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Posts posted by weinoo
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Yeah, I totally agree with your original premise. Certainly, great sushi restaurants take pride in their offerings, but seasonality has less to do with that.
I suppose one product line where our (meaning United States' based) Asian restaurants might serve seasonal dishes is shellfish - specifically, live Maine lobster and live dungeness crab. They both have seasons. What we need is to see them stir-fried with local asparagus and ramps.
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Weinoo, are you hoping to hear predictions of where the mainstream trend will go, or are you a producer looking for ideas ?
I give you: "Hot Times in the Kitchen, with newcomer Melanie Melon" (Vivid Video, 2011).
I think I was being a bit more tongue-in-cheek and revealing my exasperation with the medium. And I'm not a producer, other than one of witty sarcasm
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I like what andiesenji has to say above...
I resent being "talked down to" by food show presenters and that has been my complaint with the more recent Food TV shows.I like the PBS shows, they aren't trying to sell me something and they don't present it as if they are teaching a bunch of morons.
Her first sentence is the reason why I don't watch 90% of the more recent shows. With PBS being the lone exception. From Lidia to Colameneco, it's pretty informative stuff.
The Top Chef stuff I watch because I'm just waiting to see someone's head explode. And what Padma's wearing.
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She was thin slicing them. If that was how they wanted them she should have busted out a mandolin.
I'd just cut em into chunks and throw them in there.
Exactly. Marcel was standing over her. Isn't his job to teach - not just his viewers, but his staff as well?
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I don't think that catering is a proper medium for experimental cooking AT ALL and if anything hamstrings this show it will be bad planning on part of production, not Marcel's level of cooking.
That's what I really don't get. In catering, you pretty much want everything to be like clockwork, ready to serve your hungry guests, without a lot of potential for screwing up. It's not necessarily the time for experimentation.
And I still don't understand why you're having one of your cooks slice up apples which are going into the VitaPrep.
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Sifton weighs in...click.
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Well, the way things are going my guess would be The Most Dangerous Flame: 10 Barbecue teams go to competitions throughout the US and after 10 weeks the winner gets a million dollars: The catch - they have to kill their own bull with plastic knives.
Now that's what I'm talking about
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Only caught an episode or two of Take Home Chef and he seems harmless enough. Judging from his bio on Bravo.com, he would seem to have a bit more in the credential department than his Top Chef counterpart, Padma. Will wait and see how that translates on Top Chef Masters.
editted to correct link.
Padma's just another pretty face. Oh wait...
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So, I'm probably wrong, but let's say it started with James Beard. Then came teachers such as Julia, Graham Kerr, Jacque Pepin, Jeff Smith, Martin Yan and others I'm sure I'm forgetting.
Then along came the Food Network, with it's cooking shows that actually served the purpose of teaching people how to cook. Sarah, Curtis Aikens, David Rosengarten. Bobby, Mario and Emeril. They all taught us how to cook. They were cooking shows.
Then came the, in my opinion, pseudo cooking shows. Rachael, Alton, the Neelys, Iron Chef, Iron Chef America and others too numerous to mention - all on the Food Network.
Of course, other networks started getting into the act. Competition became the zeitgeist, if you will. Top Chef. Top Chef Masters. Top Chef All-Stars. Top Chef Losers. Top Chef - well, you get the picture. Restaurant Wars. America's Next Great Restaurant. Kitchen Nightmares. Ad nauseum.
My question: Where do we go from here?
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Beyond the "food column," I'd still like to know what his restaurant food tasted like. If there ever was any.
Sounds like, from the people who are really in the know (see rarerollingobject and Hayley Casarotto above), he's a bit of a, as we Americans like to say, dbag.
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Has he really made something?
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Yeah, yeah, I know. All things Australian are cool.
But seriously. Top Chef Masters? America's Next Great Restaurant? Take Home Chef? And one of the sexiest men alive?!
Enough already. Has anyone had any of this guy's food?
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The cheese thing was such a disaster. Why didn't they just use Parmesan and make it like you make frico - it's totally bendable when warm?
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I was surprised to see nonstick pans in use at Le Bernardin; they use them mostly for fish with the skin on it (I think they had one black bass dish that they served like this when I was in the kitchen). I do this on a stainless surface at home, which I think gives even better control and better browning...
But you're a pro; you've worked at Le Bernadin
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more of that molecular stuff causing trouble
Nah - it's the lecithin...as the NY Times article referenced above explains.
