No need to batter your head on the wall but for the sake of literally a couple of quid you will be surprised. Even front to back of same shelf.
It's still a very good point you raised though. Some Chefs will always say, Gas Mark x or y C but older cookers could well still be F. so I suppose it's just a case of how far do they go with temps.
With most cooking a few degrees here or there doesn't make a lot of difference and for a Yorkie just wack it up to max. or for a slow cook, medium or low will suffice but get into the science of Cakes and then it REALLY Matters.
Get that thermometer and check. You only need to do it once (in theory) and adjust accordingly. BUT in the Summer with doors open or in the Winter with heating on,you'll be surprised.

Good point but going back not too far, St. Deliah has always neglected to use anything but Gas Mark or equivalent, so I suppose it works both ways.
Let's be honest though, Temp's albeit Gas Mark x or Degrees F and C. are only rough guides as all appliances differ and if you want to invest in a not very expensive Oven Thermometer you will be shocked at the variation from the theoretical thermostat setting and the the actual temp.

Good luck with your venture. Too much has been lost from our natural food sources. Sacrificed for cheap, second rate produce, supplied by edict from supermarkets and their brainwahing of the masses to change their shopping habits.
All power to your elbow. A great cause that should spread to other areas of food.

The other thing to consider is the effect on the out of season producers.
Now I'm very sure that for instance, the Kenyan growers of Runner Beans are more than happy to supply our supermarkets with produce that would not normally be available during the winter months here and the income from such is a great help to them but of course only on the assumption that they get a fair price but what impact does this have on the food production for their own peoples needs?

Agree with alc28 here.

Untill people are prepared to revert to "as things were" and only be able to buy what's in season, air miles are never going to reduce.
Remember getting the first Kentish Strawberries and the flavour of them and now you buy them from god knows where at christmas and they taste of what?
The first peas and beans of summer or knowing that a few good frosts mean that Parsnips are on there way. Sprouts in winter only and actually liked with a good roast dinner etc. etc.
It is us, the consumer that dictates Air Miles and only when the masses decide to go for seasonal produce will anything start to happen.

HLG.

Apart from Sweet Pastry and In Her Garden, any other interests or valid points to make?

I can't believe that.
Actors practicing is advertising a rather mediocre Australian Lager now, instead of the modded word, in a word, that refers to an expletive for bottom.
Someones got some bottle. (East End Terminology)

Ho Hum.
The "Pink and Fluffy" comment was, as usual taken completely out of context or just selective reading by the odd individual or two.
I stated that I like her shows but with certain reservations about being aimed at the Orthodox Jewish, American Audience. The strictly Kosher rules do restrict cooking styles and produce but not to the detrement of the food, just what Ina is prepared to cook and what produce to use which is exactly the same as Jeni was on GFL. You never saw her eat Pig.
Now the "Pink and Fluffy" remark was purlely about the fact that you cannot objectively discuss a programme if all the posts consist of, is along the lines of:
Isn't she great.
Just love the Muffins.
What a great way to cook Chicken.
What nice friends.
Etc. etc.
You should also be able to talk about the negative points, not many I must admit, as well as the idolisation
I was not knocking Inna but just the format of what is after all 15mins. of cooking (at best) and the rest is Lifestyle. Now there is nothing wrong with that but I would like to see more of what she does from a culinary view point, not her social circle of well rehexxxxd extended family, friends and local, very well off shop owners who probally paid a fortune for placement (that's the way it works).
All in all an instructive 1/4 hour but not far removed from CCDWM.
For a balanced conversation you must have both sides of the coin.

Hugs and Kisses to all you 110% BC fans, I do not have a problem with that but some may only be 75% or if we are talking Ol' Spikey 49.5%. It varies with each individual, some can't wait to play with James Martins Mezaluna and I'd love to see Fanny Craddocks Apple Dumplings but as I started with, Ho Hum, we're all individuals after all.

As Rick Stein always signs, "Happy Cooking".

PS.
I have been to the USA and Canada to sample their cuisine.
Canada wins hands down.
Runs and hides.

Just enjoy what you like but let's just talk objectively about it, not row but look at everyones point of view.
Some of them Kids and Dogs, Well

De Dietrich do some very good models in that price range.

You miss my point.
How can you air different views if they all have to be how Pink and Fluffy it all is.
To be different means that those with the opposite point of view must remain silent as the thread is only allowed to be the IG Appreciation Society??????

I think that some of what she does is brilliant but going by her programmes the ingrediants and cooking methods are very limited and if all the cheesey, friends, hubby, pets, kids, florists and shop carp were removed it would make at best 15mins. of TV but that is the American way.
Having said that, I repeat some very good ideas but the culinary skills are very limited by once again the current food fashions in the States.

"I thought that the whole point of this website was to air our different views without someone else complaining about Ina's cooking."

I would imagine that their letters of termination made interesting if not impossible reading. Have the BBC really dropped their standards that much?

Why oh why did he insist on adding Lime and Butter when the local lady obviously would not have used them?
Please Spike, leave the recipes as they are and stick with important information such as. "In the UK this would work just as well with our native Brown Crabs".
That's what I need to know.

I hope there will be, as I for one would buy them.
As long as it's the expert's local recipes and not G.R's improved, I know better than the chef's, versions.

As Dave Allen used to sign off with. "May your god be with you".
Mine are, Dionysus, Silenus, Demeter, Artemis, Poseidon and Zeus.

Anyone seen a Cornucopia on Free Cycle?

Look, this is the third in hopefully a short series of "Rhodes Insults". He ruined India, was patronising, even with his remarks about being told to behave, in China and it would appear he hasn't learnt a thing.
Mr. Ego, you are not God's gift to the Culinary Art. These local experts have probally forgotten more than you know about their local cusine and do not need to put up with your take. As stated above and in previous threads, I would like to see the genuine article and get that recipe NOT Spikes idea of the new, improved, Anglicised, look at me version.
UKTV, how many more programmes is Rhodes contracted to make? Not many more in this ilk I hope.

Interesting first post Lynn but I can see where you're coming from.
Perhaps in this day and age the production companies of "new" projects should do a bit more research into health issues and perhaps even into Fair Trade, Food Miles issues.

Because he can sing better than Ainsley.

Those graters are fantastic for hard skin on your feet too.

Think you would find that a fair few of us do not need any guidence on this subject and work from scratch with as much unprocessed produce as possible.
Only if you were using pre-packaged/cooked/ mixed stuff would this be relevent and you would probally find that those who purchase these dross products wouldn't be that bothered anyway.

Naughty step NOW, Bovine one.

Not at all you ol' mixer.
I was replying to a post that was a bit critical of certain people.
That post then got modded into cyber space and made my reply totally meaningless.

Due to the previous post to mine being modded to oblivion and beyond, my post now reads as total nonsense, so please ignore the first sentence or even all of it if you so desire.

A tadge cutting perhaps but sums it up beautifully.
Has TV food run it's course and scraping barrels, bottom of, become reached?
Perhaps food/documentories are the way to go, just to add a bit more spice.

There ya go girl. Get yer bugle round that and smile.

Probally because really ripping one out is a bloke thing.

Guess what PB.
I actually agree with you. What a load of carp.

Sounds a bit fishy to me Rost.

Still I suppose a female suffering from it could be classed as a bloater.

Having been in foal, I would imagine she is a little busy with the latest member of "The Little People".

With both of you 200% on this one.
Even if it is only new to UKTV Food at least put it into a slot that makes a bit of sense for most viewers

Try a google for Sausage Making. A few of them supply it.

It's a good laugh Ses. but that's about all.

Entertainment Value......................10
Cooking Value..............................-5

Are you a chef Barshedale?

That's for me and a couple of others to know and you to continue wondering about.

I'm not part of UKTV Food clique group.

As far as I know, that would not come into it. Just apply online from here and you're in the pot waiting to be drawn. It's a great few hours and I would say to everyone, give it a go, take part and watch a food prog. being made.

It is not compulsary to throw darts at a certain persons picture.

You didn't miss anything.
It was at the recording for Jan.23rd. programme but Amanda told us in conversation, not on camera.
She don't 'alf look big now but she's glowing with it.

Due on Valentines day. She told us Friday at the studio.

Nice one Rosti.
If anyone needs help with game prep. or recipes, just follow Rosti's link, sign in (it's free) and ask away. Lots of other sections for home brew, pets, countrylife etc.
You will be made very welcome.

What your Mum probally did was to make a steamed Suet Pudding a great alternative to Yorkies. As per Steak and Kidney Pudding use half the weight of Suet to Flour and mix with water to bind.
Just put all of mix into a heatproof basin and cover as if it was a pudding and then steam.
Turn out and cut into slices.
It's great with roast beef too.

Left overs. Pour Golden Syrup or Jam over, add custard,
Part of main and dessert all in one go.

If you take UKTV Gold, now rebranded as Go On Laugh Daily as a case in point.
Only Fools and Horses has been done to death along with the likes of Open All Hours, Porridge etc. Now, no matter how much of a fan you are, there can be too much of a good thing.
I cannot see a problem with repats of GFL or best bits of but there must be some sort of contractual, copyright, repeat fee problem that stops this from happening.
It seems quite obvious that after all this time and many requests it just aint gonna happen. Nobody of any standing at UKTV Food has even attempted to answer why. At the same time there has never been an answer as to why GFL was scrapped which just leads to a lot of conjecture

UKTV Food is a subsiduary of BBC Worldwide, the commercial arm of Auntie Beeb. It has a very limited amount to spend on new projects and like all the other UKTV Channels it is predominantly for the re-runs of existing, old programmes and Advertising Revenue. There are a lot less Food Programmes than say Drama, therefore Food has less scope than whatever the new name for UKTV Drama is.

The first "Celebrity Chef" unless you count Philip Harben who was not so well known.
I believe if memory serves me correctly she was the only cook to fill the Albert Hall for a demo.
The link tells all, including her TV suicide.

[link]

You think Sarah had it bad?
Have you not seen her with Johnny?
Well pre-70's. In fact into the 50's.

Study something that will be of more use when you leave school!

Do love her style of cooking and the total disregard to healthy.
Loads of butter, cream and salt (Kosher?).
Easy to follow recipes but unless I'm missing something, I feel her range is quite limited or is it just the American style? Lots of cakes/muffins, salads, standard roast veggies, burgers, bangers, chicken and steaks. Never get to see much fish or other meats being used.
Still it's a good set of series and opens up another countries cusine although I would imagine the top flight of culinary skills are influenced much the same as Australia's, that is, by the vast variety of nationalities that have settled there.

Rick is my Food Hero/God/Jedi Knight. Have nine of his books, one autographed. Been to The Seafood Restaurant and Bistro and love all his TV programmes. In fact as far as I'm concerned, he can walk on water.

Trouble is, I could act in every programme without having to read a script. Talk about overkill and when you get a weekend of four hour loops, I'd sooner watch The World Needlepoint Championships on BBC 4

"Go back to TV shows a decade ago and you never heard this inane comment."


On those shows and in many recipes the term "Season to Taste" was much more common than specific amounts. Apart from Baking of course where the amount is critical.
If I have any criticism at all on the subject, it is those diners that immediately grab the condiments and smother the food without, first tasting and what about those on Low/No Salt Diets?

I can never understand when on MCGL the comment about "Needs more Seasoning" comes up.
I was always told to under season because you can always add but you can't take away and let's be honest, it's a very personal thing and Chef's idea may not be the same as mine.

