Posts by: reg citroen

Guys, i think the point is that MK with its star chefs etc is aspirational, just like Formula 1 pushes the boundaries of car technology which eventually filters down into normal cars, so MK sets the bar high, at an ideal standard which should give home cooks more confidence to emulate (if only in part)..err..i think..Reg

hello everyone, reg has been away a long time, good to see you all stiil keeping this thread going. Thank you for confirming you are the real siouxsie, siouxsie1 also, yes carol cake (best name on this message board) no-one gets my 'jokes' not even me just viewed one of the diaries, and thought to myself that it should have remained secret! a bemused reg, by the way, i only post under this name, there's only one reg citroen.

I would like to add to siouxies1's question, and say also, have i missed something or is MK on hols at mo hence the diary progs? are they on sabatical for a while...just wondered. Also, how are the banshees siouxies, still lost in hk garden? reg.

am not surprised Conch, jeremy is fab, can't understand why i haven't seen him before, he looks about 7feet tall,i bet he ate lots of porridge as a wee lad!
i can also confirm that i am a single poster, and not married to Conch! reg

welcome to flora, what a breath of fresh air to this thread, i am in awe of your eradite turn of phrase and upsumability. Can i just say that i hugely enjoyed the arrival of jeremy lee, what an absolute born-for-TV giant of a personality and unfussy culinary magician. and what a turn of phrase (like flora) his description of matthew's pickled walnut encased in a souffle as like finding a spitfire in a cloud (or similar) was divine! Yes TPB continues to creak abit, and he nearly snorted a truffle up his nose the other day in his nasal oriented enthusiasm (maybe he goes truffle hunting instead of riding to hounds), and matthew, like a bumptious head of classics, he does bring good old english eccentricity to it all. Looks like Tana is either on a long hol with hubby and her vegetable-hunting children, or has sidled out to the market forever, and heading for a gastro-pub down the road (that would make a good OB)..enough said. shut up me..i go. Reg

the alistair little segment was MK at its best, with people like matt and tpb who have a real passion for food and innovation talking with a doyen whom they clearly idolise (quite rightly) and how refreshing for a book to be shown that was actually out of print, instead of a blatant PR plug. Has anyone seen this book? Matt saw it as something as a bible for the eat seasonal thang..reg

I think they are the brothers hart and i think they come from majorca and they are half-spanish, so they look spanish but sound v english..they have been doing some great, simple but stunning dishes, and their attention to detail is a hallmark of their art. theu cuttle fish wrapped in panchetta looked great, though have never been sure of ink sauce and wondered if you can write with the stuff? does anyone know, or am i being thick? reg.

You're right MikeyT, i just had a think and yes, i must have halucinated, you are so right, it must be me, it's me, black is white, cockles grow on trees and
cleo lane will win the 100metres olympic title in bejing..what was i thinking?
a tired and emotional reg.

Hi GFL, Reg was talking about posting that was shouting (literally all in block caps) which was quickly removed due to its uber-rant nature i guess. re the prog. i particularly liked the alarm on the faces of the spanish brothers (et al) on the prosoect of sampling tom's slow cooked salmonella enhanced scrambled eggs, prepared with 20minutes off the heat, which had an alarming dark yellow appearance similar to certain medical conditions ya don't wanna look at! Am wondering if matt and our spanish dudes will make it in tomorrow, tom will cos he's probably immune

the brothers rock! they look so spanish, yet they sound not, its like a chorizo that tastes of fish and chips (it's been a long day!) - i think MKs coverage of international cuisine is very refreshing and throws up some cool dishes. I know its like watching dad's army sometimes, but amongst the english eccentricity beats a heart of culinary passion says i. Reg.

Everyone is getting so irate! I say give MK a chance, the Spanish brothers were great today, and the item on Spanish cheese and that interesting Pedro Ximenthingameejig must, only served as an accompanying sauce in one village - fascinating. Tana is now found her forte out in the market, so all is well. MK is not GFL, GFL is long gone and over...let it go..Jeni was and is fab, but MK is not her scene, she will have other stages on which to shine soon
reg

reg liked that one carol cake!

matthew has good comedy value, however, how we laughed as he blundered through a pork chop dish of rustic charm, and only slightly traumatised his tasters by as usual, rubbing his itchy nose prior to cooking it. Tana did look far more comfortable in the market, she came across as far more relaxed, and, well likeable, although reg did wonder how she would manage to hide the vegetables from her kids in the rattatouille (reg cant spell) dish! quite a challenge! thanks to all by the way with the, what do buy food-wise with a modest £50 windfall..you are lovely people. Reg

i don't know ReedW, but even mild-mannered and often supportive Reg is being censored, leaves a nasty taste in the mouth! By the way, thanks to all posters who have been recommending online delicacies for the £50 we won...all advice gladly received. Reg.

