Varje gång Gordon Ramsey besöker Jonathan Ross vet man att någonting kommer att hända. Ramsey försöker hålla masken och vara seriös medan Ross beter sig som ett hyperaktivt barn och avbryter ständigt genom att byta samtalsämne. Underbart.

Now I love cooking TV. What better way to experience food without the calories. Saturday night came by and my husband left me for a poker game, and its just me and youtube. My friends have been gushing about Jamie Oliver (my secret foodie love is Gordon Ramsey) ,  he  is a great cook, his shows are the best. I figured it was time I caught up with humanity.

While surfing the tube, I found this program about how our food harms our lives. I must warn you this is very graphic (especially the autopsy) but well worth the hour or so. 18 brits have to face up to what they eat and what it is doing to their bodies.

After watching it I was very very motivated to return to the values that I try to keep each day, get 5 serving of veggies, whole grains, and exercising. This program is not meant to make people feel bad, in fact I dont think I goes far enough to say how bad fried and fast food are. Jamie is just trying to introduce and create a better aweness of what food does and hoepfully  inspire people to eat better for long and heathier lives.   The best thing baout the program is that its is really created for the average person and provided sensible ideas to problems we all face.  I found the magic bullet suggestion surpisingly helpful .

this is just the first part of 8 but they all worked for me, enjoy.

Even Gordon Ramsey (or Chef) couldn’t cook up a dish this fine. Ingredients?

Take one Queen Classic (Bohemian Rhapsody)+ a handful of Henson’s finest + a rather nice video = an instant viral hit…

Special mention goes out to Miss Piggy, for her admirably honest closing of the number. Damn she’s ageing well. Doesn’t look a day older than I remember her in the early 80’s…

Iain G. Morrison is an ardent muppets fan first and foremost. And a senior marketer in the British Tourism Industry second…

For the new website launch of sightunseen.com I was asked to do some sketches. I did about six pages on the shallow theme of celebrity (Kanye West grabbing, Gordon Ramsey swearing, Madonna dancing and Tom Cruise bouncing). To see them all and an article about me go here.

London

London is the beautiful capital of England.  It is often said to be the most beautiful city of Europe since it is famous for several attractions such as the London Bridge, the Big Ben, Buckingham Palace and the amazing Harrods Department Store. In London you can visit

Harrods

different museums or just take a relaxing walk through Knightsbridge……everything is possible here.

Ps. The competition for the 5 First class vouchers is still going on. To take part simply comment bellow telling us what your dream getaway is and why

Where To stay

The Langham London Best Choice

The Langham, London has been delighting guests with enchanting encounters since she opened in 1865 as Europe’s first Grand Hotel. Now she has completed an exciting 80 million pound transformation, exuding a graceful and timeless elegance, blending a sense of the past with the style of today. Perfectly located in the heart of the West End,   and London’s luxury shopping including Bond Street are on her door step.  Price: 300 Pounds Per night

The Milestone Hotel

The Milestone Hotel

This intimate five-star hotel offers award-winning country house style, warmth and elegance in the heart of London, perfectly placed for Knightsbridge and The Royal Albert Hall and with easy access to the West End.

Price: 500 Pounds Per night

Where To Eat

There are unlimited Dining options in London……

Restaurant Gordon Ramsey

This Restaurant is a unique place to dine and of course it has Gordon Ramsey as head chef.   $$$

Le Gavroche

This Restaurant combines French dining with an english flair. $$$

What To Do

Here is a list of the Top things to do in London.

1. The London Eye

The London Eye really has to be included in a trip to London. The 32 capsules carry around 10,000 visitors every day. Because of the way the capsules are suspended it allows for a full 360 degree-panorama when you’re at the top of the wheel.

2.  The Buckingham Palace

Buckingham Palace

Buckingham Palace is the Queen’s official residence. The State Rooms of the Palace are open to visitors during the Annual Summer Opening in August and September. If you are visiting at a different time of the year go along to see the Changing of the guard which happens on scheduled days so check before setting off, and arrive early to get a good position to watch the action!

