Anne Burrell's show: I hate to bring this up again but...
How did you all feel about Anne Burrell's second show? Is she growing on you yet? She only growled once and made a killer Leg of Lamb with a whole bottle of white wine ("it's not a party without the booze", she exclaimed). She continues to call oil "earle" but that's probably in response to Paula Dean's pronounciation and I'm sure alot of chefs are using the same bit.
Perhaps another verdict is in order?
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30 Comments:
ITA and you beat me to the thread. I liked this show so much more. That $&#^^@ lamb-tying move was worth the price of admission.
Love the growl count, too.
I love the way she manhandles food. There is no feat and that's the message I'd love the viewing public to "get."
The whole fistfuls of salt thing - still don't think people are going to do that. She definitely had a point though - people don't always want to see what goes on behind the scenes at a restaurant. They'd prefer to live in their world of Diner Denial.
Had to run out before seeing the end of my TIVOd ep but looking forward to finishing it - and watching the next.
therealchiffonade at 7:06PM on 07/06/08
I totally didn't dig the cross contamination when she cut the fennel fronds off for garnishing later on the same board (still coated with salt and juices!) that she had just tied the raw meat on. Better than the last episode, though.
MoEats at 7:19PM on 07/06/08
I thought that juiced up board was my imagination...surprised the fntv police let that one pass.
bessfour at 8:11PM on 07/06/08
Sorry - I meant "there's no fear." Looks like I need that oft-mentioned edit button because I could have sworn I typed "fear."
therealchiffonade at 8:49PM on 07/06/08
I've got to say that she seemed more comfortable in this episode, so that's good. The salting, on the other hand...I find it hard to believe that the amount of salt she uses is realistic. I've accidentally oversalted foods to the point where it tastes TOO salty, and it didn't take that much to do so.
I don't have a fear of salt, and my BP is fine, so I'm not worried about using it, but I don't want all my food to taste like a salt lick. And yes, I've had food in restaurants that I've thought was oversalted. And some was undersalted.
Maybe one of these days she'll do a dish that I'm willing to ruin with too much salt, and I'll test her theory. Meanwhile, the rest of what she presented was good. It might be a good show, once she settles in to what she's doing.
dbcurrie at 3:03AM on 07/07/08
I like Ann I consider her to be one of the powerhouses behind Mario on CIA,but for some reason she is coming across stiff to me...maybe its the direction? and from nonsense I see on the next food star she is riding along the same lines as the two judges would like to see...and the next time the male judge says anything about the homecook and what they want I'm gonna strangle the T.V. has anybody on this site been contacted by fn for your opinon on the programing???
Markbb at 9:58AM on 07/07/08
the salt thing - i think she's just saying not to be afraid of it and that it probably takes more than you think to get the taste right and that restaurants use more salt. ultimately, it's all about tasting the food and your personal taste. if you look at the recipes, she never imposes any particular amounts for salt - it just says "kosher salt" under ingredients. seasoning is a personal thing, she's just drawing attention to it, imo
feeedme at 10:40AM on 07/07/08
I think someone mentioned on the last Burrell topic page that she never uses pepper...I wonder why?
bessfour at 4:08PM on 07/07/08
Hey bess.......it was me. She was interviewed and said she doesn't like pepper and doesn't use it.
I thought the poor woman was trying so hard to do the "tell them all about yourself" song and dance that SuziBotox and TuschBag harp on, that she was flustered doing what she does best - cook and talk about the FOOD. I think she'll settle in if she doesn't listen to them and the RR Screaming Mimi. I was occupied when she was on Sunday morning and didn't see the whole ep - I didn't hear her say an oven temp or time and I wondered how she tested for doneness. Did she use a thermometer at all? I did watch most of it, but missed all of that. Not a biggie - I can check the recipe, but was curious. I was so glad that Ina came on after her - I didn't have to turn off the tv right away! Now, if we could just get some original Ina to follow the very original Anne! ;0
PerkyMac at 7:12PM on 07/07/08
She needs to drink some of that wine, relax a little and let the cooking do the talking. Too much chatter.
