Cooking
Finally! We have some winners of Morimoto The New Art of Japanese Cooking. Congratulations to Tim, Shiree, Arlene, Julie and Melinda. Most of the answers were in an article in the September 2004 issue of Food & Wine magazine.
Here are the answers
1. According to Morimoto, in order for there to be creativity in the kitchen the chef must be_____ and _____
A. Relaxed and have fun
B. Focused and pay attention to detail
2. Which of the following is NOT featured in Morimoto The New Art of Japanese Cooking?
A. Frozen lettuce
B. Chocolate covered asparagus
C. Squid strawberry candy
D. Tofu souffle
3. In a magazine article Morimoto said "I keep cooked rice in my freezer and microwave it when I need it." To which Rachael Ray responded:
A. Wow, that just changed my life. I'm going to go home and start freezing my rice.
B. We have that in common, I do the same thing all the time!
4. Where can you find an instructional sushi video featuring Morimoto?
A. StarChefs
B. Epicurious See the video here and read the accompanying Q&A here
C. Culinary Institute of America
5. Morimoto once said "Sake makes everything more _____"
A. Tender
B. Sweet
C. Juicy
6. Who said "Morimoto is a rock star"
A. Mario Batali
B. Anthony Bourdain this is on the back cover of the book
C. Ferran Adria
7. According to Morimoto "For appetizers I top toast with fresh sardines and panko and bake it until the topping is crispy"
True
False Morimoto uses canned not fresh sardines in this quick recipe
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Cooking
Quiz Answers
Finally! We have some winners of Morimoto The New Art of Japanese Cooking. Congratulations to Tim, Shiree, Arlene, Julie and Melinda. Most of the answers were in an article in the September 2004 issue of Food & Wine magazine.
Here are the answers
1. According to Morimoto, in order for there to be creativity in the kitchen the chef must be_____ and _____
A. Relaxed and have fun
B. Focused and pay attention to detail
2. Which of the following is NOT featured in Morimoto The New Art of Japanese Cooking?
A. Frozen lettuce
B. Chocolate covered asparagus
C. Squid strawberry candy
D. Tofu souffle
3. In a magazine article Morimoto said "I keep cooked rice in my freezer and microwave it when I need it." To which Rachael Ray responded:
A. Wow, that just changed my life. I'm going to go home and start freezing my rice.
B. We have that in common, I do the same thing all the time!
4. Where can you find an instructional sushi video featuring Morimoto?
A. StarChefs
B. Epicurious See the video here and read the accompanying Q&A here
C. Culinary Institute of America
5. Morimoto once said "Sake makes everything more _____"
A. Tender
B. Sweet
C. Juicy
6. Who said "Morimoto is a rock star"
A. Mario Batali
B. Anthony Bourdain this is on the back cover of the book
C. Ferran Adria
7. According to Morimoto "For appetizers I top toast with fresh sardines and panko and bake it until the topping is crispy"
True
False Morimoto uses canned not fresh sardines in this quick recipe
FOOD
- Luckyrice Comes To San Francisco
I don't write about events very often, especially ones I haven't been to before, but I'm excited to tell you about LUCKYRICE, an Asian food and drink festival coming to San Francisco. LUCKYRICE was created by Danielle Chang a Bay Area...
- Why Do You Cook, Eric Gower?
Eric Gower's food excites me. His approach to cooking is creative and fresh. Like me, he loves to play with ingredients and find new and different ways to use them. Having lived in Japan, he often combines Western style techniques with Asian ingredients...
- Second Chance To Win Morimoto
Looks like my quiz has really stumped you! No one got all the answers right, and only one person was even close. But I really do want to give away copies of Morimoto The New Art of Japanese Cooking. So I'm giving the answers to two of the questions...
- Using Japanese Ingredients Anew
While I love going out for Japanese food, I would never make it at home. And neither would Eric Gower, the "Breakaway Cook". At a recent dinner and cooking demonstration the cookbook author and private chef explained that when he lived in Japan he could...
- March Bon Appetit
I am a cooking and food magazine junkie. I get so excited when a new magazine arrives I usually read it cover to cover. Or at least scan it cover to cover. This month's Bon Appetit is fantastic. There are so many great articles and recipes I can't...