask for it in the event that it is not out on display.

Teresa needs some advice about meat...
Hello

You recently featured a show with ginger. I made the ginger pot roast and found that the gravy at the end did not appear as thick as on the tv show. Now, I had trouble finding the cut of meat that was recommended and ended up with more of a roast without the bone. Would that make a difference? Also, it wasn't "fall off the bone" tender.

I posted via Twitter: Things Fall Apart - The Roots
You Responded:

Adriana - Sometimes they Fall back,,,,,like the time....very soon....Looking forward to the time change :)

Venk - The Center Cannot Hold. Are you making a Souffle?

Dina - Achebe

Jason - great track. just pulled it up and rediscovering it all over again.

Tom - when i get home get at her

Mary wants the Pear Coleslaw recipe!!!
This morning I saw Roger make a pear coleslaw but missed the dressing. Is it possible for you to send it to me.
Thanks. Mary.Mary,

http://www.foodtv.ca/everydayexotic/RecipeDetails.aspx?dishid=9608

I posted via Twitter: When in doubt, dont do it. In our world we think too much, we must give more credit to the power of Instict.
You responded:
Signe - I was just thinking that! OMG...the gut is so smart. Have you seen that book....I'll remember the name....this doctor talks about the gut as having its own intelligence. Did you know we have some of the same chemicals in our gut as in our brain? 75% of the bodies serotonin is in the gut!!! Amazing.

Frederik - You're right. 90% of my products are designed just by feeling.

Shauna - I always say: When in doubt, do without. :)

Jennifer - Newspaper people say: When in doubt, leave it out.

How important is context to the presentation of art? Check out this experiment sent in by Scott.
Washington, DC Metro Station on a cold January morning in 2007. The man with a violin played six Bach pieces for about 45 minutes. During that time approx. 2 thousand people went through the station, most of them on their way to work.

After 3 minutes a middle aged man noticed there was a musician playing. He slowed his pace and stopped for a few seconds and then hurried to meet his schedule.

4 minutes later:
The violinist received his first dollar: a woman threw the money in the hat and, without stopping, continued to walk.

6 minutes:
A young man leaned against the wall to listen to him, then looked at his watch and started to walk again.

10 minutes:
A 3-year old boy stopped but his mother tugged him along hurriedly. The kid stopped to look at the violinist again, but the mother pushed hard and the child continued to walk, turning his head all the time. This action was repeated by several other children. Every parent, without exception, forced their children to move on quickly.

45 minutes:
The musician played continuously. Only 6 people stopped and listened for a short while. About 20 gave money, but continued to walk at their normal pace. The man collected a total of $32.

1 hour:
He finished playing and silence took over. No one noticed. No one applauded, nor was there any recognition.

Findings:
No one knew this, but the violinist was Joshua Bell, one of the greatest musicians in the world. He played one of the most intricate pieces ever written, with a violin worth $3.5 million dollars. Two days before Joshua Bell sold out a theater in Boston where the seats averaged $100.

This is a true story.

Joshua Bell playing incognito in the Metro Station was organized by the Washington Post as part of a social experiment about perception, taste, and people's priorities.

The questions raised:
"In a common place environment, at an inappropriate hour, do we perceive beauty? Do we stop to appreciate it? Do we recognize talent in an unexpected context?"

If we do not have a moment to stop and listen to one of the best musicians in the world, playing some of the finest music ever written, with one of the most beautiful instruments ever made.... How many other things are we missing?.........

I asked via Twitter: What are your favorite pizza toppings?
You responded:

Priya - Cheese, Ham, Sundried Tomato and a Fried Egg.

Grace - Buffalo mozzarella, chicken, pitted black kalamata olives, sauteed wild mushrooms & extra virgin olive oil infused with chili flakes drizzled on top! Mmmmm....

Elisa - Chicken, red peppers, green onions, (used to love spinach), and feta

Yvette - Smokey zesty tangy spicy bbq sauce, grilled chicken, grilled onions, cheddar & fresh cilantro.

Christina - Roasted red peppers

Shauna - Cheese - all kinds, especially feta.

Erin - Pepperoni and hot banana peppers.

Livy - Olives!!! Green yum.

Coopspeak - Assorted cheeses...Chevre, Feta, Fontina, Buffalo Mozzarella.

WhereCanada - Sundried Tomato, Goat Cheese, Chicken.

Andrea - Grilled shrimp, roasted garlic and potatoes

Voula - Not on the same pizza--just in general: Pine nuts, slivered almonds, goat cheese, cilantro pesto, gorgonzola, finely chopped rapini, garlic, roasted chicken with pirri pirri sauce, leftovers (such comfort), crab meat and garlic butter, leftover butter chicken (or any leftover Indian food really), leftover chili smothered with cheese and sprinkled with cilantro, iceberg lettuce and red onion, smoked oysters with cream cheese and heaps of black pepper....
Oh Roger, I gotta go eat now.

Les Lawson - omg , ummmm , chicken , bk. olives , bacon , jalapeno's , feta , its so good , try it

Jennifer - Sundried tomato pesto, roasted red peppers, kalamata olives, spinach, garlic, feta (yes that's a Mamma's Mediterranean)

Stone Traditions - Olive oil...mozza...pepperoni..and romano to top...

Laurie - Artichokes, proscuitto & roasted red peppers.

