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A favorite of mine , Jamie Oliver , seems to still be going strong. ' Eat yourself Health ' is current . Ive learned a great deal from him , over many years. Tom Kerridge also has ( fairly ) current show , ' Pub ' and a travel show to Spain. he points out clearly and early , the Spain show is sponsored by M&S. but there is 50 % cooking along w travel. in terms of competition shows Great British Menu , an exceptional show early on for several seasons , now seems to be pretty much about props , not food so much. Ive given up on them several years ago

Right - that's exactly what "reality" cooking shows are as well - they don't teach anyone how to cook, which is what the OP is referring to. As for "shows" on TikTok or Instagram, they're for a totally different audience with a much shorter attention span. And fewer brain cells.

It's a good thing I'm bald because there was a lot of mopping action on my head with this dish. I picked up a tray of smallish green peppers off the quick sale table and roasted them a few days ago. I sampled a liitle bite from one of the peppers and it seemed pretty mild so I chopped them up and added to some smoked turkey leg quarters that I was clearing out of the freezer. I had a small can of chopped jalapenos on standby in case the stew was too mild. They definitely weren't needed. I ended up with a very h🥵tly spiced turkey and green chili stew. I added a couple of cans of white beans to tame the heat a little but you still felt the heat as soon as you stopped eating. The roasted pepper on top is a mild gypsy green pepper that was added as camouflage.

PBS cooking shows ATK , Cook's Country , Lidia's kitchen , Pati's Mexican are $$$ streams for the company that makes them . quite some time ago , I noted that PBS cooking shows had less time cooking //30 min than FoodNetwork. Ads for PBS , ads for the cooking shows products , etc. I have no idea if PBS paid anything for them , as it was a win // win financially for each party.

I've been using this method off and on since February. Started another mini "biga" for the scrapings in the bottom of the little jar in the morning Wednesday and made a batch of sourdough that night. Went into the fridge after the last stretch and fold and was taken out Friday night and left on the counter overnight. Baked six baguettes early Saturday morning. I love this method. Every time I use this biga, I leave probably less than a tablespoon of starter in the bottom of the jar and feed again with 55g of water and 55 g of flour. And with in about 6 hours the preferment has more than doubled. I put this one in the fridge yesterday morning and will take it out when I get home from work and make another batch of dough and feed the scrapings left in the jar again for the next batch.

Here in the US, instructional cooking shows on the Food Network have gone the way of music videos on MTV. It's all competition shows now. There may be some "dump and stir" shows still on during daytime on weekdays, but definitely not primetime for a longtime. I think PBS still shows some instructional shows - or at least they used to the last time I watched broadcast TV - but who knows long PBS will last for nowadays...

@Tempest63 I'm so very sorry to hear this. Sending you all the positive, healing energy possible and hoping for a successful surgery and speedy recovery. Please keep us posted on your progress.

Made a Lemon Meringue Cake for a friends birthday. Sorry, they ate it all before I could get a picture of the cut…..

This is very misleading. One type of cooking show is out of favour. Reality television food shows are still as popular. The Great British Bake off a BBC show is very popular and heading into its 17th series in 2026. The UK Masterchef (the original) is still going strong on its 18th season, again on BBC, despite recent scandals when two presenters were fired for inappropriate behaviour.

That's rough. Hang in there, and we'll hope for the best.

It is the name given to the host standing up and stirring the pot as they speak, I.e. cooking on tv. Nigella Lawson is a prime example, Jamie Oliver etc.

@Tempest63 What is a "stand and stir" cooking show? Can you provide any examples?

