Then you can appreciate this. I was reading over Michael Ruhlman’s blog the other day and found this hilarious post by Anthony Bourdain. My favorite part was his thoughts on Sandra Lee. And I do wonder how Bobby Flay feels about the Throwdown show. I have wondered how he got suckered into doing it. Or maybe he really enjoys it. I will say the mac ‘n’ cheese he made on last night’s episode looked fantastic – so did the competition’s version. But at an estimated 2,000 calories, I’m glad I won’t have the opportunity to sample it. He is a very talented chef and I’ve learned a lot from his programs. His one restaurant, Bolo, is a favorite when I’m in New York. And I make his meatloaf all the time.
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ha! that was a great blog by Tony B! very entertaining. it kind of makes me feel guilty for playing into the Food Network fabulous food show coming to the IX center in November. I just bought tickets for the Giada and Duff demonstrations. oh well it is still fun. and last year they had local chefs do demonstrations as well.
“if you watch the food network” are you kidding me, who doesn’t. The Food Network has become the single most influencal voice in how Americans eat in the history of eating!!! “larousse gastronomicque”…..Escoffie….Chez Panise, “joy of cooking”…”New Professional Chef” ….none of them can touch the shear number The Food Nework has reached, and not even reaching full potential.
The question is, for those of us who are independantly educated in food, are we ok with Mr. BAM, Ms. 30 minute meals setting the standards of how America eats?
I know there are alot of quality programming on TFN, alton brown for example, even the crazy cake guy show is entertaining….but you are only as strong as your weakest link.
I think Emeril and Rachael R, as much a I loathe her, both have played an important part in helping this country SLOWLY start turning a corner. They have brought back the interest in cooking, and in RR’s case, made it look relatively simple and easy for people to cook a decent meal for their family in a short time, which is what the vast majority of home cooks want – there’s a reason she’s been so successful. Now, those of us more educated in all things food would like her to rely less on processed and canned ingredients, but in reality, that’s what most home cooks are comfortable using. The fact that more people are cooking since she came to the forefront is a good thing, whatever her methods. It grows from there, hopefully. I mean, when I was just out of college and started to get tired of how bad packaged food tasted, that’s how I got into cooking to begin with, and at the beginning, relied heavily on cookbooks that would use brand name products like a can of X soup or use the recipes on the back of a box to add X, Y and Z ingredients; but my taste buds and interest graduated and hopefully, so will more home cooks.