Forgot my password
Not a member yet? Join the Chef Michael Smith community. sign up here
Here’s your opportunity to be a food star!
Simply think of a genuinely useful tip that helps you in your kitchen then shoot it with your iPhone or camera.
To be considered make sure you do the following:
Dear Michael, Marietjie again, I would like to do your Country and City bread, but tell me is the no-knead bread better and why don’t you put sugar in the bread does the sugar not do something with the yeast or something like that hahaha, I really would like to know, I even got myself ‘n breadmachine but really I have tried and tried but cannot find a bread that is soft inside like a fresh one you can just sink your teeth in, most of the bread they are quite firm inside, nice but not what I want, maybe I should just let the machine knead the bread and bake it in the oven, would like to hear what you say, Marietjie Bam, South Africa
I have decided to join u as a member because I just want to tell you hou much I enjoy your show, specifically because it is so enjoyable. I am a South African and enjoy your Cape Town trip, the table in the air, haha, that I really enjoyed and wished I was there. I like the snacks you make inbetween, the other extras you show us to make, like the applesauce, etc. The preservatives is nice to know how to make, that is what make your show so special, you put that extra to it, thank you so much, I will keep on watching if you will keep on entertaining us in the way you do, and we will keep on making it the Michael way!!!!
Please, I would like the receipt for the preserved lemons that you did on a show.
Is your show still on?
I find Micheal’s comments very interesting. I would like to get some ideas for marinades and brim receipts.
Even thought I am 11 years of age I love your show so much.
P.S.: this is a comment from your number ONE fan
Click here to cancel reply.
Subscribe me to your mailing list