Text 23037, 102 rader
Skriven 2007-11-19 09:02:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE
============
On 10-26-07 GLEN JAMIESON Scribbled to DANIEL PRATHER about RICE  71026

GJ>The American version showed here for a few episodes, but it was so
GJ>unpopular that it was cancelled in favour of re-cycling old Japanese
GJ>Iron Chefs.  The American style was less concerned with food, and
GJ>more with showing off personalities.  The Japanese ones, under all
GJ>the hype and spectacle, had proper chefs preparing good and
GJ>interesting food.

I still say it's only a variation on Vince McMahon's World Wrestling 
Federation concept. FEH!!!!

Iron Chef (of any stripe) is a paean to H. L. Mencken's curmudgeonly "No 
one ever went broke underestimating the taste of the American Public!"

If I want flash and spectacle I will watch Yan Can Cook on PBS. Good 
recipes, plenty of flash, and good information and technique 
demonstration.

While it is possible that the cooks on Iron Chef are doing good cooking 
it is all overshadowed (AFAICS) by the phony hype and hyperbole. In my 
experience such things tend to be mostly flash and very little or no 
substance.

However, my TeeVee has a selector which changes the channel. When the 
Iron Chef shows up - I shone on to another venue. I understand Dave the 
S feels the same way over Emeril and Sandra Lee.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marche's Red Bell Pepper Carpaccio
 Categories: Vegetables, Greens
      Yield: 4 servings
 
MMMMM-----------------------PEPPER CONFIT----------------------------
      6 lg Meaty red bell peppers
  1 1/2 qt Extra virgin olive oil; more
           - as needed

MMMMM---------------------------SALAD--------------------------------
      2 tb Extra virgin olive oil
      1 tb Lemon juice; more as needed
           Sea salt
      3 oz Baby arugula
      2 oz Feta cheese
 
  Although thinly pounded raw beef — the original carpaccio — remains
  popular, chefs also borrow the term for preparations with no sign of
  meat. Chef Howard Bulka of Marche in Menlo Park simmers thick, meaty
  bell pepper halves slowly in olive oil then peels them and flattens
  them until they look like paper-thin raw beef. Bulka recommends
  making this dish with only sweet, meaty red bell peppers from the
  late-summer harvest. The recipe calls for an extravagant amount of
  olive oil, but you can refrigerate the flavorful leftover oil for
  several weeks and use it in pasta sauces, aioli or salad dressings.
  See Appetease, below, for a feta cheese recommendation.
  
  Pepper confit: Preheat oven to 425 degrees. Halve peppers; remove
  seeds and ribs. Arrange halves in a high-sided baking dish just large
  enough to hold them in one layer. Add enough olive oil to cover, or
  almost cover, the peppers. Put peppers in oven, reduce temperature to
  275 degrees. Bake until peppers are soft, about 1 1/2 hours. Let cool
  in the oil, then refrigerate for 1 to 2 days.
  
  Salad: Whisk together the 2 tablespoons olive oil and 1 tablespoon
  lemon juice. Season with salt.
  
  With tongs, lift peppers out of olive oil. Peel them. Divide peppers
  among dinner plates, arranging pieces so that they are side by side
  but not overlapping. Place a piece of plastic wrap on top of peppers;
  press with your palms to flatten them. Discard plastic wrap. Season
  peppers with salt and a generous squeeze of lemon.
  
  Toss arugula with dressing, using just enough to coat leaves lightly.
  Taste and adjust seasoning. Mound arugula in center of each plate, or
  scatter over peppers. Crumble feta over all.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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