http://www.thedailymeal.com/how-real...s-get-it-wrong

I've been a chef for nearly 60 years. I love and respect my trade, and I still love to cook, mostly with other chef friends and my family. It is hard work to be behind the stove 16 hours a day in a restaurant kitchen, and the pressures at mealtime can be unbearable. Sometimes in those stressful conditions, hot tempers flare up and voices are raised. Conventionally, the situation abates as soon as mealtime is over, and more often than not ends in a friendly discussion over a glass of wine or a beer. As an apprentice, I was kicked in the rear end a few times, but it was tough love more than nastiness. These are the conditions of the trade, and anyone who works in a restaurant is well aware of them.

In the last few years, there have been a flurry of new TV cooking shows, so-called "reality" shows, that portray the restaurant kitchen in a chaotic and negative light, and I believe it is a disservice to our trade and to young people who want to go into this business. The worst offenders insult and humiliate their crew, cursing and swearing, with every other word a bleeped expletive. The crew, often unkempt and untidy, look at the chef defiantly and seem to be terrorized and belligerent at the same time.

The process of cooking, the process of combining ingredients together to create a dish, is never seen on these shows. Nor is the process of tasting, adding an ingredient, then tasting again and commenting ever shown. Dishes appear from somewhere, and the tasting is only done by the dictator chef at the end of the show, and only in the context of disagreeing, conflicting, or contesting the taste, with the goal of mortifying his cooks, not helping them. This approach is certainly not conducive to creating good-tasting dishes.

I have asked friends many times, "What are the best fundamental dishes of your life?" Invariably, their response goes back to food prepared by a mother, a grandmother, a father, an aunt, or some other relative or friend. A main ingredient of those preparations is the love with which they are prepared. Those early tastes remain with you for the rest of your life. The Chinese philosopher Lin Yutang said that patriotism is nothing more than the love of dishes you had as a child. Certainly, in times of stress you go back to the essential dishes of your youth. As those young soldiers in Afghanistan would certainly agree, Mom's apple pie, Boston baked beans, or a lobster roll are among the dishes they crave or dream about. In Love in the Time of Cholera by Gabriel García Márquez, the book's main protagonist, Dr. Urbino, doesn't know anything about cooking, but when he eats and entertains in his home, he equates the goodness of the food with how much love was put into the dish. He would reject a dish, saying, "this food was cooked without love." It is a criticism that is closer to the truth than most people realize.

Julia Child used to say that you have to be happy when you cook for the food to be good, and you also have to be happy in the eating and sharing of the food with family and friends. Otherwise the gastric juices will not do their job and you won't digest the food properly. I agree with her assessment.. It is impossible to enjoy food when you're angry and tense.

In these reality shows, the confrontation and the bitter drama are not conducive to producing good food. There is disarray and pandemonium in these kitchens, as well as in the dining rooms. No one seems to agree on anything, and there are ongoing clashes between the employees, without much evidence of what makes a kitchen work. For the good of his or her restaurant, the chef should be a role model, an educator who probes and advises his cooks, rather than embarrasses them publicly. A good kitchen is quiet most of the time. It is disciplined, well structured, and clean. People who cook there are dedicated and work together. Teamwork is extremely important, as all parts of the kitchen have to work on many of the same dishes. This requires them to work as one unit, like in a symphony when all the parts come together at the end. It is not exciting or dramatic enough for TV.

The so-called "reality" cooking shows are, if anything, totally unreal. A real, well-run professional kitchen has dignity and order. If cameras went into Thomas Keller's Per Se in New York, Alice Waters' Chez Panisse in Berkeley, or Grant Achatz's Alinea in Chicago, they would see a kitchen that is well organized, with a contented, dedicated, hard-working staff. The cruel rivalry and conflict depicted in Hell's Kitchen may be good for ratings, but it is unjust to dedicated cooks and unfair to the trade. In my opinion, nothing good enough to eat can be concocted under such conditions. I'm going back to my mother's leek and potato soup and apple galette.

Love it!
"ImStillMags" > wrote in message
...
http://www.thedailymeal.com/how-real...s-get-it-wrong

I've been a chef for nearly 60 years. I love and respect my trade, and I
still love to cook, mostly with other chef friends and my family. It is hard
work to be behind the stove 16 hours a day in a restaurant kitchen, and the
pressures at mealtime can be unbearable. Sometimes in those stressful
conditions, hot tempers flare up and voices are raised. Conventionally, the
situation abates as soon as mealtime is over, and more often than not ends
in a friendly discussion over a glass of wine or a beer. As an apprentice, I
was kicked in the rear end a few times, but it was tough love more than
nastiness. These are the conditions of the trade, and anyone who works in a
restaurant is well aware of them.

