PassionateChefsDie

What are you using I've only come across it once but I do believe you can get pistachio praline, a really smooth paste plenty of pistachio flavour.

Wouldn't using something like Lapsong Souchong tea create the desired result? Certainly sounds interesting.

I wish I could get some over here but it really does look like baby rhubarb chard to me, I agree full grown chard is larger. Though I have seen baby rhubarb chard frequently looking exactly like that. I just wondered whether it was a country thing thing like Zucchini/Courgette but it looks impressive if it is sorrel. Thankyou for the clarification as you said it's got the sour must be as chard certainly doesn't.

I've just got to ask does that have the sorrel tang a lemony sour, to me it looks like Rhubarb Chard. Never seen red sorrel and googling keeps showing either sheep/red sorrel or common like here http://en.wikipedia.org/wiki/Red_sorrel That looks much more like this baby rhubarb chard intrested to know if it is the same thing http://curlydock.wordpress.com/2007/03/07/...-rhubarb-chard/

I have to admit I agree with the earlier post the only reason to do it.. Is to stop scalding the eggs I presume the addition of sugar and air create enough of a buffer that you don't scald them. Makes sense Mcgee has Yolks starting to set at 66°c taking that milk is close on 100°c scalding could/should occur.

I think I could agree with that but it becomes whats in this season? But fashion is still art. I've certainly seen fashion items at the cutting edge that are from from practical, so not sure I quite agree with... clothes must be worn The cutting edge is different from mainstream yet even at the cutting edge you'll find flamboyant unpractical outfits mixed with the clearly practical yet still cutting edge. Art has space for both extremes be that music, fashion or even food etc...

This thread has me craving a dish, from a place I worked at. Pan fried Wild Sea Bass, when nearly finished some nice garlic butter, lovely little purple olives, fresh parsley, capers and little of the caper juice. I was quite happy with the pan and some fresh bread, never did get the Sea Bass.

I find the question a little strange really. Is all art pleasurable then? Though I agree to a certain extent food isn't art per se, it does take many components that are very similar, it still takes a few to champion the cause, peers, reviews, foodies. Now I have to admit, there is a few chefs cooking this style that I for one would love to eat at. Yet given a choice it wouldn't be my first choice. We talk as periods but perhaps I'm missing something didn't we still have artists who don't fall into the new art, is there art inferior because they haven't? Lets use art for a sec, we can do this 2 ways we have the shocking art of Damien Hurst, yes what he did was revolutionary will some find what he does not art of course, why is either side of the argument correct? Or another way lets say I want a portrait now I could go to the best cartoonist or a more trad good artist, so what one is better than the other? Its just different, the intention is different, the market is different. Now to champion one who I think catering history consistently forgets, Fernand Point, when we had what was called Nouvelle Cuisine(Not that little stuff on plates). Many of these chefs had worked under him or for chefs that had worked for him, to a certain extent it was his philosophies that made Nouvelle Cuisine. So why is it he gets forgotten was he too far ahead of his time, was it because he didn't like travelling much, was it lack of PR? Much of the catering industry is PR we as chefs are selling what we think is good/best, it is there philosophies and lets be honest philosophies are funny beasts. You could take 2 of the great chefs at the moment, GR and AF give them the same ingredients and end up with 2 very different dishes, so we can determine one is better, more modern, more pleasurable? I struggle to see how they are 2 different things, with different out looks, with different markets. So to me the answer is yes it can pleasurable to some, to others not and it doesn't make either side wrong or right, just different. What is one mans art is another mans junk.

Try starting the recipe using tahina(Sesame seed pulp(Halva just seems to be this and sugar)), do see some interesting things happening but I suspect you need to tackle it using this. It has a very high oil content so not exactly sure how but I guess you need to take this into consideration.

Lol I agree but how could anyone get through all that. You probably could add kippers or smoked haddock and a poached egg in there to. I had too many hangovers and a kipper order that would receive an unwelcoming glare.

