Big Bad Easter Bunnie's Secret Plans Exposed! Breaking

http://www.cheflive.com ^ | June 25th. 2003 | b.b.e.b.

[big bad easter bunny]

It is time to tell every one that I am really not a bunny. I am actually a chef who has been working on my own website for 5 years. It has been hell! I kissed a lot of toads before I got any where. In 2000 while on the road for my site my computer got stolen on South Padre Island. Quite a few Freepers helped me out by e-mailing the TV station in Brownsville. I got the computer back in the end.

I also stole the idea from Freerepublic in my posting article section. For all you Freepers who would like to post food articles you now have a place.

The site is not completely done but it now needs your help. Please go to www.cheflive.com and check the site out. If you find any thing that needs to be fixed please e-mail pleasefixit@cheflive.tv if you have any suggestions, peeves, criticism, writing capability where it comes to food, restaurant reviews you would like to write, friends who wants their own chef show, gourmet product or service or what ever it might be please feel free to e-mail me direct john@cheflive.com Here is a link to a video that also tells you about where we have been and where we are going. http://204.254.123.249:8080/ramgen/cheflive/cheflivefinalmay8.rm This video we recently just shot and is a sample of what is to come. We will be dropping the Real format soon. http://204.254.123.249:8080/ramgen/cheflive/johnhowie.rm

Bon Appetite,

Chef John Guinivere

[Argh]

You any relation to Snowbunny?

Nevermind...

[Jen]

Nice site. I'd like to see recipes/products for the Atkins diet. I need some variety!!

How do I submit an ad for your site?

[scourge]

How do I go about getting approved?

[big bad easter bunny]

As it turns out I am a diabetic and my show will be on low carb cooking. Here is a sample recipe you might see: http://204.254.123.249:8080/ramgen/cheflive/scallops.rm
What kind of ad? For which section?

[Redcloak]

A whole section devoted to beer; you can't go wrong with that! (Though I did read an interesting theory that contradicts what you have about the origins of beer. The theory is that grains were first domesticated to make beer, not bread. It's based in part on the discovery of malting rooms in some very ancient buildings in the Mid-East.)

[AppyPappy]

Cover the BBQ wars on FR. BTW there is no other BBQ besides eastern NC pork BBQ.

[strela]

There was certainly no need to ping me to this thread. I have known the diabolical nature of the Easter Bunny for years. She might look all fluffy and cuddly to the uninitiated, but beneath that poofy exterior beats a heart as black and nefarious as Original Sin itself. Mark my words, the news of a visit by the Easter Bunny should inspire fear and terror, not happy expectation, in every household in the world.

This is also true of circus clowns. Why else would a grown man feel the need to apply copious amounts of makeup, clown white, powder, rubber nose, fright wig, etc. to their face? WHAT ARE THEY TRYING TO HIDE?!?!??!!

[Jen]

Scallops! Yummmmmmm! I'll check your site frequently for more low-carb recipes and cooking instruction!

You have FReepmail.

Jen

[Bob Buchholz]

Don't you go turning BBEB's tread into another BBQ war! Eastern NC pig vinegarette is tasty but it still isn't BBQ! Got to go to south Texas to get that! ;^)

[Fawnn]

As it turns out I am a diabetic

As it turns out, I am the author of a diabetic cookbook -- that does NOT use ANY yucky artificial sweeteners in ANY of the recipes!

Looking at your site now. Good luck with it!!!

[strela]

And a lovely site you have, too. Thanks. I will be a frequent visitor.

(But I'll never quite trust you ...)

[Ichneumon]

AARRGGHH!! The background photo on the home page (of the filet mignon) looks so good I'm hungry now, and it's all your fault.

[AppyPappy]

That ain't BBQ. That's steak. We are talking P-I-G hog BBQ. With ribs that would make a Hindu vegetarian drool. Chopped pig, slaw, hush puppies and sweet tea. That's real BBQ.

[Redcloak]

A correction: The recent discovery of "malting rooms" supports the theory, but the theory was first proposed in the 1950s by Jonathan D. Sauer. A discussion of the theory was published in 1953, American Anthropologist, vol. 55, pp. 515-526. (link) Sauer proposed that "thirst rather than hunger may have been the stimulus behind the origin of small grain agriculture". As evidence, he points out that at many ancient sites, wheat and barley are found together. This suggests planting with a beer recipe in mind. A farmer wanting bread would be more likely to pick one grain.

[Bob Buchholz]

I know what you are talking about! I live in Eastern NC and do enjoy a fine plate of pig-vinegarette every chance I get (but with cold beer, not that syrup that they call tea) and do love the stuff, but a steak is cooked 3 minutes on a side (for a 1.5 incher) and bar-b-que is cooked for 10-15 hours over mesquite coals at about 200 degrees until all the fat has melted off the top and through the meat. Thats BBQ!

Of course pig ribs are good for appetizers until the beef is done.

[RedBloodedAmerican]

Did you build the site yourself? Dreamweaver?

Also, is there a listing somewhere (anywhere, that you know of) that is a complete list of Chefs of the World?

And it would be nice to see someone come out and be honest enough to blow holes in the fraudulency of the Atkins diet. Not too many seem concerned with its harmful effects enough to speak up about it.

Congrats on your new endeavors, your website looks really nice.

[Fred Mertz]

Good on your efforts.

[knak]

Not to be fussy; but there's a 2 typo's on your first page. Welcome to Cheflive.com were are still in Beta stage with our site but he are homing in on what we need to fix.

Nice site!

[big bad easter bunny]

thanks, just fixed it.

[knak]

Title: ELEPHANT STEW
Categories: Wild
Yield: 1 Crowd serv

-INGREDIENTS-
1 Elephant
salt pepper, to taste
Gravy, Brown; Lots
2 Rabbits
-(optional)

Directions

Cut elephant into small bite-size pieces. This will take about 2 months. Reserve trunk, you will need something to store the pieces in. Add enough gravy to cover. Cookover kerosene fire for about 4 weeks at 465 degrees. This will serve about 3,800 people. If more are expected, the 2 rabbits may be added. But do this only if necessary as most people do not like to find hare in their stew.