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post #11 of 26 (permalink) Old 01-02-2017, 18:47
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A bit disappointed with his cooking

Felt both his fish reciepes were a bit of a muchness

As were both his chicken recipes

He is definately pushing fennel, I love it but it's pricey here unfortunately

Cassacomb brought back memories

Mostly of hoards of tourists , tacky shops , but a beautiful walled town

The rigmoral with the kitchen on the boat annoyed me

Obviously the meal was cooked elsewhere and placed into large trays and reheated in the tiny kitchen to feed the passengers

Still I'll watch it tomorrow

Sandra
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post #12 of 26 (permalink) Old 01-02-2017, 21:36
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Personal Aire
Including KF's 2CV6!!! We enjoyed it earlier.
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post #13 of 26 (permalink) Old 02-02-2017, 08:17
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Watched the Tuesday one and was dissapointed with it as he said he was in Carcassonne and was cooking just down the river from there. It looked as if he was actually doing the cooking at the end of the canal at Marsaillan. No mention of the unique round lock they went through at Agde apart from him pretending to be in charge of the mooring ropes
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post #14 of 26 (permalink) Old 02-02-2017, 20:09
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Did anyone see Vertieul sur Charente today?
We love it there and have had a tour of that lovely mill. Haven't tried that brioche though!
There is a nice Aire on the edge of a park by the river. We have stayed there many times.
It was nice to see a bit more of the chateau as well.

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post #15 of 26 (permalink) Old 02-02-2017, 21:07
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Quote:
Originally Posted by Littlebt View Post
Except from my observation Rick Stein can't cook
If that is you observation, I recommend you visit Specsavers
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post #16 of 26 (permalink) Old 02-02-2017, 22:55 Thread Starter
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Originally Posted by Cazzie View Post
Did anyone see Vertieul sur Charente today?
We love it there and have had a tour of that lovely mill. Haven't tried that brioche though!
There is a nice Aire on the edge of a park by the river. We have stayed there many times.
It was nice to see a bit more of the chateau as well.

Cazzie
Yes we saw this one,looks a lovely place and on our list for a visit this year.
It is giving us some good ideas!
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post #17 of 26 (permalink) Old 04-02-2017, 18:28
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It's a lovely easy programme

Cookery wise, well he's into steaks

Not a great deal of reciepe content

Remained much the same veg ect

But I love his Yorkshire take

Much like Lancashire

Well we are on the border

We like proper food , forget the fancy frippery , the the swirls on the plate

Sandra
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post #18 of 26 (permalink) Old 14-02-2017, 19:40 Thread Starter
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Is anyone still watching James Martins French adventure?
I am,and still enjoying it!

I`ve just two gripes about the show.

1)The camera work while hes cooking is so annoying.He is either to close,or flips
from face to food and back missing most of what I want to see of the food.

2)There is not enough filming of the area they are in.I would like to see more of the
countryside and towns!

I suppose its just me,but thats my observations!
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post #19 of 26 (permalink) Old 14-02-2017, 20:41
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I've found it less than interesting

His meals have all been much of amuchness

Fennel, he's into fennel

Sea food the same

Could be just me

The chicken reciepes ?

Disappointing

Sandra
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post #20 of 26 (permalink) Old 15-02-2017, 13:54
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I haven't seen the programme, but it sounds like a "me-too-on-a-tight-budget" - a one camera operation with stock shot fillers.

WE have some lovely cooking/travel programmes made is SA. If you ever have the change to watch "Ultimate Braai Master" competition with Justin Bonello, you'll see some interesting food (all cooked on open fires) in the most amazing venues across the country,beautifully filmed (to name just one of the series he has produced). Also Cooking with Chris Smit - some lovely dishes and awesome pics of the Western Cape - Paarl & Franschoek. He talks a bit funny but he's an Cape Afrikaaner. Because production costs are lower in SA you'll often find (if it's a good programme) that more has been spent on production, thus greater attention to detail.
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"When I was 17 the boys used to call me "Coke-bottle-legs". Fifty years later, they are still like Coke bottles. Sadly, the 2 litre version!"
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