Daphne duLibre
Washing Up
- Joined
- Jul 28, 2005
- Messages
- 66
"Iron Chef America" is only slightly less absurd than "Iron Chef" -- which is venued in Japan. Japanese culture lionizes complicated, obscure food preparation which is typified by "blow fish" cuisine, where the fish will kill you if it's not correctly prepared.
C'mon, ****it . . . I don't have a lot of call in my kitchen for double-distilled and flambee Tibetan yak testicles.
Iron Chef is for the most part "Nouvelle Cuisine" -- over-wrought, "fussied" plates. Huge on presentation, miniscule on portion, fixated on color and texture.
Alton Brown -- the "Science Guy" of the Food Channel -- narrates the show, and I'm always interested in his comments about preparation technique, standard cooking terms, etc.
I just don't get a lot of demand in my kitchen for saffron smoked Monarch butterfly wings.
Additionally -- and there's an ad on TV these days that reinforces this "commercial kitchen" image of "rush, rush, rush."
I don't hurry in my kitchen. I don't shout. I don't move fast. And I don't flail my arms in an effort to get things "up to speed."
Tex-Mex BBQ -- brisket, and about 18 hrs of smokin'. Veggies get chopped, and served. Sometimes they get cooked. Sometimes we eat them raw/fresh.
I'll be ****ed if I own a flat, white plate -- and I never drizzle anything as a "garni" on the presentation. Presentation is typically a huge platter and tongs to move it to your plate.
Yeah, yeah . . . I can do sushi too . . . But I don't actually eat the stuff.
C'mon, ****it . . . I don't have a lot of call in my kitchen for double-distilled and flambee Tibetan yak testicles.
Iron Chef is for the most part "Nouvelle Cuisine" -- over-wrought, "fussied" plates. Huge on presentation, miniscule on portion, fixated on color and texture.
Alton Brown -- the "Science Guy" of the Food Channel -- narrates the show, and I'm always interested in his comments about preparation technique, standard cooking terms, etc.
I just don't get a lot of demand in my kitchen for saffron smoked Monarch butterfly wings.
Additionally -- and there's an ad on TV these days that reinforces this "commercial kitchen" image of "rush, rush, rush."
I don't hurry in my kitchen. I don't shout. I don't move fast. And I don't flail my arms in an effort to get things "up to speed."
Tex-Mex BBQ -- brisket, and about 18 hrs of smokin'. Veggies get chopped, and served. Sometimes they get cooked. Sometimes we eat them raw/fresh.
I'll be ****ed if I own a flat, white plate -- and I never drizzle anything as a "garni" on the presentation. Presentation is typically a huge platter and tongs to move it to your plate.
Yeah, yeah . . . I can do sushi too . . . But I don't actually eat the stuff.