"Jacques Pépin is an icon. He's been teaching Americans how to cook for
longer than many of today's chefs have been alive. Since 1975, he has
published more than two dozen cookbooks and starred in 15 television
series €” 13 of them produced by KQED in San Francisco. "Jacques Pépin:
Heart & Soul," his newest €” and, he says, his last €” will air on PBS
stations later this month. In August, he was named the recipient of the
first Julia Child Award, which will be presented at the Smithsonian's
National Museum of American History in Washington, D.C., on Oct. 22.

...."

http://www.latimes.com/food/la-fo-ja...905-story.html

gtr wrote:
> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
> longer than many of today's chefs have been alive. Since 1975, he has
> published more than two dozen cookbooks and starred in 15 television
> series €” 13 of them produced by KQED in San Francisco. "Jacques Pépin:
> Heart & Soul," his newest €” and, he says, his last €” will air on PBS
> stations later this month. In August, he was named the recipient of the
> first Julia Child Award, which will be presented at the Smithsonian's
> National Museum of American History in Washington, D.C., on Oct. 22.
>
> ..."
>
> http://www.latimes.com/food/la-fo-ja...905-story.html
>

Icon is right, will be watching for this program.

On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:

>"Jacques Pépin is an icon. He's been teaching Americans how to cook for
>longer than many of today's chefs have been alive. Since 1975, he has
>published more than two dozen cookbooks and starred in 15 television
>series — 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>Heart & Soul," his newest — and, he says, his last — will air on PBS
>stations later this month. In August, he was named the recipient of the
>first Julia Child Award, which will be presented at the Smithsonian's
>National Museum of American History in Washington, D.C., on Oct. 22.
>
>http://www.latimes.com/food/la-fo-ja...905-story.html

Being such a long time admirer of Pepin why did you need to ask about
cutlets... I know why, Pepin's knife skills are not very admirable,
he's a proponet of pounding his meat... Martin Yan's culinary skills
are far, FAR superior to Pepin's. Julia couldn't cook a lick... she
became popular with the cooking show personality circuit for being
first is all... she was first but one of the worst.

On 9/5/2015 4:53 PM, wrote:
> On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:
>
>> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
>> longer than many of today's chefs have been alive. Since 1975, he has
>> published more than two dozen cookbooks and starred in 15 television
>> series — 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>> Heart & Soul," his newest — and, he says, his last — will air on PBS
>> stations later this month. In August, he was named the recipient of the
>> first Julia Child Award, which will be presented at the Smithsonian's
>> National Museum of American History in Washington, D.C., on Oct. 22.
>>
>> ..."
>>
>> http://www.latimes.com/food/la-fo-ja...905-story.html
>
> I will watch for that - loved his shows combined with Julia
>
I can still catch old reruns of him and Julia on PBS from time to time.

Jill

Brooklyn1 wrote:
> On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:
>
>> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
>> longer than many of today's chefs have been alive. Since 1975, he has
>> published more than two dozen cookbooks and starred in 15 television
>> series — 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>> Heart & Soul," his newest — and, he says, his last — will air on PBS
>> stations later this month. In August, he was named the recipient of the
>> first Julia Child Award, which will be presented at the Smithsonian's
>> National Museum of American History in Washington, D.C., on Oct. 22.
>>
>> http://www.latimes.com/food/la-fo-ja...905-story.html
>
> Being such a long time admirer of Pepin why did you need to ask about
> cutlets... I know why, Pepin's knife skills are not very admirable,
> he's a proponet of pounding his meat...

I seem to have noticed him do that in past shows too.

> Martin Yan's culinary skills
> are far, FAR superior to Pepin's.

Yan really CAN cook.

What the man can do with one cleaver is akin to magical.

> Julia couldn't cook a lick... she
> became popular with the cooking show personality circuit for being
> first is all... she was first but one of the worst.

Her cookbook sales and length on PBS beg to differ.

There was also:

https://www.youtube.com/watch?v=4mY4Qi7J4ag

"Brooklyn1" st-st-st-stuttered out...
...

> Being such a long time admirer of Pepin why did you need to ask about
> cutlets...

I never even said I knew who he was, doofus.

> I know why...

Glad you had a minor satori. Probably time for your nap.

On Sat, 5 Sep 2015 15:28:32 -0600, la voz del norte >
wrote:

>Brooklyn1 wrote:
>> On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:
>>
>>> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
>>> longer than many of today's chefs have been alive. Since 1975, he has
>>> published more than two dozen cookbooks and starred in 15 television
>>> series — 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>>> Heart & Soul," his newest — and, he says, his last — will air on PBS
>>> stations later this month. In August, he was named the recipient of the
>>> first Julia Child Award, which will be presented at the Smithsonian's
>>> National Museum of American History in Washington, D.C., on Oct. 22.
>>>
>>> http://www.latimes.com/food/la-fo-ja...905-story.html
>>
>> Being such a long time admirer of Pepin why did you need to ask about
>> cutlets... I know why, Pepin's knife skills are not very admirable,
>> he's a proponet of pounding his meat...
>
>I seem to have noticed him do that in past shows too.
>
>> Martin Yan's culinary skills
>> are far, FAR superior to Pepin's.
>
>Yan really CAN cook.
>
>What the man can do with one cleaver is akin to magical.
>
>> Julia couldn't cook a lick... she
>> became popular with the cooking show personality circuit for being
>> first is all... she was first but one of the worst.
>
>Her cookbook sales and length on PBS beg to differ.

