Text 34564, 72 rader
Skriven 2010-02-08 16:29:20 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Glen Jamieson
Ärende: GETTING TO NO 764 00207
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Hi Glen,

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

 RH> They had English dubbing but it didn't seem to fully capture what was
 RH> being said.  When the chef has a torrent of words and the dubber just
 RH> says "reheat the soup", you know you're missing something.  How hot to

 GJ> That is a common problem with dubbing or sub-titling, but you can
 GJ> usually get a fair idea of what is happening.

I know, but I still feel like something is missing.  When the
commentator's voice over says something on the order of "well, we just
found out that Chef XYZ told his assistant to add 5 shakes of cinnamon
and then 'reheat the soup'", you know that a lot more was said than was
dubbed.  If the commentator doesn't say anything, you don't see the
cinnamon added and one of the judges comments on the flavor that the
cinnamon addes, you know you've missed something.  It happens from time
to time in the English version too--the judges will comment on something
and you'll think "when did that happen?".

 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 current Japanese series, they are given the sort of ingredients
 GJ> which would tend to leave foreigners floundering.  Last night's show
 GJ> featured "natto", the slimy fermented soya bean, in large and small
 GJ> bean varieties.  Morimoto, who has worked in USA, produced a dessert
 GJ> combining it with Cococola, which was apparently acceptable.


That probably would leave a lot of foreigners going "What in the world
is that?" when they see it.  Morimoto is usually fun to watch in action;
he uses a lot of techniques that Western chefs aren't familiar with.
His use of a cleaver in both hands to chop something is always
fascinating--he can chop-chop really fast!

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

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

 GJ> I can picture the dish.  In Prague I was given an individual serving
 GJ> of gulyas served in a crusty, baked bread bowl, which was excellent.
 GJ> Once the gulyas was finished, the bowl, with the sauce soaked into the
 GJ> bread, was eaten.  Yum!

I've read of it but not tried doing it myself. I've seen recipes for
dips that use a hollowed out loaf of bread, with the extra pieces of
bread used as dippers.  I might give it a try, baking my own bread, if I
have to take a dip somewhere.


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


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)