I agree, same thing has happened to me! Reg

I would like to thank jannymac and posset for their kind recommendations, you are very thoughtful and they both sound lovely . And to think, were it not for the wonderful 'Market Acorn Antiques Kitchen' - we would never have been brought together! Reg.

Charita certainly livened things up! she made poor tana even more of a waxwork than ever! i'm not sure tana liked the deep fried nature of the chicken, thinking if she ate too much she would lose the jutting hips she so relies on to rest her hand in that awkward manner. by the way can anyone recommend an online source of any delicacies? we have won £50 and want to treat ourselves to something, any ideas? reg

maybe the producers are listening to the avalanche of posts here. am i right in thinking the silly and pointless point-scoring of the cook-offs has diminished (tana almost spits with joy/hate she is so competitive) on the prog? i still think it daft that the intetesting work of the chefs is interrupted by the sometimes laughable attempts of Tom and Matthew to cook, they just come across as a couple of toffs (however charming and eccentric) cooking up a bachelor supper in their pied a terres.

I agree that the programme is drifting back towards to the GFL format, chefs are being given more solo-time, the 'would you like me to chop that' pointless inclusion of the presenters is diminishing. This is good. The awkward interplay between the prisoners (public) is also diminishing and that jenny lookalike lady has been allowed in from her stints in the market and is a good contributor (a character at last).

Rachel of course rocked this week, she is fragrant and lovely in an alabastor statue kind of way, anyway, i will dream on. Reg of the Citroen.

Nice one InsiderR, its good to let it out, great that you found this thread. i recommend that those nice chaps at wheeler dealers should buy MK for £300, get ed china to strip it down, get rid of the rust and sell it for ooh...£500. Or maybe just send it to the scrapheap! Sorry, had a late ozzy night at wembley am feeling a tad churlish..rachel does rock, but she doesn't have the oomph to anchor am afraid. reg.

MK is a great programme, can't you all talk about food or something instead of criticising it. There are many good points, great chefs and Tana poses very well. Why don't you all take a deep breath, count to ten and think about a food related subject on which to chat? How about organic honey, how do the bees know which flowers are organic or not! ha ha. Reg.

Hi Dougy Boy, I was pleased to see my name omitted from the anti-MK list. I have grown to love this programme, for all the wrong reasons! It shows that bad can be good, and the chefs are great even if the presenters are creaky at times, however their enthusiasm for food shines through, long may MK reign, like the Citroen CV (homage), the Sinclair C5, fanny craddock's dyed mash, james may, we need folly, we need eccentricity - that is what being british is all about. Reg.

Couldn't disagree more Martin02. If Jeni was a bit part actress, what do we have now in Tana? an Extra. Reg.

Hello all, watched TPB and MF last night and they are growing on me...especially as tom has maybe taken our comments onboard and is less frantic..his own charm is coming out more...matthew is taking the lead and he too is displaying more warmth, he is less like a fish out of water. The food - well, i still think they are trying to teach students how to cook - i felt gettng michael caines to roast a chicken was a waste of an opportunity - is it because the cook off cannot be to diff. for the skills of tpb etc i wonder? anyway, please MK raise your ambitions and tantalise us more! reg.

May i propose a title for TPBs section of the show - 'Ready, Steady Cock-up!' Brilliant, fantastic, great, ok, brilliant, fantastic, great. Reg.

I've cracked it! MK does work! Went to the pub with my 20 yearo old, came back and watched the late repeat, and it was hilarious! He loved it..especially the poor lady who was asked to comment on TPBs dish which was basically asparagus on toast with an egg. He loved her remark when..struggling to find anything to say, she resorted to the old contrast between the crispness of the toast and the softness of the egg! And the guy who asked why the asparagus season is so short! Because it is! Anyway, it was funny last night after a couple of pints..look you had to be there. He also loved Matthew Fort turning the colour of a pink Ben Sherman when chomping into a chilli as if it was a runner bean - great telly! Reg Oh and by the way Paddy J, you make an art out of being obnoxious! could you tell me which macdonalds you have managed to elevate to michellin 2 star status, i wish to dine there.