@chuckf1 I really like “Man vs. Food”, but for me its less about the eating challenges and more about the joints that are visited in the episode. I’m not really a 5-star restaurant guy and I am also more likely to find myself in Fargo one day than Montevideo.
@Kyeh@scekk@mike808 yep. I was really close to his sister Olivette. It always made me laugh when we would see him in person because he had a thick country accent. The Cajun accent was very much for tv. I did love watching it though. That blue shirt and red suspenders! And he made me the best venison roast I think I’ve ever eaten.
@mike808 you absolutely are! I spent lots of weekends and almost all of my summers on Pineview Angus Farm between Independence and Amite. My parents are about to sell their 30 acres and move to the PNW. Very bittersweet!
I do not like cooking shows. I do not like to cook. If it can’t be cooked in 20 min or less forget it (well there are a couple of exceptions - pot roast, turkey… but those you basically have minimal prep and put in the oven and ignore for most of the time in there).
ATK, Cooks Country, Milk Street, Good Eats, Sara Moulton, etc. I like 'em all. That is the older style cooking show that features, how to techniques, recipes, and tips.
What I don’t like is the way the Food Network dipsticks think that every food show has to be some kind of wrestling contest with goofy rules and absurd ingredients and time limits. Gimme a break. I stopped watching the Food Network with any regularity many, many years ago.
<Mega sigh> I recognize that the vast majority of people in the U.S. don’t cook. What they do is open a package of factory food, i.e., food that is prepared in some fashion and not in it’s native state. If you stop and think about it, factory food is for the most part soft, with all the nasty bits and and fiberous parts removed entirely or greatly diminished.
I cook 99% of the time from native ingredients, which are raw, minimally processed or in some cases canned.
For example, this week I made purple hulled peas with smoked pork neck bones. I purchased a package of frozen purple hulled peas (which are out of season), and a packet of pork neck bones (were reduced for quick sale @ $1.29/lb). I smoked the bones in my Primo Kamado smoker/grill to an internal temp of 160-165°F and then combined the smoked bones with the peas in a pressure cooker to finish the dish, cook the peas and tenderize the pork. After cooking, I removed the bones, and Voila, a dish to die over, which along with a fresh pan of cornbread makes an excellent mid-winter and filling meal.
I plan to make a pot of clam chowder (with canned clams, of course) but with native ingredients for the rest except for the salt pork/bacon later today.
Some of the best cooking shows are on YouTube, however.
Some of my favorite channels, all of which I am subscribe to include: Glen and Friends, J. Kenji Lopez-Alt, Pailin’s Kitchen, Pasta Grammar, Alex, Food-Wishes, Chef Jean-Pierre, Cooking with the Blues (R.I.P.), Eater, Ethan Chlebowski, Helly’s Simple Recipes, Thermoworks, NATESKitchen, Sweet Adjeley, Darren McGrady, Wisconsin Foodie, Whippoorwill Holler, Great Depression Cooking, Grandma Ferrel, Serious Eats, John Kirkwood, Kingdombread-Tampa, Cowboy Kent Rollins, Travels in India, London & the UK, NYT Cooking, Sam, the Cooking Guy, Jenny Can Cook, Mashed, Webspoon World and more.
Least you think I am just making an exhaustive link, I have actually watched all these channels and many more in the past 3 months.
I am interested in cooking and in using ingredients I have on hand or can easily obtain and in getting the best results with the first efforts. So I turn to YouTube in addition to what I watch daily when I am treadmill walking.
@Kyeh Years ago, Kimball had the same effect on me as well. I wondered who is this guy with the bow tie and what did he have to do with anything besides stand around and ask questions, look interested, and occasionally make disparaging remarks about himself?
However, I gradually gained quite a bit of respect for this guy’s business acumen and genius.
He started ATK, Cook’s Illustrated, and Cook’s Country and all the rest first in print and then in TV for public television. He is first a business man, but is no dummy when it comes to food, food preparation, recipe development, and food science.
