Pasquale, the Italian Cook
 

Does anyone like this guy? I know he's dead now, but I never liked
him. His stuff was always the same it seemed like. And what a ham he
was. btw, for those elsewhere, I think he filmed his show out of
Toronto. Always some kind of Italian cooking. Always the same.
Nothing inventive, or creative. He's on right now. I mean, I'd
rather watch him instead of some other crap on day time TV. I always
thought him of being not genuine. Too formal maybe when he seated his
guests at the end of the show.

Pasquale, the Italian Cook
 

A Moose in Love wrote:
> Does anyone like this guy? I know he's dead now, but I never liked
> him. His stuff was always the same it seemed like. And what a ham he
> was. btw, for those elsewhere, I think he filmed his show out of
> Toronto. Always some kind of Italian cooking. Always the same.
> Nothing inventive, or creative. He's on right now. I mean, I'd
> rather watch him instead of some other crap on day time TV. I always
> thought him of being not genuine. Too formal maybe when he seated his
> guests at the end of the show.


Never heard of him, but I just caught a glimsp of him on YouTube. Me no
like! Over dressed, took forever to even cut an onion.

AS far as your comment that there was nothng inventive or creative, there is
nothing wrong with a show that just shows basic techniques and dishes, since
so many people can't cook at all. If that is not for you, find a creative
show.

But this one example of his work - not for me on any level.



HEY- proper quotes, via quote fix for a guy posting from google groups. How
about that!

Pasquale, the Italian Cook
 

On Dec 14, 12:42*pm, "Pico Rico" > wrote:
> A Moose in Love wrote:
>
> > Does anyone like this guy? *I know he's dead now, but I never liked> him. *His stuff was always the same it seemed like. *And whata ham he
> > was. *btw, for those elsewhere, I think he filmed his show out of
> > Toronto. *Always some kind of Italian cooking. *Always the same.> Nothing inventive, or creative. *He's on right now. *I mean, I'd> rather watch him instead of some other crap on day time TV. *I always> thought him of being not genuine. *Too formal maybe when he seated his> guestsatthe end of the show.
>
> Never heard of him, but I just caught a glimsp of him on YouTube. *Me no
> like! *Over dressed, took forever to even cut an onion.
>
> AS far as your comment thatthere was nothng inventive or creative, there isnothing wrong with a show thatjust shows basic techniques and dishes, sinceso many people can't cookatall. *If thatis not for you, find a creative
> show.
>
> But this one example of his work - not for me on any level.
>
> HEY- proper quotes, via quote fix for a guy posting from google groups. *Howabout that!

He burned a fritatta once. I couldn't believe how long he left it in
it's pan. It just sat there cooking, and cooking, then he flipped it,
and flipped it, and flipped it again. I was yelling at the TV for him
to just take it out and plate it.
I yelled so loud, that the Police were called. They took me down to
the station, gave me a donut, and told me to stick closer to church
oriented social activities. Anyway...
Also, he's a trained opera singer, and he starts to sing on his show.
And it really turns me off. I wish someone would stop me from
watching it.
At least once per episode, he comes out with 'Mama Mia Pizzaria".
Good grief.
As for the basics, he made a big ole' salad once. A head of iceberg
chopped in 8 chunks, a couple of tomatoes chopped into 4 chunks per,
and tossed on top. Some grapefruit, round and round, that's it. If I
tried to make the worst salad in the world, I couldn't come up with
that.

Pasquale, the Italian Cook
 

"A Moose in Love" > wrote in message
...
> Does anyone like this guy? I know he's dead now, but I never liked
> him. His stuff was always the same it seemed like. And what a ham he
> was. btw, for those elsewhere, I think he filmed his show out of
> Toronto. Always some kind of Italian cooking. Always the same.
> Nothing inventive, or creative. He's on right now. I mean, I'd
> rather watch him instead of some other crap on day time TV. I always
> thought him of being not genuine. Too formal maybe when he seated his
> guests at the end of the show.

Sure, used to watch him all the time. He was one of the very first shows on
then new Food TV. He was a real ham and he ruined almost every dish he
cooked. He'd have five burners going, he'd load them up and get it
simmering and then he'd not turn down the heat or even flip them. I'd watch
his desserts reduce to a thick goo that was hard carmel on the bottom and
raw on the top. His technique was very odd. He used very high heat and
didn't touch the pans except maybe to stir or flip once. He would cut his
ingredients into huge chunks, never a dice, slice or chop. Mayb they cook
that way in Italy? Still, he was better than Graham Kerr. His singing was
annoying as was Kerr's goofiness and heavy drinking.

