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Culinary Class Wars
''Culinary Class Wars'' () is a South Korean cooking competition in the dramatic style of '' Physical: 100.'' The first season was released on Netflix in 2024 and featured one hundred elite chefs divided into two classes: white spoons (veterans) and black spoons (newcomers), competing for the prize of million. A second season has been confirmed in production with a planned release in 2025. Judges The two judges were veteran restaurateur and celebrity chef, Paik Jong-won, and the only Michelin three-star chef in Korea, Anh Sung-jae. They became full from tasting so much food during the contest but Paik still ate his packed lunch too. Care was taken to ensure impartial judging. In the first black versus white round, the judges were blind-folded so that they would not be influenced by the status of the contestants. All the food was discarded after judging so that the crew and contestants could not taste it and then challenge or influence the judges' decisions. Contestants Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reality Competition
Reality television is a genre of television programming that documents purportedly unscripted real-life situations, often starring unfamiliar people rather than professional actors. Reality television emerged as a distinct genre in the early 1990s with shows such as '' The Real World'', then achieved prominence in the early 2000s with the success of the series ''Survivor'', '' Idols'', and ''Big Brother'', all of which became global franchises. Reality television shows tend to be interspersed with "confessionals", short interview segments in which cast members reflect on or provide context for the events being depicted on-screen; this is most commonly seen in American reality television. Competition-based reality shows typically feature gradual elimination of participants, either by a panel of judges, by the viewership of the show, or by the contestants themselves. Documentaries, television news, sports television, talk shows, and traditional game shows are generally not cla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongpo Pork
Dongpo pork (), also known as Dongpo meat, is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the Song Dynasty poet and gastronome Su Dongpo. Origins Legend has it that during Su Dongpo's life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added ''huangjiu'' (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work ''Chinese Gastronomy,'' Lin Hsiang Ju and Lin Tsuifeng give the recipe "The Fragrance of Pork: Tungpo Pork", and remark that the "square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it."Hsiang-Ju Lin and Tsuifeng Lin, with a Foreword and Introduction by Lin Yutang, ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iron Wok Jan
is a Japanese manga written and illustrated by Shinji Saijyo. The manga was licensed in English by ComicsOne before the license was transferred to DrMaster. A sequel, ''Iron Wok Jan! R: The Summit Operations'', was also released in Japan by Akita Shoten and in France by Soleil Manga. A spin-off, ''Tetsupai no Jan!'', by Bingo Morihashi, started to be published by Takeshobo in 2015. Characters Akiyama family * is a 16-year-old talented young chef and the male protagonist of the manga. His grandfather is Kaiichiro Akiyama, the “master of Chinese cuisine”. * is known as the “master of Chinese cuisine”. Kaiichiro raised Jan until his tastebuds began to fail, at which point he sent Jan to Gobancho and committed suicide by self-immolation. * is Jan's grandmother and Kaiichiro's wife. * is Jan's father and Kaiichiro's son. Gobanchou family * is one of the best cooks in Gobanchou, her family's Chinese restaurant in Ginza, Tokyo. She is the same age as Jan. * * Publication ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oishinbo
is a long-running Japanese cooking manga series written by and drawn by . The manga's title is a portmanteau of the Japanese word for delicious, ''oishii'', and the word for someone who loves to eat, ''kuishinbo''. The series depicts the adventures of culinary journalist Shirō Yamaoka and his partner (and later wife), Yūko Kurita. It was published by Shogakukan between 1983 and 2008 in ''Big Comic Spirits'', and resumed again on February 23, 2009, only to be put on an indefinite hiatus after the May 12, 2014, edition in the weekly Big Comic Spirits as a response by the publisher to harsh criticism of Oishinbo's treatment of the Fukushima Daiichi disaster.'Oishinbo' manga on hold after criticism of Fukushima episodes -- |
Kinilaw
''Kinilaw'' ( or , literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to Denaturation (biochemistry), denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. ''Kinilaw'' dishes are usually eaten as appetizers before a meal, or as finger food ( tl, pulutan) with alcoholic drinks. ''Kilawin'' is a meat, meat-based preparation method quite similar but not the same as ''kinilaw'', though the names can sometimes be used interchangeably. It is more common in the northern Philippines and uses Blanching (cooking), blanched and lightly Grilling, grilled meat (not raw). Description The most common ''kinilaw'' dish is ''kinilaw na isda'' ("fish ''kinilaw''") prepared using raw cubed fish mixed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rubus Coreanus
