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I love watching people doing their job, when they clearly have a passion for it.
One such person is Super Chef Raymond Blanc who's new series started on BBC2 last night.

I took a real shine to his desert Chocolate Delice.. A simple thing to make, with very few ingredients.

The base of this, is crushed Bran flakes, mixed with ready made Praline paste which, Raymond assued me, was "Available absolutly everywhere......"


It's not. Only 2 places stock it on line, and it's 80 friggin quid a tin.

No cake, no matter how lovely, will ever persuade me to part with 80 quid for one of the ingredients...

Delia wouldnt do this.

http://www.infusions4chefs.co.uk/shop/i ... e-1kg.html

Seek and ye shall find

cheers.

It's still not available "absolutly everywhere" though is it


Naughty Raymond!

I don't like watching cookery programmes partly because I'm not into food pr0n (or house pr0n, or...), but also because of the way the top chefs like to finger the food all the way to the plate. Surely cuisine has evolved to the point where there are implements they can use. And they take so long over it. I bet everything has been plated to the point where it's developed a crust by the time it reaches the table, but I bet no one dares send it back.

daleshrimpton wrote:cheers.

It's still not available "absolutly everywhere" though is it


Naughty Raymond!

It probably is to someone like Raymond who, no doubt, has flunkies to cater (no pun intended!) to his every whim

Mmmmm, Angel Delight. Yum!

Yuck!

do take a moment and look at the ingredients.
Anything that starts with Hydrogenated fat , should be avoided like the plague.

( and pink? Butterscotch was always my choice as a kid)

daleshrimpton wrote:Anything that starts with Hydrogenated fat , should be avoided like the plague.

Nonsense! What's this? "may contain yersinia pestis"!!!

Fair point then.

I misread that...

Tomo wrote:I don't like watching cookery programmes partly because I'm not into food pr0n (or house pr0n, or...), but also because of the way the top chefs like to finger the food all the way to the plate. Surely cuisine has evolved to the point where there are implements they can use. And they take so long over it. I bet everything has been plated to the point where it's developed a crust by the time it reaches the table, but I bet no one dares send it back.

Generally I like cookery programmes but I agree with a really good point made my Delia (and others I'm sure); everyone is now trying to be a chef and make restaurant food at home, rather than be a cook and do good home cooking. It's made out that unless you're using foams, water baths and a hundred pounds of gelatine in a meal, it's cr*p and "uncreative". Nonsense. You can be adventurous in the kitchen but still make straightforward, good food to enjoy on a daily basis, and then go to a restaurant if you want experimental restaurant food.

Although I still enjoy watching it, I resented the change in masterchef from someone who was simply a really good cook winning, to making it all about how desperately you wanted to be a professional chef. What if I could cook way better than all of them but am quite happy with my day job?!

make your own praline.
very easy and i think he explained how.

basically bashed hazlenuts & sugar.

kitchen secrets is a very good series, it concentrates on methods rather than recipes.

the apple souffle looked amazing and very easy to do.

I only ever watch cooking programs that have Nigella Lawson in them.

Guess that means I like food pr0n and pr0n pr0n.

gillows wrote:I only ever watch cooking programs that have Nigella Lawson in them.

We decided ages ago that anyone lusting after Nigella should be registered with the authorities...I have to report Mondays. Wednesdays and alternate Fridays....

^ You should opt to be tagged. That way you can stay home and don't miss any Nigella on daytime tv.