[Sca-cooks] Time Machine Chefs

[Susan Lin]

I saw it too - It was interesting but like Anna said - the best part were
the dogs!  I was hoping there would be some whole birds (with feathers and
stuff) so they could have cooked and reassembled but that didn't happen.  I
thought the "time machine part" was a bit silly.  A little bit like Dr. Who
goes a cookin'!  I think it would be fun to see the ones left behind trying
to do some other stuff.  I'd probably watch it again but I'm not sure how
long this one is going to last.

-Shoshanah

On Fri, Aug 17, 2012 at 6:52 AM, Nancy Kiel <nancy_kiel at hotmail.com> wrote:

>
> Did anyone else watch this show on ABC last night?  They took four modern
> chefs first to 1416 AD China, where they had to make a dish featuring
> crispy duck skin; one unsuccessful chef was left behind and the other three
> went to Henry VIII's court to make a cockentrice.  The idea was that they
> would use the tools and technology of the day.
>
> One issue I had: A real "head cook" in the period has assistants---lots of
> them---to replace things like food processors. I don't see how the modern
> cooks could have managed all the prep work in the 2 1/2 hours they were
> given to cook the dish, and suspect there was prep stuff happening that
> wasn't shown on TV which is misleading.  (I know, I shouldn't be surprised
> by that.)
>
> Also, none of them had the least notion of how to make a cockentrice in
> terms of attaching the parts.  They were given peacock, lamb, venison, pig,
> and cod and had to use four of the meats.  They were shown modern pictures
> of a pig's head & body attached to a chicken's body& legs.  All three of
> them cooked the different meats however they chose and laid them on the
> serving dish so they were touching, but they didn't attach them together.
>  I did enjoy the spit dogs---three cute jack russell-ish dogs.
>
> The judges thought everything tasted good, although I wish they had given
> more info about how they spiced the dishes.  And one chef cooked cabbages
> by putting them on the hearth and putting coals over them, which is a new
> one for me.  I don't recall seeing or hearing about them later, so I wonder
> if it worked out.
>
> All in all, I enjoyed the program and hope they do more.  The "time
> machine" gimmick is a little annoying.  I confess to being surprised that
> the chefs didn't know more about period food, since I always want to know
> everything about a subject I'm interested in, but perhaps learning all
> those impressive cooking techniques and running successful restaurants
> doesn't leave a lot of time for research.
>
> Your servant,
> Anne van Sint Maartensdijk
>
> Nancy Kiel nancy_kiel at hotmail.com Never tease a weasel! This is very good
> advice. For the weasel will not like it And teasing isn't nice.
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