In the last few years, there have been a flurry of new TV cooking shows,
so-called "reality" shows, that portray the restaurant kitchen in a chaotic
and negative light, and I believe it is a disservice to our trade and to
young people who want to go into this business. The worst offenders insult
and humiliate their crew, cursing and swearing, with every other word a
bleeped expletive. The crew, often unkempt and untidy, look at the chef
defiantly and seem to be terrorized and belligerent at the same time.

The process of cooking, the process of combining ingredients together to
create a dish, is never seen on these shows. Nor is the process of tasting,
adding an ingredient, then tasting again and commenting ever shown. Dishes
appear from somewhere, and the tasting is only done by the dictator chef at
the end of the show, and only in the context of disagreeing, conflicting, or
contesting the taste, with the goal of mortifying his cooks, not helping
them. This approach is certainly not conducive to creating good-tasting
dishes.

I have asked friends many times, "What are the best fundamental dishes of
your life?" Invariably, their response goes back to food prepared by a
mother, a grandmother, a father, an aunt, or some other relative or friend.
A main ingredient of those preparations is the love with which they are
prepared. Those early tastes remain with you for the rest of your life. The
Chinese philosopher Lin Yutang said that patriotism is nothing more than the
love of dishes you had as a child. Certainly, in times of stress you go back
to the essential dishes of your youth. As those young soldiers in
Afghanistan would certainly agree, Mom's apple pie, Boston baked beans, or a
lobster roll are among the dishes they crave or dream about. In Love in the
Time of Cholera by Gabriel García Márquez, the book's main protagonist, Dr.
Urbino, doesn't know anything about cooking, but when he eats and entertains
in his home, he equates the goodness of the food with how much love was put
into the dish. He would reject a dish, saying, "this food was cooked without
love." It is a criticism that is closer to the truth than most people
realize.

Julia Child used to say that you have to be happy when you cook for the food
to be good, and you also have to be happy in the eating and sharing of the
food with family and friends. Otherwise the gastric juices will not do their
job and you won't digest the food properly. I agree with her assessment. It
is impossible to enjoy food when you're angry and tense.

In these reality shows, the confrontation and the bitter drama are not
conducive to producing good food. There is disarray and pandemonium in these
kitchens, as well as in the dining rooms. No one seems to agree on anything,
and there are ongoing clashes between the employees, without much evidence
of what makes a kitchen work. For the good of his or her restaurant, the
chef should be a role model, an educator who probes and advises his cooks,
rather than embarrasses them publicly. A good kitchen is quiet most of the
time. It is disciplined, well structured, and clean. People who cook there
are dedicated and work together. Teamwork is extremely important, as all
parts of the kitchen have to work on many of the same dishes. This requires
them to work as one unit, like in a symphony when all the parts come
together at the end. It is not exciting or dramatic enough for TV.

The so-called "reality" cooking shows are, if anything, totally unreal. A
real, well-run professional kitchen has dignity and order. If cameras went
into Thomas Keller's Per Se in New York, Alice Waters' Chez Panisse in
Berkeley, or Grant Achatz's Alinea in Chicago, they would see a kitchen that
is well organized, with a contented, dedicated, hard-working staff. The
cruel rivalry and conflict depicted in Hell's Kitchen may be good for
ratings, but it is unjust to dedicated cooks and unfair to the trade. In my
opinion, nothing good enough to eat can be concocted under such conditions.
I'm going back to my mother's leek and potato soup and apple galette.

Everything on those shows is scripted. There is very little that is not.
All the reality shows have scripts and shooting schedules. The diners are
not even real diners, they respond to newspaper ads and are interviewed for
the show. The "makeovers" which we are led to believe take 24 hours
actually takes a week or more. All reality shows are like this. Storage
Wars, which was filmed near my home once, had a full camera crew, booms,
mirrors, shades etc. The "bidders" were people who tried out for the roles.
The lockers were stuffed ahead of time with neat stuff. They re-did scenes.
They took lunch breaks.

It's TV. TV is fake.




"ImStillMags" > wrote in message
...
http://www.thedailymeal.com/how-real...s-get-it-wrong

I've been a chef for nearly 60 years. I love and respect my trade, and I
still love to cook, mostly with other chef friends and my family. It is hard
work to be behind the stove 16 hours a day in a restaurant kitchen, and the
pressures at mealtime can be unbearable. Sometimes in those stressful
conditions, hot tempers flare up and voices are raised. Conventionally, the
situation abates as soon as mealtime is over, and more often than not ends
in a friendly discussion over a glass of wine or a beer. As an apprentice, I
was kicked in the rear end a few times, but it was tough love more than
nastiness. These are the conditions of the trade, and anyone who works in a
restaurant is well aware of them.

In the last few years, there have been a flurry of new TV cooking shows,
so-called "reality" shows, that portray the restaurant kitchen in a chaotic
and negative light, and I believe it is a disservice to our trade and to
young people who want to go into this business. The worst offenders insult
and humiliate their crew, cursing and swearing, with every other word a
bleeped expletive. The crew, often unkempt and untidy, look at the chef
defiantly and seem to be terrorized and belligerent at the same time.

The process of cooking, the process of combining ingredients together to
create a dish, is never seen on these shows. Nor is the process of tasting,
adding an ingredient, then tasting again and commenting ever shown. Dishes
appear from somewhere, and the tasting is only done by the dictator chef at
the end of the show, and only in the context of disagreeing, conflicting, or
contesting the taste, with the goal of mortifying his cooks, not helping
them. This approach is certainly not conducive to creating good-tasting
dishes.

I have asked friends many times, "What are the best fundamental dishes of
your life?" Invariably, their response goes back to food prepared by a
mother, a grandmother, a father, an aunt, or some other relative or friend.
A main ingredient of those preparations is the love with which they are
prepared. Those early tastes remain with you for the rest of your life. The
Chinese philosopher Lin Yutang said that patriotism is nothing more than the
love of dishes you had as a child. Certainly, in times of stress you go back
to the essential dishes of your youth. As those young soldiers in
Afghanistan would certainly agree, Mom's apple pie, Boston baked beans, or a
lobster roll are among the dishes they crave or dream about. In Love in the
Time of Cholera by Gabriel García Márquez, the book's main protagonist, Dr.
Urbino, doesn't know anything about cooking, but when he eats and entertains
in his home, he equates the goodness of the food with how much love was put
into the dish. He would reject a dish, saying, "this food was cooked without
love." It is a criticism that is closer to the truth than most people
realize.

Julia Child used to say that you have to be happy when you cook for the food
to be good, and you also have to be happy in the eating and sharing of the
food with family and friends. Otherwise the gastric juices will not do their
job and you won't digest the food properly. I agree with her assessment. It
is impossible to enjoy food when you're angry and tense.

In these reality shows, the confrontation and the bitter drama are not
conducive to producing good food. There is disarray and pandemonium in these
kitchens, as well as in the dining rooms. No one seems to agree on anything,
and there are ongoing clashes between the employees, without much evidence
of what makes a kitchen work. For the good of his or her restaurant, the
chef should be a role model, an educator who probes and advises his cooks,
rather than embarrasses them publicly. A good kitchen is quiet most of the
time. It is disciplined, well structured, and clean. People who cook there
are dedicated and work together. Teamwork is extremely important, as all
parts of the kitchen have to work on many of the same dishes. This requires
them to work as one unit, like in a symphony when all the parts come
together at the end. It is not exciting or dramatic enough for TV.

The so-called "reality" cooking shows are, if anything, totally unreal. A
real, well-run professional kitchen has dignity and order. If cameras went
into Thomas Keller's Per Se in New York, Alice Waters' Chez Panisse in
Berkeley, or Grant Achatz's Alinea in Chicago, they would see a kitchen that
is well organized, with a contented, dedicated, hard-working staff. The
cruel rivalry and conflict depicted in Hell's Kitchen may be good for
ratings, but it is unjust to dedicated cooks and unfair to the trade. In my
opinion, nothing good enough to eat can be concocted under such conditions.
I'm going back to my mother's leek and potato soup and apple galette.



---
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"Sqwertz" > wrote in message
...
> On Thu, 17 Jul 2014 18:27:49 -0700, Paul M. Cook wrote:
>
>> Everything on those shows is scripted. There is very little that is not.
>> All the reality shows have scripts and shooting schedules. The diners
>> are
>> not even real diners, they respond to newspaper ads and are interviewed
>> for
>> the show. The "makeovers" which we are led to believe take 24 hours
>> actually takes a week or more.
>
> Kitchen Nightmares filmed in Austin at El Greco. I was given a dining
> seat for the after-makeover show but gave it to somebody else and hour
> before seating (we were a party of 4 "real" diners). We were never
> interviewed, screened, or given scripts. Just told to dress nice and
> behave. The makeover took less than 24 hours, not a week. Several of
> us saw it with our own eyes having dined there just 48 hours earlier.
>
> So that kinda blows most of your unfound theories to hell.

Dress nice and behave? No wonder they booted you off the show and gave your
ticket to a standby. Sure, you "gave away" your seat. All narcissistic
jerks do that - they hate attention.




