Yeah, what’s all that about: taking a kitchen “on the road”?! Who wants to watch somebody running around a kitchen in a local city hall stage show?
That’s just daft and a fad tbh.
Hey Floydy. I’m not sure if that is a response to my comment.I’ll clarify…if it is. Maybe I should have chosen different words. I’m not talking about a “stage show” as such. I was talking about eating at a restaurant where the chef has a (great) reputation because of the quality and originality of his/ her food. And is therefore a “celebrity” in the city; as opposed to a television show. In many of these places the chef will chat to and answer questions from the patrons. They don’t see themselves as above talking to the people that give them their reputation - their customers. I can’t speak for what happens in your part of the world. Here it’s not a fad. It’s been like that for as long as I can remember. And…Daft?..that means stupid right? Not sure.
I like cooking, I like food progs on TV, I like watching people preparing food, I can even watch it with the sound muted, it’s relaxing.
There are a couple of aspects I don’t like:
1 … the competition, the camera following the loser out the door, the snivelling. I used to like Ready Steady Cook tho.
2 … the piggery, Man v Food type progs.
I guess some are a bit patronising, I like Raymond Blanc and Michel Roux Jr and don’t find them patronising but knowledgeable and informative.
A lot of so called ‘celebrity chefs’ are not what I would call good cooks with their pretentious ‘‘smears, foams, dust, and espumas’’ I think they would be better suited to becoming artists as ‘the look’ seems to be everything.
I rarely eat meat now but like pink beef, I draw the line at almost raw lamb and even worse ‘pink pork’.
The only one I like watching is Rick Stein but particularly his India series, just because I love real Indian food. The Hairy Bikers are not bad either, they seem down to earth.
Something that annoys me with the celebrity chef programmes is when they obviously cut the film because a dish hasn’t gone quite right, then they insert a new attempt hoping we don’t notice. Sometimes it is so obvious.
I love the hairy bikers. I also like seeing those clips of keith floyd where he is cooking something delish outdoors in between gulps of plonk. Raymond blanc and his passionate approach.
Oh Keith Floyd was a legend wasn’t he? Slowly getting sozzled on the vino whilst tossing a steak. Great entertainer and chef.
I wasn’t named after him by the way, Annie
Do you know, I couldn’t agree more!
When did this penchant for bloody meat take over?
I’ve also been served pork rare! Yuk! Yuk!
I don’t like blood in meat.
I like my meat cooked!
The last straw came when I was on holiday in England, and a Sunday lunch option was roast beef.
The main part of the roast was obviously too bloody for me, so I asked for a slice from the other, thin end. To my horror, that was also bloody! :twisted:
I ended up having the vegetarian option!
Whatever happened to catering for all tastes?
Ouch! :shock:
There are lots of nice French people!
As regards chefs’ opinions… well, they know a lot about food, and they know a lot about how food can be cooked in order to preserve the qualities of the type of food they are cooking.
It doesn’t hurt to try it the ‘proper’ way, but then to experiment and adapt it to serve one’s personal taste.
I’m sure a purist would have found my recent weird risottos quite sacrilegious, but I was using what I had at the time, and it still turned out yummy!
Many of them do seem to be patronising but then I am just an amateur when it comes to cooking, anything more than just basics I find too much. What I need is basic food to keep me alive more than anything!
My favourites are Tom Kerridge, he’s down to earth with easy to follow instructions. Hairy Bikers for the same reason and Lorraine Pascale I also find interesting.
TBH I’m not really into cooking now but I have enjoyed watching cookery programmes in the past - rather nice to salivate at the lovely dishes. Good job I can’t smell them or it might make me get into cooking better meals for myself again - and that would never do
Yes, I’ve seen The Hairy Bikers - I like them, no airs or graces, just come across as rock solid blokes.
Although he died a couple of yrs ago, I used to enjoy an Italian chap too, Antonio Carluccio. I loved everything about him and would’ve liked him as my grandad
Re Gordon, yes he’s fiery and foul mouthed, but I’ve known worse and can look past that. What’s swearing when you’ve made good and raised your kids properly, with values and aspirations? He’s a ‘salt of the earth, feet on the ground’ bloke and I reckon a big softie underneath that fire ;-).
Ex-council lad, abusive father, left home at 16 and here he is. Self made through hard work. No nonsense with his kids either, ‘If you want it, go work for it - I’m not giving it you’ . Won’t even allow them to fly First Class with him… ‘Why should they? I worked to get here, so can they!’
Good on him. Shame other celebs don’t raise their kids the same way. :roll:
I don’t think there is anything wrong and a lot right with finding out the correct way to do something. Ignorance may be bliss but you will often be missing out on a greater pleasure.
That being said, there are not many celebrity chefs I pay attention to - Nigel Slater, Hugh Fearnley-Whittingstall, the Hairy Bikers for some unknown reason, Rick Stein and that’s about it.
Years back I ate in La Gavroche in London.
There were no condiments (salt & pepper) on the tables.
Once my meal was served and I tried it, I asked for salt & pepper. I was advised that it’s not on the tables as the Chef has seasoned the food “perfectly” and should not be required.
Patronising cobblers!. Everyone has a different palette.
I insisted anyway and they brought some out rather reluctantly. That aside, I didn’t feel the food was up to the hype or worth the cost anyway.
Salt 'n Pepper to taste is a British thing, rarely seen in mainland europe. In fact, more traditionally, the host (cook) might take such a request as a bit of an insult. My Portuguese mother-in-law is a bit like that … and her cooking is too salt for my liking. Different cultures, embrace it.
I just think Nigel Slater is hilarious. “” I found this white pearl albino caviar sitting at the back of my fridge, so I’m going to stick it on a bit of toast’’
What he needs to do is have a wash and a shave, he looks like a bag lady.
And…Daft?..that means stupid right? Not sure.
Great entertainer and chef.
