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[Archived] Gordon Ramsay


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I suppose like a lot of blokes on here I enjoy cooking. Love him or loathe him I always enjoy Gordon Ramsay, the ‘f word’ dvds at home have been played to death, the books have been read, and ‘kitchen nightmares’ can be hilarious.

Some of the chefs he takes the mickey out of seem now to fully deserve it, Ainsley Harriott is a bloody buffoon, Worrall Thompson no better, and now I feel compelled to post after watching ‘Delia’ last night.

Her programme purported to offer crafty shortcuts, cooking secrets, how to make quick dishes of a gourmet standard using basic stuff from the fridge. Good grief. How to heat potato wedges from the freezer and a dozen ways to use frozen mash. When she advised the viewers that the cooked wedges should ‘make a noise as they hit the plate’ I thought I’d found an old sketch from ‘Shooting Stars’.

Keep it up Ramsay. Successful restaurants of the highest standard all over the world, turning round failing businesses, making cracking telly, and refusing to appear on ‘Can’t Cook Won’t W*nk’.

If you like to dabble here’s a link to a recipe that can’t fail. Cooked it a few times now (just use white fillet) Click on 'watch the video'

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Can't say I've watched Ramsay all that often but I have enjoyed the odd programme I've seen.

If we're talking cooking TV then for me the number one has to be Masterchef. I find the whole combination quite fascinating and when the presenters are describing the food I can alost taste it. Pornography for foodies!!

As for Delia - generally her basic cookbooks are very good, but I'd agree her TV approach leaves a lot to be desired.

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He cracks me up, I'm not sure if he's a comedian or a chef. Very watchable.

That quote where he says: "When it's brown it's cooked ..." is quite old, I remember my mate telling it to me yonks ago. I'm busting up remembering it. :lol:

And the one where he blindfolds the chef and feeds him Pot Noodle is priceless.

I hope the UK Kitchen Nightmares is back on soon.

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If you like to dabble here’s a link to a recipe that can’t fail. Cooked it a few times now (just use white fillet) Click on 'watch the video'

Fish. Hmmm..... I love smoked haddock but white fish is a little too delicate for my pallate. Fraid I'm more a 'saddle of lamb with apricots' man myself Nick. (followed the link at the bottom of the page.)

BUT should conversation dry up around the dinner table* it's quite a good tactic to initiate a discussion debating which chef each person would like to prepare a special meal for them. My choice but only through watching him cook on Sat kitchen would be Gary Rhodes... although I wouldn't want to spend long chatting in the kitchen with him. Alternative choice for outdoor food / barbies etc Keith Floyd and/or the 2 fat ladies. I imagine that would be great fun and very entertaining.

*(usually a sign that you aren't serving the wine quickly enough. ;) )

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Fish. Hmmm..... I love smoked haddock but white fish is a little too delicate for my pallate. Fraid I'm more a 'saddle of lamb with apricots' man myself Nick.

The fish tends to be stronger if you leave the skin on :rover:

What startles me about our Gordon is that he can provide a good role model (despite the colourful language), successful businesses, confident outlook on life in general, and then without warning

can make me lose bladder control. :lol:
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Kitchen Nightmares is one of the best shows on TV. 'You're a f**king fake!'

Indeed it is. My favourite one was with the entrepreneur guy who thought he knew it all and wouldn't take Ramsey's advice. After a while Ramsey lost and yelled "You f*****g fat idiot!". I don't like the American one at all though, I hate the way that one is presented, with the little 'back stage interview' cut scenes with the staff. Urgh.

I've really started getting in to cooking the last few months, nothing too adventurous though. As well as Ramsey, I also really like watching Jamie Oliver cook, especially his new series. He just has a nice blend of being passionate yet relaxed about doing it, especially in his new series 'Jamie at home'. Also, as a non-meat eater, it's nice to see him making mainly meat-free dishes as he uses ingredients taken from his garden.

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There is a German TV channel which shows nothing but cooking programmes. What is striking is just how superior British TV cookery programmes are to programmes made by practically every other country on earth with the German "Royal Kitchen" programme one of the stuffiest and most boring on earth.