3.    Tower Of London

The Tower of London is where the Crown Jewels are housed, which are quite spectacular. It’s also where you can stand on the execution site of three English queens! The Tower Bridge  is also worth seeing and is only a short walk away. Tower Bridge’s architect, Horace Jones, and engineer, John Wolfe Barry, took 8 years to complete the bridge, which opened on 30 June 1894. It remained the only river crossing east of London Bridge till the Dartford Crossing (a tunnel) opened in 1991.

How To Get There

Many different areas fly to London. British Airways has flights to almost every destination world wide. Flight from Los Angeles are about 600 Dollars

Thank you for reading this guide about London, we hope that we have helped you. If you need any further assistance then please dont hesitate to comment on this blog and we can help you.

 Sarah Palin will be on the Oprah show for the first time on November 16th. She first did not wanna be on the show because Oprah was so pro-Obama, but now that she has a book to sell she does want to be on the show. Palin already got $1.5 million for the book and that’s already a lot more than working as Governor of Alaska would bring in. Meanwhile its confirmed that former son-in-law Levi will show “the full Johnson” for Playgirl and in a pre interview he said Palin called her son with down-syndrome retarded, was constantly fighting with her husband and that he has a lot more secrets about her to tell. Can’t wait.

Guess who got a little nip and tuck??, it’s British chef Gordon Ramsey. Well if there was anyone on TV in desperate need of some it was him! He did not do the moon landscape on his forehead though, but just got some filler around his nose and on his chin. All courtesy to smooth Simon Cowell. Gordon looks a bit better now so I guess it was worth the money!

After the trash-tastic Shauna Sand promised to fight against the release of her sex-tape(to save her good name, haha) she now has withdrawn her fight and the tape will be released. To me it always looked like a planned thing anyway, the movie just looks like a regular porn-movie. Step-daughter and reality star Shayne Lamas has this to say about Shauna on TMZ; ” It’s no shock Shauna basically gave her seal of approval on the tape. She will probably try to get producing and directing credits as well. I hear it’s pretty hardcore and she does her own stunts. There has never been much difference between Shauna and a blow-up doll. Cheap, mostly plastic and a head full of air.” Meowww!!!!

As a politician, businessman, or plain old human being there is one really easy way to turn folks off…just ignore them.

When a person is ignored it’s like going thru the stages of grief. First comes denial- “Maybe so-and-so just didn’t get my 20 e-mails and 15 phone messages.” Then comes anger- “He/she is so uncaring and mean and…to ignore me like that.” After that comes bargaining- “I’ll give them one more chance and call just one more time.” Next is depression- “What did I do wrong for them to hate me and ignore me so.” Last is acceptance- “Screw ‘em.”

I have to admit, I’ve been ignored by some of the best. When I have questions or problems with folks in business or politics I not only write, e-mail, or phone the customer service people or secretaries on the bottom rung. I also try to get in touch with the CEO, Director, or Board at the top.

The thing is, I know that most of the time it’s a person at a lower rung that can best help me. What I’m really seeking in confirmation of some kind from the top that they realize something is wrong. It could even be an brief e-mail or letter with their signature to let me know that they recognize what I said and that someone else will be helping me with it.

Lately, I’ve been ignored by…

1. The CEO and Regional Manager of Home Depot. They passed the buck down to the local store manager.

2. The Board of Directors of Imerica (health insurance). Completely ignored.

3. Bank of America CEO Ken Lewis. Pushed down to a peon. This one was settled by switching banks. Also, notice that Ken no longer has a job there.

4. SC Director of Insurance Scott Richardson and his Board of Advisors. He pushed it down to another employee.

5. My SC State Representative Nelson Hardwick. He is notorious for not returning calls, e-mails, or letters to his constituents. The only way I’ve ever been able to get in touch with him was by contacting a bigwig in the Republican party.

6. The Worship Pastor at my church who never answers e-mails. Just today one was returned because his church e-mail box is full.

7. Celebrity Chef Gordon Ramsey. His assistant did get in touch with me.

It’s an interesting but frustrating experience trying to contact folks sometimes. At my business I return all calls and e-mails that come to me. It’s an old-fashioned thing called customer service. Maybe a few businesses would be more solvent if they practiced it.