Japanese-y dinner … Edamame, bamboo shoots, salt-pickled cucumbers with katsuobushi, (unfortunately closed in the picture) bowls with oden with egg, tofu & daikon, spinach with sesame dressing, roasted miso corn, tuna tataki, karaage (from chicken breast imstead of thigh - it was a spontaneous dinner from the fridges content), dried skate wings and (commercial) gyoza … An icecold chuhai … And spaghetti with (commercial) uni butter - excellent … An umaibo from the mancave for dessert (beef tongue flavor) … Enjoyed while watching Nausicaä from Studio Ghibli … No complaints 🤗

I have been in Addenbrookes hospital in Cambridge, England for 4 weeks now. I can’t comment on the food, as apart from the first day or two I have been nil by mouth. And even then the hospital missed me out over a couple of meal times. After over 50 years of Crohn’s disease, this last year has been troublesome to say the least. My weight which was 13.5 stone a few short years back has unintentionally dwindled to 8 stone. It is one of the reasons I have not been participating either here or elsewhere very much. Major surgery is scheduled for 25th September and then it is touch and go whether I will ever eat again post op or will be fed liquid nutrition via a pump. Surgeons are hopeful but won’t give any firm reassurances. In the meantime I pore over the stream of food books my wife brings me in and catch up on my favourite food programmes that are either broadcast on-demand or are available on YouTube. Possibly a masochistic form of self torture. One strange thing I did happen to notice. During the first few days of nil by mouth, I kept getting fleeting taste sensations in my mouth, as if I was eating small pieces of food. It culminated with the overriding taste of strawberry ice cream, as if someone had placed a large spoonful in my mouth. After that the sensations stopped completely. I have been known to covertly sneak out for the very rare black coffee during my stay. It is not allowed but is desperately needed for my mental well being.

I am unfamiliar with the situation in the U.S. and elsewhere in the world, but here in the U.K. the “stand & stir” TV shows are dying out on mainstream TV, such as the BBC, who have commissioned zero cooking shows this year. Commissions for such shows are down by 44% across the board in a year and whilst some of the chefs/cooks/hosts are taking it graciously (Nigella Lawson for instance) others are not (I won’t name the biggest whinger). Some cooking shows are booming but these are not being produced by the traditional production companies. Instead, they are appearing on the likes of Instagram and Tic Toc. Cooking shows which once filled our screens, morning, noon and night, are now persona non grata.

Chicken marrow is not as cattle or goat marrow. Chicks are 'expected' to flight, so their bones are quite different and more light, that may impact the marrow distribution

First published in 2001 The Chicken Cookbook by Sharda Pargal, published by Penguin and full of Indian chicken recipes, had eluded me until now. I was browsing through AbeBooks recently when I saw a copy for sale at a knockdown price. So I snapped it up. The cover matches exactly that of “Curry Curry Curry” by Ranjit Rai of “Tandoor: The Great Indian Barbecue” fame, which makes me wonder if there are further books in the series. The other pre-loved book bought from Abebooks was “Cooking like Mummyji”, by Vicky Bhogal (2003), home style food from a British Sikh home with some weird concoctions straight out of tins, think tinned sardines and tuna. A picture of how those in the Sikh community ate using supermarket ingredients with an Indian twist. This book compliments others in my collection that focus on Indian home style cooking here in the U.K. “The Urban Rajah” (a great little book) and “Cooking with my Indian Mother in Law” both spring to mind.

It is over 20 years since CP released “50 Favourite Curries” and now she has followed it up with “Vegetables the Indian Way”. Whilst I hanker after it I have held back, for two reasons. First, I have not yet seen a physical copy of the book. “50 Favourite Curries” was littered with errors and typos, some of which were carried over into later versions of the book. Shoddy proof reading and quality control on behalf of the publishers, and I would like to examine it to see if the standards have improved. Secondly, “50 Favourite Curries” was subsequently rereleased in a smaller format and this was the biggest selling release of the book, still gracing the shelves of the bookshops today. I would much prefer a copy in this smaller format. There is a further consideration. As we hurtle towards the end of the year I often struggle to give the kids ideas for Christmas presents for me when they ask. I will hold back ordering any new books until I know what Santa is bringing.

