It used to be that Julie Child, Justin Wilson’s Louisiana Cooking (claims to fame: “I gar-on-tee” and measuring out an exact tablespoon of salt freehand), the Frugal Gourmet, and Yan Can Cook were the only TV food game in town. If you remember all of these a) you are at least 40 b) your family did not have cable. Now there are lifetimes worth of food programming on TV and who has the time? I am going to pop in here and there and make recommendations for you because I care. Maybe you have some recommendations for me? This is a two-way street. Well, kind of.
Let’s start with this adorable segment of the PBS series “Mind Of A Chef”. It features two of the towering giants of food – one current (April Bloomfield) and one iconic (Marcella Hazan). Someday it will be so unremarkable that they are both women that I would not beremarking on it but, here I am, remarking on it. If you don’t know Marcella Hazan, go out an buy one of her books. They are wonderful and so simple to cook from. Many of them have 3 ingredients. I make her tomato sauce. Also, if you have not read this New Yorker profile of April Bloomfield take advantage of the fact that it is free online and read it. It is one of my favorite chef profiles.
This segment makes me want to eat my computer screen and also captures the well-known irascibility of Hazan.
Here it’s time for Hazan to school Bloomfield and Bloomfield’s nervousness is adorable. And you learn that a flashlight/salt grinder is something that exists.
It was “The Frugal Gourmet”, not the Frugal Chef. You can remember because he was immortalized in the Beastie Boys lyric, “I got more spice than the Frugal Gourmet”.
Not a hater.
I changed it. Remember when he was brought down by a sex scandal? What a creep.
I forgot about the Frugal Gourmet being a pedo, such a bummer. He was my favorite tv chef, after Keith Floyd who was hillarious and the Stranglers played his shows theme!
http://nathanrichardson.wordpress.com/2013/12/01/the-eternal-brilliance-of-keith-floyd/
Helped a friend heasrvt some Frontenac Gris grapes and shipping to a local winery. He was kind enough to give me about 60 pounds so I can make some wine. Frontenac Gris I believe makes a nice pink wine, darker if the skins are left in a bit longer.I’d like a recipe for a simple country wine, like a ‘Dago Red’, but more attentive processing cleanliness than most I’ve read.I’m not a “purist” wine maker…just like a good table red that was aged about a year after racking/bottling…I need to get going soon as the grapes await me on the kitchen counter (and my wife will quickly lose some patience having to cook around them..Bless you all…for any suggestions.George
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