Posted in Gastromical on February 14th, 2009 by gastromical
Tabasco Sauce is one of my favorite ingrediants. It actually is one of the secret ingrediants in my ‘Special Hot Sauce” which includes four other store bought ‘Hot Sauces’, some of which are not hot. It took me about ten or so years to be able to put these sauces together. Usually in one of my many stews that I’ve made over the years. The funny thing about this sauce is that it is ‘Hot’, but not really that hot, it utilizes 3 fairly hot sauces, Tabasco being one of them. The stews are usually meat based with chicken or chuck meat and I usually use say two boxes of Rice a Roni or many other store bought items. Lately though I’ve begun to use just regular pasta and/or rice that is without any of the flavoring. To that I’ve been adding canned diced tomatos and the chicken base that I get from Microwaving a whole chicken, that is, after I cut it up. I have been getting some really interesting tastes with Microwaving chicken lately. I’m going to have to bring these recepies in here, but I need to get a digital camera is all!
So I have all the sauces for the Special Sauce but haven’t used it in some time. I suppose I’m not ready to let you in on it yet. There are a number of things I’m not letting you in on yet! Like my Brownie Recipie which uses ICE CREAM in the Batter. That’s right, Ice Cream! Still when I get that camera I’m sure to be putting up a few more personal items up here. And of course restuarant reviews, something I’ve only done once so far with The Golden Bull Review. I’m going to have to go out more!
Here it is but I really wanted the big jug of it. I can't get Tabasco Sauce in a large quantity. This one at Amazon is unavailable... I wish they'd sell Tabasco at Costco. I'd buy a ton of it. It's as valuable as liquid gold to a cook. In fact if you don't have any in your kitchen than you are a lousy cook! lol.
Posted in Gastromical on January 29th, 2009 by gastromical
You can never have too many potato cookbooks. Weinstein and Scarbrough, of Morrow's Ultimate series, distinguish their work from other spud books by emphasizing potatoes as a main-dish ingredient rather than as a side. This can be distracting when what you really want is a side (you have to go to Shepherd's Pie or Bangers and Mash for mashed potatoes), but the results are generally impressive. Recipes are alphabetical and presented without excessive fanfare; a one-word title often suffices. There is something really appealing about being able to look under the letter H and find a basic recipe for Hash. Weinstein and Scarbrough hedge their bets by offering up a multitude of variations, which can take them into some uncharted territory (Prune-Armagnac Potato Coffee Cake, Sake Fondue). Some purists may wonder if Ceviche, Borscht and Shrimp Balls really belong in a potato book.
Posted in Gastromical on January 29th, 2009 by gastromical
The Potato "tells the story of how a humble vegetable, once regarded as trash food, had as revolutionary an impact on Western history as the railroad or the automobile. Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily life from the 1770s until World War I would have been unrecognizable-perhaps impossible-without the potato, which functioned as fast food, famine insurance, fuel and labor saver, budget stretcher, and bank loan, as well as delicacy. Drawing on personal diaries, contemporaneous newspaper accounts, and other primary sources, this is popular social history at its liveliest and most illuminating.
Posted in Gastromical on January 29th, 2009 by gastromical
I thought I’d better get this one in because of the Superbowl coming this sunday. We don’t worry much here at Gastromical about calories and such. To us the fatter the better, eat everything and then eat more! Still if you are looking to slim down a bit then you might be able to get by with this recipe… that is if you eat them all!
Maybe we should call these Superbowl Skins!
Potato Skins are always a crowd pleaser! And these crispy, spicy potato skins, topped with bacon, cheddar cheese and a fabulous Tex-Mex sauce are sure to be one of the yummiest Super Bowl Recipes you’ll find! It’s a slimmed down version that has a lot less fat, calories, and Weight Watchers Points, but still packs in tons of flavor and potato-y goodness! As you are gearing up to make your Super Bowl Snacks, make sure to add this fantastic Weight Watchers Recipe to the list, you’re party guests will love you for it. And they won’t have any idea that they are chomping down on a much healthier version of their favorite appetizers! This finger food snack is a fabulous Weight Watchers Super Bowl Recipe that you should definitely be serving up on Super Bowl Sunday….enjoy!!
