What cooking shows have inspired you?
I actually took a French cuisine class with Pepin's son in law a few years back. He kept us too busy to ask personal questions.
I really got into food in the mid-aughts because of Good Eats, and I'm not even going to pretend to lie about it.
>top chef
>iron chef America
>good eats
>chopped
>DDD
To name a few of my most favorites
Iron Chef
Good Eats
Ming's Quest
Emeril Live
Those were my favorites
Jas Townsend and Son
Green Brothers Eat
You suck at Cooking
>>7436207
>based Kipling
Good taste anon.
>>7436303
thx m8
>>7436207
This season of Masterchef UK: Professionals made me want to make food look good
>>7436384
>>7436303
Kiping on the same shelf as a Van Damme triple feature though...
>>7436390
That's because my name is Jean-Claude and someone suggested I get that a couple of months ago. I never got around to watching it.
>>7436207
PRIORITY MAIL
Yan Can Cook
America's Test Kitchen
Whatever they called Pepin's show when I was a kid
PBS was is and will always be a superior cooking channel to Food Network
>>7436384
This. Besides tasting good food needs to look appetizing. People should want to eat that food youre serving and before tasting it they will see the dish
>>7436207
This is the most eclectically bizarre bookshelf I have ever seen.
>>7436613
>bookshelf
>mostly DVDs
uh huh
>>7436917
I bought a Sheaffer from the Noodler's guy, he tried to shill his inks on me before they became a meme and I was like lol GTFO I'll stick to my Aurora ink, I don't want your experiments clogging up my pens
I still use Aurora but some of my more credulous friends swear by Noodlers. I refuse to accept that it's good, anything formulated after 1980 or so is, by definition, garbage.
>>7436948
>I'll stick to my Aurora ink
Hm. I use Sailor Kiwa-Guro, which I can't find any history of. I hadn't considered the age of the ink formulae to use until now. You're right since the times people used fountain pens more often should have inks better suited for actual use - good flow, saturation, etc.
I've also got a bottle of Pilot Iroshizuku Take-Sumi, which is more water-based and not as solid on the paper, and which I also don't know the age of. Do you use inks other than Aurora from before 1980?
The French Chef
Molto Mario
Essence of Emeril
No Reservations
Kitchen Nightmares (UK version)
Mind of a Chef
>>7436996
>didn't stock up and only have a little bit left of my bottle
I'm so sorry.
Started watching this when I was about 12.
Gordon Ramsay's Youtube channel
18th Century Cooking with Jas Townsend & Son
>>7436385
>>7436431
>http://ashmair.com/food%20styling.htm
This guy is so good at making food look good.
The one with the hot milf
THE ONE AND ONLY
>>7437229
I seriously thought Ainsley was gonna show up.
Ja/ck of course
>>7436207
OP missing Jacque's Heart and Soul series
>>7437315
>Jacque's Heart and Soul series
Thanks, I've never heard of that one. I found the ones on the shelf on Amazon. H&S DVD is only on the PBS site.
>After a lifetime in the kitchen, Jacques Pépin brings you his final series
aw.
Another one that's missing is the DVD in his Essential Pepin book, which covers techniques more thoroughly than in the Essential Pepin on my shelf.
>>7437326
Book: http://www.amazon.com/dp/0544301986
DVD: http://www.amazon.com/dp/B01648P646
>>7437327
If found the book but
>DVD: http://www.amazon.com/dp/B01648P646
Damn. The one on PBS is $11.30 more expensive so thanks (again).
>>7437030
Hell yeah. That's one good enjoyable series.