Ermmmmmmmmmm.
No matter how good you are, you can't cook a presentable Omlette in 30secs. or less.
J.M. thinks to himself. I wish this were a commercial channel, this could be a break.
That no matter if you use value or golden goose eggs they still get wasted at a rate of 24 a month.
Some clot in planning thought it's a good idea. He is the producers son by the way.

Chill out a bit DB!

Visualise this:
Edwina doing the Omlette Challenge.
Well Edwina, a record time of 5hrs.29mins.37.5secs.

Twas Edwina Curry of Dippy Egg fame.

Morning/Arvo OM

China starts here this month. So we'll all have to wait a bit.

"Makes one want to tune into Market Kitchen!! Just kidding"

It's from his book of the series. Seafood Lovers Guide.
You may find it on the BBC Site. Due to ,I believe copyright issues, a lot of Sir Rick of Padstows recipes cannot be posted elsewhere. I could not, for instance get my book and copy the recipe on here for you. It would be deleted as infringing Copyright.
It's a great book to have at home or try the Library and just write it down.

Now that does sound like a good idea.
Perhaps because, unlike the "young guns", they have nothing to prove.

Very enlightening and constuctive first post Mellerina.
Really gives food for thought and the only answer I can come up with is: A conversation/debate about a food subject.

Any Rick Stein that has been produced in the last couple of years. ie. haven't seen more times than I've had pints!

Hairy Bikers

Early Rhodes. Pre Ego.

Here, here. that segment and the result was dire.

Just making a general point that it's nothing new that presenters begin to think the shows about them and not the subject matter of the programme.

In answer to Chris's first post.
I do not lord over anyone, just express an opinion which we all have a right to do.
Thank you also for that fantastic recipe for Mushrooms on Toast. I doubt if any of us would have ever thought of that unusual combination.

"Why oh why do "UK celebs" always try to overtake a programme they're hired to present...always making it out it's about them & not the actual show!!! "

Ah! Just like JB and GFL. At last someones sussed it about a show being about food not an OTT presenter.

"Why oh why do "UK celebs" always try to overtake a programme they're hired to present...always making it out it's about them & not the actual show!!! "

Ah! Just like JB and GFL. At last someones sussed it about a show being about food not an OTT presenter.

Larousse credits Baklava to the Middle East without any ref. to Greece or Turkey.

"If content is not liked, then there will be less viewers, hence less sponsors up to the point a program may be cancelled if content and viewership doesn't improve"

Three entries in the top five w.e. 18. 05. 08.
1st. 59k.
2nd. 54k.
5th. 42k.

Three entries in top ten w.e. 11. 05. 08
Three entries in top ten w.e. 04. 05. 08

"I would imagine many Brits being somewhat embarrassed?"

That mate is an understatement and we now have him doing China.
In the past he has done a lot of TV work and was a likeable guy but in just a few short years has blown it, big time.

Morning/Arvo OM.

He used to be well liked, held in esteem for his love of British Food, Products and Producers. Good old Spikey adding another twist, flavour or idea to bring a bit of sparkle to British Classics.
Then for some reason a few years back he started to get picked to host, run, dictate and judge shows like Local Food Hero, then came India and his insulting attitude to those who know the Cuisine of India a million times better than he, topped off at the London Banquet when he served Bread & Butter Pudding because Indians don't do desserts.
He has become so up himself our once hero has, in a short space of time, turned himself into the anti christ of British Chefs.
Obviously I can't talk for others, so just my opinion about someone I rated very highly and still do but for his past work, not a thing he has done in the last few years. If he is not carefull, he will do a "Fanny Craddock, self destruct".

It's such a shame he's gone that way in the last few years.
Gary was the epitome of British Cooking with his British Classics, Rhodes Around Britain etc. His passion for our food and producers was second to none and I don't supposed that's changed much but this recent TV image has gone a long way to destroying his credibility.
Gary, please revert to "Old Spikey" who we all knew and liked, carry on adding another interesting flavour and please do away with this attitude of being the best and most knowing culinary gift to the British Foodies since a caveman accidently dropped a bit of raw meat in the fire.

Could I suggest to those of you that have not read the write up about this new programme, you do.
Starting this month, it looks like a great concept and could be both entertaining and become a great opportunity to learn more about 21st.C. local cooking in the UK.

"Make no mistake, any changes you are seeing on MK is in direct consultation with the sponsor, if not even instigated by the sponsor."

What sponsor might that be?

Sorry about the delay coming back to you Dave but have just returned from a week in Cornwall including two nights of indulgence at Rick's Bistro and Restaurant in Padstow. What a food experience that was.

Glad the clients liked the idea but I must be honest and say that I forgot about the problem with the "Table Life" of ice chips but dry ice does seem the way to go.

Why not give Heston a bell?

Come on now, please.
Look I was never a great fan of J.B. in the latter years but please, please, let's not make everything on here degenerate to what it was a few months back.
Let's be honest, M.K. is still not perfect but it is moving in the right direction and as long as people post their honest thoughts and not just the, "I hate or bring back" posts on every thread and every occasion, their points and thoughts are just as vallied as everyone elses.

1st= Deliah & Rick
3rd. Keith Floyd
4th. Two Fat Ladies
5th. Rhodes (pre-ego)

Not so much a cook book but makes good reading with recipes included.
Food in England by Dorothy Hartley.

Are you in the UK?

Try to get a copy of a paperback called:
"The Curry Secret"

I think you're right David but somewhere in the back of the grey matter Potato flour(?) is ringing a bell. Don't know why but it just is.

Mazro.
Nothing fancy with the mash.
No butter or milk etc. Just, as it's cooked.
Lumps and black hairy bits are optional.

I raise a glass with you Dave and others.

Health, Wealth and Happiness
Barry

Agree totally with you OM.
A very knowledgeable teacher and chef but so loud and in some ways intimidating.
To her credit though, she's very good at the visual side of clearly demonstrating prep and knife skills.
Taking all the good traits of TV Chefs, what mix all rolled into one, would make the ideal chef?
Eg. Rick's skills with fish. Rosemaries knife skills, Deliah teaching etc.

Rosti is correct about the stock used is from eel cooking but it comes from stewing the eels which is not quite the same as Jellied. All the Pie shops had their own and still closely guarded secret, little extra.
Some authorities have suggested that it is potato water that is used but it is the natural, gelatinous content from the bones that gives the liquor its unique texture and flavour. The starch content from making the mash will not do this. Do not add any flavours or butter, just loads of chopped Parsley and a little flour to thicken if needed.
Still trying to find the ingredients for the pastry as it's not one of the normal ones but I suppose it's a case of how authentic you want to be but the Liquor is 100% Eel cooking stock.

In the last three weeks published, MK viewing figures are, in reverse order.

57k
68k
46k

On par or well above GFL during the same period.

PS thanks Rosti but it's a battle that's just getting so boring after 12mths. of the same comments over and over again. Why don't this handfull of people just realise it is NEVER coming back and let it rest.
If MK is that bad why watch it and then comment on that which they don't like watching???????

Think that's the second comment.
As I have said elsewhere get your facts right.
Not a bad start for a newbies (Yer. Alright) first post.

"next off air with hardly any warning"

Only about three months warning actually. Just no time at all, the blink of an eye.

Normal food hygene standards would say send him home but reality would be, keep him "Back of House" and if you must sneeze, do it quietly and on something where it won't show.

Once again Dave it's the practicality of losing a major player. If the usual rules are followed but to a higher degree than normal, I can't really see a problem but the other side of the coin could be. One sick member of staff today equals half the kitchen out tomorrow.
Such fun being Exec.

Morning Dave.

I was thinking more along the lines of what bugs are IN rings. The little nocks and crannies that a quick scrub does not remove. Especially in the settings for stones, deep engraving or patterns.

Must admit, I've often thought that.
Wedding ring OK, you can wear one taped over during an operation, but shall we call them Fashion Jewellery, should never be allowed.

Rhodes: Add another flavour.

You'd be surprised how close to Back of House it is.
It's not only the Chefs that get it, Table Staff cop it too. Woebetide anyone who returns a plate because they've made a mistake with the order or dropped it etc.
My Mother (a Head Silver Service Waitress) came home from work one night with small burn marks up her arm. She'd had a row with Chef and every salver she got was burning hot and the heat went through her serving cloth.

For the first time, I'll follow the recipe to the letter. If I haven't got all the ingrediants I'll wait 'till I have.
After that I adjust to taste if need be.

Super Noodles? Cuppa Soup?

"By the way I commend those that go to the routes, like Gary Rhodes, to find the authentic way of cooking things."

Then alter them because he doesn't agree with a recipe that could have hundreds of years of history and local developement.
Very Commendable.

Usually Pork

Did her diet a favour though.

PS. Autographed copies for us lot on 'ere?

Post it on Food Chat as well. In fact everywhere. You have already sold one copy.
As if I want more cookbooks.

Literally just a frying pan.
I just sort of pat it down every now and again but I suppose a beaten egg would help to bind it or try cooking it in Egg Rings and do individual ones.
Bubble is one of those things that is neither right nor wrong.
My OH likes it practically burnt and crumbly, whereas I prefer pale golden and pancake like.

Yellow. Apricot Jam
Green. Lime Jam, Gooseberry Jam

Etc.

Try here.

[link]

Sorry "gooders"

I love Marmelade but it's the Traditional Stuff of good old W.I. fame.
I suppose it's great to bring it to the fore with a Festival but why did it have to become adulterated with Lime, Whiskey, Chilli etc?
Also with the healthy eating fad movement of the moment, I imagine that the sugar content alone, as with Jam as well, would be a food do godders nightmare.

Does it not strike anyone as strange that what is/was a breakfast basic all over the UK is made from a fruit that doesn't naturally grow here?

Sorry, forgot to add.
Freeze down left over Veggies 'till collected enough to make Veggie Soup. Prep's already done, so it's just stock, veg, heat, blitz, serve.

I have a couple.
Roast Beef from Sunday.
Sliced and cooked in a Yorkshire Pud as per "Toad".
Pork.
Cubed, put in a oven proof dish. Pour a can of a famous brand Condensed Mushroom Soup over and warm in the oven.

"I do like Diane Henri as she is a vast improvement to the other four who are horrible. But this is not enough to make me watch an entire dose.2

Congratulations, this is a snippet from one of your earlier posts. The Spelling and rules of English Grammar have been followed 99% (never start a sentence with But). What has happened since? Nothing serious I hope.

"Is this a comment on the market jardin???"

Come, come now you have been calling it Kitchen for a long while so why refer to Market Garden?

Think you bin found out. Again

His Recipes Horrid?

Ah well. Each to their own.

That being was the concept total for programme as was this.

Checking back on old posts is just so easy. Mi Amiga/o. Oops! Sorry not Spanish, is it French, could be Belgian or more than likely Bolton.

TVF. Happy to help you.
Now all is becoming friendly again on here, please don't be so formal.
You may now refer to me as Barsh.
Get me a bit miffed and it will have to be and the choice is yours.
Mr. Barsh
HRH Barshey.
Sir Barsh of Barshshire, or finally
Oi!!! YOU.

The actual title is What's on UKTV Food.
Not What was on UKTV Food nearly a year ago and what 0.0003% think about it.
End off, Good Night Vienna, it's gone, it's not coming back, it's history, it's over, finished etc. etc.
What part of that does not compute?

