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Food Channel  This thread currently has 4,802 views. Print Print Thread
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kauaian
Sunday, May 16, 2010, 10:48pm Report to Moderator Report to Moderator

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Sam Dan
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Anybody else watch it & go......"what a nightmare!" for me.
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DenverFoodie
Sunday, May 16, 2010, 11:13pm Report to Moderator Report to Moderator

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I watch it all the time for "secrets" to make my dishes better.  Based on what I see not only does "Pork Fat Rules" but "Obesity Reigns" as well!   


Every morning create your day.  If you don't, life will for you!

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gulfcoastguy
Monday, May 17, 2010, 2:07am Report to Moderator Report to Moderator

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Pasta is so healthy!  Yeah right!. I do actually watchit a lot, Iron Chef is on now, but I know I've got to tweak things. I do get some good ideas watching it, then I make it better.
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ABJoe
Monday, May 17, 2010, 2:34am Report to Moderator Report to Moderator

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I sometimes watch cooking shows, usually on PBS, but I only watch for new ideas for taste combinations...  I have to substitute for ingredients, but I know that going in...  Sometimes there will not be anything usable - it is somewhat hit or miss...


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Cristina
Monday, May 17, 2010, 2:48am Report to Moderator Report to Moderator

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Yes, we do not get normal, free to air  tv here, but I am glad I have access to pay tv at least and the food, lifestyle, home craft chanels is what I watch the most.  Watch in a detached mode to take on ideas and adapt to my true type lifestyle.  




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Lola
Monday, May 17, 2010, 3:42am Report to Moderator Report to Moderator

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the different techniques are learning experiences.....you never know when they ll come in handy


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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christaalyssaA+
Monday, May 17, 2010, 8:11am Report to Moderator Report to Moderator

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As I write this I'm watching the Food Network. I have always enjoyed watching the combinations of things. For instance watching Iron Chef tonight I just got really excited cause Bobby Flay used oregano, cumin and turmeric together. I never thought all those three would be good together. Very excited to try it on some fish. He put it on chicken but I'm not eating any meat other than fish. I might add chicken back in later. But right now I've decided to cut it out completely.


O positive baby boy.
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ruthiegirl
Monday, May 17, 2010, 3:01pm Report to Moderator Report to Moderator

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I often find it frustrating to read recipes in magazines and think "I can't have that, I can't have that, I can't have that...WOW!!! I can actually eat this one!!!..Can't have that..." The biggest frustration is tomato, since that's usualy an integral part of the dish's flavor and can't be easily omitted or substituted for. Beef or veal works anywhere they call for pork, and olive oil or butter usually works where they call for pork fat.

I think that watching the Food Channel would frustrate me even futher, even though I know I'd probably learn some new ideas and techniques I could adapt to my allowed foods.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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Lloyd
Monday, May 17, 2010, 5:22pm Report to Moderator Report to Moderator

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Quoted from Lola
the different techniques are learning experiences.....you never know when they ll come in handy


I have gotten lots of great ideas from those shows. Used to watch years ago, rarely have time now.
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jayneeo
Monday, May 17, 2010, 6:07pm Report to Moderator Report to Moderator

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My DH and I love "Chopped"! Ha ha, its so much fun! 4 chef's compete,etc. with mystery ingredients! They really have to think on their feet! I try to think fast and imagine how I would treat the ingredients in such a short time.
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NewHampshireGirl
Monday, May 17, 2010, 6:23pm Report to Moderator Report to Moderator

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I agree about the use of tomato in the cooking channel recipes.  I pick up some good hints, otherwise.  Does anyone love rice angel-hair pasta the way I do?    I don't even want to go back to the standard pasta.  It's also very good for my A husband.
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christaalyssaA+
Monday, May 17, 2010, 7:24pm Report to Moderator Report to Moderator

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Quoted from jayneeo
My DH and I love "Chopped"! Ha ha, its so much fun! 4 chef's compete,etc. with mystery ingredients! They really have to think on their feet! I try to think fast and imagine how I would treat the ingredients in such a short time.


Ya, I enjoy watching "Chopped" too. Did you see that one they did with tofu skins and starfruit? Wow, I was trying to figure out how the heck I would cook with tofu skins and I don't do anything with starfruit ever, it's very tart/sour. That was fun to watch.


O positive baby boy.
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Mayflowers
Monday, May 17, 2010, 7:40pm Report to Moderator Report to Moderator
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I watch it. They cook a lot of beef, pork and chicken.. All avoids for me. I like to watch Semi Homemade and Barefoot Contessa ...Ina Garten is so freaking heavy..Doesn't she care about her health..? But she does make some awesome recipes.  I keep watching hoping there will be something I can make ...for me. Alton Brown's Good Eats is really good too. Funny.
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Mayflowers
Monday, May 17, 2010, 7:41pm Report to Moderator Report to Moderator
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Quoted from jayneeo
My DH and I love "Chopped"! .


I liked Top Chef better. I haven't watched it lately ..it's on past my bedtime... lol
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gulfcoastguy
Monday, May 17, 2010, 9:01pm Report to Moderator Report to Moderator

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Quoted from 815


I liked Top Chef better. I haven't watched it lately ..it's on past my bedtime... lol


They had a celiac cook on "Chopped" once, unfortunately she didn't make it past the second round. I don't think that they have rice or millet flour available. I have made my on oat flour out of oatmeal but true celiacs can't even do that.
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Sky
Monday, May 17, 2010, 9:29pm Report to Moderator Report to Moderator

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I think we could put together a BTD show.

Half an hour, usually 22 minutes of on-air programming. A minute opener, two minutes for closing credits, so 19 minutes of air time. (Put out-takes during the closing credits, or testimonials of people who got on the diet.)

You could make that 3 six-minute recipes for different blood types, give or take minutes for complexity. And I think make it a breakfast, lunch, and dinner for each segment, mixing up which type gets what. (And for type AB's, just tell them what to switch for the A's.) The last minute could be a "Quick Snack" item, for two blood types.

Open each show with a disclaimer that while the diet is designed for optimum health, it should not be used in substitution of a medical doctor's advice, so one should be consulted if someone is on a restricted diet.

If the show was picked up, and made daily, make one day for kids, one day for seniors, and maybe one day or one day a month for parties. Then you can pick a day each month for various ethnic cuisines (so a Mexican day, Chinese, Indian, etc). Make most days for blood type specific, and one day for two mixes. Heck, one day for three types (but that may be kind of limited in terms of what is available).