Cb - Sausage and Mushroom on a traditional pizza. Chicken and artichokes on pesto pizza.

Nino - Anchovies, hot sauage, green peppers

Melissa - cheese, peperoni, hot peppers!!! yum, yum....

OnaDae - Any Veg...Goat Cheese...Grana...Fresh Mozza...Olive oil...Hot Peppers

Tammy - shrimp with green onions and garlic...

Frederik - hot sausage, peppers, paprika, ansjovis and CAPERS

Amy - Roasted garlic! and LOTS of it!

LIz - goat cheese basil tomatoes

Gerry and Pam remember the Barrio days.
Please extend our heartfelt congratulations to Roger, in honor of his becoming a Top Toronto Chef.

We used to frequent an earlier posting of his: Barrio on Queen Street East. After Roger left Barrio for bigger and better things, the quality of the entire restaurant diminished, largely because of his absence.

Scott loved the AIDS Walk show on Sunday!!!
Hello Roger. My name is Scott Sittingbear Debassige. I met you at your concert on Church St. I want to thank you for your wonderful talent. I am enjoying your CD. However, it is much better, to hear you in person. Hehe. Well I wish you all the best to you and family...Keep sharing your wonderful gifts. It is only a gift if you utilize and give it to others from your magnificent heart. No strings attached.

Ojibway Nation - Manitoulin Island

I asked via Twitter: We are brainstorming Obedient Ingredients. What you guys wanna see?
You responded:

Jason - Kimchee...representin far East siiiiiide!!

Andre - How about Dal?

Tealish Teas - Honey, nuts, tea (of course), chocolate, lime leaves, citrus, lentils...I'll keep thinking!

Farah - West Indian!

Jason - Just off the top of my head - maybe ackee, maple syrup, lychee, jalapenos, fennel, dragonfruit, poppy seed, pistachio, sugarcane, tofu, turducken, grits, guava, hoisin, kale, marjoram, kafir lime and...chicken. don't forget chicken.

Stephanie - Have been thinking about the obedient ingredient that I would like to see you use on the show and here are some that immediately came to mind:

1. Jackfruit - We use it in some desserts & salads in Asia. But it'd be interesting to see what you can do with it for main courses because I've tried cooking it with beef before and it adds some sweetness to the dish without being too cloying.

2. Fish sauce - It's a staple in most South East Asian kitchens so I'd love to see how you'd use it to put a spin to your dishes.

3. Tofu - I looove tofu but I think it gets too much flak in the West as it's perceived as some kind of bland health food. I think you could do some amazing things with tofu and show viewers there's so much more to tofu to clear its bad name. :)

4. Lentils - I think it's just so versatile - there's so much you can do with lentils. For salads, soups or for dal which I absolutely love with my roti, as I'm sure you do as well as a roti-lover. :)

5. Tamarind - It can add such a tart/sweet taste to dishes so this would be another interesting ingredient to work with.

I asked via Twitter: Is TIFF (Toronto International Film Fest) over rated?
You'll responded:

Pip - What is it?

Abbey - If waiting outside the Windsor Arms all night is someone's idea of an exciting time, then maybe not. Otherwise- YES.

Leanecdotes - Hell no! I see at least 10 films every year and I have a blast. Meeting people from all over the world as well.

Saronn - And may I ask what is Meaghan Fox wearing?

Bruno - As usual.

Melissa - Absolutely!

I asked via Twitter: What ingredients would you like to learn more about and learn how to cook with?
You responded:

Jason - asian fruits (dragon fruit, star fruit, apple pears...) Prob a good idea to teach people how to use cuts of meat that aren't popular (pork shoulder, ox tail, chicken thighs, etc.)...they're less expensive and often overlooked.

Emm - sapodilla and soursop for dessert...wild boar for meat humm humm

Cara Lynn - pastry, exotic desserts chocolates.....

Brian - I agree with the various types of meat comment. It would be great to cook outside of the norm so to speak.

Shareba - Breadfruit ;) oh, and crab. Ways to cook it & how to get the meat out.

Rhiannon - Chad says tripe, maybe it will taste better than it did in high school food studies...lol

Eric - Blood.

Natalie - fish please.

JJ - Monkfish and Chips.

What is the perfect way to spend a Sunday?
Send in your comments!!!

Peg Says: Church, then nap, then waking up to something someone else has cooked!

Roger asked "What is everyone having for dinner"; you all responded:
Lisa - Bacon and Tomato Sandwich

Jason - Beef Udon Soup

Shauna - Thin crust pizza and a yummy salad

Joyce - Chicken with pasta mixed with Spinach and an Asian Salad

Natalie - Chinese Noodles, 3 kinds

John - 12 couse tasting menu at Abac (two star Michelin in Barcelona): Iberian Sickling Pig with Mango Tatin, Marinated Mackeral with Celery Cake and Celeriac Milk with Salmon Caviar, Crab and Mushroom Salad with Lemongrass Citrus Sorbet, etc., etc....

Craig - Im not sure but it smells good

Caroline - Elk Steak / Snap Peas with a touch of Coriander Seed, YUM

Signe - Ho hum greek salad right out of the styrofoam because the CGTA show took it right out of me

Eric - Something salty

Andrea remembers Bass is Base.
Hi Roger. I was a big Bass is Base fan back in the day. Its good to see you on TV and doing well.

