How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

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.

Views: 14

Comment by John Barrows on November 8, 2009 at 2:42pm
Great advice! And the shows with the best cleavage are especially noteworthy.
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.
Comment by John Barrows on November 9, 2009 at 5:36am
But of course!
Comment by Debbie on November 9, 2009 at 4:29pm
PIGS!
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.
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 ..........
Comment by Debbie on November 11, 2009 at 5:18pm
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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