I was only refering to the "Best Bits" not complete repeats and her ego trips.
As I said it's all Room 101 now so bite the bullet and accept it, instead of trying to revive old arguements that are now dwindling and the Board beginning to return to the friendly place it once was.

Got deleted.
Oyster, if you Google LBC they mention being able to follow/recieve online. Worth a try to see if you can get it live.

Great Site Rosti

Bookmarked.

Arvo, Oysterman.
In case Rostie is a bit late getting online.
LBC is a London based, local Radio Station.
Broadcasts to London area and a few miles beyond. You may be able to get it via Internet but not too sure.
Havva good un.

Now perhaps all the threads will just die a natural death and posters will at last believe that it's been consigned to Room 101.

Would still like to see a "Best of Selection" but there must be very good reasons for not doing it.

"what is your most vivid memory of them???"

Her last time on TV when she verbally destroyed a cook and with it her career.

So called "Upper Middle Class" born in Leytonstone, East London.

***.nisbets.co.uk

***=www

Just been told he is very ill again.
Malnourished and suffering with breathing problems.
Can anyone expand on this?

"IF INDEED Jeni is no longer in the hearts and thoughts of the foody viewers of UKTV FOOD then prey tell why on earth posters are still starting "new threads" asking for GFL back???"

Easy.
A very few posters will not let it die a natural death and with multiple guises are just, keeping it going.
The battle is over. Nobody won, nobody lost.
GFL and that, nearly but never quite made it, presenter are history. A year has nearly gone by now, so please, for the sake of what's left of the UKTV Food, on line community, DROP IT and let's move on.
One by one the multi named posters have been sussed, the WUM's have been ignored and the only ones to come out of it with any respect are the likes of gastrosurf and her/his ilk.
GFL is history. MK (like it or loath it) is now.
Move on. PLEASE

Agree totally with posset's comments about what should be forefront but going back to good old booze.
I will drink 3 halfs a lot quicker than 1 pint.

I honestly think that it's about repeat fees and also where prices and products mentioned that are out of date/no longer available.
It would take a tremendous amount of editing but I could see no problem with some "Best of" showings but then we get back to repeat fees.

PS. Following those lines then we should also stock 1/2 bottles as well or why not those little two glass ones?

Didn't know you'd been to where I work Gastro.

We do actually offer all wine with a choice of small or large glass.

"I also hope he learns a little Chinese etiquette before he sets off, those cleavers are sharp out there."

Hope not. That would make VERY interesting viewing.
Harrow all, Gally not well, so this episode, velly cheffie Chinese dish.
Lhodes alound flied lice with Sweet, Sour Sauce and flinger bowl.

Erm. What about the week before when MK Diaries, that awfull hotchpotch of snippets from that dreadfull show, came in 6th. with 53k. viewers.

GFL's best in the only three placings it made in January 2007 was 47k.

Still perhaps they were calculating a different way last year.

Strange comment to make.
I thought the general concensus of opion was that BARB figures are not a true reflection and therefore worthless.
In fact I recall that YOU made light of them when I quoted them as my source for a guesstimate on the percentage of dissenters of MK.

Not the cheap carp we buy.
Front of house may look good but I see "Back of House".
Don't get me wrong, perfect hygene standards but I wish I could say the same about the quality standards.
Looks great on the plate with the chefs in view, splendid in their whites with steaks smoking and spitting on the griddle. Being complimented on their culinary skills.
It's the out of view microwaves, chill, heat, pre-packed, pre-portioned, frozen, nuked desserts, mains, all vacuum packed, individual, measured to the gram stuff.
Yuk.
Give me my home cooking when I'm off any time and I aint no Kitchen God. Just a keen amateur.

One more night at work, so it's cold pork sandwiches, which I could eat forever.
Just can't get my head round "proper" food on my nights on as preping Full English, Continental Buffet and cooking Breakfast Rolls, Coissant and Pain Chocolat from 04.00 turns me off food for the rest of the day

"It's quite noticeable from reading posts on this board, and others, that Rick Stein seems to be emerging as the people's champion of the cooking world "

I think this is due to his whole attitude to the product, producers and a respect for more than one way to prepare a dish to suit availability, sustainability and taste. Couple this with IMO his humble approach to putting food on a plate and a complete lack of "Look at me". Also, on his travels he is prepared to take a step back, look, listen, learn and discuss. So that hopefully we may glean from it some of the advice on the how, why and where.
His greatest asset is you feel that he is talking just to you and never down to anyone.

I buy a small piece of the good stuff and as you say, goes a long way when finely grated. How anyone can use that sawdust in plastic tubs, I'll never know. I'd sooner go without rather than use that.

Well the good stuff aint that cheap now Possy and you need a good outlet to get it.

Welcome back Jan, albeit just a brief visit.
Hope eveything improves soon and you become more regular again.

Is it me or am I missing something here?


Sylive

Posted 9.24AM
Wed 10 Oct 2007
I so wish we could bring back the wonderful show Great Food Live with Jeni Barnett. It was such a joy to watch and really revolutionary television as it was the only live daily food programme anywhere. It was such a blunder to cancel this wonderful show.


Sylive

Posted 10.42PM
Thu 24 Jan 2008



Sad indeed. The MK is horrible. I wish I had known of this GFL show

Hey all.
This is starting to get back to how it was.

"I would love to see John Torode's and Gregg Wallace's faces if a contestant served up roasted hedgehog - I can just hear Gregg Wallace now: "first of all you get that spiky crunch, then you get the taste of burnt rubber and cinnamon, and then that gamey road-kill flavour hits you right between the eyes"

Come on Gastro, you've been around long enough not to pick people up on spelling.

I seem to remember seeing somewhere that the above on labels did not actually mean what it says in the strictest sense, ie. certain things are permissable.
I've tried the FSA site and got lost in jargon. Can anyone back up my thoughts with links to prove this point. The subject being those dreadful packet "Sauce Mixes" that state No Artificial Ingredients, Additives etc.
Would I also be correct that with ref. to added chemicals, those below a certain level do not have to be stated?

Could have been.
Wasn't it's name Fido, a good working class title.
Or was that TPB's dog Phideaux.

BRING BACK PHILLIP HARBIN AND FANNY CRADDOCK.
Everything since is just sooooooo boring. They were good middle class food snobs.

See what I mean Rosti.

BRING BACK PHILLIP HARBIN AND FANNY CRADDOCK.
Everything since is just sooooooo boring. They were good middle class food snobs.

See what I mean Rosti.

Her recipes??????????????????????????????????????????

I seem to remember seeing somewhere that the above on labels did not actually mean what it says in the strictest sense, ie. certain things are permissable.
I've tried the FSA site and got lost in jargon. Can anyone back up my thoughts with links to prove this point. The subject being those dreadful packet "Sauce Mixes" that state No Artificial Ingredients, Additives etc.
Would I also be correct that with ref. to added chemicals, those below a certain level do not have to be stated?

Ho hum.
Didn't mention anyone as being inarticulate.
More praise really of the posts from Gastrosurf and the like.
You know, worth reading instead of One Line downers.

"It's been suggested that the wave of strong criticism has put MK fans off posting, but from what I have seen, even though many critics of MK have stopped posting, the number of positive posts doesn't seem to have risen."

As usual a well thought out post but ref. to above quote.
Why bother? Every positive post is met with inane outbursts of.
Bring GFL back.
Bring Jenni back.
MK's rubbish.
etc. etc. etc.
Just boring to read.
One post the other day mentioned wanting to see "Working Class Food" whatever that is but if I suspect right and it's pies, puds and stews may I suggest that most of us are above that level.
Stop knocking wierd ingredients and let's expand our knowledge. No one is going to cook every dish but at least let's see how to. It's called learning. Not too many years ago could you source the genuine ingredients for Indian/Mexican/Chinese/Thai etc. etc. No but now just everyday items in most supermarkets.
Just let it drop or at least provide articulate, considered and researched posts such as Gastrosurf.

"I was wondering what motivated the change of time for the show."

Could it be UKTV listened to the moans that it was on at the wrong time?
No not possible is it. According to some they never get anything right.

Bearing in mind the united front (for once) on this board with ref. to "India" I hope either UKTV Foods Commissioning Executives, Production Company or Personnal Image Consultants for Mr. Rhodes mention the words, humility and respect for this forthcoming project. If he is again going to learn, do just that, learn.
There are hundreds of good Westernised, Chinese Cook Books around with Ken Holme probally the Master but authentic is an entirely different kettle (or Wok) of fish. To try to alter the genuine tastes of China to suit his/our ideas would be a travesty and not a true reflection of the cusine.
I for one would like to see instead of read about, the real thing and not, yet again, a translation of dishes that in someone elses view would suit me. Think I can make my own mind up about that by listening, looking and LEARNING. Honestly hope this will not be the case this time and G.R. has learned from the last debacle. If not, could I suggest a couple of very good takeaways to save UKTV Food money and G.R. a lot of work messing about with age old recipes and suggest that the Banquet be held on a Friday Night after chucking out time.

P.S. Chinese puds are very good and various but you can't beat a good Bread and Butter Pudding eh?

Hand on heart. I really, really hope I'm wrong.
Humility and Respect Gary.
PLEASSSSSE

Happy New Year all and may 2008 bring all you wish for you and yours.

Jellysmum.

You may as well join the rest of us and just give up.
It's been a year now since the announcement of the end of GFL and since then all the bottom half of the board has been gradually eroded to the point of destruction by what has now become just a few posters repeating themselves at every opportunity.
Perhaps they work on the theory that if you repeat something enough times everyone will believe you.
I see that they have now started on JM. Cried out for new shows and then just criticise.
I for one like to see the unusual even if not readilly sourced.
It wasn't that long ago that most of the Indian recipes would have been impossible to replicate due to the rareity of authentic ingrediants and as for the cries of too complicated, "I want ordinary recipes I can follow". The vast majority (to use others terminology) of us are beyond that stage and to those that are not may I suggest St. Deliahs How to Cook series of books.

Hope everyone has a stress free culinary Xmas.

Sorry.
Forgot to add. Figures in 000's and from week 25/11/07.

Wow. Someone likes repeats.
Just goes to prove that Rick can still pull 'em in.
Food Heroes given the respect they deserve by someone who genuinely believes in what they do rather than the "I'm the Star of the Show" attitude held by a certain other party.


1 RICK STEIN'S FOOD HEROES (Sun 1830) 80
2 RICK STEIN'S FOOD HEROES (Sun 1900) 62
3 RICK STEIN'S FOOD HEROES (Sun 1200) 57
4 RICK STEIN'S FOOD HEROES (Sun 1730) 55
5 RICK STEIN'S FOOD HEROES (Sun 1800) 53
6 RICK STEIN'S FOOD HEROES (Sun 1600) 53
7 RICK STEIN'S FOOD HEROES (Sun 1700) 52
8 RICK STEIN'S FOOD HEROES (Sun 1530) 51
9 RICK STEIN'S FOOD HEROES (Sun 1129) 47
10 RICK STEIN'S FOOD HEROES (Sun 1630) 47

"Eliminate this use of over-exposed, rather obnoxious "celebrities", and return to the whole point: food."

Very, very true. No matter what our individual programme likes and dislikes are, this is the common denominator that links us all.

Try the BBC Food web site.
Could be copyright issues. It's been published in one of his books.

Even if I found it I could not post it on here.

