The Iron Chef show and the talents in them

Just the other day I was watching a popular show here in the U.S. called the Iron Chef. Award wining chefs compete in one of the toughest cooking competitions. In a short period of time they come up with a whole 3-5 course meal out of the blue creating incredible on the spot recipes. The chefs are not only creative in cooking but also in the presentation of the meal. And, the presentation is truly a combination of arts and the sciences.

Bloggers and Followers - Any creative ideas on this?

There are always challenges at every point in our lives. What I am facing now is marketing challenges for this serious hobby of mine - healthy vegetarian cooking. I have some tested and proven methods but need additional help.

Do write back to me or blog here and thanks in advance for your help.

A great article on how to help children with anorexia

I have come across people with anorexia who I have known personally. One of them passed on, the other is fighting to overcome this illness.

Here is a great article that says family therapy works best. It is a lot on the family but if they work together, the person suffering can come out ahead.
Bringing in Family to Combat Anorexia by RONI CARYN RABIN

Vegans, why do you put yourself through hell?

I do understand if vegans have no choice but go for non-dairy and many of the non- foods. But if you are choosing it over being a regular vegetarian, then life can get difficult. Here is one comment that I think drives home a point.

“Vegan cupcakes can have just as much far, sugar and calories as any other cupcake, They are not healthier, except perhaps that by tasting like dog food, you will eat fewer of them.”

Not a favorite of eggs, but they come in handy at crunch time

I've been working hard and multitasking too much; which has become the way of my life. So, planning for dinner is not something I waste time on during some busy weeks. I create quick spur of the moment dinners which usually turn out to be pretty good.

Eggs are not my first choice but when push comes to shove, there they are. Scrambling eggs after cooking a mix of vegetables with herbs and spices always turn out good. Saute a good mix of vegetables with garlic and ginger. Then pour some beaten eggs over the cooked vegetables and stir a couple times in low heat. You may add spices such as dry powerdered cilantro, cumin, cayenne pepper as the vegetables continue to saute on the pan. Vegetables can be cooked prior to adding eggs and refrigerated. But do not freeze the vegetables. Frozen cooked meals are never as good as just made.

Green Beans with Ginger, Garlic and Sesame Seeds

Check out this week's recipe at vidyaswamys kitchen.com.

Creamy Risotto

I think Risotto is one of the easiest and simplest foods to create. Here is a great recipe.

Pick a variety of rice that has substance. It gives texture and body to the taste. Saute garlic, scallion, 1/2 cup diced mild onion. You may also add a green vegetable such as beans or peas but not too much. Grind a variety of toasted nut such as pumpkin or pine along with basil and create a pesto. Use olive oil to saute the raw rice. Use vegetable stock to cook the rice. After the broth boils, add rice, vegetable and the pesto. Pour some (1/2 cup) dry wine such as Pinot as the rice is cooking. Use parmesan cheese or pecorino romano, stir them into the broth. Add cheese toward the end. Add some salt if needed since cheese has salt. Sprinkle black pepper and stir the mixture well. It should be creamy and wet. You may add some more stock if the finished risotto appears dry. Taste delicious.

My experience at Penang

There are few restaurants that are consistently good. Being a critical foodie, I can vouch for the Malaysian restaurant in downtown Philly called Penang.

A great starter there is roti kanai, you have vegetable and meat varieties as side dish. I skip that to do justice to my actual entree which is spicy vegetables in a clay pot. It is outrageously delicious. I think I have figured out the taste but haven't tried it yet. Very soon in my new kitchen. I will let you know how it turns out.

Chefs tell us what to watch out for in the kitchen

Watch out for big carrots: Mark Ladner (Del Posto, New York) explaining how he lost a bit of finger while slicing and dicing.

Be wary of crowded kitchens: Harold Dieterle (Perilla, New York) suffered a deep hand cut when a dishwasher bumped into him while he was deboning a steak.

Don’t tackle too many onions at a time: Michael Laiskonis (Le Bernardin, New York) lost a bit of thumb while “trying to bust through a very large pile of onions.”

Use care when carving Jack-O-Lanterns:: Anita Lo (Anissa, New York) tells about a deep cut to her fingers when her hand slipped carving a pumpkin.

Pay attention while shucking oysters: Dominique Crenn (Luce, San Francisco) was distracted by a guest and put an oyster knife through her hand.

Keep hot pans off of stainless steel counters: Andrew Carmellini (Locanda Verde, New York) says he made a “classic, stupid mistake” when he burned himself on a counter where he had recently placed a hot pan.

Stay focused: Paula Deen (The Lady & Sons, Savannah, Ga.) recently burned herself taking cookies out of the oven because she was distracted.

Not sure how some chefs just whip up recipes

I see on so many blogs and Web sites chefs especially those who are popular come up with random recipes. They can create something exotic sounding out of the simplest vegetable and ingredients. With some cheese in there I am sure anything can be created into an appetizing food item especially if that is accompanied by a great photograph. However appetizing it may sound or look, the taste is questionable unless these recipes have been tried and tested.