[Sca-cooks] Teppanyaki tables

[Ana Valdés]

Yes, the butter has a too much distinctive flavour. I rather prefer neutrum olive oil.
And the trick with the best teppanyaki cocks is there are almost circus artists with
their knives, they cast a clam on the air and they catch it with the knife, slicing it
in two. Very impressive!
Ana

Stefan li Rous wrote:

> Ana replied to me with:
> > Yes, it is, I ate on one of these yesterdat but became dissapointed. The guy
> > grilled the fish dry and fried the eggs on butter.
>
> What is wrong with frying the eggs in butter? What would you have preferred?
> Olive oil?
>
> > It was my fourth teppanyaki
> > experience and the worst of it, in despite it is Swedens most respected. The best
> > one was in Frankfurt, two months ago, the guy was a Hong-Kong chinese who did
> > wonderful art with the knives, slicing clams on the air. Very effectful kind of
> > prepare the food, circus and food...
>
> How can you slice clams in the air? I don't imagine you mean catching
> the clams between the two blades. That would seem to be rather hard
> on the blade edges. I would think that the clams would be rather
> lightwieght and rubbery, so they would tend to bounce off the blade
> edge rather than being sliced.
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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