Making a business out of selling the same recipes over and over and over again is no small feat. He put together an organization and the expertise to do serious recipe development, not forgetting or skimping on the underlying food science.
It is ironic that he was so successful in the ATK-Cook’s businesses that it grew so large, that his backers and investors insisted that they hire a professional CEO. And that spelled his doom, as the new guy refused to pay him his worth.
So he sold out, left, and started 177 Milk Street without hardly missing a beat. 177 Milk Street focuses on bringing recipes and foods from all over the world to home kitchens in the U.S. In this, he found, and is exploiting yet another unfulfilled niche in food circles.
I regularly listen to his podcast 177 Milk Street, in which he acts as a knowledgeable interviewer and commentator.
@Jackinga Hmmm. Okay, maybe I’ll have to give him another chance. I was under the impression that he was the bad guy in that split but haven’t followed it closely. His manner still seems so supercilious, though.
I don’t really care for regular cooking shows, even if I may like the chefs/cooks.
I watch and enjoy:
Carnie Wilson’s live and unfiltered Instagrams
Valerie Bertinelli’s live IG’s or short youtube vids
and of course Anthony Bourdain.I really miss him.
It was once I realized that Guy Fieri is not in fact a douchebag, and is someone who is genuinely enthusiastic but stuck in a personal style from the mid 90s, that I started to see DDD in a different light.
@lumpthar Fieri is a cooking school graduate, actual chef and restaurant owner, who decided a long, long time to distinguish himself in every way possible, including his outlandish appearance. It worked, for he has made his fortune with it. He is his own walking billboard.
If you watch DD&D, you may have noticed that he never says anything bad about a place or a cook, even if he personally doesn’t like what is being featured. It is always something like, “Now that’s a _______ !” with the first bite and then you never see him holding the repulsive dish or item on camera again.
For a place to be featured on DD&D, the camera crew is in the day or so before, and the restaurant is actually closed on the day of filming. Fieri only shows up just before his parts are shot as he is not on set before hand (his preference). The “customers” shown are usually family, friends, and regulars of the restaurant and staff there by special invitation.
Any place featured on DD&D can expect a temporary boost in business with occasional short bursts as older episodes are played in rerun.
@PocketBrain Yes, I love his enthusiasm! His later ones where he travels are interesting for seeing the regions of China the different styles came from.
@pcolachiller Yes. I would love to be one of their friends the host is always cooking for and inviting over for a meal. I just can’t source any of the ingredients, but wish I could.
I concur with anything Alton Brown & missing Anthony Bourdain. Also, I thought “Dead Set on Life” with Matty Matheson was very entertaining, mostly cuz I love me a crazy Canuck!
The Layover and No Reservations with Anthony Bourdain. Especially the episodes involving perhaps overindulging in drinking and followed by late night flame grilled tube-shaped seasoned meat on a stick from some rando street vendor.
Hell’s Kitchen.
The Frugal Gourmet.
@yakkoTDI You’re dating yourself with that one!
The original Iron Chef.
@kjady same
Julia Child
@tinamarie1974 Yes! The French Chef
@tinamarie1974 EXACTLY Julia was the best.
America’s Test Kitchen
@Tadlem43 yes ATK and cook country ftw!
Man vs. Food
@chuckf1 I really like “Man vs. Food”, but for me its less about the eating challenges and more about the joints that are visited in the episode. I’m not really a 5-star restaurant guy and I am also more likely to find myself in Fargo one day than Montevideo.
For entertainment; Cake Boss. For lessons; Good Eats
Two Fat Ladies
@Alien loved that show!
Justin Wilson’s Easy Cookin’
@scekk ha! That’s my cousin!
@scekk @sillyheathen Seriously?
@Kyeh @scekk @sillyheathen
That’s couyon to you. I guarantee!
@Kyeh @scekk @mike808 yep. I was really close to his sister Olivette. It always made me laugh when we would see him in person because he had a thick country accent. The Cajun accent was very much for tv. I did love watching it though. That blue shirt and red suspenders! And he made me the best venison roast I think I’ve ever eaten.
