Nexis said...

>
> "Andy" <q> wrote in message ...
>> Food-TV anomalies!
>>
>> How come they combine all the ingredients into a bowl only to seconds
>> later
>> throw them in the pot?
>
> for show?
>
>>
>> And how come they chop stuff up on the cutting board and then throw
>> them in
>> the food processor?
>
> Because pre-rough-chopping some thigns before putting them in the
> processor allows you to get them evenly processed, so it isn't pulp with
> chunks, instead of, say, a fine even chop.
>
>>
>> And why do they slowly and carefully brush stuff out of the bowl to
>> elsewhere? Might bruise the veggies on their way into a frying pan?
>
> Likely to limit splatter. Burn your belly enough times and you'll learn
> to move slowly when putting anything in a frying pan ;-)
>
>>
>> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>
> Err...the most obvious reason would be he is not from here and therefore
> speaks with the accent and intonations of where he is from. lol
>
>>
>> And why is RR still on a dozen times a day? She's got dirt on somebody
>> at Food Network, obviously.
>
> Clearly...a manilla envelop lies somewhere with photos of FN execs that
> would make a sailor blush in shame.
>
>> And will they ever shelve Sandra Lee's semi homemade? Maybe Sandra & RR
>> & an exec menage a trois?
>
> I can't even discuss that heresy that is Sandra Lee. In our present day
> litigious society, I am amazed no one has sued SL and FN for causing
> their alcoholism!
>
>> And where do these new talking head cook personalities come from? I
>> didn't see any competition? And where'd the Neely's come from, out of
>> the blue! Mr. Neely is such a slow-poke, He doesn't know food prep!
>
> Don't know..only caught them once, and I only paused on the channel
> because it said they were in St. Paul/ Minneapolis, which is where I'm
> from, so I felt obliged to watch a few minutes :-) Mostly that show
> consisted of them going to places (Market BBQ! Loved that place!) and
> oooh-ing and aaaah-ing, then pretending to help make something in the
> kitchen. Whatever.
>>
>> And how many cake challenges can you sit through? And why the challenge
>> to carry it somewhere on-stage for presentation?
>
> I've watched 2. One was for a wedding cake, and one was Halloween cakes.
> The Halloween cakes were seriously cool. Especially the cauldron/pumpkin
> cake. As far as the moving it to the table, the theory I heard was that,
> if they were making the cake for a real event, it would have to be
> moved...therefore, the competition cakes must be able to be moved.
>
>>
>> And is Iron Chef America staged? Where DO they get those judges anyway?
>> I wanna apply. How do declare Iron Chefs anyway? I could be a
>> contender!?? Throw me an ingredient!!!
>
> a. Who knows? b. I wish I knew..there've been a couple I would have
> liked to have judged. c. They choose who they think are popular
> chefs/personalities on their network apparently.
>>
>> And when the TV cooks taste their food, how come it ALWAYS tastes
>> "excellent!" when it probably doesn't?
>
> Because it wouldn't draw alot of fans, and therefore advertisers for
> them to spit it back in the pot and exclaim it was the worst shite they
> ever put their tongue to, now would it?
>
>>
>> And when will BAM! be passé?
>
> A couple years ago?
>
>
> kimberly


kimberly,

Great answers!!!

Best,

Andy