[Discussion] Bambino
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Your right the ones at arashianfile are raw I downloaded the first segment and played it in VLC no subs. I was just surprised that a hard sub version would be released by B.O.N on Clubbox before soft subs.kiki wrote:yay, finally, but if hardsub coming out, soft would come out too. so wait a little bit and at arashianfile, i think that one is raw.
The one currently on BON's CB is RAW, the file will indicate if it is Hardsubbed because it will be labeled. We will release both softsubs and hardsubs. softsubs will be posted here, as well as the hardsubs. And of course will be availble in our CB.Eternal Snow wrote:eeh?? O.O the hardsubbed version is out on clubbox?? is it not goin` to be posted here????
Thanks a lot xKiMix for letting us know, thats great news!xKiMix wrote:The one currently on BON's CB is RAW, the file will indicate if it is Hardsubbed because it will be labeled. We will release both softsubs and hardsubs. softsubs will be posted here, as well as the hardsubs. And of course will be availble in our CB.Eternal Snow wrote:eeh?? O.O the hardsubbed version is out on clubbox?? is it not goin` to be posted here????
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yeah.. thanks 4 letting us know.. we`ll be patiently waiting 4 them..Bodhi wrote:Thanks a lot xKiMix for letting us know, thats great news!xKiMix wrote:The one currently on BON's CB is RAW, the file will indicate if it is Hardsubbed because it will be labeled. We will release both softsubs and hardsubs. softsubs will be posted here, as well as the hardsubs. And of course will be availble in our CB.Eternal Snow wrote:eeh?? O.O the hardsubbed version is out on clubbox?? is it not goin` to be posted here????
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I just read that there's a spinoff drama being aired on the official site. It's being shown in 3-minute episodes after each TV ep, and it focuses on the minor characters.
Unfortunately, it's only accessible if you have a Japan-based IP address.
Unfortunately, it's only accessible if you have a Japan-based IP address.
Yeah , I got an error message trying to see what that was earlier this week. I hate the fact that countries are blocking stuff left and right. D:kidmigz wrote:I just read that there's a spinoff drama being aired on the official site. It's being shown in 3-minute episodes after each TV ep, and it focuses on the minor characters.
Unfortunately, it's only accessible if you have a Japan-based IP address.
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thank you so much!can`t wait for the subs to come out!lol i`ve seen the first ep as a raw and i really can`t wait to see it with subs too so that i can understand everything!no pressure meant but can i ask in what state are u with the subs? thanx in advancexKiMix wrote:The one currently on BON's CB is RAW, the file will indicate if it is Hardsubbed because it will be labeled. We will release both softsubs and hardsubs. softsubs will be posted here, as well as the hardsubs. And of course will be availble in our CB.Eternal Snow wrote:eeh?? O.O the hardsubbed version is out on clubbox?? is it not goin` to be posted here????
on the other hand the 2nd ep has been already aired so later today we`ll have the raw for it!
Last time i checked, its already in the editing stage.lee`s little alien wrote: thank you so much!can`t wait for the subs to come out!lol i`ve seen the first ep as a raw and i really can`t wait to see it with subs too so that i can understand everything!no pressure meant but can i ask in what state are u with the subs? thanx in advance
on the other hand the 2nd ep has been already aired so later today we`ll have the raw for it!
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BTW people.
Screencaps posted over at Hakata Ben.
http://community.livejournal.com/hakata_ben/
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B.O.N fansubs released the subs for the first ep!!!!
here`s the link to the thread:
http://www.d-addicts.com/forum/viewtopic_47764_0.htm
be sure to thank them for all their effort!
here`s the link to the thread:
http://www.d-addicts.com/forum/viewtopic_47764_0.htm
be sure to thank them for all their effort!
oh my...
From the spoilers by 8thSin & Archaenon, ep2 sounded sooo good
Would love to feel what you guys felt watching it but my nihongo skills is very lacking ^^;;;.
Ive also read accounts of others crying watching the same scene 8thSin mentioned.
A drama that suceeded in bringing out strong feelings from the audience (seasoned drama watchers) must be good.
I guess I'll succumb to temptation & just watch it raw then
From the spoilers by 8thSin & Archaenon, ep2 sounded sooo good
Would love to feel what you guys felt watching it but my nihongo skills is very lacking ^^;;;.