River Cottage is always a favourite of mine with Hugh Fearnley-Whateveritis whilst the classy professionalism combined with ease of Oliver is unbeatable.

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Cooking programmes ain't been the same since Fanny Craddock hung up her false eyelashes. I'll never forget Johnny's monocle falling in the soup.

Ramsey's a macho arsehole. Ainsley should give him a good kicking.

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Cooking programmes ain't been the same since Fanny Craddock hung up her false eyelashes. I'll never forget Johnny's monocle falling in the soup.

Not forgetting Johnny's famous "I hope all your doughnuts turn out like Fanny's"

Delia has been well and truely hammered by the Guardian

here

Tinned mince! Can you imagine the carp that goes into that stuff? Instant mash!

It's like seeing Simon Garner in a Burnley shirt

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Here in Australia, on Foxtel, we have a channel dedicated to food. I constantly watch it. In fact I'm addicted to it!

I love to cook and do it whenever I can and always try my hands at various types of dishes. I also love trying different restaurants. When I move to the UK I plan to visit all the European restaurants listed in this particular list: Here

As for Gordon, I love him. My mother used to hate him as she just remembered him from Boiling Point. But I have had her watching Hells Kitchen, The F-Word and Kitchen Nightmares and now she never misses an episode of any of these.

A couple of my favorite shows are Great British Menu, River Cottage and Market Kitchen. Is the produce really that good in the UK? If so, I can't wait to get there.

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I've really started getting in to cooking the last few months, nothing too adventurous though. As well as Ramsey, I also really like watching Jamie Oliver cook, especially his new series. He just has a nice blend of being passionate yet relaxed about doing it, especially in his new series 'Jamie at home'. Also, as a non-meat eater, it's nice to see him making mainly meat-free dishes as he uses ingredients taken from his garden.

I agree JO is very entertaining but I'm not so sure about his cook books. I regard myself as a good cook and have been disappointed with the results from receipes in his books. While I agree every day cooking can have an element of "chuck it in and taste" to get the right blend one has to be very, very good to do this at a high level. When cooking for a special rreason I like to be very precise about quantities rather than the big dollop of this, pinch of that appraoch Jamie uses. If I was preparing a meal for a special occassion or for friends JO would be the last person's advice I'd take as his receipes, to me, produce a very "heavy" meal rather than the more delicate approach and blends of tastes I like in my food. Good for family stuff but not for that extra special meal.

Anyone interested in Indian food might like to try following Madhur Jaffrey's books. What I like about her is the way she translates Indian techniques and receipes into ones we can easily use in a UK kitchen. Some of her basics, like how to cook rice, have become part of our every day cooking. When one has the time to produce one of her meals the result is always excellent, with very well balanced flavours, though I can't say just how authentic the end result is.

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You'll love that fish dish I linked to. Made it for the parents (in their 60's) and they gave me the 'Peter Kay Garlic Bread reaction'

Bacon with fish ? Bacon with fish ?

Never cooked this but have had similar in restaurants and agree it's a great dish.

Ever tried preparing a real Lancashire hot pot? Lamb, sliced potatoes, onions, long slow cooking, etc. When my wife makes this it is just out of this world.

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Never cooked this but have had similar in restaurants and agree it's a great dish.

Ever tried preparing a real Lancashire hot pot? Lamb, sliced potatoes, onions, long slow cooking, etc. When my wife makes this it is just out of this world.

I make a mean Lancashire hotpot :D

Is it true that back in the day that they used to put Oysters and Lamb's kidney in it?

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I remember watching the US version of Hells Kitchen, with Ramsey having to decide which two go on to the final. He picks the two women (who were that bit better than the bloke) and the bloke gets a cob on.

And tried "You've only picked her because you have a hard on for her" to Ramsay.

Ramsay's response - "Why do you have to be so F**king rude?" :D

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Good call Nick! I love Gordon Ramsay - have you read his autobiography? My favourite hell's kitchen was when he was in Paris and the silly cow who owned the restaurant just couldn't be arsed to take his advice. He was so angry and soooo right!

