Are we so past "cooking" now? Do we have to make our meals in 30 minutes or less? Should we be cooking with selected or secret ingredients?
There are so many individuals in the culinary industry who have carved the way, that we can'y possibley list them all. From Julia Child (August 15, 1912 - August 13, 2004) to newest "Food TV" chef, there are so many great ideas from all this talent. We are not even 100% sure who is acutally a cook, or a Chef (to not offend anyone) and some are just Food Enthusiasts.
Chefs like Jacques Pepin and Martin Yan are still cooking after many decades.
During the mid 1990's, I watched the now famous show Iron Chef, which was broadcasted on PBS Saturday nights. The show was in Japanese and featured 3 sub titles. One of which, the best one, was the broken english sub title. Ususally it did not make much sense, which added to the entertaiment value along with Chairman Takeshi Kaga. Then came Food Network in 1993
Emeril Lagasse - Bam! Rachel Ray & her dog boooo! Giada De Laurentiis - "Big Head" - She doesn't just cook in the kitchen! Ina Garten - "Fat Foot" - Paula Dean - "Spatchlur" Sandra Lee - Anyone can follow her lead Alton Brown - His show is great - Simple explainations
Then Cooking Channel in 2010
Hell's Kitchen with Chef Ramsay. Not only is he a chef, but a restuarantier.
Andrew Zimmern - I'm still not sure what to think of this eater.
Adam Richman - Man vs. Food - personal record 37-22, including team events: 48 wins for Man, 38 wins for Food
Herta Heuwer thinks jokes about German sausage are the wurst.
IF Yan Can Cook..
Perfection By: Pat Lincoln
Last but not least, we can not forget about M@'s favorite chef, Chef Tony and the Miracle Blade III Perfection Series. This just might be the greatest culinary commercial in history.
Chef Tony will show you how to slice and dice, cut perfect tomato slices each and every time, and he'll even cut the muffler off your truck right after with the same knife! It's unreal!
We are not sure how well Chef Tony can cook, but we know he can cut the shit out of anything!
By: Andrew Reinhold
When you think of all the great restaurants throughout history, La Portal stands out with their commitment to excellence, famous burritos and soon to be infamous tacos, set the standard for Mexican food in the Tri-Valley.
With their innovative food service ideas, like picnic tables inside, with no waitresses! Or running out of chicken or beer on the busiest days! You could always expect a tongue lashing from Miguel for paying with a credit card or sending back your food that was made wrong! But he knew how to keep his customers happy and coming back for more.
“Grapefruits” could go down as one of the greatest hires of all time. Her ability to brighten up a room allowed you to see the possibilities, and dream bigger dreams! She carried the team for years, and some believe her departure was the beginning of the end.
But the rebellious Miguel stayed in business for another decade with renegade style, getting married so his wife could do all the work and he could sit and bitch or bar hop down the main street.
I grew up eating at La Portal and as much as it sucks that I will never hear “Good Afternoon La Portal!” ever again. I am happy that I can truly say Good Afternoon!
“I AM LA PORTAL"
I just wish I had the grapefruits to prove it! Them is good eats!!!
Thee Hayward Ranch has to be one of the oldest places to eat in Hayward! With their thick juicy steaks & stiff cocktails, they’ve been a neighborhood favorite since 1948!
So if you’re in the mood for a hearty meal in an old world environment, stop in to the Hayward Ranch located at 22877 Mission Blvd in Hayward!
Japanese and Western sushi share the same 3 or 4 basic elements (raw fish, rice, condiments and seasoning) and preparation methods. Some differences are that Japanese sushi uses fewer ingredients while.Western sushi incorporates more ingredients and different styles.
It has been said the popularity of Western sushi is attributed to chef Ichiro Mashita and his California Roll, during the 1960s in Los Angeles, CA. Although some say American sushi is not “real sushi”, there is no doubt that westernization helped broaden the global popularity of sushi enjoyment in numerous countries and cultures.
Have you noticed most sushi chefs are men? Because women’s temperature runs higher, their hands get warm faster, causing the raw fish they handle to spoil quicker. Men have cooler temperature hands or a lower more consistent body temperature.
Early explorers to the Americas found indigenous people roasting meat over grills consisting of wooden frameworks resting on sticks above their fires.
Spanish explorer Gonzalo Fernández De Oviedo y Valdés, was the first know person to use the term "barbecoa" in print, in the 1526 Spanish Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española.
To create the perfect barbeque, Chef Grant starts by stacking charcoal briquettes in a pyramid formation to maximize air flow when lighting. Once charcoal is “white hot” or covered with ash, you can spread out to begin cooking.
Wilbur Lincoln Scoville
January 22, 1865 - March 10, 1942
The Scoville Scale is a standardized organoleptic measurement of capsaicinoid concentration (the pungency spiciness or heat) of chili peppers, or other spicy foods – developed in 1912.
The Scoville Heat Units (SHU) is a measurement of sugar-water. How much sugar-water needed to be diluted into a chili pepper mash to get to the point where you no longer feel the heat at all.