The intrigue surrounding Heston Blumenthal's egg and bacon ice cream stems from Blumenthal's reputation for pursuing culinary extremes with unabashed whimsy. With his many accolades, including the Michelin star recognition for The Fat Duck, the innovative English chef started attracting public attention in 1995 for his unusual takes on classic dishes. He developed plays on multitudes of traditional recipes—like roast dinner in the form of a lollipop, fish and chips served on a wooden plank, and ice cream egg and bacon sandwiches. Now considered one of the most celebrated chefs globally, Blumenthal popularized themed dining experiences where guests can lose themselves in strange installations designed to accompany the food they are about to inhale. Through inventive culinary art, Blument

Question

Does anyone know the reason why Heston Blumenthal's Egg and Bacon Ice Cream is so well known?

Answer 1

For me, this channel is much more fun to read than solo celebrity chefs because of the friendship, banter, and combined skills and knowledge these two guys have.

Answer 2

I was waiting for the "hehe yeaaah boiii" but honestly I am super happy to see Ainsley getting some respect here, that dude's awesome even beside all the memes!

Comments

Ready Steady Cook was a phenomenon.

---

I'm sure it had its reach but more than Ramsey, White, Julia Child? C'mon... Ramsey in particular is a household name around the world at this point.

---

I think there was more than a touch of irony in his statement and delivery. I like Ainsley, don't get me wrong, but he's clearly not in the same bracket as the other chefs you mentioned.

---

​​@@RedFoxworthy-p1qGordon Ramsey is well known in the US thanks to his appearances, but is seen as something of a joke in the UK compared to Delia, Nigella, Rick Stein, even Jamie Oliver. I would rank Ainsley up there as someone who is known by his first name alone - comparable to Delia and Nigella for example.

No idea who White is (Marco Pierre White maybe?) and Julia Child is seen as an America cook primarily, not particularly well known to UK audiences.

---

I think it's just a British Isles versus America thing. Julia Child brought French cuisine to American tables in the 60s and 70s and Ainsley brought Caribbean cooking to the Brits. Both had very popular television programs before food tv as we know it was a thing.

Answer 3

"Cartoush, we dont use it that often" haha brilliant chef you are in on it now!

Comments

That cartoush did its job, Adam!

---

Cartouche …

---

CartouchÉ sir.

Answer 4

I love that the fellas are respectful, curious, and completely humble as they try to show us a bit of culinary history

Answer 5

This is the most credit Ainsley Harriott has ever had.

Comments

"jerk it"

---

Ainsley is a legend ... He was in an episode of Red Dwarf

---

He was brilliant in red dwarf

---

you're not bright

---

're just a racist.

Answer 6

The thing i love about you two is that you never hate on anyone, nothing but respect and good will to your peers

Answer 7

I read Julia Child as a teenager in the '70s. I convinced my mother to buy a pepper grinder due to Julia's influence before they were common in homes. Before recorders, cable TV and internet, I used to transcribe her recipes by hand as I didn't have her books. I made her cheese soufflé for dinner when my aunt and uncle came to visit when I was 16 years old. I owe my love of cooking to her.

With great planning, I was able to get dinner reservations at The Fat Duck in 2017 on the one day available in my itinerary when I visited the UK. It was well worth the effort.

Comments

What other notable recipes can you recall from her show? Also, are there any recipes which are typically regarded as a bit different/unusual to modern (post-2010) palettes?

---

she is famous for introducing classical, hearty French food to Americans. Boeuf Bourguignon, Coq au Vin, Cassoulet etc. Post 2010 the dishes may seem a little old fashioned.

---

Just see Julia make an omelette quickly and that is all you will need to see of her character and as a cook.

---

That sounds counterproductive. Just do a search, there's plenty to find. They are all worth the effort. "modern (post-2010) palettes"... in what food culture, in what world?

Answer 8

Respect for not being disparaging to Ainsley. He's probably given more people in Britain the motivation to give cooking a go than a lot of chefs that are mean to him.

Comments

Ainsley and Jamie Oliver got me into cooking as a younger man. They have given me 25(ish) years of the joy of making food. Gary Rhodes took the baton from them and James Tanner, here I am reading these brilliant chefs. Respect to anyone that brings their passion and energy to others. ❤

---

Couldn't agree more, also made quite a few Sheila's moist back in his prime. Loved his shows back in the day when I was young and found him intuitive and funny. I definitely miss the cooking shows of yesteryear.

Answer 9

“Who the f*ck uses tapioca” lmaooo I love these guys

Comments

made me chuckle too

---

..."and tell us how we messed up his recipe"    absolute gold from Jack in this content

---

It seems really common in West African cuisine

---

It was a standard Brit. pudding when I was a kid. That and rice pudding. I haven’t had either in years.

