Cred

10 01 2009

I’m no chef, and that’s probably why you should never take my cooking advice.  But it seems as though you need to have a good reputation to garner any respect around the dinner table.  Let me explain. 

One of my favorite shows it Top Chef, and season 5 is currently showing.  And one of my favorites this year just got voted off.  His name is Eugene, and he was born in Hawaii and trained in kitchens in California, but never went to culinary school.  He started out as a dishwasher and worked his way up to being head chef in a restaurant.  To me, he’s already beaten the odds.  But this past week he made a dish that had everyone scratching their heads.  He used daikon, which is a Japanese root kind of like a radish.  He used a vegetable peeler to make thin strips of daikon and then cooking them like fettuccine and serving them with a tomato and basil sauce.  EVERYONE HATED IT.  I believe the sentiment was “What was he thinking?” by both the chef-contestants and the judges.  They made it sound like the worst food idea ever.  

But here’s the thing.  When I saw him introduce this dish I recognized it.  I saw it in the cookbook by Iron Chef Masaharu Morimoto (the most awesome chef in the world).  

It's my life's goal to eat at his restaurant.

I also saw him demonstrate the dish on Emeril Live.  Here’s a link to the recipe from Emeril’s show.  Here’s a video of the same demo on Martha Stewart’s show.

So here’s the question. Does Morimoto have enough authority that everyone gave him the benefit of the doubt, but Eugene doesn’t rate as much?  Or was everyone thinking “The old man’s gone crazy!” when his book came out?  Or didn’t they hear about this at all? 

Whatever.  I’m making this dish in the very near future to see if it is really that terrible of an idea.  I’ll keep you posted.

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