荒腔走板的意大利菜 -> 跑题到Italy Unpacked

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CAVA
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荒腔走板的意大利菜 -> 跑题到Italy Unpacked

Post by CAVA » 2012-10-03 7:50

我一向不爱看Nigella Lawson对着镜头搔首弄姿抛媚眼,她瘦完身回归电视开煮意大利菜,第一集且有佛罗伦萨的风景做广告,所以看了几眼。好吧,虽然点题就宣称是私家版本的快速意大利菜,把西西里面食里的新鲜沙丁鱼改成烟熏青花鱼(Mackerel),我已经暗叫不对了,意大利有没有青花鱼且不说,烟熏与鲜鱼两种味道根本风马牛不相及。接着用罐头炼奶做冰激凌,妈妈咪呀,难怪有人说Nigella这些菜的意大利血统跟英国超市的冰冻匹萨有得一比。更有人披露,电视里的那间超大豪华厨房是她家里厨房的真实拷贝,昂贵高端的厨具与荒腔走板的简易菜根本不搭调,正象她在鸡汤块炮制的所谓高汤里乱洒番红花,对比非常刺眼。

翻翻网评,卫报的一篇文章批评得又客气又中肯,我一边点头一边看作者是谁,哈哈Matthew Fort,人家可是在意大利走了个来回的,难怪。
The essence and attraction of Italian food is in its precision, in picking quality ingredients, at the right moment of each season and cooking them with understanding. (此处我大力点头)Simple, but it's difficult to achieve the explosively flavoured delights without the right raw materials.

Never mind, this isn't a book about real Italian cooking, so we needn't worry. Need we? The very first recipe in the book is Sicilian pasta with tomatoes, garlic and almonds. Nigellissima's recipe is dauntingly similar to busiati al pesto trapanese which you can find in Giorgio Locatelli's majestic Made in Sicily, with certain additions (anchovy fillets, capers, sultanas and basil), certain omissions (mint), and a non-Sicilian pasta – Nigellissima specifies long fusilli or "other pasta of your choice".

As it happens I made the Locatelli version of this dish for a dinner a couple of months back. It was a stunner. The busiati (curlicue pasta, made by hand) had a wonderful delicate softness that carried the sauce with exemplary balance. The mint freshened and sharpened the unlikely, elegant liaison of perfumed almonds and powerful fruitiness of Pachino tomatoes. It's a very simple recipe with just seven ingredients including salt and pepper and olive oil.

Nigellissima's version is more rococo and less satisfying. She bungs in everything. It's Sicilian-effect, in the same way that naugahyde is leather-effect. Don't get me wrong. It creates a just-about acceptable pasta sauce, but it misses the point and magic of the real thing. The result is disconcertingly sweet and the anchovies, capers and sultanas add up to overkill. There's nothing actually wrong about Nigellissima's Sicilian pasta with tomatoes, garlic and almonds, but at the same time I can't think why I would want to cook it again.

This is a problem that crops up again and again. With the need to produce something different, something original, ­Nigellissima piles Pelion on Ossa when it comes to ingredients. ­Sultanas and shallots, marsala and smoked ­mackerel, capers, red wine ­vinegar, dill (a herb I've never come across in Italy) and toasted pinenuts in one pasta dish. Or dried chilli flakes, dried and fresh oregano, red wine vinegar and cherry tomatoes in tagliata for two. Or condensed milk, double cream and Aperol, Triple Sec, Cointreau, Grand Marnier, orange juice and zest in instant chocolate-orange mousse. Vermouth, red or white wine crops up in recipe after recipe. Raisins, ­sultanas and capers pop up with baffling ­regularity. The essential simplicity of Italian cooking gets buried under a welter of unnecessary distractions.
曾经有人一针见血地说,Nigella Lawson的目标观众群本来就不是我等在厨房操作的中年妇女 :preston_nocollar:

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Knowing
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Re: 荒腔走板的意大利菜

