Got a question for you. Back in the late 70's or early 80's, there was an
Italian husband and wife team with a cooking show. Probably on PBS, as
obviously, there was no Food Network back then. All I can remember is that the
man's name was Franco. I think it was anyway. I had a cookbook of theirs which
I'd desperately love to try and find again. Anyone remember them and their
names? Thanks.

wrote:

> Got a question for you. Back in the late 70's or early 80's, there was an
> Italian husband and wife team with a cooking show. Probably on PBS, as
> obviously, there was no Food Network back then. All I can remember is that the
> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
> I'd desperately love to try and find again. Anyone remember them and their
> names? Thanks.

DEAD

<http://www.bostonzest.com/2008/12/franco-romagnoli-early-wgbh-italian-cooking-show-host-died.html>

Their books...

<http://www.amazon.com/gp/search/ref=sr_adv_b/?search-alias=stripbooks&unfiltered=1&field-keywords=&field-author=Franco+Romagnoli&field-title=&field-isbn=&field-publisher=&node=&url=&field-feature_browse-bin=&field-binding_browse-bin=&field-subject=&field-language=&field-dateop=&field-datemod=&field-dateyear=&sort=relevancerank&Adv-Srch-Books-Submit.x=36&Adv-Srch-Books-Submit.y=12>


--
Mort

> wrote:

> Got a question for you. Back in the late 70's or early 80's, there was an
> Italian husband and wife team with a cooking show. Probably on PBS, as
> obviously, there was no Food Network back then. All I can remember is that the
> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
> I'd desperately love to try and find again. Anyone remember them and their
> names? Thanks.

Not an old timer in this particular sense, never having seen any
American cooking show, but by just looking it up using your information,
I'd guess it is G. Franco Romagnoli and Gwen Romagnoli, The Romagnolis'
Table. Is this right? It took two minutes to look it up.

Victor

wrote:
> Got a question for you. Back in the late 70's or early 80's, there was an
> Italian husband and wife team with a cooking show. Probably on PBS, as
> obviously, there was no Food Network back then. All I can remember is that the
> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
> I'd desperately love to try and find again. Anyone remember them and their
> names? Thanks.

Yes!! Franco Palumba!! What a great show it was! Was it called
something like 'Cooking Here Now'??

--
Peter Lucas
Brisbane
Australia

If we are not meant to eat dick,
why are they made of meat?

wrote in
:

> Got a question for you. Back in the late 70's or early 80's, there was
> an Italian husband and wife team with a cooking show. Probably on PBS,
> as obviously, there was no Food Network back then. All I can remember
> is that the man's name was Franco. I think it was anyway. I had a
> cookbook of theirs which I'd desperately love to try and find again.
> Anyone remember them and their names? Thanks.

The Romagnollis? I have a book by them somewhere and IIRC the husband was
called Franco.

--

I have nothing against God.
It's his fan club I can't stand.

spotted on a poster

On Thu, 28 Jan 2010 14:47:16 -0800, Mort > wrote:

wrote:
>
>> Got a question for you. Back in the late 70's or early 80's, there was an
>> Italian husband and wife team with a cooking show. Probably on PBS, as
>> obviously, there was no Food Network back then. All I can remember is that the
>> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
>> I'd desperately love to try and find again. Anyone remember them and their
>> names? Thanks.
>
>DEAD

Dang, couldn't you have at least started with "well, he was on the
roof" ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/24/10

koko > wrote in
:

> On Thu, 28 Jan 2010 14:47:16 -0800, Mort > wrote:
>
wrote:
>>
>>> Got a question for you. Back in the late 70's or early 80's, there was
>>> an Italian husband and wife team with a cooking show. Probably on PBS,
>>> as obviously, there was no Food Network back then. All I can remember
>>> is that the man's name was Franco. I think it was anyway. I had a
>>> cookbook of theirs which I'd desperately love to try and find again.
>>> Anyone remember them and their names? Thanks.
>>
>>DEAD
>
> Dang, couldn't you have at least started with "well, he was on the
> roof" ;-)
>


LOL!!!