Do you relly believe she wrote her cookbooks... NOT!

>There was also:
>
>https://www.youtube.com/watch?v=4mY4Qi7J4ag

The Galloping Gourmet, another foodtv personalty who's a kitchen
klutz. Pitifully few of the popular foodtv personalities can cook,
they have the right look and entertainment attitude/schtick is all...
hire them to work in a real kitchen 90% would be told to go to lunch
and not come back. Gotta remember those shows are taped and heavily
edited, reshot, and edited again, plus there's a crew of professional
cooks behind the scene who prepares the food for camera.

"gtr" > wrote in message news:201509051308455969-xxx@yyyzzz...
> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
> longer than many of today's chefs have been alive. Since 1975, he has
> published more than two dozen cookbooks and starred in 15 television
> series - 13 of them produced by KQED in San Francisco. "Jacques Pépin:
> Heart & Soul," his newest - and, he says, his last - will air on PBS
> stations later this month. In August, he was named the recipient of the
> first Julia Child Award, which will be presented at the Smithsonian's
> National Museum of American History in Washington, D.C., on Oct. 22.
>
> ..."
>
> http://www.latimes.com/food/la-fo-ja...905-story.html
>

I met Jacques many years ago, before he was on TV. We became pretty good
friends and cooked together on more than one occasion.

I told him: "Jacques, I tell you, you have lost your French accent being
here in the U.S. Go visit you mother and get that accent back, it will make
you a star."

True story.

Brooklyn1 wrote:
> On Sat, 5 Sep 2015 15:28:32 -0600, la voz del norte >
> wrote:
>
>> Brooklyn1 wrote:
>>> On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:
>>>
>>>> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
>>>> longer than many of today's chefs have been alive. Since 1975, he has
>>>> published more than two dozen cookbooks and starred in 15 television
>>>> series — 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>>>> Heart & Soul," his newest — and, he says, his last — will air on PBS
>>>> stations later this month. In August, he was named the recipient of the
>>>> first Julia Child Award, which will be presented at the Smithsonian's
>>>> National Museum of American History in Washington, D.C., on Oct. 22.
>>>>
>>>> http://www.latimes.com/food/la-fo-ja...905-story.html
>>>
>>> Being such a long time admirer of Pepin why did you need to ask about
>>> cutlets... I know why, Pepin's knife skills are not very admirable,
>>> he's a proponet of pounding his meat...
>>
>> I seem to have noticed him do that in past shows too.
>>
>>> Martin Yan's culinary skills
>>> are far, FAR superior to Pepin's.
>>
>> Yan really CAN cook.
>>
>> What the man can do with one cleaver is akin to magical.
>>
>>> Julia couldn't cook a lick... she
>>> became popular with the cooking show personality circuit for being
>>> first is all... she was first but one of the worst.
>>
>> Her cookbook sales and length on PBS beg to differ.
>
> Do you relly believe she wrote her cookbooks... NOT!

Oh?

Let me guess, the CIA did?

Lol.

(embedded pun)


>> There was also:
>>
>> https://www.youtube.com/watch?v=4mY4Qi7J4ag
>
> The Galloping Gourmet, another foodtv personalty who's a kitchen
> klutz. Pitifully few of the popular foodtv personalities can cook,
> they have the right look and entertainment attitude/schtick is all...
> hire them to work in a real kitchen 90% would be told to go to lunch
> and not come back. Gotta remember those shows are taped and heavily
> edited, reshot, and edited again, plus there's a crew of professional
> cooks behind the scene who prepares the food for camera.

Kerr was unafraid to wallow cheerfully in his failures.

Whatever he was as a cook, he was an even better entertainer.

taxed and spent wrote:
> "gtr" > wrote in message news:201509051308455969-xxx@yyyzzz...
>> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
>> longer than many of today's chefs have been alive. Since 1975, he has
>> published more than two dozen cookbooks and starred in 15 television
>> series - 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>> Heart & Soul," his newest - and, he says, his last - will air on PBS
>> stations later this month. In August, he was named the recipient of the
>> first Julia Child Award, which will be presented at the Smithsonian's
>> National Museum of American History in Washington, D.C., on Oct. 22.
>>
>> ..."
>>
>> http://www.latimes.com/food/la-fo-ja...905-story.html
>>
>
> I met Jacques many years ago, before he was on TV. We became pretty good
> friends and cooked together on more than one occasion.

Very cool.

> I told him: "Jacques, I tell you, you have lost your French accent being
> here in the U.S. Go visit you mother and get that accent back, it will make
> you a star."
>
> True story.

Wow.

I think he took your advice!

On Sat, 5 Sep 2015 17:11:04 -0700, "taxed and spent"
> wrote:

>
>"gtr" > wrote in message news:201509051308455969-xxx@yyyzzz...
>> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
>> longer than many of today's chefs have been alive. Since 1975, he has
>> published more than two dozen cookbooks and starred in 15 television
>> series - 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>> Heart & Soul," his newest - and, he says, his last - will air on PBS
>> stations later this month. In August, he was named the recipient of the
>> first Julia Child Award, which will be presented at the Smithsonian's
>> National Museum of American History in Washington, D.C., on Oct. 22.
>>
>> ..."
>>
>> http://www.latimes.com/food/la-fo-ja...905-story.html
>>
>
>I met Jacques many years ago, before he was on TV. We became pretty good
>friends and cooked together on more than one occasion.
>
>I told him: "Jacques, I tell you, you have lost your French accent being
>here in the U.S. Go visit you mother and get that accent back, it will make
>you a star."
>
>True story.