And make sure to check back on Saturday for my Super Bowl Recipe Roundup (in case you missed any of them!)
Ingredients:
- 4 large potatoes, baking-variety, cooked, cooled and quartered lengthwise
- Non-Fat Olive Oil cooking spray
- 1 tsp chili powder, or chipotle chili powder
- 1/4 tsp hot Extra Lean Turkey Bacon (you can also use Bacon Bits if you can’t find the Turkey Bacon)
- 3/4 cups shredded low fat cheddar cheese
- 2 medium tomatoes, diced
- 3 medium scallions, finely chopped
- 3/4 cup low fat sour cream
Directions:
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Spray insides of potato wedges with nont fat cooking spray. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Makes 8 servings.
Serving size is 2 potato skins and about 1 1/2 tablespoons of sour cream
Each serving = 4 Weight Watchers Points
Posted in Gastromical on January 28th, 2009 by gastromical
Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen - The Food Network star shares 150 recipes for his bold Southwestern cuisine. This full-color cookbook also includes a list of must-haves for the Southwestern pantry, menu suggestions, and pointers on basic cooking techniques. 100 full-color photographs.
Posted in Gastromical on January 28th, 2009 by gastromical
Classic Egg Drop Ramen
If you ever feel like changing up your cup o noodles for something tasty, try this soup.
Serves Two!
Ingredients
2 cups water
2 eggs, beaten
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup green bell pepper, diced
1 (3 ounce) package chicken-flavored ramen noodles
Preperation
1. In a saucepan, boil water.
2. Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
3. Add noodles and cook for 3-5 minutes or until noodles are tender.
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I’ve added this Vid that gives you a feel of the process to creating Ramen Egg Drop. Enjoy.
Reviews
This is a quick and easy way to spif up a ramen soup. Made this for lunch at work ( I had a full day and then a meeting til 9 pm)and it came out good. Seasoned additionally with some chives and cut up chicken pieces (leftovers from dinner) Thank you for a substantial work meal to carry me until I could get home late that evening.
Easy and tasty! I made this for my DH and he enjoyed it! Thank you Melibug! Made for Everyday is a Holiday tag.
Posted in Gastromical on January 26th, 2009 by gastromical
Add flair and style to your correspondence with note cards that are as unique as your thoughts. * Unique to Potter Style vertical tri-folded note cards * Eye-catching keepsake vertical hinged box * Richly printed note cards, high-quality stock * 12 cards, 3 different designs, plus 13 envelopes
Posted in Gastromical on January 26th, 2009 by gastromical
Ingrediants
For pancake dough:
3 2/3 cups all-purpose flour
12 ounces pork butt, trimmed and thinly sliced across grain
4 tablespoons light soy sauce
4 tablespoons Shaohsing rice wine
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; about 2/3 cup)
3 tablespoons oyster sauce
2 tablespoons sugar
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten
To cook pancakes:
1 tablespoon Asian toasted-sesame oil
2 tablespoons peanut oil
To cook pork:
1/4 cup peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
4 scallions (white and green parts), thinly sliced on diagonal
8 ounces Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch triangles (about 5 cups)
4 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 1 1/2 cups)
1 English or kirby cucumber, cut crosswise into 2-inch lengths, then thinly sliced lengthwise (about 1 cup)
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten
Preperation
Make pancake dough:
In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
Prep stir-fry:
In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.
Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
Cook pancakes:
On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 “sandwiches.” Roll each “sandwich” out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake “sandwiches” in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each “sandwich” as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
Cook stir-fry:
In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.