Thankyou for this great little collection.

I've done many English Breakfasts over the years I was led to believe it should be. A really nice dry cure Bacon(Smoked my pref) Fried Bread(I would agree a sandwich loaf slice) A really good sausage Grilled Tomato(Yet the barbarian in me prefers tinned so that fried slice has something to soak up) A slice of Black Pudding on a slice of fried Apple(I agree a nice Bury one) Pinkish kidneys(Leave them off for me) Eggs as you choose (me scrambled just set not runny) I could tell you of the story where I was late the ovens where being changed and the last one down was the AA inspector. I did it somehow, but somethings are best left unsaid.

This thread still lives. I have to agree having read a bit from your blog Chefpeon I agree with much, and the petit fours reminded me of the chocolate marquis Bday cake for takeway, check on came in, chef walked up to me and said can you make one before he leaves. I'm sure I looked at him as if he was barking mad, but did it I did, even thinking about it I wonder how. I do remember it was turned out dressed with all its finery though. Strangely when I read about passion, first thing I thought is none of the above to me it always has been about the ingredient. To me take a fantastic ingredient and ruin it, is the ultimate sin. Take the humble Scallop you have a fantastic 1½/2oz a full fluffy white cushion fresh as possible, to cloud it is just wrong. So I find with my passion it is for the ingredient the other 2 are there but not firstly, more a consequence of the best ingredient and wishing to do the best for the customer. To me it can be thankless job, the biggest compliment is the clean plate. You do have to be happy doing a good job. But so much as a chef you can't influence or change, when you begin to see the whole picture how front house can ruin others experience, from laziness to pushing checks into the kitchen and expecting you to just turn it out. Owners chasing increasing profit margins at the expense of the ingredient. Then you have the chefs that I call journeyman I'm sure you've met a few the ones that have worked for xyz blow there own trumpet, but yet still seemed to of missed bits, the ones I call recipe chefs, just give me a recipe I can do it Recipes are guidelines the ingredient should dictate the dish not the other way around. So many factors for a good restaurant are needed yet as a chef we control so little, to work with others that don't share the same vision. Working under others who are there to pick up pay checks, when you know there is better ways of just getting a pay check. As for teaching mmm what a great Idea I may have to look into that more.

I'm not justifying it but with the world becoming one market place, where production costs and animal welfare vary greatly I for one am not surprised. My simple take is pay a premium it is highly unlikely that premium produced meat is going through this process. I would hope they are asking for premium because they don't feel a need to resort to these type of practise's. If people continue chasing the bottom price these type of practise's will continue. Once you've tasted a piece of Highland Angus hung for 4 weeks, there is no looking back but a premium you do pay. Hanging reduces weight, increases storage price, but if people aren't aware or appreciate it, they will still look for the bottom price. Its a consumer driven market, in the UK I've noticed one of our stores only claiming to use freerange eggs. Why, because who they market to, don't mind the premium and recently one of the celebrity chefs highlighted the plight of the battery hen.

Lol I agree bit dubious that R&R was a little to long. So I know to just get started this is going to involve some relief work, just to get my feet back under the table. But certainly know that 9-5 stuff isn't all it's cracked up to be and I'm a lousy salesman, too service orientated for that.

Just a little hello to those that know me. All I can say and hopefully this forum is appropriate After cooking for a wage for a few months rather than doing what I truthfully love which is cooking with passion, I finally reached a stage in my career where it all became too much. Working for people and serving salt soaked chicken breasts with restaurants being sold from underneath you it became all too much. So having taking a little R&R and back and raring to go, I'm now looking for my next challenge. So though PassionateChefsDie they can also have a second coming. So to those I need to apologise to I offer my apologise to those that don't know me I suspect over time you will. So has this career ever got to you so much that you needed some R&R ?