And, I think invite in guests, usually people with various health problems (obesity, asthma, cancer survivors, etc) and teach them to cook the food. Make that one meal a show, the others can be complex things, condensed for time.

If you can develop a chef who can do the diet, and has a good personality, you can see that chef on Oprah, Dr. Oz, Good Morning America, etc.
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ruthiegirl
Monday, May 17, 2010, 9:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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That could be your new career Sky!


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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Lola
Monday, May 17, 2010, 9:49pm Report to Moderator Report to Moderator

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a military wellness coach......great


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lola
Monday, May 17, 2010, 9:52pm Report to Moderator Report to Moderator

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wholefoodie here has already done a splendid job!
healthy eating and living blog at
http://www.lifeongreenlane.com


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Ekalia
Monday, May 17, 2010, 10:11pm Report to Moderator Report to Moderator

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That's a really great idea Sky


Me A+, my son O+, my other half O+
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Sky
Tuesday, May 18, 2010, 8:32pm Report to Moderator Report to Moderator

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Well, if anyone in the Los Angeles area wants to join me. I have a Youtube channel with 560 subscribers and we could start making webisodes.
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christaalyssaA+
Tuesday, May 18, 2010, 9:15pm Report to Moderator Report to Moderator

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Quoted from Sky
Well, if anyone in the Los Angeles area wants to join me. I have a Youtube channel with 560 subscribers and we could start making webisodes.


I would love to if I was in the LA area! That would be fun!


O positive baby boy.
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Sky
Tuesday, August 23, 2011, 8:53am Report to Moderator Report to Moderator

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Remind me to pitch this to the Oprah Network....
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Sky
Tuesday, August 23, 2011, 9:57am Report to Moderator Report to Moderator

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Stephanie75
Tuesday, August 23, 2011, 1:52pm Report to Moderator Report to Moderator

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I think I may be addicted to the food network - and unlike every addiction it's bad, bad, bad  
I don't feel like I'm missing out but I use it to replace eating!
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Jennihul
Tuesday, August 23, 2011, 2:55pm Report to Moderator Report to Moderator

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I literally despise the Food Network. It's all about gluttony, making sure your tastebuds are pleasured, screw the body, screw your health and all the damage you are doing.

My husband watches that show where the guy stuffs food down his throat for a t-shirt and some cheers. I can't even watch it. It's truly disgusting.
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chrissyA
Tuesday, August 23, 2011, 3:27pm Report to Moderator Report to Moderator

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Hey Sky, do you have a blog? There are several Food Network and Cooking Channel personalities that started with blogging. Lots of people can be reached via a well put together blog. I have actually done blog searches looking for someone doing a BTD. I'd happily be a collaborator or contributor.


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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kauaian
Wednesday, August 24, 2011, 8:44pm Report to Moderator Report to Moderator

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Despite cringing @ times.  I really love Chopped, Iron Chef, The Best Thing I Ever Ate &.........Cupcake Wars.  Even when I used to eat desserts, I never liked cupcakes.  I do come away w/ ideas but I just can't help wincing when they entice our country to make & eat that stuff.
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kauaian
Wednesday, August 24, 2011, 8:46pm Report to Moderator Report to Moderator

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Quoted from Sky


Would really love This!
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Canadj
Wednesday, August 24, 2011, 9:00pm Report to Moderator Report to Moderator

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Does anyone know the guy or the show: it was a black guy who did outside bbq'ing.  Taught how to use direct and indirect heat.
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jayneeo
Wednesday, August 24, 2011, 9:53pm Report to Moderator Report to Moderator

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jennihul
Yeah! Lots of the shows get viewers by being disgusting! Works like a charm.
That said, I love Chopped! And there are a few other good ones.  
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cajun
Wednesday, August 24, 2011, 10:20pm Report to Moderator Report to Moderator

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I like Chopped , Giada, Rachel, Emeril, Jaime, and Iron Chef America.
Sometimes I can adapt their recipes to my ER4YT!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
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Sky
Saturday, August 27, 2011, 10:14am Report to Moderator Report to Moderator

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Yeah, I have the Cook Right recipe book, and have been to try some of the recipes. (Unfortunately, still living at home with the parents, and my mom is particular about her small kitchen.)

I thought it would be neat to make a series of videos where I would cook the meals and show the finished product.
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Kim
Saturday, August 27, 2011, 10:38am Report to Moderator Report to Moderator

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There are good tips on the shows and the fun part is taking a recipe you like and turning it into one that is swami compliant.  
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Sky
Friday, September 28, 2012, 5:34pm Report to Moderator Report to Moderator

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I wonder if there is a way to help Eric Morrison get in contact with the various cooking networks for funding....
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whitescorpion
Saturday, September 29, 2012, 2:15pm Report to Moderator Report to Moderator

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I enjoy the shows on the Food Channel. It doesn't bother me to watch recipes of food that I need to avoid. I do agree that the guy in Man vs Food is off the wall. Imagine making a career of seeing if you can ruin your stomach by stuffing as much food in as possible on a consistent basis. Somewhere along the line, he'll pay the price.

My current favorite show is Restaurant: Impossible where Chef Levine finds failing restaurants and shows the owner how to turn around the business to make it successful. He also redoes the decor. He is a demanding man but he gets results and changes people's lives. For some reason, I love this show.  


I will choose a path that's clear. I will choose free will. -RUSH
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Mayflowers
Saturday, September 29, 2012, 3:49pm Report to Moderator Report to Moderator
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Quoted from Jennihul
I literally despise the Food Network. It's all about gluttony, making sure your tastebuds are pleasured, screw the body, screw your health and all the damage you are doing.


Very true.  I used to watch Man vs Food a lot and I started over eating..lol
I also would start gaining weight from watching Food Network too much. I limit it now. Sometimes I watched Chopped and I like Barefoot Contessa, though I can't eat mostly every thing she makes. That's why she's morbidly obese. I keep wondering when Ina's going to have a stroke or goes diabetic like Paula Dean.  
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san j
Saturday, September 29, 2012, 4:52pm Report to Moderator Report to Moderator

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I like Chopped.
I've by no means seen even the majority of the shows out there, but there are certainly different categories of these and, to my mind, they should be judged by category.

