Text 2500, 136 rader
Skriven 2013-07-18 11:07:35 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2358 av Dave Drum (1:18/200.0)
Ärende: Mario, not Andretti
===========================
Hi Dave,

About a week behind, thanks to travel and too busy or no connection.

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Never saw any of his original shows and very few of his other ones.
 RH> Probably saw him the most on "Iron Chef", sometimes visiting another
 RH> show. I thought I'd seen a fair amount of Food Network shows but
 RH> thinking back, I've really not seen that many, overall.

 DD> I liked the one he conned TVFN into springing for: Mario and his
 DD> assistant/stooge bucketing about Italy on a red Vespa or Lambretta (I
 DD> forget which) motor-scooter. Peeking into out of the way shops and

That would have been fun; Food Network must have had a decent sized
budget or been really wanting some shows to get viewers to do a show
like that.

 DD> trattorias and cooking at the drop of one of his red clogs.

I thought they were orange clogs, looked that way to me anyway. Maybe
they faded by the time I started watching. (G)

 DD> When I was running the satellite shop we had a TeeVee going all open
 DD> hours - after all, we were selling entertainment. And there really
 DD> isn't much on during the day after you have seen all the History
 DD> Channel and Discovery Channel stuff once or twice. We made it a point

 RH> I suspect the History channel has put out a lot of new shows with the
 RH> sesquicentennial observance of the war between the states. Discovery
 RH> carried the Nik Wallenda Grand Canyon walk on Sunday so you would have
 RH> had that to watch also, had you still been working there.

 DD> I probably wouldn't have watched. I saw his grandad Karl drop 10
 DD> stories in 1978 - on live TV. That was before Nik was born. Don't care
 DD> to see another.

We had just broadcast in 78, still down in Swansboro on the coast of NC.
I read about it. Also recall an early 60s Reader's Digest article about
the family and a major fall in a circus performance. Grandson is
carrying on the family heritage of walking, tho with a good bit more
audacity.

 DD> I was down to watching (not really down - but, you know what I mean, I
 DD> hope) the European variant of the History Channel which had a whole
 DD> new rotation of programs presented from a European viewpoint as
 DD> opposed to the Americentic thrust of the original History Channel.

 DD> to watch the Price is High w/Bob Barker and Jeopardy. But, mostly it

 RH> Price is Right isn't the same with Drew Carey. He tries, but just isn't
 RH> Bob Barker.

 DD> And Alex Trebek isn't Art Fleming - but, the show grinds on.

Trebek has had the show longer than Fleming; he developed over the years
and is good. OTOH, Carey is still new enough at the game and comes from
a different background. He's still learning and may reach the point
where he'll be a decent replacement. Kids will remember him as host
instead of Barker.

 DD> was the early days of the TV Food Network - when they had real cooking
 DD> shows. Emeril started as one of the assortment of presenters on a show
 DD> called "How To Boil Water". And believe me - he was so stiff and
 DD> wooden as to make the mind boggle that he has become the polished
 DD> entertainer that he is today. Mario was good. The early Emeril shows
 DD> (Essence of Emeril) before he got into all the schtick were pretty
 DD> good ... and he really can cook - no matter what you may have heard
 DD> elsewhere. There was Michelle Urvater with her "Cooking Monday to
 DD> Friday", Mary Sue Milliken and Susan Feniger's "Two Hot Tamales",
 DD> David Rosengarten's "Taste", etc., etc., etc.

 RH> And I missed it because we didn't get cable until around 1998. When we
 RH> did go for cable, the local Time Warner affiliate in Sierra Vista
 RH> didn't carry the Food Network. But, I survived. (G)

 DD> Three of my all time favourite cooking shows were never on the Food
 DD> Channel. Urban Peasant w/James Barber, Yan Can Cook, and Frugal
 DD> Gourmet. Oh, and mustn't forgot Justin Wilson's Outside Cooking with
 DD> Inside Help.

All PBS shows, like The French Chef which is probably the grandmother of
all cooking shows. My grandmother used to enjoy watching Julia at work
tho she was no gourmet chef herself.


 DD> Like politics, all cooking is local.   Bv)=

 RH> With influences here & there from the folks that visit another area &
 RH> come back or others that move to a different place than where they were
 RH> brought up. I've added to the basic cooking I knew when I first got
 RH> married with every move we've made so now it is international in scope.
 RH> Used to be more or less plain northeastern US, as that was what I was
 RH> brought up on.

 DD> Well, yeah. Can you imagine Italian cooking without the tomato, which
 DD> originated in Mexico (thank you Cristobal Colon)? Or Asian (Thai,
 DD> Indian, Indonesian) cuisine without chilies (thank you Vasco de Gama)?
 DD> Or Ireland without potatoes (thank you Sir Francis Drake and Sir
 DD> Walter Raleigh)? Or for that matter Italian cooking without spaghetti
 DD> (thank you Marco Polo)?

 RH> And how much have we learned from each other here on the echo? Lots!

 DD> Few days go by that I don't pick up something new in this group.  Bv)=

It has been quite the learning experience for me as well. Hard to
believe but I've been here almost 20 years.

 DD> I'm glad I looked this recipe up in my database. I am on a
 DD> self-imposed (under Dr's advice) low fat diet. This look like it will
 DD> be both low fat and tasty - something hard to do. Even if I substitute
 DD> leg quarters for the breasts.

Low fat is good with gall bladder issues. You'll find, after it comes
out, handling fat/grease will be hard for a time. I think it took me
several years to get to where I could deal with it, without any
problems. Even now, if I have something fatty, I try to have some
"buffer" food in my stomach first. Don't know about hot sauce, things
like that, you may or may not be able to handle them after surgery.
You'll just have to see how your system reacts to things. Eating low fat
and increasing the whole grains will be a big help. Meanwhile, hope all
goes well, both now and with the surgery when it happens.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J.
Lennon

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)