TV Cookery Programmes.. are they out of touch with the real world?

marmitepotato

I said the same thing once on one of the BBC message boards and got totally slaughtered for it by the other posters. Needless to say I didn't post there again, I was obviously the only one working to a budget!

evie451

I saw the beginning of one cookery programme that was talking about flavour changers, the cook gave a list of stuff she used to add flavour......garlic (fair enough can be bought pretty cheaply) chorizo (again fair enough lidl do one I get sometimes) then she started narking on about truffles and porcini mushrooms and I turned it over.......:D

THIRZAH

Shirley Goode has a blog called the Goode Kitchen.

davidspd

Saturday Kitchen is a real case in point, who is it aimed at? It especially annoys me as James Martin is the celebrity face for the http://www.cannedfood.co.uk/ website and so is in a perfect position to showcase budget recipes.

I generally tend to adapt any recipes I fancy to suit my budget. I can't remember the last time I used fresh garlic or ginger, I always use the paste from the asian grocery stores. Use cheap cuts of meat (turkey is usually much cheaper than chicken) and bulk stuff out with tinned pulses.

thriftwizard

If you can find them in a charity shop, the old Yorkshire TV Farmhouse Kitchen Cookbooks (either the Complete one, or the series of smaller ones) have some excellent, simple, tasty & inexpensive recipes in - I swear by them and Marguerite Patten, and I'm feeding between 5-9 adults on a tight budget.

Yes, there should be a series of programmes on simple, basic, inexpensive cookery. But there won't be, because most of the advertisers are supermarkets, and the last thing they want is us being able to do things for ourselves! And the last thing the TV executives want is to upset their advertisers...

macma

:rotfl:

Butterfly_Brain wrote: »

I agree in the 70's and 80's you had and Shirley Goode ( Pebble mill ) and Grace Mulligan on the Farmhouse kitchen Yorkshire television.

Channel four had did Make do and Mend, but that was only for one series see here:
http://www.channel4.com/search/page-3?q=make%20do%20and%20mend
Economy Gastronomy was good, but pricey, I believe the menus were aimed at about £50 - £60 a week and not everyone has that sort of budget.
River Cottage has gone all cheffy weffy too

I was just going to mention Shirley Good on Pebble Mill,I remember her making a pudding of jelly set in empty (blown)egg shells on a bed of shredded wheat:rotfl::rotfl:
But on the whole she had some very good tips:)

TravellingAbuela

thriftwizard wrote: »

If you can find them in a charity shop, the old Yorkshire TV Farmhouse Kitchen Cookbooks (either the Complete one, or the series of smaller ones) have some excellent, simple, tasty & inexpensive recipes in - I swear by them"

***** ***** ***** *****

So do I thriftwizard, even after all this time! I have the indexed collection, introduced by Dorothy Sleightholme. I have just flicked through the contents at random and am trying to picture James Martin or Brian Turner (Yorkshire chefs of nowadays) showing the viewers how to make Golden Potato Bake, Oxtail casserole with dumplings, Carrot soup or even Jugged Hare! There are different sections on a range of foodstuffs and even a section on making beer, wine and pop! Those were the days!

Butterfly_Brain

Has anyone seen the new Sainsbury advert on how to save with leftovers, funny that they were asking people to submit their left over recipes last year under the guise of a competition, crafty so and so's :mad:

Eenymeeny

I watched one of Jamies' 15 minute meals the other day and the sauce that he made probably cost more than I would spend on the meal! and what's this thing of 'chucking' it all on one plate or worse, a board? Do they all just dig in with their knives and forks? might as well put it in a trough...

BitterAndTwisted

Chucking it all on a plate or a board means you serve yourself. Onto your own dinner plate. Doesn't anyone do this any more? All this talk of "dishing up" doesn't sound like how we ate at home as kids, even on a week-night