Reviews
I love and would make the following changes added chili garlic sauce before serving, and I would buy flour tortilla’s to save a little oil them up with the sesame oil and peanut oil and pan fry them.
by dinos656 from Rochester Hills, MI on 01/19/09
Great recipe, but momskitchenrecipes.com has many more to choose from with a lot more variety Check it out!
by A Cook on 01/17/09
Wow - great recipe! Found this in video section and loved the explanations by Chef Cheng and how she made this look so easy. My husband and I both loved the perfectly balanced flavors - he said better than our local restaurant! The chef filled in gaps in the recipe (things you can’t detail enough in a recipe) and allowed me to be comfortable with this new recipe and a couple of changes I had to make (couldn’t find the wine and white wine all we had) - it turned out great. Don’t know if I could have done the pancakes without her demo - these have challenges but were wonderful. Chef Cheng is a great teacher - will now try her other recipes. This recipe and video demos have made me a fan of Epicurious.
by A Cook from San Diego on 11/17/08
I liked this recipe but I shredded all the ingredients so that they would fit in the pancake better. That’s how the Chinese place in my hometown does it. Everything rolls up nicely that way and you have less sauce running out the end and down your arm when you go to eat them. The pancakes take a few tries to get going right but once you get the feel for them, they come out just as good as the ones from the restaurant - maybe better as they have more flavor. It looked like a lot of food when we got done making it but it was enough for two and two more portions for lunch the next day.
by FoodPhotographer from Munich Germany on 11/06/08
Really good! I don’t eat pork so I replaced this with TVP soaked in the marinade. I couldn’t find the shaoshing rice wine, so I used Mirin, which was just fine. My husband was very skeptical at first watching me make the pancakes, but they do indeed come apart when steamed for a few secs. I think the recipe failed to mention, that putting the lid on the wok really helps. I’ll make this again!
by asrflys from Santa Cruz, CA on 10/22/08
the simplicity of the recipe & the combination of flavors will make it an all time favorite!!! p.s. all the ingredients are accesible!
by renemflo from Florida on 10/08/08
quite good. Although, I substituted green peppers for cukes. The peppers had a distinctive taste. I think I’ll try it again as written with cukes. Or DH suggested water chestnuts or sprouts too.
by jeannettewarnergoldstein on 10/01/08
This was absolutely rockin. There’s definitely an art to the pancakes though: I found them challenging. I was worried about using too much sesame oil between the pancakes, but should have used more because many stuck together & ripped when seperating (I also rolled them too thin & they broke easily as a result). The amount of dough that it makes is enough for 30 pancakes - far more than you need for the recipe. I made 1/3 as much dough which seemed like an appropriate amount. Delicious recipe. Maybe the best tasting moo shu pork I’ve ever had.
by daveburket from Philadelphia, PA on 09/24/08
Excellent, although we bought moo-shu wrappers instead of making these. Make sure to use Shaosing rice wine, as it’s different from most rice wine you’d get at a megamart. We’ll definitely make this again.
Posted in Gastromical on January 25th, 2009 by gastromical
In Defense of Food: An Eater's Manifesto by Michael Pollan - "I used this book with a class of first-year college composition students. They resisted at first because "they" knew all about food and their favorites, that were, of course, boxes and packages: food products. They ended the semester advocates of Pollan's philosophy. I did not preach at them; I let Pollan's words, and their need to write essays on the book's content, change their attitudes. I loved observing the changes in even the most resolute of Big Mac eaters!"
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
Reviews
I immediately made these for a group of friends after seeing it in the February issue of Gourmet. They were ridiculously easy and quick and everyone raved about them. Mine were also a little moist in the middle, I imagine due to the fact that the recipe is already meant to be a little wetter and I used 15 oz cans of black beans (instead of the recommended 14 oz cans). I think the extra beans over saturated the bread crumbs. Perhaps A Cook is on to something with the reduction of the mayonnaise.
by postern on 01/24/09
I agree it would make a great dip ! I also added garlic. Instead of puree machine I found it simpler and faster to manually mash with potatoe masher. No fuss, less cleaning up! Salsa Fresa was key to making it nice and moist. YUMMY!
by Hbradley from Terrasse Vaudreuil on 01/24/09
These tasted great and had a wonderful, creamy texture, but unfortunately didn’t hold together during the cooking (or eating) process. Might try again next time using egg as a binder. Also, seemed very rich; might try making five patties instead of a very filling four.I added a clove of garlic to the mix — would actually make a good bean dip/hummus, minus the bread crumbs, in their precooked form.
by A Cook from brooklyn, ny on 01/22/09
Quick and easy to make. Great flavor. We’ve made these twice this week!
by A Cook from Cleveland, OH on 01/21/09
This was very quick and tasted good, but ours were way too wet and didn’t hold together while frying. I think I’ll keep looking on the site for another one - maybe without mayo, which seems to add unnecessary calories to an otherwise healthy meal.
Posted in Gastromical on January 24th, 2009 by gastromical
Great Food Made Simple Here's the breakthrough one--stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything' takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. Praise for How to Cook Everything' by Mark Bittman: "In his introduction to How to Cook Everything', Mark Bittman says, 'Anyone can cook, and most everyone should.'
Posted in Gastromical on January 24th, 2009 by gastromical
Ingrediants
Peel from 4 large limes (green part only; removed with vegetable peeler in 2-inch-long strips)
1 cup fresh lime juice
8 1/4-inch-thick slices peeled fresh ginger
1/4 cup sugar
30 large fresh mint leaves plus 10 fresh mint sprigs for garnish
1 cup Brazilian rum (such as cachaça)
3 cups ice cubes plus additional for serving
5 cups ginger beer or ginger ale
PreperationCombine lime peel, lime juice, ginger, sugar, and 30 mint leaves in mortar or medium bowl. Using pestle, muddler, or handle of wooden spoon, crush lime peel, ginger, and mint leaves together. Transfer mixture to large pitcher. Stir in rum. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.Add 3 cups ice cubes to lime mixture in pitcher and stir to blend. Stir in ginger beer. Fill 10 cocktail glasses with ice cubes. Strain or pour cocktail mixture into prepared glasses. Garnish each drink with mint sprig.
Reviews
My brother made a batch for the entire family during Christmas…WOW! Everyone was begging for more…even Grandma! A great aperitif.
by A Reviewer from Minneapolis on 01/01/09
Awesome! Made a couple pitchers for Christmas dinner and everyone rather enjoyed them! Super duper!
by barbmia from Toronto on 12/30/08
Loved it! Best cocktail I’ve ever made. I didn’t have ginger on hand and my gingerale was just Canada Dry, and it was still amazing.
by A Reviewer from new york, ny on 12/26/08
Served a double batch at a surprise birthday party last night. Thirteen members of our family visited Brazil last summer and brought home cachaca. They were a huge hit! I used Vernors’ ginger ale. Great “signature drink”.
by krogers1 from Carmel, IN on 12/13/08
Made this for a recent party. Love the fact that you can prepare the bulk of the recipe ahead of time. The beverage was the hit of the party. Usually everbody it beer and wine type, however, this drink was enticing in its appearance and the drink sold itself! Will definitely be making this drink again. I used ginger beer which had a stronger flavor than ginger ale. Enjoy.
Posted in Gastromical on January 15th, 2009 by gastromical
INGREDIANTS
* 1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup)
* 1 cup sugar
* 2 large egg whites at room temperature for 30 minutes
Equipment:
* a pastry bag with a 3/8-inch plain tip
PREPERATION
Preheat oven to 300°F with racks in upper and lower thirds. Line 2 large (17- by 12-inch) 4-sided sheet pans with parchment paper.
Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth. Transfer to pastry bag and pipe 3/4-inch rounds (1/3 inch high) about 3/4 inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
Wearing an oven mitt, rest 1 pan in sink at an angle. Lift top edge of parchment and slowly pour about 1/4 cup water between parchment and sheet pan so that all of parchment is lightly moistened (water will steam on pan, moistening bottom of cookies to help them stick together later). Repeat with remaining sheet pan. Cool cookies in pans on racks.
Peel cookies from parchment and sandwich bottoms of cookies together
Cooks’ note: Cookies can be kept in an airtight container at room temperature 1 day or frozen up to 1 month.
Posted in Gastromical on January 14th, 2009 by gastromical
INGREDIENTS:
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce
PREPERATION:
Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
Posted in Gastromical on January 14th, 2009 by gastromical
Classic White Baking Chips - And don't you dare forget the Choco Chip Cookies that Dad and Sonny boy go crazy for! Your a great cook and your White Choco Chip Cookies are the best!