Shoyu Chicken over Ginger-Garlic Rice with Bok Choy This turned out to be very flavorful and the closest yet to what I want out of this dish. I used low-sodium San-J Tamari and the result was nicer that previous results with various soy sauces. The Thai Hom Mali Jasmine rice was cooked in a store-bought chicken broth with homemade ginger-garlic paste added. I was going to make the sauce with chicken stock, but at the last moment decided water would be the choice at a 1:1 ratio with the tamari. Light brown sugar was added, although the intent was to use dark brown. None was available, so light brown it was. Definitely want to try dark brown, and maybe even turbinado, going forward. Brown rice vinegar was added, although I went back and forth between it and a really nice, traditionally aged but young, balsamic. TJ's has one that's a good couple of steps above standard supermarket fare and would be the first choice should balsamic be used. Next time, maybe some dark soy sauce mixed with the tamari with the intent of making the sauce darker. Gotta play with that. The chicken was marinated in the braising liquid over night in the fridge, and it rested in the sauce for about 40-minutes after cooking before removing it to the broiler to crisp up the skin. It got five minutes under the heat, and another minute or maybe two might have been nice. The sauce was strained, cooked down, and thickened with cornstarch. 'Twas an enjoyable dinner ... This was the fourth or fifth time I've made the dish. It's a work in progress. The internet recipes are all similar to one another, but there are many adjustments and tweaks that can be made. It's been fun trying to improve the dish and make it more my own.

To my surprise, as I generally prefer my oysters au naturel, I'm rather partial to these on occasion.

Would you consider adding sliced/diced peaches in the filling? Peach can an elusive flavor so a concentrated syrup can help boost the flavor. I'd suggest a judicious use of spice though; you don't want to overpower the peach so maybe cinnamon in only one element? Maybe in the feuilletine? Possibly infuse some thyme into the peach syrup with allspice?

Ok, so for a little over a year, I’ve been working on a recipe. A very peach-forward cake. I haven’t been able to focus too much on it this summer, due to family losses, but I haven’t given up on the idea. These are the components: 1. A classic French Genoise sponge forms the base. Whether it will be composed of two layers, or one sponge sliced in two, I haven’t decided yet. 2. the filling is a French pastry cream, flavored with peach purée and cognac. I’ve made a test-run of this just today, and am waiting for it to cool to taste it. 3. frosting is stabilized whipped cream, with some being mixed with raspberry purée to make a criss-cross pattern on top. 4. A crunchy feullitine, flavored with cinnamon and all-spice. Maybe crushed into medium sized chunks and spread around half-way up the sides. 5. Now we come to the difficult part. It’s Genoise so it needs a flavoring liquid soak. Classic Genoise is mostly tasteless, serving as a vehicle for the flavoring liquid. I have two potential options. One is a simple homemade peach liquor. This is a classic. But a part of me wants to do something different. I found a recipe for a tippel called a Peach shrub. I would like to flavor it with some cinnamon and all-spice. The original recipe calls for ginger, but I replaced it with all-spice. This really appeals to me as a soaking liquid for some reason. I’d love to hear you guys thoughts on this idea. Is there anything I’m missing? Any advice?

Yes. In Mandarin Chinese, they are 大葱 (dà cōng), literally 'big onion' but often translated as leeks. They are also known as Japanese leeks. As a kid growing up in East Scotland* they were known as sybows but pronounced sybies in my local dialect. The history of the names is interesting. First known reference and from 1362 is as 'chibols'. This is derived from a Northern French dialect name, chiboule. The Scots sybow was a 16th century adaptation of chibol. * Wikipedia claims incorrectly that this name is from the west of Scotland. No, it ain't. In the west of Scotland they are referred to as 'spring onions'. There are many other names used in different places.

Had dinner at one of my son’s home. They cooked salmon, mashed potato and 3 greens - broccolini, beans and peas. The salmon was lightly marinated in honey and soy with a few chilli flakes and red peppers. It was very good.

@Pete Fred OK. you have a lot of work to do . take it slowly . change very little each Bake . Ill take all the remainders .