The Daily Star - Stay Tuned
Issue link: https://www.ifoldsflip.com/i/55778
The Daily Star, Oneonta, N.Y., Friday, February 17, 2012 10 4:00 p.m. (74) Steak Paradise The best of the best in the beef world. 5:30 p.m. (48) Paula's Home Cooking Paula makes a brunch burger and chocolate chip pancakes. 9:00 p.m. A/ Olsego Manor B/Warm Solutions 2 x 2.5 (74) Amazing Eats Adam Richman explores five restaurants with savoury and sumptuous seafood. THURSDAY 11:00 a.m. (48) Good Eats Alton Brown turns a handful of peanuts into some seriously delectable treats. 11:30 a.m. (48) Unwrapped Find out the secret ingredient that gives Edwards Pies their crusty advantage. Cooking this week SATURDAY 10:00 a.m. (48) Pioneer Woman Ree whips up delicious food for the kids to cook over the campfire. 10:30 a.m. (48) Paula's Best Dishes Paula Deen and her son Jamie are keeping it gourmet at home today. 11:00 a.m. (8) Lidia's Italy in America (13) Food for Thought With Claire Thomas Discussing different foods and how these foods can be a tool to explore new places. (48) Barefoot Contessa Ina's makes over classic dishes with new ingredients and cooking methods. 11:30 a.m. (48) Giada at Home Giada De Laurentiis hosts her book club and creates a menu to match the novel's theme. 12:30 p.m. (12) Lidia's Italy in America 1:00 p.m. (12) America's Test Kitchen From Cook's Illustrated The science behind scrambled eggs is discussed with Guy Crosby. 1:30 p.m. (12) Burt Wolf: What We Eat Burt Wolf learns about the history, folklore and culture of winemaking in America. SUNDAY 10:00 a.m. (48) Ten Dollar Dinners Melissa d'Arabian makes moussaka, a traditional Greek casserole. 10:30 a.m. (48) Guy's Big Bite Guy Fieri shakes up taco night with his lamb rarbacoa tacos. 11:00 a.m. (48) Sandwich King Imagine the double-dose of cozy that comes with a comfort food sandwich. 11:30 a.m. (48) Secrets of a Restaurant Chef Chef Anne Burrell shows how easy it is to make her garlic pork sausage at home. 8:00 p.m. (48) Cupcake Wars Bakers battle for a place at the VIP Pre-Race Pit Party for Monster Truck Jam. 9:00 p.m. (48) Worst Cooks in America The Recruits have to learn to make Chinese noodles and meatballs from around the globe. MONDAY 10:30 a.m. (48) Bobby Flay's Barbecue Addiction Bobby makes Greek favorites like gyros with radish tzatziki and oregano vinaigrette. 11:30 a.m. (34) Martha Bakes Martha Stewart shares the secrets to baking her personal favorites. 5:30 p.m. (48) Paula's Home Cooking BLT appetizer; Wayne's beef macaroni and cheese; BBQ meatloaf; banana split cake. 8:00 p.m. (48) Heat Seekers Kansas City serves up a smoking hot gyro burger challenge for chefs Sanchez and Mooking. 9:00 p.m. (74) Bizarre Foods America This menu includes everything from iconic soul food like short ribs and ox tails. TUESDAY 10:00 a.m. (2) (3) The Rachael Ray Show 12:00 p.m. (74) Fast Foods Gone Global 10:00 p.m. (48) Chopped The chef's face canned spiced ham and lake perch. WEDNESDAY 12:00 p.m. (74) Fun Food Factories 2 A look at the best factory-made food snacks, from Wonder Bread to Skippy Peanut Butter. 1:00 p.m. (48) Guy's Big Bite Guy prepares a Queen Korina Salad complete with shredded steak, onions and tomatoes. 2:00 p.m. (48) Secrets of a Restaurant Chef Anna makes French onion soup with a ham and cheese sandwich. 2:30 p.m. (48) Ten Dollar Dinners Melissa D'Arabian highlights fresh ingredients in a menu inspired by the Mediterranean. 12:00 p.m. (74) Street Foods International Explores the street eats that give unique flavor to cities around the globe. 2:00 p.m. (48) Secrets of a Restaurant Chef Chef Burrell saves the delicate flavors of sole using minimal ingredients and effort. 2:30 p.m. (48) Ten Dollar Dinners Melissa is making a bistro style meal at home with cassoulet and crepes. 3:00 p.m. (48) Cooking for Real Sunny gets fresh in the kitchen, highlighting the best of winter produce. 3:30 p.m. (48) 30 Minute Meals Chili lime fry; Tex Mex pepperonata; corny polenta. 4:00 p.m. (48) Barefoot Contessa Ina updates classic recipes, like the meatloaf, with a modern take. FRIDAY 10:00 a.m. (48) Semi-Homemade With Sandra Lee Sandra's country comfort menu features pumpkin-maple bread pudding. 