GHIRARDELLI Premium White Mocha — This is one of my favorites, white chocolate is a pretty unique and tasty treat! It’s very important to have a good quality White Chocolate though and at least you know you can’t go wrong with Ghirardelli… and now with the cold Winter months bearing down on us you’d best have some of this hot white chocolate for junior or hubby… whichever may be the case!
Nilla Dream -- Mighty White of You! Your friends will say as you toss them these white Ghirardelli Choco Bars. It's only a wise proposition to have much chocolate on hand!
And while your at it don't forget the Origami... A White Wedding just won't be the same without it!
Posted in Gastromical on September 3rd, 2008 by gastromical
Now here we have Super Chef Bobby Flay, good guy and all around Bud. Bobby wins most often on Iron Chef but I don’t think that he beat Sakai from the Japanese show, I felt that the judges at the time were tasting a bit Provincially at the time not used to the French Wizardry of Master Chef Sakai… but It’s to late now to roll back time, still I did see that the dishes prepared by Sakai were a cut above Bobby’s ’styling’s’, as it were, I’m sure that Jeffrey Stiengartten would surely agree with me on this point. He himself was probably prepared for a Barbeque moment or two and the Great Iron Chef from the Original Iron Chef Show was as ‘Tip Top’ as ever. It would perhaps be wise for Bobby to admit as much someday, if not on his Death Bed than at least at a party somewhere in his near future.
It would do Bobby good and would clear up some consternation from the actual Chairman over in Japan, who undoubtedly is still rather ’steamed’ about the whole thing. As I myself am as well! But that said Bobby Flay is a very fine cook, one who will only ‘Age’ into a finer specimen of the culinary arts as he grows older in wisdom and experience!
By LARRY GETLEN
June 1, 2008
The Food Network’s most famous face dishes about impressing foodies and being a high school dropout
Bobby Flay has had so many shows on the Food Network, it’s surprising his face isn’t on the channel’s logo. Iron Chef Flay, who’s married to former “Law & Order: SVU” actress Stephanie March, can currently be seen on “Boy Meets Grill,” “Iron Chef America” and “Throwdown! with Bobby Flay.” Soon he’ll add “Grill It! With Bobby Flay” to that illustrious lineup. The culinary wunderkind, who began cooking in high-end Manhattan restaurants at 17 and was one of New York’s star chefs before he hit 30, juggles all this activity with cooking as often as possible at his two Manhattan haunts, Mesa Grill and Bar Americain. As if that’s not enough, he will also join the Food Network reality competition “The Next Food Network Star” tonight at 10 as a celebrity judge - because really, it’s just not a true Food Network show without him.
When you’re in the middle of judging, are you ever thinking, “Man, I’d really rather be cooking right now”?
Without a doubt. Cooking is the thing I’m most passionate about, whether it’s cooking on television or, even more so, in my restaurant. But I try to focus on exactly what I’m doing at that moment. I wear a couple of different hats on the Food Network and in my career, but the one thing it all revolves around is food. It would be one thing if I was acting on a TV show and owning restaurants, but this way, food is always the common denominator.
learned anything new about cooking recently?
I just had somebody on my new show, “Grill It,” and learned about something I’d never eaten before called knotweed. It’s a weed that grows in many people’s gardens, it’s very invasive, and I learned that if you grill it, it actually has great flavor - sort of peppery, slightly bitter, but really a nice hearty green.
What differentiates you from the pack as a chef?
I reach for big flavors, whether through chili peppers, fresh dried chilies or things like roasted or toasted garlic. It’s the place where I’m able to separate myself from a lot of people who might say, “I’m cooking with local ingredients,” or, “I like to cook Mediterranean food.”
Americans have become more knowledgeable about food. Does that make it harder to impress people?
No. Just because they see something on the Food Network, that doesn’t mean they’ve tasted it. People know there are lots of things out there they haven’t tried, and should. I’ve always found that people are really happy about trying something new. So I think it’s made it easier, just because they know there’s a whole new world of food out there.
