Ok, my wife is a chef...and I may add a bloody fantastic one at that...but we do have a few culinary heroes' who ...as you might say....raise our bread.... or baste our turkey....
1. Hugh Fearnley - Whittingstall....wild food a speciality...
2. Rick Stein - Fish glorious- Fish!!!
Floyd- liked the wine intake...
4. Gordon Ramsey- total attitude ( Stu's speciality)
5. Marco Pierre White...for business sense and out of this world cooking
6. Nico Landenis- inspirational presentaion....
wow now you are talking sexy cooking!!!
Who inspires you and why?
Stu of the "hope I didn't piss you off too much" variety!!!!!!
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Who is the inspiration in your kitchen????
Orgasminator
Gary Rhodes,
I just love his English classics. I mean did you see his Fish & Chips such a simple dish yet done so well.
I just love his English classics. I mean did you see his Fish & Chips such a simple dish yet done so well.
ops: 
Sex God
MrsFC, a very good cook and loves experimenting 
Sex God
Oooooooooo MrFC you cant keep out of my log in ........... is there something you need to tell me !!!!! x
I'm the cook in the household, normally just go with what smells good so I must be my own inspiration...
Still you cant beat a web search for recipies based on the ingredients you have to hand for ideas. TV chefs good for a laugh, but cooking all about experimentation, like so many other things ;)
Still you cant beat a web search for recipies based on the ingredients you have to hand for ideas. TV chefs good for a laugh, but cooking all about experimentation, like so many other things ;)
I think the greatest is Raymond Blanc - he has knowledge, real flair and he's a nicer guy than -
- psycho-bully Gordon Ramsey who I sneakingly admire for his knowledge and flair as well and who learned from the best (studied under some great Chefs – no less than Marco Pierre White, Albert Roux and Pierre Koffman).
I like Peter Gordon’s approachable and confident style.
Here’s my chance to say that I think Fanny Craddock was an idiot (as was proved by that BBC2 series about TV Chefs a little while back).
- psycho-bully Gordon Ramsey who I sneakingly admire for his knowledge and flair as well and who learned from the best (studied under some great Chefs – no less than Marco Pierre White, Albert Roux and Pierre Koffman).
I like Peter Gordon’s approachable and confident style.
Here’s my chance to say that I think Fanny Craddock was an idiot (as was proved by that BBC2 series about TV Chefs a little while back).
Sex God
My inspiration is Anthony Worrall Thompson.... I study him intently, assured in the knowledge that as long as I make sure I don't do anything he does, I must be doing OK. 
Quote by Ice Pie
My inspiration is Anthony Worrall Thompson.... I study him intently, assured in the knowledge that as long as I make sure I don't do anything he does, I must be doing OK.
Fantastic Ice Pie!!!!! I really have trouble with the man!!! Do you know that in his London restaurant he used to (maybe still does) serve £100 bottles of wine in glass tumblers???????...OMG
We were told that it was under Worralls orders, and not a wine glass in the whole restaurant?
I also cannot take a man shaped like a beer barrel seriously......ive tried but I just cant lol
Manalive...... how could I forget Raymond......sinfull! Or the Roux brothers
I believe Gordan Ramsey is a pussy cat............but I wouldn't want to work in his kitchen!!!! lol
Love Fran
xxxxxxxxxx
Got to go with Stu's top 3.
The river cottage series was brilliant.
If you like fish there is no-one better than Rick to lead the way (did you see his Piltchards last night? )
And well Keith Floyd, if there's an opinion to be made on food well he's made it LoL and he's a bloody good cook.
Got to say though "Wozzer" on Saturday Kitchen is drivin me up the wall, bring back Greg he made it interesting as he wasn't a chef so asked the questions that the rest of us wanted to know. Plus he was a bit less full of himself!
Maybe I'm wrong what do you think?
The river cottage series was brilliant.
If you like fish there is no-one better than Rick to lead the way (did you see his Piltchards last night? )
And well Keith Floyd, if there's an opinion to be made on food well he's made it LoL and he's a bloody good cook.
Got to say though "Wozzer" on Saturday Kitchen is drivin me up the wall, bring back Greg he made it interesting as he wasn't a chef so asked the questions that the rest of us wanted to know. Plus he was a bit less full of himself!
Maybe I'm wrong what do you think?