PeteV at 10:08PM on 07/08/08
@PerkyMac: TuschBag. Oh my God, I'm dying here. Hilarious!
BangieB at 10:36PM on 07/08/08
I've been in the industry for 40+ years and I have worked for some pretty big heavyweights and never saw that much salt being used....
.I think after working with Mario and in Italy too she would have grasped that the true essence of Italian cooking in my mind is to use fresh local ingeredients and let them be the star of the dish and let their true flavors come thru!!! ..... I mean if you have to use that much salt what does that truly say about the rest of cooking flavor wise ????? Maybe something's missing ....
There are numerous oppurtunities to enhance flavor without the use of salt. I'm not saying you can eliminate it completely but use it to just bring out all the other flavors already there. Infusions with oils,herbs and seasonings,all kinds of citrus juices and zests,marinades and spice rubs and combos to just name a few can bring out flavor without any salt.......I think if used carefully and in moderation it can be a great asset It just has to be used in the right places....
Baking is one place where salt is unfortunately under used a lot. There are those who think there is no place for salt in baking . It is not just used for flavor...It truly does bring out the flavor of other ingredients without the consumer ever even knowing it was there in the right amounts.
I just get the shivers thinking about "Tuschbag" standing over in the corner of the studio with his arms folded....I'm dying also ....Is that where ROTFLMAO came from ????? lol I wonder if he has read any of this stuff......Hay Tusch ! If your listening ....I'd hold on to that open mike nite gig you have goin on !!!! lol And Anne tell him to go over in the corner and be quiet and behave ! lol
grizz518 at 11:25PM on 07/08/08
So, week three just aired. I didn't cringe once! It looks like she is getting more comfortable with the camera. Are you still watching?
izatryt at 10:06AM on 07/13/08
%*#$*#! Danged. I forgot.
PerkyMac at 10:25AM on 07/13/08
Wouldn't miss it. Today she made a killler roast chicken and mashed cream&butter with some potatoes.
bessfour at 3:21PM on 07/13/08
Let's hear it for my DVR !! Yea Baby !!! I would of forgot too....lol She still seems to have the Chatty Kathy thingy goin on ...I think this girl is dead on addicted to salt and doesn't even know it .. If she had to do a salt free dinner function she would be dead in the water...the taste of salt is a progressive thing in both directions -using more or less whichever you choose ....your taste buds will adjust !
I'm a firm believer that we as cooks should let the consumer help decide their own fate concerning there health whether it be salt or sugar...just cut back some and then let the diner decide as to whether or not they want to bring it over the top. There have been some studies done where it was confirmed that we all would live longer with less sodium in our diets ..I'm sure as of now that most of her preparations would greatly exceed the accepted windows for the RDA's for sodium
She is still looking for that catch trademark phrase but hasn't found it yet ! Her arms are still all over the place like she was directing a symphony. "POC")(piece of cake)........maybe ....or not....
I would've much rather seen an all American comfort food type pan gravy instead of pan jus.....just a preference there(most American cooks today don't have a clue on how to make a good classic pan gravy). The camera seemed to be doing a better job following the action and there were some moments of pure golden silence and just following along with the camera which was very pleasing.. The roasted Beet Salad is one of my "Favorites"....lol Sorry ....couldn't resist....would've been nice with some assorted fresh cut citrus sections on top ! I don't believe in cooking poultry to a temp of 170 degrees cuz it'll be drier than a popcorn fart. I think they missed out on a great opportunity to show folks about the juices running clear from the cavity of the bird . Your thermometer can register 160-170 and still not be quite done with some bloody juices still running out of the cavity...The success of the thermometer rides solely on placing it in the perfect spot.. If this is not achieved then using the juices running clear method of testing doneness is a clear (pardon the pun)winner as a backup system to use !! If you pull the bird out of the oven at 170 and let it rest for 5-10 minutes before carving the bird now will register an internal temp of almost 180 which in my mind is an overcooked bird....Roasted proteins will always have a carryover cooking period once they come out of the oven....It is really hot inside and there is a lot of pressure built up inside that has to be slowly released .....this why we have a recommended rest period.....fat goes toward heat and water will go in the other direction ....