Why is working in a kitchen so difficult?
I think because you have to combine speed with finesse and stamina. So when there’s lots of people trying to put those three things together, it creates a very emotional place. When it’s going well, it’s great. When it starts to falter, it can be a very high-pressure place.
You were suspended from high school. Why?
You have to tell me which high school you’re talking about, because I either dropped out or got thrown out of a couple of them. I was not a good high school student. I’m actually a graduate of the City of New York, because I got my high school equivalency diploma. I just had no interest in doing schoolwork, period. There was no magic to it. It just wasn’t the way I wanted to learn.
PICKING hIS BRAIN
“When Stephanie and I travel to Europe, we make it really simple. Basically, we’re there to have
lunch and dinner.”
“I think the Kentucky Derby
is one of the best American sporting events.”
“Ireland is a terrific country, a small country that has so much to offer. It’s my sort-of home country, although my family’s been here for about five generations. When it comes to food, it has a not-so-great reputation, but I’ve had some unbelievable meals there, especially when it comes to the fish and wild game they’re so well-known for.”
“The thing I love to do more than anything is hang out with my daughter - I have a 12 year-old. Going to her soccer games brings so much joy to me.”
Posted in Gastromical on September 3rd, 2008 by gastromical
Here’s a little ditty about Super Gay, Ted Allen and his new show on The Food Network, The Food Detective. Formerly of Queer Eye For The Straight Guy, Mr. Allen has thankfully moved on into more culinary matters that go good with his fine and gentlemanly demeanor. I’m not making light of Mr. Allen being Gay, only that I’m Gay as well so I needn’t ‘worry’ as it were that I’m ruffling the ‘girl feathers’ of another member of the so-called Tribe.
I liked all the boys on Queer Guy, as it was a nice and interesting show that maybe will be recast someday. I don’t watch that much television anymore, but of course, Iron Chef and Jeopardy are the two shows that I have enjoyed most. I try not to miss Iron Chef, but have recently cut off my Dish Network account as of late, but am hoping that I can return to see these shows in the future… what with The Bostonian’s by Henry James to read, I’m finding the need for more ‘intellectual’ pursuits of late. Still, at least here on my many blogs I’m able to hopefully approach the prospect that I still have a Pulse.
I guess it shows how much of a foodie geek I am that I waited with great anticipation for Food Network’s latest hit Food Detectives with Ted Allen. I was justly rewarded. Food Detectives is very entertaining and host Ted Allen is charming. He’s been a judge on every season of Top Chef (Bravo) and Food Network’s “Iron Chef America,” but Ted first hit the small screen on the much beloved Queer Eye for Straight Guy.
Today Allen is an award winning food writer and cookbook author, he is the spokesman for Robert Mondavi Private Selection, and now the host of a hit TV show. According to Allen, the ratings for Food Detectives have been great. In fact, the show’s popularity is growing so much that they actually had their best ratings the same night the world tuned in to watch Michael Phelps make Olympic history.
Recently, I got to speak with Ted. What I had planned to be a professional interview turned into two foodies sharing tips and stories of culinary adventure. Here’s the interview part:
What has the journey from “Queer Eye” to “Food Detectives” been like? Things have worked out so well. Queer Eye was a hit and ran for a hundred episodes. I’ve been on every season of Top Chef and Iron Chef: America. I’ve been able to maintain a presence doing something I’m passionate about.
How did the idea of Food Detectives come to fruition? There have been a few similar shows, the most notable being Alton Brown’s show Good Eats and there was the Secret Life of, but we felt that food lore wasn’t being done. On Good Eats, what Alton does so well is he teaches the science. Alton instructs, we explore. We test the science.
When you judge on Iron Chef and the theme ingredient is revealed, do you try to figure out what you would make if you were the challenger? Of course. Definitely. I don’t think I would think of any of the stuff Morimoto comes up with. And I’m blown away by Michael Symon. Barry (Barry Rice, Allen’s partner and an accomplished interior designer) and I have eaten at both of his restaurants in Cleveland and really enjoyed them. All of them are just amazing - Mario, Cat, Bobby Flay.