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"Sqwertz" > wrote in message
...
> On Thu, 17 Jul 2014 18:27:49 -0700, Paul M. Cook wrote:
>
>> Everything on those shows is scripted. There is very little that is not.
>> All the reality shows have scripts and shooting schedules. The diners
>> are
>> not even real diners, they respond to newspaper ads and are interviewed
>> for
>> the show. The "makeovers" which we are led to believe take 24 hours
>> actually takes a week or more.
>
> Kitchen Nightmares filmed in Austin at El Greco. I was given a dining
> seat for the after-makeover show but gave it to somebody else and hour
> before seating (we were a party of 4 "real" diners). We were never
> interviewed, screened, or given scripts. Just told to dress nice and
> behave. The makeover took less than 24 hours, not a week. Several of
> us saw it with our own eyes having dined there just 48 hours earlier.
>
> So that kinda blows most of your unfound theories to hell.
>
Heh.

"Ed Pawlowski" > wrote in message
...
> On 7/17/2014 9:45 PM, Sqwertz wrote:
>> On Thu, 17 Jul 2014 18:27:49 -0700, Paul M. Cook wrote:
>>
>>> Everything on those shows is scripted. There is very little that is
>>> not.
>>> All the reality shows have scripts and shooting schedules. The diners
>>> are
>>> not even real diners, they respond to newspaper ads and are interviewed
>>> for
>>> the show. The "makeovers" which we are led to believe take 24 hours
>>> actually takes a week or more.
>>
>> Kitchen Nightmares filmed in Austin at El Greco. I was given a dining
>> seat for the after-makeover show but gave it to somebody else and hour
>> before seating (we were a party of 4 "real" diners). We were never
>> interviewed, screened, or given scripts. Just told to dress nice and
>> behave. The makeover took less than 24 hours, not a week. Several of
>> us saw it with our own eyes having dined there just 48 hours earlier.
>>
>> So that kinda blows most of your unfound theories to hell.
>>
>> -sw
>>
>
> I don't doubt they do the work in 24 hours, but what we don't see is an
> advance crew. I imagine the decorator and contractor make a visit, take
> measurements, maybe pre-fab some stuff.
>

Huffing paint fumes, varnish, contact cement fumes, sawdust odor and
detergent must make for an interesting dining experience.



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On 7/17/2014 9:45 PM, Sqwertz wrote:
> On Thu, 17 Jul 2014 18:27:49 -0700, Paul M. Cook wrote:
>
>> Everything on those shows is scripted. There is very little that is not.
>> All the reality shows have scripts and shooting schedules. The diners are
>> not even real diners, they respond to newspaper ads and are interviewed for
>> the show. The "makeovers" which we are led to believe take 24 hours
>> actually takes a week or more.
>
> Kitchen Nightmares filmed in Austin at El Greco. I was given a dining
> seat for the after-makeover show but gave it to somebody else and hour
> before seating (we were a party of 4 "real" diners). We were never
> interviewed, screened, or given scripts. Just told to dress nice and
> behave. The makeover took less than 24 hours, not a week. Several of
> us saw it with our own eyes having dined there just 48 hours earlier.
>
> So that kinda blows most of your unfound theories to hell.
>
> -sw
>

I don't doubt they do the work in 24 hours, but what we don't see is an
advance crew. I imagine the decorator and contractor make a visit, take
measurements, maybe pre-fab some stuff.

On 7/17/2014 10:22 PM, Paul M. Cook wrote:

>
> BTW, Brandi Passante is a cutie. I saw her at the storage locker on that
> day of shooting. They make her look taller by wearing insanely high heeled
> shoes. She's so short the cameras have to point at the ground otherwise.
>

Never even tried to look at her shoes. I don't know what color her eyes
are either.

"Ed Pawlowski" > wrote in message
...
> On 7/17/2014 10:22 PM, Paul M. Cook wrote:
>
>>
>> BTW, Brandi Passante is a cutie. I saw her at the storage locker on that
>> day of shooting. They make her look taller by wearing insanely high
>> heeled
>> shoes. She's so short the cameras have to point at the ground otherwise.
>>
>
> Never even tried to look at her shoes. I don't know what color her eyes
> are either.

That's the idea, it was either tall shoes or have her stand on a crate.
Eyes? I seem to recall brown. She was one of the nicer people there. She
tells some really raunchy jokes.



