Master Chef and other cooking shows.

[Grok]

Lets all start on Foxy again? Lead by Windbag, and his coward disciples. The crap show is not all about any other person that has posted on this thread so leave Foxy alone you bullying @#&+.

Enjoy your undercooked meat, please keep on eating it.

Seabag Wrote:

-------------------------------------------------------

> DulwichFox Wrote:

> --------------------------------------------------

> -----

> > Master Chef. Too much Pink Lamb.

> >

> > I like My Lamb 'Well Done' Charcoal... Crisp

> > Fat...

> >

> > Foxy.

>

> Ah see, this show isn't about you tho is it fox

>

> I don't mind a bit of Greeks style, chewy and

> savoury, with the crisp fat when I'm in Greece

>

> But at home or in a restaurant, it's blood, dark

> pinkness I'm after

>

> And I'm digging the rare pork thing too.

[Louisa]

I'm with foxy on this. Lamb undercooked is awful, and unlike beef does absolutely nothing for the flavour whatsoever. Crispy lamb is best, nice and dry. The gravy stuffed full of chopped mint leaves. Beautiful.

Louisa.

[Jeremy]

I prefer my lamb pink too... but fox is right, any fat needs to charred to a crisp.

[DulwichFox]

I will not mention which L.L. outlet said this..

..but when I asked for something well done.. I was told "We arn't allowed to do it 'Well Done' .."

Why.. ?

"Because if it 'Over done' and gets sent back, we cannot reuse it... "

If is served up Too Pink.. they can always put it back undr the grill for 2 mins... so no waste..

DulwichFox

[maxxi]

Totally depends on the cut - slow cooked breast with fat rendered to leave soft, juice-soaked succulence then blasted at highest heat (ideally with a sugary sticky coating)to provide a crispy charred outer is a thing of joy.

Pink best-end which still has a bleat in it and when you can almost taste the grass (grain-fed lamb is unworthy of any such care) is equally fine.

Switching the two would be folly.

[TheArtfulDogger]

Lamb is a personal choice, like some on here my preference is pink, unlike most it has to be done the French way for me, still bleating and skipping around the plate...

Looking forward with sadness to the last James Martin Saturday kitchen tomorrow.

[Seabag]

maxxi Wrote:

-------------------------------------------------------

> Totally depends on the cut - slow cooked breast

> with fat rendered to leave soft, juice-soaked

> succulence then blasted at highest heat (ideally

> with a sugary sticky coating)to provide a crispy

> charred outer is a thing of joy.

>

> Pink best-end which still has a bleat in it and

> when you can almost taste the grass (grain-fed

> lamb is unworthy of any such care) is equally

> fine.

>

> Switching the two would be folly.

Word

[Seabag]

Having watched the last 2 shows, if that's what they are, then I'm still a little lost as to what's happened

It could be two things

A. I'm sober and things aren't quite as 'good' as I'd remembered

B. I'm sober and they've dumbed the show down so far, that it's not a 'good' as it used to be and I've noticed it

I was hopeful things would change as we went through the rounds, but I'm on episode 3, I'm still swearing at the screen

And I'm all for giving people a go, but what's happened to the 'nearly really' a chef contestants. Have the middle classes stopped cooking and entering this show, hence the barrel being scraped.

Now there's old geezers from Wales who quite frankly (sweet as he is no doubt) shouldn't have got to the televised rounds. Though his first mango/water cress sauce dish, with a fan of mange touts, was something to behold.

And the other, slightly odd Micheal Schumacher look a like, who's coming apart at the seams as the show goes on, is quite facinating in a 'oh dear' kind of way...but

It's bloomin' mad I tell you

[Louisa]

Having the two hairy bikers hosting Saturday Morning Kitchen is food heaven for me, not to forget the fact the great Elaine Paige is today's guest. I have the volume up high! Very happy Saturday for me.

Louisa.

[Seabag]

You're on safe ground with Rick. His long weekends programme is all warm, cosy and make me smile

I particularly liked the Bordeux trip, so much so I'm heading there again soon

Rick Stein's Long Weekends, 1. Bordeaux: www.bbc.co.uk/iplayer/episode/b078djcl via @bbciplayer

[Louisa]

Oh I do love a bit of Rick Stein, I actually think he's a very handsome man too. Went to his fish and chip shop in Cornwall some years back now. Pricey but very nice. I'll be watching that Seabag, thanks for sharing.

Louisa.

[uncleglen]

Nigel Slater is the only one I can 'stomach', all that using up leftovers- man after my own heart

[DulwichFox]

uncleglen Wrote:

-------------------------------------------------------

> Nigel Slater is the only one I can 'stomach', all

> that using up leftovers- man after my own heart

If he has so many leftovers.. when does he ever eat anything to get the left overs from..

Like he opens his fridge and finds half a 'frigging' goat at the back of it..

Foxy

[red devil]

Seabag Wrote:

-------------------------------------------------------

> You're on safe ground with Rick. His long weekends

> programme is all warm, cosy and make me smile

>

> I particularly liked the Bordeux trip, so much so

> I'm heading there again soon

>

> Rick Stein's Long Weekends, 1. Bordeaux:

> www.bbc.co.uk/iplayer/episode/b078djcl via

> @bbciplayer

Great programme, I liked this 'comfort food' recipe in particular... http://www.bbc.co.uk/food/recipes/chicken_parmentier_25434

The BBC is planning to close it's online recipe section, such a shame as it's a fantastic resource.

If it definitely happens, going to have to PDF a lot of the recipes...

[uncleglen]

Everyone has left overs at some time, and I've always had a conscience about throwing them away unless they are likely to be off, so Nigel opened my eyes to greater possibilities.

