
chef koo
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Everything posted by chef koo
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beautiful pictures. where is that? i would love to have a brick oven like that in my backyard
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As a Neapolitan myself I would really like to have a few words with your teacher , quite a lot there I don't agree upon. Definitely not. Neapolitan pizza crust is just flour, water, salt and yeast (eventually sourdough). All the pizzerias I personally know in Naples use such a dough with slight changes in water percentages and rising times, which are usually quite long. No oil, milk, soy flour or stuff like that. And since there's no oil in there it is not a focaccia dough. Absolutely agree on this one. Especially when baking in a home oven that takes longer than the traditional wood fired brick oven. It's important to spread the sauce really thin though. This is the first time I hear such a thing. In Naples you don't even use a sauce per se, just chopped canned tomatoes. I personally find it makes little sense: if I'm topping my pizza with grilled vegetables or meats I wouldn't really like to taste anchovies there. I'll leave those, toppings are really a matter of choice. I agree on the raw onion thing though. Yes and no. A nice drizzle of olive oil before the pizza goes into the oven is a must, but too much makes the pizza heavy. I have to admit that this is one of those sentences I've learned to dread. Unless his mom was a "pizzaiola" (pizza baker) then I'm pretty sure there's plenty of better pizzas around. The "like mom didi it" concept is something many Italians believe in, at times with a reason. But remaining stuck with that is IMO a great limit in extending your gastronomic horizons. Definitely count me in on this one, I just bought a special pizza flour last week and was waiting for a good chance to use it. I'll be making the dough tonight so that I can bake on Friday. ← hmmm. i don't know who to believe now. although i'm not italian myself but i'm pretty confident about the anchovie thing. i've seen and have been told by so many people. i don't mean that the anchovie should be a main ingredient but it should be used as a seasoning. this is the way i've been taught. i even looked it up in my larousse. but then aain larousse is a french reference and i know how the french and italians get along when it comes to food.
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here are a few pizza axiums my teacher gave me at school. he was a born and raised neopolitan so i trust him 1. the crust must be foccacia 2. the sauce must never be cooked 3. the sauce must have anchovies 4. pizza must never have seafood of any kind in it 5. pizza must never have raw white onions as a topping 6. vegetarian pizza must never be eaten in his sight 7. when in doubt go for the olive oil 8. if it doesn't taste like momma's then it's not pizza it really sucks that i can't participate in these cook offs to the extent of those who have cameras. but just for your reading pleasure here is my recipe for crust and sauce given to me by my teacher. crust 250 g of all purpos flour 110 ml warm water 5 g salt 20 g sugar 40 ml milk 30 ml olive oil sauce 1 28oz can of whole tomatoes 1 tin of anchovies finley chopped lots of minced garlic lots of chopped basil sugar salt lots of olive oil pepper chili flakes are optional. i prefer to not have chili flakes
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i'll be there man did you tell alot of people about it? if i found something like that i probably wouldn't have made it public knowledge. just let people who order it fidn out for themselves.
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batter as the starch? damn i can hear the blood vessels clogging busboy that's hilarious
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this was inspired after seeing pictures of marlenes onion rings in the fried chicken thread. i was wondering what onion rings are appropriately supposed to be served as; veg or starch. whenever i go out for a burger they're always served on the side just like french fries. but the only starch on them is the batter.
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it'll be a good option in a few years when restaurants mark up prices by 50% to cover gas prices
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i'm gonna have to stop by my old work place. my first job was at a greek restaurant which was owned by a family friend. haven't been in a while. i'll go back and look up there moussaka (or mousse kaka) recipe and share it
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not only is it good fried but when you roast a chicken, since the back is on the surface of the pan it gets the most browned so the flavor is alot deeper. and since it's touching the pan it's constantly being basted.
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when i was in school, if we ever cooked whole chickens my teacher would secretly hide them and shamr them with me. i was his favorite guy since i was the only one in the class who ate everythign and anything. i loved it. and if whoever butchered it was careless you might be lucky enough to get a few oysters in there
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ahh i see. well i'm looking at the bottle and it says la chapelle de bebian
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i bought a bottle today. i've never tried it and was curious about, but what's that smell i'm getting. it smells almost pungent. what would you call that?
