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01 Feb 16 - 10:45 AM (#3769880) Subject: BS: you tube chefs/Cooks From: GUEST,HiLo I like to cook and I am fairly good at it. I often find myself on you tube sussing out the chefs and cooks. I have found a few that I quite enjoy.Titlis busy kitchen is my favourite. Not only does she provide interesting and simple recipes, she is very funny. I also enjoy the original naked chef, not Jamie Oliver. The original guy does quite a few traditional British things, very good. Food wishes is one of my favourites, great recipes, lovely, clear presentation and a good sense of humour. Many of the people I watch do simplified versions of recipes, or their own take on Indian, Italian, Chinese or Thai, none of them claim to be authentic but the recipes are good. I was just wondering if anyone else watches cooking on you tube and has any favourites they might like to share. |
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01 Feb 16 - 10:53 AM (#3769883) Subject: RE: BS: you tube chefs/Cooks From: GUEST,Raggytash Am I correct in thinking you live on the American side of the pond Hilo? If so you may have missed one of the UK's celebrity chefs, a man named James Martin. Unlike many so called celebrity chefs this man shows it (to my mind) properly. Copious amounts of butter and/or cream go into most of his recipes and he takes good food and makes it superb. |
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01 Feb 16 - 11:02 AM (#3769885) Subject: RE: BS: you tube chefs/Cooks From: GUEST,HiLo Thank you, I will have to check him out..once you say butter and cream I am hooked. |
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01 Feb 16 - 12:42 PM (#3769900) Subject: RE: BS: you tube chefs/Cooks From: gnu Titlis busy kitchen... hahahaaaa... I am still laughing. Thanks, HiLo. https://www.youtube.com/watch?v=nh0J6C36vWU |
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01 Feb 16 - 01:54 PM (#3769914) Subject: RE: BS: you tube chefs/Cooks From: Steve Shaw I have learned a huge amount about Italian cookery from Gennaro Contaldo's Youtubes. Subscribe to his channel and you get a new one about every couple of weeks. Have a go at his Italian lamb stew. Gennaro was Jamie Oliver!s mentor. He keeps things nice and simple and we've had many a gorgeous dish inspired by him, though I'm not one for slavishly following recipes. |
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01 Feb 16 - 02:47 PM (#3769924) Subject: RE: BS: you tube chefs/Cooks From: GUEST,HiLo Thanks Steve, I will check him out. I love Italian, the simple goodness of it amazes me. I could easily eat my way across Italy. I think they are the best cooks in the world! I will be having a go at the lamb stew for sure. gnu, glad you enjoyed Titli Nihan, check out her video Titli boils an egg, very funny. Raggytash, for the time being I am on the Canadian side of the pond and have learned to make poutine, Halifax donaiRs and hot Hamburg sandwiches ( mince) and Bedford chicken burgers! |
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01 Feb 16 - 03:31 PM (#3769937) Subject: RE: BS: you tube chefs/Cooks From: Stilly River Sage When I was in college and starting out on my own my mother made a three ring binder for each of us with some of our favorite recipes. In this day and age, when my children ask for recipes, I often scan and email, sometimes text (if the instructions are brief), but I have also made a series of videos and put them on YouTube. They're not public, though I suppose someone could stumble upon them. Often times someone has already made a good one (in the same informal manner as I did), so I send the link. |
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01 Feb 16 - 04:06 PM (#3769940) Subject: RE: BS: you tube chefs/Cooks From: Steve Shaw Don't leave the anchovies out, HiLo! And I get the butcher to dice some shoulder of lamb. A kilo of lamb serves four generously. I add a few more spuds than he does so that it's a complete meal without having to bother with the bread. I may have to do a bit of trimming of the lamb at home, but leg just isn't be same. A final tip is to not add the peas if you're making the stew the day before (the ideal), but add them a few minutes before serving up so that they keep their fresh green colour. |
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01 Feb 16 - 04:14 PM (#3769942) Subject: RE: BS: you tube chefs/Cooks From: GUEST,HiLo Thanks for the tips Steve, I will take your advice. I would never leave out anchovies! Love them. Often just spread them on garlic bread and enjoy them f or lunch!i plan to do this at the weekend. Will let you know how I get on. |
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01 Feb 16 - 04:17 PM (#3769944) Subject: RE: BS: you tube chefs/Cooks From: Steve Shaw Be guided by your instincts, not Gennaro's timings. Cornish lamb seems to take longer than Italian! |
