Voiceover of Eat Drink Man Woman

Justin Nguyen

Ms. Li

English 101-005

12 October 2016

Eat Drink Man Woman Voiceover

Tone: must give a solid message on the importance of these traditions.

Voiceover: French man, (Can you guess?)

If I don’t like it, I don’t swallow. So let’s begin this cooking session.

The man prepares the fish whole which is fantastic as most of Western chefs know that it imparts more flavor into the filet instead of just cutting the filet ahead of time, yet most customers prefer to only be served the filet instead of the whole fish. Even Gusteau knows this.

By scoring the squid, he tenderizes the flesh like any Michelin star chef would do, at least a good French chef.

I admire his skills with a sharp half inch steel blade as I do not see many chefs use a cleaver, but a regular kitchen knife. The precisions through every component of cutting seems to highlight the natural shape of the food unlike the blather I see from the new trendy restaurants.

By marinating the pork in the sauce, he builds a wonderful layer of flavor in the meat as it fries in the wok. This is much better than bland British cuisine. My my, the glossiness of that caramelized skin.

The steaming of the mushrooms seems much easier this than our old style of “en papillote” (in parchment).

When he cooks the sauce, the flavor intensifies into a delicious, rich syrup for the steamed dish like a demi glaze.

Usually, I see chefs carve the raw chicken into its main components of breast, wing, and etc. He prepares it with less elegance than my fellow Frenchmen, but it fits in the pot.

The poaching chicken sucks the wonderful flavor of the broth especially with the wet parchment on top because the flavor builds as the chicken cooks.

He even uses natural rock salt which often imparts great flavor even just as salt. Fancy salt may cost up to hundreds of euros.

Two cleavers seem much to just grind up the mince, but he does create a funky beat, no?

The precisions with the pastry and the filling becomes the envy of any stubborn, deranged Italian chef.

Even I am jealous of the cuisine as it combines many western traditions into Chinese ingredients. Each dish holds layer of flavors with much heart like my mother’s ratatouille from that dang rat. Before, I commonly exhibit my disinterest of Chinese cuisine as nothing more than frivolous waste of time. Now that I see what Gusteau really meant from anyone can cook as in a cook can come from anywhere even in the back alleys of China. I will be returning soon, hungry for more.

Works Cited

“Anton Ego (Character).” IMDb. Accessed October 11, 2016. http://www.imdb.com/character/ch0009859/quotes.

Summaries of Bizarre Foods with Andrew Zimmern and Martin Yan's Chinatown

                In Bizarre Foods with Andrew Zimmern, the “Sicily” episode, Andrew Zimmern explores the cultural culinary identity of Sicily. He explores the food markets to discover the heart of the Sicilian people within the many stalls of Sicily. His utilizes many “American traditions” to compare how the Sicilian and American customs are not that different. Even in Sicily, there is street food and fancy restaurant food; each culinary aspect pays homage to the central heart of Palermo and Sicily. At al lthe restaurants, the food comes from the local area and local people prepare these dishes in the same essence of the original.

                Sicilians even celebrate an entire festival for a vegetable, artichoke. They fry it, bake it, grill it, and “ice cream” it. Even tradition sometimes changes to new ideas and only creates another way to enjoy those traditions. Along with the same line, Sicilians still cling on to age old recipes and traditions from fish sperm to chocolate rabbit. Zimmern understands the importance, food holds in Sicily as more than just food, but as a connection between family, friends, and home. Then, of course, foreigners should try new foods to immerse themselves into the unique culture Sicily holds from the depths of the ocean to the homes of Sicilian princes.

                In Martin Yan’s Chinatowns, “Chinatown Market” episode, Martin Yan explains the culture of Chinese cuisine in the United States through San Francisco’s Chinatowns. The Chinatowns still hold many of the essence of Chinese culture for immigrants through the produce and butchers that still operate familiarly to their counterparts in China. Chinese food requires fresh produce to the best results which allows for local farmers to benefit from produce Chinese people use. Chinatowns also carry the supplies and material needed to make these traditional recipes.

                The result of Chinatown comes from the success stories of Chinese immigrants in the United States. Chinese immigrants create new opportunities in the US and bring their traditions and culture to their new home. When Martin Yan starts cooking, he uses similar techniques that would be found in Western cooking. This similarity shows the certain knowledge that transcends culture as all people want to make delicious food. Yan’s cooking also highlights the need for balance of flavor as many ingredients are used to create more complexity in flavor using different types of sauces and herbs. Sometimes, Yan uses western ingredients to add flavor like ketchup or balsamic vinegar, so it shows the American-Chinese fusion of traditional Chinese dishes and how these dishes still retain their originality.

Research Proposal Reflection

                In the grand context of trying to start my own food blog, I really must actually define what is molecular gastronomy. Most people do not know what the term means and how it relates to food. Also, I should also listen to advice on actually nitpicking my blog such as with the name of the blog which I have not done yet. Even with all that information ready for the blog, I need to explain why I’m writing this blog as I did explain the implications of it, but I never explained why I wanted to discuss this.

                When discussing my topic with other people, I realize that my topic is very unknown to some college students as some college students do not know how to cook or do not like the sciences. When writing the blog, I need to appeal to people’s sense of curiosity with fun “mini experiments” that capture the entire spirit of molecular gastronomy. I watch numerous programs about this topic, so I already understand the notion of it, while other people need an explanation of why should they care about this. I only thought that the blog would just inform people about molecular gastronomy, but now it might be more about breaking the barriers that stand between the audience and topic like clarifying misconceptions and explaining the relevance of the topic to cooking.