David T. Cole April 8, 2014 Share April 8, 2014 Discuss Dining With The Chef here! Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/
David T. Cole April 8, 2014 Author Share April 8, 2014 Authentic-y! Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-26991
Milz April 8, 2014 Share April 8, 2014 (edited) Thank you, thank you, thank you! I bet this is the only show from Japan, produced in Japan, broadcast from Japan featuring real Japanese chefs cooking Japanese food in the forums. Thank you, thank you, thank you!!!!! Editing to add a little blurb about "Dining with the Chef". It's shown on NHK world and streamlined on their website (http://www.nhk.or.jp/dwc/). It's really 2 shows in one, alternating between "Rika's Toyko Cuisine" episodes and "Authentic Japanese Cooking" episodes. Both introduce viewers to Japanese cuisine (aka "washuko") beyond sushi and teriyaki. Edited April 25, 2014 by Rhondinella Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-27044
Milz April 17, 2014 Share April 17, 2014 Fish-free sushi is on schedule for Sunday-Monday. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-39130
Anosumimasen April 24, 2014 Share April 24, 2014 Well, I made it. I had to re-register though. The no fish sushi was a rerun, wasn't it? I take a Japanese omlet in my lunch bento a couple of times a week. I put sesame seeds and nori in it. I'd like the red bean dessert soup too, since I love red bean filled sakura mochi. NHK is off air here for some reason. There are certain times of the year when the satellite broadcast is messed up. I think this happened last year at this time. So I may have to watch it this week on the website. Not as comfy as curled up on the couch with my dog! Looks like this week it's Chakin Sushi. Whether it's Saito or Rika and Dumbo I don't know. Do you think Saito likes his mature new sidekick better than those silly girls? I wonder. He seemed to get off on the adoration. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-46714
Milz April 25, 2014 Share April 25, 2014 Hey, you made it! :-) The fish free sushi wasn't a rerun, at least I don't think it was. The suggestion to use lettuce instead of nori made the sushi look more like Korean lettuce wrapped dishes. Patrick seems to be getting worse with each episode. Everything is "WOOONNNE-derful" or "Ah-MAAAAAAY-zing". Shut up and let Rika get on with the food. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-48639
Milz April 25, 2014 Share April 25, 2014 Re-run of Chakin Sushi. Saito does a good job plating food. It doesn't look forced. His chakin sushi is scary because it's too pretty to eat. So far, I'm liking the new host. At least she doesn't seal clap...........yet. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-48645
Milz April 25, 2014 Share April 25, 2014 suma, how long do you typically have problems viewing NHK? Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-48648
Rhondinella April 25, 2014 Share April 25, 2014 I've never seen it, so someone give me a pithy epithet for the title. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-48757
Milz April 25, 2014 Share April 25, 2014 I've never seen it, so someone give me a pithy epithet for the title. yikes! Can you give us some time to think one up? Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-48846
Milz April 29, 2014 Share April 29, 2014 Maybe "sake to me" or "fugu me" (Homer Simpson quote)? Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-53160
Anosumimasen April 30, 2014 Share April 30, 2014 She does seem to be overpronouncing her consonants like Seira though. But that's ok. She's a lot more professional. The sushi platter was gorgeous. The website doesn't say who's on next week, but it's swordfish. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-54478
Anosumimasen April 30, 2014 Share April 30, 2014 I can't see Patrick worrying about what to make for his kids. Too busy admiring himself in the mirror. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-54484
Milz April 30, 2014 Share April 30, 2014 I can't see his kids and friends thinking that he can cook because he hosts a cooking show! Okay, on occasion he slices onions or something and maybe he might bread something, but Rika does the cooking. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-54855
Milz April 30, 2014 Share April 30, 2014 I don't mind her overpronouncings consonants. She's not seal clapping and she's not obvious about reading the cue cards, so it's okay. It's a Saito swordfish next week. I mentioned it above, but Saito does a really, really, really good job of plating the food. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-54882
Milz May 6, 2014 Share May 6, 2014 Rika's teriyaki sauce is a 1:1:1:1 (soy, mirin, sake, sugar) ratio http://www.nhk.or.jp/dwc/recipes/detail/41.html Saito's teriyaki sauce uses less sugar and slightly less soy sauce than mirin and sake http://www.nhk.or.jp/dwc/recipes/detail/66.html I wonder if Saito's is less sweet and more savory. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-63025
Anosumimasen May 7, 2014 Share May 7, 2014 The fish looked delicious. I've never had fish in a teriyaki sauce, and will try it maybe this weekend. I think I remember Rika saying her sauce came from her mom. I had to google how much. 40ml is, about 2 3/4 T. I've never made Rika's, but I think I'd prefer Saito's. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-64057
