sanguinella

I agree with Steingarten, it would be difficult to decide whether something is excellent if one does not like it, yet the quality of the ingredients and skill in handling said ingredients, familiar or not, by the chef should be obvious to the taster, regardless of personal preference. Just because someone doesn't like Picasso, does that mean one doesn't recognize the genius of his paintings? One more thing...how can anyone who claims to know anything about food be so unaware as to not realize that any flesh, and in particular lean meat, like buffalo, is more likely to turn to shoe leather if overdone? He complained and it was cooked to pink red perfection. Let him have jerky next time! Flay was his usual strutting peacock self. I cannot believe he even found in Bayless's calm a cause for minor irritation. I wasn't really too impressed by his food either: a "chuckwagon breakfeast revisited", a modified "chile relleno" a "faux Mediterrenean" and a "semi Asian dish" don't really strike me as mouthgasmic dishes. Isn't that what a chef should really aim for? To make the taster quiver and tremble with delight, to sigh not only with anticipation but also with satisfaction?

an anthropological, cultural, literary review of food...about time.

ooohhh, dark chocolate with fleur de sel, doesn't get rid of the cramps though, just gives me that lovely salty sweet sensation on the tongue. Cramps, like a snake coiled and ready to spring, savagely slashing insides with a knife in its mouth...that takes premedicating for 3 days with Bextra and then 2 days more into the bloody event. Sigh, I love NSAIDs.

It seems that there are three types of inedibles to most people: the flavour is awfully primal the texture is horribly visceral the food is terribly familiar(think dog, cat etc.) I think it bears repeating that if anyone in a particular country can eat it, while it may not be extremely tasty, it is not poisonous, and really, if one is starving, isn't that what is key? That said, the texture I can't stand is viscousness of any sort, the flavour I cannot stand is that of anything rotting, and the food I would in absolute not eat is probably myself. After all, the stomach must have legs to travel on. : ) I would most likely try anything once.

About several days prior to the funeral of another ovum I have this need to snack on salty things, be they crackers, cheetos, pretzels (with or without liquid refreshment) and toasty gooey cheese sandwiches, mayo and mustard (yes, I have actually just spread mayo and mustard on a slice of toast and eaten the slice without any other meat or cheese or veggie), hot dogs, slices of pastrami,salami, capicollo, prosciutto etc... During this time I have not noted the same urge to snack on sweets, but I have heard of, and witnessed it in other girls. Fortunately my appetite resets itself during the actual period, in fact from overdrive it coasts into neutral, or I would be extremely well prepared to face the cold of Antartica.

This harkens to an earlier post. I determine the value of a dish based on flavour not flag colour, and I would think, that regardless of personal preferences as well as cultural influences, a true tasting judge would appreciate the savour and the skill of a dish even if isn't exactly catering to their bias. I would definitely expect that they would not consider unfamiliar tastes and textures disgusting. (Flashback to the raw fish response) Not everyone likes all of Picasso's works, but everyone sees the genius. Jingoism does not belong in the kitchen, nor anywhere for that matter. Pride in one's heritage and cuisine is one thing, but it should not blind one to the merits of other culinary traditions. The dish that best exalts and expresses the theme ingredient is what, ultimately, is the key, again, regardless of favorite flavour pairings. I only have one problem, I don't know of any judge that isn't somehow in some small way, biased. That's why there should be a multicultural panel of tasters. Hopefully, the individual preferences would negate themselves then, and fairness rule.

I loved the Kandagawa episode! So, so much like a true battle, almost medieval in tone.