Fine Dining chefdom is in a class by itself. Almost no one eats this type of food most of the time - it's a Special Occasion sort of thing. And I tend to like the shows that illustrate the fine points of this art and bring a certain competitive fun to the program. I and others who have cooked for a living - both in restaurant kitchens with staffs and with dinner patrons changing from hour to hour and night to night, as well as in private homes and institutional settings - can relate to the thinking-on-one's-feet time constraints that push the demand for creativity that these shows highlight. For me they're a kick, reminding me of the Rush - the theatre   of being a chef.

I think the more Here's How To Cook At Home shows can be extraordinarily helpful to the home cook, however. Even if the dishes themselves are not "compliant" (and the dadamo forum crowd is demanding - very few people outside of here are making their own quark, for instance), the viewer is taught to cultivate Taste and to think through flavor decisions, balancing acidity-texture-heaviness/density-seasoning, etc., as well as technique and even ingredients/shopping. Many, many people are intimidated by cooking. I've had clients afraid to do more than toast bread, boil water, and nuke. Any show that encourages confidence in the kitchen is good, in my book. And the person who inspires that confidence must have a personality that is attractive to the viewer; this means there are hosts who will appeal to some and not all of us.

These shows are doing, IMO, a great service. Don't underestimate how much Fear of Cooking is out there in the kitchens of millions. Watching cooks have a good time and produce attractive meals in an upbeat way is one of the excellent reasons (among so many bad ones!) to have a TV! Even the ones using "too much fat" or sugar or whatever you think is wrong with them, are appearing at a given point in the viewer's Learning Curve, you know not where. You don't take a person on the Standard American Diet and turn him into a SWAMI ascetic overnight.

So I'm glad cooking shows exist in such variety. And while I'd often rather take my nutrition through a vein and be done with the whole shopping/prepping/eating preoccupation to which we are consigned for our threescore-and-ten, I figure we've all got to eat: Why not make it interesting and fun from time to time?


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san j
Saturday, October 6, 2012, 12:33am Report to Moderator Report to Moderator

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Quoted from 815
I like Barefoot Contessa, though I can't eat mostly every thing she makes. That's why she's morbidly obese. I keep wondering when Ina's going to have a stroke or goes diabetic like Paula Dean.  

I had seen a couple of episodes of Barefoot Contessa years ago (my niece really liked her). When you said she was "morbidly obese", I thought I'd google her, take a look at what she looks like now.

The definition of morbid obesity is found here:
http://medical-dictionary.thefreedictionary.com/Morbid+Obesity
It generally refers to being at least 100% over one's ideal weight, but can also signify being 100 or more lbs. overweight.
You read about such people unable to stand up, fit in a chair or through a door, squeeze into an airline seat, etc. And there are all sorts of reasons their weight can be disastrously out of control.
I looked at Ina Garten ("the Barefoot Contessa") and I didn't see that. I think that if she took off 25 lbs she'd look good, yes. But she appears far from morbidly obese, is a pretty woman and seems very happy at the age of 64.

"Wondering when [she's] going to have a stroke": I guess the BTD can help your cardiovascular system but not your compassion? Does the BTD make us "better" in some way? Is Individuality not okay anymore? or has the meaning of the word morphed to "conformity"?
My niece has watched the show for years and, a young adult in her first city apartment, she enjoys putting into practice Garten's inspirations.
Some people eat plenty of high-fat foods
Some people drink spirits
Some people eat refined sugar every day
Some people smoke cigarettes regularly...
and live into their 90s
and make people happy.
Power to 'em, I say.  

PS/Edit-Add: I didn't know who Paula Dean (Deen) was, so I looked her up. She's 65 and has had type 2 diabetes for a couple of years. I clicked on her picture and ended up at a recipe I can use, in part. I love slaw, and she's got one using broccoli that looks like it passed through that noodle maker - fine, soft julienned. Plus cabbage, sunflower seeds (I'd use a different nut), cranberries, brown sugar (I'd change the sweetener), etc.
I'm happy for her that she probably monitors her blood sugar now. That's good for anyone in her/his later years.
Her recipes wouldn't work for me, as is, for the most part.
But I don't see her as a failure in any way.  


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Revision History (2 edits)
san j  -  Saturday, October 6, 2012, 7:27pm
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san j  -  Saturday, October 6, 2012, 12:50am
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gulfcoastguy
Saturday, October 6, 2012, 2:48am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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I still like watching a few shows on the foodnetwork, mainly Chopped. I don't take what they do as the recipe to follow but as a source of inspiration and entertainment. How many of us have said "read they labels" or "adjust recipe according to your type"? If we wanted easy we would all be ordering our prepackaged "food" from Jenny Craig.
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Amazone I.
Sunday, October 7, 2012, 8:35am Report to Moderator Report to Moderator

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I lately observed "Schweizer Landfrauenküche* ...yikes...I nearly got sick while watching (swiss-country-style cookings).....

but ok this is all about *domestications called education* .....


MIfHI K-174
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san j
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Quoted from Amazone I.
I lately observed "Schweizer Landfrauenküche* ...yikes...I nearly got sick while watching (swiss-country-style cookings).....

but ok this is all about *domestications called education* .....

Do you have food channel?
What was sickening? I mean, there are no foods you hate, so -- what was the problem?



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san j
Wednesday, October 24, 2012, 9:31pm Report to Moderator Report to Moderator

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Just watched a couple of episodes of Chopped.
One was just incredibly good - a great group of contestants: Talented and well-matched. Very satisfying!
The other was... the worst I've ever seen on this program. And the winner was...just shockingly bad.
Just when I'd thought I was resonating with the judges.
Okayyyyy......

I remind myself: They can actually taste the food; I can't.


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chrissyA
Thursday, October 25, 2012, 1:41pm Report to Moderator Report to Moderator

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I agree with san j. I finally learned to cook in my late 30's by watching The Food Network. And thanks to the knowledge and skills I've aquired I'm now very comfortable and confident in the kitchen, which enables me to alter recipes for myself and follow a dietary lifestyle I otherwise would not have been able to choose. Good on 'em, I say  


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)

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san j
Thursday, October 25, 2012, 7:51pm Report to Moderator Report to Moderator

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Quoted from chrissyA
I agree with san j. I finally learned to cook in my late 30's by watching The Food Network. And thanks to the knowledge and skills I've aquired I'm now very comfortable and confident in the kitchen, which enables me to alter recipes for myself and follow a dietary lifestyle I otherwise would not have been able to choose. Good on 'em, I say  

Brava, chica! Good for you.
We all hafta start somewhere, and your taking up this new skill at that age is impressive and commendable.


