Anthony Bourdain and friends showing us how to cook better

[chonburifc]

OK fair, this ang moh chef name I havent heard before. Will google about this guy. Hope to learn something new.

 

[chupacabra]

Hehehe. You are the man!. Chef only name nia. I still consider myself an amateur cook. But hehehe. still can fight with chef. Just that sometimes got form, sometimes no form.

Bro, give me some tips lah. Now me only know how to use minced garlic for start. :(

Yup you are right. Being a qualified chef doesnt mean you are a good cook. Ive met a few qualified chefs who cant cook a good meal. Titles like Chef can be bought easily if you had the money. Same same like going to Harbird or an arts school.

Mincing garlic is a good start. Gotto start somewhere man. I think the most important thing is to have a good palette. No need to measure everything. Just get the taste right.

 

[jw5]

I'm a fan of Anthony Bourdain too, not because of the good food he cooks (never tried :o) but because of the way he hosts his programmes.

Not just about cooking and food, there's usually something about the culture and scenary about the place he goes to, and the relaxed and easygoing manner in which he adapts to whatever environment he's in.

There was one programme I saw, he drove a little vehicle, something like a jeep but much smaller, in desert terrain. The vehicle overturned while he was driving, and he nearly got seriously injured, luckily he was not. This fellow is not just about cooking, he's game for almost anything and seems to fit in wherever he goes.

 

[chupacabra]

Do you want the taste the flavours of the meat or the seasoning?

No offence to sinkees living in the west. But what I meant about western food having no flavour is cooking it in a restaurant. I am very familiar with the supermarkets in Canada and they stock a whole veriety of spices and mixes ( more then most asian cuntries including peesai). But most restaurants dont use supermarket bought mixes and rubs. I got no problem using it though but if you are paid as a chef, bosses expect you to start from scratch.

Most western restaurants that Ive worked in only uses salt and pepper. Those flavorful spices and rubs like ginger, lemon grass, gelangal, lime leaves, laksa leaves and indian(keling) type spices are hardly use in western restaurant. I remember grilling cod marinated in laksa paste in a restaurant which I had worked at in red deer, the customers love it alot and had never tasted those flavors before. Man Alberta is a goldmine if I had the cash to open fusion food type sportsbar theme.