Archive for Coolio


Posted in My Damn Channel with tags , , , , , , , , , , , , , , , on April 20, 2008 by Rob Barnett
  • Daily Grace – our new homepage feature from Grace Helbig – & we’re turning over more DAMN to you – want sum? – email & say whatcha watcha watcha want on this site.

Hillary & Barack look like they’re both about to puke if the campaign goes another day

  • Fri 4/25 opens up a new chapter in the book of “DONNIE” – amen



Posted in Andy Milonakis, Coolio, Horrible People, You Suck at Photoshop with tags , , , , on March 30, 2008 by Rob Barnett

Horrible People – our sick soap opera premieres new episodes every Monday – today it’s murder with a french twist here.

Worlds collide this Wednesday when Andy Milonakis guests on Cookin’ with Coolio. The video responses are uploading from far & wide – tip of the chef’s hat to Scotland for proving how far you’ll go to win an autographed bell pepper – here.


Hansel & Gretal & Grace on this Thursday’s Bedtime Stories. 

And we’re ending the week Friday, 4/4 with “You Suck at Photoshop” (#10) – Donnie will quit if i give u details – if you’ve phound photoshop – and found Donnie on Facebook – then be here at 4a pt / 7a et this coming Friday morning for your appointment with destiny. Episode 9 – like “Stairway to Heaven” – “kinda makes me wonder….” – here.


Posted in Coolio, Harry Shearer, My Damn Channel with tags , , , , , , on February 29, 2008 by Rob Barnett




Posted in Andy Milonakis, Big Fat Brain, Coolio, Don Was, Donnie Hoyle, Found Objects, Harry Shearer, Horrible People, Katie Couric, My Damn Channel, New Series, Steve Kerper, Wasmopolitan Cavalcade of Recorded Music, You Suck at Photoshop with tags , , , , , , , , , , on February 23, 2008 by Rob Barnett


Monday 2/25:  

HORRIBLE PEOPLE – episode 3 – the evil soap opera continues

Tuesday 2/26: 


(O’Reilly is too beautiful for words. Coulter has an ugly addiction.  We still love Katie.)

Wednesday 2/27:  COOKIN’ with COOLIO – episode 3


Thursday 2/28: 

CARNIVAL of STUFF presents INVASION – episode 3


Friday 2/29: 

BIG FAT BRAIN presents “YOU SUCK AT PHOTOSHOP” – episode 8  (it’s comin – it’s comin)


Posted in Adam Carolla, Coolio with tags , , , , , on February 20, 2008 by Rob Barnett



live stream at – Past/Present/Futures about to collide this morning when Coolio does the Adam Carolla Show LIVE instudio at 97.1 FreeFM. Sarah Silverman is also scheduled to appear – also Stuttering John from Howard Stern (& the chin). Pritty good for a Wednesday.

Just picked up the new Newsweek with Michelle Obama on the cover – Coolio is on pg. 14 – opposite the Pope! We’re cookin’ in the Vatican now.



Posted in A.D. Miles, Animation, Big Fat Brain, Coolio, Don Was, Donnie Hoyle, Harry Shearer, Horrible People, My Damn Channel, New Series, Steve Kerper, Wasmopolitan Cavalcade of Recorded Music, You Suck at Photoshop with tags , , , , , , , , , , on February 17, 2008 by Rob Barnett


A lot of video sites wish they could be YouTube. We don’t. We’re true to our plan to premiere at least one major video every day.

 Here’s a cheat sheet for the week ahead:   

Monday/President’s Day: 

HORRIBLE PEOPLE – episode 2 – our brand new evil soap opera continues










Posted in Coolio, My Damn Channel with tags on February 15, 2008 by Rob Barnett



You Got Served: Cooking With Coolio

By Dove ~Sheepish Lordess of Chaos~

Published Thursday, February 14, 2008

The Hip-Hop nation knows Coolio for his unique hair and monster hit song “Gangsta’s Paradise” from his quadruple platinum album of the same name. While he’s still got new music cooking in the studio, Coolio has been focusing heavily on his kitchen skills for his new online show, Cooking With Coolio.

In doing his show independently on, Coolio is able to give an uncensored, humorous edge to the culinary arts. We caught up with the veteran rapper to chew the fat about the ways he turns soul food healthy and how he’s making true entertainment out of cooking. Tell us a little about how you came up with the concept for your show and how things developed.

Coolio: The concept came about from just playing around. Me and my cousin was in the kitchen one day hooking up a meal and I said, “Wow, what if we had a cooking show? It would be like this” and then we started acting it out. So we did that for a year to a year-and-a half – people would come over and if I was cooking I would pretend like I was doing a cooking show. It grew from that.

I started telling people about it, and I met this guy that was a writer – we were working on something else together – and he was interested in the cooking show. He had some people draw up some things for kitchen gear, and then he wrote an outline and we just took it from there. We shopped it for a while, and though we had a few offers, nobody wanted to let us do what we wanted to do in order to make it the way we wanted to do it. That’s how we ended up taking it to My Damn Channel, because they gave us the freedom to do it the way we wanted to. How do you go about creating an episode?

Coolio: That’s Elan’s job, one of our writers and producers. He came up with most of the concepts for the shows – we gave him our recipes and then he tried to come up with concepts for each show. Originally it started out as cooking and comedy, it ended up getting to be comedy and cooking. [laughs]

We started out with concepts for the first couple of episodes, and then we found out that only worked for a few of them. We scrapped some of the ideas and then we just started –freestyling stuff towards the end. After we shot the first day-and-a-half all the ideas started to grow, and then somebody would throw in an idea and it just came together. Are these recipes that you’ve created personally or are they family recipes?