DDevina via Twitter.
You probably hear this all the time but your show is my favorite. I cook too, but you make me think about new ideas all the time. Thank you.

RestaurantBoy via Twitter.
Saw the Sunday NY Times article on Nyood. Love the Lamb Flatbread and the new Panko Crusted Chicken. Salad is fresha and YUM!

Lexinator101 via Twitter
You are awesome! I have made so many of your recipes!

Candace via Twitter says:
So excited about the new resto - what a recipe for success; YOU being a key ingredient. Oh and the nabe - love it too!:)

Drikicom via Twitter.
Hey Roger - Just wanted to tell you that I love your show!!! Are you Canadian?

Nyood Brunch by Original J via Twitter.
Nyood Brunch is by far the best in the city. Just saying.

Fruit Salad hook up!!!
Check out www.rogermooking.com/recipes and check out the Lemongrass Fruit Salad. Really really good, trust me on this one.

Gina wants to know hwo to hook up her Fruit Salad.
Hey Roger,

I hope you're keepin well? I plan to come to your restaurant for my b-day in August & I hope to see you and chat briefly, because I know you must be extremely busy.

I'm making a fruit salad for an upcoming event but wanted to get your advice in regards to a couple ingredients. I planned to put lemon juice over the fruit salad, but I was tempted to use some almond essence & wondered if the spice would be too much.

Regards,

Sista G

Szechuan Peppercorn tutorial:
Thanks Rich, it really depends how you are using it really. If you just want to infuse the flavor then you can strain it out after you have used it, assuming that it is in a sauce. Generally I use it in this way because that texture is part of the deal, very similar to black peppercorns in that way I guess.

Check out www.foodtv.ca/everydayexotic for the recipe I used with Szechuan Peppercorns. In that recipe I just went with it and it turned out pretty great. Sick...

Rich in Toronto wants to learn about Szechuan Peppercorns, check it...
Hey Roger,

I wanted to get some advice from you about Schezuan peppercorns. How do you get rid of the grit? I tried toasting in a dry pan but I still get all the grit. What am I doing wrong? Can you help a bruva? I hope you're well man.

Peace
Rich

Shareba from Toronto loves Kultura!
Hey Roger,

I just wanted to let you know that my family and I really enjoyed our dinner at Kultura tonight. The food was amazing!!! I also love the decor there and your staff was super friendly. The whole evening was a lovely experience and we will have to eat there again soon!

Baby Back Ribs Recipe:
Nice one Richard, right in time for BBQ seaon. This link below will direct you to a recipe I did for my show. Miso Orange Baby Back Ribs.

http://www.foodtv.ca/everydayexotic/RecipeDetails.aspx?dishid=9598

Richard wants to make Ribs!!!
Hey Rog do you have a good recipe for BBQ baby back ribs????? have to impress some higher ups.

Stephanie from Toronto!!
Stefanie from Toronto!!!

I was actually at Kultura last night for Jian Ghomeshi’s birthday party and I had a chance to sample some of the menu items. We ordered the tuna carpaccio, naan bread, samosas and chicken gnocchi and it was all absolutely sublime. The gnocchi was so incredible that it almost brought tears to my eyes. I’ve also had the chance to eat at Nyood and I must say it was a most enjoyable dining experience. The service was nearly impeccable and the servers were extremely knowledgeable and helpful. And, of course, the food was delectable. My boyfriend and I actually spent about 4 hours just sitting there, ordering plate after plate and drinking wine that was perfectly matched with our food (on the server’s advice). It was actually one of the most fun and romantic nights we’ve had. Although the concept of tapas and shared plates is not a new one, Nyood definitely brings the experience to a whole different level.

Lastly, I must confess, I’m a big fan of Everyday Exotic. I love to cook and spend an inordinate amount of time in my kitchen and I’ve always thought I was pretty adventurous but your show has opened my eyes to a whole new pantry of ideas and techniques. I would have never thought that cooking with tamarind was so easy until I watched your show!

Allan from Toronto writes:
Saw the Sunday NY Times article on Nyood. Love the lamb flat braed and the new panko crusted chicken. Salad is fresh & YUM!

Apparently people read the NY Times.
Saw the Sunday NY Times article on Nyood. Love the lamb flat braed and the new panko crusted chicken. Salad is fresh & YUM!

Alexia in Toronto shows some love:
You are awsome! I have made so many of your recipies!

Rob from Toronto is feeling the Vibes!!!
Your album is truly excellent, I have listened to it around 10 times now and certain tracks are glued to my brain, the vibe truly brightens the mood and gets the booty shakin. Integrating your love of music into the art of your cuisine is genius, no one can touch the genuine originality of this.

Kiki from Toronto writes:
Watched your show on coriander meatloaf and cilantro pesto yesterday- looks delicious, can't wait to try it!

Larry from Hobart attended 3 Chefs and a Consultant:
Hello Roger,

I attended the FCSI Canadian Chapter Function last evening at Humber College. I would like to take this opportunity to thank you for your involvement in the discussions. I found the theme, format and discussions to be entertaining and informative.

While attending many FCSI functions over the past 7 years, I found last night�s event to be highly interesting and your comments insightful.

On behalf of Hobart food Equipment Group Canada, I would like to say thanks again for your efforts and spending time with us.