As I said before Keith Floyd also fell foul twice, I believe

It does not detract one iota from their skills but of course a divorce does not help. But at the same time Rick survived it, but there we are talking about a mini empire and according to his wifes (Jill?) interview in one of the catering mags a couple of isues ago, neither could afford to buy the other out and then sucessfully worked together on a business plan to keep it all going and she remains the driving force and Rick remains the name.

A brilliant, first class chef, perhaps does not equate to an equally good business person and let's be honest, when we visit these establishments we all dream of meeting and having a chat with "numero uno". On the flip side, there are many of the top chefs that rarely, if ever appear on screen but are just as famous within the circle. So perhaps the media must shoulder some of the blame.
The Tanner Brothers appear to have struck the right balance. A few screen exposures plus graft in front of their patrons.

Do you consider that his year in France (French Leave) was the beginning of the end?

He joins a long line (sadly) of failed "Celeb" Chefs.
Why do so few of the really good ones never seem to make it but are always the top flight successes working for other better class or seriously upmarket establishments?

I stand to be corrected but I belive that due to copyright issues, Ricks recipes are generally to be found on the BBC food website.

"he works very hard being an excellent chef."

Perhaps he should work equally as hard at being a bit more humble and less egotistical.
At one time a brilliant presenter and bastion of British Cookery but now and with that insulting "Rode Over India" debacle I feel that he has totally blown it.
Stick to cooking, sell your UKTV Shares( ) and get back to being one of the leading exponents of British dishes. Some may then forgive you.

Case in point.
I read it that Arthur was fed up with the barrage of anti-MK posts all over the board and true to form it's been read as a comment about MK.

"Excuse me but I think out of all the posts on here about 95% hate MK!!! Thank you very much"

So I repeat.
Let's say that being generous there are 100 dissenters posting and equally carefully, not to exagerate, 30k. viewers watching. That minority of posters is 0.0033% of those involved.
Think anyone at UKTV is really going to pay much attention to such a small number?
Especially if you take away multiple identities some posters chose to adopt, employees of the GFL Production Team, the Ex-Presenters family and the two pigeons on next doors Sat. Dish interfering with the signal.

Well done UKTV Food.
If the rest of the series is as good as the first showing you have at last hit the nail on the head and got one 100% right.

This is the type of INANE DRIVEL that has killed the bottom half of the board.

Local Produce?
Hardly any of London's was remotely local and if that's the criteria, local, the London Region should not even be in it.

Sir Rick of Padstein knows more about, Local, Produce and Hero's standing on his head. He takes it as it is, doesn't mess it around or add another flavour and does not suffer with an inflated ego.

Don't forget that, celeb that he is, even Floyd could not make the transition to running a successful restaurant.

"It just smacks of being rigged."

Strange how balanced it is.
Surely, in theory we could have an entire area being represented by (Blessed are the ) Cheesemakers or more sensibley, sorry, say four Beef Farmers or even two Bakers.
It would appear that the voting gave such a wide variety of producers. Coincidence??

No you're not alone but most have given up even trying now.
These few posters have managed to destroy the whole of the lower half of the site with their continual, inane bleatings about a show, defunct for months now.
Why do they not just post their adorations on the still running GFL thread and leave the others alone for other subjects? Failing that post on the BBC site for her programme where she's let loose on another loser but only with a voice over roll.

You've shot yourselves in the foot yet again.
G.R? After all the criticism from last year you have just compounded the problem by jiggling the format and keeping ego as front man.

"We would love to know what you thought!"

Rubbish in this format and totally unfair to those who entered in all good faith. Bet there are not any Jam Makers or Brewers getting through. How would G.R. be able to alter their products with yet another interesting flavour.

Thanks for asking Nora but no one bothered about last years comments from us so why should we think this year is any different?

However, the reason I mention this, is that if any of the cooks on this site have a video camera, and the time and inclination, why not make your own video of you making your favourite dish and then upload it to You Tube? We could even have a thread for voting on the best video/dish of the week.

We agree!!!!!!!
That could be absolutely brilliant. Fantastic concept. Now I would even welcome JB in her own kitchen onto that.
Plus the avenues that could open. Questions about, where did you buy that, is it any good, change those tiles etc.

Wet neller (or wet nelly): Nelson cake. Siegl describes this as"A cake made from compressed, broken biscuits, pastry remnants, etc. with dried fruit added, the whole soaked in syrup or burnt sugar and stacked in great piles." Spiegl passes on Frank Shaw'a recollection "that the lowest slices were the most sought-after, since the syrup soaked to the bottom of the pile."

Now i've found a recipe from a cooking forum in plymouth - calling them 'nelson squares' - there are what my Pappy also called them. But they didn't have the pastry on them...:

This recipe has been removed for reasons of copyright

A type of cake can't seem to find out anything else yet though.

Ah! Bless her little cotton socks.
Local Radio and can't even make, in front of camera on a rehash of RSC that's getting quite a poor response on the RELEVANT SITE to discuss BBC productions. Never mind Diddums, just nearly made it, again.

What's on UKTV Food?

Just wait and be patient. UKTV is BBC's repeat channel. They will be on.

Welcome from me too Jesse41.

I'm afraid most of the whingers are secretly in the employ of the now defunct GFL production team to try to undermine the whole of UKTV Food.

Just hit print or CtrlP on the normal page and it will print out as print version. You only get a view of print version to see what it will look like.

Don't watch it then.

Listen up UKTVFood, Market Kitchen isn't welcome into our homes.

Well how can you speak in the plural?
You certainly do not represent my views.
Turn it off

Jeni was by far my favourite food programme presenter, she always kept me laughing.

Take my point?

has ruined the whole channel and this board as well.

The biggest contributing factor to this board being ruined over the last few months is the continual bleating from the same old faces constantly going on about a show that died 9mths. ago.
JB became bigger than the show which is TV suicide and the point has been proven by yourselves.
Where is she now?
What channel is she on?
What is she doing?
Bring her back.
etc. etc. etc.
Just look at how many regular and long standing posters do not even bother to voice an opinion anymore. Why? Probally just sick and tired of reading the same old thing over and over again.
Can't you just forget it all now, instead of constantly quoting the same posts over and over again. It's like a stuck record.
You can find her on a Local Radio Station and I believe doing voice overs shortly, on a rehashed Ready, Steady, Cook format programme. There, all you have to do is tune in. No compulsion to watch UKTV Food, which by the way is still televising as it has always done ie. repeats of mainstream channel programmes with, as budget allows, over all the UKTV Channels, original commissions. How on earth one programme can destroy a channel that hasn't changed it's ethos one iota escapes me to be truthfull.
As has been said many times before. If you don't like it, don't watch it. Perhaps then this board may start to return to some level of normality.

Called Ready, Steady, Cook I think.

All been done before.

A very good description of why OM.
Food for thought, from an angle I had never really considered.

Hedgehog could be cooked in an open fire with a thick jacket of clay around it. Similar to the pigeon cooking method. The theory being, once cooked the spines came away with the, now, baked clay. Was and probally still is a Romany way of cooking.

Was in one of Rick Steins Food Hero Progs.

Try a G**gle for Foxes Spices. Based in the Midlands but can't remember where. Excellant mail order service.

A few observations that other posters comments may be of interest to you.

You may not think it a times when we are at each others throats but apart from being your customers we all have a common connection to each other. A love of food and support for this Channel.
We cry and beg for new programmes and you must feel as if you are banging your heads against a wall but all the criticism is generally well thought out.
"Rode over India".
A great concept gone wrong by just having the wrong presenter. Who picked Gary? I like most of his work but to me he has just repeated the mistake that brought about F*nny Craddocks TV demise. Talking down to others, on screen. For once "we" are all united on this one.

"Local Food Heros"
The judging panel to my way of thinking should consist of experts in the three basic fields of, Animal Husbandry, Food Producers, Cookery. How can a Gourmet judge a farmer who has to cook his meat when the farmers idea of cooking could be making his cheese sandwich for lunch? The criteria should be how he looks after his stock and produces the end result. Not can he put a steak on a griddle pan.
The local Deli gets slated for selling Italian produce? They are bringing that facility to their community, hence filling a gap.
Get the gist? Great idea but wrong method of judging.

I now leave this to be continued by others but please keep it calm and constuctive to just let UKTV know that we do care, are willing to support them as long as they keep the incentive there for us to stay with them.

Ah! Spam.

Food of the Gods. I still buy fresh spam and get the Deli to slice it 10mm. thick and then deep fry in batter. With chips, fresh crusty bread and pickles. Bliss.

Morning "G".
Cleavers and knives back in the kitchen hopefully now.

I think the "Weekly Set Menu" really came about from wartime rationing, austerity and the poorer areas for years.
A large, relatively expensive joint was for the Sunday, all round the table lunch as tradition dictated. Then due to lack of funds or rationing/availability every bit had to be used.
Sunday-Roast
Monday-Cold
Tuesday-Minced
Wednesday-Bones and left overs for a stew. Could last two days. Always better on day two.
Friday was always fish.
That only left Thursday and Saturday to fill.
Nan was a master of "Bits and Bobs". Steamed Rolly Polly made with Bacon scraps and Onions, Neck of Lamb, Shin of Beef or Toad in the Hole made with the cold Lamb or Beef etc. It all had to be cooked long and slow. Veg. was cheap and Chicken a luxury at Christmas only.
Everything was seasonal, no Peas in winter or Sprouts in summer.
Options were very limited as choice dictated. Just bulk it up with Yorkies or Plain Suet Pudding to fill you up and soak up the gravy and then we had cold Yorkie with Jam or Suet Pud with Golden Syrup for "Afters". Only posh people had Desserts

"Ha! I thought your local Tescos had Impala liver?"

The problem is OM, the show has so much potential as not only a food show but a travelogue and educational visit to the sub-continent, bringing history, customs and food together.
Still worth watching but you have to try and cut GR out of the dialogue and listen to the experts.
I hope a book comes from the series but using the chefs' recipes not GR's ideas, although perhaps footnotes by Gary on how to Westernise the taste if you find you need to could be helpfull.
He is supposed to be there to learn and so am I.

Long gone mate.
Thanks(?) to Supermarkets we now have such a wide variety of produce to choose from. Coupled with the explosion of new ideas from the Foodie programmes and the proliferation of cook books who needs to repeat a menue for months.
We still tend to repeat favourites but these are the seasonal ones eg. Stews, Casseroles etc. in Winter. Sea food salads and lighter dishes in Summer.

No mention of it in "Larousse Gastronomique". Sorry.

I concur with all the above.

Please, please, please let us just get back to normal. After many months of debate I would imagine all issues have been fully aired as to for and against.
Perhaps then we will start to get some of the old posters back and manage to keep the genuine new ones.

Sorry all but since when has UKTV Food broadcast in the Antipodes? This constant chat about foreign channels, programmes not even shown in the UK and what Foxtel are doing has no relevence to this board.

and not in context at all with the rest of the announcements?????

Just like this post is to the thread title.
I imagine that there is very limited interest in the UK about TV shows in the Colonies

Going by another post elsewhere on here I think it's for UKTV Style, not Food.

Name seems similar to one on here who now seems to have gone.

Err. Wrong UKTV message board methinks

At last.

Let's get back to a bit of normality.

Thank you.

"she has been offered a perminent slot on LBC radio"

You all moaned about everything being London based. Well guess what, LBC, London Broadcasting. A local radio station, hard luck Cornwell, Sussex, Yorkshire, Wales, Scotland etc.

