Short
Arnold
Lara MFloyd on Fish
January 15th 2007 11:06
Keith Floyd is seriously weird. Not in the usual, trying to be zany TV personality kind of weird, just that kind of subtle weirdness that gets you off guard when you start to watch someone. Possibly attributed to the fact that he always seems kind of pissed, flushed in the cheeks as he finds yet another excuse for yet more wine.
Aside from that he’s a delightfully English chap preparing jolly good meals with old world charm. As he profiles chefs and fishermen, and eventually creates his own dishes, Floyd keeps up a constant stream of inane banter. Such as, I don’t believe you should ever garnish a meal with tomato or cucumber just for the sake of it- this is highly deceptive- garnish should only be used to highlight the ingredients used within the dish.
Even the commentaries are peppered with ridiculous phrases, as is apparent when he visits the gloomy, cold fish market, and begins to describe the scene around him. This includes the “spankingly fresh fish” and “wise and yet cunning” fisherman’s uninterested face. He looks extremely out of place amongst the fishermen rugged up in parkas, especially because he always wears a blazer and spotted bow tie.
Later he also manages to convince a Chinese restaurant owner to participate in his random ramblings. Apparently at a Chinese restaurant you should eat only with chopsticks, because cutlery will poison the meal with the taste of metal. Similarly, tea should only be served in porcelain. You could tell he was really relaxed at this point because his bow tie had been undone and rested casually around his neck.
Floyd is both refreshing and offsetting all at once, with a general over tone of kitch production.
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the program in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
Aside from that he’s a delightfully English chap preparing jolly good meals with old world charm. As he profiles chefs and fishermen, and eventually creates his own dishes, Floyd keeps up a constant stream of inane banter. Such as, I don’t believe you should ever garnish a meal with tomato or cucumber just for the sake of it- this is highly deceptive- garnish should only be used to highlight the ingredients used within the dish.
http://www.keithfloyd.co.uk
Even the commentaries are peppered with ridiculous phrases, as is apparent when he visits the gloomy, cold fish market, and begins to describe the scene around him. This includes the “spankingly fresh fish” and “wise and yet cunning” fisherman’s uninterested face. He looks extremely out of place amongst the fishermen rugged up in parkas, especially because he always wears a blazer and spotted bow tie.
Later he also manages to convince a Chinese restaurant owner to participate in his random ramblings. Apparently at a Chinese restaurant you should eat only with chopsticks, because cutlery will poison the meal with the taste of metal. Similarly, tea should only be served in porcelain. You could tell he was really relaxed at this point because his bow tie had been undone and rested casually around his neck.
Floyd is both refreshing and offsetting all at once, with a general over tone of kitch production.
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the program in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
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