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04-27-2009, 06:30 PM
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#21
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,924
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i own all of the frug's cookbooks
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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04-27-2009, 06:43 PM
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#22
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Senior Cook
Join Date: Jan 2009
Location: Texas
Posts: 459
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Quote:
Originally Posted by msmofet
i own all of the frug's cookbooks
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So, have your read the recipe for Birds' Nest Soup ?????   I think it's in: The Frugal Gourment Cooks Three Ancient Cuisines - China, Greece, and Rome. Very interesting to say the least  .
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04-27-2009, 06:46 PM
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#23
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,924
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Quote:
Originally Posted by Cooksie
So, have your read the recipe for Birds' Nest Soup ?????   I think it's in: The Frugal Gourment Cooks Three Ancient Cuisines - China, Greece, and Rome. Very interesting to say the least  .
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i haven't read it in a very long time sweetie. i bought that like 20 years ago. i can't remember it, now i'm gonna have to go dig it up LOL
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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04-27-2009, 06:56 PM
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#24
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Senior Cook
Join Date: Jan 2009
Location: Texas
Posts: 459
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Quote:
Originally Posted by msmofet
i haven't read it in a very long time sweetie. i bought that like 20 years ago. i can't remember it, now i'm gonna have to go dig it up LOL 
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According to the Frug, it is one of the most famous soups in China, and it uses real birds' nests. I will let you read about the regurgitated gelatinous liquid on your own  .
I really do love his cookbooks, especially his dim sum recipes/techniques/etc. in the Chinese sections.
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04-27-2009, 07:07 PM
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#25
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,924
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i remember it on the show and that i would never eat it. i didn't remember anything but the nests. i guess i was trying to forget!! LOL  i don't hink i will dig that book out!! i do have: cooks italian, whole family, american and gourmet and celebrates christmas on the top shelf of my book.
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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04-28-2009, 09:57 PM
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#26
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Head Chef
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
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Heck yah I remember Jeff Smith! I have an entire series of his cooking videos, a series of Julia Child videos, a series of Jacques Pepin videos.
Those were the great PBS triple threat!
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04-28-2009, 10:58 PM
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#27
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by Cooksie
According to the Frug, it is one of the most famous soups in China, and it uses real birds' nests. I will let you read about the regurgitated gelatinous liquid on your own  .
I really do love his cookbooks, especially his dim sum recipes/techniques/etc. in the Chinese sections.
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Well, here's a dirty little secret - when I was in Hong Kong I had both Shark Fin Soup and Bird's Nest Soup in the same night. My parents had gone out for the evening and I was just getting over some extremely harsh food poisoning I got in Taiwan. I was still eating soups and such. I got them both and absolutely loved them both. My Dad was mad because I didn't leave him a bite of ANY of it!
I love Jeff's Smith recipe for phyllo dough - it simply says "buy it"
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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04-29-2009, 08:03 AM
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#28
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Senior Cook
Join Date: Jan 2009
Location: Texas
Posts: 459
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05-05-2009, 12:23 PM
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#29
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Senior Cook
Join Date: Apr 2009
Location: New Mexico
Posts: 104
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05-05-2009, 12:26 PM
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#30
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Senior Cook
Join Date: Apr 2009
Location: New Mexico
Posts: 104
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05-05-2009, 04:53 PM
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#31
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Head Chef
Join Date: Oct 2007
Location: Puget Sound convergence zone
Posts: 997
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I saw Jeff Smith a couple of times down at Pike Place Market in Seattle.
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05-09-2009, 02:43 AM
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#32
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Executive Chef
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
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Supposedly, after having had much success with his show and books, Jeff Smith had assistants that accused him of pressuring them for other than things cooking related, to keep their jobs. They were no innocents.
As a cook with a TV show...he had entertaining opinions about cooking.
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05-16-2009, 06:11 PM
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#33
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Master Chef
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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Here you fellow Frug fans go - 6.5 hours on YouTube - about 53 5-10 minute segments:
30-sec commercial for Red Star Yeast
TFG show intro and a 10-minute segment
22 segments
29 segments
I didn't have time to watch each one so I don't know if there are any duplicates - and I couldn't tell you what each one is about ... but I do know his entire show in sauces is on there in 3 segments.
Happy viewing!
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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05-16-2009, 09:16 PM
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#34
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Sous Chef
Join Date: Sep 2004
Posts: 509
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I sort of liked his personality on the TV, but I picked up one of his early books and it was a joke! I mean he had a recipe for hot chicken wings that had no hot ingredient in it? The book was filled with omissions like this and the index was messed up too. I started to lose respect for him.
THen I noticed one day on his show how he had to repeatedly refer to note cards for silliest things. I recall him actually looking down and having to remember "Oh yes and add salt and pepper." THis is from a note card!
I dunno it is possible that he may have had memory problems at that pt. or perhaps he was simply good at being an onstage presence but didnt have real command of the ingredients. As an onstage performer he certainly had that camera loved him feel..
He was open about being gay at least near the end. My gf at the time was doing food PR and visited him/SO at his home. He was joking about it when she left his house and as she was total stranger I guess he was open about it. Sorry to hear about the allegations.
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