Post by Knowing » 2012-10-03 12:04

新鲜沙丁鱼改成烟熏青花鱼,这个也差太远了吧。昏倒。味觉要混乱到什么程度才能想出这种代换。
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Re: 荒腔走板的意大利菜

Post by Jun » 2012-10-03 12:13

想起 Jamie Oliver 也是习惯性地往经典菜里堆积多余的调味料。有些人大概是 tongue-deaf,吃不出 simplicity 的味道。
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Re: 荒腔走板的意大利菜

Post by Knowing » 2012-10-03 12:19

人各有好,喜欢吃什么都没关系,做菜爱怎么改怎么改也无所谓,但是请不要叫这个意大利菜,本质都完全不一样,不管前面加了多少“私家版本”“快速”之类的修饰词都不可以。干嘛不说是意大利灵感激发的Nigella Lawson菜。
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Re: 荒腔走板的意大利菜

Post by tiffany » 2012-10-03 12:35

你们这些人,这么说叫橄榄花园儿怎么开门儿做生意 :mrgreen:
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Re: 荒腔走板的意大利菜

Post by CAVA » 2012-10-03 13:20

Jun wrote:想起 Jamie Oliver 也是习惯性地往经典菜里堆积多余的调味料。有些人大概是 tongue-deaf,吃不出 simplicity 的味道。
哈哈,他们俩大有可比性。 :wicked: 但被其专家姿态误导的颇有其人,圣诞节给我送他们的菜谱,我都直接pass给慈善商店了事。

即使是意大利灵感激发的Nigella Lawson菜,总也有味道对与不对的区别。拼命地more is less,正如有些电视厨师烧所谓的中国菜,炒个青菜也要放葱姜蒜和辣椒。拜托,现在交通多么发达,去各地取取经、领会每种食系的精神是轻而易举的事情,敬业一点好不好。

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Re: 荒腔走板的意大利菜

Post by 笑嘻嘻 » 2012-10-03 13:34

那不做饭,要看美女的男的会看这种节目吗?
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Re: 荒腔走板的意大利菜

Post by Knowing » 2012-10-03 13:39

。拜托,现在交通多么发达,去各地取取经、领会每种食系的精神是轻而易举的事情,敬业一点好不好。
哎,去了回来无非是万念俱灰:这里西红柿也不好吃,青椒也不好吃。。。别折腾了。。
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Re: 荒腔走板的意大利菜

Post by CAVA » 2012-10-03 13:40

笑嘻嘻 wrote:那不做饭,要看美女的男的会看这种节目吗?
以前听蚕说,Nigella去美国推广节目,被她迷倒的男性观众/听众不少,其中不下厨房的比例应该不低 :dog001: 据说他们喜欢她的声音 :!:

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Re: 荒腔走板的意大利菜

Post by CAVA » 2012-10-03 13:44

Knowing wrote:哎,去了回来无非是万念俱灰:这里西红柿也不好吃,青椒也不好吃。。。别折腾了。。
去了以后有Matthew Fort说的understanding,还有inspiration,aspiration。。。

对了,Nigella专家说青椒根本不能吃,因为是它只不过是没有熟的红椒。我晕倒。

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Re: 荒腔走板的意大利菜

Post by 笑嘻嘻 » 2012-10-03 16:24

有线电视网点播里有好多不入流的节目。有一个叫做 easy Chinese. (这名儿真难听!)看着象一个女abc主持,中文很不错。节目里她到处学厨然后回来做简板的中国菜。她到哪里学厨呢?洛杉矶的中餐馆。
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Re: 荒腔走板的意大利菜

Post by Jun » 2012-10-03 21:06

仔细看了一下引用的评论文章,发现 Lawson 的 pesto Trapanese 菜谱里用的成分是:anchovy, capers, sultanas, basil, almond, tomato, garlic, olive oil, pepper. 而 Locatelli 的版本里的成分是 tomato, garlic, olive oil, almond, mint, black pepper. 我在网上随手查了一下,pesto Trapanese 有几个版本,有些含 raisin (sultana),有些不含,但是没有一个版本里有 anchovy 的,也没有一个版本含 mint,多半是 Locatelli 的发明?有些加点 cheese。

