PassionateChefsDie
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Posts posted by PassionateChefsDie
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And there is at least one remaining objective question: If the current process of force-feeding is distressing to the birds, is it possible to develop an approach that give the same results, but is not distressing, or at least only very mildly so?
Yes
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I have to say I sort of agree with Obese-Wan Kenobi foie gras production is easy picking and there is far worse going on in the meat factories, teeth clipping, beak de-beaking, tail clipping just an example few and these things can't even be undone.
These practises are done because of bad farming practises and to increase their welfare work that one out! Seriously how many tons are we talking. Whilst I don't believe in the animal welfare rights people are the driving force it is political. Why don't they tackle the other bits of animal welfare how much production of foie gras are we talking vs say pork production.
Personally as a meat eater who has been bought up a vegetarian and is still surrounded by a few I think the real problem is educating the consumer that generally cheap meat means bad practises but in the financial climate of today, it is unlikely to happen.
Here is quite a good paper on the pain of animals and to be fair when I looked in comparison to some other practises and as something that can be undone, foie gras production doesn't even register in comparison. Good welfare makes good meat, bad welfare brings cheap meat and educating the consumer not to think with their wallet isn't going to happen.
Edit:Meant to be teeth clipping..
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As far as I know (INAL) and these sites agree US and UK(Newspaper article) basically you can't copyright a list of ingredients where it gets murky is with method etc..
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If I was to suggest one book for inspiration it would be Savoy (Edelmann). Whilst a little old it still would be a great source for ideas that could be easily brought up to date.
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I'm still waiting for a Rancillo Silvia for a birthday present I doubt I'll get it. For me who goes between wishing for that with a grinder and having read a bit and drinking pretty rubbish coffee generally. Where I've read most is here but these guys really know coffee.. Coffee Freaks
What I've basically read is you will jump in coffee standard straight away with freshly roasted beans(The geeks will say yourself) and a really good grinder (Rancillo Rocky $330'ish). As for what you do with that you'll notice the difference straight away be it perculator, press or syphons. As far as I know with those 3 the temp control etc will not be so controllable and perhaps may not improve as greatly as upgrading to an espresso machine would.
From my reading the entry level seems about the Rancillo Silvia but it is crude, but well built and fine tuning normally involves some electronic gizmo's or some routine and a stop watch to dial it in. So I suspect for a little more money you could get something else(Back to the geek site), what I also stumbled across which surprised me was on the site you will find the odd recommendation for relatively top end pod machines which I suspect is due to lack of all the grinding etc and a little less price.
As for all the temps, getting the perfect micro foam, recommendations for grinders, espresso machines, beans etc.. I suggest you browse through their forum.
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Having looked at a few bits no I don't think it can come from the root system but in the earlier site I gave you it will seep into the cut areas and damaged areas. All the stuff I find regardless of pathogen relates to biofilms and surface of product(Creases, wrinkles etc) and prior treatment in affecting the ability to sterilise the food and badly in most bits I've read.
Another one that concurs and concludes vigorous washing can be better than 200 ppm chlorine. WHO paper It goes back to GAP and GMP.
Remember going on wiki it maybe as low as 1,000 total organisms to cause disease..
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As far as I can tell and this backs it up no amount of washing will help, though I have seen some mentions of bacterial growth being killed by certain spice oils if iirc Oregano and cinnamon where quite high but you still have..
sourceE. coli doesn’t just sit around on the surface of vegetables, either. The bacteria can also penetrate into the interior tissues of the plant, where no sanitizer can reach them.Then you also have this agreeing even at stupid levels isn't successful
sourceWashing rarely achieves microbial reductions of more than 100-fold even when 100 ppm or more of free chlorine is presentNot that I'm trying to deter from the washing, but to me it is just an educated risk just like unpasteurised cheese, raw egg products or raw seafood. To believe washing is going to help in my eyes is to ignore it's highly unlikely to help in the worse cases. As the second link suggests its by the supply chain it will be fixed and not by the consumer at the end. As for the irradiation argument I leave that to others to discuss but for me raw food is an educated risk that I'm happy to live with.
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Red Lion, High Lane So did go mmm not sure had a quite reasonable refurb will it really be a Robinson flagship first impression is it is well and truly in the wrong location. Well first lets get the ahhh's! out, first why oh why do people keeping persisting with these micro leaves when they offer nothing to the dish then my other one I'm really getting a bit of tired of brown boutique chic.
So went have to say a good pint of Guinness, on to the food not sure what to say but part of me thinks I'd of enjoyed my money spent better in curry mile. So ate from both al a carte and tdh, I had goat cheese fritters, beetroot, Asian pear and walnuts. With so much acidity from the pear, beetroot not sure what the vinaigrette offered. Also a little greasy also seemed a waste of a good goats cheese not really sure which one but it was a small log. As for the micro watercress this offered nothing to the dish and even clashed slightly. My brother had creamed mushrooms on toasted sour dough this time of year always seems a shame when you don't see chanterelles nothing really to say nothing really to go wrong can't say I tasted them as I already expected what they'd taste like.
