mojoman

I'm waiting to get flamed but I see things differently. I break the food celebs into good informational content/food, good entertainment, both, and neither. GOOD CONTENT/FOOD Chris Kimball/America's Test Kitchen: Kinda dry, not a lot of eye candy but well researched topics, good recipes, excellent lessons in technique. GOOD ENTERTAINMENT Julia Child: For the era, she was entertaining and, obviously a pioneer in food television. However, her food didn't look that good and her technique wasn't either. Giada/Sandra Lee: Eye candy. I like the cleavage of Giada and low hanging breasts of SL (means they're real). Anthony Bourdain: He just has a way with words and he does a lot of interesting shit. Original Iron Chef: Great theater. Funky food and ingredients. Great show. Jaimie Oliver: Enthusiastic. Some of his food looks only so-so. BOTH Alton Brown: I like his schtick and his food is good. Pepin: He's the best. Mario Batali: His food looks terrific and he's very knowledgable about Italian food and culture. Bravo. NEITHER/I DON'T LIKE Emeril: Irritating schtick and fans. Bobby Flay: Food looks good but he seems like a dick. UNFAIRLY FLAMED ON THESE BOARDS Rachel Ray: C'mon, she's not the most knowledgeable and some of her mannerisms are irritating. However, the concept of her 30 minute meals is good and her food looks good too. RE: the bad tipping. I know that lots of eGullet posters are in the biz so it strikes a raw nerve. However, anyone knows that the crappy tips are just so she can make her budget.

Agree on the color critique. I think I will blanch some carrots and add to the green bean/miso/sesame side dish for color. Again, I'm not super concerned with authenticity (but thank you for the suggestions). I will give a disclaimer to the woman I'm teaching (sort of...not that I'm qualified to teach Japanese/American/Hawaiian food...I just know how to make a few dishes where she doesn't know how to make any). I am much more familiar with Japanese-American food than authentic Japanese food. Japanese-Americans do make chicken and beef teriyaki (grilled, fried, broiled, etc.).

Normal dashi is fine - but I'm wondering what you use. Dashi should be clear, and the solids all strained out anyway. In fact if you make from scratch (konbu and katsuobushi), 'ichiban (first) dashi' is normally used for the refined stuff like clear soups. 'niban' (second - using the same solids) will go into miso soup and cooking. If you're using granules, just use them See if your 'doesn't like fish' guest can resist that stock. ← Yup, I do use the dashi granules most of the time.

Thank you for the words of welcome. 1. One of the guests is not a fish fan so no fish dishes. 2. I'm a decent amateur cook of Western cuisines but I have a very limited Japanese food repertoire thus the menu and lack of authenticity. I can execute these dishes well though. Although I can usually doctor a goofed up or bad recipe, isn't it most important that the food be good? 3. RE: the clear soup suggestions. Should I make a broth with kombu? Can I use dashi but strain it thoroughly? I live in the suburbs of Washington DC.

For breakfast/brunch Teaism is good and well priced. We tried a tapas place across 7th Street from the movie theater/Verizon Center. It was good and not too expensive. We also loved Zengo, next to the Verizon Center.

Truffle oil always smelled very much like a petroleum-derived product. I've had canned truffles and they were nice. I need to try some fresh ones at some point. I'm not as fond of lamb as I'm "supposed" to be. Otherwise, bring it on.

Agreed. I'm pretty sure this was the thick end of a flank steak that was cut on a long bias. I've had it that way. FWIW, Alton Brown says that while cutting flank/hanger/skirt steak on the bias is pretty, it makes the meat tougher because the fibers are longer.

First course: A composed salad of arugula/spinach with grilled shrimp, steamed asparagus, blood orange supremes and a tangerine gastrique Second course: Pasta "Primafredo" - linguine with zuccini, yellow squash, mushrooms, and tomatoes in a cream sauce topped with lots of Parmesan Dessert: Tarte tatin

I've been reading eGullet for months and have probably read thousands of interesting posts. I have been tempted to chip in my 2 cents but don't really feel that I have that much to add. My first post will be a request for advice. This Sunday I'm having my GF and another couple over for dinner. The wife wants me to teach her how to cook Japanese (I know some simple dishes and can execute them competently). Here's what I was thinking about making (the weather will be rainy in the DC area--otherwise we would have had a cookout at their place). Miso shiru Chicken teriyaki (made in the style of America's Test Kitchen-broiled w/ S & P, then napped with a cornstarch-thickened teriyaki sauce (homemade)) Steak (NY strip) teriyaki (marinated/"brined" in a non-thickened homemade teriyaki then cooked on a grill pan--minimal extra sauce put on at the end of cooking-caramelizes a little) Plain white rice Beaq sprouts blanched then marinated in a rice vinegar/sugar mixture (su) Green beans, cooked then mixed in a toasted sesame seed/miso/su dressing Steamed broccoli crowns with soy sauce/mayo sauce For dessert, I was thinking about a vanilla panna cotta with fresh orange supremes and an orange-ginger reduction (yeah, that's not really Japanese but it's a nice, light dessert). Any other suggestions? Thanks in advance.