James Martin
zoepaulpenny
Posts: 15,951 Forum Member
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What is it with James martin??? every morning, afternoon, every day. including weekends.
what is so special about this chef ??? even doing non cooking programes now.. getting people to meet in a rural villages...
please take him off... BBC....
what is so special about this chef ??? even doing non cooking programes now.. getting people to meet in a rural villages...
please take him off... BBC....
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I really can't see any other reason for his Saturday programme to be repeated on Sunday, the replay must cost as about as much as "The Epilogue did."
It's the same with quiz shows.
(1) I enjoy the shows (2) many do, (3) they have a purpose built studio for The Saturday show, so it's cheap yo make extras, (4) something that's cheap to make interests the BBC (5) it's better than antique shows.
And finally rather than the BBC take him off, you personally could use the remote and switch over??
yes the program may be cheap to make.. but how many people can actually afford to buy all the ingredients ?? and use the expensive herbs and spices like saffron again ?
not people on benefits for one... also have time to make them.. with all his fancy pans and jars, he has at his own home..
I'm surprised they don't use Anthony Worral Thompson more, I know he blotted his copybook but I always admired the way he could make meals out of nothing and very cheaply
I've no time for cooking programmes, not the slightest interested. We do share the catering in our house. My wife cooks four nights a week and I take her out for a meal on the other three.
Neither of us can be bothered with cookery programmes. Though many years ago she took a Cordon Bleu course at evening classes, twice, as she liked it.
But in the end like others, after many years of cooking night after night, many women get tired of it.
When it's our turn to "entertain," I just choose a restaurant.
Sorted.
I'll admit I enjoy many cookery programmes but I don't really watch to copy the recipes, I watch for the little tips you pick up and ideas I can use in my own cookery.
I like James but agree he is on a bit too much.
I bloody looooove him!
He also engages with all his guests and guest chefs, speaks well with a nice accent, makes me laugh sometimes and is pretty gorgeous to look at.
What else would a TV station need from a TV chef?
SATURDAY KITCHEN is basically HIS show now and rightly so, he's been doing it for so long.
& it's not like there are no other chefs on TV if for any reason you don't like him. There are plenty of others to choose from.
like rick stein..on once a week... hairy bikers... Mary berry... who are all on their way out... hogged the limelight to much..
They're probably on TV a lot because they are VERY popular. Mary Berry in particular.
Cookery along with the home and antiques shows are all made as BBC know these sell well not just on the UKTV pay channels like Good Food in the UK but also the BBC Entertainment channel you see on pay TV around the world now. They need this type of programme to fill the daytime hours as drama etc because most countries have watershed rules similar to the UK is restricted to evenings plus most of the big BBC drama productions like many of the detective ones have been sold to non BBC channels overseas.
It's cheap filler. Okay James Martin or whichever chef they use must cost a bit but otherwise these are very cheap shows to make and for some reason are popular. Seasonal versions like Delia's Christmas shows are ongoing money spinners as get repeated every year in the run up to Christmas.
What you say is true, but I sometimes think, given the quality of some daytime programmes, the testcard with some decent music might also get some reasonable ratings.
He is certainly not on every time I switch the TV on but then I rarely turn the TV on during the day.
glad to hear it.... think of what we pay. or most of us anyway, tv licence... fee's for sky. or other digital company... and proberly other things i missed out... free-view viewers watch repeated crap also..
He was making something out of leftover baked potatoes.
And he used a potato ricer to make the new recipe.
He didn't say what you could use if you don't have a potato ricer.
That kind of thing annoys me - I don't even know what a potato ricer is let alone have one handy.
These chefs should give us alternatives.
A potato ricer is like a giant garlic press really. It just makes smooth mash.
You could use a potato masher. That's what I do and have no probs with lumps.
I don't have a ricer...
Our next caller is Gary from Harlow.
" Hi, I've just shot a woolly mammoth, how do I cook it?"
" Try grilling it with some mushrooms"
"Ok thanks"
It might be Yorkshire, but I can't be certain.
He never seems to mention it.
"Dack"
The thing that annoys ME about James is the way he says "Rass - brees"