Text 22785, 83 rader
Skriven 2015-01-10 05:48:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: C minus lebrities
=========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Rachael Ray, Sandra Lee, Bobby Flay. Did the head of their programming
 DD> issue a mandate to seek out the most supremely irritating people

 ML> Is it that hateful or hatable people boost ratings, or do
 ML> people actually like that kind of personality.

 DD> Flay can really cook. But, he has the personality of a rabid vole.

 ML> I saw him on the plane once. He took everything in stride,
 ML> even when one of the flight attendants kept bugging him.
 ML> Perhaps that's because he's a sort of real celebrity, you
 ML> know, the kind with talent who comes by his obnoxiousness
 ML> honestly. Plus you must admit he has balls to challenge
 ML> cooks at the things they do best, knowing he'll lose.

Once upon a - the Food Network had personalities who could really cook as well
as be moderately entertaining. Apparently the powers that be at Tribune and
Scripps decreed that their target audience was Tommy Two-Tooth who wanted to be
entertained rather than educated. The real guys have mostly scattered to the
Travel Channel, Cooking Channel, HGTV, and/or PBS. And some of the best - The
Urban Peasant, Martin Yan, Justin Wilson, etc. never were on TVFN. I still have
my copies of the Two Fat Ladies though and re-watch one every so often.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Two Fat Ladies' Scallops with Leeks
 Categories: Fat ladies, Seafood, Wine, Dairy
      Yield: 3 Servings
 
     12    Fresh sea scallops on their
           - shells
      8    Young leeks
      4 tb Unsalted butter
           Salt & fresh ground pepper
      2    Shallots; minced
    2/3 c  Dry white wine
    1/4 c  Dry vermouth
    2/3 c  Heavy cream
      1 bn Parsley; flat-leaf, chopped
 
  Remove the scallops from their shells or ask your
  fishmonger to do this. Separate the white flesh from the
  roe (if still there) and detach the hard skin around the
  whites and the tiny black sac from the roe. Wash clean
  under a running tap. Halve the whites horizontally. Leave
  to dry off on some paper towel.
  
  Wash the leeks and discard the green parts (you can use
  them for soup or stock). Slice the white stems lengthwise
  into narrow strips about 2 inches long. Place in a
  saucepan with 2 tablespoons of the butter, a pinch of salt
  and 1/2 cup of water. Cover and simmer for 20 minutes.
  Keep hot.
  
  In another pan, melt the rest of the butter and then
  gently cook the shallots until they are soft. Add the
  wine, vermouth and the scallops, with their roe if
  available. Bring just to boiling point, then turn the heat
  very low and simmer for exactly 2 minutes, or less if the
  scallops are small.
  
  Remove the leeks from their liquid using a slotted spoon
  and place in a heated dish. With the same implement place
  the scallops on top. Add the leek juice to the scallop
  juice and boil briskly until the liquid is reduced to 1/2
  cup. Pour in the cream, bring back to a boil, and bubble
  for a moment or two. Season with salt and pepper. Pour
  over the arranged scallops and leeks. Scatter the minced
  parsley over all.
  
  Recipe by: Cooking with the Two Fat Ladies
  
  Uncle Dirty Dave's Archives
 
MMMMM

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