alt obits guy 3,371 Posted June 13, 2018 Celebrated Irish chef Myrtle Allen has died at the age of 94. https://www.rte.ie/news/ireland/2018/0613/970215-myrtle-allen/ 1 Share this post Link to post Share on other sites
ramon 8 Posted July 20, 2018 On 09/06/2018 at 10:11, FixedBusiness said: Was this comment written using a speech to text generator? yes ok 1 Share this post Link to post Share on other sites
ramon 8 Posted July 20, 2018 On 09/06/2018 at 10:11, FixedBusiness said: Was this comment written using a speech to text generator? yes ok 1 Share this post Link to post Share on other sites
alt obits guy 3,371 Posted July 21, 2018 Madeleine Kamman, a French chef, restaurateur and author who gave Americans a taste of France, has died. She was 87. https://www.wral.com/madeleine-kamman-87-celebrated-french-chef-dies/17711615/ Share this post Link to post Share on other sites
ramon 8 Posted July 21, 2018 On 09/06/2018 at 10:11, FixedBusiness said: Was this comment written using a speech to text generator? yes ok Share this post Link to post Share on other sites
Joey Russ 7,228 Posted July 21, 2018 I reckon that this poster could be a bot with repeating the same message over and over again. Mods? Share this post Link to post Share on other sites
CastAway 488 Posted August 6, 2018 Joel Robuchon dead: https://www.mirror.co.uk/news/world-news/chef-joel-robuchon-dead-michelin-13039226 Share this post Link to post Share on other sites
maryportfuncity 10,647 Posted August 6, 2018 1 hour ago, CastAway said: Joel Robuchon dead: https://www.mirror.co.uk/news/world-news/chef-joel-robuchon-dead-michelin-13039226 Even the Beeb have that one: https://www.bbc.co.uk/news/world-europe-45082668 Share this post Link to post Share on other sites
YoungWillz 21,051 Posted August 6, 2018 Crossed the Rubic(h)on....well, it's a vain attempt at a pun. Share this post Link to post Share on other sites
gcreptile 10,977 Posted August 6, 2018 The year of the dead chefs: Bocuse, Bourdain, and this one. Share this post Link to post Share on other sites
Redrumours 861 Posted August 6, 2018 On 13/06/2018 at 13:30, alt obits guy said: Celebrated Irish chef Myrtle Allen has died at the age of 94. https://www.rte.ie/news/ireland/2018/0613/970215-myrtle-allen/ I can still have hope for Hom and Stein then. Share this post Link to post Share on other sites
Redrumours 861 Posted August 6, 2018 Just now, redrumours said: I can still have hope for Hom and Stein then. 18 minutes ago, gcreptile said: The year of the dead chefs: Bocuse, Bourdain, and this one. Meant to quote Gcreptile. sorry. Share this post Link to post Share on other sites
YoungWillz 21,051 Posted August 6, 2018 Wait a minute..did I just hear on the news that this Joel Robuchon was world famous for his invention of pomme puree? Posh mashed tatties? Creamed? Honestly, these foodies will swallow everything they are served. All these chefs are only interested in serving the rich and famous. When I hear of one who regularly works down the canteen at a soup kitchen once a week, I'll have more respect for them and their clientele. 3 Share this post Link to post Share on other sites
msc 18,477 Posted August 6, 2018 2 minutes ago, YoungWillz said: Wait a minute..did I just hear on the news that this Joel Robuchon was world famous for his invention of pomme puree? Posh mashed tatties? Creamed? Honestly, these foodies will swallow everything they are served. All these chefs are only interested in serving the rich and famous. When I hear of one who regularly works down the canteen at a soup kitchen once a week, I'll have more respect for them and their clientele. I've mentioned before, iirc, the old chippy on Great Western Rd? Chips and cheese 90p (back in 2004, think the guy's retired/dead now), and the same chips and cheese written in French for £2.50. Exact same portions. Apparently countless students and West End luvvies would wander in and ask for the French version. One of the great geniuses of our time, imo. Share this post Link to post Share on other sites
gcreptile 10,977 Posted August 6, 2018 10 minutes ago, YoungWillz said: Wait a minute..did I just hear on the news that this Joel Robuchon was world famous for his invention of pomme puree? Posh mashed tatties? Creamed? Honestly, these foodies will swallow everything they are served. All these chefs are only interested in serving the rich and famous. When I hear of one who regularly works down the canteen at a soup kitchen once a week, I'll have more respect for them and their clientele. Is this where I am supposed to link to that Carry On guy? (Edit: Kenneth Williams, shame on me) Share this post Link to post Share on other sites
The Mad Hatter 1,092 Posted August 6, 2018 29 minutes ago, YoungWillz said: Wait a minute..did I just hear on the news that this Joel Robuchon was world famous for his invention of pomme puree? Posh mashed tatties? Creamed? Honestly, these foodies will swallow everything they are served. All these chefs are only interested in serving the rich and famous. When I hear of one who regularly works down the canteen at a soup kitchen once a week, I'll have more respect for them and their clientele. So what if these chefs want to serve the rich and famous what's wrong with. Its a very unjust assumption to assume he never gave a cent to charity or pitched in to help at a soup kitchen besides, you're forgetting he made books detailing his recipes so that even you can get off your high horse, head to the local soup kitchen, and make some pomme puree yourself. P.S do you volunteer in soup kitchens? Share this post Link to post Share on other sites
