How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
How To Watch A TV Cooking Show
There are a multitude of cooking shows out there and they are, in general, all alike. Sure, some are better than others in certain respects but they all follow the same format and that is, "here is what I am going to make and here is how you do it".
My advise, is forget about really what the dish is they're making and watch for tips, shortcuts, techniques and general advice. I am not saying that what they happen to be making that day is not important, but essentially all they are doing is making a basic dish with their own twist or improvisation on it. If they are going for strict authenticity then do the same if that intrigues you but later, play with it to get your own version. This is improvisation.
However, the real importance of these shows is what you can gain by picking their brains. Whether it is a new way (for you) to slice a tomato or bread a pork chop. Watch and listen for tips and techniques. Dig past the glorified "acting", pretentious attitudes or benign worthless drivel and pay attention to the important stuff. Believe me, it's there, sometimes, at least. You just have to watch and listen for it. DISCLAIMER: SOME SHOWS ARE SO BAD YOU PROBABLY CAN'T WATCH LONG ENOUGH TO GLEAN ANYTHING USEFUL FROM IT.
After all, knowledge is power and every dish, even if named the same, is an improvisation of the same, it's just now, it has your signature.
My advise, is forget about really what the dish is they're making and watch for tips, shortcuts, techniques and general advice. I am not saying that what they happen to be making that day is not important, but essentially all they are doing is making a basic dish with their own twist or improvisation on it. If they are going for strict authenticity then do the same if that intrigues you but later, play with it to get your own version. This is improvisation.
However, the real importance of these shows is what you can gain by picking their brains. Whether it is a new way (for you) to slice a tomato or bread a pork chop. Watch and listen for tips and techniques. Dig past the glorified "acting", pretentious attitudes or benign worthless drivel and pay attention to the important stuff. Believe me, it's there, sometimes, at least. You just have to watch and listen for it. DISCLAIMER: SOME SHOWS ARE SO BAD YOU PROBABLY CAN'T WATCH LONG ENOUGH TO GLEAN ANYTHING USEFUL FROM IT.
After all, knowledge is power and every dish, even if named the same, is an improvisation of the same, it's just now, it has your signature.
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Comment by John Barrows on November 8, 2009 at 2:42pm - Great advice! And the shows with the best cleavage are especially noteworthy.
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Comment by Patrick on November 9, 2009 at 4:23am - Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
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Comment by John Barrows on November 9, 2009 at 5:36am
- But of course!
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Comment by Debbie on November 9, 2009 at 4:29pm
- PIGS!
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Comment by Patrick on November 10, 2009 at 3:17am
- What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
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Comment by John Barrows on November 10, 2009 at 7:23pm
- my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
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- UGH! and have you noticed (I am sure you have) that these "Chefs/cooks" do not even wear aprons! What is with that? The prima donna's!
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forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
typically, toast points are served with a soft-boiled egg with it's top lopped off and sitting in an egg cup. with the pointy ends of the toast, one can dunk his or her toast into the egg yolk. get the "point"?
To understand the "toast point" controversy, go here. Johnny is into toast points. As a matter of fact he is known regionally as Mr. Toast Point. An envious position for anyone deep in toast point tradition and preparation.
that's just Patrick's attempt at humor
just no-knead dough bread toasted !
the concept is the same, but the puff pastry is lighter in texture (but richer - a batch of puff pastry is made with 4 cups of flour and 3 sticks of butter). Lots of folding and rolling - I bet a pasta roller would work!
Yeah, boy! Go get'emm Mahatma Johnny Gandhi.
LOOK JOHNNY!!!!!..................TOAST POINTS!!!!
Actually, Laura has a good idea here. Instead of using the typical dough for a calzone, the puff pastry would probably work very well. I think I will do a little experimenting. Of course, puff pastry does not want to become part of you DAILY diet ...
ah, yes - duck fat!
We ate our last one two weeks ago (that we brought back from Paris last year).
I know its a little early for it but I couldn't resist !
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