Coolio: It’s kind of weird, I’ve changed all of my family recipes, because my mom used to cook with all of those high cholesterol ingredients and high fat ingredients. So I just took a lot of her basic recipes and added to them. I think my spaghetti is better than hers, and that was one of my favorite things that she cooked. I just made it a little bit better, I just took some of those flavors out that weren’t absolutely necessary and turned the fat and cholesterol meters down and we just came up with some good things.

Then I create as well. It’s all experimentation, it’s just like making music or doing art or making clothes. You do a model, a sample and then you let people try it and you try it. Usually if I like something everybody else is gonna like it, because I’m real critical of food. If I go to a place and buy a meal and it’s not good, I’ll never come there again.

I pick up some concepts from restaurants that I go to, I’ve even went in the kitchen and asked the chef, “What is this? How do you make this?” I’ve had a bit of formal training, I don’t have a diploma or anything, but I almost finished the whole course. As far as being on tour and on TV sets where you’re in trailers with catered food and in different environments where you’ve probably eaten really bad food over the years, have there been any red flags for you that said, “Hey I need to change the way I’m cooking right now?”

Coolio: Nah, not really, I got a cast iron stomach and a high metabolism and I’m regular. [laughs] My body does its job pretty well, I don’t have ulcers, stomach problems, problems with gas or anything like that. People get older and they start going through that kind of stuff. No high blood pressure or cholesterol, because I stopped eating that way when I was in my early 30’s. When I cook, or when I’m paying for something and I have a choice, I’m eating pretty healthy stuff. I eat my greens and I get it going, it’s pretty easy for me though. I’ve never had a problem with that. Has anyone influenced you in particular, watching them go through having high blood pressure, diabetes or things like that?

Coolio: No not really. One of the things that influenced me a lot was eating in Italy, and being in Italy for over a month and how they don’t use butter really at all. They use olive oil, so for a lot of dishes I substitute olive, sunflower or peanut oil for butter. How many episodes did you start out with?

Coolio: We did 10 for the first season. Would you entertain doing it on television or are you just really adamant about sticking with this plan [on the internet]?

Coolio: Well, I suppose at this point we’re gonna stay on the net because we have a lot of mature content. But if the money’s right and people are gonna make it worth our while, then we’ll take it to network television or to cable. It’s hilarious, but you don’t even realize that you’re watching a cooking show at some points in it. It’s like you’re watching some comedy, but then at the end when you see the finished product you realize, “Damn, he just showed me how to make some s**t! I could use this.” What are some other ways that people can reduce cholesterol and unnecessary fat when they cook soul food?

Coolio: You can use sugar substitutes. When recipes call for pork or beef, you can use turkey instead. It just depends on what it is you’re cooking, you look at what you’re cooking and say, “Should I use butter here or not? What kind of oil should I use? Should I use pork in my greens or smoked turkey necks?” When it comes to soul food, that’s all you can do.

I don’t do a lot of soul food. I can do soul food, but people know how to cook soul food. The people that don’t aren’t gonna try to cook soul food, they’re gonna go out and buy it from somewhere. Now if you’re talking about somebody that’s just starting out and wants to cook soul food, if they don’t know anybody that cooks it, then yeah, maybe I can give them a few tips, but for the most part I do fusion more or less.

I do Mexitalian, Blasian – which is Black and Asian – like soul rolls. Soul rolls are eggrolls but they got flavor in them. You’ve never tasted an eggroll that will taste like one of my soul rolls. I came up with that because the traditional eggroll with all of the bean sprouts, they never put enough meat in it. I just kind of flipped that whole concept, I still use cabbage, but I just added a few things to it to make it taste better, and then at the same time it’s still healthy. Are you calorie conscious when you create your works or are you more about watching cholesterol?

Coolio: It depends on who I’m cooking for. We’re starting a catering business – it depends on what the client calls for. One thing that I refuse to substitute is flavor though. If somebody tells me, “I like really bland food” I’m like, “Oh well you need to get another chef or caterer because I refuse to make food without flavor.” Everything I cook is well-done. I don’t cook any meat rare or medium-rare over here. But one thing about my steak is, you don’t need a knife, all you need is a fork. It’s hard to make buttery soft steak well-done.

Coolio: Most people try to fry their steak. The only way you can do steak on top of the oven and make it get butter soft is by smothering it. Smothering takes away a lot of the flavor as well, especially if you’re not one of those people that likes some really well seasoned foods. It depends on what you like, some people don’t like garlic and onions. I can make stuff and put garlic in it, and you’ll never know – I hide it with another flavor. I’m sure a lot of people are going to want to tune in and see what you’ve got going on.

Coolio: I would advise people to tune in. Just go to, it actually airs on Monday of next week. I would advise people to check it out, you’re gonna get some insight and laugh your a** off at the same time. Then I’ll give you some ways to look at some old favorites, like caprice salad. That’s pretty basic, but I’ve actually come up with another way to do it that’s not caprice salad anymore, it’s “Coolio Caprice Salad” that’s got kick. Some people like it real plain and they want to taste the flavor of the cheese, that’s what a lot of people are going for. Especially Italians, they just put a little bit of oil on it and that’s it. But I kind of flip it.

The whole premise of my style is to help people be able to go to a regular grocery store, get a two dollar steak and make it taste like a 20 dollar prime rib. That’s my thing right there.   

COOKIN’ with COOLIO – episode ONE: