Ted Fairhead

I quite enjoy this show. It seems to show more of the cooking than other so-called reality shows. Is it at all similar to the way a real restaurant kitchen functions? I would like to hear what other E-gulleteers think of the show. I couldn't find any other references to it and I apologise if this thread exists elsewhere.

Pfiesteria, the cell from Hell! Here in Eastern North Carolina lagoons are an ugly word with such a high concentration of hog raising. A little over ten years ago, lagoons broke their banks with disturbing regularity and polluted the Neuse River and one can assume, polluted to a lesser degree, the Pamlico Sound. A woman scientist who was studying pfiesteria was roundly scorned by the farmers and politicians when she theorized that the huge fish kills occuring every so often, were a result of the concentration of pig waste draining into the river. In fact, the Neuse river is considered the first example of a pfiesteria outbreak Eventually, against all of the shrill cries of disbelief and despite the organized power of the giant pig farming industry she was proven right. Then the politicians and farmers said it wasn't really that important and a few lesions on the fish did not impact any human activity, and that the fish with such lesions could still be eaten! Then she proved that fishermen were, in fact, getting very sick. (The sickness displays itself with similar symptoms to Alzeimhers and she herself suffered from it. Fortunately it seems curable with desisting completely from any contact with the water and the appropriate medications.) The politicians then decided that a partial moratorium on building new lagoons was needed, giving the industry ten years to come up with a solution that would end the practice of storing pig waste. Use of existing lagoons would continue. The technology that was proposed after ten years of research would have added approximately $1-2 per pound at retail, after the producers passed it on to the public. This was considered by the industry leaders as too much and the politicians, last year, extended the moratorium. Note:It is my understanding that Lauch Faircloth®, the junior senator at that time, sat on the Senate Environmental committee. He was also a major owner of a hog raising facility. In fact, the main reason for his political activism and his party switch from Dem to Rep was his disagreement with the regulations that were imposed upon giant hog farmers So here in North Carolina we are still up to our necks in pig sh#t and pfiesteria.

Cervantes said in "Don Quixote": "It is a true saying, that a man must eat a peck of salt with his friend, before he knows him" so, the question is how many pinches make a peck?

Yes, its very simple. Quickly saute three large cloves minced garlic in 3 ozs of butter, then add three pounded chicken breasts. Brown them, both sides and remove to a warm plate. In same skillet add another couple of ounces of butter and two large cloves minced garlic, then add whole jar of quartered artichokes, well drained, and a cup of sliced mushrooms. Brown them, about 6-7 minutes, add 1/4 cup (more or less) of marsala. Bring to a fast simmer until sauce thickens a little and pour over chicken breasts. Season to taste and sprinkle parsley and lemon juice. From "The Garlic Lovers' Cookbook".

Tonight's dinner was Chicken Breasts with garlic, artichokes, and mushrooms. A whole lotta butter and marsala for the sauce. This was from "The Gilroy Garlic Lover's Cookbook"

Leek tart with Bacon and Gruyere,from this month's "Fine Cooking", accompanied by a fresh salad and a nice Pinot Grigio

We pretty much just wait for someone to invite us and offer to bring flowers and make a pie . So far no one has offered this year - Mr. Kim, the child and I might just be on our own. Kim ← Kim Now you know that's not gonna happen! I am already working on our list... Flowers Mince meat for pies Oysters for dressing Turkey Gravy mixings Cranberries (Twice baked potatoes to be made by Kim and wine from Mr Kim) Gas up car on Tuesday for Wed drive. Pack on Tues night for early start

Tonight's dinner "Shrimp Melt"...delicious but not very photogenic! Thank you for the recipe in E-gullet, Eschesq!

When mighty roast beef was the Englishman's food, It ennobled our hearts and enriched our blood, Our soldiers were brave and our courtiers were good. Oh! The roast beef of old England! Richard Leveridge, The Roast Beef of Old England

Are you sure its Lump Crab? I always thought it was leg meat? ← They do have both in virtually identical cans, if its the same brand I am thinking of, "Philips". The cans look the same but its contents are shown in small print whether its lump, or not. My local Food Lion made a mistake, I guess, and sold the 'lump' cans for a little over $5. Stupid me, I only bought two!!!

