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Discussion in 'The Late Night Cafe (off-topic)' started by boar_d_laze, Jul 10, 2012.
Number One on my List of Grievances is Restaurant Impossible with Robert Irvine.
Sorry BDL my friend. That show is completely tolerable compared to:
That’s a difficult question …
Right now anyway, I’d have to say “The Culinary Adventures of Baron Ambrosia”, that is BAD!! It's not funny, it doesn't teach me anything...
There are several “hosts” that I feel are annoying and condescending
how they got on television ... a sorry excuse for entertainment, it’s just plain NOT!!
Anything with Guy Fieri in it, you want to talk about a total pompus a$$, that is your poster child.
Rachel Ray and Paula Deen. Their voices sound like nails on a chalkboard , besides the fact that they should not be on TV.
Guy Fieri , I didn't know he could cook ? They are cooking show hosts.
With only over the air channels to choose from, I pretty much have only PBS and its specialty channel Create to pick from. And most of those cooking shows are quite good.
Christina Cooks bothers me. She tosses off new age nonsense about purifying the blood, detoxifying the body with particular ingredients and so on. And I'm not impressed with her technique as shown on screen.
I started watching Kylie Kwong on Hulu today. She's OK so far.
While I usually don't like to jump on these "Who do we hate on Food TV" threads, I thought this article from today's NY Times might interest some of you
Mr. Irvine seems to make the same glaring mistake that many egotistic chefs do; that is, overvaluing his unique and personal vision of food and cuisine AND ignoring the needs, desires, scope and limitations of the local market. Mr. Irvine should add a market research team to his corral of design and culinary experts.
BTW, I find Guy Fieri's man-girdle enormously entertaining.
I cannot stand the barefoot contessa, everytime she comes on i turn off my tv.
I have no idea who this is, but anyone who calls themselves a barefoot contessa, implying that she may be a countess but is very informal and really just like everyone else, is irritating. Call yourself the barefoot cook, if you like. Why dig up a word that has no meaning now but to imply maybe you have "something" that makes you have the right to specialness but you graciously will concede to be like everyone else. How can anyone use a word like countess, prince, queen etc, today at all!?! aargh.
I haven't watched any cooking shows since the days of julia child. I'd rather read cookbooks. Breakfast is the best time, since i have to sit for a good half hour waiting for my blood pressure to rise up enough to consider myself definitely alive. Watching a show takes a lot more time. I would like do DO one though. That's been my dream since i was a very little kid making mudpies over 50 years ago. I would call it "in cheerful chaos" which is how i cook (don;t anyone dare take that name - it's mine!!!). I think i would only like cooking shows that show real people who work and have real kitchens without anyone chopping things and cleaning up for them but can pull out amazing meals in very little time.
The Barefoot Contessa is a reference to the Ava Gardner movie and the style of summer entertaining particular to summering in upscale Long Island NY.
It's unfair to criticize her for identifying a market need and successfully catering to it.
BTW-she's a lovely person-I've worked with her many times. She knows her stuff.
His show is not unlike Gordon R's "Kitchen Nightmares" Pretty much the same scenario.
Interesting though, how they can only see the superficial parts of the failing business but not the real problems behind it.
They do really know, but this wouldn't make for good ratings and viewers so it'l all left on the editor's floor.
I'll watch "Diner's Drive In's and Dives" with the sound off.
I have a hard time even looking at they "Guy."
On one episode of RI, Irvine was helping out a BBQ joint.
He (rightfully so) gave the owner a rough time for the fact that their family BBQ sauce recipe started with a gallon of prefab BBQ sauce and had a few mundane ingredients added.
He stressed how ridiculous this was, and how everything should be from scratch.
Then they do a cook off, the owners ribs against his own.
Robert notes that the owner is applying a dry rub to his ribs, rather disdainfully, then shows how his are better by starting with a wet rub of worcestershire and soy sauce.
Not the most innovative wet mop I've heard of.
Then he applies his own dry rub on top of the wet, and rattles off the ingredients. All sounded okay until he said the words "and a seafood seasoning blend".
Not much difference buying a BBQ base or a seafood spice.
If I can make it, I make it.
From my cajun seasoning to my steak rub, rib rub, whatever.
I've been trying to stress that to one of my cooks.
He gave me a steak seasoning recipe that consisted of about 20 ingredients. At least five of them were premade blends, like Montreal Steak Seasoniing, Old Bay Seasoning, etc.
I told him if he likes the Montreal season, look at the ingredient list and try to duplicate it, but personalize it at the same time.
I have no problem instructing my cooks in this manner.
Robert needs someone to instruct him as well.
I remember that I was taken to task by another member on ChefTalk for saying I'd never heard of Mr Irvine and was informed he had catered for royalty and presidents. Seems THAT story has now been amended to tell the truth....!
I've still never seen or read any of Mr Irvine's stuff - but as I said at the time, it appears that most of his careers has been outwith the UK...
Ok, i don;t watch many movies either. I guess you can cater to a market, but it wouldn;t be my style.
I actually imagined she was some Italian countess,. fluent in english, who wanted to be "casual" - shows what I know.
Fieri with his eating and drooling all over the kitchen(which is health hazard) Tell you the truth have gotten sick of all of them lately. The people they use for judges are in some cases not fit to judge anything.
I believe the seafood seasoning he is refering to may be OLD BAY, which I have seen many people use in a lot of things beside seafood. I guess thats their thing??
Could it be that:
Chef Robert Irvine.....real live Chef in the culinary world
would be different than
Chef Robert Irvine actor?
Could this all be pure acting for television viewers and ratings?
Anybody out there?
i don't watch much tv and when i do it's never cooking shows...i'm much more comfortable with a cookbook or a magazine..i cook for a living and the last thing i want to see when i get home is some loud mouthed spiked hair 'dude' yelling at me with a mouth full of food, or an amped up ranting chef hellbent on degrading people, or stressed out competitors out for blood, or the other side of that, the sticky sickly sweetness of paula, rachael, sandy or giada....but amongst all of that glitter and bosums and butter stands Ina Garten, who as foodinfoto says, knows her stuff. she is simple and elegant and her food while not 'new age' is fresh and timeless. as a hostess she has an ease and charm about her that comes through in her food. i don't watch her show...didn't know she even had one, but i have used many a recipe of hers. she is a lovely contribution to the food world...a true artist
and she's a really smart cookie to boot!
I'm sure you're right.
Just struck me as hypocritical to chastise for using prefab, then do the same thing himself.
Old Bay is just a blend, a blend Robert could've added to his rub one ingredient at a time.
Why? Why go through the trouble to put together all the ingredients, in a small little quantity, that you probably don't use all that much all the time, when you can just open and use a can/bottle of already prepared mix? I do not think that anyone is going to make it better, it's not a 30-second job to make the mix? Is time free? would you not have to pay someone, in one way or another to get the job done, which may not be any better or maybe not even as good? Do you milk your own cows? ... make your own butter/cheese? ... grow and process your own vegetables? I could go on. Why is it always constantly important to reinvent the wheel? We work in kitchens ... this aint'e rocket surgery.