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Aawww, san j, thanks


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“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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san j
Sunday, December 2, 2012, 1:32am Report to Moderator Report to Moderator

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Anyone here like "master chef"?


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gulfcoastguy
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You mean the one with Gordon Ramsey? If so, then no. I don't really like to see people blowing a fuse at trainees. I do like the show on Bravo, but I don't have that channel.
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san j
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Quoted from gulfcoastguy
You mean the one with Gordon Ramsey? If so, then no. I don't really like to see people blowing a fuse at trainees. I do like the show on Bravo, but I don't have that channel.

Gordon judges with two other chefs: Graham Elliott and Joe Bastianich.

This is not Hell's Kitchen, which was horrifyingly bad, and made me hate Ramsey.
It's a recent show. Really, really challenging, gcg, with some great critiques...and plenty of compliments when the dishes/choices/performances merit them.

This is the one where the 3 judges case the country (USA) taste the cooking of thousands of American home cooks, regular folks, narrow it down to a field of 100 who are auditioned, choose 18 of them to bring to the Master Chef Kitchen in Los Angeles, and on from there.

Wow!


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San J,
Yes, I watched the last one because my very first yoga instructor was one of the chefs! Her name is Stacey and she made it through to the sushi round/meal. She worked with the visually impaired chef...both petite, dark, and sweet ladies.
Stacey learned how to cook from her Italian grandmother...her other grandma is Greek. I was very proud of her!
( I really enjoyed my most recent yoga teacher but Stacey
trained with the best in Los Angeles.)


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"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
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san j
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Quoted from cajun
San J,
Yes, I watched the last one because my very first yoga instructor was one of the chefs! Her name is Stacey and she made it through to the sushi round/meal. She worked with the visually impaired chef...both petite, dark, and sweet ladies.
Stacey learned how to cook from her Italian grandmother...her other grandma is Greek. I was very proud of her!
( I really enjoyed my most recent yoga teacher but Stacey
trained with the best in Los Angeles.)

Cajun:
Stacey totally rocked! What a story!
Even her audition was extraordinary: She was rejected! She went back out to the the waiting room, crying, and hugged her people, everybody grieving, and then the unprecedented happened: The massive doors opened from the inside, and one of the judges (Joe Bastianich) came out and walked up to her.
"I've had a change of heart," he said. "I think you can make it. Here's your apron." She was shrieking with excitement. "Don't let me down," he warned her. She promised not to.
She made it really far in the competition, and when she was finally sent home, he reminded her he had changed his mind for her and had been impressed with her all the way, never regretting that he'd included her in the competition.
What a story. I really liked her.
Cool that you know/knew her.
What's she doing now?



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san j
Wednesday, December 19, 2012, 8:06am Report to Moderator Report to Moderator

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Okay, so there's this show my niece loves, called Diners, Drive-ins and Dives.
She's into "Fine Dining" cuisine, so I wasn't sure what she was seeing in this show, but after watching several episodes, I got it.
It was gradually dawning on me that some culinary school grads are uncomfortable in the standard Fine Dining setting; they want to put their talents to work in some unusual settings, ones that jibe with their chosen casual lifestyles.
These chefs can be found in towns and cities all over the country. Near the North Pole in Alaska. In little "hillbilly" towns in Georgia and West Virginia, in all kinds of neighborhoods.
Or they're not culinary school grads: They just want to bring Mamacita's special dishes to Chicago from Mexico, or Philly's cheese-steaks to Salt Lake City, or some favorite style or cuisine to wherever. What you see is plenty of passion, and that's a real turn-on for me as a cook. Many of these folks are working 7 days a week, year after year, and packing love into what they do.
I'm a BBQ fan, as are many Americans, and I love watching these guys smoke their own whole turkeys or dozens of briskets, or trim a rack of pork chops with a power saw, or stir their soups or sauces as I used to in the restaurant: With a canoe paddle. I love watching some of the Chinese chefs work --- and there are many, many Chinese chefs in this world, cooking being a huge element in Chinese high culture. I loved a recent show in which a Chinese chef outside of Fairbanks, Alaska makes Ginger Crab, using Alaskan King Crab legs, garlic, ginger, scallions, cilantro and hot pepper oil...and the folks up there are enjoying some of the best halibut in the world, too, as their fish burgers, or enjoying breakfast sausages made from...reindeer meat

Certainly, there's a lot of ... not so attractive food to be found on some of the programs.
But it beats "Cupcake Wars"...
or Hell's Kitchen.
You see some cool stuff on this show, so I do recommend it for fun, and suggest you stick with it through several programs 'til you "get it" as I have!


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jeanb
Wednesday, December 19, 2012, 12:47pm Report to Moderator Report to Moderator

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Diners, Drive Ins and Dives is the favorite in my house.  I love how there are the "old country" cooks as well as "fine dining" chefs checkered through Guy's travels.  My kids have asked me to replicate some of the recipes and I have,  to their delight (not blood type perfect, but fun anyway).
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Averno
Wednesday, December 19, 2012, 1:09pm Report to Moderator Report to Moderator

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I Like Killing Flies.

I loved this charming little documentary. I think you will, too.

http://movies.netflix.com/WiMovie/I_Like_Killing_Flies/60035199?trkid=496715
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Wednesday, December 19, 2012, 1:39pm Report to Moderator Report to Moderator

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There used to be a Louisiana woman I loved to watch but she is long gone.  Some channels lose the "good" stuff when they decide to become more sophisticated in their approach...........no more homespun for them!
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I guess I'm contrary but I don't care for Guy.
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Nor do I.
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san j
Thursday, December 20, 2012, 1:03am Report to Moderator Report to Moderator

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Nor do I.
But I like some of the chefs - especially the kooky and offbeat and ethnic and really soulful ones, y'know?
And I have to admit that he's the one who finds them and showcases them, so I give him credit. There's something pretty zany about the red Camaro convertible zipping around Appalachia and the Bayou and Alaska and New England...
He's what we used to call a "character", that's all. And apparently he's someone these very diverse unusual cooks seem to be able to express themselves to, in a manner that viewers end up really getting their messages.
The show grew on me from "I don't like this Guy guy" to "These are some pretty nifty individuals scattered around kitchens and hotplates and smokers and grills all over the USA..."


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Chloe
Thursday, December 20, 2012, 2:08am Report to Moderator Report to Moderator

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My DIL and granddaughter don't like Guy either....I like the show for the thrill of traveling around
to food places I'd never get to....but....I am always waiting for some wonderful restaurant I can actually drive to from my house to appear on that show...Never happens

I like Restaurant Impossible...I like seeing bad situations turned into good!