LIAR, you've never cooked anything.

Je�us wrote:

>>> I guarantee my cutlery skills are twice as fast as both of them
>>> together... I can bone a 20 pound fresh ham in under 30 seconds,
>>> smoked 20 seconds... I've had more practice, and I'm far more
>>> physically fit, not everyone can sling heavy hunks of meat like
>>> they're chicken eggs... think about four hams/four turkeys per
>>> roasting pan... btw, I can crack eggs four at a time, feeding 400
>>> hundred hungry men in under 25 minutes you learn how... and I can in
>>> heavy seas with greenies washing over the bridge... those two skinny
>>> wimps would be in the head wrapped around a commode dry heaving and
>>> crying for their mommies. Those two are not real cooks, both are
>>> absolute fakes. I've not seen anyone on foodtv who can do real
>>> cooking, none would know where to begin feeding 400 four times a day
>>> including baking breads, pies, cakes, cookies, etc... those two fools
>>> would lie down whimpering with their thumbs up their ass. Probably up
>>> each others ass... Pepin is obviously a faggot.
>>>
>>
>> omg, yeah, let us know when you have your first cooking show, or first
>> cookbook published, or are considered an authority/expert on anything
>> culinary.
>
> Sheldon's just a demented and deluded old drunk, trying to fantasise
> about how great he was. I'm sure you could flip a coin in his rectum
> too, either some close relative or some tougher guy in the 'hood'
> reamed his ass out decades ago on a regular basis.
>

I'd pay at least a nickle to see him kick your scrawny Auzzie ass.

But I'd drop a sawbuck to malform you myself.

"gtr" > wrote in message news:201509051308455969-xxx@yyyzzz...
> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
> longer than many of today's chefs have been alive. Since 1975, he has
> published more than two dozen cookbooks and starred in 15 television
> series €” 13 of them produced by KQED in San Francisco. "Jacques Pépin:
> Heart & Soul," his newest €” and, he says, his last €” will air on PBS
> stations later this month. In August, he was named the recipient of the
> first Julia Child Award, which will be presented at the Smithsonian's
> National Museum of American History in Washington, D.C., on Oct. 22.
>
> ..."
>
> http://www.latimes.com/food/la-fo-ja...905-story.html

Yay! I can't wait! I will happily watch his shows again and again. He is
one of the best!

"la voz del norte" > wrote in message
...
> Brooklyn1 wrote:
>> On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:
>>
>>> "Jacques Pépin is an icon. He's been teaching Americans how to cook for
>>> longer than many of today's chefs have been alive. Since 1975, he has
>>> published more than two dozen cookbooks and starred in 15 television
>>> series - 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>>> Heart & Soul," his newest - and, he says, his last - will air on PBS
>>> stations later this month. In August, he was named the recipient of the
>>> first Julia Child Award, which will be presented at the Smithsonian's
>>> National Museum of American History in Washington, D.C., on Oct. 22.
>>>
>>> http://www.latimes.com/food/la-fo-ja...905-story.html
>>
>> Being such a long time admirer of Pepin why did you need to ask about
>> cutlets... I know why, Pepin's knife skills are not very admirable,
>> he's a proponet of pounding his meat...
>
> I seem to have noticed him do that in past shows too.
>
>> Martin Yan's culinary skills
>> are far, FAR superior to Pepin's.
>
> Yan really CAN cook.
>
> What the man can do with one cleaver is akin to magical.
>
>> Julia couldn't cook a lick... she
>> became popular with the cooking show personality circuit for being
>> first is all... she was first but one of the worst.
>
> Her cookbook sales and length on PBS beg to differ.
>
> There was also:
>
> https://www.youtube.com/watch?v=4mY4Qi7J4ag

I love to watch Martin too but I hate it when he says "a tiny bit" of
whatever he is putting in, then puts what to me is a lot of it. I also love
to watch Julia and any of her recipes that I have tried have been delicious

"la voz del norte" > wrote in message
...
> Brooklyn1 wrote:
>> On Sat, 5 Sep 2015 15:28:32 -0600, la voz del norte >
>> wrote:
>>
>>> Brooklyn1 wrote:
>>>> On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:
>>>>
>>>>> "Jacques Pépin is an icon. He's been teaching Americans how to cook
>>>>> for
>>>>> longer than many of today's chefs have been alive. Since 1975, he has
>>>>> published more than two dozen cookbooks and starred in 15 television
>>>>> series - 13 of them produced by KQED in San Francisco. "Jacques Pépin:
>>>>> Heart & Soul," his newest - and, he says, his last - will air on PBS
>>>>> stations later this month. In August, he was named the recipient of
>>>>> the
>>>>> first Julia Child Award, which will be presented at the Smithsonian's
>>>>> National Museum of American History in Washington, D.C., on Oct. 22.
>>>>>
>>>>> http://www.latimes.com/food/la-fo-ja...905-story.html
>>>>
>>>> Being such a long time admirer of Pepin why did you need to ask about
>>>> cutlets... I know why, Pepin's knife skills are not very admirable,
>>>> he's a proponet of pounding his meat...
>>>
>>> I seem to have noticed him do that in past shows too.
>>>
>>>> Martin Yan's culinary skills
>>>> are far, FAR superior to Pepin's.
>>>
>>> Yan really CAN cook.
>>>
>>> What the man can do with one cleaver is akin to magical.
>>>
>>>> Julia couldn't cook a lick... she
>>>> became popular with the cooking show personality circuit for being
>>>> first is all... she was first but one of the worst.
>>>
>>> Her cookbook sales and length on PBS beg to differ.
>>
>> Do you relly believe she wrote her cookbooks... NOT!
>
> Oh?
>
> Let me guess, the CIA did?
>
> Lol.
>
> (embedded pun)
>
>
>>> There was also:
>>>
>>> https://www.youtube.com/watch?v=4mY4Qi7J4ag
>>
>> The Galloping Gourmet, another foodtv personalty who's a kitchen
>> klutz. Pitifully few of the popular foodtv personalities can cook,
>> they have the right look and entertainment attitude/schtick is all...
>> hire them to work in a real kitchen 90% would be told to go to lunch
>> and not come back. Gotta remember those shows are taped and heavily
>> edited, reshot, and edited again, plus there's a crew of professional
>> cooks behind the scene who prepares the food for camera.
>
> Kerr was unafraid to wallow cheerfully in his failures.
>
> Whatever he was as a cook, he was an even better entertainer.

