Giles ,'Beneath You'
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]
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"
Yeah, that's what I was thinking of - for some reason I thought it was Amy who did that, but I think you're right and it was TC.
Oooh rhubarb!!!
Oooh rhubarb!!!
I'm marking that and strawberry syrup recipe! Also I'm thinking of making a clafoutis because I also got the most delicious sweet yellow cherries. Except I think I may just eat them all before I can make anything with them.
Mmmm, clafoutis.
I think that if you did chicken in a red wine sauce and said that you did chicken in a red wine sauce because it is impossible to find an old rooster in most grocery stores and because you wanted to make a modernized version you would be okay.
Of course, first you have to know what coq au vin is.
(Road Tasted with the Neeleys, the new show that is essentially Follow That Food with Sunny whatserface.)
yeah, they are really pushing the Neelys. Which is unfortunate because I find them very annoying.
What little I've seen of the Neeley's has me convinced they are trying to kill their viewers with their food.
What little I've seen of the Neeley's has me convinced they are trying to kill their viewers with their food.
They're too schticky and cutesy, with their "spice fairy" nonsense, the "we're so in love" bit, etc. I just want straightforward cooking without a lot of hoopla. The one exception to this is Alton Brown, and I don't like the schtick any more (it was so much better the first season or two), but the information is good enough that I deal. With the Neelys, I can just go online for the recipe.
How un-Buffista of me not to know that "coq" = "cock". Oh well, you learn something new everyday.
Although now that I think about it, I think Alton Brown did a Good Eats on coq a vin where he discussed it (I think he went with chicken, too, though).
(I think he went with chicken, too, though).
Well, as Jess pointed out, you kind of have to. I remember when I was younger and my cousin was visiting and cooking some classics; my mother was reduced to calling local farms because he insisted he could not use a simple chicken for his coq au vin (@@). I think we ended up with a capon at least. I don't remember how he managed to make his cassoulet.
Neeleys - I saw a repeat of the Memphis episode of Feasting on Asphalt: the River Road and they went to Neeleys' place but I think that the Neeley they spoke to was a brother of the one with the tv show.