Milz May 12, 2014 Share May 12, 2014 The sesame dipping sauce looked good-----probably will be good for chicken or pork. I'll have to look for the sichuan bean paste at my local international markets. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-70252
Anosumimasen May 14, 2014 Share May 14, 2014 I make chilled soba alot during the warm months, but I've only made hot udon in broth. Usually for Tempura Udon. I'll give that sauce recipe a try, for sure. I make ginger beef or pork all the time. I get the paper thin sliced meat at the Asian market.The salted kombu sounds interesting, and since I make dashi broth at least once a week, I think I'll try making it with the leftover kombu. Did you notice what Mr. Uhmaaaazing was wearing before he donned his apron? He had a long thing hanging off his shirt. It looked like he had an untied bow tie tucked in his fly. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-72639
Milz May 27, 2014 Share May 27, 2014 New episode next week: kara age chicken wings (my nephews will love that!) Looks like Saito will bone the chicken wings too. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-89485
Anosumimasen June 2, 2014 Share June 2, 2014 Did you see the Washington, D.C. special? I loved the restaurants and the Japanese grocery they went to. Those chicken wings looked delicious. I think I'd like both sauces too. Never had miso and mayo, but I bet it's tasty. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-98339
Milz June 2, 2014 Share June 2, 2014 I saw the DC special and I'm rather miffed. Chef Saito cooked for US fans of the show. Yet, they omitted to invite us. We who introduced Television Without Pity to Dining with the Chef. We who introduced Previously.tv to Dining with the Chef. We who keep this chatter alive about one of the best cooking shows in tv today. Oh well, I guess that's what we get for snarking about Seira's walrus clapping and Patrick's overall demeanor. Anyhow, I liked the Saito's idea of a savory baked Alaska (substituting the cake and ice cream with the red snapper and using a savory meringue)---very original. And I never knew those cherry blossoms were edible. I suspect fans of Dining will rush over to DC next spring and collect the blossoms to salt. The wings looked really good. I wonder if I can get a hold of those peppers, because those aren't supposed to be spicy. I saw a really interesting recipe over the weekend where you take a hot chili pepper (like those thai peppers), fill them with a shrimp stuffing, wrap in an egg roll wrapper and deep fry. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-99647
Anosumimasen June 3, 2014 Share June 3, 2014 Good point! Chef Saito does not appreciate our efforts. Could we shoot him an email? He needs to know who his peeps are. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-101997
Milz June 3, 2014 Share June 3, 2014 I bet those "fans" dining with him read our TWoP thread too. IF those "fans" were really "fans" of Dining and NHK they would have known proper chopstick etiquette and wouldn't be pointing them at this thing or at that thing. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-102446
Anosumimasen June 4, 2014 Share June 4, 2014 Ooh, I noticed that too. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-104848
Milz June 9, 2014 Share June 9, 2014 (edited) Did you notice what Mr. Uhmaaaazing was wearing before he donned his apron? He had a long thing hanging off his shirt. It looked like he had an untied bow tie tucked in his fly. This is why we will NEVER be invited to a Dining with the Chef fan event. lol....My favorite outfit of his was a pink shirt under that black apron. He looked like Lucy Ricardo sans red hair. New episode for next week: deep-fried stuff on skewers. Edited June 9, 2014 by Milz Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-117101
Anosumimasen June 9, 2014 Share June 9, 2014 Patrick is changing things up! He actually said "maaarvelous" instead of "wuuunderful" last night. Fried things sound good. I made tempura udon last week. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-117566
Milz June 16, 2014 Share June 16, 2014 That was a good episode. I liked the Rika's idea of pairing each skewer to a wine. The matcha sauce on vanilla ice cream sounded good (especially since it's in the 90s here!) Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-132978
Anosumimasen June 23, 2014 Share June 23, 2014 I think tonight was a rerun, but it's always fun to watch an expert filet a fish.. I laughed out loud when Yu told Chef Saito he was getting worked up. She has really big eyes that remind me of a manga or anime character. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-147738
Milz June 24, 2014 Share June 24, 2014 I like Yu. New episode this week--beef with potatoes. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-151446
Anosumimasen June 26, 2014 Share June 26, 2014 Me too., She's professional and competent. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-155709
Milz June 26, 2014 Share June 26, 2014 And she doesn't seal clap. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-156511
Milz June 30, 2014 Share June 30, 2014 I don't think the kids will go for octopus and watercress salad. They might go for shrimp and watercress-lettuce salad. I don't think the kids will go for octopus and watercress salad. They might go for shrimp and watercress-lettuce salad. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-165380