Onto main course well did have corn beef hash and crikey what protein overdose not sure what to say here I suspect it is as the chophouses(Does Pilling still run them). Just for me I expect some potato and veg but I suspect I'm in the minority and most want beef eggs and bacon, so I suspect I've not quite killed the vegetarian in me yet. My brother had macaroni gratin, cauliflower polonaise, and something tomato nothing to comment really it is what it is though I did suspect de cecco macaroni(Always a win in my book). One bonus the bread was pretty damn good. Didn't get to desserts.
Left really unsure I suspect the fans of the chophouses will be happy, as for will I be back have to say maybe for Sunday lunch not often you see a roast rib. Just came away with I'd of enjoyed it more for less and the adding of a 10% gratuity is a pet hate of me not to mention a loss for the servers as I rarely tip less than £10(probably closer to £15) under £100.
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Not tried it now that could be well worth a try(Now will I be let down by the corn beef hash or do we have a recommendation), I was tempted by a meal out tonight though ruined my plans slightly. I was quite intrigued by Punjab Tandoori as generally if eating Indian with my brother I'd rather choice over one, so as he won't eat meat I have to give it up.
As for as good as Prashad I have to say if you're in Liverpool that is well worth going to, not really comparable. As where as I thought of Prashad as really, really good street fare(Not that I've ever been to India) Mahajara left me spinning(Chicken Butter fry absolutely divine, Beet Cheera Pachadi(Spinach and Beetroot, I still think about the flavours)) if I could only think of another reason to go to Liverpool.. But alas I'm now derailing the South Manchester Thread... But just in case Maharaja
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My neck of the woods...
Interesting one about Persian Grill there is one in Stockport called Rayhoon, St. Petersgate, Stockport I've had a few bits but I mainly go for the Hummus, but Lamb is of a good enough quality. Had a little hiccup last time I went but full marks for Service. I generally eat with vegetarians thankfully my brother already had decided to double up on Falafel(Starter), but 2 no shows for the other Main course. Thankfully the other vegetarian is really a pescatarian so all ended up good. They even removed the salmon main course and both owners(Chef and front of house) couldn't of been more apologetic. Again not really a must go to, but a good cheapish night, with a nice relaxed ambience, (even a bit of live music on main nights) for a posh kebab is how I think of it.
The one possibly missing for me would be Damson, Heaton Moor got to say it's up there for me a little expensive but having eaten at Ramsons very recently and tbh thoroughly enjoyed it. With some fantastic recommendations for wines to go along side a vegetarian and meat 10 course taster menu. I felt Damson pipped it for food it just had a little more yummy to it. It had it's flaws and was still quite expensive, not to mention wine recommendation was non-existent leaving the unknowledgable(Me) to try and get something to fit a vegetarian and meat meals respectively. So I reckon a review here would be very worthy.
As for Asian cuisine you've certainly given me some more new ones to try I keep trying but yet to find one that is exceptional, but then I think I'm perhaps comparing too highly having eaten at Prashad, Bradford, and Maharaja, Liverpool recent'ish. So hopefully one of these you've mentioned will tickle my fancy. I have to say Mughli, Rusholme is the one that has one favour at the moment having had a few good meals and some sound recommendations for dish choices.
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If I'm honest this is really old school I for one do accept them being Pastry chief, but that would still be a section, regardless of where the kitchen is. Many times the Larder is a separate kitchen in larger establishments, so how come they're not honoured with the title?
As the top one is Chief of Cuisine anything under him has to be a section. I think some may stem back to the organisational skills needed. I would thought the people pre-disposed for the section, would be better as organisers which I think is why sometimes they tend to be the Sous as well.
I do agree with what your saying, but it will always be a section covered by the chief of cuisine, therefore one chief the rest chief of a section(Chef de Partie).
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But that's the point the translation is Pastry, not sure its got anything to do with tradition but more a loss in translation. I for one would be happier going in a Patissiere than a pastry shop, even a dessert shop misses it for me.
The true title is Patissier Chef de Partie , but as the section is probably one of the most exacting, and very different from many others(Organisation is paramount), I for one and many in the trade accept the term Pastry Chef.
But it is strange when you think about it, you never hear of a Fish Chef, Vegetable Chef, Starter Chef, Roast Chef. Sauce Chef, Larder Chef it would generally be Section Chef de Partie. Which makes sense there can only be one chief, then if we accept chief of cusine can there be more?
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At the end of the day we all seem to be forgetting the base of this all.
