Food Network’s Sloppiness
A long time ago before I met Gert, I watched the Food Network. My favorite was Too Hot Tamales starring Mary Sue Milliken and Susan Feniger. Another show I recall watching was How to Boil Water. This was the version with Sean Donnellan and Cathy Lowe. Jack McDavid was a favorite too with his show Grillin’ and Chillin’. That show had a co-host. He has now taken over the Food Network’s pedestal.
Bobby Flay is everywhere. While the television network has re-designed itself to not load up on professional chefs, Flay is the resident teacher/master. Search the ‘Net and most folks describe Flay as cocky. I suppose. It’s hard for me to judge as I do not watch the network much. Yes, we like the reality show. And sometimes I’ll tune in just to see what’s up. In this world of 24-hour broadcasting, there’s a lot of nothing on.
Nevertheless, when folks find out I like to cook they immediately assume I watch Food Network. Bobby Flay is the star so I must like him too. Sure, why not? I have nothing against him.
I’ve been researching baby back rib recipes in preparation for the next smoke on the WSM. I thought I would check out the Food Network web site. While there I specifically sought any Flay recipes for ribs. He is all about grilling and I figured I would enjoy something of his.
The search produced little but there was one recipe and the title sounded interesting: Spice-rubbed Chipotle-Molasses Ribs. Yummy! I click on the link. The first thing I see is a big photograph of a charcoal grill (Ranch Kettle?) with a slew of racks on it. Food porn at its best.
Then I read the recipe.
Preheat oven to 400 degrees F.Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
These ribs are to be cooked in an oven, not on a grill. What is the photograph of the grill for? Sheesh!
I looked through the links for other recipes from that episode. One of them is titled The Secret to Cooking Great Ribs. Sounds good to me, so I click on it. There are some tips for grilling ribs. Nothing new, but it at least matches the title. But at the bottom of the page I read the following:
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Huh? I understand scaling and I understand substituting for the home cook. But not having tested the recipe? What good is it then? It is published by the network shouldn’t they stand behind it? Shouldn’t they have at least tried it?
The Food Network’s culinary point of view (to use Bob Tuschman’s overused phrase) has changed away from good cooking to good entertainment. There’s a big difference.
Also blogged on this date . . .
- Kansas City, Here We Come - 2008
- Not One Penny More - 2007
- Groundhog Day - 2006
- Amending State Constitution to Tax You Further - 2006
- On Becoming Fiscally Responsible - 2006
- 2008 Presidential Straw Poll - 2005
- Solar Circus - 1992