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I put it on the stove and heat it to the necessary heat level.
I suppose that's what we all do. But some of us do it over low heat and dry, some over medium heat with oil, and some even over high heat. That's kinda what I was asking in the OP.
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Certainly, if I had a good bbq place nearby, that would be a top choice. In lieu of that, I'll get Chinese roasted meats; i.e. ribs, duck, chicken, roast pig, etc. For sides, fried rice and cold noodle dishes hold up fairly well. Veggies - now that's another story.
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I'd suggest that there are very few tasks in the kitchen that a nonstick pan is actually good for. They are overused. Nice for eggs, and delicate fish ... but even with fish, if your technique is good, you can do everything on stainless. If you keep one as a specialty pan, it will last a long time and not be such an annoying burden of fussy cooking and disposablility.
I think this is a fairly generalized statement. I would suggest that there are a lot of tasks nonstick is good for and it all depends on your level of cooking skill. Plenty of restaurants use inexpensive nonstick pans exactly because of their qualities.
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Last night I made myself shrimp with asparagus in spicy Szechuan sauce. But I didn't use a wok, and didn't really stir fry it.
Oh, I followed all the other techniques. Marinating the shrimp in cornstarch, shaoxing wine and a bit of soy. making a sauce of chicken stock, a touch of sugar and chili paste with garlic. Roll cutting the asparagus.
But my cooking technique was certainly not a stir-fry, since the pan I used was nonstick. I cooked the shrimp first over medium heat, took them out, added my trinity (ginger, garlic, scallions) and cooked that for about 30 seconds, then added the vegetables, sauteed them for a minute before adding in the sauce, then when the asparagus was almost done I added back the shrimp along with a teaspoon of cornstarch slurry.
Whole thing was done in 5 minutes. It was delicious. But can it still be called a stir-fry?
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If they do fill some orders with new units, I wonder what that indicates about their profit margin. I guess if the thing is selling for $379 at Costco there's still room to profit on a $250 direct sale.
Once you add that second blender jar, $250 is probably cutting it pretty close.
I also received the same email - about 6 hours after UPS delivered the blender. I was a bit surprised, though impressed, with the service. The order was placed on the last day of the sale, 03/14, and received on 03/22.
Interesting. did you order a specific color?
I wonder if they will eventually reprice the unit. It seems that the volume unexpected and indicates that their usual price is way to high for a big chunk of the market.
I think people just like a good deal. Two jars, a great price and a 10 year warranty all add up to a good deal.
My thought is they had, say 50 or 100 returned units sitting in the factory and wanted to move them out. And then got deluged.
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I spray them with Pam and put them on medium heat for a few minutes, add the oil and then raise the heat to high medium or hot.
Which is pretty much exactly the opposite of the advice given in that Times article referenced above.
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Quite annoying, really. I had such high hopes for the show, but I've removed it from my TiVo Season Pass after the first episode. I don't know if it is his horrible people-management style, his seeming lack of knowledge or just how the program is edited, but something really bugs me about it.
Right - I liked the way they showed the "tension" between Marcel and his alleged employees. As to his catering skills:
if it's a cocktail party, you're supposed to make bite-size food. That can be eaten in one bite. At least that's what I always attempt to do. People are standing up, theoretically holding a drink and trying to eat, which is enough of a trick without having something exploding into your face. But most of the time, when they were eating, there was NOTHING to drink, so...
when he was instructing his "cook" how to make the apple butter, why did she have to slice those apples up like that before they went into the VitaPrep? And he was upset that they were taking so much time. Peel, core and throw 'em in the machine, dopey.
STOP TOUCHING YOUR HAIR, MARCEL. IT'S FOOD THAT YOU'RE WORKING WITH. OR YOUR BEARD.
This may be a new low for food programming on TV, but since I don't watch TFN any more, I can't say for certain.
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Ditto. I wonder how the production of a reconditioned item can be elastic. Maybe they'll just ship new ones?
I'm wondering how many return units they had in stock when they decided to run this offer? They would probably have to ship out new units if they oversold on the reconditioned ones, no?
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How many episodes do you give it?
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The simple answer, Chris - no.
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OK - I gotta get a life. Did anyone else see this tonight?
I don't know about you, but I was hoping the tiger would attack the whole crowd of them.
The "Evolution" of Food and Cooking on TV
in Food Media & Arts
Posted
Mario's first show was a good example of that. Lidia B does a nice job on her show.