Freddie Freeloader

I am currently watching the live Big Brother feed.

It's slow contemplative pace is like watching a Tarkovsky All-Nighter.

batman

Wrong thread.

"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"

davidb

yeah they cheated ! it was a mix of celebrity big brother contestants and regular show contesteants who are at least capable of tying their shoelaces ,not the eejits i was hoping for

batman

This wasn't a comment on anybody's posts .... I simply posted in the wrong thread!

"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"

Mr Pastry Time

BBC Mis-Takes 1985, Send for Paul Temple and to wind up 9.5mm Sound cartoon films from 1936 Steve Steps Out, produced by Roland Davies and Steve's Treasure Hunt.

More on Roland Davies The National Archives | Research, education & online exhibitions | Exhibitions | The Art of War | Artists

More on Steve the Horse on our web site:
http://mysite.wanadoo-members.co.uk/fans-of-steves

Chevyman

I'll be watching Marco Pierre White .......... IMHO the most talented chef Britain has ever produced

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Steve Crook

Yes, Richard Corrigan was born in Ireland so you can't count him

Steve

Chevyman

I do enjoy Richard Corrigan's cooking and his outlook on food. He's good with "the craic". For me best chef in Ireland........Neven McGuire.

Marco did much for how British cooking was percieved and he never left Britain during his training.

Me and Mrs Chevyman are just back from our hols so we'll be catching up on recorded viewing as well

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Steve Crook

Hmm, interesting, but a bit strange.

The program was sponsored by Knorr stock cubes - and he used stock cubes in the rabbit dish and the fish pie and mentioned stock cubes quite a few times. Coincidence?

It seemed a lot like ITV were attempting to do something to match The Great British Menu by the BBC. The way he was preparing 3 different main courses (different course each week) and then getting the public to vote on it. Except that here it was just some people invited to his restaurant rather than a phone vote.

And are we to believe that he's only just managed to break away from French cuisine and has only just discovered the joys of British ingredients and British dishes? If so then he's about a decade behind a lot of other top chefs. People like Richard Corrigan, Hugh Fernley-Whittingstall and many others have been beating that particular drum for ages as have many small and not so small restaurants around the country.

But still interesting

Steve

Chevyman

Yes I thought the Knorr presence was a tad obvious too.

He openly admits to having used stock cubes for seasoning, but not for making stock.

Since his retirement from the stove (as he puts it) he has spent a lot of time hunting which, I'm sure, helped bring the series on to our screens in its current format.

I liked the simplicity of the dishes he presented and I found the absence of viewer voting refreshing

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Mr Pastry Time

Be watching Dangerous Years 1947 tonight. 8 reels of fun and a very young looking Marilyn Monroe. Stars good old Billy Halop so will be a fun evening..

lupinpooter

I thought that was a bit product-placement-tastic too. I really can't imagine MPW using Knorr stock cubes in any of his cooking, but perhaps I'm being cynical.

Yes, I couldn't help comparing it (unfavourably) to The Great British Menu: typical ITV cheapskate version of a superior BBC concept

The diners seemed disappointed that he was presenting dishes that were more 'home cooking' than restaurant food, whereas TGBM gives British food a modern fine-dining twist. Having said all that, Marco is an engaging host, and the pork belly looked fantastic!

MB

I think Marco Pierre-White is an interesting chef - but it is a bit of a shame if he is using stock cubes. I believe that Knorr have stopped using MSG in their products - but a number of other companies haven't. I'd like to think that this is why he stressed Knorr - but it is probably product placement.

I can't see any reason for using dried stock cubes these days - you can always taste them in the food and if they don't have msg - they always add a touch too much salt. You can buy delicious real stock in pouches from Tescos/Marks and Spencers if you have to. But it would be nice for Marco to teach people how to make it from scratch.

Steve Crook

It's possible for a restaurant or a top chef to do a dish that is really just "home cooking". But it needs to be superbly done with the very best ingredients.

They didn't use the rabbits he shot, they used some French farmed imports and the maitre d did present them as "lapin".

He trekked all the way up to the Highlands of Scotland to see someone who was breeding Highland cattle - but who had only been breeding them for 6 or 7 years. There are people who have been breeding them for much longer who are much closer to where he lives.

The pork belly did look good but although the farmer mentioned a few rare breeds they didn't tell us which one they actually used. Or if they did, I missed it.

The fishing trip was interesting, but then he did the fish pie with some smoked fish and there was no mention of the smoking.

But talking of smoking, it's good to see someone who still smokes so enthusiastically on TV

Steve

Chevyman

He is a champion of the stock cube:-
Knorr stock cube is secret to Marco's success| Restaurants | This is London
But as he streesed on last nights programme ..... for use as a dry seasoning........not as a quick substitiute for making proper stock.

For me making my own stock is not only rewarding but cheap,easy and reduces waste. With meat prices rising consistently there is every reason to use the bones or carcase

You should find stock recipes on most cookery websites. BBCFood is a good place to start

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?