Favorite Food Network show is Chopped.  And Alex from Chopped has a new show called Alex's
Day off....She makes some very creative meals...I also like Ina Garten, Barefoot Contessa...Just like
her quiet demeanor and very genuine caring for her husband and friends...she seems like a really
nice person who loves to cook/entertain and make other people happy.  I think if I could meet anyone from the network it would be Ina.  


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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san j
Thursday, December 20, 2012, 3:59am Report to Moderator Report to Moderator

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Quoted from Chloe
My DIL and granddaughter don't like Guy either....I like the show for the thrill of traveling around
to food places I'd never get to....but....I am always waiting for some wonderful restaurant I can actually drive to from my house to appear on that show...Never happens

I like Restaurant Impossible...I like seeing bad situations turned into good!

Favorite Food Network show is Chopped.  And Alex from Chopped has a new show called Alex's
Day off....She makes some very creative meals...I also like Ina Garten, Barefoot Contessa...Just like
her quiet demeanor and very genuine caring for her husband and friends...she seems like a really
nice person who loves to cook/entertain and make other people happy.  I think if I could meet anyone from the network it would be Ina.  

Good point, Chloe, about the persons.
I've only seen a couple of episodes of Barefoot Contessa, but the best part of that show, for me, was definitely... Jeffrey.  
I wasn't crazy about her food but, like you, I liked her demeanor, would find her easy to be around.
I used to like Lidia (of Lidia's Italy -- familiar with her?) that same way. She just loved her country and her cuisine and sharing all that, and she had a down home way of describing her decisions...and these tended to match my every thought as I watched her work. Then, at the end, she'd actually serve a real meal/portion to some real person you'd meet, and it would feel easy and right and low-key and friendly.
Sometimes we watch for one reason and sometimes for another...Something For Everyone!  



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I feel the same way about Barefoot Contessa.  She is just so nice to be around.  Yes, the music on most shows wreaks havoc with my mind and I sometimes talk back to the television as if the person responsible for the music can actually hear my complaint!!  Who am I kidding?  
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san j
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I just saw an episode of Guy's Big Bites.

I think he might be a very easy, non-threatening teacher for, yes, "guys" and those who cook for them.
He actually does explain things without assuming his viewer to be experienced, but I think there's a type of man that might feel comfortable with Guy's "guy"-slant on food -- appreciating flavors and soul, with no preciousness or uppitiness. I picture in my mind a young man who is trying to impress a woman by making a small dinner party, for instance. Or answering a challenge to provide dinner for guests/family, even "doubting Thomases". There's nothing "fine dining" about Guy, nor is he Ina "Hamptons" stylish or Lidia Cultured.

On DD&D he can be coarse, but on his cooking show, he's somewhat more intimate, and I might even send a total novice his way if I felt it would help him acclimate to a kitchen, learn to use some tools and have fun there.


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san j
Tuesday, December 25, 2012, 2:41am Report to Moderator Report to Moderator

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I saw another episode of his program, Guy's Big Bites, where he's making an unusual Thanksgiving dinner in his outdoor kitchen (with a woodfire oven and a beautiful built-in grill), with three sous-chefs: His sons! It was actually very sweet.


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Johnny B.
Wednesday, December 26, 2012, 3:38pm Report to Moderator Report to Moderator

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We need to hire a celebrity chef like Jamie Oliver to make a cookbook or short series.
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Friday, December 28, 2012, 7:16pm Report to Moderator Report to Moderator

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I love Jaime Oliver!!!! I adore his English garden and "cooking cottage". Love his recipes and the way he attempted to persuade some American school districts to serve their students more nutritious meals.

I don't watch the dessert type shows but just noticed in our paper that a local kid/cake artist from our little town's Cake shop, won the Food Network Sugar Dome Champion...$15,000.00!
They use a team of a cake artist, sugar artist and sand sculptor to create edible displays. Gives me a tooth and stomach ache just thinking about it!


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san j
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The Next Iron Chef.
Okay - that season is over, and the Next Iron Chef was named a month ago.
It was an interesting process, but there's talk it was "rigged", and I have to say - it sorta looks like it...?

Apparently the "Iron Chef" position is one that appeals to some of the country's top Fine Dining chefs, like running the world's top restaurants and opening new ones and starring on their own cooking shows, for instance, just isn't thrilling enough. Many of them covet the title "Iron Chef" and would do anything for the opportunity to scramble on TV to execute 5 course meals in under an hour versus some other chef...

While I find cooking shows fun to watch - even some of the competitive ones - this intense ambition for the particular program's Imprimatur really baffles me. I don't want to use this thread as a Spoiler for this season, however.

Honorable (or not?) Mention: Watch for the bromance that challenged the judges and the so-called Chairman...
Is Cooking about Love? Friendship? Does Iron Chef disqualify either? Do these cooking (and other reality) shows encourage trash-talking and cut-throat tactics? Raised such questions for the contemplative viewer...


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san j
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Guy's Big Bite showed, again, how to throw together a complex meal simply - this time it was "Asian".
Plenty in it was off-limits ingredients-wise, but all sorts of compliant substitutions were possible, and there was plenty of inspiration value in  his menu and execution.
He made dumplings ("Pot Stickers") using ground pork and vegetables, but you can use fish or crab or chicken or turkey, for instance, instead. He fried these and made a dipping sauce for them.
He marinated, skewered, and grilled chicken thighs (easy: use turkey).
He made a green papaya salad, which he julienned with other vegetables (carrots, daikon, english cucumber) and dressed and tossed, garnishing with mint.
He always provides a drink recipe, and this one was interesting - plenty of room for fixing/doctoring this: It was a ginger-grapefruit cocktail, which he spiked with tequila and lemon-lime soda. I think the ginger-grapefruit combination is a stroke of genius for sheer refreshment.

I frankly like the way he talks to the viewer. No pretensions of sophistication, so the sort of person I've taught, in the past, to cook, has no reason to feel at all intimidated. And he explains things very thoroughly, but doesn't go into all sorts of detail you don't really need.

He's kin'of a wild 'n zany character on the edges of the program, but if you focus on the Lesson at hand, you can really learn something. And if you walk away thinking - "There's no way I can use anything he did", you just may find yourself remembering at odd moments, as I do, things like that ginger-grapefruit drink...


