Philistine wrote:Deejay are you watching it in Japanese or in English? The reason I am curious is that it is not meant to be a practical cooking show that you watch to learn tips on cooking or practical cooking, (the English dubbed version anyway). It is purely meant to be a kitsch appeal show. Basically when translated and dubbed in English it is so bad it is funny, and that is why people watch it. Well that is the point of it in Australia, it is not intended to be watched as a cooking show, rather as an absurd kitsch show. There is a bit of an undertone where we laugh at the crazy Japanese, and their premise that someone would create a "Kitchen Stadium". Something like Takashi's castle.
I have watched quite a few episodes, but not for the food, that is awful, it is more for the asburd factor.
SURIMI ALK SNOW LEGS FLVRD
Ingredients: Fish protein contains one or more of the following: Pollack, and/or Pacific Whiting, Water, Wheat Starch, Sugar, Egg Whites, Sorbitol, Snow Crab Meat (wow, glad there was some in there! ), Contains less than 2% or less of: Salt, Tapioca Starch, Mirin (Rice Wine), Whole Egg, Soybean Oil, Sodium Pyrophospate, Brown Rice Syrup, Soya Lecithin, Glycern, Artificial Flavors (read: MSG), Carmine and Paprika for color, Canolia Oil and Hydrolized Gelatin. (probably the biodegradable casing shit to hold it all together)
Philistine wrote:One of my favourite tins at the supermarket is a no-name tin of pet food (I presume it is dog food, but I am not 100% sure), and all it says on the tin is "Meat with Chicken". I would have thought it was accepted that chicken was a subset of meat, but for some reason the express mentioning of chicken, as if it is some big fancy claim to be making, makes me question their meaning of the word "meat".
REdiculous wrote:I've been making a lot of pancakes lately and I finally figured out where the cake part of the name comes from. Apparently, if you make 'em thick enough, there's cake in there!
Kin wrote:^Can I put out a plug for target's brand of enamel covered dutch oven? It's $60 and has been my kitchen for the last year in college. *Everything* is cooked in that pot. Enamel/ceramic covering means slightly worse heat spread, but totally easier maintenance. I love that you have a regular dutch oven; I imagine that is nice for seasoning (and maybe extra iron :p if you're anemic)
Also, awesome home grown peppers (in training).
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