What a great career move from an internationaly viewed satillite/cable station to a spot on local radio, back to square -1 at least with Danny Baker it was TV. As I have stated before, many times, "A nearly made it".

Just posting under two names and as happens on occassion, forgets to change name and posts to themselves an answer to their own question.
This is not the only example and it makes you wonder how many more of the newer posters and detraters there really are.

Try

www.nisbets.co.uk

It's interesting to note, a fairly quick reply from UKTV Food on this post but a complete silence as to any comment on the pro/anti MK, GFL posts.

Strange or have they all been gagged?

As per TerryDox

Wow.

43 posters out of let's say an average viewing figure of 30k. Impressive minority eh?

rich.

The Naked Chef perhaps?

The Gold Top I know is about 3/4 milk to 1/4 Cream and thick at that.


All OK this end, thanks Rosti

I thought that was the generic term for the top quality Channel Islands milk.

Instead of asking for Jersey, ask for Gold Top.

Yep. Had the sack more times than a coalman.

The about me section is interesting reading. What a great C.V.

Here, Here.
It's over, finished, gone!!!
Are these the same posters who would bombard the board with lipstick, nail varnish, tops, questions on a food forum?
"Cried" when it ended. I ask you, how pathetic can you get. It's a TV food show that was presented by a never quite made it.

Not cooked (dried) for long enough? Try a VERY low oven for a long while or bring to temp. turn off and leave overnight

Cost. As simple as that. S/Mkts. selling 4ltrs. at the same price as one from Milky.

Rathbone St. Market.
The stall by the Oxfam Shop.

Because you probally said what I was thinking Woofers

Don't count on it mate

Agree 200% and I like the guy.

Must agree with all the above comments, especially PB but in Ricks defence. It was questioned about the total over exposure and it appears he has not got any say in the repeat policy and I would assume, just gets the repeat fees negotiated at the commisioning of the show(s).

Me too.

An alternative, perchance?

Good at this end matey, thanks.

Rosti, I honestly feel despare at the way it's gone, even 55% would bring a bit of life back but as I said earlier. This is, I feel a reflection of the channel generally. Repeats of the same progs. and then weekend stacks of the same. Come on please, it's almost as if the planners want to commit suicide.
The posting rate has dropped phenomally, the content dived at one point to the Jeni appreciation society and isn't James Martin a hunk. What will happen in April is anyones guess and as I expected the new show is being castigated and and it's not even started yet.
Peoples Cook Book is at least fresh and new and hopefully will develope into a more watchable item but at least give UKTV a positive vote for trying.
Chef and Cheese do attempt to keep the site working as it should and did but how long 'till they give up?
UKTV Food is now becoming an occasional flick to channel instead of the must watch it was. So sad really and then add to that the e-pals lost, the re-vamp of the site and total lack of communicaton from the powers that be, I need say no more.
Still at least a few still post now and again to keep the Foody Family together.
All the best, and as Floyd would say, "Gastronaut" and as Graham Kerr always said. "Time for a quick slurp" to you and yours.

Barry

Morning Rosti

All OK?
Where has everyone gone? Hardly ever watch now. Too busy with live cricket, golf etc.
The lack of activity on here must be starting to show something about the channel's constant lack of imagination and total disregard to complaints. Not many of the old faces even bother to post now
Where do you get those glasses from

Barry

romans got payed with this stuff.

Our word Salary comes directly from Salaria. The Roman word for salt.

A well 'ard macho Scotty

Just watched the aforementioned section being repeated.
It was a completely tasteless "p" take. Especially the 8 1/2secs. silence. I shudder to think what the Stein family think. I was disgusted by it and am considering making a complaint to the TV Watchdog.
OK it's "live" but started by the presenter? Could have been edited out of the repeats or is this the decline of a programme in it's last days.
Lets see a full retraction from Jeni herself and on behalf of her guests and all else involved in this insulting behaviour. Live on the show and not some disguised waffle on pp38 of catering magazines, washing up supplement.

Ricks own site has a lovely photo of Chalkey and a few words from Rick,

In memorial to a great dog and celebrety but he was a, bad cook. Now a part of TV and Food history and his bark and bite made Mr.Ramsey's look tame.

He was a great little entertainer in his own right.

I have heard that "Chalkey" is no more. 17yrs. old.
Thinking of Rick, he must be gutted.

It's just too much. Just a little variety would help.
Still at least I can get up, watch a bit, go out and then catch up with the rest when I get back 12hrs. later. Unless of course I get back at the point I started at and with +1 you can watch a repeat of the repeat of the originals, BBC repeat.

Been down Rathbone lately?

Rick is one of my top 5 TV chefs but please, enough, enough, ENOUGH.
At least no more stacks.

Not even suggesting they are not enjoyable but they are looped and in a few hours we start all over again and again and again.

Just looked at Sunday

I like Rick, but are you lot at UKTV sure. Is he a major shareholder or something?

Your schedulling is slowly killing this channel with sheer boredom. Day 2 where I won't bother and I bet I'm not alone.

I honestly can't believe today.

The Naked Chef with the odd hour of Food Hero's. ALL DAY

Well thats one off any of todays viewing figures!!!!!!!

At least give it a chance to be aired.
Look at all the fuss when "Uncut" replaced GFB and now the axe has fallen, all the posts about. What a shame, loved it, will miss it etc. Perhaps it will be London based but may still cover the whole country. Bouough Market may only be the set, studio.
Why not just wait and see. It might actually be OK!

great TX1

Our local one is 6-8. Says it all really. Ho hum

What next, Marks for her knickers?

Seems like a good online asset to me Rosti

East London Pie, Mash & Liquor

The mind boggles. Who would fill a pool with custard and try to walk across it and would that be a length or width?

Hello Rosti

Just wondered if anyome would have some stories, funnies thatwe might all have a giggle at.

a Woman in Brighton was arrested leaving Tesco's on suspicion of shop lifting.
Police searched her bag and found 6 eggs, 4 pints of semi skimmed milk and a vanilla pod.
she was taken to the station and placed in custardy.

Thanks Sparkey

Have a delve later on

And now Tyler's Ultimate. Keep on going, you're starting to win

Help Please.
Can any of our motely crew give me some book titles for making sweets at home? I do not mean American Candy but our traditional stuff.
Barley Sugar, Humbugs, Winter Mixtures etc. Recipes for Honeycomb, Turkish Delight, peanut Brittle etc. are easy to find but I want to delve into the subject a bit more.
Like switching from making wine with concentrates to collecting your own ingrediants.

Another point as well Cat, is the subtle but perfectly legal difference between home made and home cooked as a description

Art.
I am sure you will agree that as a rough guide the ingrediants for any dish represent only20% of the cover price. So that £5 steak is bought in @ £1.
The hotel group I work for do as you say and negotiate on a national level, ordering from only 2 approved suppliers with a nation wide supply chain. If only the punters could see their price lists/invoices.

Regards
Barry

Congratulations on a great, to me, new prog.

Well done a breath of fresh air

Barry

As you said art, a tongue in cheek (do I detect a recipe?) Smiley would be a welcome addition.
Seriously though I do not consider there to be a culinary North/South divide and all areas have their classic regional dishes. Probally the old British standard dishes, meat pie, pud etc. are truely national but although I stand to be corrected, I would guess the Midlands and North have far more local favourites than us Southern Softies.

Write that book.
Regards
Barry

Is it for real, the dramatic ad. for AWT, Mike Robinson and Jimmy. More repeats. You can make new ads for old progs. How about save your pennies and get a few new progs.
Please, we might be faithfull but we are not STUPID.

Barry

The biggest star of all, who needs no other words

Mary Berry

No probs mate

Do I detect an oxymoron. Geordie and Cook
thought you were a chief.

Seriously though, your postings are a great help to all, even those whose who have not thrown a question out.
Keep it up mate. You are a mine of information.

Stand up at the back child, who shouted out useless. 500 lines


Barry

Leave it out China, just been to the rub-a-dub for a few pints of apple. Just come down the frog to get me uncle down.
Of course, questions.

Who are you really? On this site, I rarely, if every sign as Baz, let alone give away my Cockney origins, bearing in mind you have only been posting for a few months, or what? Still no prob's.

Barry

Thanks art

Just got lost on freezing if re-cooked.
Keep your brilliant contributions coming. You should write a book on F.A.Q's

Barry

Just need a y/n on this unless it gets complicated and to keep question simple I'll do it as a list.

Peel and prepare fresh veg. Got too much. Freeze
Use frozen veg in Stew/Casserole. Got too much. Freeze
Veg now frozen twice, once raw once cooked.
Q.If heated again, is the veg. in the cooked dish still safe to eat?

Thanks
Barry

21 again mate

Hope you had a good one

Barry

If it's a chat room, sorry, can't help. Still try a Google on Yahoo Groups

I think, now, after a few frustrating months, it's brilliant. You have made me flick round the channels and remember all the other great channels I had stopped watching. Guess what, it's not any UKTV repeat channels either.

1 faithfull viewer who has now become a casual flick and look. How old is this thread and to what end?

Barry.

Bookey

I'm Essex as well. I own a group dedicated to local history and setting up a yahoo group is really easy but you have made a start already, "here". Why worry though we all chat away (Chris? ) on here and its worldwide.

Barry

Have the paddles movpng before adding the mixture.

Barry

Merv
How right you are about friends drifting away. His little firm of about 8 boys and 7 girls have been friends from between5 and 13 years. They were always round ours, right Liberty Hall it was but now we only see 1 on a regular basis, Dales oldest friend Jay, been together since play school. When Dales home they used to ask him if he was coming out with them and the number of times Jay and him were back inside an hour, not wanting to sit over the park with a few cans. As they said, "All a bit childish". Still at least Dale and his oldest friend Jay stuck together, not surprising seeing as Jays in REME. The rows over whose best badge is endless, hopefully like their friendship and it's a small army for meeting people.

Barry

Merv
Did mate, have enlisted in rear- party. Is that what the RN part is called as well

Barry

Wires

I'm not in the mob, my son is and you sort of get adopted in. If you don't know the abbreviations and slang it becomes very difficult to communicate with the offspring and his visiting mates. Ear defenders are usually needed as the volume they talk at is above normal pain level and every other word is of Anglo- Saxon origin. Within 12hrs. of coming home on leave, which is spent asleep, scoffing and inventing words to describe the new man from Sandhurst, boredom sets in and he starts to go hyper, must do something, can't sit around etc. He's home for 2 weeks leave soon, great to have him home but heaven help us all . Within 4 days it will be " This is nearly as bad as guard duty ".
Still love him and his oppo's to bits. Tell you one thing though, you ain't seen pride untill you've been to a passing out parade.

Baz

Oh! dear, the beers extra .
Drop their prices? I should think so

Baz

You would not want to use M.O.D. loo rolls

No mate, but will, cheers.

Barry

Morning cheff

Are you getting fed up mate

Baz

Merv

Sounds cheap for a squaddies scoff doesn't it. What about the calory intake though. Isn't it something like 12/1400 a day more than the average civvie?

Bazzer

Got it in one Merv. One good thing though, he won't let anyone do his ironing, he don't like tramlines . Still it's bad enough with 2 sets of combats plus a weeks civvies without the ironing.

Baz

Welcome back in one piece. Obviously no Yanks around.
My boy's just gone to Unit, 13 Air Assault S.R. attached to 16 A.A. He requested the posting, the idiot wants to jump out of planes with a full Bergen so he's being fattened up ready for "P" Company.
Only trouble is, his unit is Colchester Based, 35mins. drive from home and we'd hoped to get rid of him ( ). He reckons the scoff there is great but as yours, civvi cooked.

