Things that only tv chefs/cooks do.

[LetThereBeRock]

I was watching Nigel Skater's Simple Suppers last night and in a recipe he said you could use old cheese rinds that you have in the fridge. Do people really do this?

I'm sure that some do but generally I don't have such exotic leftovers. A half rotted onion is about it.

Are there any other things that tv cooks do that 'normal' people generally wouldn't?

PS Sophie Dahl talks rather a lot of bollocks doesn't she?

Slater sorry.

sugar bloody baskets.

Think you already know my stance on cheese rinds from t'other thread.

Sophie dahl? I fart in her general direction.

sprinkle salt from 10ft high

Use a bunch of thyme as a brush to to coat oil onto food - Jamie Oliver.

I can think of better uses for thyme.

Build a meal, instead of piling it onto the plate.

Put all their ingredients into little bowls before they start...I usually don't read the recipe properly, start cooking, get halfway through and realise that I don't have a vital ingredient. And yes Sophie Dahl is a knob...why does she speak in that halting, whimsical way?

LMAO @ Moonfacemama "Sophie Dahl - I fart in your general direction!"

I wonder if her mother was a hamster and her father smelt of elderberries?

Have you noticed the amount of TV chefs who hunch over the food like a big gorilla whilst sprinkling pepper/salt/oil/herbs etc Really irritating!

And the Masterchef people that drip sweat into their food...use a teatowel to mop your brow ffs! shudder

I have old Parmesan Rinds that i put in Soup and Stock......

I do the Thyme thing to...

Umm and i use little bowls to get things ready and i build meals..

I was a head chef before i had my DCs though...

Drizzle olive oil over the finished dish.
Clean the edges of the plate before serving.

I drizzled olive oil on DS1's packed lunch couscous this morning.

Smush or wazz any thing a la jamie. Well, i do wazz, but it means something completely different.

A friend is incandescent about the inaffectiveness of jamie's "flavour shaker"

Drayford...i think so, yes

They're all tossers

I do clean the edges of the plate before serving. But that's just because I lob the food onto the plate in such a haphazard way that it usually splatters all over the plate plus half of the kitchen worktop. I either have to wipe it a bit with kitchen roll or have my thumb in hot gravy while I carry the plates through...

It's the 'special ingredient'... Everything's going swimmingly well with the ingredients list and then chef introduces some totally random ingredient that 'absolutely makes all the difference'... of which there is only one obscure source in the entire country, or takes a three-day trek into the Hindu Kush to collect, take your pick. It's usually accompanied with airy disclaimers..... 'you could substitute the maple-smoked air-dried samphire with frozen spinach but it won't have quite the same edge.....'