According to Prasantrin's article Slavery doesn't officially exist, Fair Trade pay nearly 25% over the top for there product, which is a step in the right direction. Slavery has been replaced with middle men buyers. My point has been and always will be if we tackle child labour put pressure on companies to influence the regions of the world where they source there products. To pay an extra 25% for there product instead of offering a price before harvest and then dropping it by 10% when it comes to harvest time! But honestly if a company suddenly saw 25% of its profit margins dissapearing I think the consumer will be avoiding them, as they try to acquire it back from the consumer. Lets be honest so 10% of the child work force in these devolping countries are associated to slavery, that leaves another 90% that from what I see are in economic slavery. Slavery exsists because the profit margins at the farm are so low, this creates an enviroment where slavery can be used and is used according to some articles. Certainly the profit margins for the agriculture business in this country has forced the small holdings out, to be a Farmer in the UK you have to be commercial, working several 100 acres of land if not more. Then bring in agriculture subsidies(Which vary from country to country) from various sources our farmers are still struggling to make a profit. This is what we call a fair and open market, not forgetting that either(both) in the UK or the US its more expensive and not cost effective to bring roast/ground coffee in to the country, who do we think could do it cheaper the western world or the developing countries? Surely this would of been to protect the commercial interests of a coffee house, who would be undermined by the import of cheap ground roasted coffee. Which brings us a full circle as you said how do we tackle it, make subsidies all the same, that will mean pumping money into markets that are unstable and corrupt. Say it suceeded child labour is banned international, we can probably take 25% off production from these countries which presumably will increase the price by the said amount. Now take 25% of Wall St and probably the rest of the world markets, I really see this happening. We make the International Market more open and fair we remove subsidies completly then what, as the western worlds agriculture business's fold, without the subsidies they cant compete with the developing world. We allow China or whatever country to export as much as they want, so what if the undercut the western world, oops that will be why it wont happen! Lets tackle the cause not the sympton, child slavery comes with child labour, child labour is used because the profits from agriculture are small, as the western world profits grow year in year out. We dont cure the cough and sniffles we take flu vaccinations. To seperate the 2 is just as hard to equate as them being 1 and the same. I leave you with this thought would you lose 25% of your wage(After Tax) just so the developing world can have a fair game, no 25% increase later, same increase as the developing world? Edit to add He who has the most money has the power!

Not sure how you got I think that child labour is clear cut from what I've written. I've agreed with prasantrin about it being a better way of life for some children, I've agreed it's difficult to equate wages, I've highlighted the effect of removing the work force, where is this clear cut its seems ambigious to me! As for the past if we dont right our wrongs how can we stand on the moral high ground, would you listen to the bully who's been bullying for years and then has a change of heart. Our future is built on past actions if we right the wrongs at least we're setting the right example. But it's only Academic, I'm curious I struggle to justfy shopping are you saying we should ignore our past actions? You all ignored Economic Slavery is it too hard to swallow? As said it's a difficult and emotive subject, just using the word difficult suggests its not clear cut. I think some people are struggling to swallow the truth in this thread, when someones freedom is removed by a master its easier, yet when its by economic powers its not so easy to swallow. (And we have choice I believe that 60% of retail turnover in this country is cut between something like 30 companies, what choice, the choice of profit and economic power) I also think you'll find economic power buys freedom not the other way around. Which highlights my point if open minded people like us struggle how can we make the rest of the world understand? I cant even get it across to like minded people

I quote you here Pan and replace slaves to that slaves/child labour and enslaved child with enslaved child/children working for a meal. Yes I do go shopping with open eyes, but as 1 small person in this huge world how can I make an impact. I drink Nescafe and love Valhrona one seems fine 1 not, Foie Gras production isn't pleasant but like you the quality of life for the Duck/Geese is far higher than some chicken. I knew a vegetarian who ate game, because of the better quality of life game has. Theres fors and againsts for boycotts sometimes they work sometimes they hurt the people that there trying to help. I think you may of missed my edit If we target child labour will we not see the slavery side disappearing! I am aware of what goes into producing my food, I dont have the income to be choosy, choice is disappearing as the big supermarkets take hold also. As you mentioned regarding wages its difficult to equate. Equate a third of your work force vanishing, which is what will happen in this countries with child labour. As prasantrin put forward in places with no or little education work is a better way of life and also highlighted a good link. On a final note more child abuse in the western world is done by family members than strangers why do we think its any different in the devoloping world? I think I've ranted on enough I hope this thread carries on but it'll probably dissapear soon. For as Carrot Top pointed out its an emotive and difficult subject. Can I shop with a clear conscience of course not! Just got my eyes open.