Lawson 的版本有一个重大错误,anchovy 的味道非常冲,又咸又鲜,还有点腥,放入任何菜里都必然是主打味道,如果混入其他味道,如 almond, basil, tomato, 甚至葡萄干的甜味,结果必然乱七八糟,互相冲突,不知所谓。鱼鲜味加果甜味尤其是个吓人的搭配。

Anchovy + capers 用到一盘菜里(面条或面饼)是很强的味道,足够足够了,加不得别的味道,因为 capers 酸咸,跟 anchovy 放在一起是经典搭档。Almond + raisin 是经典搭档。西红柿 + basil + garlic是经典搭档。为什么这些成分是经典搭档,是有道理的,随便排列组合是不行的。

说实话我没上过意大利烹饪课,也没研读过意大利大部头菜谱,只是照着几个经典菜谱自己做过尝过几次这个面那个面的,个中道理实在是简单得可笑,略一品尝就能领会。只要拿夏天上市的熟番茄和新鲜 basil 叶煮过sauce的人都不可能不知道,这是 Holmes and Watson 级别的绝配,synergistic,除了油和蒜之外加什么味道都是多余的,甚至不需要加奶酪。简单是有道理的,不是为了简单而简单,而是为了凸显材料本身的原味(西红柿也好,蘑菇也好,anchovy 也好)。例如,我曾经试过西红柿basil酱里加porcini蘑菇,发现完全是淹没了蘑菇本身的微妙味道,纯属浪费,以后便不再这么用了。

Lawson 的菜谱立刻表明她完全不明白味道搭配的原理,拿了经典菜谱,自作聪明地自我发挥,反而搬起石头砸自己的脚。Locatelli 在里面加薄荷点缀多半也是自我发挥,跟本身味道不强而且经典的几味成分组合起来,不会喧宾夺主,而且放在夏日凉面里(pesto Traponese 一般是冷酱用来拌面)十分恰当。我觉得中国人会比较理解这种君臣、主次的搭配原理。

意大利经典菜里还有简单到可笑的菜谱,橄榄油爆蒜加盐,把煮好有点硬的新鲜蛋面扔进去拌拌就是一盘蒜油面,跟中国的葱油面异曲同工,烹饪的至高境界啊。让英国大厨来做要哭死了。 :mrgreen:
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Re: 荒腔走板的意大利菜

Post by CAVA » 2012-10-04 0:34

Locatelli 在里面加薄荷点缀多半也是自我发挥,跟本身味道不强而且经典的几味成分组合起来,不会喧宾夺主,而且放在夏日凉面里(pesto Traponese 一般是冷酱用来拌面)十分恰当。我觉得中国人会比较理解这种君臣、主次的搭配原理。
大力赞同中。你分析得真有理论水平 :mrgreen: 薄荷在西西里用得特别多,在这味冷面里替代basil很有道理。

一种菜系的精髓并不在于采用什么调料,而是怎样与原料、烹饪手段搭配,不然谁拿了鱼露和香叶都能做东南亚菜了,在清鸡汤里也可以放蚝油了。

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Re: 荒腔走板的意大利菜

Post by Knowing » 2012-10-04 6:46

烹饪说到底是个个人体验,先天后天都有关系,味觉敏感些的人会更讲究进嘴一瞬间君臣主次的搭配,吃过几次好东西就会念念不忘要追求复制那个体验。很多人可能就是追究进嘴有咸味,吃了管饱,毕竟从进化的角度来说,得到盐分和能量已经足够了。。。奶汁芦笋肯定去过意大利吃过好饭菜,可能就是不敏感,才会弄出乱搭乱配的菜谱自己吃吃还挺满意拿出来出书上电视。
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Re: 荒腔走板的意大利菜