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01 Feb 16 - 04:42 PM (#3769948) Subject: RE: BS: you tube chefs/Cooks From: gnu Thanks, HiLo. The link is https://www.youtube.com/watch?v=FvVucERVbgw Suck eggs, eh? Heheheee. |
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01 Feb 16 - 04:45 PM (#3769950) Subject: RE: BS: you tube chefs/Cooks From: gnu I found this guy You Tube just now. I used to watch his shows. Good stuff. Keith Floyd - Floyd on Fish |
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01 Feb 16 - 09:17 PM (#3769989) Subject: RE: BS: you tube chefs/Cooks From: Steve Shaw I get a lot of inspiration from cookery books too. I have several of Gino D'Acampo's ones. He's really good at keeping things simple, which I need. I love Italian cookery. A book I've got a number of dishes from is Nigellissima (Nigella Lawson, a bloody brilliant cook in m'humble). I bought Nigella Bites on eBay and all the quantities are in American! All "cups" and that sort of thing and everything in Fahrenheit! I also like Hugh Fearnley-Whittingstall, though he can go heavy on the lemon juice! I have two books by Elizabeth David, called French Provincial Cooking and Italian Food. She's wilful but brilliant and inspiring. Her Daube of Beef recipe from the former is to die for, and so simple to do. Do it while it's still winter! Just use bits of streaky bacon instead of her suggested pork rinds. You may find it on The Guardian website. You have to set fire to a small pan of boiling red wine. Weeeeee! |
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01 Feb 16 - 09:36 PM (#3769991) Subject: RE: BS: you tube chefs/Cooks From: GUEST,HiLo I love Nigella Lawson.i don,t think she gets near the respect that she deserves. I have all of her books, great fun just to read. I also have a number of books by Laura Calder, she is excellent on simple French cooking.i have heard of Elizabeth David but I don,t know much about her. Setting fire to things sounds good, I will check up on her for sure. Oh , I must ask Steve, did you put the Chile pepper in lamb stew ? How much, I am Leary of chilies. |
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01 Feb 16 - 09:59 PM (#3769996) Subject: RE: BS: you tube chefs/Cooks From: GUEST,leeneia I just watched three of Titli's videos. Very enjoyable! Thanks for the tip. |
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01 Feb 16 - 10:09 PM (#3769997) Subject: RE: BS: you tube chefs/Cooks From: Steve Shaw There's some chilli in the recipe. When I'm not sure, I add it gently a bit at a time in the form of dried chilli flakes rather than fresh chilli peppers. I think you need a little to give it a lift, though chilli isn't really the point of the thing. You're aiming for warming and mild. I'm very wary of bought chillis. I never know how much to use. I've just made a huge batch of chilli con carne with four pounds of meat. I used two small red chillis from Sainsburys that were supposed to be "medium", half a dried ancho chilli and a dash of sweet chilli relish, and it doesn't need any more and I love chilli! |
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02 Feb 16 - 06:30 AM (#3770039) Subject: RE: BS: you tube chefs/Cooks From: maeve Titli Nihan also has a gardening series: Titli's Busy Garden. |
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02 Feb 16 - 06:41 AM (#3770044) Subject: RE: BS: you tube chefs/Cooks From: GUEST,HiLo She gave up her gardening series about six months ago . Too bad as it also was very good. thanks Gnu , for the reminder about Keith Flyod. I used to watch him quite often. Title has a great recipe for sweet and sour chicken and it is dead easy. as is her recipe for lemon chicken. |
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02 Feb 16 - 09:58 AM (#3770103) Subject: RE: BS: you tube chefs/Cooks From: Charmion My first real cookbook was Elizabeth David's "French Country Cooking", originally a gift from my paternal grandmother to my mother and quickly re-gifted to me as none of its recipes can be adapted to use Campbell's canned soup. Her recipes made me the cook I am today, largely because she always emphasized the taste and feel of the dish and its ingredients and insisted that a cook should learn how food works rather than relying on formulae. "Enough cold water to make a rough dough -- half a cup or a little more", not "add half a cup of cold water and knead for three minutes". Lamb stew is my favourite winter food, bar none. I must look up that Italian guy ... |
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06 Feb 16 - 04:43 PM (#3771025) Subject: RE: BS: you tube chefs/Cooks From: GUEST,HiLo Did the lamb stew... Excellent. Made it for four, three of us ate the lot, very tasty. Have looked at some of his pasta recipes, plan to try a few! thanks Steve, much appreciated. |
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06 Feb 16 - 06:05 PM (#3771038) Subject: RE: BS: you tube chefs/Cooks From: Steve Shaw That's a relief! ;-). Gennaro definitely has the touch. WHY I COOK SO GOOD!!! |