.I would be really curious to know where the bulk of TVFN's viewers lie....Is it the young and learning professional,the all American young house wife or is it the single portion of the population tuning in (the census #'s are growing in this demographic...there are a lot of'm)(dinner for ones)
This next comment is more directed at Colonel Tuschman. They need to get over every food being their favorite and the same with utensils too ...I personally don't know too many cooks who sleep with their food mill...lol I mean everything can't be their favorite or else none of it would be ...OK so sue me today ....I'm a curmudgeon....lol She hasn't been fired yet....alright ? :-)
I still think she needs to be wearing a chef coat....If the title of your show says you are a restaurant chef then by golly you should at least look like one !!.....IMHO.....Ok Anne ....over all ......better ....I'm hungry ! Anybody else ? Take a breather ......weeeeel see ya next week !
grizz518 at 3:38PM on 07/13/08
@grizz518 - Some funny stuff there, and keen observations. I'd like to see her in a chef's jacket, too. She is a professional and should look and act the part. That won't prevent her from being herself - I think she has a huge, funny personality - let it shine with her talent. I'm sick of the sleazy cloned home cooks FN is shoving down our throats.
I caught Sunny Anderson today and she is exactly what SuziBotox and TuschBag say they want. Constant perky (no offense to self) chatter and story telling. Personality and frequent giggles (ala Retchel) are way more important than food. She had it all, and managed to be a little less annoying than the 30 minute Billy Mays twin sister screamer. I was in another room and not paying real close attention, but I didn't notice any YUMMO types of words, but just seeing her once, I might not realize it. Anyway, the point of this - I hope they use Ina as a role model for Anne, not the silly, sexy chatterboxes who fit the mold. Eyes, fingers, toes & knees crossed.
PerkyMac at 4:01PM on 07/13/08
@grizz ~ you certainly seem to have a lot of periods.....
izatryt at 4:05PM on 07/13/08
I just remembered that I had dvr'ed the lamb and chicken episodes. Watching the lamb right now, and it didn't take 2 minutes to understand what everyone is talking about. I see the arms thing, but it's not a bother to me. The salt quantities blew my mind a little, and I was expecting a lot.
The erl thing was a bit more cringe-inducing than I expected, as well.
All that being said, I like her. But there are a lot of similarities between her presentation style and the alliterative presenter who cannot be named. Highly animated, very chatty, armed with loads of goofy catchphrases. But of course Anne has the skills and resume to get the benefit of the doubt here, and she seems more genuine.
The lamb looks awesome, and I'd like to try it.
renzata at 4:17PM on 07/13/08
She did just take a bite of peach crisp that was barely 30 seconds out of the oven and not even flinch. It's the kind of thing that makes Giada look like her head is about to explode.
Is it the magic of television, or does she just have an asbestos tongue?
renzata at 4:23PM on 07/13/08
If she's showing home cooks how to do a restaurant meal why would (or should) she be wearing a chef's jacket?
bessfour at 6:55PM on 07/13/08
grizz - what's wrong with liking beets? i happen to like beets a lot and cook them at least once a week. disagree with putting citrus on it though, everybody else does it, kinda old hat... the pistacchio pecorino combo is a fresher idea, i think. she didn't use much salt in the salad at all
feeedme at 10:04PM on 07/13/08
I don't think she should be wearing a chef's jacket, and I don't think she should be cooking in a restaurant kitchen. I've made these points before. She is trying to explain to the HOME COOK what they can do to make their food taste like restaurant food. Putting her in a restaurant kitchen and making her wear a chef's jacket IMMEDIATELY tells the viewer that these tips only work for restaurant chefs in a restaurant kitchen. She needs to come across as a home cook in a home kitchen. I think she's doing very well.
