How To Make Black Cod And Artichoke With David Kinch
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- čas přidán 30. 11. 2015
- Chef David Kinch went on a hike looking for a condor but instead found poison oak and that's how this dish was created (kind of). This pescatarian-friendly dish has a vegetable and smoked fish broth, ribbons of fried artichoke and black cod grilled over an open fire.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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I love David Kinch, he seems like such a down to earth guy.
So much precision. I almost thought he was gonna drink up that artichoke broth
I want this right NOW!
I love it so much
Wow just pure class
Love how he tastes and re-seasons it 3 times and then says "nailed it"
Wouw
Just WOW! Damn that looks fucking delicious! So much respect for each ingredient and their identity. #Amazing
Reminds me somewhat of an brothbsed Uchazuke without rice, seems licious.
David Kinch is a genius
I hope he changes the spoon while doing all the back and forth shots. Please.
What do u call that grill
Konru :) it’s a japanese table grill
yea just throw some flowers on it
0:51 Why not season with Tamari if concerned about gluten sensitivity?
Because he uses a specality soy sauce called shiro dashi. The reason he uses it over Tamari is because it most likely has a much superior flavor
people allergic to gluten can have it. People with celiac cannot.
Is it possible to remove soy from the recipe? Soy is quite allergenic.
No
The soy seasoning reveal was an epic twist. Even had a music sting. Sorry gluten free suckers! On a serious note...does anyone have information on the broth/stock he is making at the beginning? Would love to know what's in it
check the PBS site for the recipes. Here's the one for this video. www.pbs.org/food/recipes/black-cod-barigoule/
I wonder if he pretended to taste and season so many times just for the camera. Most chefs should get the seasoning correct with only a couple of tries.
Probably not. Real chefs season until it’s correct. They’re not worried about how it looks if they have to do it numerous times
"Meat free".
Where is gordon lol
mahathir musaddiq where he belongs, down at the bottom
VicL hahahahaha so true
Honestly the flowers are a little ridiculous.
We get it you don’t know how to cook
Soy = feminine. As in makes men lactate.
I'm interested in unpacking his suggestion that this is a "feminine dish"... the diaphanous artichoke ribbons and festoons of flowers are very Boticelli-esque, but that's just the garnish. The idea of fish being inherently feminine would fall in line with very old Western notions of seafood not being "real" meat (as the Catholic church allowed its consumption on fasting days when meat was forbidden); does he see fish as a secondary meat in the same way women were (are) viewed as the second sex? The dish itself looks incredible, but I'm just a little bemused by this idea of gendering food.
"does he see fish as a secondary meat in the same way women were (are) viewed as the second sex?"
leave this Earth please
even by the standard of most youtube comments, this is one of the worst I've ever seen.
This is the worst comment I have ever read
I think Kinch is being very deliberate calling the food "feminine." He was trained in Japan and is well versed in Japanese arts and poetry. Haiku (renga, haibun, and it's compatriot forms) were actually coined by women in Japan, not men. Delicacy might not be the right word for the feminine nature of Japanese art, but deliberate would be. Everything is intentional and not overwhelming. Of course, I'm making a lot of conjectures here. Kinch seems to be a very balanced and measured fellow. I don't think he doesn't have a reason for the comment, but again, that's just me. I do think, though, and am confident that Kinch has less concern for the rules and preferences of ancient Catholicism than he does for Japanese traditions of art and Buddhism. He said he is prone to meditation during his episodes on Mind of a Chef. I think it would be a worthwhile endeavor to explore the Japanese meaning of the feminine, as well as the zen interpretation. I doubt Kinch is one who thinks as deeply about the Church and the Renaissance as he does about 13th century Japan.
Hope this comment finds you well. You've received some nasty replies. Frown.
As a cook, I would say the nature of the dish being feminine is actually a compliment. Fish is a favorite station for a lot of chefs because it is very technique driven and requires a lot of skill, so a lot of respect for the protein is required in that way. If anything i would read into it to say that Kinch views a feminine dish superior to a masculine one.