Nancy Young wrote on 05 Jul 2006 in rec.food.cooking

>
> "Dave Smith" > wrote in message
> ...
> > WrestHist wrote:
> >
> >> > Graham Kerr used to do a much better job of cooking and
> >> > presentation on his
> >> > Galloping Gourmet show, and he was usually half ****ed.
> >>
> >> I like it at the end when he does the total calorie count and does
> >> a write up. Pretty cool and informative.
>
> > That's the new Graham Kerr. He was much more interesting as the
> > Galloping Gourmet
> > and drank his way through the show. I probably learned more about
> > cooking from
> > him than all the other TV cooks combined.
>
> I disliked that new show, I forget what it was called. He'd
> make something barely resembling the high calorie/fat/etc.
> dish and crow about how much lower his version was.
> Min/max? Anyway. The episode that sticks in my mind was
> filet mignon, except that in place of a whole one, he formed
> some low cal mashed potatoes the size of a filet and topped it
> with maybe a half inch thick piece of filet. The idea was that
> you'd see the meat, and it would be the size of a whole piece
> but it was a trick.
>
> I don't know about everyone else, my mind would know I'm
> not getting the real thing. Silly.
>
> nancy
>
>
>

Yes when it comes to steak I live in the past. Give me a 60's era style
chunk of red meat. It has to hang over the edge of my plate. I hate those
establishments who serve a steak that could hide behind a pea. I am a
consumer...not a health sdvocate and my stomach knows it and shows it.

--
-Alan