Watched the episode of the "Old Stone Mill" last night. Very interesting but woefully inadequate in details. Turning the restaurant into a steakhouse was a very good idea considering the competition, but how does the owner then pay his bills? One night (the reveal) would not get him out of the financial hole he was apparently in. I found the idea of him turning the old building into a restaurant single-handedly was a little far-fetched. However it was done it was a magnificent job as far as we could see. It must have cost a bundle! The kitchen was a little cramped obviously and to get the chef the much needed extra help would have been a physical problem. I too would love to see a follow-up...with the owners reluctance to change did he really follow through? Why did the Mayor give him the keys to the city? Was his steak that good? Was he really serving "Kobe Steak" or was that just gilding the lily?

Its "Ted" actually The sauce is simply a thickened beef broth with onion. Cornish pasties normally are short pastry filled with diced potatoes, turnips, and other vegetables, usually with scraggly bits of lamb, or no meat at all. They were cheap, convenient fillers for the Cornish tin miners and farm laborers to take for their midday meal.

Last night's dinner was my take on a Cornish pasty. Puff pastry filled with ground beef, onion, carrots, peas, and mushrooms. We used to call these "Tiddly Oggies" in the Navy! followed by an Orange Creme Brulee

Glad you're back, Kimbo. Great pictures of Mr Kim's birthday dinner

I too watched the reunion show...did I hear right? Tom Colicchio said in answer to a viewers question that he would willingly take on a contestant in a head-to-head match, and when pressed about who, he said "The winner, Hung, of course!" I guess its too much to hope that Bravo will take him up on that. If they did, I would hope that they get a consensus from the other contestants about a stupid quickfire challenge to start with, like how to make tripe into a pretty amuse bouche.

Although I live in what I consider the hinterland (Eastern North Carolina), at least, insofar as less common foodstuff is concerned, there is a restaurant supply house here..surprise, surprise! They not only have all of the knives, pots, pans and accessories one could ever wish for, they will order just about anything else, even for simple home cooks like me. For example, they ordered me a large baking stone at a ridiculous price of $12 approx. and I got it in a few days. Put me down as a believer in restaurant supply houses.

Wife's away and I find it hard to cook reasonably sized meals for one. Case in point...Home made sage and onion stuffed pork chop

← Chefcrash, that's mean putting the quotes together like that. I like Padma! (I must admit though, that I laughed out loud at your sneakiness!)

Saturday night's dinner was wild caught Gulf Shrimp simply steamed with Old Bay, corn on the cob, and a salad of artichoke hearts

As an Englishman, I drink several cups of plain ol' black tea every day. I order from www.Britishdelights.com. Their 240 bag box of PG Tips is the best price I have found. They also stock many other uniquely British items, including "bangers", pork pies, Christmas Crackers, teapots, etc.

Sunday, Orange Chicken from "Fine Cooking" Monday, Trout Almondine from Recipezaar, using farmed Golden trout.

As a woodworker I consider "multiple coats of polyurethane" a crime! Cover it when in use, use a good quality polish and enjoy its soft natural gleam at other times. Edited to add: and don't leave the pads on it when it is not in use. They'll dull the finish over a period of time.

Durgin Park http://www.durgin-park.com/ ←

A number of years ago I was in Boston on business and I was told that a certain place had the best prime rib. The place was packed and one sat at long refectory tables, cheek by jowl as it were, and the waitresses were famous for being rude. An English lady followed me in accompanied by a lady friend and they wanted to sit side by side because the place was so noisy, but was told she HAD to sit on opposite sides of the table, or no service. She tried to argue but the waitress yelled "Sit where you're told, or get out!". For the life of me I cannot remember the name of the place, does someone remember it? Is it still there? The food was great and served in enormous portions.

I don't know if it is bad taste or not but I sure would not want to sample any of the delicacies in the book "Critter Cuisine" by Al and Mary Ann Clayton. They are a pair of food stylists and photographers from Atlanta GA and after being faced with so many clients with inflated ideas of their impact upon haute cuisine, they published this spoof in 1992. The stylish plating and photography are done in the best glossy cookbook traditions. A quote from the preface; "...it is intended to be a spoof of the gourmet mania, but it also is a thought provoking look at cultural food prejudices. Why would a sophisticated diner lick, with relish, the last traces of garlic-buttered escargot from his lips but look with disdain at a platter of tadpoles prepared in the same manner. A sampling of the table of contents gives you an idea; "Armadillo Asado Alomar", "Mixed Lizards Demi-Chaud Froid", "Mouse Kabobs", "Festive Possum" and "Tadpole Consomme". The dish "Great Balls of Fire" is handled with delicacy but will probably cause a man to shudder. The cover looks like this;