Long time fan. I want to thank you for the way you have changed and depend my appreciation and understanding of food and the cultures surrounding it.
I love how GE gives a cross section of a particular food item by telling the history /origins of it, explaining the chemical process behind its preparation, and then showing you how to make it. You've enriched my life immeasurably, and you've created one of the best shows ever, IMHO.
Just wanted to tell you that. Only question I could think of to ask is: what's you're favorite restaurant in LA, both high end and more affordable?
DBCooper_irl1617 karma
Hey Alton,
Long time fan. I want to thank you for the way you have changed and depend my appreciation and understanding of food and the cultures surrounding it.
I love how GE gives a cross section of a particular food item by telling the history /origins of it, explaining the chemical process behind its preparation, and then showing you how to make it. You've enriched my life immeasurably, and you've created one of the best shows ever, IMHO.
Just wanted to tell you that. Only question I could think of to ask is: what's you're favorite restaurant in LA, both high end and more affordable?
Looking forward to the new season.
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