| Data: 2011-02-26 09:14:48 | |
| Autor: ME | |
| Prosze zerkac na tego Minimaliste z NYT teraz - w pelnej obronnosci przed polska kuchnia, wciaz | |
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He got the balance on all he can. Shapes well too. Tastes 'great' he
say, even if Gnoccies do not look as one ( was only mocking Polish 'kopytka" without success; all is left is to admit or undeego 'self-criticism'). He is blameless in terms that real "kopytka' would now, after discarting 'golabki' will never be served on him in NY or elswhere. He also killed cukinia with ketchup. THE PROBLEM WITH HIS COOKING IS OVERCONTROL - NOT ALLOWING THE FLAVOUR OR SHAPE/LOOK OF THE FOOD EMERGE IN THE PROCESS. 'KOPYTKA' ARE THE LIVING PROOF OF IT, NOW; like he say that recotta (wloski bialy ser) tastes bland - chef himself would think that of the food, instead off bringing out the taste, look and smell of food ( they pretty coordinated out there in the lithen kitchen) I never seen that in the real chef; maybe there isn't one in America any more. |
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