Post by CAVA » 2012-10-04 6:56

奶汁芦笋,哈哈哈。她当然去过意大利,好饭菜更加不用提 -- 她爹当过保守党的财务大臣,母亲是Lyons restaurant集团的千金小姐,现任丈夫是Saatchi & Saatchi广告公司和Saatchi Gallery的创始人。

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Re: 荒腔走板的意大利菜

Post by Knowing » 2012-10-04 7:06

哎,真想到意大利乡下生活半年一年的, 吃喝蹓跶。蒜茸意面说着简单到可笑,其实油要好,面要好,蒜也要好。当地垂手可得的原料,要在外地复制并不简单。就说新鲜意粉我就口水横流。。。。。
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Re: 荒腔走板的意大利菜

Post by Jun » 2012-10-04 7:42

Knowing wrote:烹饪说到底是个个人体验,先天后天都有关系,味觉敏感些的人会更讲究进嘴一瞬间君臣主次的搭配,吃过几次好东西就会念念不忘要追求复制那个体验。很多人可能就是追究进嘴有咸味,吃了管饱,毕竟从进化的角度来说,得到盐分和能量已经足够了。。。奶汁芦笋肯定去过意大利吃过好饭菜,可能就是不敏感,才会弄出乱搭乱配的菜谱自己吃吃还挺满意拿出来出书上电视。
切,进嘴有咸味还不容易?Bacon 香肠什么的加加就好了嘛,至于胡乱搭配还拍电视写书毒害一大片无知群众么?

Lawson 最擅长的是做英国饭,英国甜点,奶油一根一根往锅里扔,毫不手软,拜托放过意大利菜一马吧。
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Re: 荒腔走板的意大利菜

Post by CAVA » 2012-10-04 8:20

我准备下班到书店去逛逛,看有没有Giorgio Locatelli的书。想起来了,他和Andrew Graham-Dixon一起搭挡拍过三集专题片Sicily Unpacked,一个讲艺术一个讲美食,挺好看的。他做的沙丁鱼面在油管上有:http://www.youtube.com/watch?v=LoA7h0bZmDI

Sicily Unpacked的第一集:http://www.youtube.com/watch?v=G-_FXbiY6hg
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Re: 荒腔走板的意大利菜

Post by Jun » 2012-10-04 8:36

或许我应该练习一下做新鲜蛋面!店里买的塑料一样的干面能吃么?只有没吃过新鲜面的人才能吃得下去。附近有小贩卖家制新鲜意面,我就一直懒得自己做。
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Re: 荒腔走板的意大利菜

Post by CAVA » 2012-10-04 8:38

买个压面机就好了嘛,我鼓动地说。

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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Jun » 2012-10-04 8:51

心痒地搜了一下手摇压面机,好像很便宜又很简单又不大的样子...
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2012-10-04 8:54

我正在偷着看Sicily Unpacked,开场就是鱼市和海鲜哪。。。眼泪与口水齐流。

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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2012-10-04 10:30

再去吧。我已经在筹划下一次意大利之旅去西西里了。
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Jun » 2012-10-04 11:43

我想到国内去吃一圈儿。表示对中国菜的博大精深尚未摸到门儿。
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by tiffany » 2012-10-04 12:23

其实,你们说,这个舌头太灵是好事儿还是坏事儿呢?我为啥老想着悲惨人生的:小姐的身子丫鬟的命乜。。。。。 :mrgreen:
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2012-10-04 12:27

我一向吃的都不坏,所以觉得舌头灵当然是好事 :mrgreen:
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by 笑嘻嘻 » 2012-10-04 12:47

舌头灵能吃到就是好事。舌头不灵,吃嘛嘛香也挺不错。
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2012-10-04 13:20

不爱吃的人没那么多种类的享受。不过也许人家精力都省下来升官发财建设国家干正经事了。
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Judy » 2012-10-08 13:09

http://www.dailymail.co.uk/femail/food/ ... cream.html

意大利大婶笑波霸厨神:
Image

Green beans with pistachio pesto
This is one of those recipes that Nigella feels ‘self-conscious’ about, although heaven knows why — it was the only one that Mariella and Simona really enjoyed, even if Nigella failed to serve it correctly.

