SC - Naked Chef

[upsxdls_osu at ionet.net]

Funny you should mention him.  My friend from Norwich, UK, was telling me about 
a leg of lamb he made on his show a couple of weeks ago.  She said she liked 
him. But he stole my roasted leg of lamb recipe! When she described what he did, 
it was *exactly* the way I've roasted mine for longer than the guy could see 
over the top of the stove! What nerve.

Liadan

On Wed, 28 Mar 2001 11:01:48 -0800 you wrote:

> 
> Oh, I've heard of Stargazy pie all right, I think I've heard of it in terms of
> Wales and Cornwall, but if I tried to make it I'd be eating all alone.  The 
"ick"
> factor is really high, but so is the authenticity.
> 
> We do a lot of "Shepherd's Pie" variants around my house, but generally call 
them
> X-herd's pie where X equals the meat animal used.  Chick-herd's pie, etc.
> Fish-herd's pie?  Yippie-ki-yi-yay, git along li'l escallop! ----==== <}
> 
> Another pie I like is one I got from the Scottish Women's Rural Society 
cookery
> book called "Cornish Pie."  It's just one pound each chopped up mutton [or 
lamb],
> apples and onions inside a two-crust pie.  I don't know how much lamb they're
> getting in Cornwall these days :-( but it's very tasty pie.
> 
> No, Rick Steinman does not seem to be on USA television, we will have to write 
to
> the Food Network and bug them to get us some new UK faces besides "The Naked
> Chef" who frankly doesn't do a thing for me.  Maybe the show is unchallenging,
> maybe he's too young or just not naked enough <g> I did expect better from the
> producer of my beloved "Two Fat Ladies."
> 
> Selene
> 
> 
> > << It looks like the brother of a recipe i have called Seafood Pie.  It's a
> > variant of Shepherd's Pie. >>
> >
> > There is a pie called "Star-gazie Pie" which my mother told me of (I've 
never
> > eaten it).  It is served in South Wales at least, and I'm not sure if it's
> > also served in other parts of Britain.  It is a fish pie made with whole
> > (cleaned) fish within it, laid side by side.  The top crust has holes cut in
> > it and the head and tail of the fish are pulled through the holes from
> > beneath so the body of the fish is "submerged" in the pie and the heads and
> > tails poke through the holes and are above the crust - making the fish 
"gaze"
> > at the stars - at least that where I'm assuming the title came from....  Has
> > anyone else on the list heard of this pie?  I wonder about the origins of
> > it....
> 
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