old cooking shows
anoriginal
7 years ago
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7 years agoKATHY
7 years agoRelated Discussions
Do you watch cooking shows on tv?
Comments (38)If Indiana is right in the heart of the Midwest, then I must be living on the west coast. Better start learning the language. "Gag me with a spoon"? And why go crazy because someone uses more salt that you want? Don't you think you could, let's see. hmmm, maybe use less?? Recipes are guidelines, not hard and fast rules. Recipes will often vary, even when followed to the letter depending on a number of variables. I seldom follow a recipe to the letter since I might not happen to have the free range grapes, cage free milk or organic Vanilla Wafers that Marco Pierre White's recipe might call for. I often will add spice I like and tone down or eliminate what I don't like. Amish/Mennonite, etc cooking has a lot of crossover with what some people term "Midwest" cooking. If you consider Indiana "midwest" then I exempt this from consideration. However the midwest of the United States are generally or at least were, big farming areas and Amish/Mennonite, etc were also big farmers. Meat, potatoes, bread, coffee, milk, dessert was your typical farm fare. The midwest didn't use much in the way of rice however certain areas, including the upper midwest would have wild rice available and that could be included in the later menus. Native Americans of course used wild rice much more heavily than many others until others found out how great it is. Actually you'll find a lot of crossover in German, even Russian and certain other ethnic types of foods when they're living in a colder climate and doing a lot of hard work, but then again considering the number of Scandinavians. Germans, etc who populated the area, it shouldn't be a surprise. But the food changed to adapt to what's around. You won't go to Norway, Sweden, Germany, Russia, etc and find the same things. Just as "cajun" or "creole" won't be found in France, and probably not much in the French areas of Canada. As Annie said, hearty meals were needed for the heavy workload on a typical farm. You'd rise early and work late and burn a lot of calories. Actually what many people term "comfort foods" is quite common among both the A/M/etc and midwest farmers. You won't find finger sandwiches, consumme or sushi on these menus. You will find hearty soup, stew, roast, meatloaf, pasta and much much more. You'll also find a lot of pies, cakes, cookies and rolls. You'll find great breads, rolls, etc. Around here, mac & cheese is essentially baby food. A blue box and a package of Corn King hotdogs fed many a toddler by a new mother. Never could stomach mac & cheese. No meat, why bother. Watching Cookin' Cheap is different. Two gay guys doing their "cooking" and then dressing in drag to show a gadget of some sort. A pickle slicer, nut cracker or whatever. The "Cook Sisters". Initially it was to show people you could cook cheap. They'd figure out the cost of something and figure per portion. Although if they had a leftover from something before, they didn't include it in the price and would come out with 58¢ per person "meals". One thought he knew how to cook and the other admitted he knew nothing but would try anything. They both fancied themselves far better standup comedians that I would. Watch it sometime, it's, well, different. I wouldn't say it's funny very often, but entertaining usually. Actually hotdish for the food, (and go ahead and debate "food" if you're a Miracle Whip snob) and "hot dish" describes the ladies cooking or the temperature of the plate. Scalloped potatoes and ham is a type of hotdish. Marilyn's Party Potatoes, sometimes called "funeral potatoes" is a hotdish, etc. People stick out their tongues and stick their noses in the air over foods. Yes, some will be a can of cream soup with a can of something and a package of onion soup mix. But then again, people buy "blue box", TV dinners and produce from Walmart for cryin out loud! LOL Contrary to what a couple of you believe, not one of the terms hotdishes, A/M/etc or midwest cooking mean all from a can or a pouch. It can and often is made from scratch. The shortcuts are more publicized since it's a timesaver and many people who hit the net want to save time. I would defy most anyone to have tasted and claim they didn't like the scalloped potatoes and ham that was served at my aunt's funeral, or for that matter the roast beef and mashed potatoes served at my cousin's funeral or any of my mother's holiday meals, all made from scratch. I'll take that any day over foo-foo food! Or for that matter the Tex-Mex you get at Taco Bell, or the seafood from Long John Silver, or should I continue... Back to topic, a couple other shows I enjoyed watching included the Galloping drunk, er, Gourmet though never really learned much from his shows. When Andrew Zimmern was a local cook he was interesting to see on the local channels before he decided to concentrate on bugs and exotic roadkill....See MoreCook book recommendations for 14 yr old boy?
Comments (14)Unfortunately, cook books aimed at kids tend to reinforce the stereotype of kids as fussy eaters. I hate to see kids encouraged to focus on sweets and melted cheese dishes. If a kid shows interest in cooking and food, they should be encouraged to explore "real" food and learn the essentials of real cooking. They should learn to saute, braise, roast, etc. They should learn how to make and use a roux, which is probably the most versatile technique of all, turns lackluster dishes into elegant ones and is not difficult to learn. Recently I spent time with my grandchildren. My 15 year old grand son assisted me skillfully in making authentic enchiladas, quickly picking up the knack of handling the tender corn tortillas in hot oil. I taught my 17 year old grand daughter to poach eggs, a task avoided by many adult cooks. She wasn't daunted. Kids are more adventuresome and confident if you, in turn, put some confidence in them. Therefore, I would recommend a book which stresses basics, not novelties. One which gives them a foundation for cooking the rest of their lives. S'mores and English muffin pizzas don't qualify. The James Beard Cookbook is the one I luckily picked up early in my cooking career. I've made sure all my kids have it in their kitchens. Following the clear instructions, all the standard preparations can be made. From there, the sky's the limit. Forgive me if I've been preachy, but this is a topic dear to my heart. Jim Here is a link that might be useful: The James Beard Cookbook...See MoreCooking Shows - What's Your Favorite?
Comments (17)Barefoot Contessa when it's not a repeat, but it almost always is a repeat, Michael Chiarella's show, but it's not on as much as it used to be., Molto Mario, and Everyday Italian - can you tell I like Italian food? Like everyone else, I've all but quit watching the go to restaurants and eat network, aka the food network. I keep forgetting to set up the recorder on Saturdays to tape America's Test Kitchen. there was one Saturday I was working from home, so I looked up when it would be on, and what else might be on PBS that day. Sadly, most of the cooking shows are gone from their lineup. I used to love Jaques Pepin, but his show wasn't on the schedule. I like Top Chef, Iron Chef, and some of the competition shows, but that guy on Hell's Kitchen should really consider anger management counseling. I just don't get why anyone would want to work for him, much less consider that being a prize to strive for. They should make the losers be the ones to have to be executive chef at his restaurant. I really think his behavior borders on criminal, but since that show has got to be as real as championship wrestling, I imagine he'll never serve time for his behavior, since it's all probably an act. At least I hope so. I sure hope he doesn't treat his family that way. Sally...See MoreGanache made with water?!
Comments (5)You can find various recipes online for chocolate ganache using water instead of cream. But the caveat is that you need to use a very high quality chocolate so doubt chocolate chips would make the grade :-) Here's one recipe: Chocolate and water ganache...See Morecaflowerluver
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