Random musings and general banter.

Hammy60 said:

Probably noticed it was £149 on Amazon so did a quick price change to make them cheaper.

Joe's not coooking for the veggies tonight, blood everywhere.

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Chef Mark on a day off, then? Health & Safety Training?

Hammy60 said:

Probably noticed it was £149 on Amazon so did a quick price change to make them cheaper.

Joe's not coooking for the veggies tonight, blood everywhere.

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It seems like all the food presentations done on IW produce food that is usually undercooked.
Either Resemblance or Sparklet their both equally guilty.
The beef items were swimming in blood. There was a joint of some kind and some burgers.
The burgers were thick chunky ones and he cooked them for 16 minutes @ 200C in the air fry mode.
When they came out they kind of looked cooked, but when he cut it in half it gushed blood.
Probably needed same time again to be properly cooked.
He said something like 'Ideally would have liked these to have been cooked a tiny bit more to be perfect'.
If you read any burger cooking instructions, they will always state - 'Cook until juices run clear and ensure no pink bits remain before serving'.
How a so called professional chef can allow himself to produce this foul mess is a mystery to me.
I noticed Of the Mason and Joe weren't tempted to try the burgers!

The same ‘chef’ whose signature dish on Ideal World 37 was deep fried Cadbury’s Crème Egg, or something equally childish and vile.

Don't know all the folks that have done cooking shows on IW, but from the little information you can find on the various cooks, there only seems to be one that qualifies / merits being called a Professional Chef, that being Paul Brodel. He's the only one that seems to have worked professionally as a Chef running a Kitchen/Restuarant. While some of the rest have done hospitality courses at college, before doing jobs as TV cooks, i doubt demoing pans / air fryers / microwaves etc on selly telly qualifies one to be called a "Professional Chef".

Wish IW would make up their minds, do they want us to get rid of the moisture or keep it.

Mason with moisture is really bad for you and your home so must get rid of it.



Followed a short time later by Emma, where moisture is great and lets pump even more into our homes.

Duke of Cheese said:

The same ‘chef’ whose signature dish on Ideal World 37 was deep fried Cadbury’s Crème Egg, or something equally childish and vile.

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I didn't see that one but Joe Resemblance seem to be going over to the dark side. Did used to like him but
peoples public health can be influenced by irresponsible actions.
Possibly making people think it is OK to eat a semi raw burger is not good.
In the USA some burger restaurants are willing to serve less than fully cooked burgers 'at your own risk'

Chef wise, currently they certainly have nobody you would say deserves that term put in front of their name. Chef Joe? Anybody who produces seriously undercooked meat on a cookery demonstration (as others have said he did last night) does NOT deserve to be called Chef anything. Beef burgers can often have other meats combined in the mix - pork for example. Care needs to be taken in making sure the meat is visibly cooked throughout. Joe is presented to air as some sort of professional cook. For me, I see him more as a guy who works as a jack of all trades shopping television presenter, who likes to cook. There’s a difference.

Chef Mark? Anybody who regularly sees or hears him on-air will doubt his credibility as a competent chef. Telling us about his experience of Michelin ‘Four Star’ restaurants and pouring water into a powered on grill with the dangerous consequences of doing so.

John Campbell from the old Ideal World pointedly never called himself a chef. But he was one of the most competent and honest in approach cookery demonstrators they had. Chef Jack, albeit a joker and cocky, was at least a competent if not repetitive cook, what I saw of him. Chef Paul was a long-term guest on previous Ideal World versions. Probably the best they have had, and a proper chef with a background in owning restaurants and cooking in them.

Haven’t posted for a few days, have just read all the comments

Regarding Joe. we know he isn’t a professional chef, as when he’s not on IW, he is at Create and Craft, I see my name is Den, seems to be pernament on Create and Craft these days

I thought at one point Joe was going to do presenting for IW

Don't get me wrong, Joe seems a decent enough guy, and unlike Chef Firebomb, doesn't keep bigging up any culinary skills he has or hasn't got. I think it is more about how he and other 'experts' are presented in these types of shows by Ideal World. I.E. dress a man or a woman in a white coat and put a stethoscope around their neck, place them in the Casualty Department of the local hospital, and suddenly they are a perceived as a doctor from the 1980s.. Hand a man a vacuum and he becomes an expert on all things suction. Equally, dress a person in chef type garb, place them in a kitchen set of a retail presentation, and hey presto - they are seen to be a professional cook until we hear or see otherwise.

Emma, whom we can trust with watches as she's been doing watches on selly telly for 15/20years, selling Duchump, says watch is worth 10, 20 times the £399 we're charging, up there with high ened watches, she knows as she's handled watches in the tens of thousands.

So Emma you expect us to believe that the watch with movement that costs under a tenner and are a par quality wise with Roamer, should be retailing at £7980, yeah right.

If somebody could take her in hand. Somebody who wants to sell their products via the completely transparent, informed choice method, you wound actually have a really articulate and personable presenter on your hands. They could also send her on a horology and watch RRPs in general course, too.