Barry

Could you please publish the results, it sounds really interesting judging by Hugh Wilsons report on MSN front page.

Barry

Morning Pocket

I agree about the fact that we should not give up but it does come to the point where you think, what's the use. We all have lives outside UKTV Food and more important things to do or worry about. Just re-read all this thread and we have all been banging on about the same thing all year and to get what? So far the oft requested GFL repeats, so thanks for that but to be honest the channel is going down quicker than the Titanic. For me now I am thinking it's gone too far to drag back with a quick fix, for the sake off 1hr. a day, it ain't worth it.
I've just turned on to another double dose of Rick . He is one of my favourites but I've got his books, seen the original progs, repeats and now the total overkill. It's not just Rick thats being milked now, AWT, 2 Fat etc. As I stated in an earlier post, I'm getting very near to bye bye

Barry

Well that's No.1

I only watch if there's nowt else on the other (take note) UKTV repeat, stack, box set, (YAWN) channels.

Sorry, good try to keep us happy but UKTV Gold is now trying USA TV Gold, Like UKTV GOLD SPORT, Ooooop's, flat pancake!!!!!

Getting very, Very close to Bye Bye. Carlton Food Network comes to mind but at least give us enough notice to download our recipe books to hard copy.

Posted with the deepest of regrets

Barry

No need to say anything. It's all been said!!!!!!!!!!!!!!!!!!

Barry

I have and always will like Rick's progs but even he is getting boring with repeat, repeat, repeat, ad infinitum. At this time I'm watching "hero's" yet again. I could act in it, without a script.
Still at least Ricks getting the repeat fees.

Barry

G.F.L

Great idea for the summer. Love the themed days. Still got a long way to go though as with the rest of the network.
Well done from me at least. So far.

Barry

Just out of interest, would a book such as French Leave which has recipes in it but is basically the story of an English chef and his families trials and tribulations during a years sabatacle in rural Frace be a "fashion item", a good holiday read for foodies or a book with recipes in?

Perplexed from Essex

Caroline

Thank you for acknowledging our postings, of course new takes time and I wouldn't think anyone expects instant fixes and new progs. all over the place.
It's just good to know that at last someone is listening.

Thanks again and keep it up mate.

Barry

Just a thought as I do not have any idea what if anything is around but how about Middle Eastern cuisine. It strikes me as a neglected area as is Scandanavian.

Please though, either new progs or some of the least repeated ones. Not Rick, Garry, Nigella, AWT etc.
How about we poll our top 5/10 chefs. It may show a general trend as to who we would like to see and at the same time our bottom 5/10. No need for reasons, comments, just two straight lists.

Barry

Like a lot of us probally, I have an enormous (wait for it ) collection of cook books. I can say with hand on heart, I have read every one of them. Add to that, my on line recipe collection here and on Delia's and BBC sites plus umpteen bookmarked sites the recipes number thousands. If I cook 1% in my life time it will be a miracle but they are there for reference and pleasure.
Would you say my top of the range pots and pans, good quality knives and numerous one job tools or bits and bobs are fashion accessories or just part of the kit?
I was trying to think if I did possess a fashion item and all I could come up with was a Fondue Set used once and consigned to the back of a cupboard almost immediately and is probally still there.
Come on and be honest. What have you got?
Books and items of reference are never accessories

Barry

In todays Daily Mirror, Gordon "I'm not a celebrety Chef" Ramsey is reported to have said in a magazine article thay his friend Victoria Beckham (name dropper) eats loads of food and should be a role model etc. etc. When they have eaten together blah, blah. read it yourselves.
Limelight seeker, name dropper, writer of magazine articles. Seems to me, being everything he constantly says he is not. Ho hum, very good ploy I think.

Barry

Rosti

Sorry but a quick off topic question. Is Tina6 OK?

Barry

Could they be like a Saveloy?

Tina6

Seen the new competition? Farsons UK debut for Cisk.
I hope it's followed by Blue and Hopleaf

Saaha

Barry

Caroline

After a bit of thinking time, what about Paul Hollywood's fantastic bread making shows/slots and for our younger foody techs, I think it was Alan Coxon going all scientific in a prog. called. So you think you know about ? or something along those lines.
For something lighter, Fanny Craddock, with or without Johnny. Surely after all the years that have past she has reached by way off style, outright snobishness and looking down on the "housewife" comedy status

Thank you for listening. What a change

Barry

Light

Being an ex-pat Eastender I agree 200%. It was a nightmare 30yrs. ago, let alone now

Barry

Caroline

All power to your elbow. At last, a contact who is listening to boring old us, the viewers. Sorry to sound a tadge cynical but why are you now listening to our views, I think most of us oldyish ones know why (viewing figures, perhaps?).
So lets be positive about the issue. No problem with repeats, but at least from a few years ago for your new viewers, not last week, we've all seen them.
Please not Xmas specials in July and Bar-B in November. You have a hard core of foodies who would/will support the channel but pleasssssssse at least think about what you are offering. I, sorry to a few regulars, love Rick Stein to bits, but stacks and stacks of him, sorry, no way.

Still, good luck mate

Barry

Been here in the past Lil'un

Dear Essex Girl

See what I mean.

Barry

Dear Essex Girl

I can only speak for myself but what is there to chat about?
Apart from the odd topic nothings new as none of the programs are, we get the odd request for help or info and that's it. Ok we have a couple of new,young foody posters but they tend to be a bit too text book for me, not that there's anything wrong with that but a few more years practical sweat and umpteen mess ups without a lecturer to ask, then you have graduated from the University of Life.
Their freshness and enthusiasm breaths life onto the site but as previously stated, after a while reading and contributing, it's all been done .

Barry

It's not just this channel. The majority of 24/7 non-mainstream channels are running out. Gold, History, Discovery etc. make very few original programmes at a sufficient rate to keep the supply of new progs. going. All they can do is, buy or obtain repeat rights to other companies labours.
They often state new series but 99% of the time this means, repeated on this channel for the first time. Just think how much would be involved to provide say 40 1/2hr. shows a day, every day.
I would imagine this channels viewing figures are plummeting or they have a very high turnover of new to lost viewers.

Barry

Caroline

Welcome and good luck but it's all been done before, As already suggested go to pp.1 and start reading. At risk of repeating myself UKTV Food has run out of material and after a few months viewing it becomes repeats of the 3 times a day repeats followed by stacks repeated 3 times a day.
Good to hear of a new series, assuming that it is new and not just new to the channel, Problem is one new series isn't enough to plug the gap!!!

Here we go again

Chocco

Don't say that please. I could never say that to my OH. Ugly is Ugly

Barry

See in the news that Waitrose are to start selling fruit that is not the exact size, shape, weight etc. This will cut down on waste and make more use of seasonal produce. 40% of organic produce may well be, not wasted if this is the case. Is this why organic is so expensive as only 60% of the crop can be sold?

I don't mind buying misshapes or differant sizes so long as the quality/taste is OK and not pay so much. Surely this would help the less fortunate eat more healthily and anyway, what happens to the rejects.
Where do the chickens that weigh 3.99 kilo or 4.1 kilo, not 4 kilo go?

Barry

Greebo's Mum

I expect that you had the same type of tuition as myself and in an exam you were deducted marks for bad spelling, punctuation, incorrect use of upper/lower case and grammar.

Barry

Dear G.M

Very good advice but if the letter fails to give a positive result why not contact The A****s Guild for an inhumation?

Disc Barry

As I have said before, they have run out of programs to show. UKTV make very few new shows themselves and by running 24/7 there is just not the quantity of stuff where they hold the repeat rights to avoid the constant flow of, repeat every 3-4 hrs. weekend stacks etc.

Barry

Brown Windsor Soup (Slow cook a prince?)
Tripe and Cowheels
Rhubarb Crumble & Ice Cream
Chedder Cheese with Jacobs Crackers

Hola, Food User

Buenos Dias amigo/amiga

Try, small clams or cockles cooked in a simple white wine and tomato sauce.

Octopus or squid cut very small and flash cooked in a grill pan.

Simple small cubes of Spanish type cheese.

Bowl of mixed beans (not baked).

Chunks of spicey sausage with roast lamb.

Red and Green Mojo as a dip. If I can find recipe for you I will post it. Green is mild and you could just use mint sauce if you like. Red is hot and chilli based so substitute with your own favourite.

Lots of crusty, rustic bread.

Enjoy.

Hasta luego Hombre
Adios
Barry

spangled

Not having a go at Skeggy, or anywhere else in the UK for that, but was trying to make the point of, why waste hundreds if not thousands of quids to visit a country and then want John Smiths and Cod & Six in the Rimini Times with salt, vinegar and a Wally?
I always try to find the cafe, bar etc. full of locals and am usually pleased with what they eat and drink, probally getting more for less and inevitably superior, home cooked quality. I have on occassion been invited to the kitchen, given the recipe and the odd free drink.
You mix with the locals, laugh over language problems, learn about the genuine culture and have avoided the, 'ere we go, 'ere we go, Union flag shorts mob.

Barry

Packet Bottleship


Why rise to the bait? First two postings, both designed to inflame. You should be scuttled mate

All the best
Barry

Cheff
Sorry about the delay answering, been on hols. for 2 weeks.
I live in S.E. Essex but most of my Fathers family come from the Cambridge area. My Fathers cousin ran The Weatsheaf pub in Stow-cum-Quy for years and the rest were in the Histon area and a few round Chesterton.
I was weaned on Abbot from the wood and St. Edmunds ale. Mix the two half and half for real looney brew Hic.

Barry

I am not one of the English Pub/Breakfast/Fish and Chip Brigade when on holiday abroad.
Just returned from Egypt and found that the food available in hotels, restaurants etc. was just mediocre Euro/Egyptian cuisine with one exception, The Egyption Night. They cooked their own food beautifully, what a surprise! Why do people go abroad and just want English grub? Why do the hosts seem to fall over backwards to supply it? Apart from the weather these people may as well go to Bognor or Skeggy.
I think we have all got the odd horror story to tell food wise but experience the way of life.

Barry

Could possibly work in savoury dishes. I had it in Canada, on pancakes with their classic Ham and Eggs.

Talking of which, a true story from my Canadian visit.
First morning in a motel up in The Rockies (very inventive are North Americans. The mountains were indeed rocky). Go in for breakfast and order afore mentioned Ham and Eggs.
How would you like your eggs sir?
Fried please.
Thank you sir, but how would you like your eggs?
Er. (thinking ,I've got a right plonker here) Oh, fried please.
Yes sir, I understand that, but how?
Excuse me but either you or I are missing something. Just fried please.
You're English sir?
Yes.
Let me explain. How? refers to easy over, sunnyside up etc.
Just so I can dip my bread in the yolk. Thank you, problem over.

I was going to say soldiers but the thought of going over all the regiments put me off.

No mate, middle of July. More excited about my team in the FA Cup. West Ham.

Remember when Cambridge had a team?

Night night, got to go bed now, working nights

Barry

Morning tina

Got you too eh!
Getting excited yet? Big days getting nearer.

Barry

Dear Lotte & sarahlee

My contact has been given the information you have supplied and passes on his thanks.

Now I am wondering about what the mentioned recipes are.

Thank you both for your help.