Nigel Slater's recipes are worth checking out as well.

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I don't think they've shown it yet on TV but there is an episode on his Kitchen Nightmares USA which is absolutely shocking. It was a restaurant called Dillions which funnily enough was a short walk from Ramsey's restaurant. The kitchen was filled with rancid food, rotten produce, cockroaches and flies. Straight away he closed the restaurant down and told people to leave. I won't ruin what happened but keep an eye out for it if it hasn't been on!

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Good call Nick! I love Gordon Ramsay - have you read his autobiography? My favourite hell's kitchen was when he was in Paris and the silly cow who owned the restaurant just couldn't be arsed to take his advice. He was so angry and soooo right!

Nigel Slater's recipes are worth checking out as well.

Hello stranger, where have you been hiding ?! :) Just finished 'Playing with Fire', "Americans spending millions trying to design a pen that works in space, then they found out the Russians were using pencils"

:lol:

Gonna have a third go Dawkers ?

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Is it true that back in the day that they used to put Oysters and Lamb's kidney in it?

Mrs Beeton did DUR...........

Lancashire Hot Pot

Ingredients:

2lb of the best end of the neck (Mutton)

3 sheeps kidneys

12 sauce oysters

2lb of potatoes

1 spanish onion

salt & pepper

1/2 pint of gravy

1oz of butter

stock

Method:

Divide the meat into neat cutlets, trim off the skin and greater part of the fat. Put the short rib bones, the lean trimming of the meat, the beards of the oysters and a small onion into a stewpan, cover these with cold water and boil them down for gravy. Grease a fireproof baking dish, put in a deep layer of sliced potato, on the top of them arrange the cutlets to slightly overlap each other and place 1 or 2 slices of kidney and an oyster. Season well, put in the remainder of the potatoes, but let the top layer consist of small potatoes cut in halves and uniformly arranged to improve the appearance of the dish. Pour down the side of the dish 1/2 pint of of hot stock, or hot water, seasoned with salt and pepper. Brush the upper layer of potatoes over with warm butter, cover with a butterred paper and bake for 2 hours in a moderate oven. The paper must be removed during the latter part of the time to allow the potatoes to become crisp and brown. When ready to serve, pour in a little gravy, and send the rest to table in a tureen. The hot pot must be served in the dish in which it is baked.

Time: about 2 hours

Serves: 5 to 6 people

From Mrs Beeton's Book of Household Management 1909 version.

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Is it true that back in the day that they used to put Oysters and Lamb's kidney in it?

Mrs Beeton cartainly did 100 years ago DUR...........

Lancashire Hot Pot

Ingredients:

2lb of the best end of the neck (Mutton)

3 sheeps kidneys

12 sauce oysters

2lb of potatoes

1 spanish onion

salt & pepper

1/2 pint of gravy

1oz of butter

stock

Method:

Divide the meat into neat cutlets, trim off the skin and greater part of the fat. Put the short rib bones, the lean trimming of the meat, the beards of the oysters and a small onion into a stewpan, cover these with cold water and boil them down for gravy. Grease a fireproof baking dish, put in a deep layer of sliced potato, on the top of them arrange the cutlets to slightly overlap each other and place 1 or 2 slices of kidney and an oyster. Season well, put in the remainder of the potatoes, but let the top layer consist of small potatoes cut in halves and uniformly arranged to improve the appearance of the dish. Pour down the side of the dish 1/2 pint of of hot stock, or hot water, seasoned with salt and pepper. Brush the upper layer of potatoes over with warm butter, cover with a butterred paper and bake for 2 hours in a moderate oven. The paper must be removed during the latter part of the time to allow the potatoes to become crisp and brown. When ready to serve, pour in a little gravy, and send the rest to table in a tureen. The hot pot must be served in the dish in which it is baked.

Time: about 2 hours

Serves: 5 to 6 people

From Mrs Beeton's Book of Household Management 1909 version.

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