YOU HAVE ALL FAILED ME
Feb. 29th, 2012 11:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
james_davis_nicollWHY DID NOBODY INFORM ME THAT THERE IS A Worst Cooks in America SHOW? IT CAN HARDLY BE OTHER THAN AWESOME (although a canadian version would be even better. I MUST SEE THIS SHOW.
james_davis_nicoll
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Date: 2012-03-01 04:48 am (UTC)But the first few episodes have some memorably horrific food.
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Date: 2012-03-01 04:40 am (UTC)no subject
Date: 2012-03-01 04:55 am (UTC)I started watching it in the middle of the last season. I think James needs to see it.
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Date: 2012-03-01 05:38 am (UTC)no subject
Date: 2012-03-01 05:39 am (UTC)Vanilla extract in particular; I suspect a good chef could in fact get vanilla in a chicken dish to work well.
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Date: 2012-03-01 05:43 am (UTC)no subject
Date: 2012-03-01 07:07 am (UTC)no subject
Date: 2012-03-01 02:35 pm (UTC)no subject
Date: 2012-03-01 03:41 pm (UTC)God. That's either gonna be heavenly or awful
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Date: 2012-03-02 10:19 am (UTC)I can't imagine vanilla chicken working at all well, though. Vanilla -even really good vanilla - is a really serious flavor when used in any quantity. And poultry can be unforgiving at the best of times; I made a Turkey night before last, (because I need stock, and therefor need the carcass), and my wife and I tossed around using garlic as a major flavor but rejected it because it could too easily be discordant. And honestly: M and I are pretty serious foodies, and pretty good cooks. Someone out there might be able to make Vanilla Chicken work, but I don't know who that person is, and I can't even conceive of what it would be like. If I were a contender for Worst Cooks in America, I certainly wouldn't try it. But then again, I'm familar with food.
[1]Almost certainly the ice cream was nominally vanilla, but IIRC, it was just "white". That is, it was a properly prepared ice cream with no pronounced flavor -just a sweet frozen stirred custard. Vanilla in small amounts is often an important base note in lost of sweet dishes, but used properly its actually a really pronounced and distinct flavor.
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Date: 2012-03-01 06:13 am (UTC)no subject
Date: 2012-03-01 07:37 am (UTC)Sophie Grigson has a vanilla chicken recipe (of the scrape-out-a-vanilla-pod kind) available, so I should think that's yummy.
Round here, I'm rarely looking for things to use up leftover vanilla in, to put it mildly.
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Date: 2012-03-01 04:28 pm (UTC)no subject
Date: 2012-03-01 02:27 pm (UTC)There are plenty of folks who think that if a pepper is green, it's ripe. It was funny the first time I tried to explain that a green bell pepper is an unripe bell pepper, the 50th time it was a bit befuddling to realize how many people didn't understand that; and after the 100th time I began to feel like a voice in the wilderness.
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Date: 2012-03-01 03:35 pm (UTC)no subject
Date: 2012-03-01 04:02 pm (UTC)The idea that there is a bell pepper that stays green when ripe is on par with Big Foot sightings. Closer investigation always proves the variety in question ripens to red/orange/yellow. Or is a furry blanket in a cooler.
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Date: 2012-03-01 06:22 am (UTC)Quick everyone, placate James with something
Date: 2012-03-01 08:01 am (UTC)http://www.npr.org/blogs/krulwich/2012/02/24/147367644/six-legged-giant-finds-secret-hideaway-hides-for-80-years
The relation to a cooking show is obviously that they look tasty. But I do think it's an interesting story on its own terms and the giant bugs are cute. Even though they are Australian, they are not even mad venomous and mean.
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Date: 2012-03-01 04:10 pm (UTC)no subject
Date: 2012-03-01 04:41 pm (UTC)no subject
Date: 2012-03-01 05:01 pm (UTC)And yeah, cuddling bugs, how cool is that!
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Date: 2012-03-01 02:12 pm (UTC)no subject
Date: 2012-03-01 04:32 pm (UTC)no subject
Date: 2012-03-01 03:44 pm (UTC)British Version
Date: 2012-03-02 02:19 pm (UTC)