Good Eats - Food Network
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Good Eats - Food Network
I enjoy this show and always learn a lot from Alton Brown.
Discuss.
Discuss.
The show is great. I have a couple of his books as well, they're really good as well. More about techniques than recipes.
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It's a hard scientific method of cooking. I love it. Alton is probably one of the most anal retentive people living in the world today, though.
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Has anyone watched his Feasting on Asphalt? I saw part of one the other day where he was trying to find possum stew or something. It seemed interesting- it's like a travel show where he pulls his motorcycle off to the side of the road every so often to point out edible plants.
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I fuckin' love floyd. Been watching a lot of him lately. A very scattered drunken man, and the Stranglers soundtrack always gives me a chuckle.
The other fave I've been getting into is a british duo on a show called 'Use Your Loaf'. Paul Hollywood is a very sexy baker and his counterpart is a bit of a jamie oliver prettyboy type, but still funny.
They're just 'soccor larakins' cooking. They take the piss out of each other and usually have hangovers.
The only other great one around is Food Lover's Guide to Australia. Dangerously mouthwatering every time.
The other fave I've been getting into is a british duo on a show called 'Use Your Loaf'. Paul Hollywood is a very sexy baker and his counterpart is a bit of a jamie oliver prettyboy type, but still funny.
They're just 'soccor larakins' cooking. They take the piss out of each other and usually have hangovers.
The only other great one around is Food Lover's Guide to Australia. Dangerously mouthwatering every time.
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Mr. Wizard was boring as fuck. Mr. Rogers interchangable covered in vanilla.
There was another science dude with a guy in a rat suit...Beakman's World? Inferior to Bill Nye, but I enjoyed the happy meal toy of the rat for some reason.
There was another science dude with a guy in a rat suit...Beakman's World? Inferior to Bill Nye, but I enjoyed the happy meal toy of the rat for some reason.
Seth Putnam Was Wrong About a Lot of Things, But Seth Putnam Was Right About You
But the stuff Alton teaches me is a lot more applicable to my actual life...
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Not mine.Jeff";p="812634 wrote:But the stuff Alton teaches me is a lot more applicable to my actual life...
I probably conduct more at home science experiments, then meals cooked.
In fact .... meals I cook ARE science experiments.
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I'm not chinese, but I can't read most of this thread!
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Ok. this one is worth buying the dvds (I've bought the first 'winter' season so far), and Bexy, I'm looking at you in particular. My bad for not mentioning it sooner.
http://www.abc.net.au/tv/cookandchef/
Single best cooking show ever. I've never seen a better dynamic. As the name insinuates, He's a "silly chef type" who appears to be a small stoner ninja (who just happens to run all the restaurants for the Hyatt Adelaide and as such prone to pazzaz), and shes a homely cook who is far from simple in her mindwarped luscious designs. Look at their eyes whenever one is explaining a dish to the other. Its a beautiful sincere look of total fascination, and they're total food geeks. Great recipes, a heartwarming rapport and everything gets added to the website. They do a couple of recipes and 2 'produce/histrionic/method' pieces per episode. They use great produce and the *BEST* gear (its shot in maggie, the cook's, Barossa Valley home).
I watch this show religiously. For the adventurous gourmand theres not that many 'new' things, but their insights can hone a good dish to a great one, not to mention they are utterly brilliant to behold.
Do it.
http://www.abc.net.au/tv/cookandchef/
Single best cooking show ever. I've never seen a better dynamic. As the name insinuates, He's a "silly chef type" who appears to be a small stoner ninja (who just happens to run all the restaurants for the Hyatt Adelaide and as such prone to pazzaz), and shes a homely cook who is far from simple in her mindwarped luscious designs. Look at their eyes whenever one is explaining a dish to the other. Its a beautiful sincere look of total fascination, and they're total food geeks. Great recipes, a heartwarming rapport and everything gets added to the website. They do a couple of recipes and 2 'produce/histrionic/method' pieces per episode. They use great produce and the *BEST* gear (its shot in maggie, the cook's, Barossa Valley home).
I watch this show religiously. For the adventurous gourmand theres not that many 'new' things, but their insights can hone a good dish to a great one, not to mention they are utterly brilliant to behold.
Do it.
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Oh, and while I'm at it, I've been meaning to show off what my parents got me for my birthday.
Firstly, The Jacques Pavel, 5 litre french oven. Cast Iron with enamel coating and it weighs a tonne. Empty. This fucker is just a dream to cook with. Optimum cooking temp (after stove browning of contents) is about 150C for several hours. The heat retention and evenness is unsurpassed.
If I could describe it in one word - Cassoulet
And secondly, my snazzy new 25cm one-piece Kruger chef's knife. I have *never* wielded a knife this sharp, powerful or versatile. Made out of a variation of the metal they use in jet engines no less! I have no doubt, If i dropped it, it would amputate several toes. And sharpening this fucker on a steel just feels so right.
I'm still gonna track down the Shun chef's knife with the gorgeous inlays, for pure decadence sake, but it's made cookery ridiculous fun in the mean time.
Oh, and I also picked up a cheap but brilliant skillet which im blackening to perfection almost every day.
Firstly, The Jacques Pavel, 5 litre french oven. Cast Iron with enamel coating and it weighs a tonne. Empty. This fucker is just a dream to cook with. Optimum cooking temp (after stove browning of contents) is about 150C for several hours. The heat retention and evenness is unsurpassed.
If I could describe it in one word - Cassoulet
And secondly, my snazzy new 25cm one-piece Kruger chef's knife. I have *never* wielded a knife this sharp, powerful or versatile. Made out of a variation of the metal they use in jet engines no less! I have no doubt, If i dropped it, it would amputate several toes. And sharpening this fucker on a steel just feels so right.
I'm still gonna track down the Shun chef's knife with the gorgeous inlays, for pure decadence sake, but it's made cookery ridiculous fun in the mean time.
Oh, and I also picked up a cheap but brilliant skillet which im blackening to perfection almost every day.
'the fuck did I do?
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