We'll just change Mort to Morte :-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Jan 28, 5:37*pm, wrote:
> Got a question for you. Back in the late 70's or early 80's, there was an
> Italian husband and wife team with a cooking show. Probably on PBS, as
> obviously, there was no Food Network back then. All I can remember is that the
> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
> I'd desperately love to try and find again. Anyone remember them and their
> names? Thanks.

Oh - the Romagnolis? They had a great cookbook out once - I made THE
best marinara sauce from it. I should seek it out once more.

PeterL1 wrote:

> koko > wrote in
> :
>
>
>>On Thu, 28 Jan 2010 14:47:16 -0800, Mort > wrote:
>>
>>
wrote:
>>>
>>>
>>>>Got a question for you. Back in the late 70's or early 80's, there was
>>>>an Italian husband and wife team with a cooking show. Probably on PBS,
>>>>as obviously, there was no Food Network back then. All I can remember
>>>>is that the man's name was Franco. I think it was anyway. I had a
>>>>cookbook of theirs which I'd desperately love to try and find again.
>>>>Anyone remember them and their names? Thanks.
>>>
>>>DEAD
>>
>>Dang, couldn't you have at least started with "well, he was on the
>>roof" ;-)
>>
>
>
>
> LOL!!!
>
> We'll just change Mort to Morte :-)
>

Touché

I almost threw that reference in myself

--
Mort

On Thu, 28 Jan 2010 17:37:05 -0500, wrote:

>Got a question for you. Back in the late 70's or early 80's, there was an
>Italian husband and wife team with a cooking show. Probably on PBS, as
>obviously, there was no Food Network back then. All I can remember is that the
>man's name was Franco. I think it was anyway. I had a cookbook of theirs which
>I'd desperately love to try and find again. Anyone remember them and their
>names? Thanks.


Thanks so much! Romagnoli's table was indeed the book, and I already found one
on-line and bought it! Thanks again.

On Thu, 28 Jan 2010 19:43:18 -0800 (PST), val189
> wrote:

>On Jan 28, 5:37*pm, wrote:
>> Got a question for you. Back in the late 70's or early 80's, there was an
>> Italian husband and wife team with a cooking show. Probably on PBS, as
>> obviously, there was no Food Network back then. All I can remember is that the
>> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
>> I'd desperately love to try and find again. Anyone remember them and their
>> names? Thanks.
>
>Oh - the Romagnolis? They had a great cookbook out once - I made THE
>best marinara sauce from it. I should seek it out once more.

I didn't buy any of their books... so I googled and came up with
something from Chowhound for you.

vvvvvvvv

This is my marinara sauce, mostly from Franco Romagnoli, but also with
touches of Rao and Henry Hill. It's absurdly easy:

1) With your hands, go through a large (14 1/2 oz) can of whole tomato
San Marzanos or a good American brand like Redpack or Muir Glen.. What
you're looking for is that mean little yellow blossom end that could
make for an unpleasant bite for someone. Throw it out. Add 1/4 teasp.
salt and sugar EACH to your picked-through tomatoes.
2) in a heavy pot large enough to hold your finished sauce, heat a
couple of tablespoons of full flavored olive oil, not expensive EVOO.
3) While it's heating, chop TOGETHER on a chopping board a half onion,
a GOOD handful of basil and a clove of garlic. What you're doing is to
combine the flavor of all 3 into one called a "battudo." (This is the
secret to great sauce.) Hold back about 1/4 of the chopped basil.
Saute your battudo in the olive oil pot till it's fragrant but not
brown.
4) Add your tomatoes all at once and sprinkle them with ONLY A PINCH
of dried oregano. Let simmer about 25 minutes, lifting off any watery
liquid that rises to the top as it cooks. (This stuff is bitter.) Stir
occasionally.
5) At about 20 minutes, add a good jolt of red wine and the reserved
chopped basil. At the 25 minute mark take it off the fire, add a
Tablespoon of olive oil and serve.