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gulfcoastguy
Sunday, January 20, 2013, 11:23pm Report to Moderator Report to Moderator

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I saw it this morning but it was a different show. The ceasar salad he made was allright but the mojo cuban sandwiches with pork would need a major redo. He was a bit more relaxed though.
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san j
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Yeah, he's really bullish on pork and chicken!
But I appreciate his flavor profile, because he digs the ethnic-pepper thing, as I do, as well as spices -- so I get ideas - and he's better trained than many think.
And I like his laid-back conviviality: It's all about Good Times for him.
Food is not just about the artistry of creating; it's also about the Chowing-Down. And all sorts of people, in all sorts of settings, just wanna chow-down and not intellectualize about it too much.

It depends where you live. If you live in a major city, you're probably more likely to order-in your pot stickers, papaya salad, and satay, than make them yourself!
Likewise buffalo wings, pizza, and the other Guy-food he specializes in.
But you can learn from him how to, say, make those Chinese dumplings, and then you can invent your own fillings altogether, fillings you'd never find at any restaurant.


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Well if I happen to catch his Big Bites on again it might be worth watching. Tonight I bought my second cooking with cast iron magazine. I think I'll go read that.
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Quoted from gulfcoastguy
Well if I happen to catch his Big Bites on again it might be worth watching. Tonight I bought my second cooking with cast iron magazine. I think I'll go read that.
'
Sometimes - not always - there's something worthwhile on his shows.
Enjoy your magazine.



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Any one happen to catch Food Hospital on The Cooking Channel?

I stumbled on it last night and found it very interesting. A GP, a surgeon and a dietitian consult with the patients, incorpororating the philosophy of "food as medicine". Not genetically specific, like what we do, but a positive step in the right direction  


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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san j
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Quoted from chrissyA
Any one happen to catch Food Hospital on The Cooking Channel?

I stumbled on it last night and found it very interesting. A GP, a surgeon and a dietitian consult with the patients, incorpororating the philosophy of "food as medicine". Not genetically specific, like what we do, but a positive step in the right direction  

Sounds mega-cool! Tell us more!



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Averno
Tuesday, January 22, 2013, 6:34pm Report to Moderator Report to Moderator

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Quoted from chrissyA
Any one happen to catch Food Hospital on The Cooking Channel?

I stumbled on it last night and found it very interesting. A GP, a surgeon and a dietitian consult with the patients, incorpororating the philosophy of "food as medicine". Not genetically specific, like what we do, but a positive step in the right direction  


I would be interested to know their sponsors. Yes, it's a positive thing to keep beating the drum of "eat better, be healthier, live longer". But all three of these professions feed at the troughs of corporate giants, so if a strong voice is to be heard from them, it will probably indicate a shift away from their practices and towards their individual media success. Not necessarily a bad thing in my opinion, but there are a lot them doing it already. The big changes will begin to appear when healthful behavior becomes a sociological imperative. Maybe due to the obscene consequenses of not doing so-- financial ruin and physical suffering.
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san j
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Quoted from Averno


I would be interested to know their sponsors. Yes, it's a positive thing to keep beating the drum of "eat better, be healthier, live longer". But all three of these professions feed at the troughs of corporate giants, so if a strong voice is to be heard from them, it will probably indicate a shift away from their practices and towards their individual media success. Not necessarily a bad thing in my opinion, but there are a lot them doing it already. The big changes will begin to appear when healthful behavior becomes a sociological imperative. Maybe due to the obscene consequenses of not doing so-- financial ruin and physical suffering.

Please elaborate - I'd like to understand your point, but this is very vague.



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Tonight is Chopped night!
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Quoted from san j

Please elaborate - I'd like to understand your point, but this is very vague.


I wish to say that until we seriously question the bond we've made with a food industry that makes us ill, a pharmaceutical industry that pushes the fix, and the near inevitability of passing through our hospital industry as a result, we will continue to at least some degree on the current track. At our increasing peril.

To this point, I do not believe that these industries can deliver us from this peril. Especially not in the guise of education unless recognizing the crucial differences of blood type specific nutrition, medication and treatment. We know better.

Long to short-- any one-size-fits-all approach to nutrition, medication and treatment fails far too often. We shouldn't have to settle for playing the odds when they're so often stacked against us. Pass it on...


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The whole point of that show, I believe, is to demonstrate what impact diet can have on specific health conditions - like, but more effictively than medication. The health practioners asked the patients not to change any of their medications for the duration of their time on the show, so that the only changes the patients were making were dietary, strictly to demonstrate the effectiveness of diet as medication.

Obviously, we as BTD, GTD, and SWAMI'ers believe that the answers are even more specialized, but it was a very positive step in the right direction


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Oh, dear.
In the quest to create Food-oriented reality programs, I guess it was inevitable:
A show called Man v. Food.
Adam Richman stuffs his trap with unbelievably obscene amounts of food, rendering it no more Food but just --- stuffing ---

The only things I "like" about the show are:

Visiting some locations
Learning history of some dishes
Richman's sense of humor, both as actor and writer
The "stadium" fan-psychology of the spectators

The face-stuffing challenge that ends every program is difficult to watch, however.
It's sheer madness and may make you angry/sick.

(Admittedly the show is on "Travel Channel", not "Food Channel".)


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I just watched Ann Burrell's show for the first time.
I have never, never with my own eyes, witnessed more extravagant use of salt. It was truly outstanding. If she'd shaken it all into a bowl instead of here and there on the food, she'd have had enough to form a "snowball" and knock out a full-grown adult.
She's got a restaurant.
If you go, make sure to say, "Low salt" or "No Salt, please."


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Quoted from san j
I just watched Ann Burrell's show for the first time.
I have never, never with my own eyes, witnessed more extravagant use of salt. It was truly outstanding. If she'd shaken it all into a bowl instead of here and there on the food, she'd have had enough to form a "snowball" and knock out a full-grown adult.
She's got a restaurant.
If you go, make sure to say, "Low salt" or "No Salt, please."


One of the most common comments on Chopped " underseasoned, Did you put any salt on it?" Not that I agree with the contestants but they are playing to the judges.

On a sidenote, if you want to offend me, just reach for the salt shaker before tasting food that I've cooked. That or ask for ketchup.
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Salt is a very important ingredient.
I agree with you that salting without tasting is not a constructive habit.


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Iron Chef America's "Battle Salmon" (Morimoto vs. Douglas) was a good one. They used Chinook salmon, and many of the dishes were mindblowingly creative / original.


