Page: 1 2 3 ... 21 22 23
nchristi
Moderator
Registered: 03-2004
Location: Hotel California
Posts: 13017
|
Quote
|
|
J-Cooking: どつちの料理ショー (Dotch Cooking Show)
Update (11/19/11): It appears that UTB will be removing Dotch from the air and replacing it with another program. The final episode of Dotch will air on Friday, November 25th.
Starts again on Friday, March 11th, 2011
Airs on UTB 18.2 on Fridays from 9:00pm to 10:00pm
With English subtitles
The Japanese cooking show Dotch is now subtitled in English. It is aired on station LA18 at 7:00–8:00p Pacific Time (immediately prior to Yoshitsune, the current taiga drama).
I especially enjoy this program because it gives a lot of background information on the foods that are featured. This includes how, where, and by whom the foods are grown, harvested, caught, and prepared. Essentially, it is a combined travelogue, cooking show, and history lesson. Additionally, each program contains mini-tours of famous (sometimes ancient) restaurants and food places that specialize in the featured foods, showing these local chefs preparing their specialties as their forebears did decades and decades previous.
This past weekend's food competition was between unagi (eel from local Japanese river), and hamo (pike conger, larger marine eels native to Atlantic waters). Not only was the variety of dishes and preparation interesting, but also it was fascinating watching how fishermen catch the unagi. (Large bamboo cut to 4-5 foot lengths, then lowered to the bottom of the river. The fisher returns the next day and carefully raises the bamboo horizontally, hoping the eel doesn‛t slide out as he raises the bamboo pipe from the river bottom. Fisher puts a net over one end, tipping the bamboo so the eel will slide into the net.) class blockquote Although eel has virtually disappeared from tables in the United States, it was one of the nation’s founding foods and is still highly valued in many places outside the States. —from a truly fascinating article in Gastronomica(If I'm not mistaken, Watanabe Ken was a guest panelist on this particular episode.)
Edit: Added English sub post icon.
Last edited by Hiroshi66, 11/19/2011, 11:24 am
|
4/11/2005, 6:43 pm
|
Link to this post
Send Email to nchristi
Send PM to nchristi
AIM
|
Hiroshi66
Admin
Registered: 02-2004
Location: Porter Ranch, California
Posts: 13779
|
Quote
|
|
…
Dotch Cooking Show is indeed a great one to watch. 3 Minute Cooking has lost its charm, especially since their dishes have become less and less appealing.
My favorite so far was yakinuku beef vs. Japanese Mountain Yam... it aired a few months ago. Very yummy to watch.
|
4/11/2005, 7:07 pm
|
Link to this post
Send Email to Hiroshi66
Send PM to Hiroshi66
AIM
|
hyunkyu
Member
Registered: 09-2004
Posts: 521
|
Quote
|
|
Re: Dotch Cooking Show
i enjoy watching this show its very funny and the food always looks great.
---
|
4/16/2005, 10:53 am
|
Link to this post
Send Email to hyunkyu
Send PM to hyunkyu
AIM
Yahoo
|
Hiroshi66
Admin
Registered: 02-2004
Location: Porter Ranch, California
Posts: 13779
|
Quote
|
|
…
I missed yesterday's episode, I just got back in time to watch Yoshitsune. What was cooked last night?
|
4/17/2005, 8:36 am
|
Link to this post
Send Email to Hiroshi66
Send PM to Hiroshi66
AIM
|
nchristi
Moderator
Registered: 03-2004
Location: Hotel California
Posts: 13017
|
Quote
|
|
Re: Dotch Cooking Show
Oh, it was cool. Osaka sushi v Katsu sandwich.
Main ingredient of Osaka sushi was conger eel (anago) and young sea bream. The sushi rice was a special type and flavored with really involved vinegars and other ingredients..
They went to Osaka and consulted with the #1 fisherman (45 years of experience). This was fascinating. The guy makes his own lures, consisting of very thin strips of a thin plastic. They are cut sort of like long, tapering triangles. The color of the plastic lure used depends on the weather. The colors vary from gold, blue, pink, white.... He tried one color and got a couple bites but the sea bream got away before he could land them. Suddenly the water current changed, so the fisherman changed to another color plastic for the lure. Bang! Hauled in more than twenty sea bream. (Oh, and he does it the Aozora way... a line held in his hands...no poles...one fish at a time.)
The Katsu sandwiches are made from a special yeast bread. The baker they used has been at it forever. Their bakery makes only 120-150 (?) loaves a day, people standing in line to purchase them. He and his son make the bread by themselves. No machines. He considers bread a "living thing" and has to be handled by a living person, not a machine. (A man after my own heart.)
The sandwich filling was "black pork," cream of the crop type pork. They marinate the pork in various way, flour it, egg it, put it in bread crumbs, then deep fry the filet. (Looks sort of like chicken fried steak.) This pork is particularly juicy. But the sandwich is also filled with raw cabbage, tomatoes, a few things like that. They also use special sauces made from fruit, curry, ginger (a million ingredients), or a mustard type sauce (no mayonnaise). The combination of flavors sounds weird but is considered "perfectly balanced."
Most of the sandwiches have the crusts cut off, then are cut into three rectangular pieces. They eat it from the end, so the width fits into the mouth easily.
During the show everybody was raving about the sandwiches but in the end the winner was the Osaka sushi. The losing chef, eating his Katsu sandwiches, said he is from Osaka himself, but was so disappointed that he will never eat Osaka sushi again!
|
4/17/2005, 7:09 pm
|
Link to this post
Send Email to nchristi
Send PM to nchristi
AIM
|
Hiroshi66
Admin
Registered: 02-2004
Location: Porter Ranch, California
Posts: 13779
|
Quote
|
|
…
Thanks for the recap, Nancy!
What would I try... the katsu bread substituting salmon instead of the pork - fish sandwhiches can be good with a side order of a few Osaka sushi. Combination.
|
4/17/2005, 8:48 pm
|
Link to this post
Send Email to Hiroshi66
Send PM to Hiroshi66
AIM
|
hyunkyu
Member
Registered: 09-2004
Posts: 521
|
Quote
|
|
Re: Dotch Cooking Show
there was two shows that i really enjoyed and that i now want to try the food that they made. The first one was they madea dish with mangos i dont quite remeber wut it was but thsoe mangos looked good. The second show was the one when they were making the sandwiches and they were huge they looked so good!!!!!!!!!!
---
|
4/18/2005, 5:52 pm
|
Link to this post
Send Email to hyunkyu
Send PM to hyunkyu
AIM
Yahoo
|
Hiroshi66
Admin
Registered: 02-2004
Location: Porter Ranch, California
Posts: 13779
|
Quote
|
|
…
I'm not a big fan of pork, so that's why I wouldn't really think of eating the sandwhiches. Unless its pork chops.
|
4/19/2005, 5:34 pm
|
Link to this post
Send Email to Hiroshi66
Send PM to Hiroshi66
AIM
|
eri 88
Member
Registered: 04-2005
Posts: 12
|
Quote
|
|
Re: Dotch Cooking Show
did anyone see the episode where they made that dessert with ripe strawberries in the center? it looked delicious wish i could eat strawberries like those I forgot what the other side was making but it had to do with sesami seeds. i used to watch it (before subs.) just to see the food and see their expressions
i had forgotten what time it was on so i haven't seen it for about 3 weeks
(i'm really bad with time or memory. don't know which, maybe both?
|
4/19/2005, 10:23 pm
|
Link to this post
Send Email to eri 88
Send PM to eri 88
Blog
|
Reply with smilies
Page: 1 2 3 ... 21 22 23
You are not logged in (login)
|