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I get the feeling that some chefs have more style or showmanship than actual palate.
I had an interesting situation with one of my sisters-in-law over Thanksgiving.
I try not to be too territorial with my kitchen but that phrase "too many cooks spoil the stew" can really come true sometimes.
We were getting ready to make garlic bread.
"Where is the parmesan?" she asked.
"Why?"
"For the garlic bread."
Turns out that her garlic bread technique is far different from mine.
I cook some fresh garlic in some olive oil and butter, then brush the garlic mixture a sliced loaf (sliced almost, but not all the way down) inside and out, all over the loaf. I wrap it in foil and warm it in the oven.
Sis-in-law slices the loaves length-wise, brushes the tops with the garlic, then, with a flourish, covers them--I mean COVERS them--in grated parmesan.
To me, this is not garlic bread, it's cheese toast.
Some will say "Behold the power of cheese!"
I say "With great power comes great responsibility."
Jalapeños are good for a rather stupid audience reaction too. Years ago I used to watch Emeril. I learned from it. I liked his style. I THOROUGHLY enjoyed one of his restaurants when I went to N.O. Then he got the studio audience.... I soon found it just about unwatchable because of what you pointed out. The silly audience interaction and reactions take so much away from the food preparation process.
Yeah, his BAM makes my eyes roll, but again, the audience LOVES it. And when they pan the audience and you see people's expressions- their looks of awe, marvelling over a cooking step as though they are watching a heart take it's first beat after a transplant.
And all that fanfare is so misleading.... when I do it at home, all I get from my audience is: "When's dinner going to be ready?"!!
As an undying lover of Parmigiano Reggiano, I would appreciate it if you would discuss about it: favorite recipes, favorite dishes, favorite brands, etc.
I know there is a thread about cheese, but as Parmesan is used in a countless number of recipes, and is probably the most popular Italian cheese other than mozzarella worldwide, I thought it would deserve a thread of its own.
I toss parm (and asiago) into scrambled eggs, with a bit of feta. The powdered parm is good to mix with panko to bread pork chops or chicken- shredded parmesan is too chunky to do so.
I don't know why people applaud when cooks - not only him, any cook - use a certain ingredient - a "yummy!!" I can understand, but applauding?!
Did the guy/gal invent the stuff, whatever it is?!
One might create a recipe, but inventing an ingredient is something new to me...
My former post was not about people who applaud Parmesan cheese, wine,garlic, or anything applauded in cooking shows, but about the product itself (Parmesan), how people like it and how good it is...
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That's Parmesan Toast, Not Garlic Bread
Years ago I used to watch Emeril. I learned from it. I liked his style. I THOROUGHLY enjoyed one of his restaurants when I went to N.O. Then he got the studio audience.... I soon found it just about unwatchable because of what you pointed out. The silly audience interaction and reactions take so much away from the food preparation process.