Ive also read accounts of others crying watching the same scene 8thSin mentioned.
A drama that suceeded in bringing out strong feelings from the audience (seasoned drama watchers) must be good.
I guess I'll succumb to temptation & just watch it raw then
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i`ve just finished watching the first ep with subs and the second one as a raw!it really is a good dorama lol when i watched the 1st ep without subs i kinda misunderstood the whole thingbiniBningPunkista wrote:whaa... its out its out!!! hontou ni arigatou gozaimasu lee`s little alien for the info!!!! can't wait to watch it ;)
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speaking of italian food... I was reading Arashi Vox's comments on bambino... there's some italian arashi fans there... anyway, I found the following conversation funny:
" 1 hour!"
that's how long it took me to figure out how to correctly spell...
capo cameriere
af;dskljk;lasdfj;asjdf
BAMBI~NO!
i can't figure out ANY of the food names or the italian words.
omfg how is anyone supposed to sub.
i guess i can just skip all the italian foods and words since the japanese didn't bother to translate them either
thank god for all the cooking and no talking scenes in BAMBI~NO
Yumiko212 wrote:
Oh..i'm Italian...
I laugh as well as how much I feel them to speak in Italian XDD Moreover many pietanze that name, do not exist in Italy! The beautiful thing is when they say "Cominciate a Lavorare!" that it means "We begin To work! "and all answer " Bene! " that it means " Well ! "
ahhhh jun is very niceee *__*
嵐 wrote:
can you guys look over these words for me?
tagliatelle
carpaccio di pesce
verdure miste
spaghetti al ragu di pesce spada
spigola ala griglia
spaghetti alla panna cruda
bistecca alla fiorentina
alpasta misto
farvia vongole
porta
arrosto di maiale
panata de pese
brodo
Yumiko212 wrote:
Ok :
tagliatelle
carpaccio di pesce
verdure miste
spaghetti al ragu di pesce spada
spigola ala griglia --> spigola alla griglia
spaghetti alla panna cruda --- > Spaghetti alla bagna cauda ( bagna cauda is Piemonte's food , but don't eat whit spaghetti )
bistecca alla fiorentina
alpasta misto ---> antipasto misto
farvia vongole --> fave e vongole
porta ---> it's means " to deliver "
arrosto di maiale
panata de pese ---> panata di pesce
brodo
( background rumors says " spaghetti alle vongole e sale ,via pronto al banco " )
stinger wrote:
you're subbing?? thanks a lot!!! ^___^
I'm really having a good time watching Bambino... I nearly fell from the chair form the shock when I heard "Spaghetti alla bagna cauda", cause it's a dish from my region, and it's really awful!!! Poor guests, they're trying to poison them... XDD
I was expecting to hear more common dishes, like "spaghetti al pomodoro" e "lasagne" but this... it's really gonna be interesting!! ^__^
btw if you have problems with the names I'll be happy to help you too!! I'm italian too, like Moni and Fede (friends form university btw ) and Yumiko.... All you have to do is just ask!! ^^
ayisse replied to 嵐’s comment:
I have some italian words (and I cook) ehehe..some of the terms I think are names of dishes that don't translate to anything..
tagliatelle : Emilia-Romagna pasta (just a type, like spaghetti or macaroni)
carpaccio di pesce : fish carpaccio (raw appetizer that is usually out of beef)
verdure miste : mixed verdure
spaghetti al ragu di pesce spada : spaghetti bolognese with swordfish
spigola ala griglia : grilled spigola (?)
spaghetti alla panna cruda : if this really is bagna cauda, I've eaten it, it's a vegetable dip hahaha.. Vegetable dip spaghetti??
bistecca alla fiorentina : fiorentina beefsteak (this is yummy)
alpasta misto : mixed appetizers or mixed antipasto
arrosto di maiale : roasted pig ?
panata de pese : pese is pesce for fish so I think it's fish bread soup
Verdure Primavera: primavera is a type of pasta sauce (I still don't know what verdure is o_O)
nana_komatsu7 wrote:
ehm not "arrosto" di maiale but ARISTA di maiale ^^
hachiko
hachiko wrote:
Thank you for subbing!!!
