You two are not helping. Hopefully one of the other cats will put her in place.
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You two are not helping. Hopefully one of the other cats will put her in place.
Should have named her Marina. Then you could play that old Napoli song on repeat.
She sounds - young though she is - a little too cheerfully irrepressible for that.
I've hated 95%+ of it since it all started. Agree would much rather watch UK versions of things.
My role is to be helpful, but my twin sister is named Kassandra.
Hell kitchen, you are correct
I share your opinions but believe it or not, based on science, this is the mentality of the general public. If you create your show as such more people will tune in to watch. Can not blame them.
I suppose we are very culturally different and Americans may find the British version boring without the dramatic editing, whereas it’s normal for us.
I hate and am against subscription based apps(except for those really expensive ones that used to cost like $500-1000 standalone), but the fact that those companies that opted for this model still operate and release updates sounds like the business model is a success...or anytime now we will hit peak of customer acceptance and it will collapse.
Culturally, (and theatrically) I far prefer something to be understated, and subtle, rather than the reverse.
Totally with you here.
Regarding subscription apps I use Strava to record my runs and recently they have decided to put a lot of the features behind a subscription. I totally understand the need for this in terms of the app getting a lot more use during the COV-19 situation which means more maintenance and bigger servers. However, I just wish they’d added compelling content rather than take away what was already there. I contacted them to ask if the subscription could be paid monthly but it’s a one off yearly payment. I may still pay it but haven’t decided yet. They’ve had a huge backlash and are offering free monthly trials to tempt people.
Talking of which ;-) My chef favourite has to be Keith Floyd... He even went out in style, dropping dead after after what I suspect was a hugely boozy lunch to celebrate his all clear from cancer...
I loved the programmes made by Keith Floyd; very entertaining, a cheerfully greedy approach to both food and drink, and also very interesting.
However, I never actually attempted to prepare one of his recipes.
Another chef whose cookery and travel programmes I rather enjoy is Rick Stein; some of his recipes are well within my culinary range - and my mother and I used to love to watch his travel & cookery programmes together.
Mind you, I was less than impressed by some of his more recent pronouncements.
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I've never been keen on Rick Stein, he just rubs me up the wrong way - and YMMV with this but I often think he comes across as a bit patronising in the way that you often find with say, ex-pats (of whom I know a few) when they start talking about food who live in France and Italy...
This morning I'm thankful it's finally the morning of the night before.
The night before was full of dark terrors & way too many trips to the bathroom forced by my digestive system reminding me how pissed of it is of whatever thing it felt the need to get rid of by any means necessary....
Ugh!
The night before was full of dark terrors & way too many trips to the bathroom forced by my digestive system reminding me how pissed of it is of whatever thing it felt the need to get rid of by any means necessary....
Ugh!
Ah, yes.
This is considerable truth in what you write, unfortunately, and this is something that seems to have become even more pronounced as his programmes, and cookery business, (and fame) have became more successful and better known.
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Sigh.
Do I want to sound like that curmudgeonly but quite splendid antique (person, or object) lurking in the corner?
Yes, this afternoon, I think that I do.
To my mind, there is no age at which ripped jeans should be worn by a guy (or a woman, for that matter). No age, that is, never. They are quite awful, and perfectly ghastly, no matter who wears them, no matter when they are worn, and no matter where they are worn.
Nevertheless, I readily accept that such things are very much a matter of personal, and yes, therefore, subjective, taste.
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As you get older the rips just move... (like everything else they go south). No longer are the rips pre-purchased in artful places like the knees etc - your perfectly intact jeans constantly gain free bonus rips around the ankles as they drag on the floor due to your belt's increasing failure to keep everything where it should be.
I'd say past 12 you would be too old to wear ripped jeans. Just my opinion.
I think it is OK for adults to have a ripped up pair or two of "get dirty" jeans. Mind you, not a pair for going out in public, rather a pair for doing dirty jobs or going camping or whatever task would take you out into the muck & mire. Little nicks & tears that occur, I solve with iron on patches (ironed on the inside of the garment) and rudimentary sewing skills that I picked up in Cub/Boyscouts back in the 80's.
Generally speaking however, IMO ripped jeans look silly and immature on an adult as a part of fashion.
Aesthetically, at any age, I think that they look awful.
However, philosophically, rationally, logically, the thought that someone is supposed to consider a torn and damaged and frayed and ripped pair of jeans a desirable object d'art, or fashion statement, is something that beggars belief.
And worse, that the dark arts of advertising has persuaded people that an item (a ripped and torn item) that would normally be classed as, or considered to be, damaged or substandard goods as something worth paying a premium price for is......utterly incomprehensible.
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Oh, onto ripped jeans already, ok oops. I was still musing on cooking shows while on a drive this morning. I can't bear the drama and glitz of most current offerings. The only cooking shows I enjoy are the Chef's Table, Great British Bakeoff, and from eons ago as a kid, The Galloping Gourmet. And holes in clothes, big nope. Clothes worn until they shred to dust, yes. Repair, patch and darn are good skills to know. There, all caught up.
"The Galloping Gourmet show was strangely enough filmed in sleepy Ottawa, Canada.
From the Ottawa press...
"Long before Jamie Oliver or Gordon Ramsay worked their culinary magic on television, there was Graham Kerr, a.k.a. The Galloping Gourmet.
