Here’s the picture: Navy VP crew on det to Hania (sp?), Crete goes downtown to the waterfront for diner.
Navy buddy points at an item (obviously the most expensive on the menu, and must be pretty good eating’) on the all Greek menu (no English translation here).
Much later, his “entree” arrives; it is the lower jaw bone of goat with tongue, “billy-goat” beard, and teeth intact served up on a very nice plate with salad, feta cheese, etc.
HE ATE THE THING. Hideous; I suspect the ouzo may have enabled him a bit.
p.s. A truly nasty concoction is a mixture of the juices from jars (at a 1:1 ratio) of green olives and marachinno cherries. It’s just the thing for a truth serum at CPO initiations.
Fenris: I, too, miss David Rosengarten’s show. He could get a little annoying sometimes, but damn, that guy knew his food. I think I learned more from his show than all the other Food TV shows put together. From DR I learned the difference between American chardonnay and French white burgundy, and why Latin American beers are the best to drink with any culture’s spicy food, and how to make an authentic “soupe a l’oignon,” and how to make a Singapore garlic chili crab, etc., etc.
His only serious rival, IMO, has been Mario Putali, and I agree with others here that his “Mario Eats Italy” series kicks major ass. How can you miss with a series filmed in Bologna, Modena, and Parma? Anybody see that show where he and Runi were in a Bolognese deli looking at all the salamis and prosciuttos? :drool:
I like this cockney youngster, Jamie, and his new show “Naked Chef,” too. I admire his lightning-fast style and his casual, fresh Mediterranen-influenced dishes. (Psst - AbFab fans – he’s gonna be on an upcoming episode of the new series!)
Chalk me up as an Emeril-despiser. Doesn’t stop me from watching his show just to MST3K him, though.
I have to disagree Fenris about Emeril. You think he’s done a disservice to good food and I think he’s helped make a little bit of progress. You may not like his posturing, but the general public loves that kind of stuff. You may not like his food, not all of it is terrible I grew up eating a lot of those “Southern” dishes he duplicates. What he has done for food is draw in the hamburger and french fry crowd. It has always amazed me how few people do know how to cook. It has always puzzled me how families could subside on take out pizza, McDonalds and microwavable fare on a daily basis. My own brother-in-law was raised by a woman who could not cook and would not eat anything that a toddler didn’t like. Both of them are still very limited in the things they will eat, God forbid anything green should pass their lips. So in that respect, even if you do think he’s a perversion to truely good food he has expanded the whole idea of cooking something from fresh ingredients. People that enjoyed good food didn’t need someone like him, they already had good taste. His accomplishment is that he’s at least given starving, McDonald’s crowd something to think about.
The thing that makes Emeril (who I consider to be food TV’s answer to professional wrestling) particularly insidious IS his popular appeal. The man (as I have ranted before) may be a great chef (one doesn’t succeed in the restaurant biz in New Orleans without talent) but he’s a TERRIBLE TV chef. He mentions ingredients that he never gets around to using, he uses ingredients that he neglected to mention, he does whole critical steps of a recipe while the show’s on commercial, he dumps that essence on everything, and the audience eats it up.
Why is this dangerous for the cooking world? Because people who are timidly ready to try cooking something will follow his butchered directions, it will be an unmitigated disaster… and they will blame themselves and never cook again. Those people don’t need Emeril the Dancing Gorilla, they need someone who will actually help them become better cooks.
Pant, pant pant.
Here ends the rant.
I’ve never followed one of his recipes by trying to remember what the ingredients were, actually I’ve never tried any of his recipes. I already know how to make a roux. But I have known people that went to FoodTV.com and picked up the written version of his, Bobby’s and Mario’s recipes. Don’t let your obvious hatred and disdain for this man keep you from seeing the forest. Anyone that “recipe challenged” needs something in writing anyway. BTW…I do have to say the the internet is the last place you should look for a recipe unless you are interested in smothering everything with some type of shredded cheese.
Needs, you are so full of shit it’s coming out your ears. There are thousands of good sites that have excellent recipes. Perhaps if you’d learn to use a search engine, you’d find the myriad of recipes available on the internet to the observant cook.
In addition, I’m bored by the cries of “your obvious hatred and ‘disdain’ for this man” comment. It’s another varient of your typical “You disagree with me, so you must be racist” arguement. I do not hate the man. I hate what he does. Are you capable of debating without the assumption that someone who disagrees with you is A) a racist and/or B) a hatemonger? This is a classic fallacy. Even IF I did hate the man, it doesn’t change the validity of my arguements. Since you have yet to demonstrate that any argument that I or Chef Troy made are invalid, you lose. You are a poor debater, a sloppy thinker and, more importantly in this sort of forum, tedious.
Emeril’s sloppy techniques are discouraging to amature chefs. When he doesn’t show how to (say) sweat onions, and the recipe calls for “onions that have been sweated”, the novice will be lost. The recipes (for the beginner) are a guide. But the show should teach the technique. And Emeril doesn’t. (I also find it amusing that you proclaim that Emeril’s recipes work, while admitting you’ve never bothered to try them)
And even if one followed the recipe for the greased lettuce-lobster-vanilla-potato salad exactly as printed, it would still be disgusting.
I’ll leave your ears out of this, but I’ve got to agree with Fenris on the rest of his assessment. I don’t know where you’ve been looking for recipes, but I consider myself a bit of a novice when it comes to the Internet, and your remark had me shaking my head in disbelief. If you’re interested, one of the more mouthwatering sites I’ve run across is on The Gumbo Pages. Much more than shredded cheese, in my opinion; but YMMV.
Hell, all Needs has to do is use the search engine for the SDMB and she’ll find bunches of great recipes here! Sigh, all that knowledge at one’s fingertips and yet, people still fail to avail themselves of it.
Hah! You mean like Zenster’sUltimate Recipe Thread (complete with Active Index[sup]TM[/sup])??? BAH! Nothing but shredded cheese as far as the eye can see!
