Who's your favourite TV chef????

[Tetedelacourse]

I tried to watch nigellas prog and had to switch off before i puked- all that finger licking and little girl looks to the camera- yeuk! Don't know his name but the guy who does the saturday morning prog on bbc1 comes across as a fairly normal person. Just out of interest- how many people on this site use recipes from "the stars" often? I quite enjoy watching them but very rarely get round to using any of the recipes.
Its easy watching tv i suppose, just as a side note- i have been to mexico and texas and enjoyed the food very much but the best fahjitas i have ever had (and still do regularly) is using discovery brand dry spice mix!What a heathen

James Martin. He's ok. I never cook anything they produce either. As I said, I tried some Nairn recipes, well, looked at them and I don't have a week to prepare. totally agree about Nigella. Who makes a dessert specifically for getting up in the middle of the night to raid the fridge in a negligee to horse down? Not me. Too cold these days

Knorr do a wee jar of paste that makes great fajitas too, well worth a burl.

 

[strofiwimple]

Knorr do a wee jar of paste that makes great fajitas too, well worth a burl.[/quote]

Thanks, i will give it a go and compare it.
James Martin- thats him, comes across as a lot less pretentious than most of them- not that difficult i guess though

 

[HLaB]

I sometimes watch Nell Nelson but she spends too much time cooking for my liking

 

[spandex]

Has to be Nigella for me!!

I like her cooking but she looks to much like my Ex Wife

 

[swee'pea99]

I'm a bit surprised at the levels of animosity that seem to be coming out. I must say that 'Gorgeous pouting' Nigella doesn't do a lot for me, but I bear her no ill will. Similarly, I'm neither strongly for or against oor Gordon - he overdoes the Mr Sweary bit, but hey, the man understands branding. Jamie's all right in my book - ok, he's a squillionaire, but he does seem genuinely to care about the way we're raising a generation on crap....and is at least trying to do something about it.

The only ones that get my goat are Ainsley Harriot, who strikes me as a gurning idiot, and - worst of all by an infinite margin, Anthony Boil on the Bum of Humanity Worral Pustule. Can't see the guy without wanting to poke him in the eye.

 

[Tim Bennet.]

I'm a bit surprised at the levels of animosity that seem to be coming out

and - worst of all by an infinite margin, Anthony Boil on the Bum of Humanity Worral Pustule. Can't see the guy without wanting to poke him in the eye.

???

 

[swee'pea99]

???

There's nothing wrong with just the right amount.

 

[Tim Bennet.]

Fair do's.

 

[Haitch]

Yes the Silver Spoon is extremely useful. Nothing clever or flash in it, just A LOT of accumulated Italian culinary custom. Brilliant for those "what shall I do with this pumpkin/pheasant/celeriac?" moments.

Silver Spoon is an excellent book. We sometimes cook for whole weeks out of it. And it's a good weight, too, always an important consideration at Christmas time.

Had celeriac last night coincidentally.

 

[Flying_Monkey]

It is an enormous tome. Looks good though. I was looking at the US bioregional chef Alice Waters' Simple Food in the shops the other day - I like her style. I would really like a proper Thai cookbook too...

 

[Haitch]

Thai Food by David Thompson seems to get the popular vote.

 

[Flying_Monkey]

Thai Food by David Thompson seems to get the popular vote.

Yeah, it's certainly very big!

 

[theclaud]

Had celeriac last night coincidentally.

Did you layer it up gratin-stylee in the oven with the tomato sauce and parmesan on top? Good on its own or as an accompaniment to lamb...

 

[Haitch]

Did you layer it up gratin-stylee in the oven with the tomato sauce and parmesan on top? Good on its own or as an accompaniment to lamb...

No, I made celeriac soup (other ingredients being potato, onion, and garlic, garnished with parsley and Ardenne ham). And very nice it was, too.

 

[theclaud]

It is an enormous tome. Looks good though. I was looking at the US bioregional chef Alice Waters' Simple Food in the shops the other day - I like her style. I would really like a proper Thai cookbook too...

Have you already got Japanese cuisine nailed? I haven't - the methods are a bit counter-intuitive to the European cook. Got a great book though, called Japanese Cooking: A Simple Art. Can't remember the guy's name, but it's amazingly comprehensive, and has a brilliant introduction by an American bloke, which helps me get to grips with the strangeness of it all...