BUT exploring how the addition of stuff like rice to regional dishes in order to increase yield… how techniques of necessity like that helped evolve traditional cuisine in the south, Cajun and Creole cooking… also how ingredients of necessity like potatoes are not just a random starch but a life blood and the source of a thousand dishes… stuff like that is worth a series.
I think there really could be a great cooking show that highlights stuff like that; especially as a vehicle to show how to turn traditional wisdom into practice.
A lot of shows start with this idea. The chef goes in to it with the idea that they’re going to show people how to make good food with what they have that they can afford.
Then when they’ve kinda done all they can with that in a season or two it starts to go off the rails.
Then eventually you have Alton Brown lowering an entire turkey in to a boiling 25 gallon pot with a ladder and a pully system in the back yard of his studio house.
Because these shows are entertainment first, cooking second.
BUT exploring how the addition of stuff like rice to regional dishes in order to increase yield… how techniques of necessity like that helped evolve traditional cuisine in the south, Cajun and Creole cooking… also how ingredients of necessity like potatoes are not just a random starch but a life blood and the source of a thousand dishes… stuff like that is worth a series.
I think there really could be a great cooking show that highlights stuff like that; especially as a vehicle to show how to turn traditional wisdom into practice.
A lot of shows start with this idea. The chef goes in to it with the idea that they’re going to show people how to make good food with what they have that they can afford.
Then when they’ve kinda done all they can with that in a season or two it starts to go off the rails.
Then eventually you have Alton Brown lowering an entire turkey in to a boiling 25 gallon pot with a ladder and a pully system in the back yard of his studio house.
Because these shows are entertainment first, cooking second.