My mom hated to cook but she was very enamored with him and always watched
his show and purchased whatever he was selling. She was very excited when
he opened a healthy dinner delivery business in this area. She was going to
order her food from him. But then she must have forgotten or something.
She never did and apparently his business failed. I had looked into it.
The food didn't appeal to me and it seemed very expensive which was likely
why it never panned out.

"Brooklyn1" wrote in message
...


>I guarantee my cutlery skills are twice as fast as both of them
>together... I can bone a 20 pound fresh ham in under 30 seconds,
>smoked 20 seconds... I've had more practice, and I'm far more
>physically fit, not everyone can sling heavy hunks of meat like
>they're chicken eggs... think about four hams/four turkeys per
>roasting pan... btw, I can crack eggs four at a time, feeding 400
>hundred hungry men in under 25 minutes you learn how... and I can in
>heavy seas with greenies washing over the bridge... those two skinny
>wimps would be in the head wrapped around a commode dry heaving and
>crying for their mommies. Those two are not real cooks, both are
>absolute fakes. I've not seen anyone on foodtv who can do real
>cooking, none would know where to begin feeding 400 four times a day
>including baking breads, pies, cakes, cookies, etc... those two fools
>would lie down whimpering with their thumbs up their ass. Probably up
>each others ass... Pepin is obviously a faggot.
>
>

Seriously Your feeding 400 cats four times a day? Your in a whole new
category of crazy cat lady;-)


Robert

wrote:
>
> "Robert" wrote:
> >Seriously Your feeding 400 cats four times a day? Your in a whole new
> >category of crazy cat lady;-)
>
> Oh is that it ? I thought it was booze talking and yapping.

He talks about feeding 400 semen several times a day like he did all
the work himself. There were many chefs taking care of the others.
sheldon was just one of many.

Robert wrote in rec.food.cooking:

> "Brooklyn1" wrote in message
> ...
>
>
> > I guarantee my cutlery skills are twice as fast as both of them
> > together... I can bone a 20 pound fresh ham in under 30 seconds,
> > smoked 20 seconds... I've had more practice, and I'm far more
> > physically fit, not everyone can sling heavy hunks of meat like
> > they're chicken eggs... think about four hams/four turkeys per
> > roasting pan... btw, I can crack eggs four at a time, feeding 400
> > hundred hungry men in under 25 minutes you learn how... and I can in
> > heavy seas with greenies washing over the bridge... those two skinny
> > wimps would be in the head wrapped around a commode dry heaving and
> > crying for their mommies. Those two are not real cooks, both are
> > absolute fakes. I've not seen anyone on foodtv who can do real
> > cooking, none would know where to begin feeding 400 four times a day
> > including baking breads, pies, cakes, cookies, etc... those two
> > fools would lie down whimpering with their thumbs up their ass.
> > Probably up each others ass... Pepin is obviously a faggot.
> >
> >
>
> Seriously Your feeding 400 cats four times a day? Your in a whole new
> category of crazy cat lady;-)
>
>
> Robert

Smile, he lacks telling you he was not alone. He's shown enough to see
over time that he actually was Navy and worked in the cooking area.
It's not clear if he was an FSA who 'fit there best so stayed longer'
but was actually not a CS (used to be called MS) rate. Maybe he was,
maybe not.

A good Chief will assist someone in swapping rates (job fields) if the
one they are in didn't fit. I assisted 2 of mine to become CS's
(cooks) because it clearly made them happier.

What i can tell (and other Navy have mentioned) is he clearly lacks the
upper management level of that job. Thats no slam as he's no 20 year
retired vet. He did 1, maybe 2 tours at most. His knowledge level
seems E4 or junior E5. There's nothing wrong with that. Many people
move on and maybe he inherited that estate about then and moved on?
Dunno. Most here have no military service at all.

That said, I wish he'd chill out on some of the posts but as said, I am
not his mommie.

Carol

--

Gary wrote in rec.food.cooking:

> wrote:
> >
> > "Robert" wrote:
> > > Seriously Your feeding 400 cats four times a day? Your in a whole
> > > new category of crazy cat lady;-)
> >
> > Oh is that it ? I thought it was booze talking and yapping.
>
> He talks about feeding 400 seamen several times a day like he did all
> the work himself. There were many chefs taking care of the others.
> sheldon was just one of many.

