Cookaholics Bulletin Board

Interesting. From the interview (just above):



This is definitely likely my #2 beef with him. I'll note that when I watch ATK, I suspect it is a beef some of the cooks have with him as well, considering the banter over "presentation" sometimes. I quite like "overdesigned, fancy designer food". Food doesn't just go in your mouth. It should please the eyes, the nose, the mouth (texture), the tongue (taste) and, yes, the mind too; the 'concept' of the food alters your experience of it. I have great appreciation for a craftsman who wants to perfect all aspects of his craft and cares about all aspects of its delivery, presentation and consumption. Someone who really shows their care. I think it is the sign of true obsession and care.

It is also worth noting that CI is the product of many people, some who are very much not like CK (people like Kenji). Love or hate CK (*), it is good to make sure to not throw out the baby with the bathwater.

(*) Just to clarify, I probably wouldn't work for him on the pain of death, but I think CK has brought a lot of good things to cooking.

I think the fancy overdesigned food has it's place. It's like peeling tomatoes for sauce -- Just for me and Geekboy, no way, but for company, it's a must.

And nothing says "special occasion" like a tower of food sitting on some kind of reduction and topped by some shaved curls of parm or chocolate whose place of origin must be named.

JesBelle,

For some things you have to peel the tomatoes. Like the boccontini: http://www.fuzzychef.org/archives/Tomat ... -2008.html

Otherwise I agree, you don't do it.

Fuzzy that drink looks fantastic

I don't recall ever peeling a tomato.

Lynn

Fuzzy,

I'd only make that for company anyway!

Ha! I peel tomatoes frequently. Made a nice batch of tomato coulis whose elegance would be totally ruined by peel. Some tomato sauces (the smoother ones) would be ruined by peel; of course, the chunkier ones could actually be enhanced by it.

And, in the big scope, they often aren't that much trouble. I usually use the pot of boiling water to blanch some veg afterword.

JesBelle,

The first time, you should make it just for you & spouse. It'll take at least one attempt to get it right.

Okay, but only after I'm allowed the optional shot of "Pernod, vodka, gin, or similar booze."

JB,

That's supposed to go in the boccontini .... oh, never mind.


Lynn,

Peeling tomatoes is easier than it sounds, once you get the timing down -- score, drop in simmering water, fish out, peel slips off. The reason I try to skip it is that it's an extra step and an extra pot to wash.

OK I just peeled a store bought large Roma tomato with my Meissermeister serrated peeler (I seem to remember trying that just after I got the peeler, just because I could).

It was EASY and the peel came off very cleanly with little if any fleshy part attached. I was really struck by how easy it was to slice it thinly. Maybe this was just a firm tomato, but it was really appealling pealed/peeled.

You might have turned me into a tomato peeler Fuzzy. I have been peeling all of my green/red/yellow/orange peppers except the little mini sweets. It is amazing how much bitterness and ickyness the peel removes. Another midlife discovery!

eb