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Has anyone seen the show "The Taste"?


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Yes, we watched "The Taste".  My WW and DD enjoyed it very much.  

I couldn't write fast enough when they were describing their dishes to remember much of how they put them together, so I didn't feel I got much out of it.


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Quoted from ABJoe
Yes, we watched "The Taste".  My WW and DD enjoyed it very much.  

I couldn't write fast enough when they were describing their dishes to remember much of how they put them together, so I didn't feel I got much out of it.


Usually there's a website for the episodes?
Just saw one episode - the Finale.
Kin'a wacky.



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Quoted from san j
Has anyone seen the show "The Taste"?


It's hideous.  It is trying to be "Chopped", yet is so NOT.  I deem it UNWATCHABLE.


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Chopped insists upon the integrity of the Accepted Form: The Meal, made up of courses, each represented by The Plate, consisting of: dishes that are balanced, whole plates that are balanced, and whole dinners that contain balanced progression.

The Taste, on the other hand, throws the Plate to the wind and says its contents can be reduced to one large spoonful that can be tasted and judged, showing - IMO - great disrespect for the individual components of the plate, not to mention the process and enjoyment of dining. (Watching the judges play "Gag Me With A [Huge] Spoon"...ain't pretty.   )
Yes: There's something obscene about watching a renowned top chef stuff into his/her mouth all the components of a dinner plate at once.  
Kinda like Man Vs. Food for Sophisticates.


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The copies are seldom as good as the original.
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Continuing re: The Taste, it has certainly made me think about the character and composition of the individual bite, something I don't ordinarily consider in such relief.

My breakfast this morning consisted of a toasted onion bagel, upon which sat (in this order):
Cream Cheese, red onion arcs, minced peperoncini, and flakes of Pepper-crusted Alaskan kippered salmon. On the side, there were segments of red grapefruit.

I thought about the show as I ate, and how the "sandwich" format suits it. I could appreciate the fatty, rich creaminess of the cream cheese and how it could handle the salty pungency of the peperoncini, balance the crunchy succulence and flavor of the onion, and soothe the smokiness of the black-peppered fish, all while hydrating/smoothing the toasty/nutty bagel half.

The influence of that reality show made me wonder about the very essential grapefruit - how it would have changed the character of the open-face sandwich to have placed morsels of the grapefruit directly upon the sandwich. Normally I do squirt some lemon upon it so - would it be a go?

And I determined: No. I preferred taking the grapefruit on in a larger chunk, at least half a section at a time, to deliver the texture and the juice-punch I was seeking, as well as to titillate the mouth in the process. As for acidity, the peperoncini provided that. What chunks of ripe citrus fruit would have done to the consistency of the essential bread was not a pretty thought, either.

Sandwiches are the quintessential format for a "Taste" -- one-stop shopping/biting/tasting -- but, even there, the little trips around the plate are important.

The Japanese understand this perfectly. One fascinating aspect of Japanese cooking is the Deconstruction it entails - the separation, first of all, of the entire meal into different courses based upon cooking method for one thing, and then the isolation of individual components (sometimes literally into "boxes") to be appreciated thus. It's how one then very consciously combines the separate that renders Japanese dining the journey/adventure it is for the individual diner, as well as for the chef. Use of only the finest ingredients is what permits this activity to be so enjoyable.
Unless tastes are going to be of such historically-refined forms as The Sandwich or some of our modern complicated Sushis (which, for similar reasons, can be confusing bites), The Taste simply has to force its contestants to defy all of their training and ignore Process as well as Mouthfeel.

As ever, I am learning even from the shows I'm finding most bizarre.


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I have seen a few episodes of Tony Bourdain's [A Cook's Tour and liked it terribly!
Both for this cook and for this B, there were thrills to be had - in the Sahara, in Fez, in Tokyo.
Each episode is only about 20 minutes long, but the traditional dishes are prepared and served and eaten off the beaten track.
I recommend it!


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On an episode of A Cook's Tour, Tony Bourdain explains how a nabe dish (like yosenabe/sukiyaki) -whereby one cooks the various prepped ingredients in the broth at the table- transforms the longer it remains on the table, adding the dimension of Time to taste.

Just extraordinary.

He was sampling typical Chanko fare (sumo-wrestler food) at a training-house in Tokyo, curious about how these huge guys are fattened/fed. Check out "Chanko" if you're interested.

Here's a very nice, thorough webpage (with pictures) about nabe, aka Japanese "hot pot"/one-pot cooking.
http://www.gnavi.co.jp/en/articles/japanese_cuisine/nabe/


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I just watched an episode of Barefoot Contessa...
I personally learned nothing from the show.
There's all this superfluous banter between Ina and her friend, making chili with her. The pink grapefruit margaritas looked good, however.
But I can definitely see where, if I didn't know how to cook and felt intimidated by other shows, I'd really appreciate the slowness of the show.

S-s-s-l-l-l-o-o-o-w-w-w.
It made me wonder if other cooking shows appear "too fast" to the beginner, shows on which the cook accomplishes 4x as much in the same, oh, 20 minutes of footage.
But considering you can always Replay the video, at any point, that might not be critical.

Did anyone here learn much from Ina Garten?


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I haven't watched much tv lately including the food channel. I'd rather be on the internet, read, or dig into my backlog of unwatched dvds.
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san j... I'm a huge Bourdain fan.  He eats and drinks (and smokes) some god-awful unhealthy stuff sometimes, but I love his humor, intellect, and style.  He has also contributed to the tv show Treme, a fictional drama on HBO about post-Katrina New Orleans.  Highly recommended.  I have not traveled in years, but when I do, it will be New Orleans.
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Adam I was there last saturday. It is pretty difficult to stay anywhere in the neighborhood of on diet there. For instance there is a little bar there by Boubon St called Yo Momma's that makes the best burgers. Their speciality is the peanutbutter burger but I at least had the chilli cheese. Hmmm? there is a good sushi shop at the corner of Decatur and Iberville so maybe an A could stay on diet. It's right next to a good creole place called Olivier's.
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Quoted from gulfcoastguy
Adam I was there last saturday. It is pretty difficult to stay anywhere in the neighborhood of on diet there. For instance there is a little bar there by Boubon St called Yo Momma's that makes the best burgers. Their speciality is the peanutbutter burger but I at least had the chilli cheese. Hmmm? there is a good sushi shop at the corner of Decatur and Iberville so maybe an A could stay on diet. It's right next to a good creole place called Olivier's.