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"Sqwertz" > wrote in message
...
> On Thu, 17 Jul 2014 19:22:44 -0700, Paul M. Cook wrote:
>
>> BTW, Brandi Passante is a cutie. I saw her at the storage locker on that
>> day of shooting. They make her look taller by wearing insanely high
>> heeled
>> shoes. She's so short the cameras have to point at the ground otherwise.
>
> She's 5' 8", which is 3 inches *taller* than the average American
> woman her age.
>
> So who did you see since it wasn't Brandi? Or were you wet-dreaming

My buddy owns the storage facility and he invited me to the shooting. She
was there for an hour and at no time did her height, even in shoes, come
close to 5-8. Even her BF Jarrod is not 5-8.





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"Sqwertz" > wrote in message
...
> On Fri, 18 Jul 2014 09:22:04 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Thu, 17 Jul 2014 19:22:44 -0700, Paul M. Cook wrote:
>>>
>>>> BTW, Brandi Passante is a cutie. I saw her at the storage locker on
>>>> that
>>>> day of shooting. They make her look taller by wearing insanely high
>>>> heeled
>>>> shoes. She's so short the cameras have to point at the ground
>>>> otherwise.
>>>
>>> She's 5' 8", which is 3 inches *taller* than the average American
>>> woman her age.
>>>
>>> So who did you see since it wasn't Brandi? Or were you wet-dreaming
>>
>> My buddy owns the storage facility and he invited me to the shooting.
>> She
>> was there for an hour and at no time did her height, even in shoes, come
>> close to 5-8. Even her BF Jarrod is not 5-8.
>
> Excuse me, but you're full of shit. Again. I see no accounts of her
> being short, only her documented height. Anybody who's watched the
> show can tell you she isn't short, nor tall.

I stood right next to her. Jarrod is maybe 5-8 in dress shoes. I am 6-1 and
she barely reached nipple height in shoes. She was wearing deck shoes but
changed into the stripper shoes for the shooting.

> ObFood: Now Sarah Moulton - SHE is short. (5' even).

Your heartthrob Rachel Ray is 5-1.



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"Sqwertz" > wrote in message
news
> On Fri, 18 Jul 2014 09:57:02 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 18 Jul 2014 09:22:04 -0700, Paul M. Cook wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Thu, 17 Jul 2014 19:22:44 -0700, Paul M. Cook wrote:
>>>>>
>>>>>> BTW, Brandi Passante is a cutie. I saw her at the storage locker on
>>>>>> that
>>>>>> day of shooting. They make her look taller by wearing insanely high
>>>>>> heeled
>>>>>> shoes. She's so short the cameras have to point at the ground
>>>>>> otherwise.
>>>>>
>>>>> She's 5' 8", which is 3 inches *taller* than the average American
>>>>> woman her age.
>>>>>
>>>>> So who did you see since it wasn't Brandi? Or were you wet-dreaming
>>>>
>>>> My buddy owns the storage facility and he invited me to the shooting.
>>>> She
>>>> was there for an hour and at no time did her height, even in shoes,
>>>> come
>>>> close to 5-8. Even her BF Jarrod is not 5-8.
>>>
>>> Excuse me, but you're full of shit. Again. I see no accounts of her
>>> being short, only her documented height. Anybody who's watched the
>>> show can tell you she isn't short, nor tall.
>>
>> I stood right next to her. Jarrod is maybe 5-8 in dress shoes. I am 6-1
>> and
>> she barely reached nipple height in shoes.
>
> <yawn> Full. Of. Shit.
>
> Furthermore, Jarrod is documented as being 5' 10".

Documented by who? The National Height Documentation Society? May I
voidire their credentials before accepting their gospel fact? What did they
do, bozo, hold a tape measure up to him? I met the freaking guy, imbecile.
You can meet them too, they operate a store in Orange County. Just call and
ask the staff when they will be in and see for yourself.

> Admit it, Paul. You were never there and have never seen these people
> in person.

Have another shot of tequila.



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"Paul M. Cook" wrote:
>
> Huffing paint fumes, varnish, contact cement fumes, sawdust odor and
> detergent must make for an interesting dining experience.

Hmmmm. I pretty much do that every work day. ;-O

G.