Quote by Fun365
I would go for Nigel Slater any day as top guy
Paul
Agree (I wanted to list him above but couldn't remember his name due to my disabilty with names
).Nigel Slater has a knack for communicating unfussy, unpretentious cooking - but he maybe doesn't belong here as he's no chef!
What about his
Asubject so close to my heart,
I learned to cook pre Delia, using a single book the only cookbook you;ll ever need by Zoe Camarass Pub 1977 and still used with affection, then followed the Observer French cookery school a part work by Ann Aillan of LAVarenn Paris...
Current faves as welll as the Gordon Ramsay ( for his passion) and the Roux bros ( for their Love) and Blanc for just being Blanc if I was to be fortunate enough to learn under anyone i would want Blanc
Leiths cookery bible is useful
there is something strangely erotic about Tamasin Day lewis, and I love the waay she cooks simply and until lately with a kitch not unlike that of the majority of viewers
Nigel Slater seems to view food and preparation with a similar joy and simple sensual pleasure as I enjoy
Darina Allen and a year at Ballmaloe Cookery school puts foods into the right season
Further for seafood try Mitchell Tonks , Seafood cafe cookbook..
and finally for pure indulgence and food porn
you cannot beat Unwrapped... Green abd Blacks Chocolate recipes...
off for a lie down... I am too excited..
Gmanxxxx
I learned to cook pre Delia, using a single book the only cookbook you;ll ever need by Zoe Camarass Pub 1977 and still used with affection, then followed the Observer French cookery school a part work by Ann Aillan of LAVarenn Paris...
Current faves as welll as the Gordon Ramsay ( for his passion) and the Roux bros ( for their Love) and Blanc for just being Blanc if I was to be fortunate enough to learn under anyone i would want Blanc
Leiths cookery bible is useful
there is something strangely erotic about Tamasin Day lewis, and I love the waay she cooks simply and until lately with a kitch not unlike that of the majority of viewers
Nigel Slater seems to view food and preparation with a similar joy and simple sensual pleasure as I enjoy
Darina Allen and a year at Ballmaloe Cookery school puts foods into the right season
Further for seafood try Mitchell Tonks , Seafood cafe cookbook..
and finally for pure indulgence and food porn
you cannot beat Unwrapped... Green abd Blacks Chocolate recipes...
off for a lie down... I am too excited..
Gmanxxxx
Sex God
The only book I use is Stephanie Alexander's "The Cook's Companion". It's mostly an encyclopedia of ingredients: each entry has a bit of history, varieties, how to select, how to store, different ways of preparation, and so on, ending with a selection of recipes. No basic is too basic to be explained (there's a substantial paragraph on mashed potato).
I do own other books, but they're just food porn. I very rarely cook anything from them. When I cook, it's for myself, and experimentation is fun. If my golden rule ("more chilli can save any disaster") fails, I can always get a pizza :-)
I do own other books, but they're just food porn. I very rarely cook anything from them. When I cook, it's for myself, and experimentation is fun. If my golden rule ("more chilli can save any disaster") fails, I can always get a pizza :-)
Have to agree with you about old Hugh - we've watched all the River Cottages and loved them
I also thought I saw him on TV when Erotica was being showed - I would love to think that he swung :twisted: Oh well I can dream.
I have to say you're being a bit harsh to old Worrall Thompson - I love, that his food is never low calorie. He uses so much cream and butter - it's great.
My mum - not creeping, but she really is a star and I still learn new things from her.
Ken Hom
I also thought I saw him on TV when Erotica was being showed - I would love to think that he swung :twisted: Oh well I can dream.
I have to say you're being a bit harsh to old Worrall Thompson - I love, that his food is never low calorie. He uses so much cream and butter - it's great.
My mum - not creeping, but she really is a star and I still learn new things from her.
Ken Hom
Quote by tim-jas
My mum - not creeping, but she really is a star and I still learn new things from her.
Ken Hom
Morning KenI must be the only one that rarely, if ever uses a cook book.
I do have one in the back of the cupboard somewhere.
Am I missing out big time?
maybe I should get a good one but what I didn't learn off my mum I make up.
Not killed anyone yet so I can't be going that far wrong.
Dawn :silly:
Quote by tim-jas
Have to agree with you about old Hugh - we've watched all the River Cottages and loved them
I also thought I saw him on TV when Erotica was being showed - I would love to think that he swung :twisted: Oh well I can dream.