Speaking of Flay, Ted offered this anecdote: We used to live across the street from Bobby and his wife, Stephanie March. Barry had recently finished redoing our kitchen when we ran into Bobby and Stephanie on the street. They were getting ready to redo theirs, so we invited them up to have a look. At one point Barry says, “You two should come over for dinner.”
I’m thinking, “there’s no way I’m cooking dinner for Bobby Flay.”
One last question, how does one become a judge on Iron Chef? (Laughter) Get to know the guy who choses them.
I might have been very unlucky, but my experience at Morimoto is one that I wouldn’t recommend. After waiting 40 minutes for our table - regardless of the reservation - I have to say the appetizers were good. But we made the mistake of ordering the chefs’ sushi, and nobody showed up for half an hour. After we inquired what was going on the waiter apologized and said it was going to be 10 minutes more (!). After another half hour we decided to go. They had at least the decency of not charging us.
Never have I eaten an expensive restaurant meal so utterly lacking in grace. The music was blaring so loudly that the diners could not hear the servers and vice versa. So they were obviously unable to provide much information or to get a sense of our happiness with the meal or any requests we had. Nor did they seem to care particularly about our experience or have respect for their diners. Food was a little over sauced and underwhelming, but was fresh and interesting. Totally miserable experience though. More like a meal delivery service in a night club than an upscale restaurant. Not special in the least considering the price.
Morimoto was great. Other than the fact that he was actually there cutting our fish. It is the BEST raw fish I have had in the city. If you like raw fish get the sashimi combo. The fish just melts with freshness, you don’t even need to use your teeth The cooked foods are also great. take a good look at the appetizer menu. the decor has a certain ambiance of class and the bar downstairs and the bathroom continues the brilliant decor. I’ve been there multiple times, and it is always the choice when I want freshness.
We had great sushi and interesting appetizers. I also enjoyed the food’s presentation. But I was otherwise unimpressed. Our waitress wasn’t very knowledgeable (couldn’t tell us much about the oysters and didn’t know how big the sake bottles were). The guys who brought out the food also had a hard time explaining what was what–when our sushi arrived, the server twice changed his mind about which was snapper and which was mackerel, eventually grabbing the platter off the table and holding it up to a light to see better. I loved the water bottle wall in the middle of Morimoto. But the facility seems neglected. White walls are scuffed. Glass and Lucite surfaces are scratched. It looks more like a well-worn nightclub than a high-end eatery. Finally, both my yellowtail rice bowl and one companion’s Kobe steak were over sauced. The sauce was delicious, but drowned out the flavors of the fish and beef. All in all, I wouldn’t say Morimoto’s bad, but the total experience drags down the food. At this price point, I expect more than just above-average food in a pseudo-nightclub atmosphere.
Unless you’re famous expect to be rushed . Entree was served while we were half way through the salad. Noticed that all in our row of tables were treated the same way. From the minute we arrived, it was just too affected. Shouldn’t we all be way past that ? I confirmed our reservation beforehand but when we arrived, it disappeared somehow. The blackened cod was delicious but the plating was comical. A typical huge white plate with lots of negative space surrounding the food. The cod was a nice size but the 4 black beans served with it certainly filled me up ! I have the utmost of respect for Mr. Morimoto but he should know how his diners are treated.
I dined here on 7/21/07 and the meal was superb. My husband and I had the Morimoto sashimi, surf and turf, and seafood to ban yaki. I was pleasantly surprised by everything. The sashimi appetizer comes with a variety of sauces that enhance and add a twist to the flavor of the fish. The kobe in the surf & turf was seared to perfection and encrusted with spices. The highlight of the meal for me was the to ban yaki, which was like a Japanese version of a bouillabaisse, with lobster, crab, clams, and mussel in a rich, decadent red miso soup. I highly recommend it, as an entree or share it with someone as an appetizer. The restaurant was beautiful, and the staff was knowledgeable and friendly.
