I’m not one of those folks who embraces the trend toward showing amateur “undiscovered talent” on television. Yes, maybe there’s someone out there who never practices their trumpet and still can wow everyone with a dazzling riff now and again. It’s just not worth it for me to wade through the unnotables for the privelege of seeing the wannabee who is almost good enough.
Cooking shows are like that. Now there are starting to be shows about amateur cooks. They cook “Italian” most of the time. It’s easy:
“See, you just get that 15 gallon pot a boiling for your pasta. Yup, it’s big but that’s what you need. You drop in the pasta, give a stir, AND DON’T FORGET THE SALT.”
Then you watch this bozo give about half a weasly shake from a salt shaker into the 15 gallons of water, “OHHH, not TOO much,” the “chef” mutters and you’re thinking, “dang, where’d they get this moron.”
Most people love the food they get in Italy. That’s because it’s properly seasoned. A fine grain of salt per gallon is not properly seasoned pasta water. If these same folks knew how much salt went into the pasta water at a worthwhile restaurant in Italy they’d have a stroke. Of course, the Italians aren’t having a stroke, they’re living considerably longer than we USians are.
Maybe it’s the salt, the wine, the truffles, and the fact that their conciences are clear of the business of cramming Genetically Modified food down starving Iraqi throats that makes Italians healthier, I dunno.