On Friday, July 18, 2014 1:14:20 PM UTC-4, Paul M. Cook wrote:
> "Sqwertz" > wrote in message
>
> news >
> > On Fri, 18 Jul 2014 09:57:02 -0700, Paul M. Cook wrote:
>
> >
>
> >> "Sqwertz" > wrote in message
>
> >> ...
>
> >>> On Fri, 18 Jul 2014 09:22:04 -0700, Paul M. Cook wrote:
>
> >>>
>
> >>>> "Sqwertz" > wrote in message
>
> >>>> ...
>
> >>>>> On Thu, 17 Jul 2014 19:22:44 -0700, Paul M. Cook wrote:
>
> >>>>>
>
> >>>>>> BTW, Brandi Passante is a cutie. I saw her at the storage locker on
>
> >>>>>> that
>
> >>>>>> day of shooting. They make her look taller by wearing insanely high
>
> >>>>>> heeled
>
> >>>>>> shoes. She's so short the cameras have to point at the ground
>
> >>>>>> otherwise.
>
> >>>>>
>
> >>>>> She's 5' 8", which is 3 inches *taller* than the average American
>
> >>>>> woman her age.
>
> >>>>>
>
> >>>>> So who did you see since it wasn't Brandi? Or were you wet-dreaming
>
> >>>>
>
> >>>> My buddy owns the storage facility and he invited me to the shooting.
>
> >>>> She
>
> >>>> was there for an hour and at no time did her height, even in shoes,
>
> >>>> come
>
> >>>> close to 5-8. Even her BF Jarrod is not 5-8.
>
> >>>
>
> >>> Excuse me, but you're full of shit. Again. I see no accounts of her
>
> >>> being short, only her documented height. Anybody who's watched the
>
> >>> show can tell you she isn't short, nor tall.
>
> >>
>
> >> I stood right next to her. Jarrod is maybe 5-8 in dress shoes. I am 6-1
>
> >> and
>
> >> she barely reached nipple height in shoes.
>
> >
>
> > <yawn> Full. Of. Shit.
>
> >
>
> > Furthermore, Jarrod is documented as being 5' 10".
>
>
>
> Documented by who? The National Height Documentation Society? May I
>
> voidire their credentials before accepting their gospel fact? What did they
>
> do, bozo, hold a tape measure up to him? I met the freaking guy, imbecile.
>
> You can meet them too, they operate a store in Orange County. Just call and
>
> ask the staff when they will be in and see for yourself.
>
>
>
> > Admit it, Paul. You were never there and have never seen these people
>
> > in person.
>
>
>
> Have another shot of tequila.
>
>
>
>
>
>
>
> ---
>
> This email is free from viruses and malware because avast! Antivirus protection is active.
>
> http://www.avast.com

Kook, you ****ing half-wit, you're wrong. Again. Plus, if you think she's a "cutie" you must have missed that area from the neck up. Home-Ly.

On 7/18/2014 2:09 PM, Gary wrote:
> "Paul M. Cook" wrote:
>>
>> Huffing paint fumes, varnish, contact cement fumes, sawdust odor and
>> detergent must make for an interesting dining experience.
>
> Hmmmm. I pretty much do that every work day. ;-O
>
> G.
>
Then you obviously have wonderful dining experiences.

Jill

"ImStillMags" wrote in message
...

http://www.thedailymeal.com/how-real...s-get-it-wrong

~~~~~~~~
This is an excellent review. I watched a few of Gordon Ramsey's shows, and
there is nothing even remotely approaching "reality" about them. They are
negative, cruel, humiliating and not instructive at all. I now switch
channels if one of his shows comes on.

MaryL

On 7/18/2014 6:01 PM, MaryL wrote:
>
>
> "ImStillMags" wrote in message
> ...
>
> http://www.thedailymeal.com/how-real...s-get-it-wrong
>
> ~~~~~~~~
> This is an excellent review. I watched a few of Gordon Ramsey's shows,
> and there is nothing even remotely approaching "reality" about them.
> They are negative, cruel, humiliating and not instructive at all. I now
> switch channels if one of his shows comes on.
>
> MaryL
>
If you can get past the stupid reality shows, Gordon Ramsay is a pretty
darn good chef. I sincerely doubt he'd have people working for him for
decades if he treated his staff the way he does on those "reality" shows.

There are some great videos Youtube featuring Ramsay making simple
dishes special. I like this one. Scrambled Eggs:

https://www.youtube.com/watch?v=PUP7U5vTMM0

He burned the toast. LOL I wouldn't go to all that trouble for
scrambled eggs even if I was having really special company.

But the broccoli soup... oh yes!

https://www.youtube.com/watch?v=2KR44a_5v_A

Jill

"jmcquown" wrote in message ...

On 7/18/2014 6:01 PM, MaryL wrote:
>
>
> "ImStillMags" wrote in message
> ...
>
> http://www.thedailymeal.com/how-real...s-get-it-wrong
>
> ~~~~~~~~
> This is an excellent review. I watched a few of Gordon Ramsey's shows,
> and there is nothing even remotely approaching "reality" about them.
> They are negative, cruel, humiliating and not instructive at all. I now
> switch channels if one of his shows comes on.
>
> MaryL
>
If you can get past the stupid reality shows, Gordon Ramsay is a pretty
darn good chef. I sincerely doubt he'd have people working for him for
decades if he treated his staff the way he does on those "reality" shows.

There are some great videos Youtube featuring Ramsay making simple
dishes special. I like this one. Scrambled Eggs:

https://www.youtube.com/watch?v=PUP7U5vTMM0

He burned the toast. LOL I wouldn't go to all that trouble for
scrambled eggs even if I was having really special company.

But the broccoli soup... oh yes!

https://www.youtube.com/watch?v=2KR44a_5v_A

Jill