‘She says take it to the table hot, but we would eat this lukewarm,’ says Simona.

Nigella says: ‘It’s a riot of verdi gloriousness.’
Mariella says: ‘Nice, but I am not going to eat it, because I do not like beans.’
Simona says: ‘Pistachios! She uses a lot of expensive ingredients. Again. And that is my problem with Nigella. No one cooks like that here.’

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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2014-01-13 9:59

新季度的italy unpacked 上周五开始了,今年他们开玛塞拉蒂,去五渔村和比萨,采野菜做馅饼,在鱼市买海鲜做汤.
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-13 10:05

我看了我看了!最喜欢看他们借当地人的厨房做饭,在五渔村的时候,Andrew坐在天台上读诗好滋润,然后朝厨房里的Georgio吼一声:哎周围邻居都开饭了!笑死了。很久没有吃pesto了,打算请某人做一次。

Knowing
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2014-01-13 10:07

哎,看 Giorgio Locatelli做菜真是一种享受。他不象西门吹雪那么手势精致,走的是自然大方路线,浑然天成的享受现有的资源,我边看边恨不能飞身到这俩风度翩翩的老头身边一起喝酒晒太阳聊天。
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笑嘻嘻
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by 笑嘻嘻 » 2014-01-13 23:03

美国哪里能看到吗?
云浆未饮结成冰

Knowing
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2014-01-14 2:08

youtube 居然有新专集,趁有赶紧看!

http://www.youtube.com/watch?v=WUr63HKXP4Q
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CAVA
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-14 4:14

他们在Genoa尝的鹰嘴豆糊薄饼,我们一眼认出与Nice的Socca非常相似,大流口水。查了Wiki,原来发源自Genoa的Farinata。Nice的旧城本来就更象意大利,虽然几百年间它的主权老是变来变去。

CAVA
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-17 16:07

第二集好好看,炖牛尾那段看得又笑又馋。Lazio很美呀!

Jun
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Jun » 2014-01-17 19:28

奶油芦笋阿姨来祸害美国电视了。
此喵已死,有事烧纸

Knowing
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2014-01-18 15:19

炖牛尾那段儿我怀疑是大厨有意见了趁机数落文艺男,因为文艺男不止一次的抱怨他做饭太慢,上次在五渔村,文艺男坐阳台上读诗等饭熟的时候就不停的哼哼唧唧催大厨说啊呀人家家都吃饭了。。。 :mrgreen: 文艺男真的很英国人,从来没吃过鳗鱼!真让人不敢相信,看上去这么sophisticated !

好喜欢Giorgio Locatelli ,他关于牛尾那段话太得我心了!各国人民显然都发现了这个秘密,我最近吃了几次及其美味得越南炖牛尾和加勒比海炖牛尾。。。
奶油芦笋被前夫告助手的案子弄得灰头土脸,最近她的节目也人气大跌。
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唐唐的郁金香
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Re: 荒腔走板的意大利菜

Post by 唐唐的郁金香 » 2014-01-19 5:39

笑嘻嘻 wrote:有线电视网点播里有好多不入流的节目。有一个叫做 easy Chinese. (这名儿真难听!)看着象一个女abc主持,中文很不错。节目里她到处学厨然后回来做简板的中国菜。她到哪里学厨呢?洛杉矶的中餐馆。
:worthy:

英国也有一位,Ching-He Huang,节目叫做The Chinese Food Made Easy,爱用豆芽和酱油,看着也是中餐馆外卖教出来。
“I wish it need not have happened in my time," said Frodo. "So do I," said Gandalf, "... But that is not for them to decide. All we have to decide is what to do with the time that is given us.” ― J.R.R. Tolkien

CAVA
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-19 8:53

我得把他的牛尾方子抄下来。越式牛尾是什么味道的?我从越南买的菜谱里有炖牛尾,是越北菜,看着象是中式红烧做法。罗马有吃quinto quarto的传统,名字“第五部分”比内脏下水好听些,其实就是肉以外所有能吃的部分。