Kvelden er tilbragt med et halvvondt kne foran pc-en, og da er det godt med litt comfort food… Problemet mitt var at jeg hadde INGEN VERDENS TING i kjøleskapet, annet enn en bunt brokkoli, noen gulrøtter og tran. Men så ramlet jeg over denne godbiten her (bokstavelig talt) på youtub.

Så jeg fikset denne saken her, minus osten på toppen. I tillegg spiste jeg noen cashewnøtter ved siden av (retten sa valnøtter, men det hadde jeg ikke)

Dette var så utrolig godt at jeg har nesten ikke ord. Og ikke minst supersunt! For ikke å snakke om så enkelt at selv jeg hadde ikke nubbesjans med å klare å ødelegge det.
Nom nom nom

Bu aralar fx kanalında hell’s kitchen isimli bir yarışma programı seyrediyoruz, daha doğrusu şef gordon ramsayi seyrediyoruz desek daha uygun olur.

İki takım var, her hafta yarışıyorlar, kaybeden takımdan bir kişi yarışmaya ve büyük ödüle veda ediyor. Büyük ödül ise muhteşem bir restoranın şefliği poziyonu. Program çok kaliteli bir formata sahip, yani bir eşini asla türk televizyonlarında göremeyeceğimiz bir içerik.

 Bu programda ne hikmetse fiks her hafta yapılan bir kaç yemek var, beef wellington, deniz tarağı gibi.

Şu an ki yazımızın konusu olan da bu beef wellington. Her hafta neredeyse ağzımın suları akarak seyrediyorum, çok hoş bir görünümü olan bir yemek, tadı da öyle olmalı.

Dedim ki eşime neden bu yemeği yapmayı denemiyoruz, hadi yapalım, eşim yemek yapma konusunda bir uzman, bense damak tadı gelişmiş biri olarak altından kalkarız şeklinde düşünerek bu yemeği yapmaya karar verdik. İnternette çok güzel bir şekilde tarif edilmiş, aşağıda linkini paylaşacağım.

Çok kısa bir sürede bu yemeği yaptık, itiraf etmem gerek ki  bu yemek enfes güzel bir lezzet! Muhakkak masanızda şarap olmalı, çünkü şarapla harika bir uyumu var, bu yemeğin çeşitli türevlerini de yapacağız ilerleyen günlerde.

İnternette bu yemek ile ilgili türkçe hiçbir yazı yok, ya hanımlarımız bu yemeği daha keşfetmedi ya da kimse bir yazı ve yorumda bulunmamış. Sanırım biz ilk olacağız bu konuda.

Size nasıl hazırlandığnı anlatayım:

600-700 gr dana bonfile
6 adet milföy yufkası (bildiğiniz talaş böreği için satılanlardan)
200 gr mantar
150 gr tavuk gögsü
1 adet sogan
2-3 diş sarımsak
1/2 demet maydanoz
1 yumurta
kekik
karabiber
tuz
tereyağı
2 kaşık un
1 yemek kaşığı galete unu veya ufalanmış ekmek içi

Bonfile et, karabiber (öğütülmüş veya tane olarak öğütebilirsiniz), kekik ve tuz ile harmanlanır. Kızdırılmış tavaya 1 yemek kaşığı tereyağı konularak erimeden harmanlanan et konularak alt üst edilmek suretiyle 5 dakika pişirilir. Öte yandan mantarlar küçük küçük doğaranarak bir tavada 1/2 yemek kaşığı tereyağı ile pişirilmeye başlanır. 5 dk içinde soğan sarımsak ve tuz ilave edilerek toplam 8-10 dakika pişirilir. Ateşten almadan önce kıyılmış maydanoz ilave edilerek bir iki kere karıştırılıp ateşten alınır. Pişirilen mantarlar soğuması için buzdolabında 5-10 dakika bekletilir. Tavuk göğsü rondoda kıyma kıvamına getiriliecek şekilde kıyılır. Daha sonra mantarlı karışım içine konularak üzerine galeta unu veya ekmek kırıntısı ilave edilip homojen bir şekilde karıştırılır. Buzluktan çıkarılan milföy yufkaları yumuşadıktan sonra aynen hamur gibi basit bir şekilde elde yoğrulur. Elde edilen hamur bezesi tezgaha un serpilerek alt üstü iyice unlanır ve orta büyüklükte biraz kalın bir yufka şeklinde merdane ile açılır. Açılan bu yufkaya hazırlanan mantarlı tavuklu harç ince bir tabaka halinde yayılır. Kenarlarında 2.cm.lik boşluk bırakılması hamurun daha kolay kıvrılmasını sağlayacaktır. Üzerine et ilave edilerek. hamurumuz rulo şeklinde katlanır. Yağlanmış tepsiye (tereyağı tercih edilirse daha güzel olur) ters çevrilerek konulur. Üzerine yumurta sarısı sürülerek önceden 5 dk ısıtılmış 250 derecelik fırına konulur. 5. dk. sonra 240 dereceye indirilir. 15 dakika sonra hamur iyice kızaracaktır, ancak etin pişme süresi bitmeyeceğinden üzerine yağlı kağıt veya alüminyum folyo kapatılarak 20 dk. daha 240 derecede pişirilir. Böylece toplam 35. dakika pişirilmiş olur. Fırından çıkarıldıktan sonra 5 dk içerisinde 3-5 cm.lik dilimler halinde kesilerek servis edilir.