@Kyeh @mike808 @scekk and Mais you know dat yah!
@mike808
@mike808 @scekk @sillyheathen
That must have been a blast!
@sillyheathen A former consort from my college days was grew up next door to him up in Amite, if I’m remembering right that far back.
@sillyheathen
True Dat!
@Kyeh @scekk @sillyheathen The southern family tree does not fork.
@mike808 you absolutely are! I spent lots of weekends and almost all of my summers on Pineview Angus Farm between Independence and Amite. My parents are about to sell their 30 acres and move to the PNW. Very bittersweet!
Soylent Green
@tweezak
Buy some! <–That’s a link. Not kidding.
@werehatrack Made with real plankton. Promise.
I do not like cooking shows. I do not like to cook. If it can’t be cooked in 20 min or less forget it (well there are a couple of exceptions - pot roast, turkey… but those you basically have minimal prep and put in the oven and ignore for most of the time in there).
Anything Alton Brown. (Good Eats, Quarantine Quitchen, guest appearances elsewhere)
@werehatrack He is great! Have you been to one of his live shows? So fun!
Kids Baking Championship
OG Iron Chef
Binging with Babish!
ATK, Cooks Country, Milk Street, Good Eats, Sara Moulton, etc. I like 'em all. That is the older style cooking show that features, how to techniques, recipes, and tips.
What I don’t like is the way the Food Network dipsticks think that every food show has to be some kind of wrestling contest with goofy rules and absurd ingredients and time limits. Gimme a break. I stopped watching the Food Network with any regularity many, many years ago.
<Mega sigh> I recognize that the vast majority of people in the U.S. don’t cook. What they do is open a package of factory food, i.e., food that is prepared in some fashion and not in it’s native state. If you stop and think about it, factory food is for the most part soft, with all the nasty bits and and fiberous parts removed entirely or greatly diminished.
I cook 99% of the time from native ingredients, which are raw, minimally processed or in some cases canned.
For example, this week I made purple hulled peas with smoked pork neck bones. I purchased a package of frozen purple hulled peas (which are out of season), and a packet of pork neck bones (were reduced for quick sale @ $1.29/lb). I smoked the bones in my Primo Kamado smoker/grill to an internal temp of 160-165°F and then combined the smoked bones with the peas in a pressure cooker to finish the dish, cook the peas and tenderize the pork. After cooking, I removed the bones, and Voila, a dish to die over, which along with a fresh pan of cornbread makes an excellent mid-winter and filling meal.
I plan to make a pot of clam chowder (with canned clams, of course) but with native ingredients for the rest except for the salt pork/bacon later today.
Some of the best cooking shows are on YouTube, however.
Some of my favorite channels, all of which I am subscribe to include: Glen and Friends, J. Kenji Lopez-Alt, Pailin’s Kitchen, Pasta Grammar, Alex, Food-Wishes, Chef Jean-Pierre, Cooking with the Blues (R.I.P.), Eater, Ethan Chlebowski, Helly’s Simple Recipes, Thermoworks, NATESKitchen, Sweet Adjeley, Darren McGrady, Wisconsin Foodie, Whippoorwill Holler, Great Depression Cooking, Grandma Ferrel, Serious Eats, John Kirkwood, Kingdombread-Tampa, Cowboy Kent Rollins, Travels in India, London & the UK, NYT Cooking, Sam, the Cooking Guy, Jenny Can Cook, Mashed, Webspoon World and more.
Least you think I am just making an exhaustive link, I have actually watched all these channels and many more in the past 3 months.
I am interested in cooking and in using ingredients I have on hand or can easily obtain and in getting the best results with the first efforts. So I turn to YouTube in addition to what I watch daily when I am treadmill walking.
@Jackinga
I like all of those except Milk Street - Christopher Kimball just annoys me.
@Kyeh Years ago, Kimball had the same effect on me as well. I wondered who is this guy with the bow tie and what did he have to do with anything besides stand around and ask questions, look interested, and occasionally make disparaging remarks about himself?
However, I gradually gained quite a bit of respect for this guy’s business acumen and genius.