That's it. I don't like it with fresh tomatoes, or strained, or with
carrots and/or celery, or tomato paste or meat. Personal preference, I
guess, though sometimes I serve roasted sausages on the side along
with the sauced pasta. My neighbor, who was an incredible cook. added
no salt, but a beef bouillon cube at the end of the cooking time (when
he added the red wine) and it was awesome. I haven't tried this yet.

If you need a basic and inexpensive Italian cookbook, The Wiseguy
Cookbook by Henry Hill is available --used-- on Amazon.com. I can't
tell you all the times I've referred to this. And think about this:
any tomato sauce for pasta you make will probably be pretty healthy.
And it will taste twice as good if you top it with real, freshly
grated Parmesan cheese.

Be well and keep cooking!

SSqwerty Mar 08, 2008 03:54PM


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Thu, 28 Jan 2010 19:43:18 -0800 (PST), val189
> > wrote:
>
>>On Jan 28, 5:37 pm, wrote:
>>> Got a question for you. Back in the late 70's or early 80's, there was
>>> an
>>> Italian husband and wife team with a cooking show. Probably on PBS, as
>>> obviously, there was no Food Network back then. All I can remember is
>>> that the
>>> man's name was Franco. I think it was anyway. I had a cookbook of theirs
>>> which
>>> I'd desperately love to try and find again. Anyone remember them and
>>> their
>>> names? Thanks.
>>
>>Oh - the Romagnolis? They had a great cookbook out once - I made THE
>>best marinara sauce from it. I should seek it out once more.
>
> I didn't buy any of their books... so I googled and came up with
> something from Chowhound for you.
>
> vvvvvvvv
>
> This is my marinara sauce, mostly from Franco Romagnoli, but also with
> touches of Rao and Henry Hill. It's absurdly easy:
>
> 1) With your hands, go through a large (14 1/2 oz) can of whole tomato
> San Marzanos or a good American brand like Redpack or Muir Glen.. What
> you're looking for is that mean little yellow blossom end that could
> make for an unpleasant bite for someone. Throw it out. Add 1/4 teasp.
> salt and sugar EACH to your picked-through tomatoes.
> 2) in a heavy pot large enough to hold your finished sauce, heat a
> couple of tablespoons of full flavored olive oil, not expensive EVOO.
> 3) While it's heating, chop TOGETHER on a chopping board a half onion,
> a GOOD handful of basil and a clove of garlic. What you're doing is to
> combine the flavor of all 3 into one called a "battudo." (This is the
> secret to great sauce.) Hold back about 1/4 of the chopped basil.
> Saute your battudo in the olive oil pot till it's fragrant but not
> brown.
> 4) Add your tomatoes all at once and sprinkle them with ONLY A PINCH
> of dried oregano. Let simmer about 25 minutes, lifting off any watery
> liquid that rises to the top as it cooks. (This stuff is bitter.) Stir
> occasionally.
> 5) At about 20 minutes, add a good jolt of red wine and the reserved
> chopped basil. At the 25 minute mark take it off the fire, add a
> Tablespoon of olive oil and serve.
>
> That's it. I don't like it with fresh tomatoes, or strained, or with
> carrots and/or celery, or tomato paste or meat. Personal preference, I
> guess, though sometimes I serve roasted sausages on the side along
> with the sauced pasta. My neighbor, who was an incredible cook. added
> no salt, but a beef bouillon cube at the end of the cooking time (when
> he added the red wine) and it was awesome. I haven't tried this yet.
>
> If you need a basic and inexpensive Italian cookbook, The Wiseguy
> Cookbook by Henry Hill is available --used-- on Amazon.com. I can't
> tell you all the times I've referred to this. And think about this:
> any tomato sauce for pasta you make will probably be pretty healthy.
> And it will taste twice as good if you top it with real, freshly
> grated Parmesan cheese.
>
> Be well and keep cooking!
>
> SSqwerty Mar 08, 2008 03:54PM
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