Barry

Any information on the above would be gratefully recieved by a poster on a local history site I subscribe to.

Written by one Ada T. Pearson and contains recipes for Hodge Podge???
Exeter Stew??? Corn Flower Pudding (not flour)???

Help with the recipes even. The book was a school prize and also has other recipes pasted into it, all from that era.

Barry

Mrs. WW

Too unhealthy?

Barry Come on you IRONS

Rosti

I hope you are not trying to string us along.

Barry Up the Hammers

Morning Rosti

Does that mean we are an endangered species?

Barry

Do the old, pre EEC interference, names mean anything to you?
Rock, Rock Eel, Rock Salmon.
A small member of the Shark family, white or pink tinged flesh, very firm in texture. They have a single bone consisting of cartledge, the same as a Skate bone and in fact is edible but normally by accident only. Used to be very popular in Southern/London fish & chip shops and so is deep fried in batter commonly. I would think that because it is quite firm, it would lend itself to all manner of cooking methods. Suggest Rick Stein has probally got a few recipes.

Enjoy

Barry

PS. How do you describe a Taste? "Fishy" perhaps or whatever you cook it in.

See Rosti

I can be useful (less) sometimes.

Richard, when its grown, grate it outdoors and only plant it in containers unless you want to start your own business in Spain. It spreads like h**l.

Barry

This is the age of recycle and good for it. What about food though?
My Grandmothers were past masters at it, The classic roast Sunday, cold Monday etc. Left over Yorkie pud with jam on for tea, plain suet pud to soak up gravy and with syrup or custard for afters. Bubble and Squeek.

There must be hundreds of ideas, hand me downs on the subject and I feel sure there are some classics out there as well. What do the Chefs do?

Yesterdays cold meat, re-cooked, can it be frozen and heated again. Are there any extra safety/hygene problems involved or 100% no no's ?

Barry

Fanks er lot girl

Keep a welcome in the hillsides

Barry

PS. Is it raining yet?

Rosti

Sorry to you and any others who read my posting before it was deleted. I took my source as being correct !! I also wish him well and a speedy recovery. A true foody STAR.

Goofy/rosti

Well done rosti, got it in one. I live 30 mins. from there, so goofy if you have amy probs. let me know and I'll see what can be done, face to face.

Barry

I have a suppliers details but I cannot seem to get the information onthe board.

The name is as above and they are based in South Ockendon,
Essex.

Can anyone help me get the information to goofy?

Thank you moderator

Just found out that my source of information (Mother in Law) was totally wrong and posting totally incorrect.
Tor once, thank you for you editing speed.

If you are lucky enough to still have a proper butcher nearby, try him.If not phone Barneys Horseradish Co. Ltd.

Barry

I have eaten Pike and Perch (never a rod or pole, that shows my age ) from rivers but never Otter. Can it be eaten colder?

Barry

What has also happened to Jersey Royals? That unique taste has all but dissappeared. Cooked with a sprig of mint and lashings of butter they WERE early summer.

Barry

See I can be serious sometimes

Instead of River Cottage, Tales from the Riverbank may have some interesting recipes or ingrediants.

Lil'Abby

Have you considered the side effects of the suggestion of more than once a month?

I am not a mischief maker and the other option I leave to others to decide. Some topics I take seriously and others light heartedly.

How about adding rabbit, now that would be a Thumper of a recipe.

Any Bambi recipes?

Deer, deer what a terrible thing to suggest

Sexy betsie

Why do we even need food aimed at children?

It's about time this question was asked and something done about it. When I was a kid in the 50's there was no such thing as "children's food", we ate what the grown ups ate. We had sweets of course( when sugar rationing ended) but all kids have some form of treat, hopefully in these enlightened days fruit not sugar.
To slightly expand the subject, I consider that supermarkets are as much to blame as TV advertisers.
Eye level is buy level. Where is this plastic textured, chemical laden rubbish to be found. Not on the upper shelves but low down for little eyes and hands, just like the sweets at the nice stressful, 2 kids, packing and paying checkout.
At the same time though we cannot duck out of our role in all this and take the responsibility for at least trying to negate the outside pressures and educate as best we can.
My son was a really fussy junk food eater, now he is in the army all that has changed. His ethos is now, in, chew, swallow. He says that Army scoff is OK if you don't look too close. There is hope after all.

Happy Easter all, enjoy in your way

Barry

Christine9

Interestimg lack of response

baiji
First post 07.34pm Tue 16th Aug 2005
Are fresh Elderflowers availabe?

Just to prove the point baiji just made, one click and it's all there to see with no other posters showing. Read this way makes interesting reading and shows interesting trends. One message posters, answering yourself etc. hence I do not have to be glued to the keyboard and can quickly cross refer to many postings.

Morning Rosti & Tina6

Barry

Christine9

Posting re Jeni's New Zealand hairdresser 2003.

As I work in a Hotel restaurant and cook at home everyday off, I probally cook a lot more than most. Mind you, your posting rate wasn't bad over eating woofles and tiddles but hey thats what these sites are all about and as long as exchanges stay sensible on the serious threads and do not get personal, long life to the site

All the best
Barry Meldrew

Oh! Come on cheff

Only fish gets battered. Why worry, you speak the truth. The "Celeb" Chefs, Wine Experts, Presenters etc. are just doing a job and milking it for as much as possible and good luck to them. Just look at Gordon (I'm not a celeb chef) Ramsey. He must be making more from TV as a presenter than most of the others put together and so what, he trained and worked hard.
Lets face it, if another TV station offered Jeni, say 10k a year more, do you think her UKTV Food e-pals and viewers would get a second thought. Just as an example to close, Paul O'Grady didn't think twice about taking his whole show, not just himself to another channel. They are all great people but only a few will ever get to meet them and an even smaller number become friends but still whats wrong with dreaming?

I Don't Beeeeeeeelieve It
Barry

Today on the news the Government has announced that Folic Acid is to be added to flour and bread.
This is to help reduce cases of spina bifida at birth, apparently there are other benefits but conversely can cause vitimin problems in the elderly.
To still allow individual choice, Wholemeal bread will be exempt. What has happened to the push for less additives in food, will this be a re-run of Flouride in water?

Victor Meldrew
aka Barry

Sorry Fudge's Mum

I was just monkeying around

Barry

Cygale

I'm not an early riser. I work nights, so I haven't gone to bed yet. I do t(p)ri mate.

Barry

Cygale me old mate

Too young to watch anything X rated. My Mum would go mad.

I suppose being top dogs allows all sorts of wrongs for the non-thinking majority, to do whatever and not turn a hair.

Barry

I agree cygale but same old story, food chain, superior (?) animal, technology etc. etc.

We are surrounded by water and we suffer fish shorteges and hosepipe bans. Something wrong somewhere.

Not sure if the Woolwich Ferry was involved though

Barry

Cygale

North Sea Cod is in real trouble due to over fishing. Icelandic Cod has been properly managed and although not abundent is not so threatened. Do you remember the Cod Wars of the 60's when Iceland brought in there coastal limit restrictions. Royal Navy gun boats, fishery protection vessels, The Woolwich Ferry? North Atlantic Cod seems OK. With hindsight well done Iceland

It is our inshore and coastal fishing grounds that have been decimated not only by us but French,Belgian and in the West Country Spanish boats. Their use of Trammel nets sweeps up everything and also destroys the bottom, making it virtually a desert. Thats why they fish our waters, they have already destroyed their own.

As for avoiding catching them. Unfortunately nets do not discriminate and undersize/over quota get caught. In a 500 tonne catch, the fish in the cod end are probally dead on landing. If they are of a species that is lets say Cod and over quota, they are disposed off prior to landing, what a waste but probally cheaper than the fine for landing them.

Line caught is one way to preserve stocks but it aint arf expensive.

Barry

Nocturn

I have asked a few times about the editing policy and have not got an answer other than having the post deleted. I thought it would be missed but other posters were on and caught these postings before the moderators jumped on them. They do not respond but red rag to the bull. Delete this or leave it. A few members can view it before you kill it.

George Orwell, 1984 Newspeak?

Will H. Mc. ban br**st feeding ? Like it or not we are animals that fall into the catorgory of mammals ie. give birth to live young and suckle. What do they feed on? Milk!!!!!

Id**ts

Barry

Dear blacksalt

In a commercial enviroment, #2.00 for ingrediants would sell at #10.00 menue price. This is average mark up to cover overheads. They buy in bulk but it can be done in a domestic enviroment, if you can shop around or buy in bulk and store correctly. Go to Te**os for buy 1 get 2. Asdas for 4 for the price of 2 etc.

My point is, it can be done in a commercial enviroment via bulk buy, if the public can buy and store in bulk it can be achieved.

Please I repeat my plea for tips on storage as bulk buying can save you lots.

Barry

PS OK Rosti

Rosti

Is this better

Barry

I would love more advice on freezer techniques. What can or can't be frozen, containers and wraps, longevity etc. The amount of waste I could save if I was more certain about freezing. Why not expand to storage generally. Big savings can be made by bulk buying, especially as some major cash and carry chains have opened their doors to non-traders.

Barry

He's at it again. On Saturday kitchen mutton is being poached and it's a lovely caper

Gaspode, WAIT UNTIL WE MEET. I AM JUST GOING TO CHECK MY TIMER.
To all other readers, I am not shouting, I always talk like this.
DONT I G.W.D.

Lil'Abby. What is funny about stealing birds and boiling them?

Barry

Today Rick is extolling the virtues of poaching pheasants. Surely this is totally irresponsable of UKTV Food to promote such illegal activities.

Morning Patrick

Could you please tell me?
If and when the follow up series to Jimmies Farm will be shown on UKTV Food.
Because of my shifts I cannot watch it on BBC so for once lets hope you show other channels "cast offs"

Barry

Did anyone notice in this mornings Los Angeles programme, right at the end, having a burger after the night at the Campanile the can of beer on the table was Boddingtons.
There is hope for American beer drinkers after all

Barry

P.S. Pretty sad to even notice it!!!

Lo and behold 4 1/2hr. stack of Stein. Should I be surprised, I like Rick alot but come on!!

missduck, my instant must try is anything new that I realise I have the ingrediants for

Barry

I have in the past complained about the age of and the constant repeats of programmes on UKTV Food.
Today I wish to thank you. Due to working hours I missed the original transmissions and so I am viewing it for the first time!! What a brilliant mix, travelogue, history lesson and foodie stuff.
Without this channels mind numbing repeats I would have had to wait ages, so thanks once again but please, please no weekend stacks, a daily dose is fine, just enough to take in and have enough left over to refer to the book and perhaps even try a recipe.
Perhaps without realizing it I have started up a new topic:
Do you ever watch a TV show or read a recipe book and feel that you must cook it NOW and have you ever done it and what was it?

Barry

Only half an Epitaph. I wonder if Clarrisa will change her mind and return to enrich, enlighten and entertain us?

Barry

Dear Mrs.WW

Can't say I can recall that particular scene but I am sure some scenes will become classics in the same mould as The Dead Parrot, Going for an English and The 2 Ronnies 4 Candles.

The thing that impressed me the most was, despite of their upbringing they never gave the impression of looking down their noses and came across as really genuine.

Barry

Rosti

Wonder wot the recipe was for the flans flung by the phantom flan flinger.
Who cares, lets all sing The Bucket of Water Song

Barry

Rosti

Are you not going a bit over the pepper pot top?
If you are, how about the OTT (excuse the spelling) Scezhwain hot Chinese pepper.