So you justify Economic Slavery? So the workers around the world that work for no more than 1 meal between 4, usally because of the buying power of some western world company, but thats OK? So because the "Company" doesn't claim to own them but threatens to use another co-op if the price isn't right, so uses economic power to force servitude, but this Ok? So clearly we all agree Child slavery is wrong, all they have is a meal, and a roof so whats the difference between this and Child labour? I'm glad you all can justify and distinguish the difference for your own peace of mind. I struggle its quality of life that distinguishs the difference in my mind, and there I see little. So the Malaysians quality of life is brilliant, western world companies are paying them 0.4* an Americans wage then, or will we find its closer to 0.1*? I cant see Malay enforcing a minimum wage, I dont honestly know. So Child Labour isnt Child Slavery though I bet many children employees dont see there wages, let alone be paid fairly. Edited to Add Surely if we targeted child labour we would find child slavery dissapearing with it! For if you cant employ children using them in slavery would be just as hard. But this means propping up there economys due to a sudden dissapearence of a work force..

I personally dont distinguish between Child Slavery and Child Labour as pointed out just because your standard of living is dictated by a master or economic reasons. So the moral thing would be you return your wealth to the Native Americans and us to the old Empire seriously is this going to happen. We back pay the familys of slaves that made our industrys then perhaps we can stand on the high moral ground then. No I'm not condoning slavery or child labour yet both countrys would pull companys or small holdings into court if we treated our children like some of these countries. christ in our country even paper rounds for the under 13 are a no go. Now the point I'm getting to is if we continually search for more profit who do we think is paying for it. It comes from countries where there is no minimum wage, this is why more and more western world companies use these countries for a labour force. What are we thinking that they're there to boost the local economy, I know the argument, but we give them more than what they would earn. Yet the wage they pay would be illegal in this country so how is it an argument. Lets be honest if we paid the coffee workers a fair wage lets take a small figure of $5 dollars an hour thats $40 dollars a day (Most of the western world wouldn't even get out of bed for that) Seriously how much would coffee price jump up, Vanilla, Chocolate etc. But I leave you with this thought with out our use of slavery and yours would we be as powerful as we are? Is it not part of our development? Its like taking the mickey out the newbies at school on there first day for not being able to read or write. They'll learn just not on there first day! Lets boycott our own countries and see if they want to return some of there profits to the devolping countries, seeming as there run by share holders I cant see this happening. And set the example for them years down the line. Germany has more right to stand on the high moral ground than either the US or UK. At least some of the companies that benefited from the 2nd world war have had to pay compensation. Edited to Add Firstly as a chef I find I'm drawn to the artisan and premium products which generally do have better ethics but a higher price. Yet when I walk around the supermarket I can at least equate the amount of work gone into a product and the price on the shelf. Can someone tell me one how much coffee beans it would take for my 300g of freezedried coffee and how long it would take to pick that many. I'm guessing its twice the amount in the jar and probably 3* the amount of green beans. So for 900g of coffee beans the company gets £4 guessing with the size of the beans surely thats a days picking(Not really sure), and from that £4 2 middle men get a cut and it has to be marketed, packaged and transported and finally Taxed. Now lets pick on the middle men (Not the two at the ends being the consumer or worker.) who are making there minimun wage if not a fat cat bonus. If we force economic slavery (Where is there freedom?) dictated by a buyers market, how can we condemn the other without condeming this. So there not forced to get up by a master but a need to work the land to put a meal in there mouths. They have no freedom because any profit is eaten up by the middle men, they have no choices. As the western world do we really believe we have a free market what wasn't it recently China was producing too much cheap goods!