Now as has been mentioned Chef is a term thrown about liberally,
Chef Patron
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Chef de Cusine
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Sous Chef
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Gardes Manger Rotisseur Poissionier Entrementier Patissier Saucier
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Commis's of all sections
Now just like Italian is the language of Music, French is the language of Cookery, now the french have a term for Dessert so if we really want to address it, is why did the french call them Pastry(Though not sure Patissier translates well) chiefs of a section.
As has been highlighted really there is no rank of Pastry Chef, the true rank is chief of pastry section. Though it is accepted to call them pastry chefs. If I said there is a new Pastry shop opening on the corner, or there is a new Patissiere you can see clearly it is a language problem.
Now in regards to me it is a made up term, but if it is accepted then I would have to agree, I'm a good tournant, I can hold my own in pastry, but I'm not a pastry chef, it takes years of training, and constantly doing it. A fine example one quiet afternoon I melted the sugar and got lost in pulling sugar roses, as the pastry chef(Head Chef) said what's that cauliflower.
I can do all the dessert bits and give me the recipe it'll be replicated so I for one would accept the term dessert chef, but not pastry chef. I've even had companies trying to send me in as a pastry chef after explaining I'm a good tournant not a pastry chef. I've even had my bread praised, but I didn't research the recipe, I didn't spend years refining it.
Perhaps all this is lost out of the industry. Apologies for not finding the accents for the french words.
Going on my limited and struggling french pate would be pastry in French, though I also see patisserie mentioned a fair bit in the english/french dictionary iirc pate de sucre is sweet pastry, pate feuilletee is puff, pate a choux is choux pastry etc..
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@RedRum not sure I said Adria was a genius ;-)
I actually have to kind of agree with Barrier there has been very few true geniuses, plenty of exceptional "artists" I know some of us hate the use of artist.
Having just tried looking up Sous Vide as I was trying to think of something that perhaps highlighted something modern. I got back to the variety of chefs that had been influenced by Point.
To find the pertinent quote
...In many respects what he did was to return to the essential bases which had become clouded with superfluous dogma and apply a little common sense...
Great Chefs Of France
Anthony Blake & Quentin Crewe
Now to me even in Adria's work I still see this, it is not Escoffiers/Repertoire de la Cuisine/Curnonsky, cuisine. Now perhaps Barrier may of changed his opinion many years later who knows.
I for one would like to see a family tree type thing of the great chefs starting with Point, I suspect many of the greats in a roundabout way have been influenced by him some knowingly others not. But then I suppose I see what Barrier is saying whilst influencing many he perhaps did little otherwise, unlike Escoffier where many bits still live on.
I also think perhaps even Alexis Soyer could be classed as genius.
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Very different, though don't get the use of thrill, for thrills I go climbing, ride a bike etc.
To me I always found it an honour, you have fantastic ingredients, normally fantastic dining ware. So working with the best of the best, serving brilliant wines I always felt it was a disgrace not to do my best for the ingredient or the customer. So self pride is what drives me.
I've always tried to cook so that a customer wouldn't know whether the head chef was in the kitchen or not, or even whether he's running the section.
But then I admire the busy line cook as much as I admire the gourmet chef, both have a different set of skills.
I know there probably be a few that disagree but I very much believe in admire to aspire, which means eating in top places. I did it with an apprentice I had been working with. (This is at the close end of it all, not the true top, a chef who had worked with a great chef)
The apprentice had been working there for a year or so, I had eaten at a few of the higher end ones. So with my final pay check as I was moving on, I paid. All I'll say is he was stunned working behind the scenes there is much you can miss, but these meals don't come cheap.
I'll always have someone to admire as long as have a love for cooking, and never enough money to eat at all the places I wish to.
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I agree but we also have whole sides of salmon, which confused me. Though then it should be relatively similar to sending hot buffet in principle.
I know I would be praying for some good silver service waiters, and not kitchen plating.
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The roast beef tray and a fresh baked white roll, does you heart cry murder but my god I never could get enough.
The chicken oysters from the sandwhich chickens, even better if there's enough for a sandwhich.
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To quote Charles Barrier
"Among chefs there have only been 2 geniuses - Carême and Escoffier. Point was a purveyor of happiness."
I think it is a bit unfair to compare a single dish to mozarts 40th though. I do see some similarities that are very similar to a conductor, to watch a professional kitchen in full flow, with leads taking there own solos, the head chef keeping the timing flowing.
I do understand your point though, many are visionaries rather than true geniuses. Though I also would disagree with Barrier that Point wasn't.
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With 2 of you and presuming we're talking a buffet, can't see why not but you've got your work cut out. The way I see it is you'll need the fish slightly under, and depending on the hot cupboard, just the last few moments holding in there on the serving platters.
Whilst that's being done, one of you will be carving like a demon and another doing scallops, between you feeding out Salmon(Normally find the bottom is hottest but not always).