Yup. There would be 20 cooks and almost as many FSAs to assist.

Carol

--

wrote in rec.food.cooking:

> On Sun, 06 Sep 2015 09:59:21 -0400, Gary > wrote:
>
> > wrote:
> >>
> >> "Robert" wrote:
> >> >Seriously Your feeding 400 cats four times a day? Your in a whole
> new >> >category of crazy cat lady;-)
> >>
> >> Oh is that it ? I thought it was booze talking and yapping.
> >
> > He talks about feeding 400 semen several times a day like he did all
> > the work himself. There were many chefs taking care of the others.
> > sheldon was just one of many.
>
> Plus I have never heard anyone from any navy saying 'all I want to do
> is eat navy food the rest of my life and I will be content' lol

Actually, for what it is, it's pretty good. Sure, I can do better at
home but any recipe made for 4 servings is easier to make well than one
for 300. They tend to prioritize for things that make well in bulk.

--

Julie Bove wrote:

>> Her cookbook sales and length on PBS beg to differ.
>>
>> There was also:
>>
>> https://www.youtube.com/watch?v=4mY4Qi7J4ag
>
> I love to watch Martin too but I hate it when he says "a tiny bit" of
> whatever he is putting in, then puts what to me is a lot of it. I also
> love to watch Julia and any of her recipes that I have tried have been
> delicious


He also repeats every instruction twice, or more.

That can be tiresome.

Julie Bove wrote:
>
> "la voz del norte" > wrote in message
> ...
>> Brooklyn1 wrote:
>>> On Sat, 5 Sep 2015 15:28:32 -0600, la voz del norte >
>>> wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>> On Sat, 5 Sep 2015 13:08:45 -0700, gtr > wrote:
>>>>>
>>>>>> "Jacques Pépin is an icon. He's been teaching Americans how to
>>>>>> cook for
>>>>>> longer than many of today's chefs have been alive. Since 1975, he has
>>>>>> published more than two dozen cookbooks and starred in 15 television
>>>>>> series - 13 of them produced by KQED in San Francisco. "Jacques
>>>>>> Pépin:
>>>>>> Heart & Soul," his newest - and, he says, his last - will air on PBS
>>>>>> stations later this month. In August, he was named the recipient
>>>>>> of the
>>>>>> first Julia Child Award, which will be presented at the Smithsonian's
>>>>>> National Museum of American History in Washington, D.C., on Oct. 22.
>>>>>>
>>>>>> http://www.latimes.com/food/la-fo-ja...905-story.html
>>>>>
>>>>> Being such a long time admirer of Pepin why did you need to ask about
>>>>> cutlets... I know why, Pepin's knife skills are not very admirable,
>>>>> he's a proponet of pounding his meat...
>>>>
>>>> I seem to have noticed him do that in past shows too.
>>>>
>>>>> Martin Yan's culinary skills
>>>>> are far, FAR superior to Pepin's.
>>>>
>>>> Yan really CAN cook.
>>>>
>>>> What the man can do with one cleaver is akin to magical.
>>>>
>>>>> Julia couldn't cook a lick... she
>>>>> became popular with the cooking show personality circuit for being
>>>>> first is all... she was first but one of the worst.
>>>>
>>>> Her cookbook sales and length on PBS beg to differ.
>>>
>>> Do you relly believe she wrote her cookbooks... NOT!
>>
>> Oh?
>>
>> Let me guess, the CIA did?
>>
>> Lol.
>>
>> (embedded pun)
>>
>>
>>>> There was also:
>>>>
>>>> https://www.youtube.com/watch?v=4mY4Qi7J4ag
>>>
>>> The Galloping Gourmet, another foodtv personalty who's a kitchen
>>> klutz. Pitifully few of the popular foodtv personalities can cook,
>>> they have the right look and entertainment attitude/schtick is all...
>>> hire them to work in a real kitchen 90% would be told to go to lunch
>>> and not come back. Gotta remember those shows are taped and heavily
>>> edited, reshot, and edited again, plus there's a crew of professional
>>> cooks behind the scene who prepares the food for camera.
>>
>> Kerr was unafraid to wallow cheerfully in his failures.
>>
>> Whatever he was as a cook, he was an even better entertainer.
>
> My mom hated to cook but she was very enamored with him and always
> watched his show and purchased whatever he was selling. She was very
> excited when he opened a healthy dinner delivery business in this area.
> She was going to order her food from him. But then she must have
> forgotten or something. She never did and apparently his business
> failed. I had looked into it. The food didn't appeal to me and it
> seemed very expensive which was likely why it never panned out.


I had no idea he ended up in your part of the country.

Fascinating.

He was ahead of his time as now boxed home delivery meals are a proven
business model.

http://community.seattletimes.nwsour...0&slug=pkerr01

Graham Kerr spent the first half of his life becoming the most famous
cook in the world: a television entertainer who at the height of his
1960s fame as "The Galloping Gourmet" was seen by 200 million people in
38 countries, sold 14 million cookbooks and circled the world 28 times.

Kerr has spent the second half of his life galloping away from that
image, that food, that money, that lifestyle.

Once the life of the party, he now wants to save your life.

