That would be Susan Feniger and Mary Sue Milliken. (Do I win?) My wife and I used to like watching their show, too. I’d like to see some reruns sometime.
Another fan of Alton Brown and Rachael Ray here. Alton delivers the nuts and bolts approach to cooking which works well for me. (Rachael does sort of the same thing, but I’m usually too mesmerized watching her to notice what she’s actually making. Thankfully all of her recipes end up on her Food TV web site.) Anyway, my wife bought me a Wusthof Santoku knife for Christmas because I’ve always pointed out that Rachael Ray uses one to prepare almost everything. Seems to be a really versatile knife. I’ve only cut potatoes with it so far, but it did an excellent job.
I used to like watching “The Essence of Emeril”, but the cultlike following of his audience on the “Emeril Live” show has completely put me off of watching anything else that he does. (I’d still like to visit one of his restaurants sometime.)
Finally, and I can’t stress this enough, Bobby Flay really comes across like an insufferable asshole. He reminds me of Bob Vila somehow. Maybe it’s the way that he seems to steamroll over the chefs and other guests on his shows.
His food may look amazing, but it does not always taste that way. He had a recipe for ribs done with a peanut butter sauce Watched the show, copied the recipe, and verified it with a printed copy from food TV. Followed the recipe exactly
Shit absolute shit. I threw out almost 2 whole racks of ribs. To a guy who likes Q this is a crime. I am firmly convinced that I can out cook Bobby Flay when it comes to BBQ, any time anywhere.
Alton is a god, no doubt about.
My wife and I are both convinced that Rachael Ray was a cheerleader in high school. I don’t mind her saying EVOO, if that was all she said. But the actual quote is “EVOO that’s extravirginoliveoil” This is for sure longer than Extra Virgin Olive Oil.
I like Emeril, and don’t for the most part mind his bit. As far as lack of measurments go, this used to bug me, and I mentioned it to a chef friend of mine. his comment was that Emeril was showing people that it is OK not to measure to the exact gram most things. (baking excepted) If you want to get the exact numbers, check Foodtv.com for the exact recipe.
I’m not sure which is worse - Butthead Flay’s putrid melding of chiles, soy, honey, peanut butter, and Worcestershire, or Paula Dean’s bizzare mix of fruits, nuts, and bacon?! The first is sadly misguided to an unfortunate end, but the second is just fuckin’ weird.
We get Food Network Canada, so it’s a slightly different lineup, I think. I heartily approve of Alton Brown–I watched a whole half hour on beets, mesmerised. Beets. Beets, of all things! Beets, I tell you.
That’s good t.v.
As for Nigella. I am a nice married lady, and she makes me think thoughts that are quite sinful. She is incredibly sensuous and attractive, and oh, yes, the food looks okay, too.
We get the Surreal Gourmet who is interesting. And I watched four episodes in a row of Ramsay’s Kitchen Nightmares last night. (I wasn’t feeling well and didn’t want to move from the couch.)
I make a Peanut Sauce for chicken wings that contains almost exactly that list of ingredients, and it is damn fine. Always a hit at parties. Don’t know how much I’d like it on ribs, though.
The salad also sounds good to me; I like fruity and salty together, especially since I discovered proscuitto e melone in Italy.
On a related note, this weekend I saw some previews of the new Iron Chef America, and saw that Rick Bayless is going to be a challenger. I can only assume that he’ll be up against Bobby Flay, which should be a blast to watch.
There’s nothing wrong with adding bacon to salads. And I like proscuitto-wrapped melon, too. It’s the combination of bananas, bacon, and mayonnaise that makes me ill. But even if you took the bananas (the worst part) out, it’s still a little too midwest-church-supper-y for me.
Nigella is a goddess. Y’all can have your annoying and ever-so-slightly-awkward Rachel Rays. (That Maxim spread of hers is awful, IMHO). Nigella’s mine.
Then you don’t watch enough Emeril, although I can understand, as Emeril! Live can be grating. For Christmas, I made his Prime Rib from Essence of Emeril (much more laid back), and plan to make the Cheesy Popovers very, very soon.
Don’t start with me. I’ve got a brand new set of Calphalon that will fuck your shit up. Er. Yeah, Alton’s married with family - maybe we should be nice.
I will probably not kiss the guy, but I will get him to sign my books. As we’ve got I’m Just Here For The Food and I’m Just Here For More Food, we’ll likely pick up Gear For Your Kitchen. 'Cause, you know, I need more crap in my teeny kitchen.
Well. This is interesting. My first post and over 175 responses with less than 20 referring back to Rachael Ray’s hand down her pants. I am both honored and disappointed.
For a moment may we consider this: Cannibal TV.
No, wait. I’m serious. Famous TV cooks contemplate each others’ physiognomies - the cuts, the ratio of fat to muscle (marbling), braising vs. roasting, etc. Then the cook-off begins! With a cleaver chase, of course.
For some reason I have an image of Jamie Oliver pushing a lawn mower in hot persuit of Ina Garten … Alton Brown downing Emeril with a boning knife … Another notch!
The Galloping Gourmet slathered in butter, rubbed with rosemary … an Anjou pear in the mouth … mmmm …
