Reply to: Heston Blumenthal

[PRC1964]

We made his "slow roast it for 7 hours" leg of lamb over the summer.

It was the best lamb I can remember having.

[Mailman]

'I am a chef, I am an artiste, an auteur'..............zzzzzzzzzzzz - what a boar.

What, he's a Saffa?

Regards

Mailman

[WindyAnna]

Mmmm when he cooks something so slowly at at such a low temperature that it actually starts to go off rather than cook - I'm not the only person I know who has had a really bad stomach from the Fat Duck.

And the leather ice cream is disgusting.

I still admire him but if I was in the vicinity I'd always go to the Waterside Inn rather than the Fat Duck - staff are friendlier too!

[Ruprect]

Yeah, I've no objection to programmes in which the cook entertains - except that most of them do it to boost their own egos and to say to the world "I can cook better than you do" when all they can do is to cook differently to anyone else

Unless you're AWT, in which case you are just an average chef that's been around too long and gets away with it.

[KathyWoolfe]

A good point - and of course to entertain the viewer, which Blumenthal does admirably.

Yeah, I've no objection to programmes in which the cook entertains - except that most of them do it to boost their own egos and to say to the world "I can cook better than you do" when all they can do is to cook differently to anyone else

[DimPrawn]

he is a much hyped food stylist.

I agree its theatre.

And this stuff about 'science' and 'perfection' is nonsense - for that to be true he would have to design each taste for each taster and combination thereof.

draws on Brillat-Savarin a lot of the time for his 'genius'.

mixes samples for a very niche market who are whores to connoseurship.

but good for him he is making a packet from it all.

I work the IT Contractor market the same way.

[Fishface]

he is a much hyped food stylist.

I agree its theatre.

And this stuff about 'science' and 'perfection' is nonsense - for that to be true he would have to design each taste for each taster and combination thereof.

draws on Brillat-Savarin a lot of the time for his 'genius'.

mixes samples for a very niche market who are whores to connoseurship.

but good for him he is making a packet from it all.

[Zorba]

Most of the cooking programmes on TV are there to make the cook seem good, not the food or the way they cook.

A good point - and of course to entertain the viewer, which Blumenthal does admirably.

[KathyWoolfe]

For sure, it isn't. Which is why I said that it makes great theatre.

Hey, I'm just saying that if your other great chefs can cook something without getting a flippin mig welder and some cloth from Tutenkhamen's bandages in the pot, maybe Heston's gilding the lily a tad?

Most of the cooking programmes on TV are there to make the cook seem good, not the food or the way they cook.

[Zorba]

The show isn't called "Heston's normal steak" though is it!!?!

For sure, it isn't. Which is why I said that it makes great theatre.

Hey, I'm just saying that if your other great chefs can cook something without getting a flippin mig welder and some cloth from Tutenkhamen's bandages in the pot, maybe Heston's gilding the lily a tad?

[Ruprect]

No, no, no, you've got me all wrong. The quality of the meat itself is paramount - they sell some real shoe leather in the supermarkets here (I use a butcher or at a push CostCo). I'm saying that the whole ceremony he went through to prepare his steak was, in my opinion, over-ornate. He could have achieved the same effect through the 'normal' cooking method and cut out a lot of his pre-steps.

The show isn't called "Heston's normal steak" though is it!!?!

[Zorba]

Attitudes like that mean I don't bother buying steak in the UK

Beef is a meat which takes a lot of time and care to get right. The best I've had literally melted in the mouth (that was in brazil) and was the most amazing taste. The worse is tough as old boots (thats in the UK) and made me wish i'd ordered a burger

No, no, no, you've got me all wrong. The quality of the meat itself is paramount - they sell some real shoe leather in the supermarkets here (I use a butcher or at a push CostCo). I'm saying that the whole ceremony he went through to prepare his steak was, in my opinion, over-ornate. He could have achieved the same effect through the 'normal' cooking method and cut out a lot of his pre-steps.

[Spacecadet]

achieved the same effects by chucking a steak in a hot pan and serving it with a lump of butter.

Attitudes like that mean I don't bother buying steak in the UK

Beef is a meat which takes a lot of time and care to get right. The best I've had literally melted in the mouth (that was in brazil) and was the most amazing taste. The worse is tough as old boots (thats in the UK) and made me wish i'd ordered a burger

[Zorba]

What he said. He constantly learns so he can understand processes, what makes food taste good, how flavours infuse, combine etc. He is also incredibly creative and diligent; always striving for perfection. It has taken him to the very top of his profession so I don't think its overstating it to call him a genius.

I think it's great food theatre, but the man himself appears ever so arrogant and I still have my doubts about the improvements he makes to the taste.

I remember one episode where he was making the perfect steak, and he roasted a big beef joint for a day, cut a middle bit out, blowtorched it, etc etc etc then chucked it in a hot pan and served it with a lump of butter. It looked lovely but I can't help thinking that he would have achieved the same effects by chucking a steak in a hot pan and serving it with a lump of butter.

[Ruprect]

'I am a chef, I am an artiste, an auteur'..............zzzzzzzzzzzz - what a boar.

Also he doesn't come across as arrogant. And bore