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Anyone else cringe at the way TV chefs "big up" everything so much? |
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#1 |
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Join Date: May 2011
Posts: 330
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Anyone else cringe at the way TV chefs "big up" everything so much?
From the most basic ingredient to the end result, everything is beautiful, gorgeous, lovely, fantastic.
"Add in 50ml of beautiful tap water..." That sort of thing. They're just BOG STANDARD ingredients why do they big them up so much? |
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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I posted a thread before about chef terminology inspired by the short comedy Posh Nosh. JC Novelli is a classic at it. I realise it's not his natural language but apparently he's been over here for over 30 years. Quote:
I'm going to introduce the tomatoes to the garlic It reminded me of the BBC shorts "Posh Nosh" with Richard E. Grant and Arrabella Wier. Their food terminology was quite outstanding Quote:
I was reminded by this thread and Posh Nosh last night while watching Jamie Oliver's new series. Here are some clipsHe was making a dip and said to use Sour Cream with a Gesture of Lemon Earlier in the show he described some tinned Herrings as not overly aggressive (can you get aggressive Herrings?), but the Gesture of Lemon takes the biscuit http://www.bbc.co.uk/comedy/poshnosh/clips/ http://www.youtube.com/watch?v=bzjR0yL4f0Y |
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#3 |
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Join Date: Aug 2009
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I got mugged on my way to work by an aggressive herring. And those sardines? Mindless thugs. And mentioning nothing of the sild...
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#4 |
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Join Date: Jun 2003
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I think it was Nigella who once uttered the words " a suspicion of nutmeg " or some other ingredient.
Something else that annoys me is when TV cooks tell us where to buy our food. That market kitchen show did it all the time. Buy your cod from your local fishmonger, get your asparagus from your greengrocer and you'll need olive oil from you store cupboard. Arghhhhhh! |
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#5 |
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Join Date: May 2011
Location: Norfolk
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Quote:
I think it was Nigella who once uttered the words " a suspicion of nutmeg " or some other ingredient.
Something else that annoys me is when TV cooks tell us where to buy our food. That market kitchen show did it all the time. Buy your cod from your local fishmonger, get your asparagus from your greengrocer and you'll need olive oil from you store cupboard. Arghhhhhh! |
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#6 |
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Join Date: Jul 2006
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Quote:
I got mugged on my way to work by an aggressive herring. And those sardines? Mindless thugs. And mentioning nothing of the sild...
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#7 |
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Join Date: Jan 2007
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My absolute unfavourite is:
"I'm <insert name of chef> and I'm PASSIONATE about <insert word such as Mexican or Indian> food. Or sometimes they're just PASSIONATE about food in general. |
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#8 |
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Join Date: Jul 2011
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Quote:
My absolute unfavourite is:
"I'm <insert name of chef> and I'm PASSIONATE about <insert word such as Mexican or Indian> food. Or sometimes they're just PASSIONATE about food in general. |
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#9 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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To be fair it has become the common phrase to open a show with mind numming music in the background.
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#10 |
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Join Date: Jan 2007
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Quote:
Yeah because being passionate about things is bad?
This particular intro is an over-used food TV cliche and the presenters/chefs are being told by a producer to say it because it is a formula. The straw that broke this camel's back is from a genuinely individual TV chef I like watching, Reza Mahammad, whom I saw this week say: "My name is Reza Mahammad and I'm PASSIONATE about Indian Food. Yummy!" At least he was allowed to add the Yummy. It's like watching art programmes and the various presenters constantly saying "I'm XXX and I'm PASSIONATE about Russian Futurists." But as you say, hey why not.
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#11 |
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Join Date: Sep 2005
Posts: 917
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I'm sick of hearing about food being "honest".
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#12 |
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Quote:
Yeah because being passionate about things is bad?
![]() "I'm (insert name) and.. well, to me food is just a job, I don't really care"
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#13 |
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Join Date: May 2011
Location: South-East England
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Some of Nigella's quotes make me cringe. Watched one the other day where she talked about penetrating something deeply
![]() Did anyone watch Sophie Dahl's programme? She waffled on about some right old nonsense. |
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#14 |
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Join Date: Dec 2008
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It's not only the chefs, judges of cookery competitions are equally guilty. Especially those two you know whoos.
