'Dirty Girls'
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 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.
Is anyone watching The Singing Office? Joey Fatone and Scary Spice each recruit a team of five form a workplace and that group learns a song an choreogrpahy and performs in front of a live audience. It's incredibly low-budget, but its heart is in the right place. I have to say, Joey Fatone just seems like a very nice affable guy, so he is fun to watch.
Okay, this sounds fab! what channel? whens it on?
It's on TLC. Sunday at 9pm, but repeated a zillion times during the week.
Caught up on NFNS finally - can they just send everyone home except Shane, Kelsey and Lisa NOW and skip to the end of the season? I really have to wonder what the casting people were thinking with this group. Most of them can't cook and NONE of them have personalities I want to watch on TV!
Though I do agree that the challenge was unfair - cooking a simple weeknight family meal and cooking for a 12-person dinner party are *completely* different challenges. (Unless you're Jon and Kate Plus Eight, but I'm pretty sure they're not serving beef wellington every night, easy version or not.)
I would have plated the beef wellington differently - duxelles underneath, puff pastry on top. More visually appealing, and the puff pastry doesn't get all soggy.
I would have plated the beef wellington differently - duxelles underneath, puff pastry on top. More visually appealing, and the puff pastry doesn't get all soggy.
Or even halve the puff pastry and put it in between, but not the way they did it. Those shells should have been easy to cut if they were done properly.
Friends of mine suggested that Team Coq au vin could have bought an old roaster, and cooked it in the wine etc in a pressure cooker - and produced something more like the original dish.
Yeah, I was wondering if they had access to a pressure cooker. Even if they were just using regular supermarket chicken legs, they could have produced something much closer to real coq au vin than what they ended up with.
And for the turducken, all they needed to do was to make it a roulade instead of a cutlet. (Which I know would have been tricker to cook in the time limit they had, but it would have solved the judges "but turducken has layers!" issues.)
Caught up on NFNS finally - can they just send everyone home except Shane, Kelsey and Lisa NOW and skip to the end of the season? I really have to wonder what the casting people were thinking with this group. Most of them can't cook and NONE of them have personalities I want to watch on TV!
S and I were discussing how the last couple of episodes have hammered home how the contestants are not people who want to cook, but people who want a cooking show.
It really is amazing how most of the contestants have almost no cooking training or experience at all.