Channel 4 Heston's Feasts - Tuesdays & Repeating on Satu

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Wiblick
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Channel 4 Heston's Feasts - Tuesdays & Repeating on Satu

Post by Wiblick »

http://www.channel4.com/food/on-tv/hest ... 7_p_1.html

last night's was Victorian, repeated 7pm Saturday

next week: Medieval 9pm Tuesday 10th

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Post by Eric the well read »

Hi,
I found it very interesting, but would have thought that somewhere in the menu would have been a mushroom or two!
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Eric

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Simon Atford
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Post by Simon Atford »

The listing in Radio Times for next weeks medieval one mention chocolate cutlery. Doesn't sound very medieval to me or am I missing something :?:

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Post by Wiblick »

I didn't see the Victorian one but read the description on the website, bit of a tit really...

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Post by Tracey »

It was quite funny - but more about the excesses of the time, rather than the "norm" and then making them even more excessive.

Tray

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Post by Simon Atford »

Just watched the medieval one. Lots of nonsense about belief in a flat earth and witch burning etc. Ho hum :roll:

Was very baffled by the edible cutlery, candles and napkins. All jolly good fun but seemed to have been imported in from another programme entirely :?

Note to Mr Blumenthal: They didn't have chocolate in the Middle Ages (at least not in Europe).
Last edited by Simon Atford on Fri Mar 13, 2009 1:49 pm, edited 1 time in total.

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Post by JC Milwr »

Simon Atford wrote:
Note Mr Blumenthal: They didn't have chocolate in the Middle Ages (at least not in europe).
But that's not what he's about. He's being inspired by the age, and the edible cutlery was inspired by the medieval idea of having food that looked like something else completely. He did also cook a proper medieval recipe for lampreys, before adapting it for a modern meal.
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Post by Simon Atford »

JC Milwr wrote:
Simon Atford wrote:
Note Mr Blumenthal: They didn't have chocolate in the Middle Ages (at least not in europe).
But that's not what he's about. He's being inspired by the age, and the edible cutlery was inspired by the medieval idea of having food that looked like something else completely. He did also cook a proper medieval recipe for lampreys, before adapting it for a modern meal.
But what's the point in being inspired by a particular historical period if you then go off and make something not used (or even available) in that period :?:

"The Supersizers Go...." with Giles Coren and Sue Perkins (last year on BBC2) had a similar format but was miles better.

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Post by gregory23b »

He was probably inspired by such things as cups made from sugar, melted and moulded into wine glasses.

Chocolate would be much easier to make IMHO in a modern kitchen where melting and setting temperatures are low enough to not burn and molten sugar can caramelise in seconds if it goes beyond a certain temperature.

edited to clarify I meant that chocolate was not in use in Tudor Europe, but would be a good modern substitute for moulding things.


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Post by red razors »

has he put pomme dorys onto his menu yet? the day we visited HCP his seriously hot sous-chef was there learning how to make them.

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Post by Simon Atford »

gregory23b wrote:He was probably inspired by such things as cups made from sugar, melted and moulded into wine glasses.

Chocolate would be much easier to make IMHO.
Not very easy to make without cocoa beans which were unknown in Europe untill the C16th. Even the Aztecs used chocolate as a drink and not a solid food.

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Post by Sophia »

I think what Jorge means is that you are much less likely to burn yourself working with chocolate than hot sugar. If you have never done any hot sugar work you may not be aware how high the boiling temperature of sugar syrups or honey are and how badly you can burn yourself.

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Post by gregory23b »

"Not very easy to make without cocoa beans which were unknown in Europe untill the C16th. Even the Aztecs used chocolate as a drink and not a solid food."

er, yes I know, I meant as Sophia said, today it would be easier to use chocolate to mould as the melting and setting temps are very much lower.
Molten sugar is like napalm and I am not overstating it, it retains a lot of heat and will simply remove skin. I will edit the post for clarity.

At Hampton Court where I work in the Tudor kitchens we often do sugar work and the hardest thing is to get it just right. Were I to be a modern chef hoping to mould things I would not opt for sugar unless I knew exactly what i was doing. On an additional note I also suspect that a pure sugar goblet would be seen as 'unhealthy', chocolate less so. Mr Blumenthal is using methods inspired by Tudor recipes and to some extent the work we do at the palace, not necessarily replicating them, as we have seen.

"the day we visited HCP his seriously hot sous-chef was there learning how to make them."

But not as hot as the oh so hot Tudor cooks, AHEM!!!! 8)
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Post by Simon Atford »

Whilst Mr Blumenthal may indeed be making dishes inspired by recipes history rather than attempting to replicate them the programme does not always make this clear. The lanphrey recipe which combined both medieval ideas and moden methods from Latvia was interesting as was the pigeon pie.

The chocolate candles and cutlery however came across as a modern idea crowbarred into a medieval themed feast.

The main thing I found irritating was the daft links about witch burning, flat earths and the Black Death. If you are going to be 'inspired' by a period's cooking then trotting out a load of tired cliches is a funny way of showing it.

As I said I've seen other superior programmes with a similar theme before. As well as the "Super Sizers Go..." series I also recall Clarrisa Dixon Wright cookng recipes from the Forme of Curry as part of BBC 4's Medieval Season.

