This thread is for non-fiction TV, including but not limited to reality television (So You Think You Can Dance, Top Chef: Masters, Project Runway), documentaries (The History Channel, The Discovery Channel), and sundry (Expedition Africa, Mythbusters), et al. [NAFDA]
I haven't watched yet, but I think this is the worst crop of NFNS contestants they've ever had. It's the first season I can remember where I'm not rooting for anyone.
I only watched this one because it was the BA challenge. Nothing I saw made me want to watch more. At least I thought Amy and some of the others last season could teach me something about cooking.
That challenge was crazy and uneven. Beef Wellington was by far the easiest to adapt. The whole point of Coq au vin is that it cooks for a long time. I thought the judges had ridiculous expectations--they seemed to want the exact same dish, not just an interpretation.
Also, who the hell opens a juice jar by smashing it against the stove? Even if she had a hard time opening it, wasn't there a sink right there?
I don't have a full-time staff in my kitchen making sure that all the mise-en-place I need for dinner are right in the front of the fridge when I need them!
Sous Kitchen, I love you sooooo much!
The whole point of Coq au vin is that it cooks for a long time.
Though last year Amy did a quicker version using a chicken and they stomped her for it. Even she didn't do it in 45 minutes, though.
Though last year Amy did a quicker version using a chicken and they stomped her for it. Even she didn't do it in 45 minutes, though.
Don't even get me started on the concept of making coq au vin
with a chicken.
Don't even get me started on the concept of making coq au vin with a chicken.
Wait, what is it supposed to be? I thought coq a vin was literally "chicken with wine".
Coq au vin is made with an old rooster, the older the bird, the richer the sauce, that is,
if
it is allowed to marinate and cook for a
long
time.
According to America's Test Kitchen, Coq Au Vin is chicken with red wine, but the traditional French chicken--a 5-year-old rooster that's a tough old bird but turns fork tender with long cooking in wine.
(They did a much faster skillet version with the young birds usually found in the supermarkets today.)
Coq = old rooster, not a chicken. (The reason you cook it for so long is because you need time to tenderize a tough old bird.)
Given the unlikeliness of finding an old rooster at a modern American supermarket, I don't have a philosophical problem with a chicken version, but it won't really be coq au vin, just chicken cooked in a red wine sauce.
IOfoodN, I bought 2lbs of strawberries (for $4) at the grocery store Saturday. I made a batch of strawberry syrup with 1 lb, any ideas for the second pound?
I made a batch of strawberry syrup with 1 lb, any ideas for the second pound?
I also need a good strawberry recipe! (usually I just eat them cut up in cereal, in my hand, in yogurt, with whipped cream but I have too many now!) What is this strawberry syrup?
Though last year Amy did a quicker version using a chicken and they stomped her for it. Even she didn't do it in 45 minutes, though.
One of the TC contestants did a "version" of coq au vin with a chicken. She got dinged for it. They said "if she hadn't called it coq au vin, we would have liked it"