Kerr has become a Christian convert, an apostle of healthy eating and an
apologetic parent. He's migrated from an 11,000-square-foot mansion with
pool on Chesapeake Bay to a 1,300-square-foot home built snug as a ship,
overlooking the Skagit Valley he is working to save.

In short, he walks the talk, baring his soul to provide an example of
the possibilities of reform, redemption and change.

Yet, there's still enough showman in him to know that preaching makes
bad TV. At 69, and having reinvented his cuisine to eschew fat,
cholesterol, cream, alcohol and eggs, he faces the greatest challenge of
his life: making health as fun as hedonism.

As always, it is Kerr's wife, Treena, who is central to his new
direction. One cannot understand Graham without trying to understand the
pair's tumultuous, passionate and doggedly loyal relationship. He
cheated on her, she went crazy on him, and yet — having first fallen for
each other when he was 11 and she was 10, and having been married nearly
half a century — they are indivisible halves of a remarkable whole.

http://bangordailynews.com/2011/03/2...a-fresh-scene/

Aside from his home garden, Kerr’s passions these days include what’s
growing in the backyard of his church, the Hillcrest Christian
Fellowship in Mount Vernon, Wash.

Kerr said a small group of congregants met and asked: “What on earth can
a small group of people do to help our community be happier and feel
hope in the future?” Their answer was concrete: Eat more plants, grow
plants and get to know one another.

The three-quarter-acre garden gives people a chance to see what it’s
like to grow food, Kerr said.

“Second, we could get our older bodies outdoors and dig and show people
you don’t have to sit in an Easyboy chair after 60. And we could get to
know each other in a much easier way than sitting in a pew,” he said.

The harvest goes to a food bank. After the first harvest, 180 pounds of
produce went to “people who are shut-ins and couldn’t get out,” Kerr said.

All too often, food banks have trouble storing fresh produce, he said.
So he hopes to get a few donors to buy a bus that can be retrofitted
with shelves and travel where it’s needed.

“I don’t see myself as a national figure like Jamie Oliver,” Kerr said.
“I want to do a small thing and do it well and do it until it’s done. If
that’s replicated, I could not be a happier person.”

On 9/6/2015 9:59 AM, Gary wrote:
> wrote:
>>
>> "Robert" wrote:
>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>> category of crazy cat lady;-)
>>
>> Oh is that it ? I thought it was booze talking and yapping.
>
> He talks about feeding 400 semen several times a day like he did all
> the work himself. There were many chefs taking care of the others.
> sheldon was just one of many.
>
Great typo there, Gary!

Jill

Gary wrote:
> wrote:
>>
>> "Robert" wrote:
>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>> category of crazy cat lady;-)
>>
>> Oh is that it ? I thought it was booze talking and yapping.
>
> He talks about feeding 400 semen several times a day like he did all
> the work himself. There were many chefs taking care of the others.
> sheldon was just one of many.
>

Dude, I guess he took it seriously!

wrote:
> On Sun, 06 Sep 2015 09:59:21 -0400, Gary > wrote:
>
>> wrote:
>>>
>>> "Robert" wrote:
>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>>> category of crazy cat lady;-)
>>>
>>> Oh is that it ? I thought it was booze talking and yapping.
>>
>> He talks about feeding 400 semen several times a day like he did all
>> the work himself. There were many chefs taking care of the others.
>> sheldon was just one of many.
>
> Plus I have never heard anyone from any navy saying


Shaddup biotch.

You need to be out of here too, and damned soon!

On Sun, 06 Sep 2015 09:59:21 -0400, Gary > wrote:

wrote:
>>
>> "Robert" wrote:
>> >Seriously Your feeding 400 cats four times a day? Your in a whole new
>> >category of crazy cat lady;-)
>>
>> Oh is that it ? I thought it was booze talking and yapping.
>
>He talks about feeding 400 semen several times a day like he did all
>the work himself. There were many chefs taking care of the others.
>sheldon was just one of many.

Nope, one cook for each 24 hour duty stint... with three cooks on
board two did rotating cooking duty and one baked every day, all on a
90 day rotation as well. The only help were mess cooks, they worked
the spud locker (spuds were pared by machine), served on the steam
line (only time they were permitted in the galley), worked the
scullery, and policed the mess decks... only the one duty cook
prepared meals, there was barely enough room in a DD's galley for one
cook, more than one cook at a time would be very dangerous. There are
no chefs in the US military.

"jmcquown" > wrote in message
...
> On 9/6/2015 9:59 AM, Gary wrote:
>> wrote:
>>>
>>> "Robert" wrote:
>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>>> category of crazy cat lady;-)
>>>
>>> Oh is that it ? I thought it was booze talking and yapping.
>>
>> He talks about feeding 400 semen several times a day like he did all
>> the work himself. There were many chefs taking care of the others.
>> sheldon was just one of many.
>>
> Great typo there, Gary!
>
> Jill

Yeah, that had me LOL too.

Cheri

On Sun, 06 Sep 2015 10:38:03 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> On Sun, 06 Sep 2015 09:59:21 -0400, Gary > wrote:
>>
>> > wrote:
>> >>
>> >> "Robert" wrote:
>> >> >Seriously Your feeding 400 cats four times a day? Your in a whole
>> new >> >category of crazy cat lady;-)
>> >>
>> >> Oh is that it ? I thought it was booze talking and yapping.
>> >
>> > He talks about feeding 400 semen several times a day like he did all
>> > the work himself. There were many chefs taking care of the others.
>> > sheldon was just one of many.
>>
>> Plus I have never heard anyone from any navy saying 'all I want to do
>> is eat navy food the rest of my life and I will be content' lol
>
>Actually, for what it is, it's pretty good. Sure, I can do better at
>home but any recipe made for 4 servings is easier to make well than one
>for 300. They tend to prioritize for things that make well in bulk.

