YouTube Cooking Channels One Enjoys
7 years ago
last modified: 7 years ago
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Script's is launching a new cooking channel...
Comments (13)I used to love "Iron Chef" (the Japanese version), it was so fun and funny, but of course USA had to beat it into the ground the way we do with most things. It is well known that I love Michael Chiarello but I don't have cable anymore and he's not on much (which is probably why I still love him). My favorite cooking shows are now on PBS, I ADORE Lidia Bastianich's Italian cooking show, and also like Sara Moulton and even Martha Stewart's everyday cooking, and several others they show from time to time, including Julia and Jacques Pepin. I've never liked any of the "Test Kitchen" recipes I've made, they've been OK, but do not end up being my "go to" recipes for anything. But the show is tolerable only because it has a certain kitschy humor IMHO, like most of them. But Lidia is my all time favorite. PBS really does these kinds of shows well. I think they should do more....See MoreFood Network & Cooking Channel
Comments (10)"I just can't get into cake and cupcake decorating that much." LOL Sushipup. I hear you!! I miss the Food Networks of old. I liked watching cooking techniques and how-to's. None of the competitions interest me. The only one that did, we used to watch on Sundays at 3 was Mission Impossible with Robert Irving. That was the only competition type show. I like Ina, she's my favourite, and also like Tyler Florence, but don't see him anymore. They re-run a Canadian Chef....Michael at Home over and over, several times a day. Canadian Food Network is so cheap, they won't spend any money and get decent/current chef shows IMO....See MoreCooking for one - need ideas
Comments (29)That is a lot of changes. Congrats on the new kitchen. That can often be stressful. I still cook for an army even though it is just the two of us. But it is often planned since i have the 'while i'm at it' attitude. When making a lovely beef stew last weekend i made a veg stock at the same time on the back burner using the veg cuttings. I always make more of everything with plans for the freezer or for another dish later on. I'm making a fish stew tonight and is not a big production as i have a pint of fish/shrimp stock frozen, smoked corn from summer harvest, salmon and scallops, wild caught. Cod we caught. Being Sunday i will start the miropoix from scratch with a nice fresh leek. A small packet of sliced tomatoes frozen from the garden. Cherry tomatoes freeze well and stay loose in zip-locks so just a few can be taken out at a time. Nice for a fritatta. I still often buy bulk veg for the lower pricing and usually have a plan. Like red peppers. I use fresh but will roast, then freeze in a flat-pack method so i can just take out a few slices and re-seal. A whole avocado is too much for the two of us so i often also make a dressing with the other half but more than one purchased often gets over-ripe. They freeze ok if all the air is out of the zip-lock...i add lime juice. I do use the food-saver system for many garden produce. Air is the enemy in the freezer so it works great for that. I felt terribly/embarrassingly domestic when i bought it but does make a huge difference in the quality of frozen foods. No going back. String beans i like fresh. Every harvest from my garden i try blanching and freezing but we never eat them. They go in the juicer or the blender throughout the winter. As plllog mentioned, paying attention to quantity while shopping...so many things are by weight. DH does most of the shopping, (with my list). When i say 12 grapes i mean it, lol. I like the dark skinned really black big seedless. I use them for a few special salads. They freeze nice but i don't really need that big bag. He has learned to shop by weight. We eat a ton of greens. Kale, collards, chard. After cooking...even while plating for our meal, i stuff the leftovers in waiting quarter pint containers. Top with a bit of water and into the freezer for later soups. I must have 20 1/4 pints of greens and beans in stock or water in the freezer that i can pick and choose for a very quick chowder or soup. I even put my chili in the 1/4 pints to make a richer tomato/veggie soup. (most in qrt containers for immediate heating after a 1/2 in the sink to thaw just enough to get into the pot). Two appliances i appreciate for quick healthy eating is my juicer and my blender. The Blendtec blender and the Breville juicer. Clean easily and go in the dishwasher if i want a quick cleaning. Great for morning juices and blending soups. and so many other things....i juice my kale and collard stems with lemon and ginger, celery, carrots and beets......See MoreThe YouTube rabbit hole.
Comments (16)I like to watch Vito Lacopelli's pizza videos. I like his recipes and his techniques, and I've learned a lot from him. While I can grow the same plants that are grown in Australia, I have a difficult time listening to a strong Australian accent (mild ones are okay), and so I put subtitles on for people like Self Sufficient Me and turn the sound off or way down. I love Italian accents OTOH. What is worse, however, is the computer generated voices or people who have sing-song inflection - I turn that off as well, including voice-rise inflection and vocal fry (like the Kardashians). This keeps me from going down too many Youtube rabbit holes! I find many Youtubers to be overly annoying, and so that limits how much I watch....See More- 7 years ago
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