Posts Tagged ‘tv’

Fertility treatment can have a number of side effects. One of which is that it can work too well. This is what The Gosselins found out when they decided to add one more to their twin girls – and got an extra six!

Someone recommended it to me I watched the one hour special and a few of the 23-minute episodes out of morbid curiosity. They seem to cope very well. Their shopping is done at a wholesalers and they drive a full-size van but otherwise they live isn’t too crazy.

I imagine the family adapts. For example Kate sleeps in until 8am! Jon having already gone to work by this point. I didn’t think parents got to do that, let alone when you have eight kids. That is not to say it does not look like hard work – they pretty much have no other life, obviously.

They do totally cash in when they go to Shady Maple (a buffet restaurant). Under 4’s eat free!

Aside from the entertainment, the show might actually provide a useful purpose too. As Kate points out when they are invited onto a TV chat show, if they can cope with eight, it must give new and prospective parents hope that they can cope with one.

…until you realise it is actually about Kif being repeatedly raped. Then it’s less funny.

TV Dinners is a show in which Hugh Fearnley-Whittingstall investigating people’s dinner parties. Sort of.

As far as I can tell, it seems to be a show where Hugh travels round the country making fun of posh people. To me, the message seems to be “your life might have problems, but at least you didn’t spend nine months waiting for a custom-made table and multi-coloured chairs, and then make individual desserts for each colour, served by two hired waiters.”

And it goes on. There are men so obsessed with chilli that they put it in everything and brew their own chilli beer. This is all combined to make their wives their tenth wedding anniversary meal. The woman who goes to Harvey Nichols to get bones for her stock. The racing enthusiasts that hand out forfeits for forgetting to wear a club tie.

Of course it could be that you are incredibly clever and sophisticated if you throw a Futurist dinner party in which you blindfold your guests for the entrées, have a fish course that is just for smelling before going in the bin, and having a communal dessert that you all lick because cutlery is banned. However, I think we also need to face the possibility that you might also be a complete twat.

Luckily, there was a Yorkshireman to the rescue. He had a great recipe for puddings (I haven’t tasted them, but I’m judging it on proximity to my recipe) and when Hugh asked what he was going to do with his roasting joint, he replied that he was going to cook it. No fuss, just great meat. Champion.

Louis Theroux’s second documentary to arrive this year is “Transgender Kids”, a look at children who are transitioning.

It makes sense. Louis voices the question many people think at first – “what if we’re wrong?” It’s true that some changes are irreversible; you can only go through puberty once. However, as the doctor points out, we know the risks of not allowing people to transition. In contrast, we don’t have much evidence as to how many people transition back to their birth-assigned gender, and I’ve never heard of it.

Theroux has previously been accused by some critics of poking the bear with unjustifiably probing questions, or using the same tired format of looking dough-eyed into the camera while he watches people’s struggles. However, I saw none of that in this documentary. It was carried out carefully, bringing insight into a topic without leading the audience.

How dull.

Where exactly was the debate? There were a few topics, each candidate then said what they stood for in turn. That isn’t a debate. Has nobody who conceived of this show actually seen a debate or understood what a debate is?

There was a bit of back and forth between the candidates, but nobody really got to the meat of it. There were no real discussions of the advantages or disadvantages of different policies.

Nobody even said that much about their policies. If you didn’t already know what each party stood for, would you have watching that? Think of all the Green policies for example. They were hardly mentioned throughout the two hours.

Two of the candidates are not even fielding candidates in most of the country. According to The Guardian, one of the most popular questions after the debate was “can I vote SNP in England?” The answer is no.

Thus the SNP seemed mainly there to chip in “we’ve already done that” when an English politician put forward a good idea. That should probably be a wake-up call – we do trail Scotland on hospital parking charges, prescription charges and preventing letting agents from charing unscrupulous fees.

The one thing that Nigel Farage got right was that he was the only person saying something different. As person after person trailed out the message “we want immigration and to be part of Europe, but we want tighter controls on it”. Their answers blurred into one. Farage was the only person with something different to say. Is that the debate we wanted? One where Farage, king of the bigots, is the one offering an alternative?

Everyone else was too scared to step out of line. Nick Clegg pushed the boat out by asking the rich to pay “a little bit more.” It would have been far better if Natalie Bennett had at this point screamed “we’re going to make the rich pay loads more!” and Cameron to jam in “I think my friends pay quite enough.” But they didn’t.

In summary then, it felt like a complete waste of my time to watch it. Maybe we would be better to have a two party system with the ghost of John Stuart Mill running one party and Arthur Scargill running the other.

Five years on from starting River Cottage, Hugh Fearnley-Whittingstall up-scales, buying himself a much larger farm and a second one that he converts into the River Cottage HQ – a field kitchen, cookery school and vegetable garden all rolled into one.

It’s an irritatingly cool thing to do. Starting up a business or project is always an exciting thing to do, let alone the opportunity to be unjustifiably pretentious about food.

It’s also nice to see a human side to Hugh. In the first set of River Cottage series, he tends to succeed at everything. Turning up to livestock and vegetable shows and winning prizes with no experience. There is still plenty of that, but he also struggles from time to time. He burns his toffee and gets caught out in the judging. He runs out of oven space to cook all his chickens, and Gill has to save the day.

His ten bird roast was also very impressive. Goose, farm duck, mallard, chicken, pheasant, guinea fowl, partridge, pigeon and woodcock, all stuffed inside a turkey.

Given the amount of discussion regarding BBC’s new documentary about KFC, I felt I had to give the first episode a watch. Having worked in the industry for years, nothing on the documentary surprised me.

Obviously, there was good and bad. There is a culture of recognition and many of the senior people were talking about how they had been there 20 years and started as a crew member. As for the chicken itself, are you comfortable that your friend chicken was grown in a shed for 35-42 days and then put into a gas chamber? It turns out, that I am.

Here are some of the best quotes…

The thing is, it’s chicken, so it’s healthy

Scientifically proven.

I don’t any meat on the bone. It sort of puts me off because it’s like that was the animal.

There is nothing I can add to this.

Unless you’re really clever, then you’ll end up in Pizza Hut

That’s my highest aspiration too.

Who will buy a house that is opposite a KFC?

I’m sure she meant to say who wouldn’t.

Oh Mr. Fearnley-Whittingstall. My hero, my idol, for at least the past two months. How much damage you can do with two comments.

River Cottage: Pig in a Day is a course run at River Cottage HQ to teach people how to butcher a big. They then translated it into a two hour DVD. The DVD starts with a really nice section on keeping your own pigs and what fun they can be, before showing footage of sawing through a head and butchering the entire body of a dead one.

There were however two bits that annoyed me. Firstly, Hugh said the only real health problem he gets with his pigs were coughs and colds, that he treats with homoeopathic remedies. Boo! What a confidence knock in an otherwise sensible man.

Though this does have the advantage that you can clearly just ignore colds because they will go away by themselves. Or does it? This brings up an interesting question as to whether placebo works on animals. RationalWiki suggests that you can condition animals to get the benefit.

Secondly he referred to organic salt. What the fuck is organic salt? Presumably one with additives because you need to get the carbon in there somehow…

Anyway, that aside, the show really does embrace Hugh’s “nose to tail” philosophy as he calls it. They eat pretty much everything. I say pretty much because a bit of fat gets cut off, and the eyes come out. However, that is pretty much it. The organs are cooked, the trotters and tail are used for stock, and even the brain is fried up and scoffed.

It was a mildly interesting watch, but I’m not sure how much appeal it has. You are either a) do not have your own pigs, which seems very likely, so how relevant is the content? Or B) you do have your own pigs, in which case are you really going to try and butcher the entire thing based a DVD? If so, I tip my hat to you, you clearly have some balls. Specifically pig’s balls.

Hugh Fearnley-Whittingstall’s third TV series, his most famous, is River Cottage. There are actually lots of them but so far I have watched the original ones, Escape to River Cottage, Return to River Cottage and River Cottage Forever.

This follows him packing up his life in London and moving to Dorset to live as a smallholder – that is someone who has a small farm, primarily used for self subsistence. Each series follows a year.

He seems to be well versed in rural life already. While he clearly isn’t a livestock expert, he does manage to keep them alive and seems familiar with a lot of activities I would not be, such as diving, butchery, smoking meat and wielding a gun. He also manages the first two years in a soft-top classic sports car, before finally giving in and buying a Land Rover (also a soft-top).

I did wonder how real it was. For example he talks about going to do a farmers market to raise some cash for a little project he has on. But was does the £100 actually cover? Presumably not his rent, his vet’s bills, or the large amount of food he buys in to supplement his own stocks. Fun to watch, but I got the distinct impression that undertaking such a project was not actually in the reach of us plebs, despite Hugh’s assertion that we could all do it.

It’s not really a cooking show. He cooks things obviously, but I did not come away with any recipe ideas. It’s just fun to watch (and it is very entertaining), and possible dream.

Hugh Fearnley-Whittingstall’s first TV show was called Cook on the Wild Side. In his first series he converted a truck into a “gastro van”, which the back folded out into a complete kitchen for him to cook from anywhere. He then drove round the country foraging for food and cooking it up.

There was a surprisingly amount of illegal activity in it, which was amusing. He tried poaching, trespassing and raiding supermarket bins. He went everywhere from inner city London to the highlands of Scotland. In seemed quite realistic in that a lot of his attempts, especially fishing, just did not work.

In the second series he used a boat that he sailed up the canals and even included a bike with a pedal-powered stove so that he could leave the water whenever he needed.

While the series was highly entertaining, I also took away two practical tips. The first is that you can eat common garden snails. Literally you can just pick them up and fry them. Though you may also want to cleanse them for a few days before doing this. Gorden Ramsey has a great video on this as well:

Secondly Hugh recommends a book called “why not eat insects?” and then goes on to gather up woodlice from a wood and then fry them too. Apparently they taste like shrimp. I like shrimp…