He started ATK, Cook’s Illustrated, and Cook’s Country and all the rest first in print and then in TV for public television. He is first a business man, but is no dummy when it comes to food, food preparation, recipe development, and food science.
Making a business out of selling the same recipes over and over and over again is no small feat. He put together an organization and the expertise to do serious recipe development, not forgetting or skimping on the underlying food science.
It is ironic that he was so successful in the ATK-Cook’s businesses that it grew so large, that his backers and investors insisted that they hire a professional CEO. And that spelled his doom, as the new guy refused to pay him his worth.
So he sold out, left, and started 177 Milk Street without hardly missing a beat. 177 Milk Street focuses on bringing recipes and foods from all over the world to home kitchens in the U.S. In this, he found, and is exploiting yet another unfulfilled niche in food circles.
I regularly listen to his podcast 177 Milk Street, in which he acts as a knowledgeable interviewer and commentator.
@Jackinga Hmmm. Okay, maybe I’ll have to give him another chance. I was under the impression that he was the bad guy in that split but haven’t followed it closely. His manner still seems so supercilious, though.
Cutthroat Kitchen
I don’t really care for regular cooking shows, even if I may like the chefs/cooks.
I watch and enjoy:
Carnie Wilson’s live and unfiltered Instagrams
Valerie Bertinelli’s live IG’s or short youtube vids
and of course Anthony Bourdain.I really miss him.
Iron Cook
I like baking shows such as Nailed It and Cake Boss.
The Kitchen, but mostly because of my insane crush on Katie Lee.
America’s Test Kitchen and Cook’s Country. No question. Milk Street is close, and I’ve got a soft spot for Pati’s Mexican Kitchen.
It was once I realized that Guy Fieri is not in fact a douchebag, and is someone who is genuinely enthusiastic but stuck in a personal style from the mid 90s, that I started to see DDD in a different light.
@lumpthar I love in early episodes when the people at the restaurants realise he does actually know about cooking.
@lumpthar Fieri is a cooking school graduate, actual chef and restaurant owner, who decided a long, long time to distinguish himself in every way possible, including his outlandish appearance. It worked, for he has made his fortune with it. He is his own walking billboard.
If you watch DD&D, you may have noticed that he never says anything bad about a place or a cook, even if he personally doesn’t like what is being featured. It is always something like, “Now that’s a _______ !” with the first bite and then you never see him holding the repulsive dish or item on camera again.
For a place to be featured on DD&D, the camera crew is in the day or so before, and the restaurant is actually closed on the day of filming. Fieri only shows up just before his parts are shot as he is not on set before hand (his preference). The “customers” shown are usually family, friends, and regulars of the restaurant and staff there by special invitation.
Any place featured on DD&D can expect a temporary boost in business with occasional short bursts as older episodes are played in rerun.
Ready Steady Cook
I like cooking shows that focus on actual food preparation, without all the contrived “reality show drama”.
Yan Can Cook.
@PocketBrain Yes, I love his enthusiasm! His later ones where he travels are interesting for seeing the regions of China the different styles came from.
@Kyeh And as a chef, he was a virtuoso. You can see him just slap a clove of garlic with a knife once and it’s instantly minced.
New Scandinavian Cooking
@pcolachiller Yes. I would love to be one of their friends the host is always cooking for and inviting over for a meal. I just can’t source any of the ingredients, but wish I could.
I concur with anything Alton Brown & missing Anthony Bourdain. Also, I thought “Dead Set on Life” with Matty Matheson was very entertaining, mostly cuz I love me a crazy Canuck!
The Layover and No Reservations with Anthony Bourdain. Especially the episodes involving perhaps overindulging in drinking and followed by late night flame grilled tube-shaped seasoned meat on a stick from some rando street vendor.
Lately, I’ve been ASMR-hooked on this 24/7 Asian Street Food channel.
Alton Brown. I learned.
Yan Can Cook, it was fun
How could I forget. Everyday Italian
http://sveverything.com/
https://www.youtube.com/c/sousvideeverything