Food Network

[findthefish]

Speaking of Beer TV; There is a show on Mojo (that high def only channel) called Beer Nutz. They travel around the US and visit different cities looking for the biggest "beer nut" they visited Russian River, Anchor, and some other place last week; its a pretty cool show.

That is the same channel Three Sheets is on. I have never actually seen anything on there though. I'll have to check it out, sounds like they have some good shows.

 

[Joe C]

Word. Giada is awesome.

http://img300.imageshack.us/img300/4632/giada001se3.jpg

Second picture is huge.

 

[Great_Neck_Brewer]

Kevin,

Thanks for the link to three sheets, it was interesting.
You are correct, Zane is a tool. He reminds of the kind of guy I would go out with after work, tie one on and then tell everyone the next day at work how
goofy things got.

 

[ColoradoXJ13]

I watch a lot of these shows too, also really like Bizarre Foods with Andrew Zimmern.

 

[JustDave]

Just flipping through the channels and came across Paula Deen.

She took mac & cheese, cut it into squares, wrapped bacon around it, breaded and fried it.

Outstanding.

 

[Greggy]

[ame]http://youtube.com/watch?v=5VkO10zC6QY[/ame]

Greg

 

[Focus]

I've been hooked on Food TV since moving back to the States in '05. I love just about all of 'em:

Alton - learned a ton from him although some of it is a little suspect (ie: Good Eats: Beer)
Paula - I wish she was my mom
Ina - same, but in an uber high-class Martha's Vineyard kind of way
Giada - smokin' hotness IMO, even in her admitidly bobble-headed likeness; and the food looks really good
Cat Cora - ditto; plus she's quasi-southern
Iron Chef America - inspiring
Dinner Impossible - pretty cool, but I don't forsee putting anything I learn there to use
Tony B - both shows are awesome; I wish I were him, but with out the coke and heroine
Thirsty traveler - best job in the world
Bobby flay - grills a mean... well, anything.
Mario - never seen his show, but always a pleasure on ICA
Top Chef - yeah, it's on Bravo, whatever. Like Iron Chef (or more accurately The Next Iron Chef) but with zero class. Kinda like THIC+Jerry Springer
Tyler - love the way he does a different take on a traditional dish.
Nigella - very pretty, and attractive in that she deep-frys fat trimmings and eats them later - yum. However this has led to a bit of a ghetto booty. Not trying to be mean, just calling it like I see it.
Chiarello - have learned a ton for him and gotten a lot of party ideas.

Some of my less favorite:
Rahcael - I gotta say, her smiling at me everywhere from my TV to the Triscuit box freaks me out a little - have learned a lot from 30 min meals.
Emeril - love his food, but Emeril Live just isn't that entertaining to me; plus have you noticed that he's expanding at an alarming rate these days
Zane Lamprey - wow, what a *********. The antithisis (sp?) of Bourdain. Tony is out there communing with the locals, eating what they do, how they eat it, sitting on the floor, eating with his hands or whatever tools the locals do, really communing with their culture. Zane swoops in and wears a piece of flatbread like a hat. I want to b!tch-slap him every time I see him.
Marc Summers - I can leave this guy where he is, thanks, so I don't care for Unwrapped.

All just my humble opinion...

Focus

 

[MikeFlynn74]

Tony B - both shows are awesome; I wish I were him, but with out the coke and heroine

hrmm I dont see where you get this from

 

[Focus]

hrmm I dont see where you get this from

Where I get what from? The fact that he's an ex user or the fact that I don't want to be one myself?

From Wikipedia (quoting his own book):
"Adding to his untamed image, Bourdain is a former user of cocaine, heroin, and LSD. In Kitchen Confidential he writes of his experience in a trendy SoHo restaurant in 1981: "We were high all the time, sneaking off to the walk-in [refrigerator] at every opportunity to 'conceptualize.' Hardly a decision was made without drugs. Pot, quaaludes, cocaine, LSD, psilocybin mushrooms soaked in honey and used to sweeten tea, Seconal, Tuinal, speed, codeine and, increasingly, heroin, which we'd send a Spanish-speaking busboy over to Alphabet City to get."[13]"

 

[MikeFlynn74]

ahh nevermind- I miss read the comment.

 

[Brewsmith]

OK, so back in March (St. Pat's Weekend), I show up to work on a Saturday at my local Harrisburg brewpub and open the bar. Next thing you know, Chef Guy Mitchell (?) is there with a crew to film. He was filming a pilot for a show called Brew-ha-ha where he tours brewpubs. Apparently he was at Lancaster Brewing Co. the night before and was at Appalachian Brewing Co. (mine) that morning. First thing he does is interview a group at my bar who I poured a sample flight for. He then interviewed me about the beers.

I had an idea about a show like that a few months back. I'm glad someone in TV land had the same idea and is at least trying to get it made. I'll keep my eyes out for it.

 

[Rick_R]

I love Good Eats. A friend turned me on to that show, and I'm currently looking to find out how I can get copies of all

The Complete Good Eats Collection

Rick

 

[Rhoobarb]

Speaking of Beer TV; There is a show on Mojo (that high def only channel) called Beer Nutz. ...

If you don't get Mojo, you can watch all the episodes here.

 

[Aleforge]

I've been hooked on Food TV since moving back to the States in '05. I love just about all of 'em:

Alton - learned a ton from him although some of it is a little suspect (ie: Good Eats: Beer)

I kind of just did also, some of his methods were not up to par. But after watching it, I just figured he was showing a quick and dirty way to show an overview of the process. Being only into my second year some things sounded a bit off, as I just watched this episode 10minutes ago for the first time.

For instance,

Bleach - He was at a homebrew shop and I think most around here would agree there are a few better options, expecially for the new guy who might not rinse as well as they should. (starsan) However I have seen a few threads on the topic and some guys use bleach anyhow.

Skunked Flavor - If you get a stray microbe in your beer it will taste like it came out of the back in of a skunk? Maybe he just meant the taste would fall into the "****" range? I hope he wasn't saying that "skunked" beer is infact "infected". But I have never tasted a beer with an infection, but I have learned that the skunked flavor profile comes from the UV effect on Hops.

Mashing - It seemed like he got some grains to "steep" before the boil. Hence why he noted the water should be around 155'F. I have always taken those out once they steep and discard. He tossed them all in for the duration of the boil!

Ice addition - I know guys do this, and I know it "can" work. But the norm always to me was the Ice Bath method.

Aeration - I was instructed here infact to "Stir" the wort or "shake" the carboy to help induce oxygen for the yeast just before the airlock / blowoff goes on? And I know some use oxygen tanks with aquarium stones! He says to walk away like its a bomb at this point.

Hydrometer - I was also under the impression this was Vital to tell when fermentation was complete, not timing out the bubbles!

And does "Dry hopping" mean tossing in whole hops at flame out? I always thought it was a term used when you add hops during the secondary phase?

I am sure this was discussed a long time ago when it came out, and a debate was staged picking it apart and for that I am sorry if I pissed anyone off. I was in a rambling mood this afternoon! =)

 

[BrianP]

My favorite FoodNetwork show is a throwback - Cooking Live. It was hosted by Sara Moulton - she did thec show live nightly with guests - very informative but not pretentious. It was like going to cooking school.

There's another show that's pretty good with Michael Chiarello.