I'm italian too...it's amazing to hear japanese actors speaking italian, even thou sometimes I don't understand what they say :-P of course I will help you if you need, just ask ^__^
@ayisse:
verdure means vegetables...but verdure primavera, well, I think they just invented it :-D
spaghetti alla bagna cauda don't exist at all!!! bagna cauda is a dish on its own (I really hate it) but please don't even try to eat it with spaghetti, that must be awful O___O my friends and I fell from the chair from laughing when we heard it :-D
arrosto di maiale is roasted pig, correct ;-)
Sakura Mars wrote:
i totally heard capo cameriere as "campo camedie"
LOL!
" 1 hour!"
that's how long it took me to figure out how to correctly spell...
capo cameriere
af;dskljk;lasdfj;asjdf
BAMBI~NO!
i can't figure out ANY of the food names or the italian words.
omfg how is anyone supposed to sub.
i guess i can just skip all the italian foods and words since the japanese didn't bother to translate them either
thank god for all the cooking and no talking scenes in BAMBI~NO
Yumiko212 wrote:
Oh..i'm Italian...
I laugh as well as how much I feel them to speak in Italian XDD Moreover many pietanze that name, do not exist in Italy! The beautiful thing is when they say "Cominciate a Lavorare!" that it means "We begin To work! "and all answer " Bene! " that it means " Well ! "
ahhhh jun is very niceee *__*
嵐 wrote:
can you guys look over these words for me?
tagliatelle
carpaccio di pesce
verdure miste
spaghetti al ragu di pesce spada
spigola ala griglia
spaghetti alla panna cruda
bistecca alla fiorentina
alpasta misto
farvia vongole
porta
arrosto di maiale
panata de pese
brodo
Yumiko212 wrote:
Ok :
tagliatelle
carpaccio di pesce
verdure miste
spaghetti al ragu di pesce spada
spigola ala griglia --> spigola alla griglia
spaghetti alla panna cruda --- > Spaghetti alla bagna cauda ( bagna cauda is Piemonte's food , but don't eat whit spaghetti )
bistecca alla fiorentina
alpasta misto ---> antipasto misto
farvia vongole --> fave e vongole
porta ---> it's means " to deliver "
arrosto di maiale
panata de pese ---> panata di pesce
brodo
( background rumors says " spaghetti alle vongole e sale ,via pronto al banco " )
stinger wrote:
you're subbing?? thanks a lot!!! ^___^
I'm really having a good time watching Bambino... I nearly fell from the chair form the shock when I heard "Spaghetti alla bagna cauda", cause it's a dish from my region, and it's really awful!!! Poor guests, they're trying to poison them... XDD
I was expecting to hear more common dishes, like "spaghetti al pomodoro" e "lasagne" but this... it's really gonna be interesting!! ^__^
btw if you have problems with the names I'll be happy to help you too!! I'm italian too, like Moni and Fede (friends form university btw ) and Yumiko.... All you have to do is just ask!! ^^
ayisse replied to 嵐’s comment:
I have some italian words (and I cook) ehehe..some of the terms I think are names of dishes that don't translate to anything..
tagliatelle : Emilia-Romagna pasta (just a type, like spaghetti or macaroni)
carpaccio di pesce : fish carpaccio (raw appetizer that is usually out of beef)
verdure miste : mixed verdure
spaghetti al ragu di pesce spada : spaghetti bolognese with swordfish
spigola ala griglia : grilled spigola (?)
spaghetti alla panna cruda : if this really is bagna cauda, I've eaten it, it's a vegetable dip hahaha.. Vegetable dip spaghetti??
bistecca alla fiorentina : fiorentina beefsteak (this is yummy)
alpasta misto : mixed appetizers or mixed antipasto
arrosto di maiale : roasted pig ?
panata de pese : pese is pesce for fish so I think it's fish bread soup
Verdure Primavera: primavera is a type of pasta sauce (I still don't know what verdure is o_O)
nana_komatsu7 wrote:
ehm not "arrosto" di maiale but ARISTA di maiale ^^
hachiko
hachiko wrote:
Thank you for subbing!!!