YoungWillz 21,051 Posted August 6, 2018 Just now, The Mad Hatter said: So what if these chefs want to serve the rich and famous what's wrong with. Its a very unjust assumption to assume he never gave a cent to charity or pitched in to help at a soup kitchen besides, you're forgetting he made books detailing his recipes so that even you can get off your high horse, head to the local soup kitchen, and make some pomme puree yourself. P.S do you volunteer in soup kitchens? (1) I never addressed the question of charitable donations. Not my point. (2) I'm not a chef. I think my point wasn't particularly well made. These chefs make up recipes, serving tiny portions at exorbitant prices to idiots who have too much money and not enough sense. In other words, these chefs are merely pretentious parasites feeding on other mainly pretentious parasites. Clear enough? I gave an example of how a celebrity chef may garner more respect from me. It's not an exclusive example. My personal respect for someone one way or another shouldn't bother you. You may have a different opinion, which I shall respect, rather than launch an immediate attack on someone to attempt to shut them down. My opinion remains the same. My mother used to mix milk into the mashed potatoes to make it go further. She didn't invent that, neither did this French chef. So he cheapens the product, makes it go further to serve more customers and gives it a fancy name. We are expected to be in awe of that? 2 Share this post Link to post Share on other sites
The Mad Hatter 1,092 Posted August 7, 2018 12 hours ago, YoungWillz said: . (2) I'm not a chef.? That's all I need. So, let me get this straight you're attacking a man who isn't even buried yet for not living up to standards that you yourself live up to. If you don't work in a soup kitchen then you have no right to complain about people not working in soup kitchens. Arguments over, next! 1 1 Share this post Link to post Share on other sites
Spade_Cooley 9,530 Posted August 7, 2018 Mad Hatter just bodied YW there, gotta say. Also, pomme puree is a lot more butter heavy than mashed potato. It's usually piped onto a plate - if you were to try and pipe standard English pie shop mash, you'd burst a blood vessel. 1 Share this post Link to post Share on other sites
YoungWillz 21,051 Posted August 7, 2018 2 hours ago, The Mad Hatter said: That's all I need. So, let me get this straight you're attacking a man who isn't even buried yet for not living up to standards that you yourself live up to. If you don't work in a soup kitchen then you have no right to complain about people not working in soup kitchens. Arguments over, next! Why don't you just fuck off? I never see you express an opinion, I do however see you regularly attack other members of this forum. I thought I'd seen some improvement, nay maturity, in your posts of late, turns out your just a little troll using this forum to stir up hate. Again. I don't write books, I don't make television programmes, I don't do stand up comedy, etc etc. Doesn't mean I'm not allowed to have a personal opinion. I have worked in kitchens in the past and some of the best chefs are the ones paid a pittance to work for the so-called "very best". So I do have some experience. Do come back when you have more experience of life @The Mad Hatter and when you actually express an opinion on anything maybe I'll agree, maybe not. But we are not all the same. You're becoming a fuckwit again. Grow the fuck up. Share this post Link to post Share on other sites
YoungWillz 21,051 Posted August 7, 2018 2 hours ago, Spade_Cooley said: Mad Hatter just bodied YW there, gotta say. Also, pomme puree is a lot more butter heavy than mashed potato. It's usually piped onto a plate - if you were to try and pipe standard English pie shop mash, you'd burst a blood vessel. No he didn't. See above. It's still mash. How many Michelin stars do you get for hiding your steak in a courgette flower? 1 Share this post Link to post Share on other sites
Joey Russ 7,228 Posted August 7, 2018 1 minute ago, YoungWillz said: No he didn't. See above. It's still mash. How many Michelin stars do you get for hiding your steak in a courgette flower? More Michelin stars than I will ever get, that’s for sure... Share this post Link to post Share on other sites
msc 18,477 Posted August 7, 2018 Suddenly got a craving for some mashed potato, don't know why... 1 Share this post Link to post Share on other sites
YoungWillz 21,051 Posted August 7, 2018 3 minutes ago, Joey Russ said: More Michelin stars than I will ever get, that’s for sure... The symbiotic relationship between chefs, foodies and critics is all crap. I'd include a link to the definition of "symbiotic" for The Hatter, but it's more fun looking it up. Go to it. 1 Share this post Link to post Share on other sites
