Quote Originally Posted by Sir C View Post
imaginable. You'd imagine that, having decided to go to the trouble of filming a recipe, the chefs in question would ensure that they have a clue about what they're doing. This is rarely the case.

Most frequent is the misuse of olive oil. I've just watched someone heat a frying pan until it's smoking hot, then pour in a tablespoon of olive oil, which of course immediately became burned and bitter, but better still, the **** then added a load of garlic, which instantly... you know the score.

It was easy to learn to cook, back in the day. You did what Delia told you, and Delia never gave you a bum steer. These days I pity anyone trying to learn from tinternet. It's full of charlatans.
But both Delia and the Beeb have online recipes. I know they don't have videos but you know, some people can still read and write.

Also, there are some great recipes in French. They can cook, you know, the frogs. Try oeufs en meurette but with little crutons with foie gras.

I'm cooking for us both tonight. The old classic. Tournedos fillets with roquefort sauce + gratin dauphinoise with balsmaic caramelised onions. And for a change, some garlic mushrooms too, cos I fancy some.

Bought a fresh baguette simply so I can dip it in the roquefort sauce as I cook it. Just to make sure the sauce is coming on fine, you understand. Not cos I'm a vulgar glutton that could quite happily live on fresh baguette dipped into various french cheese sauces. {My mate's fondue last month was as good as any I've had.}