I'm italian too...it's amazing to hear japanese actors speaking italian, even thou sometimes I don't understand what they say :-P of course I will help you if you need, just ask ^__^
@ayisse:
verdure means vegetables...but verdure primavera, well, I think they just invented it :-D
spaghetti alla bagna cauda don't exist at all!!! bagna cauda is a dish on its own (I really hate it) but please don't even try to eat it with spaghetti, that must be awful O___O my friends and I fell from the chair from laughing when we heard it :-D
arrosto di maiale is roasted pig, correct ;-)
Sakura Mars wrote:
i totally heard capo cameriere as "campo camedie"
LOL!
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aah.. arashi@vox I love that site. I find it cute to see the arashi fans helping to decipher jatalian ( japanese+italian..get it?.. ) in Bambino. "Bene" is will? Why didn't they say yes in Italian instead?
8thSin, can you please translate the messages between Bambino & Eri...I need to know what makesThanks in advance m(_ _)m
Jun did ok. Felt the emotion jumping out of the screen from his intense performance eventhough I can barely understand a single word. Maybe too intense for tv..
Karina is cute in this & there's great chemistry with Jun but I'm rooting for BambinoEri because it made Bambino sweeter.
Craving for pasta now...
8thSin, can you please translate the messages between Bambino & Eri...I need to know what makes
Jun did ok. Felt the emotion jumping out of the screen from his intense performance eventhough I can barely understand a single word. Maybe too intense for tv..
Karina is cute in this & there's great chemistry with Jun but I'm rooting for BambinoEri because it made Bambino sweeter.
Craving for pasta now...
Ahh, finally got to around watch the first episode. I shall now write a letter.
Dear Chef Baka,
Cheers,
Makino Sensei
About the way he was treated. The truth is, Chef Baka's behaviour in the kitchen was completely unacceptable. Sloppy (look at those unwashed pots!!), slow, and unwilling to ask for help. Did I mention he took forever to cook pasta al dente? The climax of that isn't that far off in some kitchens, and the show did a good job contrasting the "fantasy" of the dining room with the pressure cooker, blood and guts atmosphere of the kitchen. Chef Baka apparently was dreaming about his girlfriend and perfectly cooked calimari, because CLEARLY he didn't observe how intense a real kitchen is like. Also, the show does a good job at digging at Baka's mistaken belief (shared by most starting out) that professional cooking is all about his ability to make a great dish.
Sato Ryuta was excellent as the pirate sempai. Yes, the character seems cruel, but his depiction precisely articulated the zero tolerance top cooks have for upstarts who pretend well above their station. I'm used to seeing Ryuta play wimpy comic characters or really broad heavies. Here he's just . . . manly.
Jun was okay in his role. He did a nice job playing the country bumpkin of Baka, and he seemed to get better as the episode went on. I liked the vibe between him and the girl back home.
I'm kinda hoping Bambino kinda goes beyond the restaurant and gives up a tour of Roppongi. Roppongi is the ex-patriates district in Tokyo -- Chinatown for white people.
I have to say, though, I hated the editing and film direction. The slow-motion, black and white stills, rain effects, roving camera, and aerial camera shots were distracting. Hey, if this is a racing J-drama where teens go drifting on a mountain road, great. But who needs this silly stylization for searing pork chops? Give me claustrophobia; give me 110 degree 100% humidity; give me yelling and cut fingers and greasy colours. THAT's a kitchen.
So right now, it's a mixed bag for me. I like overall its depiction of a high pressure workplace and a kid who's getting his trial by fire. Oh and the food porn is especially naughty! The story seems a little formless, and the active cast seems a little large for this kind of show. Hopefully the story tightens up in Episode 2. Does Makino have to come over and beat some sense into Baka-san?
Dear Chef Baka,
Makino Sensei
About the way he was treated. The truth is, Chef Baka's behaviour in the kitchen was completely unacceptable. Sloppy (look at those unwashed pots!!), slow, and unwilling to ask for help. Did I mention he took forever to cook pasta al dente? The climax of that isn't that far off in some kitchens, and the show did a good job contrasting the "fantasy" of the dining room with the pressure cooker, blood and guts atmosphere of the kitchen. Chef Baka apparently was dreaming about his girlfriend and perfectly cooked calimari, because CLEARLY he didn't observe how intense a real kitchen is like. Also, the show does a good job at digging at Baka's mistaken belief (shared by most starting out) that professional cooking is all about his ability to make a great dish.