Afiyet olsun.

İngilizce tarif için:

… som skrek och jämrade sig över restaurangägare som egentligen borde jobbat någon annanstans. Kanske i närheten av Docklands där man har nära både till djupt vatten och snabbstelnande cement.

Lite senare dök den arga snickaren upp. Har själv aldrig sett programmet men jag kan tänka mig att det handlar om människor som planerar att göra sitt malätna hem till ett paradis men som slutar mitt i hela skiten och grillar korv i stället.

Ett program som tillägnas i synnerhet män (som jag, ja, definitivt jag) som lider av det där manliga handikappet att inte kunna skruva i en skruv utan att det går åt pipsvängen.

Nästa gigantiska tv-succé är “Den arge lillkillen” (läs Toyboy”). Fösta avsnittet kommer att handla om Madonna som idag är, ja hur gammal är hon egentligen) låt oss säga 110 år (MINST). Hon har precis kommit hem från en turné och ansluter sig till sin nittio år yngre pojkvän när hon åker på en lusing. Herr Toyboy, som heter Jesus är fanimej inte lika blid och ödmjuk som den Jesus som levde för 2000 år sedan. Nej, han är bara förbannad på usla Madonna som bara är i studion eller på turné. Hon hånglar med Britney och säkert med tusen andra kvinnor och män medan han får sitta ensam och titta på porr för att hålla glädjen vid liv.

En given tittarsuccé!

Sen har vi de serier som jag kan delta i. “Den arga musikern” till exempel eftersom jag aldrig har förstått vad som var så underbart bra med Kurt Cobain och Nirvana. Inte heller förstod jag allt jubel över gruppen INXS och deras platta KICK som kom någongång mot slutet av åttiotalet.

“Den arga filmvetaren” är
ytterligare ett program jag skulle kunna delta i. Där skulle jag sitta och få så in i helvetes mycket skäll eftersom jag tyckte “Pulp fiction var en oerhört tröttsam och usel film. Ändå har jag sett den två gånger och försökt mig på en tredje, men nej, den blev aldrig bättre. Och när det kommer till produktioner signerade Ingemar Bergman vet jag inte var jag ska ta vägen. Det är nog då jag brister ut i förtvivlan och skriker:

- LÅT MIG BARA DÖ FÖR HELVETE!

Men allt det här kommer nog ebba ut i “Den arga TV-tittaren” där halva Sveriges befolkning ses kasta ut sin tv genom fönstret.

Och åter står jag i skuld till allt….. men herregud, jag gillade ju både Beatles och Michael Jackson samt filmerna “Om en pojke” och “Titanic”.

Sinnataggen Gordon Ramsay besøker Gladmatfestivalen i Stavanger neste sommer.

Enhver festival og konferanse kan regne med flere besøkende om de får et trekkplaster på plakaten.

Det gjelder musikkfestivaler, filmfestivaler, litteraturfestivaler og reiselivskonferanser.

Nå har den årlige Gladmatfestivalen i Stavanger sikret seg et navn mange nok kan tenke seg å oppleve på nært hold.