文艺男没吃过鳗鱼我也有点诧异。英国有jellied eel,但似乎只限于伦敦东区,以前算是穷人的食物。我在欧洲只吃过荷兰的烟熏鳗鱼,好吃但有点肥。还是宁波人聪明,风干了以后既不油腻,味道也更厚。
Jellied eels are often sold with pie and mash—another traditional East End food—and eaten with chilli vinegar or with malt vinegar and white pepper.
听上去实在不怎么好吃啊。

节目开始前还有画外音警告,说有upsetting镜头。无非就是给鳗鱼去皮么,英国人民真娇弱。

Knowing
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2014-01-19 12:46

我吃的越南炖牛尾是五香味道,加勒比海炖牛尾浓郁加黑豆还微辣,韩国牛尾汤就是纯净的乳白色加点葱花。

给鳗鱼去皮我还笑呢,大厨做起来好利落,跟脱了个手套似的,我正在想哪有那么容易!他就让文艺男来试试,文艺男果然脱的各种艰辛!哈哈哈。文艺男肯定是太posh 没吃过鳗鱼啦下水啦这些穷人的食物。 :mrgreen:
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CAVA
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-20 9:59

跑去查了文艺男的学历,Westminster School,Oxford,Courtauld Institute of Art,果然很posh。

第三集他们去拿波里,期待!

笑嘻嘻
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by 笑嘻嘻 » 2014-01-21 0:21

新专辑是不是撤下去了?这两粒人会不会出菜谱?
对了,说道菜谱,你们都有什么特别喜欢的菜谱吗?
云浆未饮结成冰

CAVA
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-21 1:38

Giorgio Locatelli出版过Made in Italy和Made in Sicily,Amazon上有。我买了Made in Italy,对意大利农产品和食物解释得很详细,非常好看。菜谱略显复杂,我们照着做了几个简单的,很靠谱。

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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by 笑嘻嘻 » 2014-01-21 1:59

你们老说文艺男文艺男,我还以为是文艺男青年,结果一看节目是文艺中年男。他俩这种搭配节目挺新颖。英国口音的确好听啊。
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CAVA
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-21 6:24

这么说笑嘻嘻看到了?笑嘻嘻和我都说他们俩是中年,小K说他们是老头,哈哈哈。

Knowing
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by Knowing » 2014-01-21 8:39

中老年, 中老年..别说,虽然身段不如007, 文艺男穿起白衬衫来还是很好看的,两人兴起把衣服一脱跳进海里遥遥与拜伦共泳看着也不肉麻。
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笑嘻嘻
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by 笑嘻嘻 » 2014-01-22 0:36

我看到那集一开头带狗去找松露的。
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CAVA
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Re: 荒腔走板的意大利菜 -> 跑题到Sicily Unpacked

Post by CAVA » 2014-01-22 5:05

那是去年的Series One。去年一共三集,还有Italy Unpacked The art of the feast和Italy Unpacked Looking to the future。

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Re: 荒腔走板的意大利菜

Post by silkworm » 2014-01-22 10:33

CAVA wrote:
笑嘻嘻 wrote:那不做饭,要看美女的男的会看这种节目吗?
以前听蚕说,Nigella去美国推广节目,被她迷倒的男性观众/听众不少,其中不下厨房的比例应该不低 :dog001: 据说他们喜欢她的声音 :!:
对,我听见那次是2009年年底,她上NPR的morning edition,Steve Inskeep跟她聊donut-french toast的嵌合体,甚至cheddar cheese in risotto---看,毁意大利美食的野心早就潜伏了吧 。
http://www.npr.org/templates/story/stor ... =114320079
Steve Inskeep嘴里含着食物说话,时不时笑得花枝乱颤,连声音频率都有时高得刺耳。搞得我后来早上上班听见这位老兄一本正经地说话,都心里嘀咕。

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