Otherwise you'll end up with something cold or something over done, the balance should be achievable, but I would thought depending on servers ;-) your aim is to get one out of each, beef, scallops, salmon. Then when the final salmon tray comes out of the hot cupboard it's perfect.
120 hot and cold was the most on my own, I was the first to bed, certainly didn't have such tricky hots either, I choose the menu though.
If you're plating I wish you luck. Something will have to give either pre-sliced beef or pre-cooked scallops neither ideal, and lots of rings/plate stands. I would of chosen pre-portioned beef with a simple one slice, to split on the angle, but even then with 2 and scallops, one person would be tied up a bit.
Edit:
Having platter garnishes ready to be just picked up and dropped on will make it easier, if being used.
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Obsessed and consumed but I would say by food, the couple I've worked for have lived food. Small libraries of cook books, subscriptions to all types of magazines, days off that revolve around food, restaurants eaten at etc..
Great dishes great products don't stay that way forever, it takes constant revision, what is the best then, may not be the best now.
I don't think having the courage to go for it is just it, but a believe in what you do, why I made a lousy salesman I didn't believe in the product.
But more importantly a desire to learn, food is such a broad subject with such a short time on this planet there is no hope for any chef to master it all. There is so much they need to learn from being a grocer, butcher, fishmonger, cheesemonger and on and on.
Great chefs are commis for there whole life, there was a reason why MPW made all ranks wear a commis apron. I always found the ones that know it all, missed it all.
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I think I would have to agree Jackal10.
More so after looking it seems Scouse should be lamb to, though it seems with some veg. I was a little surprised not to find the hot pot in Beetons yet find Irish Stew.
As it seems it was published in 1859-61 seems to make even more sense.
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Been there read that but it goes further than that, why I ended up at Beetons. The fact we have stout/porter from Ireland being imported to Manchester. Ideas that it is a dish for miners to take down the mine wrapped in blankets. References to stout being the preferred drink for them as there taste buds have been dulled by all the coal dust.
I just see no reasoning for Lamb and oysters am I wrong then, why do so few cuisines use lamb and oysters?
Yet beef and oysters is a far more natural choice. Oysters are an integral part this is a poor mans food, I see oysters as a protein filler, presumably cheaper than meat at the time.
He chooses lamb this is the point I'm in a quandary about it fits with the farmers but less so the miners and cotton mill workers. Going on the use of oysters for the poor it makes more sense for beef.
Maybe there is no conclusive answer, but if lamb there seems little difference between an Irish stew and a hotpot, except the layering. Then maybe that is where its origins vaguely come from, as I would of imagined there was trade routes between Ireland and Manchester certainly going on reports of stout imports. Or maybe even a twist on Scouse perhaps.
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I don't know why but I got interested in Lancashire Hotpot and its origins.
Now I keep seeing references to oysters, but the quandary I get is some say beef the majority say lamb. Now if I'm honest Lamb sort of wins, yet there is a few things that I struggle with, firstly many describe the pot as being tall and accommodating a leg of lamb.
Now I struggle being workers food would they really of been able to afford a leg of mutton, surely it would more than likely of been a breast or such like. Yet if we presume it is farmers food then it makes sense. But did farmers really need the all day cooking which it would of had? So here it makes sense that it wasn't just farmers food but a working mans dish miners/cotton.
So now I'm led into perhaps it shouldn't be lamb, now you ask why, well if I google oysters and lamb I get very few hits across many types of cuisine yet beef and oysters is another thing. Then we take perhaps the only real source for the era, http://www.exclassics.com/beeton/beet13.htm
BEEF-STEAKS AND OYSTER SAUCE now that is 9 oysters 8oz of raw beef per person, which is 2s plus the extra costs I presume. feeding 4
BROILED BEEF AND OYSTER SAUCE (Cold Meat Cookery). now 24 and a few slices of beef Average cost, 1s, 6d., exclusive of the cold meat, feeding 4/5
So then we look at mutton/lamb http://www.exclassics.com/beeton/beet15.htm there is only one reference to oysters,
TOAD-IN-THE-HOLE (Cold Meat Cookery). to replace the kidneys.
So having accepted that it would of contained Oysters, meat, potatoes and onions, and believing this to be an all day cook. Now miners or cotton workers or both? I found some references to the hoppier stouts/beers being preferred by the miners so that still leads me to beef and oysters.
I suspect beef yet lamb wins on the amount of recipes using lamb.
So my question is to the northerners that frequent in here, what meat should it be, going on the inclusion of oysters and suspecting many a worker lived on BROILED BEEF AND OYSTER SAUCE?
Red/Orange fruit in Ourika valley
in Middle East & Africa: Cooking & Baking
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Was it these? Strawberry tree.