Basildog

errr no.Chefs are not one type..all of human life is in the kitchen.We have plenty of drinkers cos its on tap.Drugs are rampant in all walks of life, espeacily the young, and kitchens are full of young people.

What my boys do in their time is their buisness, but turn up for your shift stoned or drunk,better check the sits vac.Hangovers are tolerated

Thats not brown nosing drivel?

It's all the drugs man...the weight is falling off

We were thinking ginger/soy dressing

Didn't get any tannin taste, just a combination of livery ocean.Poaching some in a roll with panchetta.Intend to slice it and serve cold(or is that a mad idea?)Still playing around really.Couldn't get anymore today, but maybe Saturday

The Customer comes after we have decided that they are worthy of trying a new dish Actually, i had my last 2 tables waiting for starters when Dave starting cooking the liver, so we had a taste, and then i offered it to these tables as a free sample.First table looked at me as if i had offered to bugger their dog, 2nd table said yes please, and enjoyed it.Will probably put it on tomorrows menu

I worked with a chef who would take speed on a regular basis, prior to him getting through his mise.Then smoke after service to calm down.Scariest shit i have ever seen..the man's soul was dead, his eyes fucked.Put me off that shit for the longest time.This was at a hotel, and the live in staff accommodation was called "Acid Block"...some great times and some really awfull times

Now its aired over there, can someone from over here fill me in as to the follow up show, which i missed.Thanks

We were offered some Monkfish liver today from my main fish guy, and as i had read about it here, i said hell yeah, send us a couple of lbs to play with. David found it in the fish fridge, and sauteed some , served it on some mixed leaves, splash of balsamic/EVOO and some crisp parma ham.Tasted pretty dam good

butter isn't cow fat in the same way as duck fat is duck fat John.To get the same, you would have to milk a duck? does that make sense , or am i just too tired to make myself understood

Mr Monks was freed last week More good news...Acting Chief Constable of Northamptonshire has started an investigation into the circumstances surrounding the prosecution

Italian/Korean........sig dish Basil Dog...i thank you

Rock stars and TV people, don't make the top 3?

But it can be applied to fresh pasta that has been frozen, as opposed to dried pasta that had been frozen(Like that would happen)

Presumably it is, if they have been preserved or at least had their shelf life increased. Well that's OK then

Why only new staff? and will Mr Ramsay been taking a test himself?

Confit....of tomatoes, shallots etc etc...is this right?

I have drifted through 30+ kitchens in 18 years, but i never wanted to be a supertar

I am 4 paces from my 6 burner imperial In my heart i'm a chef, even though i don't cook as much as i want too.But then again,bigger kitchens than mine (ie 99%) have head chefs that manage the kitchen, not actually cooking that much.I,m just cranky that my Sunday on the stove was taken from me by the waitress ending up in A+E an hour before her shift started But i get to handle food everyday, even if its just prepping a bit of fish in the afternoon

Most of the chefs seem pretty quiet on this thread?? We make what we can from scratch, but we do have some fresh/frozen pasta in the freezer as a stand by for picky kids.Have used fron puff pastry in the past.But this is work, it's what we do for a living.At home i have probably more convience food than anyone here

A Tasting Menu at Black Pig Restaurant, Rock Chef Nathan Outlaw 6 Course Tasting Menu 6 Wines to Accompany Tuesday 1st July 2003 Lounge Suits 7.30 for 8.00 p.m. Tickets £65 / £60 wineclub members This has been lifted from Bintwo.com sites newsletter, and it's one of the resons that i dropped out of the St John dinner...i'm not made of money

All depends what your cooking for i guess.Personally i cook to give people a good time, a memory of some time spent with us.If i considered my self an "artiste", cooking for my own pleasure,then i could see why chefs get pissed off by people changing their "creations".My only proviso is that if i,m eating the food of an artist chef, it had better be fucking good.

I know nothing of the Cheescake Factory, but have to say thats an awesome first post.Welcome to egullet

Sorry, forgot about picking the next menu...if someone has a good one, feel free..otherwise i,ll do one later