300px, (left to right) ''R. coreanus, R. thibetanus, R. corchorifolius'' ''Rubus coreanus'', known as bokbunja ( ko, 복분자), Korean blackberry, or Korean bramble, is a species of raspberry native to Korea, Japan, and China. It produces edible berries (not true berries in the botanical sense) that can be fermented into '' bokbunja ju'' ( ko, 복분자주), a Korean fruit wine (although the majority of fruit commercially grown for producing this drink are actually ''Rubus occidentalis'', native to North America). R. coreanus fruits are usually harvested between the May and July at peak harvest season. They can only be cultivated in a few areas in Korea, different to ''Rubus occidentalis'', which can be cultivated widely across the country.Lee, M. J., Nam, J. H., Jeong, J. H., Rho, R. I., (2020). Effect of Plant Part, Extraction Method, and Harvest Time over Antioxidant Yield of Rubus coreanus. ''Pharmacognosy Magazine,'' ''16''(5), 455–460. DOI: 10.4103/pm.pm_549_19 Spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonghwa County
Bonghwa County (''Bonghwa-gun'') is a county in North Gyeongsang Province, South Korea. It lies inland, at the northern edge of the province, and borders Gangwon province to the north. To the east it is bounded by Yeongyang and Uljin counties, to the south by Andong, and to the west by Yeongju. The county is ringed by the Taebaek and Sobaek Mountains, the highest of which is Taebaek-san itself, at more than 1500 meters above sea level. Because of this mountainous inland location, Bonghwa has a colder climate than most of the province, with an average annual temperature of . Bonghwa is connected to the national rail grid by the Yeongdong Line, which stops at Bonghwa station on its way between Yeongju and Gangneung. The Yeongdong Line, which is not known for its speed, stops at a total of 13 stations as it winds through Bonghwa, before ambling north into the next province. Korean National Treasure No. 201, a rock-carved seated Buddhist statue, is located in Bukji-ri, Murya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mapo Tofu
Mapo tofu () is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan province. Etymology and history "Ma" stands for ''mázi'', 麻子, which means pockmarks. "Po" is the first syllable of ''pópo'', 婆婆, which means an old woman or grandma. Hence, ''mápó'' is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd". According to ''Mrs. Chiang's Szechwan Cookbook'': " Eugene Wu, the Librarian of the Harvard Yenching Library, grew up in Chengdu and claims that as a schoolboy he used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golden Ratio
In mathematics, two quantities are in the golden ratio if their ratio is the same as the ratio of their sum to the larger of the two quantities. Expressed algebraically, for quantities a and b with a > b > 0, where the Greek letter phi ( or \phi) denotes the golden ratio. The constant \varphi satisfies the quadratic equation \varphi^2 = \varphi + 1 and is an irrational number with a value of The golden ratio was called the extreme and mean ratio by Euclid, and the divine proportion by Luca Pacioli, and also goes by several other names. Mathematicians have studied the golden ratio's properties since antiquity. It is the ratio of a regular pentagon's diagonal to its side and thus appears in the construction of the dodecahedron and icosahedron. A golden rectangle—that is, a rectangle with an aspect ratio of \varphi—may be cut into a square and a smaller rectangle with the same aspect ratio. The golden ratio has been used to analyze the proportions of natural o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel species typically have deeply forked tails and vertical 'tiger-like' stripes on their backs with an iridescent green-blue quality. Many are restricted in their distribution ranges and live in separate populations or fish stocks based on geography. Some stocks migrate in large schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came in smaller schools to suitable feeding grounds, often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans. Smaller mackerel are forage fish for larger predators, including larger mackerel and Atlantic cod. Flo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perilla Frutescens
''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, ''P. frutescens'' var. ''crispa'' known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion. Names Along with other plants in the genus ''Perilla'', the plant is commonly called "perilla". It is also referred to as Korean perilla, due to its extensive cultivation in Korea and use in Korean cuisine. In the United States, where the plant has become a weed, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. '' Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingdom, while '' Pollachius virens'' is usually known as saithe or coley in Great Britain and Ireland (derived from the older name coalfish). Other names for ''P. pollachius'' include the Atlantic pollock, European pollock, ''lieu jaune'', and lythe; while ''P. virens'' is also known as Boston blue (distinct from bluefish), silver bill, or saithe. Species The recognized species in this genus are: * '' Pollachius pollachius'' (Linnaeus, 1758) (pollack) * '' Pollachius virens'' (Linnaeus, 1758) (coalfish) Description Both species can grow to and can weigh up to . ''P. virens'' has a strongly defined, silvery lateral line running down the sides. Above the lateral line, the colour is a greenish black. The belly is white, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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