Oh. Not that kind of dumping. Just video ended—I play stuff while doing other things, so wasn't interacting with the controller, and was ”dumped” into live TV. Stayed because Bobby Flay and Fran are amusing and my hands were busy.

There was a fabulous bistro a long time ago with a chef/owner we adored. Best minestrone ever. I think there's some of that kind of follow the chef culture in certain parts, but maybe moreso up north. Jakkom would know about that. The trendy places in the trendy places with the lousy parking (lousy inc. valets) are—or were before covid—populated by under dressed, over paid, young ones who are ”on” (i.e., acting out their lives rather than living them), travelling in packs, loud (perhaps pre-lubricated) and suck the air out of the room.

Then the much vaunted, newly arrived East Coast chef would produce way too salty plates with no vegetables to speak of (nor a la carte veg to suppliment), and what there was, often was reduced to a condiment...or baby food. And these wannabe food stars were very resistant to accommodating diners’ requests (like less salt) because they knew better and wished to mold the paying public to their way of cooking rather than pleasing the patrons. So, yeah, lots of memorable bad meals! I resent going to ”fine dining” where I, a decent home cook with no restaurant aspirations, know I could have made it better.

Another ”worst” was in Las Vegas in a very popular place owned by a celebrity chef. Lunch. I forget what it was, but mine was inedible. Looked good on the plate, but nothing was salvageable. The good server took it away and offered to replace it—I didn't want to make my companion wait. A memorable best was a largish group (fit a round table) at a neighborhood fine dining which rotated chefs in and out, so was sometimes great and sometimes as above. I started feeling bad after we sat down, and my throat got really sore (no, I didn't get anyone else sick). The only thing I could face on the menu was a mushroom risotto. It was really good, if salty. So soothing and warm. Just had to convince the servers and captain that it really was all I wanted.

But lots and lots of neighborhood gems, here, with really good food. And some neighborhood favorites with moderately good food for moderate prices, and a welcoming attitude.

Bobby Flay seems on TV like he has a sense of humor and, while cocky for show, seems to understand it's about the eating. It amuses me, though—I often catch the end of Beat Bobby Flay. It seems if he doesn't know the food he's challenged to make, he just does his own thing with chile peppers and balance and wins because his best effort is so much tastier than the more authentic version by the contestant. Makes me giggle.

i've never understood the appeal (as TV personalities) of so many chefs who have cooking shows...Bobby Flay, Gordon Ramsey, Robert somebody, big musclebound guy), Mario Batalli, Alton Brown (I don't think he's a chef but a food network "personality", Christopher Kimball. They may be good chefs but their hard edges, lack of personality on screen and almost bullying behavior of a few of them sets me on edge. I won't watch any of them.

I never thought of it, but I pretty much agree with you. I've seen Gordon Ramsay be sweet, caring and kind--to adults. The d**kh**d seems to be a role he plays. My favorite cooking demonstration shows were on, like, 30 years ago, before I had any time to cook much. Sara Molton with that call-in show, and Ming Tsai. The contest format currently popular is silly, but it makes cooking accessible to non-cooks, and I almost always learn something, so the non-cooks must be learning a lot more, which is good. Like the kid in Don't Tell Mom the Babysitter's Dead (original version), who learns how to cook watching Julia Child. :)

I loved a few...Michael Chiarello for one, Duff Goldman, Tyler Florence is ok, as is Jamie Oliver. I don't know if they are in the same league as some of the others, but they were talented enough and nice to spend some time with.

I really don't watch much cooking on TV any more, tho I have enjoyed Top Chef a great deal. Not so much this year with Padma gone, but I liked Kristin as a contestant, so hopefully she just has to find her groove as a host. Or maybe I just didn't find Wisconsin cuisine very interesting.

“Sara Molton with that call-in show…”

I used to watch her. Seems like so long ago!

Speaking of grilling. MichaelSimon had/maybe still has, a good cooking at home series started during lockdown. Not heavily scripted, produced, edited. In his backyard with two Webber grills. No fancy equipment. Lots of good advice about using what you have on hand. A young assistant holds one camera and asks 20-something questions. (she does not cook)

I look forward to his show every Sat.morning. Last week lemons were featured. He made a lemon ricotta ravioli with a lemony cacio e pepe sauce, a citrus salad, and Lizzy made a lemony cocktail.

https://www.foodnetwork.com/shows/symons-dinners-cooking-out/episodes/lizzy-lemon

@plllog- "I resent going to ”fine dining” where I, a decent home cook with no restaurant aspirations, know I could have made it better."

Me too. And I have cooked in restaurants :-)

Sara Moulton still hosts a show. Its on PBS.

I only watch a few these days. I really look forward to Michael Symons show. I enjoyed his cook alongs during lockdown as well. And I still watch Sara’s weeknight meals on PBS. I think that is what its called.

I share Olychick's views about TV chefs, and I really like Michael Chiarello. I often cook very similarly to him.

For entertainment (and not recipes), I would watch Floyd on Food, and even he would not eat some of the recipes that he made.

He never had his own show, but I like Nick Maglieri's recipes. I've seen him on some Julia Child shows.

Incidentally, we use wire baskets to keep vegetables from falling through the grill, especially chilies (chocolate Habanero) and garlic. I really do not pay attention to how anyone else grills, since I have developed my own techniques over the years, and I do not grill American style, as a rule; i.e., no beef, no pork, no American style BBQ. I do make some Middle Eastern/North African and Greek recipes, however.

:D Lars, it was supposed to make you laugh. :)