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Picking at TV Cooking Shows

Who watches The Cooking Channel and its ilk and picks at the details? I can't help myself. I notice such things as when people fail to pronounce the first "r" in turmeric, or when someone squeezes a lime through their fingers even though there are no seeds to catch...you get the idea. It makes me feel not so nice, but I can't stop!

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  1. I just saw Jamie Dean cut a pineapple for fruit salad and didn't cut the core out. He just diced the whole thing up! As he was doing that we was discussing his days as a caterer. Really? With those knife skills?

    5 Replies
    1. re: Ashley12

      I thought Mr Deen's catering experience was in carrying brown bags for Mamma.

      1. re: Ashley12

        Funny, I just cut up a pineapple yesterday - they were on sale at the hispanic market near me, and were a brand I didn't recognize - and they had no discernable core. The first one I cut up, I estimated where the core might be, but the second one, I just skipped it. I wonder if there is such a thing as a core-less pineapple?

        1. re: jeanmarieok

          I bought a pineapple in France that has no core. Can't see, feel or taste it. I threw away the label but mine pineapple is thinner and completely yellow/orange. Prior to this I have only purchased the fatter, green and yellow pineapples.

          The leaves are thinner and with many teeth on them too.

          1. re: jeanmarieok

            Wow, I have never seen or heard of that kind of pineapple. Pretty cool.

            1. re: Ashley12

              Yes that's why I bought it lol. The shape and teethy leaves spoke to me.

              It is very sweet and the texture is less dense than normal pineapple. More crisp, less stringy. Super yummy! I cut the crown off and am going to try to grow it. I don't expect a fruit but I hope to at least get a spikey bromeliad.

               
        2. I've watched Giada chop garlic, complete with the dry, dark woody end.

          Maybe it's just me, but after I smash and remove the skin I take the extra 1/8 second to cut that bit off.

          4 Replies
          1. re: youareabunny

            "I've watched Giada chop garlic, complete with the dry, dark woody end."

            Jacques Pepin does this all the time. You got a problem with him? :)

            1. re: ttoommyy

              Not a prob with either of them, just a prob with that damn woody end!

              1. re: ttoommyy

                Catching up on Jacques's fast food series. Have seen him cut the stem end off the garlic several times now! Ha!

            2. "Who watches The Cooking Channel and its ilk and picks at the details?"

              Have you actually read any of the posts on this "Food Media & News" board? It's full of this! LOL

              1. I notice it but I don't care. Americans and Brits have never been great with imported words; restaurateur comes out restaurantoor, liqueur is likoor, and so on. So be it.

                1 Reply
                1. re: John Francis

                  At least we are allowed to import words!

                  Turmeric, while having Latin roots, has been in English for a long time. And while the first 'r' is normal when writing, both spoken forms are common (there's a third as well).

                  http://www.merriam-webster.com/dictio...
                  \ˈtər-mə-rik also ˈtü-mə- or ˈtyü-\

                2. Yes! I tend to pick more at what they say than what they do. It's a pet peeve of mine how some of them just jabber constantly even though they have very little to say. Stuff like, "...and now I'm adding salt, to give it a bit of...saltiness" or when they keep summarizing what they just did 2 minutes ago. There are some shows I really love to hate - I watch them just so I can snark at the TV!

                  1. Heard a guy say, "diagnostic malt powder" tonight.

                    1. Can't stand the use of "sort of". Haven't been watching lately but Giada and Emeril used to sayit all the time.

                      "Now take your scallops, and sort of, cut them in half" as he/she cuts the scallop in half.

                      "Apply this sugary glaze to, sort of, sweeten the cakes". So are you sweetening them? Or just sort of?

                      1. I don't really pick about their technique, but what they say can bug me. I hate how Aaron Sanchez calls contestants on Chopped "papi"... like "c'mon papi, get it on the plate". Drives me nuts.

                        But at least, after all these years, Bobby Flay has finally figured out how to say Chipotle correctly.

                        10 Replies
                        1. re: juliejulez

                          Saying "papi" for Sanchez is just like Scott Conant saying "man'" as in "C'mon man, step it up." I know plenty of hispanics who use the word.

                          1. re: ttoommyy

                            I know, and I do too, but it's usually a woman talking about her man.... like "Ay papi chulo" or something like that... so it just sounds odd when Aaron is saying it to a middle aged man.

                          2. re: juliejulez

                            Bobby has figured it out? I haven't heard that yet. Thanks! That was a major and repeatedly gaff on his part.

                            1. re: sandylc

                              Yeah on his show "Brunch at Bobby's" on the Cooking Channel, I've heard him use it properly.

                                1. re: juliejulez

                                  How do you know he has it right? Oh, I'm sure he now has the constants in the right order, but what about the vowel qualities? I'm not sure if I've ever heard a Spanish speaker say it. I take that back, Aaron must have used it on Chopped. But even he probably does not know the original Nahuatl. :)

                                    1. re: paulj

                                      http://www.ehow.com/video_12125768_sp...
                                      Daisy Martinez - chipotle albondigas (also cotija and epazote

                                      )

                                      http://www.cookingchanneltv.com/shows...
                                      at 1.00 mark. His handling of other Spanish words (chorizo, ancho, pasilla) is distinctly American.

                                      1. re: paulj

                                        I saw your video links below, but could not get the Bobby video to load. In the episode I saw, he said it correctly, ie not adding an extra syllable in there (Chipot"uh"lay). He still had his "white guy" accent on it, but at least there wasn't extra syllables involved. It was the extra syllable in there that always bugged me.... I speak spanish and grew up in a very very heavily hispanic populated area.

                                        1. re: juliejulez

                                          The videos with the extra 'uh' seem to come from his 'Boy v grill' years, 2004-7.

                                          When I did a FN search for 'chipotle' recipes, Bobby came up with 121, far more than anyone else.

                                2. The constant misplacement of the R in mascarpone drives me nuts. The fact that NOBODY pulls their hair back...I watched a girl with a full set of lee press on nails bend over and have her hair dangle in cupcake batter on cupcake wars. Same on chopped...hair everywhere. It's the 2nd thing I do when I get to work...right after I pull an espresso and just before I wash my hands.

                                  1 Reply
                                  1. re: nolapark

                                    The hair thing drives me nuts too. I have very long hair (down to the middle of my back) and I at least pin it back when I'm doing intensive cooking... it drives me nuts if I don't, so I don't see how they can't do it without going crazy.

                                  2. I watched the Rachel Ray show earlier (but missed the Pepin segment - damn!) and Lidia Bastianich said that there was “Rosemarie” in her recipe, as she always does, and then Rachel Ray repeated, “rosemary”.

                                    3 Replies
                                    1. re: EM23

                                      Lidia calls it "rosmarino" which is Italian for rosemary. Sometimes it does sound like she is saying "rosemarie."

                                      1. re: ttoommyy

                                        I have never picked up on the “o”, ttoommyy. Sounds like “Rosemarie” to me on these videos.
                                        At the 0.55 minute http://www.cbsnews.com/8301-33816_162...
                                        At the 0.08 minute and again at 0.28 minute http://www.recapo.com/the-talk/the-ta...

                                        1. re: EM23

                                          You're right. Since "mary" is "marie" in Italian, she is saying something in between "rosemary" and "rosemarino." This si pretty typical of people who live in between worlds and languages. I have heard her clearly say "rosemarino" when instructing on what it is called in Italy, though.