Current Events > Gordon Ramsay: I quite like it hot.

(+) Yeah! (+)

Also Gordon: Remove the seeds of the chili to lower the heat before you add it to the pan.

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I mean depends on the dish tho

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So don't remove them if you want the heat up. Sounds like he's being a good cook and telling you how to adjust it to meet your needs.

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Shezarr posted...

I mean depends on the dish tho

1 chili for a can of tomato and 6 eggs.

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He likes it hot but the people he's serving to need some water after tasting mayo.

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All his food is always adapted to the bland British palate, which is why he overloads it all with pepper, salt, butter, oil.

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It's so annoying when you say you like hot food to someone and then they ask you what kinds of hot food you like and you say Takis and they get all self richeous and laugh and say that's not hot

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BobanMarjanovic posted...

It's so annoying when you say you like hot food to someone and then they ask you what kinds of hot food you like and you say Takis and they get all self richeous and laugh and say that's not hot

takis isn't food

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Saw a vid of jamie oliver making thai green curry. He used 3 small green chillies and loads of other shit like tons of mushrooms etc. He didnt even cook the shitty paste he made with coconut milk just added it. He was saying its authentic but it was nothing authentic about it. Sure it was good tasting asian inspired dish. But not Thai Green Curry.

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https://youtu.be/3IMItGHeOpE

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FF_Redux posted...

Saw a vid of jamie oliver making thai green curry. He used 3 small green chillies and loads of other shit like tons of mushrooms etc. He didnt even cook the shitty paste he made with coconut milk just added it. He was saying its authentic but it was nothing authentic about it. Sure it was good tasting asian inspired dish. But not Thai Green Curry.

Tbf Jamie Oliver's big thing is simplicity and using few ingredients. Dumbing it down for people who aren't experienced cooking more advanced dishes is kinda his shtick.

His 5 ingredient recipe cookbook is actually awesome.

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CanuckCowboy posted...

Tbf Jamie Oliver's big thing is simplicity and using few ingredients. Dumbing it down for people who aren't experienced cooking more advanced dishes is kinda his shtick.

His 5 ingredient recipe cookbook is actually awesome.

Green curry isnt hard, and I can get that but still calling something authentic when its a completly different dish is what I dont like. I mesn he used ginger instead of galangal (which you can find in any asian food store) and that makes it taste totally different. And the green is the loads of green chillies you use, not 3 small ones that will dissapeear in flavor etc with the bunch of other stuff he had in it.

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FF_Redux posted...

Green curry isnt hard, and I can get that but still calling something authentic when its a completly different dish is what I dont like. I mesn he used ginger instead of galangal (which you can find in any asian food store) and that makes it taste totally different. And the green is the loads of green chillies you use, not 3 small ones that will dissapeear in flavor etc with the bunch of other stuff he had in it.

Yeah you're not wrong. You'd think a high level chef wouldnt use the word authentic as if its subjective.

The rest I feel is kinda explainable given what I think is his target market - people who have really only recently gotten into cooking or who want to be able to create some fancy looking dishes with minimal ingredients and complexity.

I mean I'd hazard a guess that many many people have no idea where to even start making a curry. Like they've eaten it and know what it is... but don't even have the faintest idea of what goes into making it.

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FF_Redux posted...

Green curry isnt hard, and I can get that but still calling something authentic when its a completly different dish is what I dont like. I mesn he used ginger instead of galangal (which you can find in any asian food store) and that makes it taste totally different. And the green is the loads of green chillies you use, not 3 small ones that will dissapeear in flavor etc with the bunch of other stuff he had in it.

Sure, but he's often making it simple for lazy (or new to cooking like canuck says) people. Getting simple things from the supermarket is simple and about as much effort as many will put in. And yes, many supermarkets would stock the "fancy" ingredients, but the book isn't aimed at them.

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CanuckCowboy posted...

Yeah you're not wrong. You'd think a high level chef wouldnt use the word authentic as if its subjective.

The rest I feel is kinda explainable given what I think is his target market - people who have really only recently gotten into cooking or who want to be able to create some fancy looking dishes with minimal ingredients and complexity.

I mean I'd hazard a guess that many many people have no idea where to even start making a curry. Like they've eaten it and know what it is... but don't even have the faintest idea of what goes into making it.

I mean Im all about experimenting and going out side the box, as long as its tasty and not too bad for you, just dont like it when he isnt transparent what he is actually making. Couldve called it Easy Green Curry inspired dish or something.

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FF_Redux posted...

I mean Im all about experimenting and going out side the box, as long as its tasty and not too bad for you, just dont like it when he isnt transparent what he is actually making. Couldve called it Easy Green Curry inspired dish or something.

Sure, but again he's trying to bring a particular appeal and get people in to cooking better. Making them think they are doing something more authentic is a step into getting them to actually doing it and not just buying a pre made curry.

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One thing I want people to try is pressure cooking. Slow cooking sounds glamorous and exotic but pressure cooking is better in every way, and it's done in 20 minutes.

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It's not a boofay! Use the cawktail stick!

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Funkydog posted...

Sure, but again he's trying to bring a particular appeal and get people in to cooking better. Making them think they are doing something more authentic is a step into getting them to actually doing it and not just buying a pre made curry.

Yeah. Its really a starting off point... "high level" cooking for people who really don't cook beyond the odd steak or potatoes or something. I feel like he hopes people will get interested and eventually learn more as their passion for cooking grows. You're probly right in that hes just keeping it as accessible and interesting to his audience as possible when he says authentic.

"This is curry for dummies" or something is not gonna hook as many peoples interest. Lol.

But again I see where you're coming from @FF_Redux and its a valid point.

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