...I know what you mean...trust me, I'd completely throw out the diet during a stay in New Orleans.  I'd probably pass on pork and beef, but I'd devour everything else in sight.
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Heat Seekers: The Atlanta program featured a fish house called "Six Feet Under" whose co-owner prepared and served up a "Six-Pepper Shrimp and Grits" recipe, with blackened seared shrimp, roasted corn salad, fresh red pepper and cilantro, and a roasted habanero cream sauce, that looked well balanced and delicious. When the hosts tasted it, they didn't sweat and heat-posture at all, but said it was really satisfying. Unfortunately, the dish's profile doesn't give a compliant B any room to maneuver  .

The second of Nancy's two TV offerings was: "Dragon Toes": Bacon-wrapped poppers, using habaneros, each stuffed with a scallop, wrapped with bacon, skewered and baked. No sauce, no marinating, nothing else! Talk about easy - and it could be reproduced using turkey bacon.
To my taste, however, I like a crisper bacon than she delivered. The cool meatiness of the scallop absorbs some of the habanero heat - but not all, for sure.   Nonetheless: Beneficial Nomad Heat!

The other recipes/dishes submitted by other restaurants on the Atlanta program were far, far hotter, and one featured pork-belly anyway.
But the submissions of Six Feet Under (across the street from an historic cemetery) were attractive to me and obviously to customers who appreciate a classic with added punch. If you like to work with/ eat hotter peppers than most, and are O and/or can figure out a way to go with heat-creaminess, blackening spices, seafood and a warm comfort mush, with some fresh succulence, chime in. I'm getting ideas, myself, and am glad I saw this!

And next time you're in Atlanta, go Six Feet Under.  


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I saw an episode of Throwdown with Bobby Flay about huevos rancheros, in which Bobby went up against a Mexican-American and his mother in Tucson, Arizona and their multi-generational recipe from Oaxaca. This family owns a restaurant in Tucson that is packed for breakfast and brunch and where this dish reigns.

Though Bobby is famous for mastering this particular cuisine, I didn't think his dish appeared as appetizing as the one he admitted was "more authentic, traditional". He acknowledged that he likes to innovate. This he did by omitting beans (which he regretted, his opponent using refried pintos), using chorizo deglazed with red wine and a deep, dark red-brown sauce of various powdered chiles. Over the top he poured a small amount of lime crema.

The opponent used a fresh green chile (cooked) salsa and homemade corn tortillas; I looked longingly at both of these ingredients. Also used was a mixed shredded cheese. This construction overflowed and filled the plate like a real Comfort Food entry, whereas Bobby's was more dry and compact (though the yolks did run) and could be picked up with one hand, more like an appetizer.

Surprise of surprises: The judges, both local Arizonans, chose Bobby's!
Folks, it just goes to show there is no substitute for Taste. Everyone was raving over the deep wine-y chorizo, how it more than compensated for beanlessness.

As I begin to appreciate the egg more, I may refer back to this contest in my mind more than once in future.


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I don't know which channel Big Bites is on, but here was a good B-adaptable one, for the grill.

He uses chicken breasts, but turkey would be fine - The meat is marinated in plenty of jalapeño-spiked tequila and red peppers, oregano, lime juice, etc.

He serves it on a grill-toasted roll with mayo, peppers, and cabbage.
Accompaniment: Roasted stuffed poblano chiles that are then put under the broiler to melt the covering cheese. Filling can and should be improvised. He uses a blend of chorizo (I'd choose the beef chorizo), rice, onions, bell pepper, garlic. There's a wine deglaze. He puts some prawns in the filling - I'd leave it out entirely, not substituting anything for it.

He serves a watermelon cocktail.
I would serve a slaw on the side; not sure if that on the sandwich is really sufficient.

I was impressed by all the B-friendly foods in there: All the chiles, bell peppers, cabbage, and even watermelon!

Substitutes: Turkey for chicken, beef chorizo for pork. B's who don't eat wheat could perhaps use a spelt bun, or do without the bread altogether and serve that cabbage topping as, yes, a dressed slaw.

If you like grilling, and/or if you like peppers, this was a pretty good show.
See gulfcoastguy's Tequila thread for more on this spirit.


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Anthony Bourdain's A Cook's Tour episode entitled "So Much Vodka, So Little Time" embodies what is really so wonderful about food.
I like the way he frames the episode within the story of the Russian chef whose seriousness about Matters Culinary initially fired his imagination and inspired his career. Then, in twenty minutes' time, he takes you from gritty blue collar ice-fishing and noshing to the heights of haute cuisine, from stark solitude with a freaky fish pie to joyful camaraderie over new, delightful fishes, through a by-way of let's-call-it-alternative-therapies, including a "massage" of sorts, etc.

I find ironic that this co-host/judge of the bizarre culinary "reality show", Taste - which invites cooks to construct single bites that contain many flavors and textures - here extols the sheer poetry of Russian juxtaposition/ deconstruction (rather than blending):
Comparing the apéritif of homemade-horseradish-vodka-with-cucumber-juice-chaser to his day's earlier activity: the 200º-sauna-followed-by-freezing-plunge.

All in that B-heavy geocontext so highlighted in my own genealogy: Saint Petersburg.

If this is the sort of synaesthetic poetry that turns you on as it does me, check it out.  


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I've seen a couple of these brief videos called Chopped: After Hours, about 8 minutes long, in which three Chopped judges prepare three plates using the ingredients of a basket their contestants had been challenged to use.

There's an episode in which there's Tempeh in the basket!
And - guess what - Amanda Freitag "comes out" (her term) to her colleagues and the TV audience--- as a Vegetarian! She confesses that she well knows how to prepare soyfoods because... she's a Vegger!

Find it online and read the looks on the others' faces (If I recall, it was Mark Murphy and Aaron Sánchez, with Alex Guarnaschelli "judging"/assisting). Really priceless.
Would love to see the likes of Amanda Freitag, very talented, writing a cookbook or doing video courses on Soyfoods. What a boost that would be for you A's and AB's!


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Just caught the first episode of MasterChef: Junior.
Children (eight to thirteen years of age) compete.
Joe, Graham, and Gordon judge far more tenderly than they do with adults; I liked seeing what the young talent evoked in them.
And the kids are freakishly talented.
Some are actually little, standing on stepstools.

It really is kin'a freakish when children conceive, execute, serve and explain such complex, sophisticated culinary creations. A little too...precious? Obsessive?
Anyone seen this?


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