What the food network has done to this country

Hi, everyone

Here's an entertaining rant about food television (not just the food network):
http://blogs.seattleweekly.com/voraciou ... rned_f.php

thanks for that link, I found it hilarious and spot on. Especially points 1 & 2.

That was good stuff. Thanks for posting!

So that explains Top Chef Just Desserts:

Bakers are not made, they're born. Half-scientists, half-cooks and 100% crazy, they are the friggin' Jedi Knights of the kitchen and what they do is pure magic. All bakers should have to wear wizard hats when they work and smaller wizard hats when they're walking around town so they can be recognized and set apart from regular mortals.

If they'd only given them Wizard hats, perhaps there would have been fewer meltdowns.

I like the one about the butter + salt, with the caveat that this is a not good thing -- I've been repeatedly surprised by eating in a place that's supposed to be topnotch and getting some dish or other where you put it in your mouth and get this big jolt of butter and salt... with a few small green leaves scattered throughout the plate to pretend that this was achieved with herbs.

Very entertaining - thanks!

Very nice piece. I think every item is essentially true, but #7 has broad, almost universal application.
(I'd say this is what Bourdain demonstrated in his first book, even more hilariously, which is what made it so successful.)

Yes I agree with 7. I also laugh at the legions of people with fancy kitchens that don't have a clue about cooking and eat out or eat packaged all the time.

toria wrote:Yes I agree with 7. I also laugh at the legions of people with fancy kitchens that don't have a clue about cooking and eat out or eat packaged all the time.

I like to laugh at the people with crappy kitchens that don't have a clue about cooking and eat in.

I also like to laugh at people who buy BMWs but slow down to 30 mph whenever they make a turn.

I also like to laugh at people who buy computers with a gig of RAM and 50 gigs of hard drive space, but only use their computer for email and food forums.

I also like to laugh at people who watch television shows that I think are dumbed-down.

I like to laugh when experts make fun of enthusiasts.

You're a very happy fellow.

Buddy

Darren72 wrote:
I also like to laugh at people who buy computers with a gig of RAM and 50 gigs of hard drive space, but only use their computer for email and food forums.

So wait, your computer from 2004 is overkill for email and food forums?

MycoMan wrote:I like the one about the butter + salt, with the caveat that this is a not good thing -- I've been repeatedly surprised by eating in a place that's supposed to be topnotch and getting some dish or other where you put it in your mouth and get this big jolt of butter and salt... with a few small green leaves scattered throughout the plate to pretend that this was achieved with herbs.

A few years ago, I was in Lafayette, LA at Festival Acadiens. There was a local cardiologist doing a cooking demonstration of shrimp creole from scratch. He started with the roux not sparing the butter or any of the classical ingredients. At the end, he stops and says, "Now, I have to add my family's secret ingredient." He dumps in a stick of butter. Why was it necessary?

jlawrence01 wrote:A few years ago, I was in Lafayette, LA at Festival Acadiens. There was a local cardiologist doing a cooking demonstration of shrimp creole from scratch. He started with the roux not sparing the butter or any of the classical ingredients. At the end, he stops and says, "Now, I have to add my family's secret ingredient." He dumps in a stick of butter. Why was it necessary?

It's called drumming up business.

That article is friggin' hilarious. And oh so true.

bjackson wrote:

Darren72 wrote:
I also like to laugh at people who buy computers with a gig of RAM and 50 gigs of hard drive space, but only use their computer for email and food forums.

So wait, your computer from 2004 is overkill for email and food forums?

A computer from 1994 is overkill.