Sincerely,

Larry

Great question Susy:
You can find the recipe for the King Oyster Mushroom Bruchetta and King Oyster Mushroom Fettuccine as well as all the other recipes seen on Everyday Exotic online at:

http://www.foodtv.ca/everydayexotic/Recipes.aspx

Susy is curious:
Hi there. I saw a recipe on Sunday night (March 1st) on the food network. The show was called Everyday Exotic and the dish was bruchetta, fettucini with king oyster mushrooms along with the apples with cinnamon for dessert.

Where can I find these specific recipes online? Are you able to email me them?


Thank you in advance.

Cheers!

Susy Cabral

Great question Ian:
No firm plans currently for the UK, but hopefully one day.

Ian was wondering:
Hi Roger - Love the program and the music. Great album. Do you have plans to expand to the UK ?

Devina in Toronto writes:
You probably hear this all the time, but your show is my favourite. I cook too, but u make me think about new ideas all the time. Thank u

Good question Jorge:
I want to direct you to both Kultura and Nyood's websites in order for you to see both menus and get a feel for each restaurant before you make your decision. Kultura’s website is www.kulturarestaurant.com and Nyood’s website is www.nyood.ca

Once you’ve decided which you’d prefer visiting you can make reservations at Nyood by calling 416-466-1888 or at Kultura by calling 416-363-9000.

Thanks for the question!

Jorge was wondering:
Good Morning Roger!
I had triple bypass surgery a few months ago and I have to work out 3-4 times a week in our gym.

Started watching you on Food channel and you are a funny and very inspirational guy.Love your recipes ,but I have not ventured into making something yet...

We are heading to Chile in July and have a stopover in TO,my bro in law works dowtown and asked us for early dinner.maybe we should visit one of your restos while there.What's the diff between Kultura and Nyood? we do not want to break the bank,but would love to try either one.

Keep well and hope you have time to reply
Thanks in advance

Jorge Hartmann aka Choche

Sylvia from Toronto is a fan:
Hello,

I don't know if it is Roger himself who is reading this email.....but I just wanted to say that I think your cooking style and food looks amazing on Everyday Exotic!! I really admire your passion and I love the spice rack in the show!! I am a bit of a foodie and I am really looking forward to eating at Nyood.

Thanks for your time,
Sylvia

Mike from Thunder Bay spreads love:
Dear Roger,


Went dwnstrs to turn the tv off and stood there in silence as I watched this coolest dude control the pacing and outcome of a cooking show with seemingly effortless ease.

If your music is as together as you seem to be I think we're all in for a treat.

Thanks for the inspiration to use some spices!

All The Best, Mike Copps

Roger clears things up for Pascale:
We got the grill from Euro-line. The model is: AEG Grill 10FG-M.

Pascale from Montreal is curious:
Hi Roger

I watched one episode of your show on the food network and i loved it. Would you be kind enough to let me know where i could find the indoor gril where you put the sweet potatoes and the scallions.

Thanks a lot

A fan from Montreal

Jenny loves Kultura:
I just wanted to express my compliments to the chef. Our dinner on Saturday was absolutely fabulous in every single way. From the setting, to the service, to the food, it was a delight for the senses.
I will definitely be coming back and will certainly keep Kultura in mind for any upcoming events. And I will of course be making recommendations to everyone I know.

My compliments once again.

Marie and Rodney in Toronto write:
Hello Roger,

My husband and I watched your show last night and we were delighted to see a Chef cooking West Indian foods...We just love it! I use lots of ingredients you use and would love to taste your meals. I could almost taste it from the TV !(LOL) thanks for inspiring us! I personally play music when cooking; it just makes it so much better. Nuff respect! Keep up the good work. Last night, you made papaya chicken and watercress salad with cashews…Wow it looked amazingly delicious. Take care from your fans…Marie and Rodney

Tweely in Toronto writes:
Hey Roger- just wanted to tell you that I love your show!!! Are you Canadian?

Deborah in Toronto writes:
I watched the show last night where you had mango as the "obedient
ingredient"! I have been taking Italian culinary education for the last 2
years and my teacher pounds his steaks the same way that you did - between
the plastic wrap.

Sarron from Toronto is pumped:
Hi Roger! Looking forward to seeing you at the Wine & Cheese show tomorrow!

Darcy in Calgary makes the connection.
I Doubt you will read this being as busy as you are but I am going to send it anyway. I was just going through my CD library and realized where I recognized your face from when I was watching food tv the other day. You have come a long way from Bass is Base. Congrats on your success.

Verna In Toronto writes:
Hi Roger

Really enjoyed your show today. I am going to attempt the simple greek salad you made to accompany my salmon I am going to bake tomorrow. I really admire your spice 'rack' you have on your show. Although I dont need one of that magnitude, any chance you know where i could get one to fit in my kitchen?
Thanks

Verna

Bee from Ontario loves Everyday Exotic
Hi Roger.... we don't know each personally but my husband and I have recently started watching your show, Everyday Exotic, and have become very big fans!!!!!

TO Foodie tweeted:
Hi Roger. I was a big Bass Is Base fan back in the day. It's good to see you on TV & doing well. Thanks for the follow.

Take care,
Andrea.

Good question:
Sorry Geoff, the spice wall is a custom built item for the show. Hopefully you will be able to see it in stores one day soon.

Geoff in Toronto is curious:
Hey,

I was just watching an episode of Everyday Exotic. Very Cool show. Nice set too.