Den britiske stjernekokken Gordon Ramsay har sagt ja til å avlegge oljebyen en visitt når festivalen arrangeres mellom 28. og 31. juli neste år.

- Han vil være på festivalen i to dager og delta på flere arrangementer, sier daglig leder av Gladmatfestivalen Heidi Netland Berge til Reiselivsavisen.no.

Hun legger ikke skjul på at Gordon Ramsay har vært et navn festivalledelsen har ønsket seg en stund, og det var takket være lokale matentusiaster, som gjennom sitt nettverk, klarte å presentere noen idéer til Ramsay han tente på.

- Vi skal ha en egen stand hvor han vil møte publikum, snakke og lage mat. I tillegg knyttes han til festivalens egen restaurant hvor han får ansvaret for å utvikle en egen meny og småretter som skal selges.

- Skal han selv lage mat i restauranten?

- Ja, og han har med seg noen av sine egne kokkeassistenter til Norge, i tillegg til at han kan bruke kokkene fra Gastronomisk instititutt, sier Netland Berge.

Festivalleder Heidi Netland Berge håper besøket til Gordon Ramsay vil tiltrekke enda flere gjeste til festivalen. Foto: Gladmat/Erling Dagsland

Foruten festivaldeltagelse skal Ramsay også besøke Måltidets Hus og oppleve matproduksjon i Stavangerregionen på nært hold.

I år var 108 utstillere og minst 200 000 besøkende innom Gladmatfestivalen, som arrangeres for 12 gang neste år.

- Er invitasjonen til Gordon Ramsay en ny utvikling for festivalen, ved å tiltrekke seg kokker som er kjente for det brede lag av publikum?

- Vi har en målsetning om å tilby publikum noe nytt hver gang. Vi må hele tiden videreutvikle oss fra tidligere år. Vi ønsker også å bli mer internasjonale i det vi gjør og tiltrekke oss internasjonale besøkende. Ved å hente Gordon Ramsay til Norge oppnår vi kanskje det, sier gladmatsjefen.

Hun håper at Ramsay vil like seg i Norge og festivalen, og at han kan snakke varmt om arrangementet til andre stjernekokker internasjonalt, slik at det blir enklere for festivalledelsen å hente nye kokkenavn til senere festivaler.

Download Episode 82

Oh, all you lucky listeners out there, we have a show for you! Allison and Bryan discus the finale of Hell’s Kitchen and the most current episodes of Top Chef and the Amazing Race. They also have some reality show news to toss at you and even a call to action for all you fellow Solitary fans. Get ready for some excitement as our man Patrick has a new song to share with everyone!

Get a hold of us!
Website : www.NotMakeFriends.com
E-Mail : podcast@notmakefriends.com
Phone : (206) 202-3261
Twitter : @NotMakeFriends

(00:02:30) Reality Show News
(00:11:31) Hell’s Kitchen Finale
(00:37:33) Top Chef (Episode 8 )
(01:08:54) Amazing Race (Episode 5)
(01:29:24) Ratings
(01:32:20) Listener Mail & Song

“Here’s something silly I made for the bbc comedy website,” beams Mutated Monty.

He’s taken a powerful microscope to examine Gordon Ramsey at every visual level.

Interesting stuff, I’m sure you’ll agree.

On a related note, it was sad to see the passing of Keith Floyd recently, who was the daddy of them all.

Celebrity Chefs lined up to gush warm tributes his way, but Keith was not exactly reciprocating:

I am nearly 100% sure that the fine, talented staff producers at the Fox television series Hell’s Kitchen will not be calling me back any time soon, so I can write this little post without worrying that they’ll take it the wrong way. I spent Tuesday auditioning for the “reality” series and it was an instructive enough experience that I’ll share it with you.