Sato Ryuta was excellent as the pirate sempai. Yes, the character seems cruel, but his depiction precisely articulated the zero tolerance top cooks have for upstarts who pretend well above their station. I'm used to seeing Ryuta play wimpy comic characters or really broad heavies. Here he's just . . . manly.
Jun was okay in his role. He did a nice job playing the country bumpkin of Baka, and he seemed to get better as the episode went on. I liked the vibe between him and the girl back home.
I'm kinda hoping Bambino kinda goes beyond the restaurant and gives up a tour of Roppongi. Roppongi is the ex-patriates district in Tokyo -- Chinatown for white people.
I have to say, though, I hated the editing and film direction. The slow-motion, black and white stills, rain effects, roving camera, and aerial camera shots were distracting. Hey, if this is a racing J-drama where teens go drifting on a mountain road, great. But who needs this silly stylization for searing pork chops? Give me claustrophobia; give me 110 degree 100% humidity; give me yelling and cut fingers and greasy colours. THAT's a kitchen.
So right now, it's a mixed bag for me. I like overall its depiction of a high pressure workplace and a kid who's getting his trial by fire. Oh and the food porn is especially naughty! The story seems a little formless, and the active cast seems a little large for this kind of show. Hopefully the story tightens up in Episode 2. Does Makino have to come over and beat some sense into Baka-san?
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Um, I didn't express myself correctly... sorry... I found funny all those comments about bagna cauda, it was new information for me and I found it interesting... and how difficult it is for italian speakers to understand j-italian... It's "engrish" all over againMisato-san wrote:why funny? ^^
We are helping our beloved friend to sub this drama ^^
I'm hoping for some more "italian-sounding nonsense" in the near future so I can laugh out loud.
Ah... belleza... as always, right you are!
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Wow. . BIG quality increase in episode 2. The story is still a bit formeless for my tastes, and I think the film direction could be tighter . . . but, yeah, it's good to already see big character development going on with Chef Baka. A nice bit of acting from Jun kinda working through the emotions of the episode 2.
Really liked how Karina is playing off of Jun. When he cuts himself, she conveyed a tinge of compassion, which balanced out her hostility toward him in the previous scene. Nicely played. Also, there's something very strained and kinda scary about Jun's acting style. When he cries, it seems physically painful for him. It makes a nice contrast with Karina's relaxed, uncomplicated acting style. Due to Jun and Karina being the main stars of the show, it seems like the show will bring Baka and Asuka together.
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u go belleza!as usual after a comment of yours there`s nothing else to say...u look so deep into the whole thing...it`s amazing!
i think each and every one of us has a "bambi moment"in his life!i experienced this kind of hardship when i first got a job a couple of years ago i was somehing like a secretary and the other "workmates" used to give me like over 3000 documents to xerox (per day)....or over 100 letters to put in envelope and write all the stuff on them and post them with a "receive confirmation"...and my boss always said that i`m too slow in doing the things!she used to call just to see how fast i answer the phone but now when i think back i really laugh at those times(but then i used to cry my eyes oout eachtime i got home )!a thing like this really can make u lose ur self-confidence!
what about u minasan?what/when was your "bambi moment" ?
i think each and every one of us has a "bambi moment"in his life!i experienced this kind of hardship when i first got a job a couple of years ago i was somehing like a secretary and the other "workmates" used to give me like over 3000 documents to xerox (per day)....or over 100 letters to put in envelope and write all the stuff on them and post them with a "receive confirmation"...and my boss always said that i`m too slow in doing the things!she used to call just to see how fast i answer the phone but now when i think back i really laugh at those times(but then i used to cry my eyes oout eachtime i got home )!a thing like this really can make u lose ur self-confidence!
what about u minasan?what/when was your "bambi moment" ?
one more thing anyone who can't wait to dl. bambino ep. 3 goes here
http://www.dailymotion.com/relevance/se ... mbino-ep32
http://www.dailymotion.com/relevance/se ... mbino-ep32
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didnt get a chance to read all the responses to this thread....so is it common place to use "dried" pasta?...don't Italian restaurants use fresh pasta?
