Comments on: Bobby Flay’s kimchi demonstration

By: Misstongshil

Misstongshil — Wed, 17 Aug 2011 20:02:29 +0000

lolol, you know what i find kinda funny about oily kimchi? we tend to use kimchi to “cut back on oily/heavy flavor” of well, oily and/or heavy foods~!

By: Misstongshil

Misstongshil — Wed, 17 Aug 2011 19:59:55 +0000

one of THE ABSOLUTE WORST is Emeril Lagasse, when it comes to making food from cultures other than his own~! [however you spell his name, im not sure. please correct me if you care to.] – he once did a show on some gogi gui ssam, i don’t even quite remember what he called it because he 1) didn’t even remotely try to pronouce it correctly 2) he added mirin to it! … um. it’s not supposed to use mirin! we use sugar, mostly brown sugar for meats that have a touch of sweetness to it! And i forget who it was, but they had some sort of grill competition… and they were going up against some korean lady… and he decided to use i think it was either galbi or bulgogi.. he just got the whole thing so sadly wrong! :( i told my mom how bad it was and i think if she was into email more she just would’ve written something to them about authenticity, accuracy and research. and i think one of the worst parts about when they do this sort of thing, they act like such an authority on whatever in the world it is they’ve taken and turned all wonky. [the emeril thing is on FN's site. type in a search for korean and it'll come up.]

ugh. ever since i had the same realization about FN being more showmanship than “real cooking” i pretty much stopped watching it, minus episodes of Alton Brown’s shows. [Alton Brown - I'll watch him gladly because he actually does research! and he'll take corrections.]

By: unchienne

unchienne — Thu, 23 Jun 2011 14:07:29 +0000

Korean cuisine is making its way into the international world, but a lot of chefs are still ignorant as to the flavors and techniques used. I saw a similar disaster with a Food 911 episode where Tyler “helped” a Korean-American woman get back to her roots by preparing a Korean meal. OMG…it was horrifying. The only thing he got semi-right was the meat, which he seasoned liberally with soy sauce and sesame oil. The kimchi was the worst though. I think he actually used Siracha or Chinese chili in oil instead of gochu powder. The look on her husband’s face when the woman served the meal was hilarious. You can tell he wanted to spit it out and just mumbled along while his wife and Tyler gushed about the flavors. That was the day I realized that Food Network wasn’t so much the authority on good food as much as showmanship.

By: Mochidaifukutan

Mochidaifukutan — Thu, 24 Feb 2011 19:33:04 +0000

that bobby flay is such an arrogant. I hate seeing him on Food Network, he just ruins everything. He is nothing compared to Ina Garten, Jamie Oliver and Alton Brown. His show “Throwdown” is such a joke. I don’t think he deserves to be called “Iron Chef” and by throwing oil into Kimchi, I hate him even more for ruining my favorite food!!!!

By: Soma

Soma — Sun, 09 Jan 2011 00:35:34 +0000

Uh OMG would be an understatement!! Ths is gross… Guy Fieri is in the video you linked and all I can say about his “kimchi” is gag! Emily I said Food Network NEEDS you and this is the proof!

By: jodiy

jodiy — Fri, 24 Dec 2010 12:31:48 +0000

Yikes! Keep the Food Network chefs away from the kimchi! :T

http://www.hulu.com/watch/52421/food-network-chef-guy-fieri-korean-kimchi

By: Kyon

Kyon — Tue, 05 Jan 2010 05:39:38 +0000

For somebody being called a “celebrity chef” I think Bobby Flay has the celebrity part down but needs to work on the chef part. His “Throw Down” show is just an place to embarrass himself. I don’t know what kind of food he knows how to cook, but he should just stick with that style of food.

He used vinegar in kimchi?! I think a fermentation fairy died when he did that.

By: Stefanie

Stefanie — Tue, 05 Jan 2010 05:22:43 +0000

Right on, Deborah!! Maangchi should show them what real food is!

By: Stefanie

Stefanie — Tue, 05 Jan 2010 05:21:07 +0000

No wonder No Reservations’ Anthony Bourdain makes fun of Bobby Flay and Rachael Ray! Ick! I cannot even imagine oily kim chi!

By: nobody

nobody — Sat, 19 Dec 2009 22:42:24 +0000

I totally agree. It’s important to distinguish terms. Look at what happened with the confusion between sushi and sashimi. It wasn’t corrected in the 1970s, and the confusion persisted for nearly 30 years. There’s still confusion, though, many now know the correct terminology. (More on this later.)

As I understand it, kimchi is a spiced pickle. Pickles are different from salads. Nobody would call saurkraut, which is a pickled cabbage, a salad. Nobody should misidentify kimchi as anything but a spicy pickle. There are different kinds of kimchi, and when cooks like Flay misidentify kimchi as “flavored cabbage”, it will create confusion.

If he was making what was fundamentally gutjuri, he should say he’s making gutjuri.

But he wasn’t making gutjuri – he was just making things up based on his misunderstandings – but it sounds closer to gutjuri.

Now, back to the sushi issue. Sushi became popular in Japan in the early 19th century, and took its current form in the mid 20th century. It was imported to America in the late 1960s. (So it’s a pretty new food.)

Americans misidentifed “sushi” as raw fish, because that was the most unusual thing about the food. Sushi is correctly defined as seasoned rice, almost always with something else on it, or in it. The term for raw fish is “sashimi.”

So, when someone encountered sushi without fish, they were surprised. Then, I’d have to explain that the terminology Americans were using is completely incorrect. Sushi is seasoned rice. Then, after that, everything makes sense to them — there’s a lot of sushis with cooked foods, and no meat at all. There are sushis that are served in bowls. With the correct understanding, things like Korean sushi and Taiwan-style sushi (and now, American sushi) make sense, too.