When we arrived we were overwhelmed by how beautiful the space was. All of the details from the chopsticks and the glassware were so thoughtful. I had the cod with the soy ginger glaze and it was fantastic. It was so tender it just fell apart. I also had the yellowtail roll, soft-shell crab roll and the shrimp tempura roll. The tempura was so crunchy, not like anything I’ve had before. The yellowtail was too salty and we sent it back and the staff was so gracious, absolutely no attitude. Chef Morimoto himself was there and he greeted us and took pictures. The staff was incredible the food was beautiful, it was a great evening.
Morimoto was a clear winner in 2006. The question is does it have legs to remain a top place. Based upon a recent visit, the jury is out. The decor remains cool and outstanding, and the menu invites one to expect an outstanding Japanese fusion meal. Unfortunately the food is hit or miss - not consistently poor, good, very good or excellent. Service was very good - although the front desk has a real attitude conveying that the customers should be delighted to have the good fortune of being able to dine in this shrine of hipness. Unfortunately the tourists and BAT crowd has now claimed Morimoto as their own and that may quickly make it Less-I-moto. Attention to details is lacking and the warning signs are out.
I LOVE this place. The food is delicious and very fresh. Everything on the menu is great, but the King Crab Legs and Crispy Shrimp are some of my favorites. The Tuna Tartar is yummy and also fun to eat. The drinks are good and the atmosphere is great. I’ve been three times and always offer this as an option to my out of town guests. Love it, love it, love it!
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These are interesting comments to be sure, yet I’d best get over there someday to see for myself.I’d surely have a new Review here for Gastromical!
I’m looking forward to eating at Morimoto’s asap!
Mr. Morimoto is a fine Gentleman anyone with half a brain can surely see that this man is a class act all the way.
Here I’ve also place my H20 Burger!You all should taste this as well when you aren’t going to Morimoto’s!You wouldn’t believe what I can do with a stove.It’s amazing to me that I can do all these cool things!
Posted in Gastromical on September 1st, 2008 by gastromical
September 1, 44 (08 c.c.)
Exclusive: Court Rules Morimoto Shafted Business Partner
“You’ll have ‘45 percent’ of the company.”
Grub Street has learned that Iron Chef Masaharu Morimoto has taken a big hit in state supreme court. A judge has ruled that Morimoto’s original business partner, Donald Fellner, is entitled to 45 percent of profits from his restaurants in New York, Philadelphia, and India, plus profits from certain endorsements and finally two appearances on Iron Chef for which Morimoto received a whopping $20,000. The partial judgment (which you can read here) states that in 2000, after Fellner befriended the future Iron Chef at the restaurant where Morimoto worked, they formed a company, Moridon, in which Morimoto and Fellner had 55/45 stakes. Moridon then entered into a contract with Steven Starr’s company, but according to the court, Morimoto broke the terms of that joint-operating agreement in 2004 by adding an amendment which unfairly excluded Fellner from Morimoto New York and all future ventures with Starr.
During the case, brought almost three years ago by Fellner and his lawyer, Steven Landy, Morimoto maintained that an amendment to his original agreement with Fellner gave him the right to personally keep all profits arising from “private work.” But the court disagreed and ruled that Fellner is entitled to a share in the profits from Rogue Brewery and Nenohi knives, Food Network merchandising, and the aforementioned restaurants. Morimoto maintained he had the right to reserve all profits from his Starr restaurants because he was originally approached via a headhunter (something the judge ruled was irrelevant) and because Fellner misappropriated funds, failed to pay chef salaries, and didn’t bring in financing, issues that will be addressed at trial. The trial will also determine whether Fellner is entitled to 45 percent of Morimoto’s endorsement profits from Fukumitsuya Sake and Mishima Foods. The Iron Chef might just want to up that $10,000 appearance fee, assuming he hasn’t already.
I’m wondering how this turned out. It is dated 1/25/08. Interesting to keep up with these legal matters pertaining to ‘Super Chef’s’ of this great stature. Whatever happens or happened is A-OK regardless, Morimoto won’t be on a street corner anytime soon!
And even if he were penniless he’d be able to whip up some Burgers or ‘Foot Longs’!
Check it out!
