Hell's Kitchen's Risotto

Mark said:

I think I have been scarred for life. Every time I see anything
dealing with Risotto, I keep thinking of Chef Ramsey screaming at that
Hispanic girl and turning the plate upside down and nothing falling
off of it. I think I will remember that for life!

Thank GOD I never watch that show! But since you mention risotto, I wanted
to bring up something that occurred to me last night: I made fresh carrot
juice, and was marveling at how flavorful it was. Has anybody tried making
risotto with carrot juice as the liquid? I'm thinking I would add peas at
the end, and maybe some other kind of root vegetable: steamed parsnips or
beets leap to mind.

Bob

I haven't tried it, but it sounds really good--go for it.--becky

M. FERRANTE said:

I think I have been scarred for life. Every time I see anything
dealing with Risotto, I keep thinking of Chef Ramsey screaming at that
Hispanic girl and turning the plate upside down and nothing falling
off of it. I think I will remember that for life!

I just love Hell's Kitchen, but I cannot stand any of the three
potential chefs that are remaining.

I watched the first two shows and found Ramsey's abuse of the
contestents repulsive. What's the point of the abuse, other than to
vicariously satisfy some viewers' sadism?

Mac

On 23 Jul 2005 12:31:02 -0700, [email hidden] wrote:

snipped

You are correct, I watched it 1 time. If it were me that was his
intended victim, it would take about 3 seconds for him to be
introduced to "Mr. Sluggo". The same goes for that one that builds
motorcycles or chase ghost and the one that had something to do with
building houses, it only aired 3 times. "Gee officer I just can't
explain why he kept beating himself in the head with that board".

Quoted message said:

M. FERRANTE said:

I think I have been scarred for life. Every time I see anything
dealing with Risotto, I keep thinking of Chef Ramsey screaming at
that Hispanic girl and turning the plate upside down and nothing
falling off of it. I think I will remember that for life!

I just love Hell's Kitchen, but I cannot stand any of the three
potential chefs that are remaining.

I watched the first two shows and found Ramsey's abuse of the
contestents repulsive. What's the point of the abuse, other than to
vicariously satisfy some viewers' sadism?

I'm a big fan, he does yell at them but that's the way it is. I enjoy
his British show that runs on BBC America, Ramsay's Kitchen Nightmares.
There's a British version of Hell's Kitchen that seems to have featured
celebs as the contestants, with additional chefs besides Ramsay.

Brian

Bob said:

Mark said:

I think I have been scarred for life. Every time I see anything
dealing with Risotto, I keep thinking of Chef Ramsey screaming at that
Hispanic girl and turning the plate upside down and nothing falling
off of it. I think I will remember that for life!

Thank GOD I never watch that show! But since you mention risotto, I wanted
to bring up something that occurred to me last night: I made fresh carrot
juice, and was marveling at how flavorful it was. Has anybody tried making
risotto with carrot juice as the liquid? I'm thinking I would add peas at
the end, and maybe some other kind of root vegetable: steamed parsnips or
beets leap to mind.

I suspect you'll be disappointed. When carrot juice is cooked, the
wonderful fresh flavor virtually disappears.

Tastes like the canned stuff - gick.

Pastorio

On Sat 23 Jul 2005 09:50:18p, Bob (this one) wrote in rec.food.cooking:

Quoted message said:

Bob said:

Mark said:

I think I have been scarred for life. Every time I see anything
dealing with Risotto, I keep thinking of Chef Ramsey screaming at that
Hispanic girl and turning the plate upside down and nothing falling off
of it. I think I will remember that for life!

Thank GOD I never watch that show! But since you mention risotto, I
wanted to bring up something that occurred to me last night: I made
fresh carrot juice, and was marveling at how flavorful it was. Has
anybody tried making risotto with carrot juice as the liquid? I'm
thinking I would add peas at the end, and maybe some other kind of root
vegetable: steamed parsnips or beets leap to mind.

I suspect you'll be disappointed. When carrot juice is cooked, the
wonderful fresh flavor virtually disappears.

Tastes like the canned stuff - gick.

Speaking of risotto, I make an unusual combination that we really like. I
begin with a fairly "standard" risotto using arborio rice, white wine,
chicken broth, sauteed onions and musrooms. Just at the last, when it's
creamy, I toss in about half the quantity of perfectly cooked wild rice
(cooked in chicken broth), roasted pecans, and a few snips of fresh
parsley.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Bob (this one) said:

I suspect you'll be disappointed. When carrot juice is cooked, the
wonderful fresh flavor virtually disappears.

How about if he adds some fresh at the very end?

sf said:

Bob (this one) said:

I suspect you'll be disappointed. When carrot juice is cooked, the
wonderful fresh flavor virtually disappears.

How about if he adds some fresh at the very end?

Heating it to near boiling kills it. So I suspect it wouldn't matter.

Pastorio

Bob (this one) said:

sf said:

Bob (this one) said:

I suspect you'll be disappointed. When carrot juice is cooked, the
wonderful fresh flavor virtually disappears.

How about if he adds some fresh at the very end?

Heating it to near boiling kills it. So I suspect it wouldn't matter.

I was thinking more of a final shot as it leaves the heat.

sf said:

Bob (this one) said:

sf said:

On Sun, 24 Jul 2005 00:50:18 -0400, Bob (this one) wrote:

> I suspect you'll be disappointed. When carrot juice is cooked, the
> wonderful fresh flavor virtually disappears.

How about if he adds some fresh at the very end?

Heating it to near boiling kills it. So I suspect it wouldn't matter.

I was thinking more of a final shot as it leaves the heat.

My sense is that the freshness would be gone as soon as it got hot. But,
what the hell, I've been wrong about a lot of other stuff over the
years. Give it a try.

Pastorio