Showing posts with label Eric Ripert. Show all posts
Showing posts with label Eric Ripert. Show all posts

31 October 2009

TV Food

The recent articles about food shows keeping people from the kitchen made me think about the shows I watch and what I do with the information I glean from them. Do they get be into the kitchen?
MotH and I found Rick Bayless' show on PBS (Mexico: One Plate at a Time) - and the consensus is that it's pretty good. We'll need a few more episodes to be sure and he is a little slow, but I think that's just part of his personality. He's doing what the title says, taking on thing, salsa for example and showing what you can do w/it, beyond chips.  I was impressed with the roof-top garden at his restaurant Frontera. Not only is it innovative and appears to be something or rather long standing, but it's Chicago - how long of a season can you have there for hot season crops like tomatoes and peppers? Impressive. But his home garden is even more so -- wow! I. want.
Bayless was interesting on Top Chef: Masters - the only Top Chef we ever watched. We tried Top Chef: Vegas, but ugh. What a bunch of self absorbed icks. On TC:M he was stable, humble, I don't know, normal, especially compared to some of the rest (Michael Chiarello I mean you).
Another new show is Avec Eric - the first episode we watched - well almost finished was/is interesting, but the topic is artisinal and that is something that would interest me no matter what, so ... We'll give this a time or two and see how ol' Eric does. He's french (say it w/a freeench accent, itz more fun dat way) Eric Ripert -I know his name but I don't know why.
Final new show for now - Alex's Day Off** - hokey title. I mean please, but not half so gay as The Cooking Loft - ugh groan shoot me. Alex Guarnaschelli of Butter (love that name) has a new show. I've seen two episodes (TY TiVo) so far. She seems much more relaxed than on her last show - said cooking loft. Her breakfast show was very good if for just one idea - the cheesy hash brown (calories I can't even begin to count, but who the hell cares). Must get kitchen finished, because that recipe just went on the Must Make after Reno list.
** - No link because of Food Network's ridiculous obsession with video that annoys the crap out of me.