Raymond Blanc's Kitchen Secrets

[21TonyK]

Not been mentioned yet, starts tonight @ 8:30 on BBC2. Good viewing

[Melman Giraffe]

Thanks for the reminder!!

[Aydogflipper]

Shall give it a watch me thinks

[Cotty]

Cheers for the heads up

[f13ldy]

I have to say he is by far my favorite chef on the tellybox.

I'm not sure anyone else displays a genuine enthusiasm for food.

[21TonyK]

I do like his approach to food and his enthusiasm remains after many, many years in the kitchen. That lobster dish he just did was really beautiful and I hate lobster! I accurately documented his scallops, I can get them for 50p each from the hands that pick them!

[warp9]

f13ldy said:

I have to say he is by far my favorite chef on the tellybox.

I'm not sure anyone else displays a genuine enthusiasm for food.

+1. Thourally enjoyed this first show of the new series.

[Lancs Jag Boy]

I enjoyed it, but the sheer complexity of the dishes (apart from the first one) for home cooks is off putting for many no doubt, including me.

[calibrax]

Lancs Jag Boy said:

I enjoyed it, but the sheer complexity of the dishes (apart from the first one) for home cooks is off putting for many no doubt, including me.

I thought they were surprisingly simple...

[Lancs Jag Boy]

calibrax said:

Lancs Jag Boy said:

I enjoyed it, but the sheer complexity of the dishes (apart from the first one) for home cooks is off putting for many no doubt, including me.

I thought they were surprisingly simple...

I bow down to your kitchen skills sir, not to mention time.

[Slaav]

Interestingly was on a fish/shellfish course recently at another chef's school and was really looking forwards to this.

Was not disappointed and will book his school next time.

Anyone else remember John Torode on MC giving a really hard time to the guys who splashed cream into their Moules? His face was a picture and he went on and on and on and on.... (you get the idea)

Also, notice that in isolation, the dishes take ages with prep and cooking processes - but then he uses the same oil in two dishes (probably 3 or 4 to be true)

If you look at the recipes and dishes in that context, not really that much work when you think about a whole menu and the day before or after? Also, things like the 'curry oil' will last at least a week without degrading?

An awful lot of his processes are actually done well in advance or at worst the day/morning before so actually, do some prep and leave it to infuse or improve. Not a lot of this stuff that doesnt get better for quite a while before degrading...

Love him and his shows. (Restaurant excepted at times)

[Shaw Tarse]

I enjoyed last weeks prog' but not sure about tonight's as I'm not keen on pastries.

[Simpo Two]

I saw the lobster episode and whilst I hate to use the P-word ('passion') because everybody uses it about cooking, he does love his work. Mind you I don't think the lobster was so keen. Apart from fish I don't care for seafood - it all looks like giant spiders or giant bogeys - but it was an entertaining programme

[MVDD]

So much better than the usual Gordon and Jamie rubbish. Watch-able.

[dan101smith]

Next episode, grab yourself a bottle of sambuca, and take a shot for every time he says "voila".

If you can get through the first five minutes I'll eat my own colon.

[Shaw Tarse]

Next week it's lamb: Season 2. Episode 3 of 8. Lamb. Raymond Blanc turns his attention to lamb dishes, beginning with liver served alongside caramelised potatoes. He slow-roasts a shoulder with garlic and herbs, and creates a French-inspired dish of lamb Provencal accompanied by ratatouille. The chef also visits former Formula 1 champion Jody Scheckter's organic farm in Hampshire