None of that is true or there'd be no fine restaurants or bakeries.
Truth is the ingredients the navy receives are far better quality than
any used by civilians, every cut of beef the navy receives is the best
of USDA Prime... some few navy cooks weren't very good, especially on
the larger vessels but for the most part navy chow was better than
what you eat at home. It's far easier to cook better quality food in
large quantity than in small amounts. Most of what's served at large
fancy schmancy restaurants nowadays is prepared at huge wholesale
commissaries, they've adopted military style cookery to ensure
consistant quality. You dine at fast food joints, probably mostly
from convenience stores and roach coaches, you don't cook anything,
you've just proven that fact again, for the umpteenth time. I know
very well who here cooks and who only talks... you don't even make
sense when you talk cooking... you're a 4F loser and you were NEVER in
the US Navy.

On 9/6/2015 1:45 PM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 9/6/2015 9:59 AM, Gary wrote:
>>> wrote:
>>>>
>>>> "Robert" wrote:
>>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>>>> category of crazy cat lady;-)
>>>>
>>>> Oh is that it ? I thought it was booze talking and yapping.
>>>
>>> He talks about feeding 400 semen several times a day like he did all
>>> the work himself. There were many chefs taking care of the others.
>>> sheldon was just one of many.
>>>
>> Great typo there, Gary!
>>
>> Jill
>
> Yeah, that had me LOL too.
>
> Cheri

It certainly seemed to fit who Gary was replying to.

Jill

"jmcquown" > wrote in message
...
> On 9/6/2015 1:45 PM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 9/6/2015 9:59 AM, Gary wrote:
>>>> wrote:
>>>>>
>>>>> "Robert" wrote:
>>>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>>>>> category of crazy cat lady;-)
>>>>>
>>>>> Oh is that it ? I thought it was booze talking and yapping.
>>>>
>>>> He talks about feeding 400 semen several times a day like he did all
>>>> the work himself. There were many chefs taking care of the others.
>>>> sheldon was just one of many.
>>>>
>>> Great typo there, Gary!
>>>
>>> Jill
>>
>> Yeah, that had me LOL too.
>>
>> Cheri
>
> It certainly seemed to fit who Gary was replying to.
>
> Jill

Didn't it just! LOL


Cheri

Brooklyn1 wrote:
> Most of what's served at large
> fancy schmancy restaurants nowadays is prepared at huge wholesale
> commissaries, they've adopted military style cookery to ensure
> consistant quality.


That is a steaming load of horse shit.

You make shit up as you go.

On Sun, 6 Sep 2015 13:34:03 -0600, la voz del norte >
wrote:

> Brooklyn1 wrote:
> > Most of what's served at large
> > fancy schmancy restaurants nowadays is prepared at huge wholesale
> > commissaries, they've adopted military style cookery to ensure
> > consistant quality.
>
>
> That is a steaming load of horse shit.
>
> You make shit up as you go.

He's talking about chain eateries that ship it in... so now you know
that he thinks Olive Garden and Applebee's are fancy restaurants.

--

sf

On 9/6/2015 2:06 PM, sf wrote:
> On Sun, 6 Sep 2015 13:34:03 -0600, la voz del norte >
> wrote:
>
>> Brooklyn1 wrote:
>>> Most of what's served at large
>>> fancy schmancy restaurants nowadays is prepared at huge wholesale
>>> commissaries, they've adopted military style cookery to ensure
>>> consistant quality.
>>
>>
>> That is a steaming load of horse shit.
>>
>> You make shit up as you go.
>
> He's talking about chain eateries that ship it in... so now you know
> that he thinks Olive Garden and Applebee's are fancy restaurants.
>

If he means the regular Sysco truck run, yes there are plenty of chains
that do that.

I would not call them fancy, and I would not say that the food served is
prep'd in a commissary.

But it's Sheldon, so hyperbole is the order of the day.

jmcquown wrote:
>
> On 9/6/2015 1:45 PM, Cheri wrote:
> >
> > "jmcquown" > wrote in message
> > ...
> >> On 9/6/2015 9:59 AM, Gary wrote:
> >>> wrote:
> >>>>
> >>>> "Robert" wrote:
> >>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
> >>>>> category of crazy cat lady;-)
> >>>>
> >>>> Oh is that it ? I thought it was booze talking and yapping.
> >>>
> >>> He talks about feeding 400 semen several times a day like he did all
> >>> the work himself. There were many chefs taking care of the others.
> >>> sheldon was just one of many.
> >>>
> >> Great typo there, Gary!
> >>
> >> Jill
> >
> > Yeah, that had me LOL too.
> >
> > Cheri
>
> It certainly seemed to fit who Gary was replying to.
>
> Jill

LOL. Just so you both know - I purposely spelled it that way. Just
giving him back a little of his gutter talk. Did you notice that Carol
"fixed" the spelling when she replied? heh heh