The local bookstore was going out of business and I, of course, swooped in
and went nuts in the cooking section. I bought the Henry Hill cookbook. I
can heartily recommend it. So if you can't get your hands on the one in
question, this is a good Italian cookbook.
-ginny

val189 wrote:
> On Jan 28, 5:37 pm, wrote:
>> Got a question for you. Back in the late 70's or early 80's, there was an
>> Italian husband and wife team with a cooking show. Probably on PBS, as
>> obviously, there was no Food Network back then. All I can remember is that the
>> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
>> I'd desperately love to try and find again. Anyone remember them and their
>> names? Thanks.
>
> Oh - the Romagnolis? They had a great cookbook out once - I made THE
> best marinara sauce from it. I should seek it out once more.
>
Yes!

--
Jean B.

On Thu, 28 Jan 2010 17:29:39 -0800, koko wrote:

> On Thu, 28 Jan 2010 14:47:16 -0800, Mort > wrote:
>
wrote:
>>
>>> Got a question for you. Back in the late 70's or early 80's, there was an
>>> Italian husband and wife team with a cooking show. Probably on PBS, as
>>> obviously, there was no Food Network back then. All I can remember is that the
>>> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
>>> I'd desperately love to try and find again. Anyone remember them and their
>>> names? Thanks.
>>
>>DEAD
>
> Dang, couldn't you have at least started with "well, he was on the
> roof" ;-)
>
> koko

<snort>

your pal,
blake

On Jan 28, 5:37*pm, wrote:
> Got a question for you. Back in the late 70's or early 80's, there was an
> Italian husband and wife team with a cooking show. Probably on PBS, as
> obviously, there was no Food Network back then. All I can remember is that the
> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
> I'd desperately love to try and find again. Anyone remember them and their
> names? Thanks.

Franco Colombo and Arnold Swatzenhegger. Same sex and all that what.

"Victor Sack" > wrote in message
.. .
> > wrote:
>
>> Got a question for you. Back in the late 70's or early 80's, there was an
>> Italian husband and wife team with a cooking show. Probably on PBS, as
>> obviously, there was no Food Network back then. All I can remember is
>> that the
>> man's name was Franco. I think it was anyway. I had a cookbook of theirs
>> which
>> I'd desperately love to try and find again. Anyone remember them and
>> their
>> names? Thanks.
>
> Not an old timer in this particular sense, never having seen any
> American cooking show, but by just looking it up using your information,
> I'd guess it is G. Franco Romagnoli and Gwen Romagnoli, The Romagnolis'
> Table. Is this right? It took two minutes to look it up.
>
> Victor



Victor, why do I get the feeling you feel superior because you have never
seen any American cooking show? I'd say that makes your perspective on food
sadly limited.

