Posts by: The fat one

What the devil are you playing at. I have persevered, seen MK go from bad to great, albeit slowly. Twice now I have turned over to another channel. Something I have never done before!!!

I do not want to waste my time watching basic tomato sauce and so-called gourmet meals and risotto competitions.

Pull your socks up! I do not want to leave now as you have a great team but lousy content.

One last observation, why do the presenters speak over the chefs? This sometimes offends the chefs and makes the whole programme very loose. They seem to be trying to get one up on the chefs by pre-empting them.

Please treat me like an adult. I can boil eggs and similar difficult culinary experiences.

Market Kitchen has at last made-up for ALL the earlier negative critisisms. All week I have been glued to the box watching Tomasina. She has to be the freshest, most lucid, authorative and attractive guest on MK. Thank you Tomasina.

Just as MK was changing - for the better; Tana ups and leaves. With the exception of 'The Voice from Hell' I was looking each evening to MK.
Why did she leave? Is that terrible woman continuing?
You converted a GFL 'idiot' to a MK fan. Can you consider an alternative to , you know who. Regards and thanks.

I must say I did notice some minor but effective changes and was encouraged.
However you managed to offset these improvements with the introduction of the equivelent of John Clease's "Dept. of Funny Talking"!!!!!

That woman's voice is terrible! Additionally she interups chefs all the time. Thatcher is also a bit guilty of this.

Get rid of "the voice" and I think you will have a sound format, and if I may say ask Matt to stop being so aloof and superscillious.

Hooray, at last, so much waiting. I NOW KNOW HOW TO MAKE A BACON SANDWICH. Please don't feed us anymore drivel. Now you have gone far too far.

I watched BBC Food this evening. Rick Stein was in Ireland for the n'th time. Quite enjoyed it. Perhaps it's because he has feeling and personality, the qualities MF lacks.

I have to agree with a lot that has been said about MK. I run a small company catering receptions, cocktail parties etc..

I have picked up many great ideas from GFL - thanks - but will not be watching more of MK unless they can suggest fish pie canapés or other boring dishes to match the personalities of the presenters.

I have been 'scared off' and have not seen either of the two first programmes all the way through. My wife who did not reay like Jenny wants her back. Very poor judgement by your buyers. The 'resturant' concept is so unreal, I have had to smile a few times. You want viewers? Not with Market Garden and hundreds of reruns you wont. Will not give you up yet. Will wait to see if you come to your sences soon.

GFL. Great format. Good presenter. Good chefs. Good schedules. Good recipies. Why the hell cancell? If only for a re-vamp, see you soon.

Can anyone help me with the Eisbein recipie? Thanks

I understand that a programme must have a script, but NOT as tight as yours. I feel that it is more important to your team to get as much as possible into your slot. But when Jenny is so far ahead of a new face on the show or the regulars talk so fast that a lot of the enjoyment I should be getting has gone. If you tune into GFL you love food and do not wish to be stressed from beginning to end.

Give people a chance to enjoy and please do not embarras new cooks. They have to learn. Jenny is great, a unicum. Best wishes and hanks to Jenny

Colin Cooper.

Please try to include ALL recipes from each programme. I spent hours looking for Brian Turner's Brandy snaps but to no avail.

Hi Bazbo, I went to BBC food and got the same recipe from Merilees. It worked very well. Regards.

What happened to his recipe fom 20th. for Orange brandy snaps?

Are the recipies available? If so where. Thanks

Can one whip creme fraiche?

In recipies I asked for Swahili Sauce and got up two unrelated recipies. I then went into Safari Chef, got the recipie and then returned to Search, tried again and got the same two unrelated recepies. Can you please check your search engine? Thanks.

Does anyone have the receipe? Please!

Sorry! I forgot to mention that I use it also to brown the tops of Chevré when melting it. I find this cheese takes so much care so the torch is very helpful.

I have used a blowtorch for meringue topped deserts, chillies and tomato skins.