HolisticGirl
Arnold
Lara MReady Steady Cook Review
June 2nd 2006 04:32
This is pretty neat show for a bit of day time television, running at 2pm weekdays on the Ten network. The basic premise is that high profile professional chefs have to compete, iron chef style, using a set of ingredients in a certain amount of time.
This show is becoming really popular and my family and friends rave about it. I think the secret is it makes no excuses for what it is. Ready Steady Cook is just a bit of cheaply made fun day time television. The set is brightly coloured and funky looking. They unashamedly use little gimmicks like cutesy audience voting cards of cartoon capsicums and tomatoes. ‘Nicki’ then counts them up and holds up a real capsicum or tomato to signify the winner. It’s cute, it’s silly, and that’s ok.
One of the chefs they had on today uttered some wise words, “If you’ve got less time, make the food smaller.” Too true, if you’re in a hurry try to chop things up smaller and they will cook a lot quicker because you’re allowing the heat to reach a greater surface area. That’s physics.
The host is friendly and slightly annoying. The UK version’s Ainsley Harriott is bubbling with charisma but our Peter Everett does a good job keeping up. He makes banter with the chefs and buzzes around creating a sense of fast paced, exciting food feats. At times he is overly effeminate, but I suppose he can’t help it.
The featured chefs really are very talented. They come up with some innovative meal ideas on the spot using a limited number of pre-determined ingredients. They then create scrumptious looking dishes in a short space of time. A little computer generated clock often pops up in the corner and they rush around in an urgent attempt to finish on time. However, I suspect that they may mess around with the clock a bit as it doesn’t seem to correspond with the ad breaks, of which there are too many, usually for vitamin supplements and diet products.
All in all I would say this program’s popularity is well deserved. They take a simple concept and execute it well. More information can be found on the Ready Steady Cook website. They often don't have a lot of time to explain exactly what it is they're doing so you can check back for full recipes, and this is also a useful tool if you've missed an episode (Some you have to pay for, which I think is a bit mean). If you’re a Sydneysider you may even have the opportunity to become a member of the studio audience and maybe even sample some of the dishes.
It is believed that the use of low-resolution images in this context
• to illustrate the program in question,
• with the program name either visible on the image itself or written in the image description above,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
This show is becoming really popular and my family and friends rave about it. I think the secret is it makes no excuses for what it is. Ready Steady Cook is just a bit of cheaply made fun day time television. The set is brightly coloured and funky looking. They unashamedly use little gimmicks like cutesy audience voting cards of cartoon capsicums and tomatoes. ‘Nicki’ then counts them up and holds up a real capsicum or tomato to signify the winner. It’s cute, it’s silly, and that’s ok.
http://readysteadycook.ten.com.au/home.asp
One of the chefs they had on today uttered some wise words, “If you’ve got less time, make the food smaller.” Too true, if you’re in a hurry try to chop things up smaller and they will cook a lot quicker because you’re allowing the heat to reach a greater surface area. That’s physics.
The host is friendly and slightly annoying. The UK version’s Ainsley Harriott is bubbling with charisma but our Peter Everett does a good job keeping up. He makes banter with the chefs and buzzes around creating a sense of fast paced, exciting food feats. At times he is overly effeminate, but I suppose he can’t help it.
The featured chefs really are very talented. They come up with some innovative meal ideas on the spot using a limited number of pre-determined ingredients. They then create scrumptious looking dishes in a short space of time. A little computer generated clock often pops up in the corner and they rush around in an urgent attempt to finish on time. However, I suspect that they may mess around with the clock a bit as it doesn’t seem to correspond with the ad breaks, of which there are too many, usually for vitamin supplements and diet products.
All in all I would say this program’s popularity is well deserved. They take a simple concept and execute it well. More information can be found on the Ready Steady Cook website. They often don't have a lot of time to explain exactly what it is they're doing so you can check back for full recipes, and this is also a useful tool if you've missed an episode (Some you have to pay for, which I think is a bit mean). If you’re a Sydneysider you may even have the opportunity to become a member of the studio audience and maybe even sample some of the dishes.
It is believed that the use of low-resolution images in this context
• to illustrate the program in question,
• with the program name either visible on the image itself or written in the image description above,
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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