On 9/6/2015 2:34 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 9/6/2015 1:45 PM, Cheri wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 9/6/2015 9:59 AM, Gary wrote:
>>>>> wrote:
>>>>>>
>>>>>> "Robert" wrote:
>>>>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>>>>>> category of crazy cat lady;-)
>>>>>>
>>>>>> Oh is that it ? I thought it was booze talking and yapping.
>>>>>
>>>>> He talks about feeding 400 semen several times a day like he did all
>>>>> the work himself. There were many chefs taking care of the others.
>>>>> sheldon was just one of many.
>>>>>
>>>> Great typo there, Gary!
>>>>
>>>> Jill
>>>
>>> Yeah, that had me LOL too.
>>>
>>> Cheri
>>
>> It certainly seemed to fit who Gary was replying to.
>>
>> Jill
>
> LOL. Just so you both know - I purposely spelled it that way. Just
> giving him back a little of his gutter talk. Did you notice that Carol
> "fixed" the spelling when she replied? heh heh
>

A deft misspelling it was indeed ;-)

On 9/6/2015 4:34 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 9/6/2015 1:45 PM, Cheri wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 9/6/2015 9:59 AM, Gary wrote:
>>>>> wrote:
>>>>>>
>>>>>> "Robert" wrote:
>>>>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>>>>>> category of crazy cat lady;-)
>>>>>>
>>>>>> Oh is that it ? I thought it was booze talking and yapping.
>>>>>
>>>>> He talks about feeding 400 semen several times a day like he did all
>>>>> the work himself. There were many chefs taking care of the others.
>>>>> sheldon was just one of many.
>>>>>
>>>> Great typo there, Gary!
>>>>
>>>> Jill
>>>
>>> Yeah, that had me LOL too.
>>>
>>> Cheri
>>
>> It certainly seemed to fit who Gary was replying to.
>>
>> Jill
>
> LOL. Just so you both know - I purposely spelled it that way. Just
> giving him back a little of his gutter talk. Did you notice that Carol
> "fixed" the spelling when she replied? heh heh
>
Yes, she corrected it.

Jill

On Sun, 06 Sep 2015 13:51:29 -0400, Brooklyn1
> wrote:

>Truth is the ingredients the navy receives are far better quality than
>any used by civilians,

LOL, you're losing your marbles.

On Sun, 06 Sep 2015 12:48:50 -0400, jmcquown >
wrote:

>On 9/6/2015 9:59 AM, Gary wrote:
>> wrote:
>>>
>>> "Robert" wrote:
>>>> Seriously Your feeding 400 cats four times a day? Your in a whole new
>>>> category of crazy cat lady;-)
>>>
>>> Oh is that it ? I thought it was booze talking and yapping.
>>
>> He talks about feeding 400 semen several times a day like he did all
>> the work himself. There were many chefs taking care of the others.
>> sheldon was just one of many.
>>
>Great typo there, Gary!

I don't think that was a typo.

On 9/6/2015 3:43 PM, Je�us wrote:
> On Sun, 06 Sep 2015 13:51:29 -0400, Brooklyn1
> > wrote:
>
>> Truth is the ingredients the navy receives are far better quality than
>> any used by civilians,
>
> LOL, you're losing your marbles.
>

WTF do YOU know about how OUR Navy sources food?

Anything?

Brooklyn1 wrote in rec.food.cooking:

> On Sun, 06 Sep 2015 10:38:03 -0500, "cshenk" > wrote:
>
> > wrote in rec.food.cooking:
> >
> >> On Sun, 06 Sep 2015 09:59:21 -0400, Gary > wrote:
> >>
> >> > wrote:
> >> >>
> >> >> "Robert" wrote:
> >> >> >Seriously Your feeding 400 cats four times a day? Your in a
> whole >> new >> >category of crazy cat lady;-)
> >> >>
> >> >> Oh is that it ? I thought it was booze talking and yapping.
> >> >
> >> > He talks about feeding 400 semen several times a day like he did
> all >> > the work himself. There were many chefs taking care of the
> others. >> > sheldon was just one of many.
> >>
> >> Plus I have never heard anyone from any navy saying 'all I want to
> do >> is eat navy food the rest of my life and I will be content' lol
> >
> > Actually, for what it is, it's pretty good. Sure, I can do better
> > at home but any recipe made for 4 servings is easier to make well
> > than one for 300. They tend to prioritize for things that make well
> > in bulk.
>
> None of that is true or there'd be no fine restaurants or bakeries.
> Truth is the ingredients the navy receives are far better quality than
> any used by civilians, every cut of beef the navy receives is the best
> of USDA Prime... some few navy cooks weren't very good, especially on
> the larger vessels but for the most part navy chow was better than
> what you eat at home. It's far easier to cook better quality food in
> large quantity than in small amounts. Most of what's served at large
> fancy schmancy restaurants nowadays is prepared at huge wholesale
> commissaries, they've adopted military style cookery to ensure
> consistant quality. You dine at fast food joints, probably mostly
> from convenience stores and roach coaches, you don't cook anything,
> you've just proven that fact again, for the umpteenth time. I know
> very well who here cooks and who only talks... you don't even make
> sense when you talk cooking... you're a 4F loser and you were NEVER in
> the US Navy.

Sheldon, you are wrong in so many ways but the main one is about
knowing the real deal on Navy cooking from the logistics point. That
only proves you never made more than junior level E5 as a cook in the
Navy. There is no shame in that.

Stop- lying to the folks where who know little of real Navy life. For
you, it is a dim memory of a short time in your life.

Carol, ITCS Ret, 1983-2009


--