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Re: Re: Re: Re: good luck, but beware...
not only am i a culinary snob but a professional chef with over 10 years of experience in french, italian, greek, spanish, thai, japanese and mexican cuisines who has worked along side james beard award winners and culinary olympic gold medal teachers. not to mention i am very modest about my skills.
Pielorinho said:
Sorry if I wasn't clear: I was interested in a critique from someone who had tried the dish. Some specifics:
-Sesame oil instead of olive oil? Too low a burning point; won't work. The olive oil imparts a mild flavor; if you want, you could use a flavorless oil with a high burning point.
-Napa cabbage instead of kale? Unnecessary: the simmering seems to blunt the kale's bitter edge and imparts a deep sweetness to it; and the texture of the kale stands up quite well to the dish in a way that I doubt napa cabbage would do (although it's an interesting suggestion).
-Vinegar? Never! The tamari is somewhat acidic, and the garlic, pepper, and ginger provide the bite that kale needs. Vinegar would horribly clash with the dish.
-Miso would be interesting; I've never tried miso and peanut together, but maybe it would be good.
-Pressing and/or batterfrying the tofu would change the texture in a way that I don't like. As it is, the tofu is soft and succulent in the dish; this would make it crispy. I could see how some people would like it that way, but others wouldn't.
Trust me when I say I'm a cooking snob, too; I've got a batch of vanilla custard cooling on the stove now, waiting to be turned into ice cream, and when I'm done with the message I'm going to make up a batch of caramel sauce. I'd be interested in your thoughts if anyone gives the recipe a try, any feedback they have after tasting how things actually work together.
As for being able to spice and season meat, emericol: that in no way contradicts my message, which you may wish to reread. I was talking about how most meat dishes are seasoned, not about their potential.
Daniel
not only am i a culinary snob but a professional chef with over 10 years of experience in french, italian, greek, spanish, thai, japanese and mexican cuisines who has worked along side james beard award winners and culinary olympic gold medal teachers. not to mention i am very modest about my skills.