~~~~~~~~~
Yes, he has some pretty good recipes (although I would not spend all that
time and energy on scrambled eggs). I do have one of his cookbooks, but I
am not willing to watch him insulting and degrading people on this so-called
"reality" shows.

MaryL

On 7/18/2014 7:12 PM, MaryL wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 7/18/2014 6:01 PM, MaryL wrote:
>>
>>
>> "ImStillMags" wrote in message
>> ...
>>
>> http://www.thedailymeal.com/how-real...s-get-it-wrong
>>
>> ~~~~~~~~
>> This is an excellent review. I watched a few of Gordon Ramsey's shows,
>> and there is nothing even remotely approaching "reality" about them.
>> They are negative, cruel, humiliating and not instructive at all. I now
>> switch channels if one of his shows comes on.
>>
>> MaryL
>>
> If you can get past the stupid reality shows, Gordon Ramsay is a pretty
> darn good chef. I sincerely doubt he'd have people working for him for
> decades if he treated his staff the way he does on those "reality" shows.
>
> There are some great videos Youtube featuring Ramsay making simple
> dishes special. I like this one. Scrambled Eggs:
>
> https://www.youtube.com/watch?v=PUP7U5vTMM0
>
> He burned the toast. LOL I wouldn't go to all that trouble for
> scrambled eggs even if I was having really special company.
>
> But the broccoli soup... oh yes!
>
> https://www.youtube.com/watch?v=2KR44a_5v_A
>
> Jill
>
> ~~~~~~~~~
> Yes, he has some pretty good recipes (although I would not spend all
> that time and energy on scrambled eggs). I do have one of his
> cookbooks, but I am not willing to watch him insulting and degrading
> people on this so-called "reality" shows.
>
> MaryL
>
I'm not interested in the reality or cooking competition shows, either.
I don't mind his "dumbing down" recipes for some of us via Youtube.
I'm pretty sure he doesn't spend his life yelling at people.

I wouldn't expend that much energy on scrambled eggs, either. Sorry but
the creme fraiche is going into the beef stroganoff.

Jill

"MaryL" > wrote in message
...
>
>
> "jmcquown" wrote in message ...
>
> On 7/18/2014 6:01 PM, MaryL wrote:
>>
>>
>> "ImStillMags" wrote in message
>> ...
>>
>> http://www.thedailymeal.com/how-real...s-get-it-wrong
>>
>> ~~~~~~~~
>> This is an excellent review. I watched a few of Gordon Ramsey's shows,
>> and there is nothing even remotely approaching "reality" about them.
>> They are negative, cruel, humiliating and not instructive at all. I now
>> switch channels if one of his shows comes on.
>>
>> MaryL
>>
> If you can get past the stupid reality shows, Gordon Ramsay is a pretty
> darn good chef. I sincerely doubt he'd have people working for him for
> decades if he treated his staff the way he does on those "reality" shows.
>
> There are some great videos Youtube featuring Ramsay making simple
> dishes special. I like this one. Scrambled Eggs:
>
> https://www.youtube.com/watch?v=PUP7U5vTMM0
>
> He burned the toast. LOL I wouldn't go to all that trouble for
> scrambled eggs even if I was having really special company.
>
> But the broccoli soup... oh yes!
>
> https://www.youtube.com/watch?v=2KR44a_5v_A
>
> Jill
>
> ~~~~~~~~~
> Yes, he has some pretty good recipes (although I would not spend all that
> time and energy on scrambled eggs). I do have one of his cookbooks, but I
> am not willing to watch him insulting and degrading people on this
> so-called "reality" shows.
>


I'm with you. I get enough of the insults and degradation at home.

"Paul M. Cook" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Thu, 17 Jul 2014 19:22:44 -0700, Paul M. Cook wrote:
>>
>>> BTW, Brandi Passante is a cutie. I saw her at the storage locker on
>>> that
>>> day of shooting. They make her look taller by wearing insanely high
>>> heeled
>>> shoes. She's so short the cameras have to point at the ground
>>> otherwise.
>>
>> She's 5' 8", which is 3 inches *taller* than the average American
>> woman her age.
>>
>> So who did you see since it wasn't Brandi? Or were you wet-dreaming
>
> My buddy owns the storage facility and he invited me to the shooting. She
> was there for an hour and at no time did her height, even in shoes, come
> close to 5-8. Even her BF Jarrod is not 5-8.

