Heston's pointless show
What's the point of Germaine Greer?
Increasingly she has become the (almost) thinking man's Victoria Beckham, who once made vaguely catchy pop songs just as Ms Greer once once vaguely interesting pop books. Both now are simply famous for being famous.
Which I guess is what earned her a place on Heston Blumenthal's television show last night when she sampled various Medieval inspired treats and reacted with exaggerated excitement.
Indeed, the "celebs" on last night's programme were all rather irritating, including the usually likable Bill Patterson.
It's not a series I'm warming to. Heston's as zany as ever, but the whole exercise seems silly and pointless.
Let's get back to cookery shows that teach us something about food and its preparation rather than being gimmick-laden slots for showbiz show-offs.
Heston's a serious chef. One of the world's greatest. He deserves better than this.
PS: I hear he ate at Glynn Purnell's restaurant recently and was mightily impressed.
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Paul Fulford - Features Editor Paul Fulford gives his verdict on the region’s restaurants.
I agree, it's money making gimmickery. Heston is an amazing chef, but i wonder whether his stuff actually inspires many people to cook more at home. I know i've never tried to replicate anything of hiss, whereas Jamie at Home had me copy-catting after virtually every show.
Have to say I've copied Heston's recipe for roast spuds - where you boil them hard to make them really soft then fluff them up and leave them to cool so the sugars and starches set on the outside. The result is fabulous.
I have to say, I really love Heston's Feast! I have accepted that I'll never be able to/want to make many of the recipes, but I think Heston's approach to food is truly innovative, suprising and exciting. He makes you think about food in a very different way, and if that encourages people to be just a little more experimental in the kitchen, all the better. The meat shaped fruit and edible candles were amazing!
Err - I think I meant fruit shaped meat there!
I guess some of the techniques/combinations will trickle down (in less complicated form) to domestic kitchens - as they did when people like the Galloping Gourmet's recipes seemed innovative. Ooops, showing my age there....