anyone else doing this tonight ?

Is he going to come inspect my kitchen first?

So how was it?  Did you buy all the ingredients in advance?

Meh.

we bought what we didn't have and while trying to stay a bit on better budget...

1- didn't do the desert ($, and didn't want our app and entree to get stone cold)
2- substituted chicken for shrimp in the app (as I can't tolerate shrimp at all!!!)
3- forgot (but didn't care) to buy peas for the entree
4- misread the ingredient list and didn't get enough garlic
5- used dried parsley

Anyways,  the food, even though we had a few mixups in the frenzy of trying to watch/listen/cook/not turn around into eachother with hot pans/etc   came out with some AMAZING flavors for such small lists of ingredients and simple prep/cooking techniques.   One small issue, we somehow or another forgot to turn the potatoes and they burned the skin on one side, simple-fix to cut off as they were so tender they were falling apart with fork on the plate.   Another small issue, I guess my definition of small sirloin steak is different than his, or his butcher cuts better steaks than Target (  LOL )  but ours while following his timing came out medium-rare, at best, whereas he said it would be medium--- we cooked them a bit more, no big deal...  flavor was sooo rich, and yet, the creamy taste (I generally despise) was well masked with the worcestire sauce and shallots.     

Anyways, long story short, with the experience of doing this, I hope they run more of them...  however....

I hope they in doing so:

1-ditch the guest cook gig, hearing him tell different people who are at different paces/success levels the same instructions in varying orders made it hard to follow.

2- come up with some more exotic menus. this was good, and I would totally make the meal again, however it seems like something that had I been motivated otherwise, I would have tried making on my own anyways.  I'd like instruction on something I'm probably afraid of trying to make.


 

I think the major reason for the steak doneness difference is that he rolled his with a rolling pin whereas I just pounded them with my bare hands. Kinda hard to get the same result - his were about 1/4 of an inch, whereas mine were more in the neighborhood of twice that thick. I should've used a bottle or something.

That sounds interesting.  I'll check it out next time.

I've dvr'd Food Network shows and used them as reference material with lots of pausing, but never tried a realtime cookalong.

Yeah, I DVR'd haven't tried it yet.  I'll get to it this weekend.