I have to say you're being a bit harsh to old Worrall Thompson - I love, that his food is never low calorie. He uses so much cream and butter - it's great.
My mum - not creeping, but she really is a star and I still learn new things from her.
Ken Hom
Ok maybe I was a little harsh on Wozzer I can't disagree he does cook some excellent stuff but I don't think he is suited for the role of presenter.
Forgot about good old Ken another star from the kitchen
Having worked in the industrial side of the food industry, and seen what goes into the pre prepared food we are sold, and how its made. My vote goes to anyone that uses fresh local ingredients. I cook with the produce from my allotment. No veggies on my table are more than 3/4hr old when their eaten.
As I've said before, I love old 'Fearlessly Eatitall', especially as he cooks the kind of stuff that finds it way into Artificer's game -bag. 'River Cottage' is how I grew up and still live fairly closely to.
I also like old 'wozzer': anybody that is as grumpy and curmudgeonly as that can't be all bad!
Gary Rhodes is, almost, my number one as his stuff is predominantly British yet still creative.
Rick Stein gets my number one vote for his tireless support of British food production-and Chalky!
As an aside, my greatest inspiration is the BBC 'Good Food' magazine. I look forward to this every month and it has never disappointed. Try it.
A.
I also like old 'wozzer': anybody that is as grumpy and curmudgeonly as that can't be all bad!
Gary Rhodes is, almost, my number one as his stuff is predominantly British yet still creative.
Rick Stein gets my number one vote for his tireless support of British food production-and Chalky!
As an aside, my greatest inspiration is the BBC 'Good Food' magazine. I look forward to this every month and it has never disappointed. Try it.
A.
Sex God
Quote by Dawn_Mids
My mum - not creeping, but she really is a star and I still learn new things from her.
Ken Hom
Morning KenI must be the only one that rarely, if ever uses a cook book.
I do have one in the back of the cupboard somewhere.
Am I missing out big time?
maybe I should get a good one but what I didn't learn off my mum I make up.
Not killed anyone yet so I can't be going that far wrong.
Dawn :silly:
I use books, but rather than follow recipes exactly, I experiment with them and adapt them to my own style. I treat cooking as an art and I couldn't be tied down to someone else's idea of how things 'should' be done. My kitchen is the place where I am God the Creator... nobody tells me what to do there, but I am happy to use books for ideas and take it from there.
Ice
Sex God
I am a keen cook, rather than a trained one.
Favourite celebrity chefs are Raymond Blanc, for his passion about food. His restaurant is quite near to home and I threw caution to the wind and ate there about four years ago. An unforgettable experience - and I have nearly finished paying off the bill!
I love the Two Fat Ladiesmainly for being so gloriously politically incorrect about food and ingredients. Cook with plenty of good wholesome ingredients (cream, butter etc.) and eat what you enjoy - just not too much of it.
I want to put in a plug for good meat. Not the dreadful bright pink stuff you see vacuum-packed in supermarkets. Proper, fresh meat that has been properly hung (yes, alright - stop sniggering!). Support your local butcher! He will be able to cut you what you want and as much of it as you want - and give you advice too. If he is really good he can probably tell you which farm his meat came from..........but I am getting on my soapbox.
I use cookery books for inspiration and then adapt and experiment. It's fun - and even the disasters are interesting!
Wine, of course, is essential - and not just when eating the meal. I have to have a glass of wine on the go when I m cooking!
Favourite celebrity chefs are Raymond Blanc, for his passion about food. His restaurant is quite near to home and I threw caution to the wind and ate there about four years ago. An unforgettable experience - and I have nearly finished paying off the bill!
I love the Two Fat Ladiesmainly for being so gloriously politically incorrect about food and ingredients. Cook with plenty of good wholesome ingredients (cream, butter etc.) and eat what you enjoy - just not too much of it.
I want to put in a plug for good meat. Not the dreadful bright pink stuff you see vacuum-packed in supermarkets. Proper, fresh meat that has been properly hung (yes, alright - stop sniggering!). Support your local butcher! He will be able to cut you what you want and as much of it as you want - and give you advice too. If he is really good he can probably tell you which farm his meat came from..........but I am getting on my soapbox.
I use cookery books for inspiration and then adapt and experiment. It's fun - and even the disasters are interesting!
Wine, of course, is essential - and not just when eating the meal. I have to have a glass of wine on the go when I m cooking!
