Text 22602, 98 rader
Skriven 2015-01-05 08:57:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: C minus lebrities 19
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> The staff take on Fieri after his visit to Charlie Parker's Diner here
 DD> in Spring-a-leak was "What a dick!"

 ML> The in-person personalities of some celebrities differ
 ML> substantially from their projected ones. I would not bet
 ML> against Spiky Guy's true self being snarling and dark.
 ML> One wonders as well as daydreams about the genuineness
 ML> of the perkdom of now-unattached dreamboats Giada and
 ML> Nigella.

 ML> By the way, you might be amused by
 ML> www.salon.com/2014/08/08/how_one_man_destroyed_the_food_
 ML> network_guy_fieri_has_made_culinary_tv_into_a_viewers_hell/

My question is the same as that of the writer, Farsh Askari, "Just look at the
opersonalitieso that now populate The Food Network u Guy, Rachael Ray, Sandra
Lee, Bobby Flay. Did the head of their programming issue a mandate to seek out
the most supremely irritating people who may or may not be able to cook decent
food to host gimmicky competition shows interspersed with confessional
interviews a la oReal Housewiveso?

Flay can really cook. But, he has the personality of a rabid vole. Rachel Ray
*may* be able to cook. But, I suspect she was chosen for her Mary Tyler Moore
cuteness rather than for any cooking chops. I remember fondly when the big
knock on TVFN was that Clean Dave loathed Emeril - who can really cook, BTW.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Roast Pork Belly
 Categories: Five, Pork, Citrus
      Yield: 7 Servings
 
  1 3/4 kg Pork belly
      4 tb Tahini
      4 tb Soy sauce
      1    Lemon; juice only
      1    Lime; juice only
 
  There are a few meals I can say I'm making that will make my
  children excited (or pretend to be), and this is one of
  them. Alongside there must be Pie insides (which is what my
  daughter has always called leeks in white sauce) and for
  ultimate gratification, roast potatoes although I usually
  use goose fat for roast potatoes, I feel the pork belly
  allows, indeed encourages, the substitution of lard. I'm not
  convinced that with all that fabulous crackling you do need
  roasties as well, but i like to provide what makes people
  happy.
  
  I actually prefer noodles or a bowl of plain, steamed brown
  Basmati rice, and urge you to consider either; and I love to
  sprinkle a little rice vinegar on my own plate of pork as i
  eat. This is another of those recipes that you can get done
  in advance and then have the afternoon off, unworried. I
  have advised an overnight marinade, but if I'm making this
  (as I tend to) for Sunday supper, I often prepare it in the
  morning and leave it in the fridge loosely covered with
  baking parchment, or midday-ish and leave it uncovered in a
  cold place (but not the fridge) for a few hours.
  
  Recipe posted by Nigella Davenport
  
  Get out a shallow dish in which the scored pork will fit
  snugly and in it whisk together the tahini, soy sauce, lemon
  and lime juice.
  
  Sit the pork on top, skin-side up. You should find the
  marinade covers the underside and most of the sides, but
  doesnAt touch the rind: thatAs what you want.
  
  Leave the pork in the fridge to marinate overnight, covered
  with foil, and then take out to return to room temperature
  before it goes into the oven.
  
  Preheat the oven to 150oC/300oF/gas mark 2.
  
  Get out a shallow roasting tin and line with foil.
  
  Transfer the pork to the roasting tin and cook it uncovered
  for 3 1/2 hours, then turn the oven up to 250XC/480XF/gas
  mark 9 and cook for a further 1?2 hour to let the skin
  crisp to crunchy burnished perfection.
  
  Serves: 6 - 8
  
  From: http://www..nigella.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I have such poor vision I can date anybody. - Garry Shandling
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 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)