Barry

Rosti

Would that be "Salt Potty" or "Pepper Potty"? Lolllllllllllllllll.

Some chefs do at times suggest the use of "ordinary" white pepper to avoid, large grains or obvious coloured specks.

I think Rick Stein goes along this path with certain sauces but may be wrong

Barry

Mrs.W.W.

What a lucky person to have met the "Dynamic Duo". Brilliant entertainers without giving the impression that they even considered they were being filmed, just chatting to each other like two old friends chewing the fat over memories, recipes and not a hint of talking anyone down.

As I said when opening, what a lucky person, I envy you.
Did you have a chance to chat?

Barry

It does not bother UKTV Gold2 to state Have I got News For You. Sorry H.I.G.N. 2001. First broadcast in, obviously 2001. So whats the problem on food?

Patrick, we are not blinkered and sometimes watch the repeats on other UKTV channels. Is the afore mentioned a special case?

Your comments please.

Barry

Giving up on this thread, it is like pushing it up hill. Lots of feedback with no result. If there are 50 of us posting, what percentage of the total viewers do you think we represent? The silent majority are being listened to, I they don't moan it must be alright and just pay lip service to the whingers. Unfortunately this problem is across the network.
Gold, G2, History etc. have all run out of new programmes. running 24/7 is chewing up material faster than it can be made and fotgetting the repeats on Food I have also had it with Only Fools and Horses, Dibners History of Steam and also the F.D. Story, Time Team and on and on ad infinitum

Patrick

Does a second chance to see Rick Steins French Odyssey actually mean a repeat??

I wish my English Language tutor was still alive as I would love to hear his definitions of some of the terms used.

Vic

Who gives R.T. the information in the first place? I was a printer for 36 yrs. and typos happen but I cannot remember any comp inventing copy or any reader missing something like that out.

Sorry, more flack

Barry

Vic

You are taking a lot of flack but thank you for your replies. At least we know our postings are being read, if not listened to but I am sure our comments are being taken on board. Action can never be instant in a media enviroment.

Thanks once again

Barry

Guess what| It's turkey time again today. Still only341 days to go

Has someone totally lost it? T. Day-Lewis cooks a turkey for a stress free Christmas or is UKTV Food trying to get one over on the supermarkets and be the first to start on Christmas 2006

Mr. Kipling

Seriously any of Mary Berries recipes. Good old W.I. stuff

Barry

This weeks guest is John Torde, great.
Lets have a live phone in. Bet he will not.
Say no more

Barry

Try the Cockney Cookbook.
Cheap paperback. Got mine via amazon, quite rare in number and it took amazon a while but they got it.
Have you got James Martins Great British Dinners? Also most of Mary Berry, old and new.

Good luck and don't forget to try a Google search.

Barry

Turned off, I just could not watch Nigella Bites And 2 Fat Ladies repeats yet again.
Flicked about on other UKTV message boards and it was just like the channels ie. repeats. Same moans as on here, content, repeats and ignored requests.

We are not alone

Yippee, Sunday lunch live to break the monotany of above mentioned repeats

Rosti

So what, I start at 23.00hrs. today, after a 20 day Xmas break

OK Rosti

Hands up and on my heart at the same time.
Never seen it before.

At the same time Kerr and Cradock was that long ago I probally forgot them and I did make the posting after prog.1
Frantically trying to work my way out of a very awkward corner.

Barry

Rosti

I wonder what the comparison in viewing figures would be if a "new" and I mean new foody programme had its premier on UKTV and the Beeb had the repeat?

Barry

Sorry Patrick and Vic, went off thread a bit but still appertains to subject. Just.

Food Uncut

Starting to get into it.
Merrilees was perhaps, as previously suggested, a bit nervy.

Barry

Rosti

Nit picking I know but surely, making its debut on UKTVF is a more accurate description than new?

All the best
Barry

I think after taking a lot of stick and probally a lot more to come, thanks to both Vic and Patrick are due, even at this early stage of the exercise.
Thank you for repling in the positive ie. at least we now know we are being read.
Roll on stage 2, action.

Thanks again

Patrick I refer to my previous posting.

French Odyssey is NOT a new programme

Vic

You have, I know, so far only had 1 1/2 days postings but can you not see the trend that is developing.

G.F.L. is a fairly good example of its type but not unique in its field. Jeni could probally host any live programme but she is not and I would imagine she would agree, some kind of broadcasting goddess who must be treated as such.

To repeat from a previous posting, to me, new means previously not broadcast, not getting its first repeat on another channel.

If this survey is going to be taken seriously, something must be done before you loose too many good, loyal viewers

P.B.

Stein at nine

Like you, I like the guys progs but as with most of the progs. a whole weekend is overkill and now we get food heros and more food heros as new programmes. Sorry U.K.T.V. Food but I can actually change channels and the afore mentioned are not NEW. On the subject of channel changing, it is something I am doing more and more often as I have seen so many progs that often I could do them myself.

You cannot rely on Jenni and G.F.L for ever

New Series?

Rick Steins Food Heros?

Think not

Please read the middle paragraph of tomfahey's diatribe re. M.C.G.L. I think that is a brilliant idea for a series. Instead of tarting up cheap food to make it look and taste better, how to replicate expensive dishes using cheaper/replacement ingrediants and still keep the concept of the dish. probally using a domestic kitchen set up as opposed to some fancy layout. Could this be Toms niche on T.V.? Ordinary bloke cooks with ordinary grub and replicates gourmet delights.

Can we expect a continuation of a daily 3-4 hr. repeat cycle and weekend stacks on a longer repeat cycle.

Will you please invest some cash in making more of your own programmes.

Pretty please take the content of our comments, re. presenters/programmes/themes on board or at least acknowledge someone other than the office cleaner reads them every now and again.

Good luck to all the staff for 2006

Barry

Must agree with you but a lot of the problem is that we are top of the food chain and lifes a bit like that. You know head in the sand and hope no one creeps up behind Does a lion worry I there are only 200 Wilderbeast left? I know it would not use our reasoning but would that be our excuse to cull them?

The Marine Councils "Don't eat" List. Very admirable concept, size limits and quota's brilliant but in the mega trawls used today the afore mentioned count for zilch. Under size, over quota fish do not escape. They still die in the cod end, covered by , if its a "good" trawl, tons of fish.
They just do not get landed or sold to stay legal, or if they are French or Spanish, the regulations are totally ignored. Just cross the Channel and look at the quayside markets. Do the local shoppers give a care? No, they just carry on as they have done for decades, just totally ignoring the fact that it was their fishermen's trammel nets that have turned both their and our inshore fishing grounds into underwater deserts|
One answer is to buy line caught fish (long line) only and then the moan would be price not stock conservation.
At least my local cockle fisherman farm the beds, leaving some fallow whilst working others and I have not heard of any fears of shortages.

Brilliant "new" show.
The insight into the Kerrs private life was just so interesting.
Fanny came across as everything I imagined. Snobbish bossy boots, prima donna etc. but also an interesting trip into the archives.

Barry

Fanny Cradock Cooks for Christmas.
What a blast from the past, don't you just love the hi-tec set. Those cookers must have been state of the art 30 years ago Can you imagine Jeni presenting G.F.L. on that layout?

A real star of her day, cookings Barbara Cartland, but what a patronising middle class snob. Talking down to you Housewives, do NOT let your Husband see this or that and comments like, this is the way we professionals do it but don't try. Do it this way, and the way she talks to her minion. I wonder what her thoughts were? Mind you if I remember rightly, she treated Johnny the same.

Still, a first class series and what a fantastic insight into the way we were and the recipes have stood the test of time. Not forgetting the continual, I will not tell you how to do this, it's all in the leaflet/book.

Well done U.K.T.V. Food

Barry

Gaspode

Enjoy Hogwatch and don't work your Igor too hard over the holiday, he may want an arm and a leg

May the Hogfather bring all you want.

YOU KNOW WHO (Barry)

I was talking to Mrs. Cake.
By the way I normally talk in upper case but even I bow down to accepted practice. IF YOU FOLLOW MY DRIFT


Barry

What has happened to all the links to the above site?
I cannot get on. Is it just me or is there a problem?

Barry

Be glad to help.
Because of work patterns half the week is ready meals and the other half is traditional, using fresh and seasonal ingrediants.

Barry

Consider yourself rewarded. Great answer, thanks.

Are you into Discworld by any chance?

Thanks again

Barry

Just been watching T.V. Dinners (a repeat I must have missed), the menu was so called futuristic. Now I don't know if I am going over an old thread but what a waste of time and food. Dishes for display only, paraded around the guests and consigned to the bin, combinations of food to turn the strongest and although I am normally very tollerant of what people are, a right bunch of ********!

I am now watching part 2 with a Yorkshireman. Post Sunday lunchtime in the pub, couple of mates and a roast that had me dribbling at 7-15am.
All in all a good 1/2Hr. viewing. Talk about contrasts, I think that even Hugh was surprised by the futuristic menu.

Childhood favorites

Bannana and Peanut Butter/Jam/Chocolate Spread
Fishfingers/ Fried Egg and Mashed Potato
Sugar
Condensed Milk.
50 years on. Oh! my god

Just a few more ideas.
Flaked Smoked Mackeral with Creamed Horse Raddish
Tinned Pilchard in Tomato Sauce. (Cucumber & Pepper)
Tinned Sardines in Oil or Brine on Toast
Mixed Leaves with Light Dressing
Watercress just as it is
Mushrooms cooked in Cream of Mushroom Soup. Honest give
it a try. Reduce the soup to a thick sauce otherwise it runs down your arms.
The thing to give the non-Fish/Meat eaters is what they are giving you. A hard time


Good Luck, hope it all works out and don't forget, you enjoy as well!!!!

Barry

My starter is Prawns cocktail.

Start off with bog standard prawns, then King Prawns (Tiger). add Langoustine. Next, Crab claws and if you can go to it Lobster. Just thought, start with Brown Shrimp.

Serve with Lemon, brown bread and seafood sauce

Whilst on holiday in Tuscany we had a dish of mixed fish and shellfish. One flavour stood out and after talking to the waiter we found out that the translation of its Italian name was Chestnut Fish, it swam in deep water and was peculiar to the Med.
Does anyone know of anything similar that is available in the U.K. or even its English or Latin name so I can do some research

Thanks in anticipation
Barry

I have been watching UKTV Food since the demise of Carlton Food Network. I do not and don't want to know why my supplier switched or any history etc. Needless to say I am now a fan of OUR Jeni and the rest of the motley crew.
The nature of my work allows me to watch Food at many varied times of day. I am now finding after many faithful months viewing all I am watching is repeat after repeat Perhaps once in a month or two a new one eg. Heavens Kitchen, not ignoring our daily dose of Jeni.

My 2 idols are Shirley Bassey and Delia (up the Canaries) Smith but I do not listen to every song or watch every programme every day, although if my singing or cookery skills were good enough I know the words

The real question I am asking UKTV Food is, if you can support our Jennies programmes as originals, why are we watching repeats of Fanny Craddock. Should be on UKTV History (make a change to their repeats) and what an eye opener she was to the modern 21st. C Woman. While your bread winning man is at work and when youv'e finished the dusting!!!

Why repeats 3 times a day, twice a week and every third month? If you want us to stay faithful give us something not hired from BBC that is 20 years old, give us the new stuff that you have created.

All the best
Barry