I need help and advice for a celebrity chef ping list

Myself | 08/13/08 | Myself

[Artemis Webb]

I need advice in establishing a Celebrity chef or television chef ping list.

There is an existing food ping list though I'm not sure how active it is. This would not be a place for the exchange of recipes though if that were to happen I wouldn't have an issue with it.

The main purpose would be the diversion from more serious matters to discuss television food personalities and news of interest to "foodies": Rachel Ray, Anthony Bourdain, Bobby Flay, Mario Batali, Jacques Pépin, Paula Deen and so on.

[snugs]

Brtish ones

Nigella
Jamie Oliver

Also I enjoy hearing about American ones and different ways of cooking and also similar dishes but often eaten at different times of the day.

[Artemis Webb]

I had Nigella Lawson on the list already but I added Jamie Oliver.

I was not aware that the British didn't eat pancakes for breakfast. I think they have it right. At least for ME pancakes in the morning is such a massive carbohydrate overload that I'm dragging a few hours later.

I'm wondering how carlo’s recipe would be substituting Creme fraiche for the sour cream?

[mad_as_he$$]

In the US we get Ramsey on Hell's Kitchen and now an American version of the Kitchen Nightmares. Also BBC America runs his older shows endlessly.

For what it is worth one of the best meals I have ever had was at an inn on the banks of the Thames about three miles from Windsor Castle. Can't remember the name but it had been there for many centuries and had been updated and was quit comfy. roast Beef, peas, mashed potatoes and Yorkshire pudding all done to perfection and served on a blazing hot plate.

[snugs]

Sounds as it would work I have been using creme fraise for quite a few things that otherwise I would use double (heavy) cream.

On the subject of pancakes real British ones are very thin not as thin as the French crepes but more that size and do not have any raising ingredients in them and us Brits always like to have a go at tossing them.

Christmas cakes out of the oven and now on rack cooling before I prick them and sprinkle brandy over then wrap in baking parchment and foil and put away for several months. I will feed them with brandy every 2 or 3 weeks though.

[snugs]

Sounds a great meal I love my food served piping hot on a hot plate but often forget to put the plate in the top oven.

[Mamzelle]

Put me on your list. I love Food Network.

[Artemis Webb]

Those are beautiful and I’m sure they are even more so when it comes time to present them!

I make rum cakes for friends every Christmas. They are just bliss! :)

[Artemis Webb]

You’ve been added to the list.
Thank you! :o)

[Mamzelle]

Where do I buy duck fat? It’s my latest ambition to make duck confit.

[Artemis Webb]

http://www.clubsauce.com/DuckFatbyMoreThanGourmet-idv-96-22.html

You might also try Amazon as they have a lot of gourmet foods available.

There is an expensive restaurant in Kansas City with very popular burgers. The chef makes no secret of the fact that he adds duck fat to the burgers. I’ve never had a chance to go up there and try them but it’s on my list of things to do next time I’m there!

[Mamzelle]

There's an outfit out of Miami that will ship duck fat, but they use dry ice and it is very expensive. I have one recipe that suggests making your first confit with pork lard, then saving that fat in the freezer because it'll be mixed with duck fat from the first few ducks you cook.

Making confit is like pot roasting the duck completely covered in fat rather than water. That has to be good. Then you drain off the fat, pull the meat off the bones and make cassoulet.

[Artemis Webb]

I'm just shooting from the hip here but lard has such a strong and distinct taste I can't imagine your confit would not taste like it was cooked in lard for a very long time. That's just my uneducated guess. :(

[Mamzelle]

Thanks for the link. I’m going to order some of that as a seasoning—but a confit that I have in mind will need at least a quart.

[Mamzelle]

Yeah, that’s why I haven’t tried it yet. Maybe I can get a market to order some for me.

[Conspiracy Guy]

Justin was a hoot

[Conspiracy Guy]

My chain of scrabbled egg restaurants folded.

[lainie]

I’d like to be added but I’m curious how it will go. The chefs are so varied. Some are cool because they’re cool, some because they’re good cooks, some because they’re so awful they’re fun to hate.

[SnarlinCubBear]

Thanks again for the ping. Glad Carlo3b was smoked out of hiding.... ;)

[Artemis Webb]

Hi lainie.

I've added you to the ping list.

Since you ask how it will go I'll be happy to share a little on how I envision it:

First of all I am sure this will be a low volume ping list. I don't want to bother everyone sometime there is a book signing by Sandra Lee at the local Barnes & Noble. I don't want to ping everyone every time Rachael Ray adds some “yumm-o” product to her empire.

Within the last couple of months THESE are the types of stories I would have pinged:

http://www.freerepublic.com/focus/f-chat/2057019/posts
http://www.freerepublic.com/focus/f-news/2023098/posts
http://www.freerepublic.com/focus/f-chat/2060600/posts

In other words I want it to be fun and occasional as news merits instead of being a constant source of annoyance. If you have ever been on a very active ping list you'll know what I mean. Of course once I ping a thread I have no control over the direction the thread takes and that is how it should be. I hope this helps.

Yours,
A. Webb

[Marie2]

Well, my favorite is Lidia Bostanavich (sp?) I am not able to watch cooking shows very often, but she comes across as the real deal.