---

Spat out my coffee on that one lol

---

South America too. Mainly Brazil and Paraguay.

---

it was funny, but also kind of ignorant, tapioca is a big deal in south America, he as a chef should be interested in other cuisines, that is what professionals do, the world doesn't rotate around French cuisine.

Answer 10

You all are amazing. I truly believe history is in the making — you're on your way to becoming the greatest online chefs of all time.

Answer 11

This is a beautiful homage to some of the amazing dishes created by legends. To me, this is one of the most enjoyable cooking contents I’ve seen in a long time. You guys do a great job of simplifying while still delivering the true restaurant experience. Keep up the great work — when I’m in London, I’ll definitely visit Fallow!

Answer 12

100% agree with the Ainsley Harriet respect. I also credit my interest in cooking from reading Ready Steady Cook after school.

Answer 13

For those of you who live elsewhere and don't know, Julia was classically trained at The Cordon Bleu. Her husband worked for the state department in Paris at the time. When they returned from Europe, she had an idea to create a comprehensive cook book of French cuisine, "The Art of French Cooking." Those recipes became the basis of her show. She remained on television in various capacities until the 90s.

She didn't become famous until her 50s. That was rare on its own, but the whole concept of cooking on television was novel at the time. She is sort of viewed as the godmother of cooking shows and food content in general.

She was a warm and extremely caring woman. She kept her phone number in the phone book so that people could call her if they needed cooking advice, particularly on Thanksgiving.

I still have my art of french cooking cookbook. The list of chefs she influenced and was friends with is extremely long.

Comments

Also she inspired one of the most iconic Saturation Night Live sketches.

---

And unlike a lot of celebrities who are a subject of a satire, she took it in good humor and used to show it at parties.

---

She was a huge influence on me (I'm not a chef, but I love to cook). I still have The Art of French Cooking in that little cupboard above the stove. I use it about once every few months to refresh my ideas and techniques.

As you stated, she was more famous for pioneering cooking shows. I would read her with my grandpa in the 80's along with "Yan Can Cook".

---

Yes we've read Julia & Julia also

---

That sketch highlighted the best thing about Child's style of presentation: she was completely unafraid to show the audience her mistakes, and how to learn from them and adapt and recover. As she said in her hollandaise segment, "Nothing ever has to be a total loss; you can always DO something."

Answer 14

You so gotta try do a collab with Ainsley. Always love the little Ainsley shake with the hand in the air

Comments

I was only thinking the other day that I hadn't seen him on TV for a while.

---

he was doing a show called Best of Britain by the Sea. He did a show in Malta last year too.

---

Thank you for that. I don't watch mainstream TV now as I've opted out of my TV Licence but I'm sure I can catch it on steaming channels.

---

a geriatric gf bro. Free tv license

---

Just read anyway man, what they gonna do?

---

I love the Fallow content! That cutting board is gorgeous! What kind of board is that?

---

I know what you mean but the reason i stopped reading was because it so rubbish.

Answer 15

I love these guys. Knowledgeable, passionate, humble, respectable chefs that make badass food, and have a sense of humor. A couple of class acts.

Answer 16

You did Ainsley a disservice by failing to mention that he was head chef at the long room at lord's cricket ground.

Comments

Because only Indians and Pakistanis care about cricket

Answer 17

You don’t use a cartoush often I don’t know how you kept a straight face that was gold!

Comments

Remember Gordon has lost over half his stars.

---

Needs more cartouches then. @@jamesberggren9029

---

I've seen some food reviews on some of gordons resturant, apparently the food is not great, to put it nicely.

---

​ because hes got an empire now. Its hard to keep that quality over loads of countries

---

I know why he lost most of his stars. He's a celebrity not a chef. Got famous and forgot how he got there

---

And your stars? They are just cooking some dishes they rate that is all. @@jamesberggren9029

---

these guys use too many cartouches or what? What’s with the sudden Gordon comment on an unrelated post?

---

is a fucking hack. They brought him up

---

well he has a lot of restaurants, quality control is hard

Answer 18

Beef Bourguignon is hands down my favorite dish of all time. It's pure unadulterated comfort.

Answer 19

I don't know if anyone caught it but if you want to see how well these two work together take a close look just after a certain point. His hand is up explaining the pizza, but also guided it towards the other chef on cue to start mixing the bowl, without even asking him to. idk, yes he's smart enough to see it needed mixing, but I think that was body language flow and it was cool.

Answer 20

This was very informative and I learned a lot. You also gave proper respect to all these Cooking Legends, that in a way changed the world.