RealiTV

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The following originally appeared on 6/1/09 at Exit 51.

RealiTV

It really should come as no surprise that television takes a few liberties with reality.  If you hit pause on your dvr at the end of most any game show or “reality” competition, you will see the fine print that says portions have been edited.  Well duh. But that distortion of reality is a double edged sword.

One the one hand, who would sit through the unedited hours and hours of footage that it takes to produce a single episode of Survivor or The Amazing Race?  Not me.  But on the other hand, how can we know what happens in the moments that we don’t see?  There’s the rub.  We are given a highly processed view of “reality” that may be skewed in order to shape our perceptions and attitudes.  There’s another word for that – propaganda.  I doubt that the television producers have a sinister masterplan to take over the world via the current season of The Bachelor.  But they definitely are trying to manipulate our opinions to make “better” television.

No genre of television program is immune to the edit.  Not even something as supposedly straight forward as a cooking show.  Think about it, how often do you see Paula Deen or Rachel Ray commit a kitchen foul?  Take a few moments to ponder that?  The Minimalist has an interesting piece about that topic here.

Is it that their skills are so keen that they don’t make mistakes?  Are they the “Heroes” of the kitchen world?  Or is it that their reputations are built upon the assumption that we suspend our disbelief that they are anything but flawless?  If we don’t see any mistakes, then they never happened, right?

Interestingly enough, cooking programs excel in showing us the other side of that picture.  If you stick around to watch to watch the “Who Wants To Be…” type shows, you see another kind of reality.  You see the kind of reality that you can not only understand, but can relate to.  Challenge after challenge, something goes wrong.  Meat gets burned, dishes are undercooked, or overcooked, jars break, people cut themselves.  Some mistakes you can bounce back from.  Other send you home.  Unfortunately, these realities are edited to make us think the contestants are not capable.  When really, they are just human.

So what should we take away from this idea of RealiTV?  At a minimum, we shouldn’t take it too seriously.  Take it as inspiration for what you love to do.  So if you love diy projects, watch the shows to get ideas.  But don’t think that because Ty and his crew can build a McMansion in seven days that you are somehow deficient if it takes you a month to tile your backsplash.  And if your love is cooking, watch the shows for the recipes.  Just don’t assume that your plate of deep fried butter is going to look exactly like Paula’s.  Remember, she’s got a producer, and editor, professional lighting and fancy food stylists.  You’ve got reality and I think that tastes better any day.

As Seen On…

Barefoot Chicken

I watch a lot of tv.  I blame it on The Mistah.  He’s the one who thought it was a good idea to bring Tivo into our relationship.  In the six years since we got Tivo, I’m convinced that my reading comprehension skills have dwindled because I spend my free time watching whatever shows I’m into at the moment.  Lost, Gilmore Girls, RuPaul’s Drag Race, Secrets of a Restaurant Chef, Absolutely Fabulous, you’ve all contributed to my downfall.

However, because of Tivo, I can free myself from the chains of the Mad Men’s advertisements.  No longer must I sit through 30 second infomercials proclaiming the virtues of Crazy Glue (strong enough to hold a man suspended in mid air!) or Nu Finish (the once a year car polish!).   My brain will not be washed into handing over $9.99 for a blanket with sleeves.  Maybe Tivo isn’t the devil I make it out to be after all.

My cooking often reflects the intersection of the cooking shows I watch and the blogs I follow.   That’s how Ina’s Indonesian Ginger Chicken came to be sitting on my dinner plate.  I’ve got a Season Pass for Barefoot Contessa, so Ina and I hang out regularly.  And then The Kitchen Witch blogged about Ina’s chicken. While it may not do anything to improve my reading comprehension, this recipe will free up about an hour of time that I can use to plow through my list of shows Now Playing on Tivo.

Ina’s Indonesian Ginger Chicken

Adapted from Ina Garten

BAH Note:  Ina’s original recipe calls for two chickens.  When I made this, I had neither the freezer space nor the appetite for 7 pounds of chicken.  So I cut that in half.  If you’ve got a crowd to feed, or space in the deep freeze, go ahead and make a big batch.

  • 1 chicken, approximately 3 1/2pounds, quartered (or 3 1/2 pounds of chicken parts)
  • 1/2 cup honey
  • 1/4 cup plus 2 tablespoons soy sauce
  • 1/4 cup grated fresh ginger
  • Dash of sriracha hot sauce (optional)

Combine the honey, 1/4 cup soy sauce, and grated ginger in a small sauce pan.  Heat over low to melt the honey and stir well.  Taste for seasoning and add 1 to 2 tablespoons more soy sauce if desired.  If using sriracha, add a few drops and taste.  Add more if desired.

Place the chicken skin side down in a baking pan and cover with the sauce.  Cover the pan with aluminum foil and marinate overnight in the refrigerator.

Approximately 30 minutes before you’re ready to cook, pull the pan out of the refrigerator and let the pan sit at room temperature.

Heat the oven to 350 degrees.

Place the covered pan in the oven and bake for 30 minutes.  Then carefully remove the foil, turn the chicken skin side up, and raise the temperature to 375 degrees.  Bake  for another 30 to 45 minutes until the chicken is fully cooked and the sauce turns a deep, dark brown.

{printable recipe}