Topic: What's Cookin'? (Read 95006 times)

François · « **Reply #820 on:** July 14, 2011, 09:07:30 AM »

Consommé and flour seems good, yeah. I like to mix in some herbs with the flour when I do that sort of thing, usually a "épices à rôti" blend I've been using for a while. It kind of helps out the flavor department, especially if you've already lost some there because of overcooking or whatever (which was the primary cause of dryness in my roasts when I was starting out; it's amazing what ten degrees can do to a piece of meat). Depending on how rich you like your gravy, you might also want to put in a little milk. I don't think having mushrooms in there would cock up the proceedings too much. In fact, with dairy it could give you a pleasant little crème de champignon effect if you're into that sort of thing.

Mongrel · « **Reply #821 on:** July 14, 2011, 09:12:20 AM »

I am, but Starr not so much, so I'll probably leave off the milk.

François · « **Reply #822 on:** July 24, 2011, 10:20:54 PM »

Oh hey, who knew? If you mix up tablespoons and teaspoons when measuring salt for bread dough, you end up with an inedible lump of misery. Doesn't matter how much bread you've baked before or how smart you think you are.

On the plus side, I live alone now so it doesn't bug anyone that I start baking at 2AM so I can just try again right away.

R^2 · « **Reply #823 on:** August 04, 2011, 04:16:52 PM »

My a la Carte and Dining Room Service class (read: working the on-campus restaurant) is a fine preparation for working in a real restaurant. Namely, nobody knows what the hell they want and the servers don't know what the hell they're doing, and the cooks have to B-) deal with it anyway. Things could not possibly be worse, so there's nowhere to go but up!

For instance, last night I was working the grill station. Since we're so overstaffed and the menu so small, that means I'm taking skirt steak out of the marinade and cooking it to order, heating and adding the requisite potatoes and haricot vert, and putting it in the service window for a server to carry away.

There is a ticket printer telling me and the others working saute what to cook. There is an expo station telling me and others what to cook. So rarely did the two agree!

Over the entire shift, only two items I cooked came in, went on the grill, came off the grill, and went out on time. Everything else was cooked too early thanks to an expo miscue, or was cancelled by the customer after it was already cooked. Literally everything I cooked the first half-hour I was on shift wasn't served.

tl;dr Working the grill was just one big

* R^2 shades

missteak.

François · « **Reply #824 on:** August 08, 2011, 02:54:33 PM »

I picked up a big sack of turnips last week (for 80 cents!); I wasn't too sure of what I was going to do with them, but I figured I'd find a way for them to help feed me for a bit. It turns out roast turnips aren't exactly french fries, but they got a much nicer flavor and texture than you'd expect, especially with some olive oil and salt. I read they were gonna have a peppery taste but they turned out really sweet!

Man I love how living alone allows me to take chances and try new things. If I screw up on a meal, I don't have a whole family on my back. I can just make a quick sandwich and tell myself I'll do better next time.

Mothra · « **Reply #825 on:** August 08, 2011, 03:15:28 PM »

uh R^2 I know I am no longer an admin so I cannot force you to do so but I would appreciate it if you would use the full :dealwithitdog: in instances where it would be appropriate thank you

R^2 · « **Reply #826 on:** August 08, 2011, 04:26:10 PM »

There's really only one appropriate answer to that. You know what it is.

Mothra · « **Reply #827 on:** August 08, 2011, 04:38:03 PM »

do it you son of a bitch

Brentai · « **Reply #828 on:** August 08, 2011, 05:03:36 PM »

Do what is necessary to produce an acceptable outcome given the current circumstances.

Büge · « **Reply #829 on:** August 08, 2011, 07:52:10 PM »

Get on with it!

R^2 · « **Reply #830 on:** August 13, 2011, 06:31:39 PM »

I made soup for my girlfriend tonight. Corn off the cob, thin-sliced chard, garnished with roasted and whipped garlic... it was beautiful.

However, she bought a nice, all-natural, no-additives can of sea salt.

Now, your average box or can of salt has additives for a reason. Iodine is a nutritional supplement intended to make the delicious nutrient taste like metal, so you can skip that. However, anti-clumping agents keep the salt from amassing into chunks, rather than the tiny crystals you expect.

To my dismay, a solid two-ounce chunk of salt fell into my soup and dissolved.

We ate at IHOP.

Food failure.

François · « **Reply #831 on:** August 13, 2011, 06:36:58 PM »

And here we have a demonstration of the perils of playing catch-the-salt in the kitchen, instead of in the bedroom where it belongs.

R^2 · « **Reply #832 on:** August 14, 2011, 05:18:52 PM »

Beat eggs with a little cream. Scramble. Add sauteed onion, garlic, and jalepeno, melt in cheese, finish with parsley and cilantro. Season with kosher salt.

Cut buttered toast diagonally across, then arrange on a plate with right angles touching to form a square.

Arrange crispy bacon strips on toast.

Top with eggs.

Garnish with fresh-ground pepper, sour cream, and minced parsley and cilantro.

Win back love of disillusioned girlfriend.

Mongrel · « **Reply #833 on:** October 12, 2011, 04:04:58 PM »

Homemade BLTs are seriously the best thing. Sooooooooo good.

Büge · « **Reply #834 on:** November 14, 2011, 03:24:08 PM »

Should someone who attended culinary school not know how to make custard? Because yesterday, while I was at work, I got asked If I knew how to make it by someone who was in culinary school and looking for ingredients.

R^2 · « **Reply #835 on:** November 15, 2011, 11:58:14 AM »

A) There are lots of different kinds of custard, so memorizing all of them is a big endeavor.

Sunglasses smiley) Most culinary students focus on savory, not pastry, and thus ignore custards in general.

C) You can graduate culinary school and still be kind of a moron about cooking.

Lottel · « **Reply #836 on:** November 15, 2011, 12:02:19 PM »

Quote from: R^2 on November 15, 2011, 11:58:14 AM

C) You can graduate school and still be a moron.

Bongo Bill · « **Reply #837 on:** November 15, 2011, 12:49:10 PM »

If he was in culinary school, then ipso facto he has not finished culinary school, and therefore more ignorance can be excused.

Mongrel · « **Reply #838 on:** December 11, 2011, 08:44:53 PM »

~~God~~ Bacchus help me, I'm on a bad NEED BACON kick right now. Have been for a couple days.

Made pasta that's got more bacon than it does pasta or spinach.

Mongrel · « **Reply #839 on:** December 16, 2011, 12:41:43 PM »

Question for our chefs:

The following items were obtained on sale in quantity:

- Large chicken breasts
- Parsley
- Leeks
- Potatoes

Plus we grabbed some onions

We were thinking of roasting them up in our big oven pan. Does anyone have any suggestions for a good combination of sauce/herbs? We've done stuff like this before (Cacciatore etc.), just thinking of changing it up with something new... maybe a wine-based sauce or whatever. Nothing too heavy.

News:

Author Topic: What's Cookin'? (Read 95006 times)