This all started with a little invitation forward from my brother in law. He has the unique gift of making friends with everyone in existence and somehow got onto the list of Hell’s Kitchen casting call invitee’s. I wasn’t going to go to the audition. The idea seemed cheesy and not at all my style. I’ve got nothing to prove to Gordon Ramsey, Fox, or the viewers of the line-cook battle TV program. The show revolves around the concept of a restaurant run by Chef Ramsey, in which cooks open up for service each night with absolutely no lead time and very little preparation. The gimmick is that Chef Ramsey berates and curses the cheftestants when they flub the intense pressure of trying to serve several dozen covers after having just learned their station assignments. Not realistic, but brilliantly staged tele-drama. After a few minutes of contemplation, I began to just consider  that I could compete on the program.  So, I started success method #1: trying  to try to find someone to talk me out of auditioning. My boss was completely in favor of my going to do it. It’s not that she wants me to go after this interesting form of success. The boss is just tired of my whiny, burger flipping self asking for  new challenges for my whiny, burger flipping self to bitch about. Having not received the icy face slap of no from her, I asked my wife. Yes, I know, wrong order. My wife also encouraged the idea of trying out. Two down. From there I began to pray. Yes, I know, way wrong order. The heavens didn’t open up with a torrent of fire and no hand began scrolling on the wall a message warning me not to attend. Sigh. I perked up my attitude and went. Because I’m so perky.

The process of auditioning for Hell’s Kitchen starts out very simply. First, I filled out the 11,000 page application, giving answers only I would consider appropriate. The questions ranged from type of dining the applicant is involved in (when asked to list the average price of an entre in my establishment I wrote “$2.19-What can I say? It’s a really small town”) to family life. There was a “how do I feel about my parents” question, to which I paraphrased George Carlin (“I love my folks. I’ve got them in the trunk of my car now.”) Okay, I didn’t, but it wouldn’t have made a difference. I also included a Hell’s Kitchen specific resume in which I stated my objective was to cook the hell out whatever they gave me. They asked for a photo and I gave them the one that used to appear on this blog. And some racy photos of me smeared with pudding. Truth, or not, that one is all yours.

The auditions started at 10:00 at 180 North Wabash in sunny, 37 degree Chicago. I got up at the boo-te crack of dawn and took the cattle car commuter service in to the city. Riding with old ladies worried that eating will make them gain weight and other modern complaints. Arriving at 8:45 was just a blessing that turned out to be more fortuitous as the cold kicked in. I ended up being applicant #44 out of several thousand. Upon joining the queue outside the  Art Institute Culinary School I noticed something. The guy two spots ahead of me was my classmate at The Cooking and Hospitality Institute of Chicago.  Looking back and forth in line I spotted seven or eight guys I’d matriculated with. Whatever this economy has done, it’s got us all looking for the next thing. One took off his shirt and meandered around in a dirty wife beater like a hairier (if it’s possible) Tony Soprano. After just an hour we got to sit indoors. In chairs. So, yeah. I’m going to talk to casting people from a network TV show with blue lips and snot crusted face. I was summoned into a cubicle with four other guys. One had tried out before and knew the ropes. On my other side was a former chef for the Queen of all media, Chicago and otherwise. He wore a jacket emblazoned with the logo of her studios on the other side of town. I figured out early the deal. Talk. A lot. Be rude and don’t stand on manners. We had a very short ten minutes to get our point across. I interjected with anything I could think of, from “I like cheese!” to “I love being yelled at by a sawed off Scotsman!” The producer got me good. I was directly in front of him and he came back with “Really? So if I told you to FUCK OFF, you’d be okay with that?” Never saw it coming. Normally, with friends I’d laugh at that, but he caught me flat footed  and I stared….ending my Hell’s Kitchen career before it started.

I rode through the detritus of suburban life on the train in the afternoon, comforting myself with old Beastie Boys tunes. I did what I always do when I got home. I cooked, stuffing butter and herbs under the skin of a chicken and making scarily bad rice. Onward and upward.

Download Episode 81

Bryan and Allison talk about an upcoming event, orange drink vs. Tang, the Spanish language, Fanta, stealing away television cooks, Superfriends, Transformers and when they can, they fit it in some time to discuss some reality shows. Shows such as Hell’s Kitchen, Top Chef Las Vegas and the Amazing Race.

