as babies, most of us regularly ate and bathed in our food at the same time. and even though we are all adults (some more than others), i think a small morsel of that glorious messy-eater mentality remains in each and every one of us, regardless of how cultured, well-preened, and properly educated we may be. somewhere deep inside, we all have a soft spot for getting really super messy at meal time.
it follows, therefore, that there are very few people in this world who don’t enjoy a good chicken wing.
how do those iron chefs do it?
super chefs have some sort of sixth sense that allows them to recognize the exact weight of each ingredient required to prepare a single portion of their dish. when they pull the curtain off the secret ingredient in kitchen stadium, i like to think the iron chefs are thinking “ok, i’ve got this licked. i’m going to need one scallop, two figs, 3 grams of cheese, 5 ml of wine, and a 20cm strip of phyllo dough per plate.” i think maybe it is a gland or extrasensory organ we normal humans just don’t have.
regardless, the portions come out perfect every time. nobody has leftovers on iron chef. the members of the celebrity scoring panel never take home extra black truffle and snow crab terrine to microwave the next day.
or do they?
this post is going to start with a little bit of unadulterated praise.
most chefs who prepare washoku in a restaurant setting have a truly incredible attention to detail, which can encompass everything from the taste of their dish to the geometry of their plating. as is the case with a lot of facets of life in japan, there seems to be a tried and true method behind most japanese recipes. some of these methods are easily explained and demonstrated, while others seem, for lack of a better word, almost magical.
i often find myself in childlike awe when watching a few of my japanese friends cook their specialty dishes. watching pros prepare foods like slow-simmered fish heads, deep sea angler hot pot, or dozen-egg rolled omelettes is mind-blowing. of course the end product tastes great. but the freshness and simplicity of the ingredients they use necessitates a borderline superhuman culinary sense. a culinary sense which can only be acquired through (what i assume to be) trial and error.
that being said, i am not japanese. i have the attention to detail required to cook complex japanese food, and on occasion i even use it. but i like to cook on the fly. i’m not much one for patient measuring, complex kitchen tools, or difficult techinques. i have a very deliberate personal style when it comes to cooking.
sometimes, that style involves getting drunk, nearly cutting off my fingers, forgetting that the stove is on, and starting a fire in my kitchen.
some sandwich traditions are time-honored. they whether the ages, beat the odds, and become immortalized in the proverbial sandwich hall of fame. they become so famous we can no longer imagine a world without them. everybody knows their names by heart. names like blt, reuben, hot ham and cheese, and club sandwich.
but this post isn’t about their stories. this post is about the other guys. the underdogs. this post is about one of the sandwiches which is still fighting the good fight, climbing the ladder to infinite fame and eternal sandwich recognition. this post is about a sandwich which has faced countless obstacles and still kept on keeping on.
this is the sad sad story of the chicken cutlet.
julius caesar. the emperor, the legend, the man. he was a politician, a general, a passionate lover, and a poet. he conquered gaul, unified the roman empire, and was murdered by a bunch of guys in togas.
he was a man of many great titles and impressive deeds. but the question remains: was he a chef? and if he wasn’t, just who is behind the deliciousness that is caesar salad?