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i was making my fried chicken again last night and i sort of discovered something. i didn't check if it was already posted an di was too lazy to check. but anyways. i thought i could make the crust crunchier if i let the chicken sit and allow the moisture to seep into the flour and then just dredge it again. i worked except for the fact that there was uncooked flour on the outside. since it wasn't moist the gluten couldn't form and it basically just sat there. so i tried another pieces doing the same thing and then just letting it sit for a while again and let the moisture seep into the second coat of flour. and that did it. super crunchy crust.
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i feel the same way. i put in on everything i would normally put hot sauce on like eggs, chicken wings, anything. but then i also found it an awesome substitute for ketchup. anything i would put ketchup on got replaced with sriracha
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i understand your point but in the case of realistic threat to our planet such as the example of the oil don't you find it better to take the side of caution? things like cell phones we accept the consequences of. people tell me they won't live in paranoia without good cause or reason. i think the risk of extinction is a very good casue and reason. ← ...a world without 'point and counterpoint' wouldn't it be nice to live in such ignorant bliss. This thread scares me with its borderline fundamentalist views. It is easy to latch onto 'things that feel good' and protect the underdog. All I am looking for is the flip side. Can you guarantee that someone/some group is not profiteering from this hype about our fisheries? ← true. i wonder, if we do hear the flipside who would we believe?
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well sine it's not spelled in korean i think any spelling owuld be fine
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well the typical place for me and mine is any greasy spoon chinese joint open late enough for us to go to. sometimes we actually plan to go to a restaurnat and call a couple weeks in advanced to make sure we don'tn piss them off. last time we went to quattro, and before that we went to coast. on my days off i like to go to yum yums on losdale. i go there way too much. they know my name and my parents names... and my parents have never been there. but their ma po tofu is jsut so damn good
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i'm just lazy when it comes to punctuation. as for my profession... well how about i start anoter thread
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niel. i think that a food writers opinion should be backed up by peoples personal expiriences with the restaurant. one good review can't over whelm thousands of unhappy customers. but i was talking more about the "big shots". and i don't mean food writer big shots. i mean celebrity big shots. of course the world isn't perfect and restaunrants for the most part will always feel the inclination to treat those who don't need to be treated. i have to wonder though if it's our continued acceptance of this attitude that fuels it. call me utopian. i just like things be fair cubilularis, who the hell is ee cummings. and what does it matter iwhy i became a chef and if i am a certified chef?
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well i don't have a camera that i can post pics with so i can't show you guys my chicken but because of this i have now actually broken my previous record of breaking down a chicken. my previous record was 35 seconds. i can now break down a chicken in only... 18 seconds. and when i mean break down i mean breast and legs are seperated from the main carcass. haven't timed myself of how fast i can seperate the thigh from the drumstick and the wing from the breast. i'm guess it'll bring me back up to my 45 sec mark
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do they mean anything to you? i know alot of restaurants grovel to VIP's like the success of the restaurant depends on it. personally i take the side that once you step into the doors you're no differnt from anyone else. i think waiters would look at the situation a bit different. they're income rests alot upon gratuity. if they knew someone has a big dining budget i'm sure they would do their best to give extra care and attention to that table and make sure everything is perfect; the food, water galsses are always full ect ect. but then again i've met alot of waiters that look at the customers the same as i do. i've also met chefs who treat VIP's with greater attention and care. i thought of this becasue i was watchin "jamies school dinners" and i saw taht part where bill clinton wanted a new menu then the one he requested upon coming to the restaurant. jamie was pissed so he wouldn't go out to see him when he was asked to. i think that takes guts and i respect that
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i understand your point but in the case of realistic threat to our planet such as the example of the oil don't you find it better to take the side of caution? things like cell phones we accept the consequences of. people tell me they won't live in paranoia without good cause or reason. i think the risk of extinction is a very good casue and reason.
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i've always been opposed to serving food that is nearing the extinction. i've talked to many of the chefs i work with about it and they all give me the same speech. market this and market that. if you don't have sea bass on the menu it makes you look unsophisticated. i hope more chefs would be willing to give up that glamorous image of "expensive ingredients" for the sake of the planet. problem being is that we're so rich. take produce for example. rich north american have little to no respect for nature. "i want my tomato now. i don't care if it's winter". so we find a way to make it happend for our rich clientle. no one appreciated seasonal and local ingredients. and more importantly no one understands becasue we're too concerend with making our customers relaxed and worr free. we don't take the inititiative to educate the masses. we jsut want their money. "i want my out of season fish from the other side of the world. i have the money. make it happend"