Orthogonal Thought | Random musings from the creator of Cooking For Engineers and Lead Architect of Fanpop





Nathan Lyon and his mistakes…

Posted 3 June, 2007 at 9:05pm by Michael Chu
(Filed under: Cooking For Engineers, Food, Rant)

lyon015.jpgSo, I've been watching (of and on) A Lyon in the Kitchen, a new cooking show on Discovery Health. I began watching because I received some promo material a few months ago and watched a few of the show clips and wrote up a brief article on Cooking For Engineers. His shows are nothing special when it comes to cooking shows, except for the fact that he spends about 45 seconds at the begining of each show visiting a source for one of his ingredients - a mushroom farm, cheese market, beet farm, etc. I had a real problem watching the Grilled Halibut and Provincial Bread Salsa episode. He starts off visiting an olive oil producer and the on screen tip tells us to eat olive oil because it contains "monosaturated" fat. Okay, it's just a typo, and it's probably someone else's fault they he's got "monosaturated" instead of "monounsaturated" on the screen. Then he come back to the kitchen to demonstrate how to make what he called a "Provincial" Bread Salsa. I'm thinking, what does he mean by "provincial"? Does he mean from a local or rural dish? Or does he mean proven├žal (which is of course spelled differently and pronounced differently - [PRO-von-sawl])? He then explains that the dish is an homage to the Provence-style of Italy. So, he does mean proven├žal. My next problem is that Provence is French! Maybe that's why his show is on Discovery Health… and that would also explain why no one caught these fairly big mistakes that occurred in the first five minutes of this show. For all the faults of Food Network, I think someone would have pointed out that this wasn't quite right.

I think I can stop recording his show on my DVR.

5 comments to Nathan Lyon and his mistakes…

LIZA, November 28th, 2008 at 7:24 pm:

  • For the past few hours, I've been reading clips of your cooking site in my Internet-turkey-info-roundup (I didn't feel like roasting my turkey yesterday…), and this is THE clip that makes me feel perfectly normal in the things which upset me DAILY! Thanks SO much for your meticulousness in thought and explanation (VERY appreciated!)- next time I have I question (or rant) I'm starting here!

    Liza :)

ro, January 14th, 2009 at 9:07 pm:

  • Wow Michael, thanks for being so painstakingly picky and making a perfectly pleasant show with a great host seem more like time with Emeril! Get a life kiddo….

Michael Chu, January 15th, 2009 at 12:28 am:

  • Emeril is tons better - at least he knows his food.

C,Mullins, May 9th, 2009 at 5:01 pm:

  • Well Mr.Chu I feel I must take exception with your comments about Mr.Lyon.

    While he may not be correct in all he does or says maybe cutting him some slack would not be a bad thing.

    I see in Mr.Lyon a good spirit kind heart and the want to please.
    I too came across his show on the Discovery channel and never miss it!

    He makes what he does interesting,funnny and entertaining.
    So correct me if I am wrong but isn`t that why most of us watch T.V.?

    So rock on Nathan I will be watching !!!

mary, April 25th, 2010 at 5:01 pm:

  • I think lyon is very good and keeps your intrest especially since he emphasizes the importance of fresh rather than processed food. He's an excellant chef! Many, many times better theb Emerill. Emerill is just a show-off, not a chef.