EDIT...been reading some of the comments...other ppl have noticed it too....very strange they would use dried pasta in a restaurant similar to this.
EDIT...been reading some of the comments...other ppl have noticed it too....very strange they would use dried pasta in a restaurant similar to this.
Oh definitely. There's been a few times that I kinda sobbed in my little, too small room just asking myself what the heck I was going to do. Then . . . you know, you pull the Rocky Road, the alcohol, and speed dial of all your best friends. ALL better! ;) Sigh Chef Baka is making it all harder on himself not sharing his pain with Makino-erm-his girlfriend. Does JunImeanBan EVER learn? ;)she used to call just to see how fast i answer the phone but now when i think back i really laugh at those times(but then i used to cry my eyes oout eachtime i got home Mr. Green )!a thing like this really can make u lose ur self-confidence!
A professional kitchen, esp. a good kitchen, is an especially alpha male environment. (Most cooks are really pirates. It's true!)
I think it is in Japan. If you notice, every thing was served with spaghetti. I think Asuka's showcase broccoli dish is usually made with gnocchi. Also it looked like they weren't properly draining the pasta prior to adding the sauce. Eek. Chef Baka can't handle the equivalent of Olive Garden/Macorronni Grill? Ba. Ka.didnt get a chance to read all the responses to this thread....so is it common place to use "dried" pasta?...don't Italian restaurants use fresh pasta?
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Lol ^__^belleza wrote:Ahh, thankie. I was going to call it fooselli originally. ;) BTW, how would you evaluate the cooking on the show?
Uhm... I'm glad because dishes are so... real and good looking ^^;
The "spagnetti alla bagnacauda" one of the first episode doesn't exist but all the others are real Italian food o_O
Thanks for the explaination!Misato-san wrote:no "Bene" is "ok" in that case ^__^aishoni2 wrote: "Bene" is will? Why didn't they say yes in Italian instead?
Yes in Italian is "Si'" but in that case it's more polite using "va bene"
I love reading belleza comments. You describe Chef Baka really well although the thought of Tsukushi barging in the kitchen makes me cringe. I really love Karina in this but I still think Asuka & Ban relationship won't go further than friends only.
umm... how to make the brocoli spagetti like Asuka's. Brocoli, sausages(?), garlic (?) & olive oil?
oh.. Thanks Kiki for the streaming vid link. I was cheering & LOLing away watching Ban practicing.
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From the LJ site . . .
Questions:
1) Shouldn't the broccoli cook a bit longer and perhaps in more heavily salted water than the pasta water?
2) Would it be best to add the cheese to the still wet spaghetti directly, let it bind a bit, THEN add the sauce?
3) Thoroughly brown the sausage before adding the white wine to deglaze?
1) Shouldn't the broccoli cook a bit longer and perhaps in more heavily salted water than the pasta water?
2) Would it be best to add the cheese to the still wet spaghetti directly, let it bind a bit, THEN add the sauce?
3) Thoroughly brown the sausage before adding the white wine to deglaze?
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I suppose it depends on how well cooked one likes the broccoli (soft and mushy, soft but still very green-colored, green and crunchy) and how tender the vegetable was when raw ... and from what i know, in cooking, it's best if you cook stuff with as little salt as possible, then correct it in the end, before serving... because if you add too much salt at the beginning there's no going back.
I also suppose one SHOULD brown the sausage a bit before adding the white wine, the best meat flavor there is, is that of smoked-meat, that is "roasted"/"fried" or whatever...
And the cheese, I heard an italian chef (donatto de santi) once say that parmesan cheese should be optional, therefore added in the end, right before serving, and only if the person wants it. But here in latinamerica, in the italian-descendant community, it's really common, almost the norm, to add lots and lots of parmesan to the pasta...
Oh well.
I also suppose one SHOULD brown the sausage a bit before adding the white wine, the best meat flavor there is, is that of smoked-meat, that is "roasted"/"fried" or whatever...