Jill

On Jan 29, 2:05*am, sf > wrote:
> On Thu, 28 Jan 2010 19:43:18 -0800 (PST), val189
>
> > wrote:
> >On Jan 28, 5:37 pm, wrote:
> >> Got a question for you. Back in the late 70's or early 80's, there was an
> >> Italian husband and wife team with a cooking show. Probably on PBS, as
> >> obviously, there was no Food Network back then. All I can remember is that the
> >> man's name was Franco. I think it was anyway. I had a cookbook of theirs which
> >> I'd desperately love to try and find again. Anyone remember them and their
> >> names? Thanks.
>
> >Oh - the Romagnolis? *They had a great cookbook out once - I made THE
> >best marinara sauce from it. *I should seek it out once more.
>
> I didn't buy any of their books... so I googled and came up with
> something from Chowhound for you.
>
> vvvvvvvv
>
> This is my marinara sauce, mostly from Franco Romagnoli, but also with
> touches of Rao and Henry Hill. It's absurdly easy:
>
> 1) With your hands, go through a large (14 1/2 oz) can of whole tomato
> San Marzanos or a good American brand like Redpack or Muir Glen.. What
> you're looking for is that mean little yellow blossom end that could
> make for an unpleasant bite for someone. Throw it out. Add 1/4 teasp.
> salt and sugar EACH to your picked-through tomatoes.
> 2) in a heavy pot large enough to hold your finished sauce, heat a
> couple of tablespoons of full flavored olive oil, not expensive EVOO.
> 3) While it's heating, chop TOGETHER on a chopping board a half onion,
> a GOOD handful of basil and a clove of garlic. What you're doing is to
> combine the flavor of all 3 into one called a "battudo." (This is the
> secret to great sauce.) Hold back about 1/4 of the chopped basil.
> Saute your battudo in the olive oil pot till it's fragrant but not
> brown.
> 4) Add your tomatoes all at once and sprinkle them with ONLY A PINCH
> of dried oregano. Let simmer about 25 minutes, lifting off any watery
> liquid that rises to the top as it cooks. (This stuff is bitter.) Stir
> occasionally.
> 5) At about 20 minutes, add a good jolt of red wine and the reserved
> chopped basil. At the 25 minute mark take it off the fire, add a
> Tablespoon of olive oil and serve.
>
> That's it. I don't like it with fresh tomatoes, or strained, or with
> carrots and/or celery, or tomato paste or meat. Personal preference, I
> guess, though sometimes I serve roasted sausages on the side along
> with the sauced pasta. My neighbor, who was an incredible cook. added
> no salt, but a beef bouillon cube at the end of the cooking time (when
> he added the red wine) and it was awesome. I haven't tried this yet.
>
> If you need a basic and inexpensive Italian cookbook, The Wiseguy
> Cookbook by Henry Hill is available --used-- on Amazon.com. *I can't
> tell you all the times I've referred to this. And think about this:
> any tomato sauce for pasta you make will probably be pretty healthy.
> And it will taste twice as good if you top it with real, freshly
> grated Parmesan cheese.
>
> Be well and keep cooking!
>
> SSqwerty Mar 08, 2008 03:54PM


As I recall, it had celery and something else in it - cooked down to a
fare-thee-well first before any thing tomato-y was added, but it was
oh so good. I'll try this method.
I never knew about the little yellow end - this is a gem of knowledge
and I thank you.

jmcquown wrote:

> "Victor Sack" > wrote in message
> .. .
>> > wrote:
>>
>>> Got a question for you. Back in the late 70's or early 80's, there
>>> was an Italian husband and wife team with a cooking show. Probably
>>> on PBS, as obviously, there was no Food Network back then. All I
>>> can remember is that the
>>> man's name was Franco. I think it was anyway. I had a cookbook of
>>> theirs which
>>> I'd desperately love to try and find again. Anyone remember them and
>>> their
>>> names? Thanks.
>>
>> Not an old timer in this particular sense, never having seen any
>> American cooking show, but by just looking it up using your
>> information, I'd guess it is G. Franco Romagnoli and Gwen Romagnoli,
>> The Romagnolis' Table. Is this right? It took two minutes to look
>> it up.
>>
>> Victor
>
>
>
> Victor, why do I get the feeling you feel superior because you have
> never seen any American cooking show? I'd say that makes your
> perspective on food sadly limited.


He has the same perspective on US cookery shows as you do on human
interaction...

:-)


