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Hi Gregg, I like to watch your program and I wish to see you once,
I like to cook for my children and they like my food. I am a vegetarian
and I like to cook what my mother use to cook for us. When I see your program I fill like I want to be there. I love to cooking and I use to work
in catering, in business class and first class and I did one year college to learn more about food but I haven't finish.

Hi John and Greg

Just watched this weeks episode. Can I just say that some cheeses people are using aren't vegetarian, Parmesan and Gorgonzola both contain animal rennet.Any real vegetarian would send that meal back. Can I just add that I think Andy making a dessert is a cop out.

Like you I am a carnivore but I think potato is the last thing I would ever want to give up . The issue of disease suseptability in potato varieties is worse than just being monoculture. Plants of a variety are all clones. This years crops is propagated from last years tubers - which can all be traced back to one plant.
There are numerous wild potatoes species in the Andes. It was originally quite difficult to get them to thrive in Europe
The official depository of potato germplasm is the International Potato Center (CIP) in Lima - CGIAR International Potato Center (CIP) in Lima, Peru, was awarded International Organization for Standardization (ISO) Accreditation for its germplasm acquisition, management and distribution operations. This is the first time that a genebank has gained accreditation anywhere in the world. -
There are various plans to get true breed seeding potatos starting with true seed
If you can get someone to do a Scanning Electron Microscope image of cut potato at about 500X you will see the cells are jam packed with starch granules

I so have to try this.

Why are people posting about masterchef?

This may look like maple syrup, but I have to doubt that it tastes like it.

I'm from Canada and buy real maple syrup.

It would take some convincing for me.