10:30 a.m. (48) Throwdown With Bobby Flay Vera Stewart has developed a carrot cake that can be put to the next to Bobby. 12:00 p.m. (48) Challenge The bakers must create a cake that tells a real ghost story that is based on experience. (74) State Fair Foods Americans flock to state fairs every year and concessioners created crazy foods for them. 2:00 p.m. (48) Secrets of a Restaurant Chef Anne proves you can enjoy tender, succulent duck comfit tonight, with tips and tricks. 2:30 p.m. (48) Ten Dollar Dinners Melissa makes a French cut steak with potato cakes. 3:00 p.m. (48) Cooking for Real Sunny prepares al dente pasta in roasted garlic, cherry tomato and basil pesto. 5:00 p.m. (48) Paula's Best Dishes Paula prepares a feast for a dinner party starting off with buffalo chicken skewers. 8:00 p.m. (48) Savoring Harlem Harlem is in the midst of an undeniable food revolution. Oneonta Daily Star, NY: Food Feb 18, 2012 to Feb 24, 2012 Food reality series follows chefs' weight loss journeys TV Media nyone who's been on a restrictive diet before knows just how diffi- cult it can be to resist the temptation that can come with some of the very foods we crave. Well, try being surrounded by it all day long at work. With all the talk about America's rising obesity rates in recent years, a lot of pres- sure has been put on the food industry to trim portions, cut down on some of the nutri- tional pitfalls and help con- sumers make healthier eating choices in general. A And countless restaurants and celebrities have taken up the cause, including Jamie Ol- iver and his "Food Revolu- tion" campaign. But what of the chefs themselves, who toil away ev- ery day in America's kitchens? When food is your passion and your performance is guid- ed by your sense of taste, it's gotta be pretty tough to stick to a balanced regimen. Just think of how many spoonfuls of risotto Gordon Ramsay has had to sample on "Hell's Kitchen" alone. Enter Food Network's re- cent reality offering, "Fat Chefs." The frankly-titled se- ries -- which joined the Thurs- day-night lineup a few weeks ago – is the specialty chan- nel's answer to "Heavy," the (also frankly titled) weight loss-themed docudrama that ran last year on A&E. Each episode follows two overweight food profession- als whose passion for food has resulted in a successful career – but at the cost of their health. Cameras followed them for four months to document their journey through a boot camp regime aimed at shed- ding those extra pounds (which are so easy to put on when you have access to some of the tastiest food in- dulgences around). To increase their chances for success, they're not doing it alone either. A team of nu- tritionists, therapists, and trainers are all on-hand to help them reverse the habits that have come to endanger their health. Given that the Food Net- work tends to celebrate all A scene from "Fat Chef" things food-related, it's not really surprising to see the specialty channel venture into the area of weight loss since the issue has been at the fore- front of the industry over the last few years. There's always been a fine line between a love for food and an addiction to it; but, the revelation that resident star Paula Deen suffers from Type 2 diabetes has raised many questions about the net- work's responsibility to its viewers and the nutritional value of the recipes that are featured on its many pro- grams. Now, "Fat Chef" is not quite "The Biggest Loser," which started its 13th cycle last month on NBC. But that series' unparalleled success is what paved the way for simi- larly themed programming on other stations. Don't give your ad the wrong kind of shelf life. Connect with more potential customers: call 800-721-1000 to advertise, in print and online. Plug into the power of print and online newspaper advertising today.Newspaper advertising gets attention, and it gets results. Plus, short lead times and daily publication mean you can keep your advertising current in a medium that attracts over a million readers every day. 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