Picture this: 10 pm on a July night, walking along the Locri lungomare, appreciating the breeze, admiring the lights of the discoteques, watching people walking in small groups and talking, laughing. Slowly the smell of cornetti freshly baked winds its way in my direction. I follow the scent to a little bancarella. Ah, there they are, all sweet golden dough and air, ready to be filled with whatever I desire. Ice-cream, marmalade, chantilly, flavoured creams. Nutella beckons...the hazelnut glory is piped into the cornetto through a small mouth, then followed, at my request, this once, by a bit of gelato alla crema. Sigh. Naturally, I always have Nutella in the house. Ice cream topper, spread for a baquette, fruit dip, filling for croissants, for brioche, swirled into milk. If guests desire some flavouring to their coffee, that is not alcoholic, I offer them a spoon lightly coated with it. Oh, and wonderful addition to a peanut butter and banana panino. I am always happy to see Kinder Ferrero products...has anyone had the chance to try the "Happy Hippo"? It is a white chocolate and wafer confection with hazelnuts and maybe a bit of almond. The filling is a white chocolate version of Nutella. Yummy, even if a bit sweeter than what I prefer. I do adore the little hippo shaped face too, it's just too perfect an invitation to partake of the sweet.

You captured it exactly! The noise, the sweat, the sprawl. I also liked the little political riffs. Some friends of mine actually leave the city during the "Bacchus amuck" time as they call it. Thanks for making me laugh while nostalgia took over...

I was in stitches as soon as I saw the Baroque Couture of The Chairman and commiserated with those poor Iron Chefs all dolled up in satin. I was tickled pink by the comments of the judges as they watched the culinary battle and the occasional looks of dismay that the challengers and the ICs would get at the unveiling of the secret ingredient. I really liked what good sports most of the challengers were, even if I sometimes wondered if there wasn't a home court advantage for the ICs. It was camp, it was war, it was cuisine.

I hail from the Italy as well, and I have always called them zippole, and that indicates a noun that has female gender and is plural. I believe the singular is zippola, and it is rare to encounter just one...too yummy to serve but in piles of warm soft goodness ( covered with honey if sweet or stuffed with cheese and capers or an anchovy if savoury). Maybe I know them as zippole because I was introduced to them by my Calabrian grandmother? My Milanese cousins and uncle claim ignorance. My Tuscan mother is no great help either. Batali, if I am not incorrect, went North rather than South during his stint in Italy, maybe that's why he called them, was it zeppole? I tend to block out any Italian that I hear unless it is spoken by natives, so I don't really recall what word Alton used, except that it sounded phonetically incorrect. Seriously though, can anyone really blame anyone for mispronouncing words in a language they are not familiar with? Should Alton then take lessons in how to pronounce foodstuffs, cooking techniques and dishes in all languages? I think that is asking a bit much. I bet the Japanese commentators butchered non Japanese food words as well; we just didn't get to hear them do it.

"Food and Wine"? It's a decent product, and I'll read it occasionally, mais j'adore "Saveur" for both the exploration of culture and cuisine and I really like "Cook's Illustrated" for its scientific approach...food science at its best.

Dear M, I really thought that I was clearly and simply comparing the approach to music of Wagner and Scarlati, and my own personal response to these two particular musicians, to the approach of Flay and Sakai to food preparation. For is not cuisine as well as music a matter of creating harmony? Is not cooking a matter of composing melodies for the palate? Are not dissonant or contrasting notes carefully placed by both musicians and chefs? Wagner's specific proficiency as a cook was not the point, nor was it questioned. Why, I could have used painters or other artists to illustrate my thoughts about the differences in techniques and visions of both chefs... I apologize a priori if my response is a bit off topic.

I was under the impression Batali was trying to take a snapshot of Morimoto, it seemed aimed in that general direction. This episode was an improvement over the first. Seriously though, why are the judges not heard commenting on the cooking as it occurs? It would fill some empty air and would give a sense of added anticipation. Why does that floor guy still have the job? An audience that is keen on food would be nice. Hey, maybe they should let some of us have a chance to be there! I do feel that both Batali and Morimoto were in awesome form and spirits. I think I would have had a hard time choosing between the two. If only I could taste the dishes! By the way, does the commentator ever get a chance to do so?

Please see that I state " slathered with flavourings", with the implication that these dry ingredients are used with a very heavy hand, so heavy as to bury the natural flavour of the food, rather than simply accentuate it. Another thought: a tasting panel peopled by members from the audience as well as one of "point giving" judges. There would be a comparison and contrast then between how each group voted... Now that would be intriguing to see.