[Seabag]

Not essentially a 'Cooking show' but a 4 part doc by the author Micheal Pollan

His book on the history of eating 'Cooked' is essential reading, if you're interested in what makes us human

I like Pollan very much, he makes me feel the world is ok

https://www.netflix.com/gb/title/80022456

[LadyNorwood]

I absolutely loathe Rick Stein - all he ever does is sneer at British people, food, customs etc - he's a snobbish hypocritical arse (in my opinion) as he loves Brits when they spend money in his over priced restaurants...

Seabag Wrote:

-------------------------------------------------------

> You're on safe ground with Rick. His long weekends

> programme is all warm, cosy and make me smile

>

> I particularly liked the Bordeux trip, so much so

> I'm heading there again soon

>

> Rick Stein's Long Weekends, 1. Bordeaux:

> www.bbc.co.uk/iplayer/episode/b078djcl via

> @bbciplayer

[Seabag]

Oh dear LadyN

Each to their own, who is your fav?

Obvs not Rick or Roux JNR

[maxxi]

Ah, LadyN, so true. Stein is a skin-crawling nightmare of a man with a smile like a second-hand car salesman.

"Oh how I wish we could be more like the French/Spanish/Malaysians etc..." an oily creep who is spreading over Cornwall like a virus. He is incorporating his son into shows now as he is planning to open a restaurant (on the south coast of Cornwall) which his son will run - got to get his face in front of the punters.

[LadyNorwood]

Seabag Wrote:

-------------------------------------------------------

> Oh dear LadyN

>

> Each to their own, who is your fav?

>

> Obvs not Rick or Roux JNR

Michel Roux Snr (I could listen to him read the phone book, his voice is just heavenly) - he doesn't take himself too seriously, similarly Alain Roux (although he's rarely on the telly) but my favourite chef of all time has to be Pierre Koffman, he really knows his stuff and he cooked me a fab lunch on Monday (he's in the kitchen every day at Koffman's, Berkeley Hotel - he says "how can I have my name above the door if I'm not cooking there"); I confess a certain liking for James Martin (he cocks things up and laughs at himself) and Keith Floyd, a masterful chef (although he was quite chippy when I met him, granted he was a bit 'over refreshed') and who couldn't not love Graham Kerr, the Galloping Gourmet (he let me and my brother scamper all over his yacht when we were little and he was at the height of him fame)?

[Seabag]

I think I've separated Rick on telly from Rick and his business ventures

Actually I have, not I think. I get the dig about Rick's empire. But this thread is about 'cooking shows' and I like his and his little digs at eating culture. But they're not unique to Rick, as reading Jane Grigson's English Food yesterday she ponders wether we'd rather spend money on "biscuits, home improvements or gambling" than good ingredients

And thinking about it, many people of 'the telly' are a bit odd in real life.

Who was the little ginger haired round TV chef from years ago? I met him once, and ODD was definitely the word

Antony Worrel Thompson ?

[LadyNorwood]

Seabag Wrote:

-------------------------------------------------------

> I think I've separated Rick on telly from Rick and

> his business ventures

>

> Actually I have, not I think. I get the dig about

> Rick's empire. But this thread is about 'cooking

> shows' and I like his and his little digs at

> eating culture. But they're not unique to Rick, as

> reading Jane Grigson's English Food yesterday she

> ponders wether we'd rather spend money on

> "biscuits, home improvements or gambling" than

> good ingredients

>

> And thinking about it, many people of 'the telly'

> are a bit odd in real life.

>

> Who was the little ginger haired round TV chef

> from years ago? I met him once, and ODD was

> definitely the word

>

> Antony Worrel Thompson ?

AWT was the original presenter of Saturday Kitchen I think, latterly famous for pinching stuff from Tesco (other supermarkets are available).... I used to live next door to Sophie (daughter of Jane) Grigson when she did the daily recipe for the Evening Standard. I hold her responsible in no small part for my massive weight gain in the late 80s. She used to make the recipe for 4 and try it out on me hahahaha

[DulwichFox]

LadyNorwood Wrote:

-------------------------------------------------------

I absolutely loathe Rick Stein - all he ever does is sneer at British people, food, customs etc -

he's a snobbish hypocritical arse (in my opinion) as he loves Brits when they spend money in his

over priced restaurants...

Stein's Fish & Chips  

Haddock ?10.75

Hake ?10.75

Plaice ?10.95

Lemon sole ?11.50

Cod ?9.95

Served with chips, lemon wedge and parsley

Cheaper than most E.D. Pub Fish and Chips. and similar to Olley's in Herne Hill

DulwichFox

[LadyNorwood]

DulwichFox Wrote:

-------------------------------------------------------

> LadyNorwood Wrote:

> --------------------------------------------------

> -----

> I absolutely loathe Rick Stein - all he ever does

> is sneer at British people, food, customs etc -

> he's a snobbish hypocritical arse (in my opinion)

> as he loves Brits when they spend money in his

> over priced restaurants...

>

> Stein's Fish & Chips  

>

> Haddock ?10.75

> Hake ?10.75

> Plaice ?10.95

> Lemon sole ?11.50

> Cod ?9.95

>

>

> Served with chips, lemon wedge and parsley

> Cheaper than most E.D. Pub Fish and Chips. and

> similar to Olley's in Herne Hill

>

> DulwichFox

In his 'The Seafood Restaurant', hake & chips ?19.50... Plus you factor in the cost of getting down there, staying there etc - I object to paying London prices anywhere (including London!)

[*Bob*]

DulwichFox Wrote:

-------------------------------------------------------

> Served with chips, lemon wedge and parsley

> Cheaper than most E.D. Pub Fish and Chips. and

> similar to Olley's in Herne Hill

That's sounds great value! And you can get an off-peak return to Falmouth for only ?62.50, so you're really quids-in.