Wondering if anyone can tell me where Roger got the “spice-wall’ set up that he has on the show with the spices in the clear bins.

Let me know.

Rob in Toronto writes:
Hi Roger,
Thanks for adding me as a friend on Myspace. I just saw your new show on Food TV last night. I watch the food network all the time and I have to say, your show is great! Back to back with Jamie Oliver! He has been a favorite of mine for many years. Now I think I have a new favorite. I have to come to your restaurant and have one of those lamb burgers. All the best Roger.

P.R. from Toronto writes:
You freakin' rule, brother. My favourite tastes and flavours all coming together in one dish. Sensational. I look forward to learning more from you.

Open a restaurant in Vancouver. I'll be there every weekend.

Thanks Rob!
Anyone looking for reservations to Nyood or Kultura can call 416-363-9000.

Roger

Rob from Toronto writes:
Hi Roger,

Just had to say again, your new show is excellent. Whenever you get a second (which I can imagine is rare considering all you have going on) let me know when would be a good time and date to visit one of your restaurants. Thanks and once again all the best.

Roger clears things up for Dayne:
Oooo Gooooosh. Its true I am a born and bred Trini. No matter where you live you will always be a Trini and know where the closest Roti shop is from your house. Bless the Red and Black.

Dayne from Brampton is curious:
Hi,

I Dayne and im from Brampton, and was was just wondering what is your background, i heard you mention "doubles" on one of your shows, and i thought to myself you had to be Trini, because only trinidadians know what a "double" is. 

Pamela from Toronto is amazed:
Hi Chef Mooking,

Just a quick note from a fan! I watch Everyday Exotic and love the show, how you teach cooking techniques while making it really fun to watch as you prepare delicious meals. Many years ago, I saw you and your band play a gig at York University and was impressed with your and your bandmates musical talent. Today, as us viewers enjoy your show, I am AMAZED at how talented you are not only as a chef, but as a host. Very entertaining.

Keep cranking out more fantastic episodes! Cooking with Mooking is fun :)

Congratulations and wishing you continued success!

Kind regards,

Pamela

Andrea in Toronto writes:
Roger, you don't know me, but I just wanted to let you know I love your show, watch every episode and I think your recipes are brilliant!!! Keep up the amazing job.  One of these days, I'll have to stop by your restaurants and sample your beautiful cuisine.


Andrea

Some words of advice for Dave:
Thanks for the kind words Dave. If I may have some words of advice I would have to say not to underestimate the amount of sheer physical labor being a Chef is. As well as being creative, fun and engaging there is a surprising amount of paperwork that is needed to keep the restaurant world ticking. Do it for the love of the craft and it will pay off in the long run.

Dave in Coburg writes:
Hi chef!
I just wanted to drop you a line and tell you how much i like your work. the use of colour and fun, exciting ingredients is a real inspiration to aspiring chefs such as myself! i am hoping to move into the Toronto restaurant scene in the next while, any words of advice? thanks in advance, all the best.
- Dave

Stuart from Toronto:
Hi Roger my name is Stuart and I just wanted to say I love your show.
it has been driving me crazy for a while i could not figure out where i recognized you from then it hit me Bass is base. I have a 7 year old son who is adhd and i am worried about him but to see some like you be so successful it gives me hope. My son is very in to music and dancing he also loves food. i can see him hosting a dancing cook show in the future. Keep up the good work.

Stuart

Flashback from Cat in Mississauga:
I caught your show on the Food Network.
I was loving the food you were making, loving the spice wall... but something about your voice was killing me! There was a familiarity about it.. then I figured it out: you were the voice from one of my all time favourite groups Bass is Base! If I am wrong, my apologies - I mean it as a compliment.
If I am right; then it answers the question of "what ever happened to that wicked-smooth MC"? I was a fan of your rhymes, & now of your food.
Congratulation on your successes!

Blessings,

Cat Perez

Roger asked: What are some everyday meals you'd like me to hook up?
You Responded....
Lisa says: Some picky kid friendly foods please!

Craig says: I recently bought vanilla beans while I was in Montreal, besides extract, cake & muffins I'd like to see some other uses of this.

Claudia says: Healthy foods disguised as 'treats' so my kids will eat it!!!

Jason says: How about...
- chili with asian spices....
- recipes using lamb - an underused meat imo...
- stuff with asian fruits that most people are afraid of
...that's all i can think off offhand

Leanne says: Jazz up a casserole... or something I can make in one pot!

Dionne says: Vegetarian dishes too, like one pot vegetarian

Cathie says: Does it have to be everyday? I miss the lamb dumplings.

Arlene says: Schnitzel, I think everyone should do it.

Chris says: Curry! a show differentiating between indian, asian style, etc... would be cool.

Mihai in Edmonton writes:
I woke up Saturday morning and started flipping channels and discovered you.
You were cooking some chicken thing decorated with limes and some other thing,
that looked like bananas, but wasn't. It's cool to see you in a place that you enjoy and have passion for.

Good question Lysianne!
You should use 8-10 sliced okra for my okra chili recipe. Enjoy!

Lysianne in Montreal is curious:
Hello Roger,

You have a great show, I love it! Your recipes are just amazing.
I want to make your okra chili, but the recipe on foodtv doesn't say how many okra I'm supposed to cut in there, and the video doesn't seem to be available either.

Thank you for your help!

Lysianne
Montreal

Flashback from Stuart in Toronto:
MC Mystic. Loved your work with Bass is Base. Big time Chef now :-)
Saw your show on TV. Much Respect!!!

Caroline from the West Coast:
Hey Roger, I caught the end of your show once and saw you finishing up an orange and fennel salad. It looked so good, I had to try it. I was having some friends over to celebrate their engagement and I made the salad for the celebratory dinner. It was a big hit! Thanks for putting the exotic in the everyday! Keep on cooking!

Lois in Edmonton is excited!!!
Roger ! I made your curry chick peas...outstanding !! Love to watch your show !
You give me inspirations and excitement for cooking !

Karen from London sends some love.
Hey Roger, great to see other postings from the F&W show in London! Bill and I drove from Windsor just to catch your segment. Harrison LOVED the signed CD for his birthday, and hums "Umeus" every time he gets hungry:) Plantain show was on today, and he insisted we do it - it's marinating right now for our Superbowl Meal...

Just wanted to say again for your website what I said at the show... You have the best new show on TV for people who can already show a kitchen some love. New ingredients for outside my comfort zone... your personality just radiates into our home. I know it must have been long hours and lots of work with the album, the show and the restaurants but I AM SO GLAD you took the time to do it, for us!

Happy cooking! btw the white balsamic chicken and orzo was delicious!

Tamara you made my day!!!
Thanks for the kind words Tamara. I am glad that you are enjoying the show, it is A LOT of work making tv. Bless that.

Tamara in Toronto is Inspired!
Hi There, I wanted to tell you that your cooking has inspired me like no other chef has. I love your show, and it has really helped me take my cooking to another level! Thank you!

Sylvie from Ontario
Hello Roger would it be possible to post the Orzo Pasta Salad that you made at the Wine and Food Show on your web site please? I can't find it on foodtv web site or on yours. Very good presentation at last week-end event!!

Vince from London writes:
Hello Roger on Friday Night in London Ont., you put on a great demonstration at the London Food and Wine Show. Some cooking, some teaching by the chef and some singing made for a great start to our evening at the show.
After that incredible night out with my wife and watching you perform your magic on stage, I knew that I had to attempt to re-create this exotic dinner while I was still feeling inspired the very next day. So Saturday morning I told my wife I was going out and would be back in a couple hours. I went to the local downtown market and bought all the ingredients to make the Corn fed Chicken and Herbs along with the Orzo pasta and hot pepper saut�© in white Balsamic vinegar. I requested two full corn fed chicken breasts from the butcher and asked him to butterfly them for me.
When I got home I prepared all the ingredients - julienned the onion and sundried tomato and measured out all the other items. I roasted the Red Pepper which I have always known about but never tried; what an amazing difference in flavour.
That evening I prepared the meal you inspired me to make; with a glass of wine or two for Mary Beth and I, and your CD; Roger Mooking � Soul food playing in the background. It was perfect in every way and the result was an amazing dinner that I know we will make many times again!
Thanks again for the inspiration

Mina from Toronto:
Star Anise Flank Steak and Watercress with crispy garlic..OMG! I cannot wait to make this!!!! Keep it up Roger!

Al from the Pacific Coast:
You're an excellent Chef. The okra chili episode taught me something! Just a couple simple steps that I'd have never thought of, made a huge difference! I now own some kickass chili based on the basics. My dad was a cook for 50 years, he'd be proud. So.. Thank you!

Jana from Edmonton loves Soul Food:
I've been playing "Soul Food" at my show home, it's piped into every room through the sound system....I would listen to Jack Jonson before I had Soul Food. Your CD is much better because each song has a different feel . Your voice has a beautiful range ! There just aren't enough good things I can say!

Andrea from Toronto writes:
I am a big fan of your show. I went to Nyood last week and loved it! The food was fantastic! I have recommended it to all my friends...nice work!

Sharpening Earthchef Knives - Great question Satish!
The Titanium coating is meant to prevent any damage to the blade as a result
of contact with corrosive substances. The knife is designed for ease and
effectiveness in the home. To answer your question, you can hone the blade
with a sharpening steel like any other knife and for refreshing the edge.
For further sharpening you can use a commercial knife sharpening stone
making sure to only effect the edge directly. Happy cooking.

Satish from Toronto writes:
Dear Mr Mooking,

I am a great fan of your show on the food network. It is great to see
the way you incorporate the many variety of specialised products and
flavors that is available to us Torontonians to everyday dishes!
I had a more technical question that I would like to us you.
I recently bought a EarthChef knife that you endorse. While I find
that knife a great addition to my collection, I had a question of
whether this knife can be sharpened like conventional knives. As the
knife is titanium plated , I am concerned that sharpening the knife
would damage the coating.
I would like to get your opinion on this as I have tried to contact
Earthchef with no success of reply.
I appreciate you helping out an amateur home chef like me!
Thanks and I look forward to catching some more of your episodes and
also visting your restuarants!
Thanks!

Satish Patel

Candace from Edmonton writes:
Hi Roger. I LOVE the Soul Food" CD and can't get Umeus out of my head...it's one of those great catchy songs you sing along to! I ordered it as a Christmas gift for my sister from Chapters WEB page. Roger you have a beautiful voice...such a nice range!! I love Everyday Exotic you are such a natural on it. Keep up the good work.

Angela in New York writes:
I just checked out your website and read the letter from the little boy which brought tears to my eyes. What you're doing with the Children's Emergency Foundation is incredible! I can so relate to the kids you help. Wow...I thought you were real cool before, but I have a whole new respect and appreciation. Keep that up, you're doing God's work and that is so wonderful and amazing.

Hello Natalia:
My earliest memories involve two things; sleeping on the floor in kindergarten because I found it so boring and cooking in the kitchen with my family. My kitchen memories involve spending a lot of time wrapping wontons or making pastels (a Trinidadian steamed corn and meat pie) at a very early age. At the age of 3 I knew I wanted to be a chef, I was raised surrounded by this food bug and not much has changed. As for school, never truly interested me much, I always found they moved too slow and talked too much.

Natalia from Ajax writes:
How old were you when you started cooking?

Thanks Mark I love the salt well as WELL:
Yes Mark, the salt well is a custom made feature. Actually, the entire kitchen is custom made and retro fitted with all types of doohickies. You can watch a podcast where I take viewers on a tour of the Everyday Exotic kitchen. Click here http://www.foodtv.ca/everydayexotic/Videos.aspx

Mark from Nova Scotia:
Hey Roger - I'm also a lover of kosher salt. I've noticed your wicked "in-ground" kosher salt container on your show. I'm assuming that thing is custom made??

Jeff from North York:
Hi Roger! Pardon my language, but I fuckin* love your CD!!!! Absolutely love it - top to bottom!! It's fantastic!! I have always been mostly a hard/classic rock fan but your CD truly blew me away!! Your voice, the lyrics, the music - I love it all. How/where can I get my hands on more of your music????

Great question Brian:
Unfortunately, the Wall Of Spice is currently unavailable in stores, it was built specifically for the set, but I'm working to change that!

Brian from ???:
My wife loves the spice container system on the wall of your Everyday Exotic set. Where can someone get it?

Thanks

Brian

Roger asked: What makes a great album?
You replied...
Elaine says: When every song is a side "A" song - no fillers, and no cheesy covers! (fyi side A was the hit song side on a 45 - need more info? contact an old person!) Wow, great points Gina - I'd have to agree - real greatness is something that emerges over time - really awesome albums like Pink Floyd's Dark Side of the Moon, Eagles Hotel California, or Fleetwood Mac Rumours that still sell (I know, I'm dating myself here) are some examples of what I would consider real greats - heck - Beethoven still sells..... maybe it has something to do with appealing to deep human nature - the things we all have in common regardless of where we come from in life. Jeez, this question is getting me all philosophish!

Erin says: That's really a matter of taste... but I'd say if you want an album to sell, you have to attach some recognizable names.

Shareba says: The restaurant question is a lot easier!
Hmm... a great album would have songs that have mass appeal, and isn't too trendy (otherwise, it won't be great for very long). My favourite albums tend to be ballads and dance music though!! lol

Gina: This is a tough question. An album is truly great for me when it stands the test of time. Meaning I still would listen to the album 10 years from now because I love the beat, lyrics & how the music makes me feel. There needs to be a strong emotional connection on some level.

Natalie: It's such a subjective thing. I agree with Gina, but sometimes you like an album because it's just right for that time and place. I don't have to recognize the singer as long they have real talent and the melody/lyric/beat package is there.
Then again my older son has one hell of a baritone, so maybe I'm biased!

Roger Asked: What makes a great restaurant?
You answered...
Shar says: For me it's the delicious garnished food, great service, value, ambiance (the lighting and decor in the restaurant), complimentary bread and the rounds of ice cold water ohh and the music.. live music is great too! :D

Maria says: The 'taste' of the food rather that just the presentation is key or I won't go back.

Jilian says: the atmosphere and the food

Natalie says: Ambient lighting is great but you must be able to read the menu and see the food. I also don't like having to shout when the background music is too loud.

Roy says: It's the house combo. The back of the house - the chef who can cook up a storm and come out to greet those that enjoy his creations - that'd be you Roger. It's the front of the house, our man Hanif, who makes us all feel at home....can't have one without the other.

Maria says:1)Food 2)Prices 3)Service 4)Decor 5)Good "ambiance music" at a good volume, not too loud. 6)Comfortable seating.

Shareba says:- Tasty food (with reasonable portions, not the stupid oversized ones you get at chain restaurants)
- Nice desserts
- Friendly staff
- Relaxing Atmosphere
- Affordable

Basically, a great restaurant is somewhere classy where you could take your best friend or your mother and enjoy a nice meal :)

Saskia says: Friendly people, Good music, Affordable, Nice atmosphere and especially to die for Food!

Gina says: The quality of the food, wait staff & overall ambience are key to a great dining experience. Upon reflecting in the past, I still can remember the waiter at the Carvery restaurant that provided sound guidance with food and wine selection. Also, overall his customer service was impeccable & as a result I have a high expectation of the wait staff when I'm at a restaurant. The key thing for me was at the end of the evening I left feeling good about the evening & restaurant.

Signe says: The food has to be great, but, less than great food can be forgiven if the staff are full of love and exude an honest desire to take care of the diner. Decor is nice, but for me, it's all about food and people, people and food. Community. Sharing. Love.

Cindy says: A great chef!