I thought he was her husband?

"Sqwertz" > wrote in message
...
> On Fri, 18 Jul 2014 10:14:20 -0700, Paul M. Cook wrote:
>
>> Documented by who? The National Height Documentation Society?
>
> Do a web search, Mr. "I Invented the Internet".
>
>> May I
>> voidire their credentials before accepting their gospel fact? What did
>> they
>> do, bozo, hold a tape measure up to him? I met the freaking guy,
>> imbecile.
>
> First you said you "saw them". Then you said you stood right next to
> them. Now you say you met them. That's the typical route most
> habitual liars use to try and support their fantasies.

Have another shot of tequila.

>> You can meet them too, they operate a store in Orange County. Just call
>> and
>> ask the staff when they will be in and see for yourself.
>
> Why don't you just call them and ask them how tall they are? And make
> sure to record the conversation. Because so far all we have is your
> word against documented facts.

Why don't you. They have a Web site. Complete with GASP company phone
number.

Ask Brandi who paid for ber boob job.







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On Friday, July 18, 2014 7:41:45 PM UTC-4, Sqwertz wrote:
> On Fri, 18 Jul 2014 10:14:20 -0700, Paul M. Cook wrote:
>
>
>
> > Documented by who? The National Height Documentation Society?
>
>
>
> Do a web search, Mr. "I Invented the Internet".
>
>
>
> > May I
>
> > voidire their credentials before accepting their gospel fact? What did they
>
> > do, bozo, hold a tape measure up to him? I met the freaking guy, imbecile.
>
>
>
> First you said you "saw them". Then you said you stood right next to
>
> them. Now you say you met them. That's the typical route most
>
> habitual liars use to try and support their fantasies.
>
>
>
> > You can meet them too, they operate a store in Orange County. Just call and
>
> > ask the staff when they will be in and see for yourself.
>
>
>
> Why don't you just call them and ask them how tall they are? And make
>
> sure to record the conversation. Because so far all we have is your
>
> word against documented facts.
>
>
>
> -sw

Careful! When Paulie gets caught in a lie, he runs away and pouts. Tell us again, Kook, how that domino's pizza was cooked but frozen in the middle. I'm sure domino's would like the nobel prize for explaining how that is physically possible. BWAHAHAHAHAHHAHAHAHAHAHAHA!

"Sqwertz" > wrote in message
...
> On Fri, 18 Jul 2014 20:07:59 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> Why don't you just call them and ask them how tall they are? And make
>>> sure to record the conversation. Because so far all we have is your
>>> word against documented facts.
>>
>> Why don't you. They have a Web site. Complete with GASP company phone
>> number.
>
> I don't need to call them - I already know the truth. It's unanimous
> except for you.
>

Yeah, complete with official height information of TV personalities.



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Paul M. Cook wrote:

> Everything on those shows is scripted.

-snip-

> It's TV. TV is fake.

We shouldn't oversimplify. It's possible to create a version of reality
by taking lots and lots of video and editing it down to something a
small percentage of its original size. Move directors often shoot far
more footage than they use.

If a reality show takes 24 hours of video and concocts a one-hour
episode out of it, are they accurately representing what happened? No,
but that doesn't necessarily mean it was scripted, either.

I do agree with you completely, though, that most TV, including all
so-called reality shows, are total rubbish. I have never seen any of
them and hope to go to my grave being able to make that statement. I
find my own reality quite entertaining enough, thank you.

-S-

On 7/19/2014 10:44 AM, Steve Freides wrote:

> I do agree with you completely, though, that most TV, including all
> so-called reality shows, are total rubbish. I have never seen any of
> them and hope to go to my grave being able to make that statement. I
> find my own reality quite entertaining enough, thank you.

Some have a little value for an episode or two. I found Ice Road
Truckers and Swamp People interesting because I was unaware of them.
For the most part, it can be summed up in less than an hour, one time.
I don't need six seasons of it.

OTOH, I do find shows like Brain Games and The Science of Stupid to be
both entertaining and educational.

John wrote:
> On Sat, 19 Jul 2014 10:44:18 -0400, "Steve Freides" >
> wrote:
>
>> I do agree with you completely, though, that most TV, including all
>> so-called reality shows, are total rubbish. I have never seen any of
>> them (...)
>
> It's always interesting to read the opinion of an expert.

Why, thank you, that was very kind.

-S-