Text 2575, 204 rader
Skriven 2013-07-19 08:31:00 av Dave Drum (68492.cooking)
   Kommentar till text 2500 av Ruth Haffly (1:396/45.28)
Ärende: Mario, not Andretti
===========================
-=> Ruth Haffly wrote to Dave Drum <=-

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

Between your travel and my gall bladder .......

How did Steve's wonky back do on the trip? Travelling in pain is no fun, I
promise. 
 
 -=> 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

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

Back in the day it was a *much* different network than it is today. It was
really about cooking and teaching people how to cook and to eat - unlike the
cheaply produced crap that is there today - the thinly disguised reality shows
masquerading as cooking shows, the game show format stuff like Iron Chef, etc.
 
 DD> trattorias and cooking at the drop of one of his red clogs.

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

Or he may have changed colours. I have a vivid memory of him wearing red clogs
to match his red scooter. The camera zoomed in on them several times. A search
via Der Bingle shows a line of Mario Batali clogs with orange prominently
featured. Of course my memory may be as suspect as my gall bladder ... it has
been nearly 20 years since that Italian trip show aired. 
 
 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.

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

Uuuuuhhhhh, this was live on CBS - so you could have gotten it off an antenna.
I had cable (called a Community Antenna back then) which had 12 channels - all
the local broadcast networks, some St. Louis independents, WGN and TBS and the
PBS station for the area (there was only one).
 
 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.

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

But, Fleming was the founding host of Jeopardy, just as Bob Barker was the
original host of Price is High and Hugh Downs was on Concentration.
 
 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.

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

Julia was pretty much straight up about her cooking. And if she goofed, she
goofed. No re-takes. Such as the time she flipped a pancake into the air and
failed to catch it in the pan. After it plopped onto the table Julia looked
straight at the camera and said "You just scoop it back into the pan. Remember,
you are alone in the kitchen and nobody can see you."

   >>SNIP<<

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

 RH> It has been quite the learning experience for me as well. Hard to
 RH> 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.

Further to that - my local County Market (Nieman Foods) put up a super special
of 10# bags of chicken leg quarters @ 39c/lb (limit 2 bags). It's a good thing,
too. I managed to wedge half of the plunder in two leg quarter portions into
the freezer and am working through the other - big crockpot of chicken &
noodles, small crockpot making chicken dumpling soup and the Poulet Basquaise
on the hot plate. The rest will get cooked and diced for chicken salad.
 
 RH> Low fat is good with gall bladder issues. You'll find, after it comes
 RH> out, handling fat/grease will be hard for a time. I think it took me
 RH> several years to get to where I could deal with it, without any
 RH> problems. Even now, if I have something fatty, I try to have some
 RH> "buffer" food in my stomach first. Don't know about hot sauce, things
 RH> like that, you may or may not be able to handle them after surgery.
 RH> You'll just have to see how your system reacts to things. Eating low
 RH> fat and increasing the whole grains will be a big help. Meanwhile, hope
 RH> all goes well, both now and with the surgery when it happens.

I don't see why hot sauce would cause any problems - it certainly doesn't with
ulcers. I've dropped ten pounds since they weighed me at the Emergency room.
Mostly due to low appetite. I am back to eating "normal" levels of fat ... but,
not tempting the fates by seeking out the fatty parts of prime rib, or ordering
the garlic-butter sauce on my breakfast tatties. I did, however, essay a bowl
of red yesterday. Not especially oily ... but, still it had some fat to it.
 
You'll probably not make this because of the wine content - but, I may give it
a shot someday when I am feeling ambitious - it's alleged to be a Julia Child
recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caneton â l'Montmorency
 Categories: Poultry, Citrus, Fruits, Booze, Wine
      Yield: 5 servings

      2 ts Grated orange rind
      2    Coarse chopped carrots
      2    Coarse chopped celery ribs
        pn Cinnamon
    1/4 c  Orange juice
     14 oz Can sweet cherries in water
    1/2 c  Brights Cream Sherry
      5 lb Duck; cut in cubes
      1 md Quartered onion
  2 1/2 c  Espagnole sauce
      3 tb Icing sugar
    250 g  Cream cheese; softened

  Preheat oven to 350øF/175øC.

  Prick skin all over with fork. Place duck in roasting pan,
  surround with vegetables & add 3 cups water. Roast,
  uncovered, in oven for 25 minutes per pound or until
  cooked through. 

  Meanwhile, bring Espagnole sauce to boil & reduce to 1 1/4
  cup. Drain cherries, reserve 1/2 cup cherry juice. Combine
  reduced Espagnole sauce, reserved cherry juice, sherry,
  orange rind & orange juice. Remove duck from pan; keep
  warm. Discard vegetables from pan juices & drain off all
  fat. Stir 1 cup pan juices in Espagnole mixture. Bring to
  boil & reduce, stirring constantly, to 1 1/4 cups. Add
  sugar, cinnamon & cheese; stir until smooth. Stir in
  cherries. 

  Carve duck & serve accompanied with sauce.

  From: http://www.idiscover.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... Nothing stimulates the practiced cook's imagination like an egg.
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