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fisherman

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Everything posted by fisherman

  1. if it were radio, then it would immaterial.........
  2. surely the point is that the content is severely lacking too, if you're doing a good job of fronting a good show, then no one will care what you look like........... i agree with what you say about floyd. a friend of mine who worked on a lot of the floyd shows told me recently that the great man is currently in negotiations about a new show. now that i would like to see.
  3. i'm sure theres plenty of money being thrown at full on food, just not in the right places. but your comment pretty much sums up the whole show, not just that piece. the bbc is capable of making world class television, and the subject of food is one close to most peoples hearts, why it's failing so badly with full on food is anyones guess. theres no escaping the fact that the presenters are at least partly to blame, but the production team need a kick up the arse too, if you can't get it right by midway through series two, time to start something new i think.
  4. your post started with a quote from one of my previous posts, therefore i took it as a direct reply to that post. where did i comment on personal hygiene? or are you not aiming that comment at anyone in particular either? the moment people appear on our screens, they are no longer complete strangers, particularly for bbc 'stars' where our licence fee contributes directly to their wages, and the budgets for the shows they appear in, so it's not really out of line of have an opinion on their appearance is it? i regularly appear on television, and have to take comments about my appearance (mostly negative) on the chin, whether on internet forums or in the street
  5. Richard Johnson - a member of the eGullet Society who is yet to post but who was reading this thread yesterday. Good rule of thumb for this forum - never post anything here you wouldn't be prepared to say to someone's face. ← you're assuming that i wouldn't say it to his face, sorry andy (and richard) but i would....... and if you are reading this richard, why not post, give us your point of view
  6. the presenter (whose name i don't even know, that how much he's impressed me!) is just to much of an arrogant rugger bugger for me. what culinary experience does he have? if he has any, then he manages to hide it well. he looked like shit on the barbeque piece the other week, and to think, our licence fee is going towards his wardrobe allowance
  7. i'm sat here in the uk, and i guess i'm one of only a few people to have seen no reservations over here, and much as it pains me i have to say i'm disapointed. let me say here how much of a bourdin fan i am, i love the man, i've never read anything like cooks tour, kitchen confidential or typhoid mary, but the bourdin magic gets lost somewhere on screen. after watching 5 minutes of the first episode of cooks tour, my girlfriend turned to me and said 'he really is the coolest man in the world isn't he' and jealous as i was i had to agree! but all the 'zany' (as described by an earlier poster) sequences and 'arty' (for an american film school graduate) shots really detract from whats happening. i so far have only seen the first episode, and loved the piece about the original les halles, and the meal tony eat, but the absinthe sequence started off embarrasingly staged, and ended like a high school project. i'm currently downloading the second show (as far as i know thats the only way to watch it in the uk) and i hope we see less whacky shots, and more bourdin tony, you know you're being stifled by these shows, come to britain and make a show with me at the BBC, we'll both do well out of it!
  8. chicken and pork are the two meats i never eat unless i know the provenance of them (and i am very fortunate to have a fantastic organic farm 5 minutes from where i live). if that means i never eat chicken or pork in an indian, or in a sandwich, then thats something i can deal with. as for chicken mcnuggets, eat those and you deserve all you get in situations where i cannont be sure of meats provenance, and for me that usually means indian restaurants, i always eat lamb as lambs tend to not be so intensively reared i didn't see the show in question, but it sounds just like a panorama i made about 7 years ago, seems somethings never change!
  9. if ever there was a man who's spent his whole life trying to hide his common touch it's gill, full on food is bad enough now, with him it would be unwatchable
  10. last time i was there i had a great lunch at valvona and crolla (their new place) i think dinner there would be equally good, and not too pricey check out www.valvonacrolla.co.uk but don't linger in the deli too long or you'll soend all your money before you know it!
  11. whoever said golfers have no sense of humour? anyway, struggling to bring this thread back on topic, MG (as a PR tool or as anything else) isn't about perfection is it? it's about a new (or revisited) way of cooking and preparing food......
  12. one mans meat is another mans poisson, there you go, theres another one. i can go into the deeper meanings of my post, or joke as i like to refer to it, but i can't really be bothered, and you probably wouldn't pay much attention. suffice to say golf and philistines are inextricably linked in my mind
  13. i can't help but feel these two statements are linked in some way ← Any particular reason? Or is this just a cheap shot? ← actually it was a joke
  14. i can't help but feel these two statements are linked in some way
  15. that would be the 3rd one down (which is near enough 'about 4th down') on the google list then, thanks for your help jon
  16. i appreciate your concern, but if it's 100% PKO (as i have just christened it) then it's going to be safe. did you check the suppliers that came up on google? one of them (about 4th down) did mention culinary use
  17. thats fascinating, but this thread is about PLUM kernel oil ;)
  18. have you tried google? i just typed the three magic words in and came up with 3 suppliers straight away. they seemed biased to the aromatherapy market, but straight plum kernel oil is the same whether from a culinary supplier or an aromatherapy supplier
  19. the good news is that rod caught sea bream can be eaten with a clear conscience, which is a good thing, as they're one of my favourite fish
  20. anyone see topgear last night when clarkson said at the end, something along the lines of... 'you can email us on fullonfood@bbc.co.uk' to much mirth from the rest of the gang top gear works because of the presenters, and the quality of the films, full on food hasn't got it right in either respect, the presenters are awful, and the films are badly produced and edited. the only thing i enjoyed last week was richard corrigans appearance. having said that, i recently watched the first series of top gears sunday night incarnation (we're currently approching the end of series 6) and the difference was remarkable, it really has improved. so if full on food lasts another 4 series (which it won't!) then by about 2008 we could have a watchable show. and thank god, no roxy isn't on the show anymore.
  21. always helpful to make things like that clear in the original post, otherwise people may just assume you're advertising the place in question, certainly seemed like you were a punter in your description of your visit to the castle hotel
  22. i'm perfectly aware of how salmon are farmed, and not all of them are farmed at sea, it's quite common for them to be farmed in inland waters. farmed fish are fed on pellets made from fish oil, cereal and assorted 'fish protein' basically scraps of other fish that have no use, bones, guts, heads etc, all whizzed up and made into a delightful little pellet. the kind of fish oil and scraps varies from fish farm to fish farm, but thats the basic feed
  23. the list is a little confusing as things on it are incuded for different reasons, also why do some farmed fish appear in every group? why are farmed salmon worse that farmed rainbow trout which in turn are worse than farmed catfish?? sure there are bad salmon farms, there are just as many bad trout farms though.......
  24. It's a tricky one, as most farmed fish is pretty poor, and also pretty bad for the environment. But on the other hand, trawled fish is bad for fish stocks. Whats a fish lover to do? try to insist on line caught fish, or organically farmed salmon and trout is about it, well apart from avoiding species which are endangered (cod from british waters, skate from anywhere, etc, etc) sea bass are not endangered, they're fewer and further between than they used to be, but as the vast majority served worldwide are farmed, wild stocks remain healthy
  25. why do you assume that larger dishes from an a la carte will be more complex? if my (by no means exhaustive) experience of tasting menus is anything to go by, the dishes offered are if anything more complex. In my opinion, tasting menus give the chef a chance to shine, and do something different, if one is offered, I always choose it
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