CHEWING THE FAT: For those not yet up to speed on everything
available on cable and satellite, there actually is something
called The Food Channel: wall-to-wall cooking shows round the
clock, and one is an absolute gem.
Two Fat Ladies features a pair of elderly British
birds, both massively overweight, who live in rural England and
tour the country on a motorcycle equipped with a sidecar. Clarissa
Dickson Wright rides. Jennifer Paterson drives.
They're hardly into anything resembling nouvelle cuisine--in
fact, they ain't even into the 20th century, bless 'em. When was
the last time you saw anybody on a TV cooking show use
lard, let alone elaborate on the merits of "a mitten of pork"?
(For the uninitiated, the latter is a bowl lined with bacon and
layered with strips of pork, herbed stuffing and more bacon, and
topped with a crust of--you guessed it--bacon.)
These two gals are genuinely politically--and gastronomically--incorrect.
Lots of fat and lots of meat in myriad forms, from kidneys to
game.
One recent episode featured the pair driving through the Scottish
countryside, where they happened across some bird hunters. "Have
you any more guns?" was one lady's surprising query. Next
thing you see are the two shotgun-clad chefs blasting into the
brush...and then back in the kitchen, demonstrating how to cook
the grouse they bagged. Hint: lots and lots of bacon wrapped around
the breast meat.
The delectable banter makes the rest of the show. For example,
an innocent lesson on the making of Edwardian finger sandwiches
might lead to the anecdotal fact that Queen Alexandra "was
such a great lady, she even allowed King Edward's favorite mistress
to see him on his deathbed."
"I believe she was Camilla's great-grandmother."
"Seems to run in the family."
With such a winning combination of indulgences, the show is earning
a rabid following. When it turned up as a question on the new
Hollywood Squares, no doubt remained that it had gone,
well, big. But as with all human spectacles, a word of
caution: do not necessarily try these recipes at home. The caloric
quotient of many of the dishes here are for dedicated professionals
only.
--Emil Franzi
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