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The Good Cook - Fridays 7.30pm BBC1


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Old 08-07-2011, 16:09
degsyhufc
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Award-winning food writer Simon Hopkinson shares his passion and expertise as he creates truly delicious meals. Drawing on his years of professional experience, Simon shows how food fit for a restaurant table can be made at home.
With useful tips and tricks of the trade, Simon demonstrates how to make a delicious-yet-simple pasta dish, scallops in a white butter sauce, his famous salad niçoise, a fantastic coq au vin and an irresistible sticky toffee pudding.
Across the series Simon will introduce the ingredients he cannot live without. In this episode, Simon shares his love for Italian porcini mushrooms and anchovies.
http://www.bbc.co.uk/iplayer/episode...ook_Episode_1/

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http://www.bbc.co.uk/food/programmes/b012gg7q
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Old 08-07-2011, 19:31
SolarSail
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Just starting now on BBC1, Simon Hopkinson is a food/chef/cook/author hero of mine so I hope he delivers in this news series.
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Old 08-07-2011, 19:43
Andy Birkenhead
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I'm Sky plussing it while watching Corrie !
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Old 08-07-2011, 19:58
Quizmike
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I had it on in the background. Brilliant soundtrack!
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Old 08-07-2011, 19:59
redpower
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What a load of middle class shit,
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Old 08-07-2011, 20:01
stupidwheelie
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I'm hungry now
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Old 08-07-2011, 20:08
HALibutt
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What a load of middle class shit,
What? So you don't go out to your 'local' wine merchants to bag an expensive bottle of plonk just to cook your chicken stew in then!?
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Old 08-07-2011, 20:09
Sad_BB_Addict
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I'm defintely going to try that coq au vin recipe
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Old 08-07-2011, 20:36
SolarSail
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What a load of middle class shit,
How classist!
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Old 08-07-2011, 20:40
Stansfield
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What a load of middle class shit,
I wouldn't put it the same way....but I get, where your're coming from.

It's awful.....
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Old 08-07-2011, 20:41
stud u like
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What a load of middle class shit,
What were you expecting? The Middle Classes defecate.
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Old 08-07-2011, 21:32
Billy_Value
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to la di da for me, a bag of chips and a light ale will do me
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Old 08-07-2011, 21:33
AdamDowds
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That pudding at the end looked lovely!
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Old 09-07-2011, 07:52
kate1
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I was hoping he would really bring justice to coq a vin, its not made with chicken its made with a cock. Sorry but same old recipes churned out.
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Old 09-07-2011, 11:50
agatha_crispies
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Yet another London-centric cooking show where some old Etonian waltzes into his favourite delicatessens in fashionable postcodes and cooks a load of crap that we've seen before. Pointless.
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Old 09-07-2011, 11:51
kate1
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Yes pointless
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Old 09-07-2011, 11:58
HALibutt
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I bet he couldn't beat my cheese on toast with beans on!

Btw, there is another thread somewhere....
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Old 09-07-2011, 12:06
kate1
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Very dissapointing, he should have made the coq a vin with a cock its not made with chicken
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Old 09-07-2011, 12:48
SolarSail
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The idea of this programme is to improve ordinary cook at home dishes. Sourcing true cock birds is difficult for most people in the UK and very expensive ... so that would be totally self defeating.
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Old 09-07-2011, 12:54
stud u like
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Very dissapointing, he should have made the coq a vin with a cock its not made with chicken
I can't say I have ever seen a cock in the butchers or the supermarket.
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Old 09-07-2011, 13:08
SolarSail
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I can't say I have ever seen a cock in the butchers or the supermarket.

He recommends Poulet de Bresse 'Label Anglaise' but says himself that 'they are not exactly on every supermarket shelf'

Seems to me people are being snippy for the sake of it. One complaining about not using a cock bird and others saying he's elitist

He's from Bury, he started working in kitchens as an apprentice in France at the age of 17 and opened his own restaurant aged just 21. He cooked for Elizabeth David and was highly commended by her. He was an Egon Ronay inspector. He still part owns a Restaurant after retiring from his cheffing career and has published several books which have sold in massive figures.
I'd quibble with anyone who thinks he doesn't know how to make authentic coq au vin, he's making a good dish accessible to more people that's all. If he'd said 'this dish must only be made with a cock bird' no doubt the BBC and message boards would've been flooded with complaints.
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Old 09-07-2011, 13:09
alternate
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I can't say I have ever seen a cock in the butchers or the supermarket.
I once saw Piers Morgan in Waitrose.

Seriously though. I have seen Capons (castrated roosters) in the butchers but they usually sell for more per kilo then the hens - ironic as roosters are considered inferior and were once cheap meat for stewing. I think there is a serious lack of supply as commercial farming kills most of the males as chicks.
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Old 10-07-2011, 18:19
degsyhufc
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I've seen Hopkinson before on a couple of programs but never read any of his books. He comes across well but I don't like the music or panoramic visuals.
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Old 10-07-2011, 18:24
kate1
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Poulet de Bresse is a breed of chicken originating from the Bresse area of the Rhône-Alpes region of France. The birds are highly valued for their rich, gamey depth of flavour, yet with fine, tender flesh and delicious, clean-flowing fat The chickens have a clear reddish-pink tone to the flesh and pronounced yellowish fat. Bones are surprisingly light for sturdy, outdoor-raised birds. Poulet de Bresse are reared to exacting standards by small farms in a small designated area around the city, protected under French and European law (Appellation d’origine contrôlée) since 1957 - the first livestock to be granted such protection. AOC status was granted based on the unique characteristics of flavour given by local soil and grain, as well as the dedication of the local farmer's association to protecting quality. For example, stocks are limited by the size of the farm - with a minimum allocation of ten square meters for each bird. Diet and slaughter times are also strictly controlled.

Price: £ 23.99 inc VAT

Its a speciality of a region of France. Not cheap.

Sorry I lived in France Coq a vin is Coq a vin, tastes absolutely nothing the same as the original dish, made with chicken. Its called coq a vin because its made with a cock - chicken does not resemble this dish at all, its depth of flavour, which chicken does not have.
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Old 10-07-2011, 18:34
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Well, I enjoyed the programme. I don't care how "middle class" it is - I thought everything looked really tasty and well within the abilities of the average cook. I'm definitely going to have a go at some of these recipes.
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