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Post by red razors »

gregory23b wrote:But not as hot as the oh so hot Tudor cooks, AHEM!!!! 8)
of course not!!! a chef in whites [even if he is hot and tattooed, sigh] versus cooks in doublets; there is no competition. doublets and pynade ftw :)

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Post by Cat »

I like bits of it...and the bits that I don't like are educational.
I was uneasy about the turtle eating, even though it was quite above board, and I've had trouble getting the thoughts of the texture of the kaolin covered potatoes and the the texture of the 'plums' out of my head, and not in a good way. :?
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Post by Hraefn »

Simon Atford wrote: "The Supersizers Go...." with Giles Coren and Sue Perkins (last year on BBC2) had a similar format but was miles better.
It was sensasionalist crap, they only went for the weirdest shite they could find in the books, used modern cooks who dint understand the recipes and didn't actually put meals together rather assembled all this odd stuff on a table. A college did some Restoration stuff with them, guided them through a pukka meal, taught them the correct manners and the meal was lovely, everyone had a good time but did it make it too air, did it 8olloxs all they wanted was Giles flicking calfs testicles stuffed with spinach att Sue whilst they both got pi55ed and misbehave like chimps at a tea party.
Heston at least says it was only 'inspired' by rather than 'this is what they ate ooh aren't people from history odd/disgusting/goddamn perverts.......' erm rant over go about your business nothing to see here
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Post by Simon Atford »

Hraefn wrote:
Simon Atford wrote: "The Supersizers Go...." with Giles Coren and Sue Perkins (last year on BBC2) had a similar format but was miles better.
It was sensasionalist crap, they only went for the weirdest shite they could find in the books, used modern cooks who dint understand the recipes and didn't actually put meals together rather assembled all this odd stuff on a table. A college did some Restoration stuff with them, guided them through a pukka meal, taught them the correct manners and the meal was lovely, everyone had a good time but did it make it too air, did it 8olloxs all they wanted was Giles flicking calfs testicles stuffed with spinach att Sue whilst they both got pi55ed and misbehave like chimps at a tea party...
Well I liked it anyway :oops: It may have had little or no educational value but I found it entertaining (a purely subjective opinion of course). I suppose I find the sight of people getting p*ssed on TV funny (even if Sue Perkins was putting it on most of the time IMHO). It's probbaly a "guilty pleasure" or something.

To be fair to Heston Blumenthal I probbally did watch "...Medieval Feast" with a certain ammount of predudice after reading about the chocolate cutlery in Radio Times. The fact that medieval is my period probbally made me a bit wary as well.

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Post by Hraefn »

red razors wrote:has he put pomme dorys onto his menu yet? the day we visited HCP his seriously hot sous-chef was there learning how to make them.
Poumes become plomes....sorry plums. Again just using it as inspiration.
http://tudorcook.blogspot.com/2007/05/p ... story.html
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Post by red razors »

just watched the tudor one. think i may have been distracted by the nice tattoos as he is definitely not as good-looking as i remember! :shock: either that or the ratty tache is making him look insipid.
interesting programme though, i found it very entertaining.

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Post by Marcus Woodhouse »

All celebraty chefs must die.
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Post by gregory23b »

"Whilst Mr Blumenthal may indeed be making dishes inspired by recipes history rather than attempting to replicate them the programme does not always make this clear."

Totally agree, I rarely watch him or many tv 'history cook' programmes, I am not that interested in Heston's stuff, but was pointing out the way he sometimes works and yes if not made clear can be misleading.

"The main thing I found irritating was the daft links about witch burning, flat earths and the Black Death. If you are going to be 'inspired' by a period's cooking then trotting out a load of tired cliches is a funny way of showing it. "

Which is why I rarely watch such things, sadly too predictable.

His sous chefs were great blokes, didn't get in the way and we managed to teach them a few tricks.
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Post by Simon Atford »

Thing is I did find some of the items interesting, espechally the lampreys (is there any evidence that anyone ever actually died of a surfeit of them :?: ) but these were undermined by the silliness and lazy cliches.

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Post by red razors »

i thought he did the concept of illusion foods very well.

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Post by Hraefn »

Now this is a cockatrice
Image
and from the spare parts, a Hieronymus Bosch cheese dream
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Post by Gandi »

best 2 or 3 hours spent after work that I can remember......dismantling animals then creating new ones all whilst getting wildly tipsy with your mates....priceless.
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Post by Hraefn »

Any chance of another 'culinary cut 'n' shut' this year or is it spits full of swans in jerkins?
You could do porkpie in the shape of a frog with his head up his own rectum.........but that wouldn't take much work as I understand you already have one. :wink:
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Post by Gandi »

Hraefn wrote:Any chance of another 'culinary cut 'n' shut' this year or is it spits full of swans in jerkins?
You could do porkpie in the shape of a frog with his head up his own rectum.........but that wouldn't take much work as I understand you already have one. :wink:
lmao...new keyboard please git!

Yes we've got that in spades :roll: , so it'll be 'full spits, full spits' don't you know :twisted: :twisted:
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Post by Meg »

Hraefn...

:D

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Post by Hraefn »

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