Hammy60 said:

Joanne the mental midget explaining cost saving for the fan (33w), by saying her fan is 1000/1200w and costs a lot to run.

Of course she has a fan/heater and it's the heater side that is rated at 1000/1200w not the fan only function which will be a very low wattage, similar to the fan her and Mr Duchump are flogging.

Never fails to amaze me how dumb and lacking common sense people are.

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yes but if you add up all the electronic gadgets IW are selling us and telling us we need it will cost a fortune.

Duke of Cheese said:

Just thinking…one of these two used to be in Casualty and the other was in New Tricks…Now both of them are a Casualty of having to sell washable mops for a living and often repeating all the channel’s retail Old Tricks each show they appear on.

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Could be a new double act Mop and Bucket. But which is which?

Duke of Cheese said:

Chef Mark on a day off, then? Health & Safety Training?

View attachment 29229

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heat stroke

Hammy60 said:

Emma, whom we can trust with watches as she's been doing watches on selly telly for 15/20years, selling Duchump, says watch is worth 10, 20 times the £399 we're charging, up there with high ened watches, she knows as she's handled watches in the tens of thousands.

So Emma you expect us to believe that the watch with movement that costs under a tenner and are a par quality wise with Roamer, should be retailing at £7980, yeah right.

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When will we get Mr Duchamp on to discuss his watches? Surely one of Peter V's or Jezza's acting pals could do the gig. Just have the strapline *Not a direct person

Hammy60 said:

Don't know all the folks that have done cooking shows on IW, but from the little information you can find on the various cooks, there only seems to be one that qualifies / merits being called a Professional Chef, that being Paul Brodel. He's the only one that seems to have worked professionally as a Chef running a Kitchen/Restuarant. While some of the rest have done hospitality courses at college, before doing jobs as TV cooks, i doubt demoing pans / air fryers / microwaves etc on selly telly qualifies one to be called a "Professional Chef".

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and he was on ITV1 on Shop On TV with Rob Locke the other day. I always enjoy watching him though the product he was selling was uninspiring, some sort of microwave toastie maker

Duke of Cheese said:

Chef wise, currently they certainly have nobody you would say deserves that term put in front of their name. Chef Joe? Anybody who produces seriously undercooked meat on a cookery demonstration (as others have said he did last night) does NOT deserve to be called Chef anything. Beef burgers can often have other meats combined in the mix - pork for example. Care needs to be taken in making sure the meat is visibly cooked throughout. Joe is presented to air as some sort of professional cook. For me, I see him more as a guy who works as a jack of all trades shopping television presenter, who likes to cook. There’s a difference.

Chef Mark? Anybody who regularly sees or hears him on-air will doubt his credibility as a competent chef. Telling us about his experience of Michelin ‘Four Star’ restaurants and pouring water into a powered on grill with the dangerous consequences of doing so.

John Campbell from the old Ideal World pointedly never called himself a chef. But he was one of the most competent and honest in approach cookery demonstrators they had. Chef Jack, albeit a joker and cocky, was at least a competent if not repetitive cook, what I saw of him. Chef Paul was a long-term guest on previous Ideal World versions. Probably the best they have had, and a proper chef with a background in owning restaurants and cooking in them.

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Agree with about Paul, as for Campbell, I imagine, with him not being a chef or any hospitality training, he's a bit like us when cooking meat, burgers etc, more cautious, more likely to slightly overcook than undercook. The food in teh shows he was on were more appealing in look, obviously we don't know the taste but the food looked like it was thoroughly cooked, ie chips were brown all over rather than white with odd brown spots you'd get from the rest.

Another difference, especially with Jack, Joe and mark, was the mess they would make, 3 of the messiest cooks i've ever seen, always food siplt on teh counter wtc, they also had a habit of using the same cloth, to wipe the pan, counter and hands on, revolting and unhygienic.

Hammy60 said:

Wish IW would make up their minds, do they want us to get rid of the moisture or keep it.

Mason with moisture is really bad for you and your home so must get rid of it.

View attachment 29234

Followed a short time later by Emma, where moisture is great and lets pump even more into our homes.

View attachment 29235

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yeah it is annoying because they don't tell you that it depends on your property/environment. You do need (some) moisture. I have a small electric dehumidifier as I have always had a damp problem and recently got a new bathroom and refurb so to keep the new stuff good I use a dehumidifier. It is a constant battle. In that instance the moisturising is a bad idea no matter what they say. At the moment with scorching heat I don't need it on as much. At other times even outside there is moisture in the air the machine is working overtime. I can say that Ireland is a very damp climate so to me personally I'll skip the moisture

Dr Quincy MkII said:

When will we get Mr Duchamp on to discuss his watches? Surely one of Peter V's or Jezza's acting pals could do the gig. Just have the strapline *Not a direct person

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Jezza thinks Mr Duchamp actually exist so best not to shatter his illusions by asking if one of his pals could play the part of the fictious Mr Duchamp.

Peter has a lot of damp