Anosumimasen July 11, 2014 Share July 11, 2014 I agree. Most American kids would run. The show wasn't on last week, but there is a new Asian cuisine show coming up in a couple of weeks. I can't remember the name, but it looks like they're starting out in Cambodia. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-193073
Milz July 14, 2014 Share July 14, 2014 The squid and cucumber salad last night looked good. But we'll have to substitute shrimp for the squid at my house. Is this new show on NHK? Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-198558
Anosumimasen July 19, 2014 Share July 19, 2014 We would eat all that. Rare chicken livers excepted. Although I like them, I don't want them bloody. And they have to be organic. I soak them in milk too to remove bitterness. Then tossed in flour and fried in butter or curried. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-212903
Milz July 21, 2014 Share July 21, 2014 I like chicken livers, but I don't understand the "pink" trend with them these days. I've watched other cooking shows recommending "pink" chicken livers rather than fully cooked ones. *shivers* Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-217674
Milz July 21, 2014 Share July 21, 2014 New episode: Soba It's listed as an "artisan's edition", so if Saito isn't on, we'll start a new thread for "artisan editions". Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-217681
Anosumimasen July 26, 2014 Share July 26, 2014 Chicken livers aside, are you watching Asian Travelogue tonight? Parts one and two. They are in Cambodia. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-231694
Anosumimasen July 26, 2014 Share July 26, 2014 No idea what Artisan's Edition is, but I'll be watching. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-231696
Anosumimasen July 28, 2014 Share July 28, 2014 I really liked Chef Inouye. Very laid back and modest, unlike Saito, who can be pompous. Yu was lovely too. Although it would be fun to try to make soba, I don't own any of the equipment, nor do I have enough counterspace to roll out something that large. I love eating it though. One of our favorite ways is Tempura Soba. I never knew that they made a soup at the end out of the leftover mori tsuyu and the soba water and condiments. Great way to use up every drop! I loved this episode. I hope they do more Artisan Editions. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-236551
Milz July 28, 2014 Share July 28, 2014 That was interesting. I especially liked how he rolled the dough into a cone then flattened out the tip to make a disc. Maybe I can use that same technique for pie dough? Right now I'm pushing the dough together to make a disc. I'll give it a try the next time I make pie. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-237677
Milz July 28, 2014 Share July 28, 2014 I missed it. Cat got ill and we had to bring her to the vet. :-( Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-237683
Milz August 4, 2014 Share August 4, 2014 I thought the toasted nori wrap was interesting. Looks like a Rika episode next week. BTW, I made a pie crust using the soba noodle disc forming and rolling technique. It worked. But I need practice. lol. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-259489
Milz August 11, 2014 Share August 11, 2014 the edamame and scallop pasta looked good! Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-280125
Anosumimasen August 16, 2014 Share August 16, 2014 It looked delicious! I don't know about eating half raw scallops unless they're sushi grade though, and that could be pricey. I'll look into it when I go to the fish store this weekend. We're back to Saito on Sunday with another salad. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-294062
Anosumimasen August 19, 2014 Share August 19, 2014 Saito's steak sauce was wild. Umeboshi, umeshu, soy sauce, butter and ground sesame seeds. I'm so curious that I'll have to give it a try. I'm sure I can get salted plums at the Asian market, but where to find that liqueur or what to substitute for it, no idea. Plum wine, maybe? I'll call around to see if I can find the real thing. 1 Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-301176
Anosumimasen August 25, 2014 Share August 25, 2014 Another rerun. Quite an outfit Patrick had on. Sheer cardigan over a striped shirt with some kind of long tie or something hanging down. While he was slooooowly peeling the ginger with that big knife, I wanted to yell "use a spoon!". That's how I do it and it really works well. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-319360
Milz August 25, 2014 Share August 25, 2014 Another rerun. Quite an outfit Patrick had on. Sheer cardigan over a striped shirt with some kind of long tie or something hanging down. While he was slooooowly peeling the ginger with that big knife, I wanted to yell "use a spoon!". That's how I do it and it really works well. Omigod, you noticed it too! It looked like he was wearing a pre-teen girl's cardigan. I use a spoon too. Much safer than holding a big knife and paring it. Next week will be California rolls. The sides look interesting. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-319490
Milz August 27, 2014 Share August 27, 2014 I've seen fresh umeboshi plums at an Asian market once. There is a Japanese plum wine. I haven't tasted it but it might substitute well. Link to comment https://forums.primetimer.com/topic/5628-dining-with-the-chef-general-discussion/#findComment-326204
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.