--
Best
Greg

On Jan 29, 6:02*am, "Virginia Tadrzynski" > wrote:
> "sf" > wrote in message
>
> ...
>
>
>
> > On Thu, 28 Jan 2010 19:43:18 -0800 (PST), val189
> > > wrote:
>
> >>On Jan 28, 5:37 pm, wrote:
> >>> Got a question for you. Back in the late 70's or early 80's, there was
> >>> an
> >>> Italian husband and wife team with a cooking show. Probably on PBS, as
> >>> obviously, there was no Food Network back then. All I can remember is
> >>> that the
> >>> man's name was Franco. I think it was anyway. I had a cookbook of theirs
> >>> which
> >>> I'd desperately love to try and find again. Anyone remember them and
> >>> their
> >>> names? Thanks.
>
> >>Oh - the Romagnolis? *They had a great cookbook out once - I made THE
> >>best marinara sauce from it. *I should seek it out once more.
>
> > I didn't buy any of their books... so I googled and came up with
> > something from Chowhound for you.
>
> > vvvvvvvv
>
> > This is my marinara sauce, mostly from Franco Romagnoli, but also with
> > touches of Rao and Henry Hill. It's absurdly easy:
>
> > 1) With your hands, go through a large (14 1/2 oz) can of whole tomato
> > San Marzanos or a good American brand like Redpack or Muir Glen.. What
> > you're looking for is that mean little yellow blossom end that could
> > make for an unpleasant bite for someone. Throw it out. Add 1/4 teasp.
> > salt and sugar EACH to your picked-through tomatoes.
> > 2) in a heavy pot large enough to hold your finished sauce, heat a
> > couple of tablespoons of full flavored olive oil, not expensive EVOO.
> > 3) While it's heating, chop TOGETHER on a chopping board a half onion,
> > a GOOD handful of basil and a clove of garlic. What you're doing is to
> > combine the flavor of all 3 into one called a "battudo." (This is the
> > secret to great sauce.) Hold back about 1/4 of the chopped basil.
> > Saute your battudo in the olive oil pot till it's fragrant but not
> > brown.
> > 4) Add your tomatoes all at once and sprinkle them with ONLY A PINCH
> > of dried oregano. Let simmer about 25 minutes, lifting off any watery
> > liquid that rises to the top as it cooks. (This stuff is bitter.) Stir
> > occasionally.
> > 5) At about 20 minutes, add a good jolt of red wine and the reserved
> > chopped basil. At the 25 minute mark take it off the fire, add a
> > Tablespoon of olive oil and serve.
>
> > That's it. I don't like it with fresh tomatoes, or strained, or with
> > carrots and/or celery, or tomato paste or meat. Personal preference, I
> > guess, though sometimes I serve roasted sausages on the side along
> > with the sauced pasta. My neighbor, who was an incredible cook. added
> > no salt, but a beef bouillon cube at the end of the cooking time (when
> > he added the red wine) and it was awesome. I haven't tried this yet.
>
> > If you need a basic and inexpensive Italian cookbook, The Wiseguy
> > Cookbook by Henry Hill is available --used-- on Amazon.com. *I can't
> > tell you all the times I've referred to this. And think about this:
> > any tomato sauce for pasta you make will probably be pretty healthy.
> > And it will taste twice as good if you top it with real, freshly
> > grated Parmesan cheese.
>
> > Be well and keep cooking!
>
> > SSqwerty Mar 08, 2008 03:54PM
>
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> The local bookstore was going out of business and I, of course, swooped in
> and went nuts in the cooking section. *I bought the Henry Hill cookbook.. *I
> can heartily recommend it. *So if you can't get your hands on the one in
> question, this is a good Italian cookbook.
> -ginny

So, Ginny, would you feel like posting the Sunday Gravy recipe? I'd
like to try it once before I decide whether
or not to buy a cookbook.

jmcquown > wrote:

> "Victor Sack" > wrote
> >
> > Not an old timer in this particular sense, never having seen any
> > American cooking show, but by just looking it up using your information,
> > I'd guess it is G. Franco Romagnoli and Gwen Romagnoli, The Romagnolis'
> > Table. Is this right? It took two minutes to look it up.
>
> Victor, why do I get the feeling you feel superior because you have never
> seen any American cooking show?

You tell me.

Actually, you do not have feelings, you have mood swings. Your envy and
jealosy is a part of your inferiority complex. *Everyone* appears to be
superior to you, no matter what he happens to post.

> I'd say that makes your perspective on food sadly limited.

What a stupid thing to say!