Except that I still can't believe how much salt she uses, and that she refuses to use any pepper!
minstrel at 12:03AM on 07/14/08
I finally got to watch most of an episode yesterday. She's magical...when I cook with that much salt, my food is way over seasoned. But seriously, I thought she was fun and a natural! Maybe she's becoming more comfortable with the camera. I loved the insight and tips she provided.
_greenbean at 3:33PM on 07/14/08
The third show was much better. I only heard one growl (All this time I have been blaming my boxer) and I did learn a few things. I liked her idea about putting the garlic in the water. She seems to be doing less talking and arm swinging and if she would just take a slug of some wine before airtime I think she will sound less stiff. ("I-will-put-the-tray-in-the-oven..." could be replaced by... "I will HIC put the tray in the oven HIC if I can find it." It seems to flow better). Actually she probably needs a belt of cognac to get the job done.
I was laughing out loud when she put a second handful of salt in the water and then she went back for a third. I don't think she will be getting any ad time from the American Heart Association. Her chickens would have looked better if she had added some pepper to them but since she doesn't like pepper I guess we won't be seeing that. Isn't the idea supposed to be to make a dish for the viewers? Hell if she doesn't like chicken with pepper throw it in the garbage and make a dish after the show.
PeteV at 12:17AM on 07/15/08
Izatryt: so what R U .......................the typing police ??????????
Been spiltting hairs long ?????? Those are just pauses in a live conversation trandscribed to print.....I'll try to keep them to a minimum..................lol Let's not get too serious here ok.
Probably time to go cook something !
Bessfour.......the appearance or perception of credibility
Feedme :
If you read carefully I never said I didn't like Beets. My point was about the fact that all the FNTV personalities use the phrase my favorite for everything it really didn't have much to do with the beets at all . Sorry if you misread me on that.
This is another by-product of Professor Tuschbag trying to make mediocre folks into larger than life with pointless filler talk ..You obviously can't have everthing as your fav
This is probably a sign of someone who has been watching the TVFN tooooooooolong...lol I'll work on this. Maybe look for another network temporarily for some fresh ideas. Believe it or not I don't take all this too seriously and do approach most of it with an open mind and a little patience. After all I do admit to being a hopeless foodie for life romantic !
Please feel free in the future to question any of my responses in the interest of open dialogue.....we all gain a deeper understanding of what is being dicussed !
grizz518 at 4:30PM on 07/15/08
grizz - maybe it's naive of me but when she said beets were her favorite i didn't take it as filler - it sounded to me like she really likes beets (maybe because so do i), she was very enthusiastic about them. or perhaps i don't watch FN enough, lol
the pork chop episode today was fantastic, i thought. Anne seemed very comfortable and relaxed and the dish was terrific. i could eat that right now!
feeedme at 2:14PM on 07/27/08
Ok, so last week I tried the pork chops which looked so delicious. I brined them only for about 30 hours, instead of the 72, but holy crap were they ever salty. I am not a master of brining by any measure, so if anyone knows how to get the flavor of the aromatics (which were a nice combination with the coriander, fennel, chili and garlic) without the salt level of cheap lunchmeat, I would love to hear your tips.
And, interestingly, I wrote a review of the recipe for the FN website on Monday, rating the dish 3 stars and saying that I liked the seasoning but found it way too salty, etc. Nothing obscene or inflammatory. But it never went up on the site.
renzata at 12:09PM on 08/03/08
Fired from Centro for being a pain in the ass! Good luck, Spikey.
newyorkfooddude at 11:05AM on 09/24/08
boy, I loved the premise. the 'okaaay...so' ...has already made me nuts. I keep expecting them to beat this out of her before I see another episode. recipes are great. I would love for her to make it but I wish she would just stop trying to be so cool and just teach us!
alexasays at 8:42PM on 10/11/09