johnsmith45678

Where'd you hear/read that? ← i've lived it. why? do you doubt it? ← Yes. Why would anybody call anybody else who's not a chef "chef"? ← everyone works hard at the restaurant no matter what they do or what they wear. quoted from above... well, its true. they're all chefs in tk's book. ← I find that (everybody calling one another chef) difficult to believe without actual proof. Even if it is true, I think it's absurd -- one doesn't have to be a chef to work hard (and vice versa).

Where'd you hear/read that? ← i've lived it. why? do you doubt it? ← Yes. Why would anybody call anybody else who's not a chef "chef"?

Where'd you hear/read that?

I for one think it's LAME. It's like dressing up janitors as doctors (whose outfits also look clean and professional!). Seriously, chefs coats aren't the most comfortable attire -- they're bulky and warm, and they're bright white which would make the wait staff really stand out as well as totally confusing who is a cook and who is wait staff. I remember when waitrons at places I've worked would don a chefs coat when they were making crepes or bananas foster in the dining room, or were staffing the waffle bar -- even that would raise our ire.

I'm starting to worry about the fragile state of the US residents. I've seen this type of statement from quite a few people in the US. Abra, you live 40deg 24min North, I live at 33deg 15min South and I bake all year round. We have a good Aussie climate, it was only 44C (111.2F) on new years day this year, just nice baking weather. ← Heh, yeah, I'm with you -- it's never too hot to bake! I used to work in kitchens that reached 115F (measured on the line) in the summer, over deep fryers, grills, and hot tables -- a single oven on when the outside temp is 90-105F (here, where granted it is usually pretty dry) isn't noticeable to me.

Dumpster divers get 6 months in jail Link

i think (not that i practice this, but i wish i would) it is a great idea to make your starter/poolish/biga whatever, the night before. then you can throw your loaf/loaves together the next day any time. you can even make your bread dough the night before and allow it to retard in the fridge overnight. the extra time can really help to develop the flavor of the bread. that way, you don't feel like you're spending so much time on it. besides, so much of baking is passive waiting...including waiting for the loaf to cool down enough to eat it ← Yeah, it got too late with one batch of bread and I stuck it in the fridge overnight (during rising I think). It turned out fine, and I did think it had more yeasty flavor.

Irish soda bread: Don't remeber for sure, but I think it was potato bread. The crust was really brittle after baking, but I put it in a plastic bag after it had cooled and the crust became very chewy (yum!): (As you can tell, I'm a newbie bread photographer -- I didn't take pictures of the interior, nor extreme closeups ) I got both of these recipes from The Ultimate Bread Book (which I picked up after one day just deciding I wanted to learn how to make bread). I've made two other types of bread from that book -- the pictures must still be in my camera. I've been pleased with all the recipes so far. I really like making bread (and eating it!), just wish it didn't take so many hours!

I stopped by Whole Foods tonight and tried most of the different types of olives in their olive bar. Mmm, most of them were sooo good (some were too briney for my liking). Kalamatas, nicoises, and a bunch of others I don't remember. Some were almost like eating fruit, they were so juicy and fruity tasting (yeah, olives are probably fruit, but you know what I mean!). They had some big olives stuffed with habaneros - WOW! I don't think I've ever had habaneros before -- it was intensely and powerfully hot, but it never became painful and didn't stick around too long -- I liked it! They had olives stuffed with almonds too. All the olives were sooo much better than the black olives in a can, or the green ones stuffed with pimentos in a jar.

Take a picture!

So, by the same logic, does cooking meat in aluminum pans -- which I've seen done numerous times -- also create off flavors? ← Yes, it does. The time that the fond (or meat) spends in contact with the pan plays a big part and it may not be a huge impairment in taste, but for those with a discerning palate, an aluminum pan fond has a different taste than a s/s one. Salt and acids react with aluminum. It's better to roast with either stainless steel or enamel coated steel/iron. ← Not arguing, as I know aluminum is reactive -- with acid foods IIRC -- but in my experience, the vast majority of restaurants use aluminum pans and the more expensive stainless steel coated pans are a rare sight -- in restaurant supply shops too. Of course I've never worked in restaurants at The French Laundry level, so I don't know what they use.

I never put sugar in my coffee. The single high/low of caffeine is enough.

So, by the same logic, does cooking meat in aluminum pans -- which I've seen done numerous times -- also create off flavors?

Those broiler pans with the top slotted pan are supposed to keep a lot of radiant heat from getting to the drippings, thus reducing smoking. America's Test Kitchen recommends adding half a cup of water to drip pans part way through cooking to reduce/eliminate smoking. I've done this. And, yeah, lining the drip pan with foil is a no-brainer.

What are your favorite recipes that you like to make in bulk quantities and stash away in the fridge/freezer for quick food that lasts for many eatings? I'm thinking soup for starters, and I'm thinking about making a bunch of chicken cordon bleaus or kievs and freezing them. I'm sure there's a ton of stuff, but I'm mostly interested in foods that don't take a long time (say 4+ hours) to make, don't require expensive ingredients or a ton of ingredients, and keep well.

Thanks for the info, Lonnie and chiantiglace! I thought of another question related to this thread - what's the job market like for a newly minted pastry chef out of the CIA two-year program? Most common places to work (hotels, small restaurants, corporate, etc.), pay (hourly, salary, etc.)? And anything else...

Is there much to see and do at the CIA if you're just a visiting tourist? If so, when's the best time to visit?

He's the man... He really is the man: "...that there is no more burning issue on the minds of educated, well-fed, financially comfortable citizens than whether or not a clam feels pain--or whether a duck can handle what any respectable adult film ingenue considers routine...." ← Heh, that's funny. I think it's also implying that the typical PETA person/vegetarian/vegan also can't relate to what "any respectable adult film ingenue" has engaged in. Seeing Bourdain cooking in the hotel, it occurred to me that a cooking show based off the Les Halles cookbook would be entertaining...

Holy fuck! GR is worth that much? And Jamie Oliver that much (and he's only opened one or two restaurants IIRC)? Wow, seems like owning and running restaurants is small change compared to book and TV show deals.

Episode 2.2 Somebody even put the Cliff Richard segment on Youtube.

I was pretty off on some of those! Is couverture chocolate pretty hard to find? I don't recall seeing it in the grocery stores, but I've never specifically looked for (or known about) it. I remember seeing some big Ghirardelli bars...

Yep, I agree. And also it just may be really busy, or really slow, or ...

Shudder -- that's the TRUE hell's kitchen (from Boiling Point). GR has a very wide range -- from complete uncaring asshole to fun childlike mentor. In BP it's nothing but the former when he's in the kitchen. It's bizarre they silence the f words, but not "dickhead" and "asshole."

I don't know what your point is then...

Do they allow vulgar language on public TV in the UK (if so, after the "watershed" I presume)? It's nice to watch a show like The F Word without hearing a bunch of bleeps.