Jump to content

vogelap

participating member
 View Profile  See their activity

  • Posts

    160

  • Joined

  • Last visited

 Content Type 

Posts posted by vogelap

    Morimoto (Philadelphia)

    in Pennsylvania: Dining

    Posted

    I wish you had described your experience at Morimoto more in depth - descriptions of the dishes, preparation, relationship to other dining experiences, wait staff service and knowledge, wine pairings if any. In other words, could you recreate the experience in such a way that I can vicariously dine with you.

    I'm sorry that you felt that the description of the experience at Morimoto was underdeveloped. I will try to go back and add additional details! I was worried as I was writing it that it was getting long in the tooth, but since I know there is interest, I'll flesh it out some!

    Once that's done, I'll post in this topic to let everyone know.

    TV Chef Schizophrenia

    in Food Media & Arts

    Posted

    Any more?  Can anyone familiar with Morimoto's cooking say if it bears any relation to his approach on Iron Chef?

    Morimoto's food was amazing. Very restrained and controlled, and exceptionally fresh and well-prepared. Wendy and I got engaged at restaurant Morimoto in June 2002. Read about it in a four-part series starting here. The discussion of the meal at the restaurant is in part 4, along with the menu.

    Natto

    in Japan: Cooking & Baking

    Posted

    As a tried & true Iron Chef fan myself (we even got engaged at restaurant Morimoto (read all about it here)), I have seen the Natto Battle several times.

    My sister-in-law is Japanese, and happened to have some Natto on hand when we were at her house one night. It is truly an aquired taste, reminding me in some ways of strong bleu cheese, but with a nutty flavor.

    And the threads. Phew. Those threads are EVERYWHERE!

    It's an interesting flavor. I'm glad I tasted it, but I will report that I have not had any since then!

    Diary: July 24, 2002

    in Diary of a Cooking School Student

    Posted

    L’academie does not allow students to take food from the school partly because of the liabilities inherent in cases of improper food storage leading to poisoning. We have a lot to learn about how to keep things safe.

    When I worked at a culinary school, we were approached and forged a relationship with a non-profit organization called (I think) "Second Helping". They were a middle-man organization between the school and the hungry.

    This organization would come to the school at appointed times to pick up the food that wasn't going to be used at the school. Sometimes it was lobster bisque, sometimes it was 30 pounds of diced potato.

    Second Helping would distribute it (and assume the risk of distributing it) to the homeless & hungry, who were eating out of the school's dumpsters anyway.

×
×
  • Create New...