I love the honesty of the tomatoes. The refreshing acidity cleans your palate. And just when you think it can't get any better, in comes the creamy saltiness of the cheese. Big flavours there. Big flavours there. (sliced tomatoes with some feta) Sometimes chefs and judges can be understated. Lacks seasoning usually means: Roll out the barrels, roll out the barrels of salt. Roll out... |
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#15 |
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Join Date: Mar 2006
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Quote:
It's not only the chefs, judges of cookery competitions are equally guilty. Especially those two you know whoos.
I love the honesty of the tomatoes. The refreshing acidity cleans your palate. And just when you think it can't get any better, in comes the creamy saltiness of the cheese. Big flavours there. Big flavours there. (sliced tomatoes with some feta) Sometimes chefs and judges can be understated. Lacks seasoning usually means: Roll out the barrels, roll out the barrels of salt. Roll out... I really had to chuckle here.
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#16 |
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Join Date: Jan 2007
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Quote:
It's not only the chefs, judges of cookery competitions are equally guilty. Especially those two you know whoos.
I love the honesty of the tomatoes. The refreshing acidity cleans your palate. And just when you think it can't get any better, in comes the creamy saltiness of the cheese. Big flavours there. Big flavours there. (sliced tomatoes with some feta) Sometimes chefs and judges can be understated. Lacks seasoning usually means: Roll out the barrels, roll out the barrels of salt. Roll out... It puts me in mind of something Anthony Bourdain (I think it was him?!) said when asked why restaurant food is often tastier than home cooked food. He replied something along the lines of, just add more butter and more salt than you would ever think is humanly possible.
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#17 |
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Join Date: Aug 2008
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Quote:
I'm with LaChatteGitane smiling at this.
It puts me in mind of something Anthony Bourdain (I think it was him?!) said when asked why restaurant food is often tastier than home cooked food. He replied something along the lines of, just add more butter and more salt than you would ever think is humanly possible. ![]()
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#18 |
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#19 |
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Join Date: Mar 2006
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Nigel Slater. He's like a poet, when he's cooking.
![]() Mind you, it seems to come naturally to him to 'big up' and not forced at all like with so many other chefs (and judges )
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#20 |
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Quote:
I'm with LaChatteGitane smiling at this.
It puts me in mind of something Anthony Bourdain (I think it was him?!) said when asked why restaurant food is often tastier than home cooked food. He replied something along the lines of, just add more butter and more salt than you would ever think is humanly possible. ![]() "Let the ingredients speak for themselves" is the mantra of many a chef. I just wish they would actually stick to that. As it is I can hear the poor mackerels bubble: Leave out the barrels, leave out the barrels of salt. Leave out...In come the cows, pigs and deer in counterpoint. |
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#21 |
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Join Date: Aug 2006
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Quote:
I got mugged on my way to work by an aggressive herring. And those sardines? Mindless thugs. And mentioning nothing of the sild...
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#22 |
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Join Date: Aug 2008
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Posts: 58,791
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Some of Nigella's Quote:
I quite like Nigella Lawson, but my god, she is twee.
Here are the cringe-making phrases she used in tonights' programme. "Tumble the potatoes into the tin" "Luxuriantly scattered seafood" "A glossy dribble of olive oil" "I love the way the bubbles twinkle up" "A hint of inner thigh wibble" "A glistening sprinkle of salt" Everyone else probably thinks these phrases are adorable and sweet. I DO NOT. |
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#23 |
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Join Date: Jun 2009
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I Nigel Slater getting on anyone else's nerves, with his "let the ingredients get to know each other" crap ?
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#24 |
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Join Date: Mar 2006
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Quote:
I Nigel Slater getting on anyone else's nerves, with his "let the ingredients get to know each other" crap ?
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#25 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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Quote:
I'm always a bit puzzled by that. Those top chefs work with the finest ingredients that do not need the mass-food industry's answer to lesser quality: enormous amounts of salt and fat.
"Let the ingredients speak for themselves" is the mantra of many a chef. I just wish they would actually stick to that. As it is I can hear the poor mackerels bubble: Leave out the barrels, leave out the barrels of salt. Leave out...In come the cows, pigs and deer in counterpoint. |
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