Erin says: Ohhhhh this is a great question for me to answer. I'm very picky.
Service/Decor is #1
believe it or not, Food is #2
Value for Money #3

Hey Jennifer:
I really had to think about this one. Its funny because cooking at home is actually a very relaxing experience for me. It is one of the few times in the week where I just get to shut it all down and clear my head. Often I don�t put on any music at all. I have so many sounds running through my head all the time and I usually use that time to work out song melodies that I have been playing with or toy with lyrics and phrasing for songs that I have not recorded yet. If Im getting ready for a live show I will use the time cooking at home to practice, truthfully Im always walking around singing or rapping. Its in my bones and my kids love to sing with their daddy.

Jennifer from British Columbia:
Hello Chef, I am loving your Soul Food CD. I was wondering what music do you listen to at home when you are cooking for the family?

Thanks for this question Cosimina.
I love a good chili myself and am always looking for new ways to make it a little bit different. If you hit the Everday Exotic site you will find the exact recipe where I make my own spice mix and add Okra. Food is love.

Copy and paste this link into your browser to check it out: http://www.foodtv.ca/everydayexotic/RecipeDetails.aspx?dishid=9749

Cosimina from Ontario writes:
We love chilli but I want mine to be special, what spices can I add to it that will make it a hit?

Sean from Toronto writes:
Hey Roger,me and my girlfriend are loving the show everyday exotic.those are some of the best looking recipes we have seen in a long time.we are going to try the meatloaf this week.hope that show continues for many years to come!been bigging ur your show up yo all my friends,thanx for the new look on cooking.......peace!!!

Roberta you have raised a great point, let me explain:
The chef versions of the recipes are meant to be a rough guideline. When I take the point form notes from the chef version and set out to make a recipe people can follow, I often end up making minor adjustments. That being said, I would suggest that you can use 3 sprigs of marjoram for the recipe. You can also replace herbs with savoury, oregano, or lemon thyme for competely different flavors by just changing 1 or 2 ingredients. Enjoy and most importantly remember; food is love.

Roberta from Manitoba asks:
Dear Roger,
I have made that chicken recipe with the white balsamic vinegar. It's
great. However, your instructions had marjoram in it but the recipe
did not - I did add a bit on each chicken breast, however I did not
really know how much to add - do you have a set amount?

Craig from Alberta writes:
Just bought the album on iTunes and I really like it... right now "Tinglin'" is pretty awsome... hats off to you Roger... great work.. in fact i hope to see more work like this from you in the future, if you have any such plans...

Kevin and Faith Hilditch wrote:
Hello: we just want to let you know we really love your show on Food
Network Canada!

Refreshing and healthy recipes, many just like a taste of home!

Karin from Ontario writes:
Just wanted to let you know that my boyfriend is from Trinidad, that Mac and Cheez episode got him excited... too bad that I am a little too old to enter your contest, at home being from greek and armenian decent, we made our mac pie with feta started it off almost like a moosaka but I like to add a little ricotta if making for kids or when making for the parentals I like to add the greek kasheri too it... gives it a nice kick,...
anyhow you are awesome and kick butt take care of you and yours....

Maria from Ontario writes:
Hey Roger...
I love all your recipes! At last someone that cooks with tons of flavour and spices. Plus you're lots of fun to watch!
I go to Foodtv.ca often to print out your recipes.. Yummy!

Marina and Mark from Ontario write:
Hello Chef -

Just watching your 'Everyday Exotic' show (nori-encrusted salmon dish) and felt compelled to send you a note. Not only is your energy and enthusiasm about food infectious, but my husband (a 'foodie' himself) and I love the useful tips you provide along the way. Never feels like a 'lecture' - every piece of info is delightfully a propos and eye-opening (i.e. knife skills, buying the right salmon.)

We'll keep on watching and learning - thanks you so much for sharing what you know!

Sher from Los Angeles writes:
Hi! I'm a novice in the kitchen and i just wanted to let you know that i really enjoy your show! i've just tried your cilantro meatloaf and it's delish! Thanks so much for making things that are simple and good =)

Suzy from Vancouver writes:
Hey Roger :) Your so awesome I cant stress that enough. Im CONSTANTLY watching the food network and you are hands down my favourite.

Carol from Ontario writes
Hi Roger, thanks for the autographed CD - very much appreciated. As it happens, that the only other autographed CD I have is from John Mayer; love your version of “Waiting for the World to Change”. Actually, I love your entire CD, it’s excellent!!!

This week, I had the pleasure of dining at both Kultura and Nyood – both phenomenal culinary and dining experiences. I plan to revisit both restaurants time and time again.

I’ll be watching, and learning from, your show Everyday Exotic – love the show, it’s given me a reason to continue to watch Food Network.

How would you define the word success?
From: Ken, Woodbridge
Being able to continue creating things for people to enjoy.

If you had to choose only one career, would you be a musician or a chef?
From: Jo, Barrie
I have only 1 career; creating things for entertaining people in various forms.

How long did it take to record your new album?
From: Dave, Windsor
I squeezed in recording in a 6 week period while starting to film my tv show.

How long does it take you to create a menu for your restaurants?
From: Rob ,Toronto
I spent 3 months working on elements for the first menu at Nyood at home and with my Sous Chefs. It is an ongoing process as we are changing the menus at both restaurants seasonally.