Get a hold of us!
Website : www.NotMakeFriends.com
E-Mail : podcast@notmakefriends.com
Phone : (206) 202-3261
Twitter : @NotMakeFriends

(00:01:50) Special Announcement
(00:06:53) Hell’s Kitchen (Episode 13)
(00:27:08) Top Chef (Episode 7)
(01:08:24) Amazing Race (Episode 4)
(01:23:08) Ratings
(01:24:43) Listener Mail

Dupa ce ca de cativa ani ocupa sticla TV-urilor englezesti, bucatarul Gordon Ramsey ocupa acum si sticla borcanelor cu sosuri “Seriously Good”, sosuri special comercializate pentru strangerea de fonduri in scopuri caritabile. Advertiserul este Comic Relief organizatie despre care puteti gasi mai multe aici, iar ideea apartine celor de la Fallon London.

Iata si spotul TV:

via

Download Episode 80

Are you ready to travel the world by proxy? Are you ready to watch reality television? Are you ready to do both? That’s right, it is the return of the Amazing Race! We hit up the 2 hour premier and then the 3rd episode! Oh and we cover last week’s Hell’s Kitchen too. Hey, wait, we also announce the winners of our House Husbands of Hollywood contest! Woo hoo!

Get a hold of us!
Website : www.NotMakeFriends.com
E-Mail : podcast@notmakefriends.com
Phone : (206) 202-3261
Twitter : @NotMakeFriends

(00:02:13) Reality Show News?
(00:09:46) Amazing Race (Episodes 1 & 2)
(00:57:47) Hell’s Kitchen (Episode 12)
(01:12:27) Amazing Race (Episode 3)
(01:28:09) Ratings
(01:29:48) Listener Mail

Jag funderar ofta på hur man kan vilja ha en restaurang när man väljer att servera halvfabrikat, dåligt smakande mat och dålig service. Alla de här programmen där Gordon Ramsey åker ut och ser krogsnusket, undrar hur många liknade ställen man själv har ätit på?

I veckan blev jag nämligen själv matförgiftad och även två av mina kollegor. Stockholms stad har som tur en sida där man kan göra en anmälan om man blivit matförgiftad, det är verkligen superbra för då kan man förhoppningsvis förhindra att andra blir det. Men det räddar inte de pengar jag förlorade på att vara hemma sjuk och även det jag lade på restaurangen. Så himla trist!

Dock tycker jag det tristaste är att man inte vill hålla så pass hög kvalité på den mat man lagar och den affärsverksamhet man har att sköta. Då tycker jag personligen att det är dags att lägga ner och göra något annat istället innan man tar kål på någon. Hade jag bott i USA hade de varit stämda vid det här laget, men nu gör jag inte det min anmälan till Stockholms stad får räcka och att varna andra för stället.

/Malin

No sooner did I leave The Warrington in Maida Vale did I read in The London Paper (rest its soul) that Gordon Ramsey’s pub had failed a health inspection. Apparently they found mouse droppings in the kitchen, under the sink and in the window sills. I’m writing this review as if I didn’t know that, but be advised that mousecrap supersedes whatever tasty things I had at The Warrington…

I started out with the potted duck with apple and onion chutney.

Is there nothing better than duck with fruit? It’s like peanut butter and chocolate or steak and stilton.  I wasn’t sure if the lukewarmness of this dish was intentional or not, but I found it to be a nice light start to the meal. Bread was meh.

The main was a braised lamb shank with sweet potato mash.

Lamb shank should fall off the bone and melt in your mouth.  This did that, but unfortunately what fell of the bone was mostly fat. Ick.  I also wish there was some sort of a vegetable served along with this. Lamb is good, sweet potatoes are excellent, but I need something to cut the salt and sweet. That said though, there were some really nice flavours out of this. The broth was really nice.

For dessert: bakewell tart.

I think I’m just not cut out for ‘pudding’ pudding.  When I was little my grandma would make strawberry rhubarb pie and Christmas pudding and I just couldn’t handle it.  Bakewell tart is the same. It’s just…. too much.  What I thought was ice cream on the side of the extremely rich and dry tart ended up being just one huge hunk of cream.  It just needed something to hydrate it, and dessert shouldn’t really be like that at all.

The Warrington was fine. If I didn’t mention it before, the building itself is absolutely gorgeous. Really, really beautiful.

Considering the whole mouse crap thing, I won’t go back to the restaurant proper, but I enjoyed my meal enough when I was there. I would definitely spend time in the pub downstairs though.

It was also nice they had a California Zin on the glass list. You don’t see that every day in England.