Paul

Pasquale, the Italian Cook
 

On Dec 14, 8:03*pm, "Paul M. Cook" > wrote:
> "A Moose in Love" > wrote in ...
>
> > Does anyone like this guy? *I know he's dead now, but I never liked> him. *His stuff was always the same it seemed like. *And whata ham he
> > was. *btw, for those elsewhere, I think he filmed his show out of
> > Toronto. *Always some kind of Italian cooking. *Always the same.> Nothing inventive, or creative. *He's on right now. *I mean, I'd> rather watch him instead of some other crap on day time TV. *I always> thought him of being not genuine. *Too formal maybe when he seated his> guestsatthe end of the show.
>
> Sure, used to watch him all the time. *He was one of the very first shows on
> then new Food TV. *He was a real ham and he ruined almost every dish he
> cooked. *He'd have five burners going, he'd load them up and get itsimmering and then he'd not turn down the heator even flip them. *I'd watchhis desserts reduce to a thick goo thatwas hard carmel on the bottom andraw on the top. *His technique was very odd. *He used very high heatand
> didn't touch the pans except maybe to stir or flip once. *He would cut his
> ingredients into huge chunks, never a dice, slice or chop. *Mayb they cookthatway in Italy? *Still, he was better than Graham Kerr. *His singing was
> annoying as was Kerr's goofiness and heavy drinking.
>
> Paul

Today, I watched his show. His main dish was back ribs. He cut them
in about 4 rib slices, and saute'd them for about 20 minutes and
served. Yikes!

Pasquale, the Italian Cook
 

On 12/14/2011 7:34 AM, A Moose in Love wrote:
> Does anyone like this guy? I know he's dead now, but I never liked
> him. His stuff was always the same it seemed like. And what a ham he
> was. btw, for those elsewhere, I think he filmed his show out of
> Toronto. Always some kind of Italian cooking. Always the same.
> Nothing inventive, or creative. He's on right now. I mean, I'd
> rather watch him instead of some other crap on day time TV. I always
> thought him of being not genuine. Too formal maybe when he seated his
> guests at the end of the show.

I never saw him before. We must be too far south. Food show programming
had some pretty humble beginnings, didn't it? Here's the guy I grew up with:

http://www.youtube.com/watch?v=w2fzTlSeP1s

Pasquale, the Italian Cook
 

On Thu, 15 Dec 2011 08:43:53 -1000, dsi1 > wrote:

> On 12/14/2011 7:34 AM, A Moose in Love wrote:
> > Does anyone like this guy? I know he's dead now, but I never liked
> > him. His stuff was always the same it seemed like. And what a ham he
> > was. btw, for those elsewhere, I think he filmed his show out of
> > Toronto. Always some kind of Italian cooking. Always the same.
> > Nothing inventive, or creative. He's on right now. I mean, I'd
> > rather watch him instead of some other crap on day time TV. I always
> > thought him of being not genuine. Too formal maybe when he seated his
> > guests at the end of the show.
>
> I never saw him before. We must be too far south. Food show programming
> had some pretty humble beginnings, didn't it? Here's the guy I grew up with:
>
> http://www.youtube.com/watch?v=w2fzTlSeP1s

That's a real cooking "school". Write it down: P-an.
Re wine: flamboyantly nondescript. LOL!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Pasquale, the Italian Cook
 

On 12/15/2011 10:10 AM, sf wrote:
> On Thu, 15 Dec 2011 08:43:53 -1000, > wrote:
>> I never saw him before. We must be too far south. Food show programming
>> had some pretty humble beginnings, didn't it? Here's the guy I grew up with:
>>
>> http://www.youtube.com/watch?v=w2fzTlSeP1s
>
> That's a real cooking "school". Write it down: P-an.
> Re wine: flamboyantly nondescript. LOL!

I love that guy, most everybody of my generation does. Here's his most
famous bit. I'm not sure how they were able to sync the parts:

http://www.youtube.com/watch?v=Iz3rubGrGZQ

Pasquale, the Italian Cook
 

On Thu, 15 Dec 2011 11:31:57 -1000, dsi1
> wrote:

> On 12/15/2011 10:10 AM, sf wrote:
> > On Thu, 15 Dec 2011 08:43:53 -1000, > wrote:
> >> I never saw him before. We must be too far south. Food show programming
> >> had some pretty humble beginnings, didn't it? Here's the guy I grew up with:
> >>
> >> http://www.youtube.com/watch?v=w2fzTlSeP1s
> >
> > That's a real cooking "school". Write it down: P-an.
> > Re wine: flamboyantly nondescript. LOL!
>
> I love that guy, most everybody of my generation does. Here's his most
> famous bit. I'm not sure how they were able to sync the parts:
>
> http://www.youtube.com/watch?v=Iz3rubGrGZQ

Fortunately, I've never had an experience even similar to that. :)
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.