Gourmet Channel Fans Gifts

'Man, they sure know how to be cruel! 24 hours a day of the Gournet Food Channel!'

"You're the lid to my pot."

'The heart and eyes feel nothing, but the stomach and ears are completely infatuated.'

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

"I cook the sausages in French mineral water, I wear a French beret and I can call you 'Monsieur'."

Before/After

"Keep your glasses on. It will look like twice as much."

'Does this thing get channel four.'

"My smelly French cheese is much better than your Canadian beef."

"And exactly how is the peanut-butter-and-jelly prepared?"

"We'd like the roasted homework for two. And fetch us a bottle of your finest toilet water."

"Oh joy. Looks like the turkey is almost done..."

'I'm sorry, sir, but it's hats off for the Chef's Special!'

"The food here is excellent- what time is breakfast?"

"Yes, he is a celebrity chef, but he doesn't have any opinions on Iraq."

"Waiter... my entrée fell over."

Join me for dinner?

I told you I got us the best table in the house. Pizza.

Haute Chinese

Man with a 'menu', woman with a 'womenu'.

'You want to eat out tonight? -- What if we get addicted to good food?'

"You see, I don't believe in eating fast. I believe in savoring. I....hey, stop looking at my food!"

"When you said, 'Let's go out for dinner,' I thought you meant foraging. This is much better!"

'Pass the grey stuff.'

Cut out and keep your own Chef

"Sorry about the delay, sir. The manager is interviewing chefs at this very moment."

'Good thing you ordered a double portion.'

"Whatever is quickest - I'm starving!"

"Pinot Noir, God's apology for White Zinfandel."

A restaurant with a "Main Dining Room" and a "Room for Dessert".

'It's an acquired taste!'

"You know they're trying too hard when the chef's special is Corn Dogs Bordelaise."

"I'm sorry, but Chef Scott feels he's moved beyond that concept."

"When I eat out, I like to order something I would never make at home."

"And it was at the moment I realized that the only thing holding me back from culinary excellence was a bucket-load of butter."