I am always on the look out for new recipes and ideas, I have a couple of "food heroes" who have influenced the way I do things but am always looking to learn more.
For example I have little knowledge of great cooks on the other side of the pond.
My Food Heroes are:
Hugh Fearnley Whittingstall.
http://www.rivercottage.net/
Rick Stein.
http://www.rickstein.com/Recipes.htm
Habanero Smoker ......... yep, our very own Habs who along with a couple of others here on the forum in the early days fired my enthusiasm for getting the best out of my BS. ;) :D
If anyone has their own suggestions that would be great, perhaps it could help others on the forum as well? :)
I nominate Nepas's grandmother ;)
Without her Rick would be cooking dogs on a Habachi ;D
And we would be without a lot of great information.
Lumpy
:D :D :D
Manx, just found this thread while browsing. Interesting idea - Food Heroes! The only English cook I have followed has been Jamie Oliver - I like him. For years I though Graham Kerr was European!
Mine
My Mom for lots!
My Dad and Granddad for grilling and bbq'ing and Shrimp Boils
My Mom's mom for the pies and cakes
Ranchers on dad's side of the family for barbecue and chuck wagon cooking
The little Mexican man down the street with the Mexican food rest. in his garage
One of my subcontractor friends for wildlife cooking.
Julia Child for showing that anybody can cook well
Justin Wilson for showing that it can be fun
Jeff Smith
Krause's for how good sausage could be
Naeglines bakery for showing how good baked goods can be.
The guy who cooked the catfish at the catfish place near A&M
The people who invented nachos and fajitas
Pizza Hut for showing me pizza - hey I'm from Texas- not known for pizza 40 years ago!
Whoever invented Texas Sheath Cake
Lately
Tyler Florence - for his honest food
Ina Garten - I just like her!
Michael Chiarello - just because I like his stuff
Mike Mills - BBQ Competition Legend
Emeril, for showing the bland world that cooking was not an exact science and that it can be spicy and tasty.
Although, I don't consider him a chef (he is), I admire him for showing us the great cooking put out by the hardworking cooks, chefs, and restaurant owners of this country. No shiny Michelin stars but some good looking grub, that has inspired many a meal at my table.
Manxman;
I'm not sure if I should makes such a prestigious list. :)
I have a few individuals I admire that influenced my cooking, and publications.
Various chefs at the CIA, which I had the opportunity to take a few food enthusiast classes, and turned me on to the science of cooking.
Harold McGhee, whose publications help me better understand the science of food.
America's Test Kitchen Publications; Cooks Illustrated & Cook's Country
Rob Rainford; I admire how he can have so many grills going at one time
My Polish Mother and her parents.
quote from Habs(Various chefs at the CIA, which I had the opportunity to take a few food enthusiast classes, and turned me on to the science of cooking.) So do you call these guys the "The chefs in Black" ;D ;D
Quote from: Quarlow on April 10, 2010, 06:57:13 PM
quote from Habs(Various chefs at the CIA, which I had the opportunity to take a few food enthusiast classes, and turned me on to the science of cooking.) So do you call these guys the "The chefs in Black" ;D ;D
I've only seen them wearing white. :)
I call them the nicest people you every want to meet, who happen to be the most experienced chefs in the world.
I forgot to mention that they enjoy what they are doing, and love to share their knowledge with others.
QuoteI forgot to mention that they enjoy what they are doing, and love to share their knowledge with others.
IMHO that is perhaps the most important thing and why you ended up on my list Habs because you are always willing to share your knowledge and help people in the nicest of ways. :)
Some of the so called "celebrity chefs" are so far up their own backsides it is untrue! ;) ::)
Thanks to those who have posted, it has already given me some areas to explore. :)
I have to admit the Emeril got me started watching cooking shows. Then I got into watching Justin Wilson and then when Jamie Oliver made his debut on tv he is who really got my creative cooking juices flowing. But I can remember when I was just a little guy, My mom use to watch Julia Childs and that British guy I think his name was Geraime or Graham. Oh yeah the galloping gourmet..... OMG I was so young I am surprised I can even remeber that. But I think by far the most inspiring of all is you guys with all the recipes and knowledge I think there isn't much a person couldn't tackle with all of you In my corner. Thank you to all of you. You make me think outside the box for sure.
I wouldn't exactly say "hero" but:
I have to thank Alton Brown for sparking my interest in the science of food and cooking.
And my children are growing up learning how to cook and know WHY you cook certain things the way you do.
Quote from: Quarlow on April 12, 2010, 12:32:22 PM
I have to admit the Emeril got me started watching cooking shows. Then I got into watching Justin Wilson and then when Jamie Oliver made his debut on tv he is who really got my creative cooking juices flowing. But I can remember when I was just a little guy, My mom use to watch Julia Childs and that British guy I think his name was Geraime or Graham. Oh yeah the galloping gourmet..... OMG I was so young I am surprised I can even remeber that. But I think by far the most inspiring of all is you guys with all the recipes and knowledge I think there isn't much a person couldn't tackle with all of you In my corner. Thank you to all of you. You make me think outside the box for sure.
Graham Kerr
Carney,
Graham Kerr is a good one. Off the beaten path but he has influenced some of my cooking. I enjoy Robb Walsh, his cookbooks and the historical perspective they provide.
Pachanga
I'd have to say Manx.
He confirmed that liver pate' does in fact turn to swamp mud if done wrong. :o And you can't go wrong with good kipper. :P ;)
QuoteI'd have to say Manx.
He confirmed that liver pate' does in fact turn to swamp mud if done wrong. And you can't go wrong with good kipper.
Not sure if I want that liver as my epitaph Pat!! ;) :D ::) ...... :-[ Still break out in a cold sweat when I think about it.
Now kippers, thats another matter!! ;) :D
Quote from: iceman on April 12, 2010, 07:38:04 PM
And you can't go wrong with good kipper. :P ;)
I'll second the kipper comment.... glad to say the first one one I ever experienced was a genuine home smoked Manx Kipper....
As for my own heroes, there are far too many to mention, some of whom are already in the posts above. But, in the spirit of things... without my Mom encouraging me as a young lad to experiment in the kitchen, I wouldn't be 1/2 the cook I am today (no mean feat for the only son of a Saskatchewan farmer!)....
When I was young Julia Child just started her series on WGBH. Never missed an episode. As for kippers I still order them from a source Manxman posted some time back. Delicious.
A source of kippers from Manxman. Now those have to be good kippers! I'm interested Manx. I can't always get "good" kippers here, so I sometimes substitute Smoked Sprats I get from a Russian food store down the street from me. (man that sounds strange a Russian Food store in Nashville). Alton, had a show on recently where he talked about having to lose weight and he had an avocado/sardine sandwich. Now, never in my wildest dreams would I pair avocados and sardines in anything. But true to my inquiring nature, I tried it and I must say it is good. Been wanting to try it with the smoked sprats and/or kippers, but have not been able to get any good avocados in the last 2-3 weeks for some reason. Trader Joe's had some that weren't rock hard but they were also too mushy.
Being reminded of WGNH during that time reminded me of PBS/NPT of the time was good on Saturdays with - Julia, Pepin' Kerr, Justin, Jeff Smith, The original "This Old House", Jim Crockett and the original "Victory Garden", The Woodwright's Shop, Wild America, Joy of Painting, and others I can't remember.
QuoteA source of kippers from Manxman. Now those have to be good kippers! I'm interested Manx.
When I can get good quality herring I make my own kippers, however it is difficult to get hold of the correct size / quality locally whether it is catching then ourselves or getting them off the trawlers.
When I can't make my own I tend to buy kippers off the local processors who use a traditional method of smoking that is over 100 years old with no artificial colours, flavours or preservatives and the end product is similar to those made in the BS. They buy the herring in bulk from Norway or Iceland.
The producers will ship to Mainland Europe but not across the pond any more as a high proportion of the packages failed to get through US Customs and they were losing money when they disappeared! >:(
I have sent kippers direct to Pat (Iceman) and on that occasion they did get past US Customs! ;) :D
http://www.isleofmankippers.com/