New World Cooking Shows

Chicken Tikka Masala? Are you having a laugh? That's hardly obscure or non traditional. Most supermarkets sell the ready meal and sauce.



It's British, like Chop Suey is American.

What next, fish and chips?

I believe he's being cheeky. And the video was made for a mostly American (not British audience).

The video might be aimed towards us Americans, but, as was pointed out, the stuff is available at many supermarkets and online grocers. It's okay for what it is,but, you'd do better to head over to 6th Street (Manhattan) and get the real deal. (and as always, the restaurant staff might even give a musical and dance performance, for no extra charge).


Never have gotten into online shows for cooking. Too many on regular t.v. (including the standard totally free channels..
My watching is not about preparing a dish, can do that on my own (although not what they're making). I enjoy some of the competition and the final product (often not agreeing with the snooty judges). I also enjoy the non-competitive shows (though not all of them)

"Bear Grills" His recipes feature such delicacies as Crispy Tarantula.

We love te British Baking Show and all the different names they use for common ingredients.
ealso get lots of baking tips when Harry Hollywood and Mary Berry go over the recipes in their "master Baker" serieses.

The only thing I hate about many of the competition cooking and baking is the denial of hygiene.
In the Brit Baking shows, I dont know how many tims I see the bakers scratch thir heads or rub their faces and then knead the dough. They have more than yeast in their loaves. Im sure bacteriophages are a breedin like Ebola.

I worked in a bakery and a meat cutting operation in between sentences and I was pretty good and fast at making puff pastries .The boss, a guy name Ciotti was a Stalin about keeping clean tools , surfaces, and our skin. We were among thw first bakers to wear beard nets and hair nets (not just baker hats). Meat, same thing and I was amaster boner.

Paul Hollywood, and Mary Berry no longer does it. It moved to C4 two years ago and all the cast left except for Hollywood.

Prue Leith is much better than Mary Berry.

Ive seen the newer cast too and the only reason I liked Mary Berry better is that she was a real baker like Hollywood.

Also, The Brit terms often need a lexicon.
Strong Flour
Caster sugar
Bootah

cooking shows are good through shows we can get knowledge of what we are eating is this beneficial for our health and what will be its impact on us after eating it.

I've got her cook book from the 70s. I used it as a student. Some of the recipes are really crap, like one which had instant whip as an ingredient.

You don't make any allowances for your weird terminology, so why should we? How much is a stick of butter?

Actually her book is good for one thing, handy conversion charts to turn American measurements into normal ones.

Strong flour is what you use for bread and such, it has a high gluten content, unlike plain flour for cakes.

Cilantro? WTF is that?

Well, two observations on the current direction this thread has taken.

1. Talking about cooking shows (though I consume cooking shows as food porn and at this moment in my life will likely cook the dishes myself) and yes... Tikka Masala is accessible everywhere (US, UK, beyond)... I love how Babish deconstructs the meal to create his own version of the dish.
2. Looking for internet shows that have to don't have the production budgets of the BBC or the Food Network, etc.... Babish for example had to build up his viewer base to get his professional studio setup that he has these days.

My question is/was asked more to bring about cooks and food scientists that have to rely on their own merits, style, personalities themselves and not a $ multimillion studio system to back them up. And questions on why you are attracted to their content.

Is their cooking techniques accessible? Is it their sense of humor or charisma that keeps you watching? Etc....

My New World Cooking thread title was a poor choice admittedly. It clearly muddled up the premise of my foodie thread.

I don't crave cilantro ... but I actually enjoy it (when it now when it rears its leafy green head). When I first was exposed to it? I despised its soapyesque flavor but grown to appreciate it more especially when it comes (mostly hidden flavor wise) in spicy Bánh mì sammiches.

We don't call it that. Fresh coriander is what we call it.



I'm at a loss.

In that case I'm a great fan of Raymond Blanc. His desserts are sublime.

Banh Mi = my absolutely favourite lunch on workdays. I'm struggling to find a good one now that my office has relocated to the posher end of town!

I watch a lot of cooking shows, mostly on Netflix.

Ugly Delicious
Salt, Fat, Acid, Heat
The Mind of a Chef
Chef's Table
Parts Unknown

I also like the competition shows:

Great British Baking Show
Chopped
Master Chef
Beat Bobby Flay

I used to really like Knife Fight but it isn't on anymore.

Honestly, about all I watch are cooking shows. I find them relaxing. I get some good ideas. Mostly though I think it's wishful thinking on my part. I'm a decent cook but really wish I were better at it/could afford better ingredients.

Right now I AM actually working as a cook.

Ugly Delicious is probably my favorite Netflix cooking show. I adore David Chang.