During the Time frame when most people we're watching Julia child or the Galloping Gourmet I was watching David Wade one of my favorite chefs. After searching for a while I finally found a of his cookbook on eBay. I tried a few of his recipes they were good especially is sour cream cake. Today I have a few cooking shows I watch they are Cook's kitchen, Test Kitchen, Lydia and Caio Italia. What is your favorite cooking show?
I watch several, but I don't have a favorite. I was thinking about auditioning and calling my show, "I hate to Cook but I Love to Eat.." It would be about cooking tasty meals with minimal work and cleanup. The thing that bothers me about most cooking shows is they use ingredients that only the wealthy can afford and they don't have to clean up after themselves.
That's why I stopped watching The Galloping Gourmet years ago he has ingredients I never even heard of.
I don't watch any of them anymore. I used to like Sara Mauldin, Ina Garten, and Julia. The new "chefs" are just home cooks IMO...nothing much to be learned from the likes of Rachael Ray. America's Test Kitchen gets on my nerves with their nit-picky, drawn out methods. I like to get in the kitchen and get out these days. I don't have time to brine my toast or any of that crap.
I loved to watch the Galloping Gourmet years ago, but when he switched to the low fat version, I lost interest. When I was laid up, I watched Test Kitchen and such, but when they kicked Chris Kimball off (when he had developed the show) I lost interest in that one too. While Julia and Bridget were fine lead cooks, I find them lacking as hosts, and that Dan guy really drives me up the wall.
I could have written this. Dan is annoying. He should be hawking cooking gadgets from a mall kiosk. There are also others there who I think are a little too impressed with themselves. I got turned off to Test Kitchen some years ago when "after slaving away, they discovered a secret to the perfect biscuit." I forget what the "secret" was, but since I was unwilling to pay to subscribe to their website, I went searching on the web. I stumbled upon a photo of a flour box from the fifties with the exact recipe and the exact "process secret" they "discovered" written on the side of it. Perhaps it was a coincidence, but I think they blow smoke a lot. I do like their product reviews, just to expose me to different stuff. I guess you know that Chris started a show called Milk Street. As I recall, the Test Kitchen blow-up was a disagreement over charging for internet access...I forget which side Chris was on. -I used to watch Yan Can Cook (Martin Yan) all the time...hardly missed an episode. I liked Martin. -I also liked Lidia Bastianich, especially when she had her mother on the show. -I've seen Martha Stewart a few times and have picked up some process tips, but was never a regular viewer. -I like Steve Raichlen, the BBQ guy. Must be a great gig, doing all that "Q" with a prep & clean up crew. -I've watched Pati Jinich a few times (Mexican cooking.) Again, not regularly, but have learned a few things.
I too have watch some of these shows on occasion, I'll scan through the show listing on Create TV and DVR the ones that I find interesting. If I like the show I will transfer it from the DVR to a DVD disc for future reference. This goes for other shows also like gardening shows, This Old House Etc.
Yeh, it's been a while since I've watched, but I like those home repair shows as well. I've used more than one of the techniques I've learned from them.
I was just reading a post on another forum by a poster whose nickname is "chef" something. He posted a recipe with cream of mushroom soup and canned mushrooms in it. I'm going to have to doubt that "chef" thing, but maybe things have changed at Le Cordon Bleu.
I was gonna mentioned my aversion to canned mushrooms in our pizza discussion. Don't they have some kind of horrible preservative in them? Regarding internet xpurtz, I've read recipes on well-known sites where it's obvious they never even tried to make that thing. Serious Eats recently had a recipe that called for "1 yolk from a medium egg, about 14 grams." I commented in the egg section here that I weighed the yolks from a bunch of different sized eggs when I was making pasta, and they all weigh within a gram of each other (21 grams, if I recall correctly.) All of the volume/weight variance is in the whites. A search on BackyardChickens.com verified that others noted the same thing. There ain't no 14 gram yolk...at least not from a chicken.
The day anyone finds me weighing an egg yolk... well, let's just say that crap ain't gonna happen. Ever.
My pasta recipes call for weighing out ingredients. (Grams of flour, grams of egg white, grams of egg yolk.) It really takes the guesswork and the tweaking out of it...just weigh the ingredients and you're off to the races. The issue was I ended up with surplus whites when I cracked enough eggs for the yolk I needed, so I switched egg sizes to try to minimize the waste. That's when I discovered the uniformity of yolk weight across sizes (since one recipe calls for about 15 yolks), and started using my smallest eggs for pasta, saving the larger ones for other stuff where I'd use the entire egg (like breakfast.) I've come to like recipes that call for weighing ingredients.
I do prefer the pasta made with eggs rather than water. If you like your pasta al dente eggs is the way to go. I haven't made pasta in a long time, I have two Pasta making machines sitting on a Shelf collecting dust. We promised our grandkids to make fresh pasta one day, and ravioli.
When I started making pasta, I found a video by an Italian guy who showed how to make pasta noodle dough (no egg whites), ravioli dough (has egg whites) and semolina & water "shapes." Since I moved to this rural area, I've been eating local eggs rather than store-bought. The difference is astounding. Here's a pic of two doughs: one is water-based that I made just to clean out some new attachments I bought, and the other is the yolk-only for making noodles. Honestly, I find the all-yolk one to be so rich that I only use it with seafood (shrimp scampi, tuna capellini) and for regular pasta sauce I default to a basic dough with whole egg stretched with water. But it is good.