Informal Culinary Arts "Survey" . . .

[RadicalModerate]

All of that "chatter" over there, near the end of The Redneck Thread (in addition to all of the "criticism"--both positive and negative--in many other places in here, regarding restaurants and food service) got me to thinking about this topic. I apologize in advance for not having an axe to grind nor an ox to gore in this regard . . . not to mention no agenda. =) That being said: Who are your ten most influential Culinary Artists?

I can't personally put them in proper (nor chronological) order.
And I wouldn't expect you to do so either (or neither) =):

1) Jacques Pepin
2) Graham Kerr
3) Justin Wilson
4) Emeril Legasse
5) Rachael Ray
6) Anthony Bourdain
7) Tyler Florence
8) Ina Garten
9) Rick Bayless
0) Julia Childs

"Man don't live by no bread alone . . ." =)

[ljbab728]

I would have to say Julia. Watching her original shows on PBS was what first got me interested in all things culinary. I'm not sure I have a list of ten but I always enjoyed watching Graham Kerr and Justin Wilson also. I don't think that any of the recent celebrity chefs have had any particular influence on me even if I admire many of them. The one I like the least on your list is Anthony Bourdain. Probably the most recent influence has been by the multitude of chefs on "America's Test Kitchen". I get a lot of good ideas there.

[RadicalModerate]

So . . . where's my Braum's ???? =)
America's Test Kitchen RulZ.
(don't it?) (of course it does)
(p.s. to ljbab728: aren't all of the spokespersons on that show especially honest, except for Chris?)

I'd have to tip a hat t' Guy F (Diners Drive-Ins and Dives) except he never actually cooks.
He simply eats/dines/pigs out. =)

I, too, liked Anthony Bourdain the least, at least until I read a loaned copy of his book, "Kitchen Confidential".

[ljbab728]

So . . . where's my Braum's ???? =)
America's Test Kitchen RulZ.
(don't it?) (of course it does)
(p.s. to ljbab728: aren't all of the spokespersons on that show especially honest, except for Chris?)

I'd have to tip a hat t' Guy F (Diners Drive-Ins and Dives) except he never actually cooks.
He simply eats/dines/pigs out. =)

I haven't been influenced much recently by my Braum's chef even if it is within walking distance. .

Guy can be fun but not too influential in culinary matters even when he does cook.

[RadicalModerate]

Jacques Pepin propelled Julia Child into Television Stardom.
Now he simply shares the art . . . including the details.
(Nick Stellino ain't too shabby . . . =)
Pretentious and Overbearing? Yes.
Amusing? Yup.
Cooks good stuff. Yeah.

[ljbab728]

One of the earlier food network chefs that I like was David Rosengarten. Don't hear much about him any more.

[RadicalModerate]

One of the earlier food network chefs that I like was David Rosengarten. Don't hear much about him any more.

He probably served some undercooked sashimi to some network execs with forks instead of chopsticks. German/Oriental Fusion Cuisine failed in the past . . . =)

[Plutonic Panda]

What's going on here? Am I being surveyed?

[ljbab728]

What's going on here? Am I being surveyed?

No. Go to bed plupan.

[Plutonic Panda]

No. Go to bed plupan.

That's exactly what I'm gonna do then! lol... been on my computer for the last 6 hours trying to get all this math homework done. I do not like math and it probably doesn't like me.

I did however get extremely distracted and came across this website if anyone is interested Maize (corn) - Daily Price - Commodity Prices - Price Charts, Data, and News - IndexMundi tells you all you need to know bout corn futures. The current price of corn is around 135.73 USD per ton and hit a high of 137.01 today. There is an estimated volume of around 171329 and the prior day open interest was 753204. I didn't know what that meant, so I search for it and I came to a conclusion that it meant if the volume exceeded expectations there would be a problem, but they use that to make sure it doesn't happen. I don't think it happened.

Also, this link is particular helpful if you want to buy bushels of corn http://www.cmegroup.com/trading/agri...fications.html ... 5,000 to be exact. Contract Size 5,000 bushels (~ 127 Metric Tons)
Deliverable Grade #2 Yellow at contract Price, #1 Yellow at a 1.5 cent/bushel premium #3 Yellow at a 1.5 cent/bushel discount
Pricing Unit Cents per bushel
Tick Size (minimum fluctuation) 1/4 of one cent per bushel ($12.50 per contract)
Contract Months/Symbols March (H), May (K), July (N), September (U) & December (Z)
Trading Hours CME Globex (Electronic Platform) Sunday – Friday, 7:00 p.m. – 7:45 a.m. CT and
Monday – Friday, 8:30 a.m. – 1:15 p.m. CT
Open Outcry (Trading Floor) Monday – Friday, 8:30 a.m. – 1:15 p.m. CT
Daily Price Limit View Daily Price Limits for initial and expanded price limits. There shall be no price limits on the current month contract on or after the second business day preceding the first day of the delivery month.
Settlement Procedure Daily Grains Settlement Procedure (PDF)
Final Corn Settlement Procedure (PDF)
Last Trade Date The business day prior to the 15th calendar day of the contract month.
Last Delivery Date Second business day following the last trading day of the delivery month.
Product Ticker Symbols CME Globex (Electronic Platform) ZC
C=Clearing
Open Outcry (Trading Floor) C
Exchange Rule These contracts are listed with, and subject to, the rules and regulations of CBOT.

