Last night the TV series started. I was pleasantly surprised by how personable Heston Blumenthal came across as being. My expectations from his photos and writing manner was that he would be a lot gruffer and more surly in that kind of blinkered obsessive way. The man himself seemed quite charming.
The programme was good, but having read the book I expected it to be far more in the documentary style, following him around as he weighs the dry weight of potatoes and gets lessons in feeding sausage meet into a lamb’s intestines.
Instead, each half-hour episode looks like it is taken up with a small amount of his research (having read the book it could be over an hour for each dish, but I would like that; I like to know the reasons why each potato is good for sauté rather than Bombay wedges) some of his talking head saying about why this dish is special to him (I reckon this will invariably be down to childhood nostalgia) and the rest is just making two dishes in a TV kitchen.
I was double-excited to see dry ice ice cream being made at last, though. Gonna get me some of that stuff (If anyone wants to get in on some of the ice let me know as you can only buy it as ten 1kg blocks, apparently). In summary, I was pleasantly surprised by the charisma of Dr Blumenthal and the program overall. I would have liked to see more of the research and less of the putting-the-recipe-together bits. But that’s just me, I’m sure most people were happy with the already fastidious attention to detail and amazing chemistry as it was.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment