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FN and CC announce 35 new shows for the upcoming year

http://www.deadline.com/2014/04/food-...

Some, like Kitchen Casino, have made their way on already. And of course by "new" they largely mean retooled old stuff, but there's a smidgen of international stuff coming into the mix along with the pointess celebrities.

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  1. wow that looks like a giant load of garbage.

    1 Reply
    1. Some of The Cooking Channel stuff looks interesting. I already watched an episode of Siba's Table and I enjoyed it.

      The Food Network stuff looks like a load of crap though.

      1. Korean Food Made Simple
        Series Premiere: April 19, 2014
        with Chef Judy Joo sounds promising.

        21 Replies
        1. re: paulj

          How come Asian food shows always have to "make it simple"? How difficult is it really?

          1. re: ennuisans

            IME many of the Asian dishes that I prepare are the "hours to prep/minutes to eat" deals. Peking duck, dumplings, many stir fries, etc. My non-cook friends roll their eyes when I tell them what is involved so I get the appeal of Asian made Easy for the average TV viewer.

            1. re: foodieX2

              Whereas I tend to take the simpler principles of Japanese/Chinese/Vietnamese/Thai/Korean cooking and apply them freely and often to stir fries, salads, and curries. I can definitely see the appeal for the vast majority of people who think all of Asian cooking is what you do, and have no idea how easy it is to do what I do. :)

              1. re: Wahooty

                I think that is what these shows are demonstrating. Like you many want short cuts with great results.

                If you can share a "quick" version of traditional Peking duck I would love to hear it!

                1. re: foodieX2

                  My main Chinese cookbook tends toward the beef with celery/pork with bamboo shoots kind of recipes, but it does have a couple for Peking Duck. It would be simple except for all the work one has to do (using a straw to blow air between the skin and flesh, for instance).

                  There is, if you like, a second "easier" version, which involves simmering the duck for an hour (or steaming it, said to be more traditional), drying thoroughly overnight, then deep frying it to finish.

                  It just strikes me as somehow old-fashioned to present Asian cuisine as something particularly mysterious or complicated. "French Food at Home" presents some fairly complicated recipes at times but in a comfortable way. "X Made Easy" just comes across as patronizing.

                  1. re: foodieX2

                    Some things are not intended to be quick or easy. I don't think of Peking duck as everyday food, so it has a right to be fancy. But embracing the simplicity of guiding principles is not the same thing as taking short cuts. As mentioned by paulj, maangchi is a fantastic example of someone who likes to demonstrate the basics of a cuisine to the uninitiated. Good, honest home-cooking is not generally complicated, but may require a bit of a learning curve to become acquainted with the ingredients and techniques.

                  2. re: Wahooty

                    How simple Judy Joo going to make things? She's an Iron Chef UK. She judged Next Iron Chef American.

                    One of my favorite Youtube cooking programs is Cooking With Dog.

                    For Korean, http://www.maangchi.com/

                2. re: ennuisans

                  My preference would be to simplify Korean food by tailoring recipes to fit the ingredients that are easily available at a standard Midwestern chain grocery store (not something like Whole Foods) with minimal need to visit any sort of Asian specialty grocery.

                  1. re: FoodPopulist

                    But the most basic Korean condiment, gochujang, probably can't be found in a Piggly Wiggly.

                    Nothing wrong with a trip to an Asian market.

                    1. re: C. Hamster

                      Nothing wrong at all. But when the only Asian market in town is smaller than any of the gas station mini-marts, being able to work with grocery store ingredients would be nice.

                      1. re: Cheez62

                        It's so easy to order specialty ingredients on Amazon today, though. That's where I buy most of my Indian and Asian specialty spices and ingredients.

                        1. re: sockii

                          That's a good suggestion, thanks.

                      2. re: C. Hamster

                        I found gochujang at my pretty generic Kroger-owned grocery store here in small town Colorado. It's probably not the best quality but I did find it.

                    2. re: ennuisans

                      How many people would want to watch a show called 'really difficult and complicated recipes that you're most likely never going to make at home because they take three days'? It just doesn't have the same appeal as 'X food made simple/easy'...

                      1. re: Kajikit

                        Korean 101 - install a dozen large clay jars in the back yard (or if you don't have space, buy a Samsung multizone refrigerator). Step 2, plant a field of napa cabbage and peppers ...

                        alternatively, buy
                        Korean Cooking for Everyone: Quick and Easy
                        http://www.amazon.com/Quick-Korean-Co...

                    3. re: paulj

                      http://www.cookingchanneltv.com/shows...
                      TUNE IN: Saturdays at 12:30pm ET
                      repeats Mon May5 1pm (right after FFatHome)

                      1. re: paulj

                        i keep missing this show. comcast does not have it on-demand, the cooking channel website does not have full episodes for this, and nothing on youtube. :-(

                      2. re: paulj

                        I saw an episode and thought she was knowledgeable, and not to disrespect her, very cute. I enjoyed the show and think she has potential.

                        I think they do the "made simple" thing specifically to entice people who aren't really cooks, or who think it's mysterious and hard to do. And let's not forget the ingredient-averse, there are gobs of them out there.

                          1. re: paulj

                            Just to clarify the incredibly misleading implication of the above post, she is/was the *head chef* at a Playboy club, not a bunny or model.

                            She is cute, though.

                            1. re: acgold7

                              Though I really meant for people to read beyond the headline. In her (N)ICA judging appearances she conveys too much 'authority' to qualify as 'cute'. :) She reminds me more of another Korean star, Sumi Jo (opera).

                              I watched the 2nd episode Saturday. Her instruction and camera presence was fine, but the selection of dishes didn't wow me (Korean comfort food 'my mom made').

                              I was also reminded of Kimchi Chronicles.

                      3. Alie and Georgia are fun. Korean cooking and Bobby Flay grilling have promise. Otherwise, SSDD

                        More Diners! More Competitions! Food Trucks! Sons and Daughters of Chopped!

                        And TWO shows about proper pub food.

                        As the Bible says, there is nothing new under the sun

                        3 Replies
                        1. re: coney with everything

                          I'm confused by "Food Truck Face Off". Why would you win a food truck for only one year?

                          1. re: SmartCookie

                            Because one year is better than not having a food truck at all if that is your dream? The way I take this is that if you "win" something for 1 year you do not have to pay the expenses of running it. The whole "kit & caboodle" so to speak is the prize for 1 year. I would assume that after 1 year you have to run it on your own.

                            1. re: SmartCookie

                              Because it's a pretty darned good start-up opportunity given how many food trucks/catering business etc fold in the first three to six months... if you can't make a go of it in a year, you're not going to. (and if you did, hopefully by then you've got a customer base and enough income to support the running costs...)

                          2. Gee, most of these shows are really not at all interesting. Thank god for PBS and its lineup of educational, entertaining and quality cooking shows!