Cooking with Fashion Personalities

[Benn98]

Not sure if this is the right place to start this thread, but here goes.

It's not going to be an awfully busy thread because 'fashion people don't eat'.

I'll start off with Kate, the Great.

 

[Benn98]

 

[Benn98]

 

[Benn98]

 

[Benn98]

 

[Benn98]

 

[tigerrouge]

I look forward to Gordon Ramsey's video about his many years of experience as a fashion stylist.

 

[eugenius]

This one always makes me laugh...for whatever dumb reason.

 

[Benn98]

Hey Paris, maybe for starters, take off those gloves? No wonder you're struggling, lol.

I could never use Barilla because they don't think I should have the right to get married and adopt. This entire video is very 'on brand' for her though.

 

[MulletProof]

^ I saw that some time ago.. I watched every minute like .. she's nervous so I got nervous from just watching, and the metal on a nonstick pan just...

 

[Benn98]

^ I saw that some time ago.. I watched every minute like .. she's nervous so I got nervous from just watching, and the metal on a nonstick pan just...

Agreed, it's actually awkward to watch. I don't even know why she's nervous, lol. I'm sure nobody clicked on this expecting the same discipline and rehearsed flow you'd get from a Jamie Oliver. LOL. She's Paris. Part of her vibe is not having a clue what she's doing at any given stage. Be your messy self, but own it. I mean, you're doing a cooking tutorial for lasagne, and a knock-off once at that. It's not that deep.

 

[MulletProof]

oh my god, 00:47 was like noooooo that's a cucumber girl! first time cooking in california? okay, so that is a standard cucumber, not a zucchini!. She kind of just rolled with it.. the result looks good (sort of), but I wonder if the skin of the cucumber doesn't get a bit annoying when cooked for so long.. probably similar to eggplant, so, double eggplant texture there. Actual zucchini would've been nicer..

 

[Benn98]

oh my god, 00:47 was like noooooo that's a cucumber girl! first time cooking in california? okay, so that is a standard cucumber, not a zucchini!. She kind of just rolled with it.. the result looks good (sort of), but I wonder if the skin of the cucumber doesn't get a bit annoying when cooked for so long.. probably similar to eggplant, so, double eggplant texture there. Actual zucchini would've been nicer..

It didn't even look like a cucumber to me, just a usually large zucchini, so I would've made the same mistake! LOL. But when I saw the cooked bits in her finished sauce I knew that cannot be zucchini. It looks both limp and firm at the same time, and cooked zucchini actually retain most of its green colour unlike whatever Elsa used in that sauce.

Agreed about the aubergine looking overcooked. That's the reason why most people do it in larger chunks, and shorter cooking time.

The OCD in me just wants to rumble through her cupboards and look for a proper-sized saucepan or pot. She also went through a lot of hassle for such a simple dish. Pop the chopped veggies into the oven with garlic, oil, and half of the basil, and whip up a basic tomato basil sauce while that's grilling. When that's done mix it all together, top up with the rest of the basil and let it simmer for a few minutes. It adds such a nice caramelised flavour to the sauce.

The end result does look nice, but very overcooked and a bit bland. But then I'm one of those people keeping the tomato paste industry thriving, lol.

 

[MulletProof]

I’m no chef but just to err on the safe side, I always leave eggplant (after it’s been diced if I’m cooking it that way) sweating off some of the liquid in salt for a few minutes, then wash it off and add it to whatever I’m making. Helps to retain its texture and get rid of the sourness.

Her cucumber just got so.. crystalised haha. I’m sure cooked cucumber is a thing (in some Asian dishes?), it’s just funny here cause she’s so sure it’s zucchini the entire time!. The top easily gives it away if you’re unfamiliar (was it cut from a thin stem or a crown-looking spiky one..?). I grew up with these and found it a bit of a shock when all I could find in Germany were the super long, skinny, wrinkled (!!) kind (each individually wrapped in plastic for some odd reason- which prevents you to differentiate the good from the bad ones imo).. so at first I’d just skip on buying cucumber while doing groceries, I just couldn’t accept them.