This was also a most helpful link to understand all of this Understanding Volume & Open Interest in Commodities

[Plutonic Panda]

and here is a link to the contract codes: http://www.cmegroup.com/trading/prod...&sortAsc=false
http://www.cmegroup.com/trading/agri...nProductId=301

Amazing how much work and effort is put into something no one really thinks about I'm signing off though, before someone thinks I'm crazy for posting anymore.

[RadicalModerate]

My primary concern regarding corn futures is that some of it ends up in a box like this:

It's a multi-tasker.

[kelroy55]

I still have some Justin Wilson cookbooks, I may need to break that out.

[Roger S]

I don't know that I have ten but Julia Childs is at the top of the list for inspiration.

Back in the day when we only had 4 channels on the TV. I would spend my mornings watching Julia on PBS instead of Loony Toons.

Others that have inspired me are:

Justin Wilson and Emeril Legasse for showing that cooking should be fun and isn't rocket science.

Another name I haven't seen mentioned here is The Frugal Gourmet Jeff Smith

And Alton Brown for providing me with the science behind the cooking.

[oklip955]

Alton Brown is my #1 choice.

[MadMonk]

1. Mom - dang that woman can cook, and until I left home I had the waistline to prove it (now my wife is responsible for it).
2. Alton Brown and his Good Eats show got me interested in learning more about the science behind cooking and why things cook like they do.
3. Justin Wilson was fun to watch/listen to.

I never really watched Julia Childs, except a few excerpts. I wish I had seen more of her shows. Emeril was interesting at first, but his schtick got old after a while. I liked Mario Batali's show Molto Mario, but I hardly ever catch him on TV any more (if he still has a show). America's Test Kitchen is pretty good too.

Anthony Bourdain and Bobby Flay annoy the crap outta me. I can't stand to watch either one.

[RadicalModerate]

A fair summary, Mr. Monk. I can't really defend Bobby Flay . . . yet "Kitchen Confidential" by Bro. Bourdain might just broaden your culinary art horizons and understanding of the way he is. (it should have no effect at all on the broadening of other parts of one's anatomy other that the brain. =)

That Irish Guy on Create is interesting . . .
That "Scandinavian Guy" is just a bit creepy. His show seems intent on proving Scandinavia only eats on the beach or in the forest or whatever. =)

Okay . . . I'll admit it. Anne Burrell knows her s . . . tuff.

Yet, I must say that more good, practical, cooking tips have come from Lydia Bastianich than I can count.

(btw: If I want a local, perfectly prepared meal, at a reasonable price, I go to Chefs Di Domani (at the Cooking College up there on Memorial). They are VERY careful about what hits your plate.)

Edited to Add: We only dine there about once a year. The rest of the time I do the cooking. =)

[RadicalModerate]

and here is a link to the contract codes: http://www.cmegroup.com/trading/prod...&sortAsc=false
http://www.cmegroup.com/trading/agri...nProductId=301
Amazing how much work and effort is put into something no one really thinks about I'm signing off though, before someone thinks I'm crazy for posting anymore.

Are you sure that posting any less wouldn't generate a cause for the accusation of "crazy[ness]"?
If you have the inside line on Tarragon or Herbs de Province Furtures, they blend well with the raw material in the Jiffy Cornbread box. =)

I reckon it's all about Paradigms, Priorities and Practicalities.
(Ain't it?)

[Roger S]

Anthony Bourdain and Bobby Flay annoy the crap outta me. I can't stand to watch either one.

I can definitely agree on Bobby Flay but I am a fan of Bourdain.... Not so much for his cooking skills but more for his commentary on food and why he loves it.

I lost all respect for Bobby Flay when I saw him use the same smoker that I have used for years incorrectly on his Boy Meets Grill series by setting the water pan directly on top of the charcoal.... I wanted to reach through the TV and slap him.

[RadicalModerate]

On "The Splendid Table" (radio version/NPR), just today, on the drivetime, back from Downtown, approaching the Klusterfukke adjacent to The Portobello) some Radio Chick was gabbing to an authentic French Chef--named "Danielle"--about "Traditional French Cooking with a twist in the traditional manner of How to Cook a Chicken. It sounded good to me . . .

(chicken/fish/terragon+herbesdeprovance, etc./garnish/serve)