chickenlass Posted April 22, 2008 Share Posted April 22, 2008 Has anyone here been watching the Great British Menu programme on BBC2 during the week at all?? I don't eat fur or feather and I have nothing against anyone who does [my husband is a real carnivore]but I know I can be a bit squeamish but I can remember last week thinking that some of the recipes would have been better suited to being included in a Harry Potter story ..that is a Witches cookery book ..One of the chefs last week Incorporated a Cockerels Comb and Ducks tongue into his menu ...I love food and I'm all for new ideas but what with the thought of cooking a Cockerels Comb etc and then seeing all this "Froth" that seems to be the "in thing" to serve with everything I am starting to wonder if they are loosing the plot or is it me?? Quote Link to comment Share on other sites More sharing options...
theherd123 Posted April 22, 2008 Share Posted April 22, 2008 I cant say as i have been watching the programme but it does sound like they have lost the plot doesnt it! Quote Link to comment Share on other sites More sharing options...
chelsea Posted April 22, 2008 Share Posted April 22, 2008 no it isnt just you I think great british food should be just that - just plain old great british food, I know these chefs like to put coulis (sp!) and froth and zig zags of sauce all over everything, but surely the best thing they could do is just cook great british ingredients well and let the food do the talking. Quote Link to comment Share on other sites More sharing options...
Snowy Posted April 22, 2008 Share Posted April 22, 2008 Doesn't sound appetising at all does it Talking of which - did anyone see Bear Grylls Survival Skills on Sunday evening? He was in the Sahara desert looking for water. When he found it, he also found a little frog in the spring. I thought 'how sweet', then he bit it's head off!!!!! And ate it!!!! I suppose a cockerels comb and a ducks tongue might be better, at least they would be cooked first. Quote Link to comment Share on other sites More sharing options...
Keanie Bean Posted April 22, 2008 Share Posted April 22, 2008 Eww sounds a bit too much for me. Fish and chips anyone? Sarah.x Quote Link to comment Share on other sites More sharing options...
Guest Posted April 22, 2008 Share Posted April 22, 2008 I watched that last week - can't say I was very impressed with the menu of the chef that did the cocks comb. Too much messing about with his food - trying to make it look like a work of art. I realise that food needs to be visually appealing, but all the froth and nonsence he faffed about with would put me right off. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 22, 2008 Share Posted April 22, 2008 They try to outdo each other will more and more obscure and silly offerings. "Fillet of a fenny snake, in the cauldron boil and bake; Eye of newt, and toe of frog, wool of bat, and tongue of dog, adder’s fork, and blind worm’s sting, lizard’s leg, and howlet’s wing – for a charm of pow’rful trouble, like a hell-broth, boil and bubble". How long before we see this whole recipe dished up. It is British I suppose! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted April 22, 2008 Share Posted April 22, 2008 did anyone see Bear Grylls Survival Skills on Sunday evening? Didn't see the cookery programme but have watched lots of Bear Grylls - standing joke now in our family, how far into the programme till he strips off all his clothes . (I'm not complaining .) Quote Link to comment Share on other sites More sharing options...
Snowy Posted April 22, 2008 Share Posted April 22, 2008 did anyone see Bear Grylls Survival Skills on Sunday evening? Didn't see the cookery programme but have watched lots of Bear Grylls - standing joke now in our family, how far into the programme till he strips off all his clothes . (I'm not complaining .) Must have missed that bit! Hm, I do need to watch it again, just in case I'm ever stranded in the Sahara ..... Quote Link to comment Share on other sites More sharing options...
Paola Posted April 22, 2008 Share Posted April 22, 2008 "Fillet of a fenny snake, I did a double take Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted April 22, 2008 Share Posted April 22, 2008 Must have missed that bit! Hm, I do need to watch it again, just in case I'm ever stranded in the Sahara ..... I didn't watch that programme so can't confirm if there was any nudity . We watch his progs on Discovery - nudity guaranteed . Quote Link to comment Share on other sites More sharing options...
Louise Posted April 23, 2008 Share Posted April 23, 2008 I saw GBM on Sunday and was completely grossed out by the ingredients the chef who did ducks tounge and cockerel combs used I will try almost anything but it was truly disgusting Quote Link to comment Share on other sites More sharing options...
chickenlass Posted April 23, 2008 Author Share Posted April 23, 2008 They try to outdo each other will more and more obscure and silly offerings. "Fillet of a fenny snake, in the cauldron boil and bake; Eye of newt, and toe of frog, wool of bat, and tongue of dog, adder’s fork, and blind worm’s sting, lizard’s leg, and howlet’s wing – for a charm of pow’rful trouble, like a hell-broth, boil and bubble". How long before we see this whole recipe dished up. It is British I suppose! Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 23, 2008 Share Posted April 23, 2008 A couple of years back we were invited to a meal at a local Michelin star restaurant and I had a dish that included a cocks comb. I have come to the conclusion that the food served by reatuarants that are either trying to obtain or keep Michelin stars is like the the emperor's new clothes and complete food s"Ooops, word censored!"ery it has nothing to do with good ingredients and tasty dishes. BTW the cocks comb was just spongy and tateless it was there purely for effect Quote Link to comment Share on other sites More sharing options...
chickenlass Posted April 23, 2008 Author Share Posted April 23, 2008 I'm glad I'm not alone in my concerns...A friend pointed out that if your going to kill an animal you may as well eat as much off it as you can but I just can't get my head around some of these knew ideas..as Chickencam has just pointed out...the cockerels cob was tastless and spongy! Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted April 23, 2008 Share Posted April 23, 2008 I totally agree with everything being said. I really dislike 'cheffy' cooking, since when did gravy turn into jus? And don't get me started on vertical food I watched The Hairy Bikers cookery programme on the last couple of nights and really enjoy their Northern food cooking, their fish pie looked delish the hot pot looked pretty good too, although not sure about the black puddin':shock: Tessa Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted April 23, 2008 Share Posted April 23, 2008 although not sure about the black puddin':shock: Tessa Ay oop, you can't beat a nice bit of black pudding . I grew up in Bury and that's pretty much the spiritual home of black pudding I believe . The market used to reek of it cooking on the stalls there and my Dad regularly used to buy himself a portion to eat as my Mum dragged him around there doing her veggie shopping In all honesty it's not actually something that I'm overly fond of personally but it is real, regional British food, unlike some of the bizarre recipes you're talking about. I think I'll stick to a nice Lancashire hot pot and jam roly poly with custard Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted April 23, 2008 Share Posted April 23, 2008 The Hairy Bikers went to Bury market to buy all the meat for their Hot Pot, they cooked it at the market too. I love food markets and Bury looked just fab. Tessa Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 23, 2008 Share Posted April 23, 2008 The Hairy Bikers are great and they cook real food Quote Link to comment Share on other sites More sharing options...
Guest Posted April 23, 2008 Share Posted April 23, 2008 the hot pot looked pretty good too, although not sure about the black puddin':shock: Tessa i made that ages ago and it was gorgeous see http://club.omlet.co.uk/forum/viewtopic.php?p=332157&highlight=black+pudding+hairy+bikers#332157 Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted April 24, 2008 Share Posted April 24, 2008 I often use black pudding in stews, it makes lovely gravy (definitely NOT jus!). I love it fried or grilled too, but was bemused to see it cold and sliced on buffet tables in the West Midlands; I'd never seen it served that way! If Bury is the spiritual home of the Black Pudding, what are other places the spiritual home of? Birmingham will always be associated with pork scratchings for me Quote Link to comment Share on other sites More sharing options...