Text 34383, 58 rader
Skriven 2010-02-04 16:06:20 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Glen Jamieson
Ärende: GETTING TO NO 764 00203
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Hi Glen,

 GJ> Can you get the original, Japanese version of the Iron Chef?  There is

 RH> No, we just have the basic, local channels, no cable tv.  We did see
 RH> some of the original Iron Chef (Japanese version) while we were in H.
 RH> It was interesting; I just wish I knew what they were saying. (G)

 GJ> Here the Japanese version comes on free to air broadcast TV, with
 GJ> English dubbing and subtitles, so is quite easy to understand.

They had English dubbing but it didn't seem to fully capture what was
being said.  When the chef has a torrent of words and the dubber just
says "reheat the soup", you know you're missing something.  How hot to
reheat it to, what kind of pot (shallow, wide or deep, narrow), stirring
occaisionaly or not.........that sort of thing.

 GJ> a new series running on TV here.  The USAn series was tried here for a
 GJ> while, but that seemed to concentrate on the personalities of the
 GJ> chefs, rather than achieving excellence in the food.  After a few
 GJ> episodes that was quietly dropped.

 RH> I did see several seasons of the USA version.  True, some episodes did
 RH> seem to be stronger on the chef's personality but we enjoyed seeing
 RH> how the personalities played against each other.  Some of the regular
 RH> chefs made things that I sort of wished I could get the recipe for;
 RH> OTOH, some of the guest chefs really went into left field with some of
 RH> their creations.

 GJ> In the Japanese competitions the chefs are very courteous to each
 GJ> other before and after the contest, but ignore each other during the
 GJ> food preparation to concentrate on the food.

That is no surprise; when you're all out concentrating on something
(cooking or otherwise), you tend to block out everything else.  I know I
do, anyway.  If my full attention isn't on whatever I'm doing, I can be
distracted.


 Usually local Japanese
 GJ> "surprise ingredients" are featured.

Sounds like a good idea; they come up with some rather interesting ones
on the American show.  One time we saw Mario Batalli make a bowl out of
a wheel of Parmesian cheese, then he served a flaming soup in it.  It
brought out the flavor of the cheese and also probably earned him major
points in presentation.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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