If I started decreasing my purchases because of unethical work practises where would I stop. We just have to accept that for our quality of live someone has to pay. Look at your coffee, mines got 100g free, 200g at about £4 which is now 300g. Am I meant to believe that the coffee workers decided to give there crop away. Do we believe that the coffee company is making a loss from that promotion. From the little I know about business you are generally trying to increase turnover each year by 5-10%. So with an increase in sales, if you sell 10 jars I've given away 5 free. Now to return this I need one of the 10 purchasers to continue buying yet the first 4 and half jars won't be profit. You can get bet anything that the coffee company will reach its predicted profit forecast. I also bet the coffee pickers haven't seen a 5-10% increase in wage, or the farmer 5% increase on crop price. Lets not forget both countries where built on slavery. So we're 100 or so years forward in devolpment yet we can condemn the other countries and forgt our own sins.

1Ib and 2Ib tins are bakers size small and large, haven't specifically looked for one probably measured by Ltrs now. But rough approx a while since I've seen one but 4" high, reckon 8" long and 4" wide. Worked a place and we ended up with a load of tins from the bakers, never really took much notice, but this thread made me think of them. Think it's whats advertised as a loaf tin now like a dumpy terrine. Also the size remember thats a 1Ib of slack dough not flour. 2Ib tins about 10/12" long the more I write definetly seem to think there quite square at the ends 5" high and wide. Like I said really am approxing dimensions only really walked past them and watched the Pastry chef cursing the KP for washing them.

Regarding boycotting did it work for south africa before aparthied, I believe not, just political circumstances allowed the country to take the next step. Secondly as people sitting in countries of good economic background, where do we believe our economic background came from, is coming from. Both countries are really just merchant countries. UK built its wealth on plundering the world mixed with slavery and the spice trade. America is built from European communites who plundered the Native Americans. I believe that the plains Indians Mecca/Bethlehem etc was forced sold for less than 1% of what was taken from it. Why as a generation do we believe that its any different now? How many countries in the world have a decent economic background? Who do we think is paying for our lifestyles? Tax has to come from profit. You could stand in the corner for good Business people yet there's always a loser in a deal, one party will always come out better whilst one concedes. Is there a difference between Child Labor and Child Slavery so the master is your father yet still with 3/4 incomes the exsistence is little different, the work the same. So rather than being forced by the local gangster your forced by economic reasons the results are the same. As long as the Human Race is fueled by Greed profit will be made and a Loser in a deal will be the cause. Why stop at Coffee, Chocolate what about Vanilla, cheap meat, cheap poultry, South African produce(Do we really think its cost effective to fly and ship food around the world of course not its about profit, not cost effectiveness!). When do I stop what about local farmers using piece work with staff who are economic migrants in "civilised countries". As long as the consumer goes looking for the cheapest, people will be exploited starting with the consumer finishing with the farm worker. Yet the middle men grow fat.

I'm not sure your end I've never Looked. As for cooking No I'd absolutely cook with Valhrona just not single estate Ampamakia firstly I'm not sure it even comes in 3kg blocks. Just 10 pieces working out at 30p a piece and they expect me to give it away , I can eat 2 bars in one sitting without even trying. As for wine suggestion cant say I've ever tried yours but I do know Banyuls with chocolate is another combination that I love. My suggestion was for a pure chocolate and indulgence. As for cooking out of the 3+ varietys of Valhrona Caribe and Guanja are the 2 I'd use. This comes down to price I'm not fanatic of Amedei. For blending and mixing(Even with a cheaper chocolate) I find these work yet I do appreciate the taste of Amedei. Just believe that should I leave it purer, then I'd probably use Ampamakia if I was going for example, a chocolate pot, or single estate truffle. Edted it made no sense