Topic awaiting preservation: Hey Suho1004

I just saw this guy (Ming Tsai) on Regis and Kelly this morning (a syndicated morning talk show), and remembering your Sushi thread, thought you might find the guy's cookbook of interest.

I'm not Suho, but since this thread is food-related, I thought I'd toss in my two cents.

If there's anyone here who enjoys cooking, I'd like to recommend a show called Good Eats. The host is a guy named Alton Brown. He doesn't just tell you how to prepare a certain dish, he goes on to explain why you do it that way. He uses tidbits from chemistry, nutritional anthropologists and the like to reveal that the eggplant is actually a berry, how the main chemical that makes hot peppers hot is a close cousin to vanilla and why cheesecake has a lot more to do with pie than cake. And he makes it entertaining. He did an episode on garlic using the concept of Dracula coming to him to try and overcome his fear of garlic. It's a fun show. He even has a book out, I'm Just Here For The Food. Good stuff.

(Sorry if it's a bit long-winded, but this is the only cooking show I'll watch on a regular basis, because he doesn't treat cooking like high art or brain surgery.)



Odd behavior; even temperament...

NP Wangenstein, tossing in more ideas/shows is great by me. There are some really great shows and stuff out there. I love tinkering around in the kitchen. Cooking can be almost as much of an enjoyable artistic outlet for me as fiddling with PS or POV.

Good Eats is a great show, as is The Naked Chef and a show on the Discovery channel called Fast Food, which examines the origin and history of everything from hot dogs and Jello, to Drive-in restaurants.

The more the merrier.




[This message has been edited by Witherin (edited 06-07-2002).]

I've seen Fast Food; it's a cool show. I never sit down to watch it, but just catch it on. I loved the one where they revealed what the 'mystery' Dum-Dum pops flavor is. Turns out, it's a combination of two flavors, and results from overlap when they're changing over from one flavor to another in the machines. This way, they don't waste any candy; it just becomes a 'mystery' flavor.

Heh, that was pretty neat, seeing a thread title with my name in it?

Thanks for the tip, but I beat you to it. It was my wife's Christmas present last year. She was quite excited about it.

And she also watches Good Eats religiously (they translate it and show it over here). It is a fun show.




Cell 270