And the cheese, I heard an italian chef (donatto de santi) once say that parmesan cheese should be optional, therefore added in the end, right before serving, and only if the person wants it. But here in latinamerica, in the italian-descendant community, it's really common, almost the norm, to add lots and lots of parmesan to the pasta...
Oh well.
How long the broccoli cooks depends strictly on the size cut. it should be a bright green color and be al dente (firm but not hard) .Salt on a boiled vegetable comes AFTER cooking it doesn't really gain anything from salted water. Plus its easier to control the flavor that way.In A dish like this it will gain saltiness from the cheese.belleza wrote: Questions:
1) Shouldn't the broccoli cook a bit longer and perhaps in more heavily salted water than the pasta water?
If you add the cheese too soon you get stings (from melting)and that is unattractive when you serve. Plus if you add it last it almost acts as a garnish.belleza wrote:2) Would it be best to add the cheese to the still wet spaghetti directly, let it bind a bit, THEN add the sauce?
I would brown the sausage remove from the pan (keep it warm) Deglaze the pan get the fond up (its the yummy bits stuck to the bottom of the pan) add everything back together for a quick toss to warm.belleza wrote:3) Thoroughly brown the sausage before adding the white wine to deglaze?
I am a Culinary student with straight A's hope this helps.
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- Posts: 70
- Joined: Apr 13th, '07, 00:10
- Location: San Francisco
Actually most dishes are simple the hard part comes from the chaos in the kitchen and having to get out your food quickly. The hardest part I find in a kitchen is cooking your food till its Almost done so the carry over cooking will complete it on its way to table. or for large banquets you have to heat every thing up it would be over cooked if it was completely cooked the first time,
In the first episode I agreed the he moved too slow.
What you pay for is the experience and the quality of food. restaurants get first pick of ingredients which means they get the best. what you get in your grocery stores is next then is your "discount" stores.
In the first episode I agreed the he moved too slow.
What you pay for is the experience and the quality of food. restaurants get first pick of ingredients which means they get the best. what you get in your grocery stores is next then is your "discount" stores.
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- Posts: 328
- Joined: Jan 12th, '07, 15:02
Pasta IS easy. It's not at all challenging to cook. Then again, I've heard of people who manage to burn water.chiakisama wrote:Hi there, the pasta dishes look pretty easy, but maybe that's what Italian restaurants are like in Tokyo?belleza wrote:BTW, how would you evaluate the cooking on the show?
As for chaos being the hard part... not really, not if you have a plan and follow it. If there's chaos in the kitchen, then you don't know what you're doing and should preferably stay away from it.
Restaurants don't necessarily buy the best, depending on the restaurant they may buy the most expensive stuff (which doesn't make it the best, though (compare it to cars, a Ferrari is expensive, but not really the best car)). And what they buy they usually get cheaper anyway, since they buy large numbers (they don't really get "first pick", they just buy at different locations than the normal user, "first pick" wouldn't work anyway, what if there are three restaurants buying at the same place, who gets first pick, they'd eventually end up fighting over it). Also keep in mind that they want to make profit, which is the most important reason. And then they have bills themselves: staff, electricity, gas, maybe a rent for the location, taxes, etc.
Just a note, heating something up and cooking it are two pair of shoes. For catering they usually cook the stuff right away and just keep it warm. When done properly you can't overcook by heating it up, after all it's just adding warmth until the temperature is the way the chef wants it to be, it's not high enough to actually cook something. Exceptions are dishes that are to be cooked "live" at the location and things like factory canteens (like in the Volkswagen factory, they get their stuff frozen and either have to cook it themselves -easily done, just follow the print on the package- or heat it up).
In a high class restaurant the "carry over cooking" doesn't finish anything, as the staff there has to serve it quickly (a minute or two -if at all- aren't enough to finish with "carry over cooking"). No dish there leaves "undercooked". No decent chef would allow that. Heck, if it's a large menue, then the food spends a while on the plates until the horde of waiters delivers it to every guest at the same time. Think of a catering event with 100, 200 people in a high class atmosphere. The kitchens there turn into a production line.
Haven't seen the show yet, but hey, he's not Jamie Oliver, of course he's slow. It takes a few thousand onions, carrots or whatever else to be really fast with the knife. You can't get that routine in just a few weeks. It takes months, years.
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