While Kerr (pronounced 'Care') was not by any means the first gourmet chef to appear on the small screen -- that honour goes to James Beard in 1946 (he, like Julia Child, did much to popularize fine cooking in North America). At a time when the acme of fine dining for many Americans and Canadians was a hamburger topped with bacon and cheese, and Italian cuisine was a can of Chef Boyardee spaghetti, Kerr introduced millions to the likes of Lamb Apollo, Red Snapper in Pernod, Crab Captain Cook, and Gateau Saint Honoré.
His zany antics, lightning fast wit and double entendres delivered while chopping and sautéing delighted television audiences around the world. At the peak of his popularity in 1970, his television show, The Galloping Gourmet, was seen in thirty-eight countries, including the United States, Canada, Britain, Germany, France and Australia, with more than 200 million viewers. Dubbed into French, it was called the Le Gourmet Farfelu on the CBC’s French-language network.
Amazingly, The Galloping Gourmet was made in Ottawa.
The British-born Kerr learnt how to cook as a teenager during the late 1940s in the kitchen of his parents’ hotel.
After five years in the British Army’s catering corps, he moved to New Zealand and joined the New Zealand Air Force as a catering adviser. It was in New Zealand in 1959 that he got his first televised cooking show -- Eggs with Flight Lieutenant Kerr. Performing in uniform, the young Kerr received a munificent $25 for his weekly television programme. Spotted by a promoter with links to Australia, Kerr was launched on Australian television with a programme called Entertaining with Kerr in 1964 on the Ten Network.
In 1968, he and his wife Treena came to Ottawa to film The Galloping Gourmet for Freemantle International, a television production/distribution company.
Although the show was aimed at an American audience, the Kerrs chose Canada as their base of operations because they wanted to bring a British/Australian flavour to the show that they thought might be lost in an American-made production.
Also, Canada had first class television studios that could make colour programs. Colour television had been introduced to the Canadian market in 1966, whereas Australian television was still operating in black and white. To make the daily 23-minute programme, the Kerrs went to the CJOH studios located at the corner of Merivale Road and Clyde Avenue in Ottawa.
Then owned by Bushnell Communications, CJOH was the third busiest television production centre in Canada. Under the direction of Bill McKee, an exceptional staff of 160 people, of whom 100 were directly in production, worked ten hour days seven days a week producing as many as dozen different television series as well as films for government departments. In a 1970 interview, Kerr stated that CJOH had the "finest" television crew with whom they had ever worked.
Production of The Galloping Gourmet began in the summer of 1968, making six shows a day, thirty shows per week. It was a gruelling schedule. The Kerrs worked as a team, Graham in front of the camera, and Treena as the show’s producer.
Initially, there was little to distinguish the new show. Indeed, the television studio’s audience relations staff found it difficult to find people willing to fill the seats in the studio equipped with a full kitchen with an autumn brown fridge and stove, dining room, bar and wine rack. However, this was to quickly change.
The program first aired on CBC television (CBOT, channel 4 in Ottawa) at 4 p.m. on Monday, December 30, 1968, up against the likes of Match Game, Big Spender, House Party, and the cartoon show Hercules.
The show was also syndicated throughout the United States. CBOT advertised it as "a cooking show -- but what a cooking show! It is as entertaining as the best comedy shows and as informative as a documentary because of the talent of the host Graham Kerr, a world famous gourmet, formerly of England, now living in Australia." It added that Kerr was nicknamed the galloping gourmet, "because of the lightning speed at which he moves his six foot, three-inch frame while alternately singing, dancing, telling stories and giving homely advice -- all while cooking sumptuous dishes with dazzling dexterity."
It was an apt description though his nickname was more likely based on a book that he co-authored with wine expert Len Evans called The Galloping Gourmets published in 1967. The book chronicled the authors’ globetrotting efforts to find the world’s best restaurants in 35 days.
His address was also wrong. By this time, Graham, Treena and the Kerr children had taken up residence in the tony Rockcliffe Park neighbourhood in Ottawa.
The Galloping Gourmet was an instant and huge success, though some stations censored the more naughty bits. The Globe and Mail, in a rant about the poor quality of daytime television filled with Lucy Show and Gilligan’s Island re-runs, soap operas, and second-rate talk shows, likened The Galloping Gourmet to "a flower growing in a crammed wall." It opined that "while Graham gallops, there is hope."
Hell's Kitchen went downhill, big time. I used to watch it; I watched the first three or four seasons and despite some drama, the drama wasn't a huge part of the show. Sometimes I try to watch a new season, but my tolerance level goes to zero after half of the first episode. I actually own the DVD's of the first season, and the difference is striking. The newer seasons are less "Ramsey's being snarky" and more "let's see how many fights we can have between the contestants." The show almost inevitably includes long yelling sessions in which the various individuals just yell to each other in the private rooms. I am fine with a show about cooking in which there is some drama in the kitchen (even if "faked" for showbusiness reasons), but I am not fine with a show in which people fight over and over outside of the kitchen. If I want to watch a good fight, I just watch UFC or some boxing.
@Northern Man, you've outdone yourself with that excellent Galloping Gourmet history. Quite fun to read. Thanks for that. "Eggs with Flight Lieutenant Kerr" 🤣
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