Victor

On Sat, 30 Jan 2010 08:04:14 -0500, jmcquown wrote:

> Victor, why do I get the feeling you feel superior because you have never
> seen any American cooking show?

I'm sure his arrogance and superiority have been shaped by more than
the lack of a cooking show.

-sw

"Victor Sack" wrote
> jmcquown wrote:

>> > Not an old timer in this particular sense, never having seen any
>> > American cooking show, but by just looking it up using your
>> > information,
>> > I'd guess it is G. Franco Romagnoli and Gwen Romagnoli, The Romagnolis'
>> > Table. Is this right? It took two minutes to look it up.
>>
>> Victor, why do I get the feeling you feel superior because you have never
>> seen any American cooking show?
>
> You tell me.

Don't be so defensive Victor. You do at times have a choice of words that
can lead this way. I think it's largely unintentional.

Meantime, I happen to enjoy watching cooking shows. I really liked the
Japan ones when there if they had subtitles in english I could follow.
There was a particular one that came on Saturday morning at 9am. Charlotte
and I used to fight over who got the TV for that 30 min segment. I'd let
her win if it was something I'd seen or knew how to do. She'd sigh and go
along with me if it was something new as she knew we'd be going shopping
later for the ingredients if I found a really neat one to try.

'Home Cooking with Arihito' It was funny because taped live, he'd sometimes
mess up and go 'oops' then explain what was supposed to go in the recipe or
that he didnt mean to let that other pot boil (with comical horror at his
cooking faux-pau).

cshenk > wrote:

> "Victor Sack" wrote
> > jmcquown wrote:
>
> >> > Not an old timer in this particular sense, never having seen any
> >> > American cooking show, but by just looking it up using your
> >> > information,
> >> > I'd guess it is G. Franco Romagnoli and Gwen Romagnoli, The Romagnolis'
> >> > Table. Is this right? It took two minutes to look it up.
> >>
> >> Victor, why do I get the feeling you feel superior because you have never
> >> seen any American cooking show?
> >
> > You tell me.
>
> Don't be so defensive Victor. You do at times have a choice of words that
> can lead this way. I think it's largely unintentional.

I wouldn't dream of being defensive. The reason why I have never seen
any American cooking show should be pretty obvious to anyone with any
attention span at all.

Victor

"Victor Sack" wrote
> cshenk wrote

>> >> Victor, why do I get the feeling you feel superior because you have
>> >> never
>> >> seen any American cooking show?

>> > You tell me.

>> Don't be so defensive Victor. You do at times have a choice of words
>> that
>> can lead this way. I think it's largely unintentional.

> I wouldn't dream of being defensive. The reason why I have never seen
> any American cooking show should be pretty obvious to anyone with any
> attention span at all.

Grin, most here never notice you dont live in the USA. Then again, our
cooking shows show up on TV all over the place in cable etc renditions.
Just like in Japan I used to get occasional British and Australian ones
mixed in with the USA/Canada set.

It's not like I sit all day and watch cooking shows, but I do like them when
the mood strikes. The only 2 I've ever watched consistantly were Arihito
(Japan) and Hari Kojima (Hawaii- USA).

The FoodTV channel has degraded. Lately all I seem to catch is those crazy
guys making cakes and I am not a sweets eater so uninterested in that set.
THat or I was getting Paula Deen who can't seem to cook anything with less
than a full stick of butter added. But sometimes, I catch a gem and settle
in and watch a bit. I'll usually watch any one new for at least 1 set.

I rather liked the british guy who did the challanges. He'd pick someone
who was really good at something special and try to match. He didnt pick
easy stuff he knew, but odd stuff he *didnt* know. He'd lose most of the
time (at least in the shows I saw) but it was fun to see him get close most
of the time. He's the same guy who does the 'mission impossible' set where
he has to feed like 500 folks a gourmet meal with non-functional outdoor
cooking gear and hopeless stock of food stuffs. He always 'wins' those of
course.