1. Let's see, you doing a cooking demo at Macy's Union Square or my Safety and Sanitation Midterm?!? Where you have to be and want to be are sometimes so very far about. Rats!

Guess with all the baby prep, you brought the sun with and chased away the rain - thank you and congratulations!!!!

As for Spring Ingredients......artichokes, asparagus, mangoes, apricots, ginger, strawberries, grapes and for a little old school --- rhubarb!

Hey, this summer you need to get some Crane Melons from Sonoma County --- a short drive will reward you with THE ULTIMATE in melon goodness!!!

Wendy at 1:41PM on Apr 23rd 2007

2. "Anybody have any favorite spring ingredients?"
Yes....asparagus, spinach and any of the berries (blueberries, strawberries, blackberries and rasberries)

Beth at 8:14PM on Apr 23rd 2007

3. On a pregnancy note, here's three phrases my husband learned that got us through both of my pregnancies without a hitch: "I'm sorry", "You're beautiful", "Can I get you anything?" They worked best when used all together in that sequence ;)

I love your show, it's very user-friendly, and your recipes are great for a not-too-accomlished cook such as myself. Thanks!

Penny at 2:22PM on Apr 25th 2007

4. Hi Tyler!
It was great to see you tonight at Macy's. I really appreciate you taking the time to sign your cookbooks for me since you must have such a crazy schedule. I didn't mean to offend you by saying my brother didn't know who you were but you know the schedule of a full time chef...not much daytime off to watch tv. Anyway there are a few good places to open a restaurant in Yountville. Compadras is closing and it has great grounds for a restaurant. Phillip Jeanty's PJ steak is closing soon so that would be a good place also. It's about 50 yards from the French Laundry so there is a little competition but I'm sure you're up for it. Anyway, welcome to the west coast and good luck with the new baby!

Andrea at 2:25AM on Apr 27th 2007

5. Hi Tyler,

The Macy's event was a lot of fun last night. I loved the pork tenderloin with the chili coconut sauce. Also, thanks for taking the time to shake my hand, sign my book and pose for a picture. You are so personable and a truly great guy. Take care!

Molly at 9:49AM on Apr 27th 2007

6. Hi Eldridge,

thanks for your comments (see Eldridge's question below), I'm Anthony - Tyler's sous chef. Here are some tips for you to help successfully remove the base of the spring form pan from a cheescake - you can try all of them (or some of them) depending on how much trouble you are having:

- The most important thing is to ensure that the cheesecake has had sufficient chilling time so it is nice and firm and won't crack when you remove the base of the pan. Make sure it has chilled over night (12 hours is good) and you can also try lightly greasing the bottom of the pan with butter before the crust goes in when making the cheesecake.

- After the cheesecake has chilled and is nice and firm, lightly warm the bottom of the pan to slightly melt the contact area - this will aid an easy release. You can do this by either putting it over a low burner for a few seconds or you can run a kitchen towel under hot water and set the pan on top of that for a few seconds. Remove the springform pan's ring and then you should be able to gently slide the cheescake onto your flat platter.

- If you are still having difficulty you can use a cardboard cake round (you can get them at most kitchen stores) and you can use that to slide it under the cheescake (after it has chilled) and then slip the whole thing onto your platter

- Finally if that doesn't work, you can try cutting out a round of parchment paper (slightly bigger than the diameter of your cake pan - so you have an inch or two hanging over the edges) and place it over the base of the pan before you put the crust in. Grease the top of the parchment paper first. Once the cake is done and you have removed the ring you can simply hold down a corner of the paper and gently push/slide the cake off onto your platter. Just make sure you hold the platter level with the cake.

Thanks, and I'll post your question with this answer on Tyler's blog (www.aolfoodblog.com) so other readers can benefit from your excellent question!

Thanks
Anthony Hoy Fong


>

Good morning Tyler

The other day I saw you make the “ultimate cheesecake” on the food network. I downloaded the recipe and tried it for myself. The Cheesecake was great but I since I am not very experienced at making such things I almost destroyed the thing trying to get it off the springform pan that it was on. I noticed on the show that you did not show the removal of the cheesecake either. Is there a trick to getting it off, some kind of liner that can be used, what? The sides were fine and released well, it was the bottom that I had problems with.

Thanks
Eldridge

Anthony Hoy Fong at 12:32PM on Apr 27th 2007

7. Hi all,

I'm Anthony, Tyler's sous chef. We recently received a question from Mikelyn (see below) regarding the copper pots Tyler uses on Tyler's Ultimate. For those of you out there interested, you can find the pots on: www.copperpans.com for Falk Culinair Copperware. It's reasonably pricey but it's some of the best money can buy and lasts a lifetime...

Thanks
Anthony Hoy Fong

>
Hi -

I was just watching "Tyler's Ultimate" when he made the ultimate chicken pot pie and horseradish smashed potatoes and I really liked the copper cookware he was using, it looked really heavy and sturdy. Nothing I can find online looks to be as substantial, the product that looked the closest was De Buyer.

If you could let me know the brank that would be great.

Thanks!
Mikelyn

Anthony Hoy Fong at 3:11PM on Apr 27th 2007

8. I know any thing you cook will be terrific..
If I was on the west coast I would love to get an autographed copy .It would be great to see you in person. New baby news is great.
best wishes always.
Miss M.

Lisa Milanese Evans at 7:55PM on Apr 28th 2007

9. Hey, Tyler, have you and Tolan named the baby yet? Here are a some suggestions for food-related names: Arti(choke), Brine, Castor (beans), Dennison (canned chili), Edamame, Fennel, Gastric, Herb (of course!), Ice Cube (rapper), Jelly Bean (he could go by JB), Kirsch, Logan(berry), Mole (sauce), Newton (Fig), Okra (rhymes with Oprah!), Philly (cheesesteak, you knew that was coming), Quinoa (what is that exactly?), Rasher (bacon), Sear, Timbale, Udon, Vino, Whisk, skipping X, Yarrow, Zucchero

I also like Carson, Dylan, Harlan, Lucas, Nelson, and Spencer, but I really like Logan. If you call him Logan, though, his middle name has to be Barry!

I was so disappointed I couldn't make it to your cooking demo in the city, as I always enjoy watching you cook live. Hopefully now that you live in the Bay Area you'll be making more personal appearances here.

Best of luck to you and Tolan with the new baby!

Ciao, Rose

Rose Partolan at 11:43PM on Apr 28th 2007

10. Tyler, I was watching the GMC Cooking Tips & wanted to go back to the last four but couldn't figure out how to do it! Help!
Congrats on little Hayden, & loved to you all!!

Jo Ann at 11:06AM on May 27th 2007

11. Tyler, I was watching the GMC Cooking Tips & wanted to go back to the last four but couldn't figure out how to do it! Help!
Congrats on little Hayden, & loved to you all!!

Jo Ann at 9:24AM on May 28th 2007

12. Tyler, I was watching the GMC Coking Tips & wanted to go back to the last four but couldn't figure out how to do it! Help!
Congrats on little Hayden, & loved to you all!!

Jo Ann at 9:25AM on May 28th 2007

13. What is the brand of the copper cookware on the show?

John at 9:53PM on Nov 6th 2007

14. What is the brand of the copper cookware on the show?

John at 10:35PM on Nov 6th 2007

15. Tyler, saw you on Regis and Kelly this week and you were so funny. You handled Regis beautifully. I watch you on the food network a lot, but everytime I pull off the recipefrom the website to follow with the show, it is different quantities than what you use on your show. I am so confussed and don't know which numbers to use? Help Please!

Judith at 11:11AM on Feb 1st 2008