Jeebus
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Posts posted by Jeebus
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Even the butter from 10 years ago seemed to brown differently. There seems to be a much higher liquid content in todays butter.This is a very interesting thread...I have what is probably a dumb question, so bear with me...
20 or 25 years ago one of my favorite meals was grilled sausages on pasta with brown butter..And actually, my Swiss grandmother made noodles with brown butter that I remember from the 40"s..
These days butter will brown , but its not the same. I assume the "milk solids" are what is browning, and the modern manufacturing methods are removing the "solids"...Will the Home made stuff have the Solid content high enough so that it will brown like the stuff from the old days??? If so, I am in on the project...
Bud
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I ended up rewhipping the cream a second time and what it turned into is basically mild whipped butter. It still never separated even after chilling, so I threw it in the fridge and it sets like butter not like whipped cream. It was milder in flavour but the texture was excellent.
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I cultured it with some of the butermilk from yesterday buter. The not chilling it first I guess may be the problem. Will room temp cream not split I take it?
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So yesterday I took 4 liters of cream, turned 2 into butter and put tow out to culture overnight. So I put the cultured cream on today and whipped it and whipped it and whipped it and it will not break. It resembles a soft buttercream and has a mild butter flavour, but after 90 minutes I can not even get it to start seperating. Any ever run into this? I used the same equiptment, cream, mixer and speed setting etc? any ideas?
EDIT
I just went back to the kitchen and it has now gone from fluffy to looking exactly like cream? I swear it looks like it did before I even started whipping it and it still never seperated?
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I have been cooking for 15 years, I have a shellfish and certain fish allergies (not fatal). While it can be a pain it will in no way stop you from acheiving anything.
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We had such a problem with this that I started ordering GFS lowest grade vegan stuffed green peppers. Shut them up pretty quick.Just a couple:- Even if you haven't eaten in days, as soon as you begin prepping/cooking the line nothing sounds good to eat.......
-Servers complain about everything you put out for employee/family meal. Even if it is extra filets from last night's party! "Ewww! We served this last night!" I used to tell them if they don't like what is being served then they should put a pb&j sandwich in their pocket before they come to work.
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Thats how I have been doing it for years. Only 1 set of cuts and it works perfectlyAm I the only one who does wedge cuts? Instead of cutting straight down, I cut towards the centre of the onion, like spokes on a wheel. Then I can get a uniform, fine dice without ever having to draw the knife towards me. -
I am about to turn 34. I have 3 kids 17,13, and 3, a 1 year old grandchild and two teenage foster daughters. Between professional lives and home life there really is no other time.
I am slightly fortunate that I work for a large hotel and while I do work nights they will not allow any of their mangers to work more than 55 hours a week(they are too worried about getting sued for overtime later).
Having had kids and starting cooking at a young age was a huge challenge to balance the two, also once the family is there, taking on that dream job for the experience goes right out the window, along with trying to stage wherever you might like.
With me we decided that it would be best for my wife to stay home. Better to have one parent all the time than her working as well, being raised by a babysitter
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Having spent 5 years at the Air Canada Centre, we had just about everyone you could imagine through there. We did takeout for all hockey and basketball teams after the game, as well the directors lounge had every Canadian polititian, A, B and C list celebrity and wannabe through there. We did most meals for concert performers, so over the years that was just about everyone.
The best though was when Andrea Bocceli and his entourage of about 20 came in to the restaurant after his performance and just asked us to cook for them, family style We just kept cooking and they just kept eating. They ate until 2 am.
The worst was Paul Mcartney the vegan nazi, who tried to demand we serve a completely raw, vegan menu in our 3 restaurants as well as remove all leather furniture from the entire building, it wasn't good enough to just be moved to another part of the building he actually wanted it moved of the premisis. It was nice to tell one of the beatles (well one of his people anyway) to go stick it.
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Our pastry chef kept having his truffles swipped. So for payback he rolled little truffles with a "refreshing" wasabi centre. It served 2 puposes, truffles never went missing and you had no problem spotting the theives.
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How many do you need? You could really impress people and make them your self? They really arent that hard.
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We were discussing the "not an accident" aspect as well yesterday. One of my cooks recently left there and he was the one who suggested it. The place was dodgy IMO and had some shaddy business practices.
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Not sure if anyone was paying attention to the news today but Sasafraz in Yorkville was completely gutted by a fire today. I was watching it on the news, I don't see them being reopened any time soon.
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but rain is nowhere near Yorkville.I apologize if this is common knowledge; Mark McEwan is opening a restaurant in a condo/hotel going up in Yorkville. The opening is estimated to be 8-12 months distant. No word on who the chef will be other than it'll probably be someone from within. Interestingly enough, the restaurant will be responsible for 24-hour room service to the hotel, including lunch, dinner...and breakfast. The focus of the restaurant will be similar to North 44 and Bymark -- "contemporary international", as it was described to me. The hotel in question is currently going up and is "basically across from Rain".please let me know if I'm posting old news
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I know you can buy unpasturized cheeses but from what i understand they all would have to be aged a minimum of 60 days. however Goat, sheeps and Ewe milk all seem to be pretty much unregulated.What exactly are you trying to figure out, Jeebs?I know you can purchase unpasturized cheeses. Global cheeses has a selection of amazing unpasturized french goat cheeses...amongst others.
I was just trying to find out exactly what the wording is as we are putting a big push on our cheeses right now and i want to make sure I am giving out the correct information.
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I read that article and that is what prompted me to ask the question. I look at several of the sites but could not find what I was looking for. Thanks for the help thoughDon't know if you saw it, but there is an article in Today's Toronto Star on Ontario Cheeses. They also list some associations - you might want to start by contacting them. I'd think they'd have a good resource to point you toward. -
I was looking at several sites but have been unable to find the exact laws regarding unpasturized cheese in Ontario and or Canada. Does anyone have a site they could recomend? Any help would be greatly appreciated.
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Lobby is in fact closed for renovation until Wednesday the 6th it re opens for the film festival, with a brand new chef.Is Lobby now closed?A coworker walked past it this morning, and there were two signs posted. One said, "Suspended: Failure to Remove Evidence" and then on the actual door it said, "Closed for Renovations".
This is quite odd, as we were there last week and it needed no renovations!
I did not see the sign myself, so please enlighten us if you have more concrete information.
PS. What the heck does the former sign mean anyways? Sounds like something you'd see on CSI...
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Azure restaurant in the Intercontinental hotel has 2 private rooms that can be combined to accomodate up to 60.
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We had a group into the hotel I work in who wanted an extravagant breakfast dish. So we took a 6 oz tenderloin, topped it with a hollandaise sauce in which we have removed half of the clarified butter and replaced it with foie gras renderings and topped it with a poached egg, then we took our homefries and sauteed them in duck fat. One of the best things I have even eaten but I swear I could actually feel my heart slow down.
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I worked there 15 or so years ago, it was good but has steadily declined over the years IMO. It has become a try to please all people type restaurant now, and the menu is a complete mismash. Other than the busy summer months when the beautiful patio is open I have no idea how the place stays in business.
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thanks alot guys, i was on one of those sites I just missed the info I was looking for.
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Can anyone provide a link to a site that discusses this topic. I am specifically looking for average times that most of these take before onset.
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Having worked for the rubinos I always found their food much more flash than substance, and their food has grown more complex over the years. I can not imagine that hot food is ever served with the plating style they do. The show has some value but the food is definately not my style.
And yes they very well may be aliens.
Restaurant pairings
in Restaurant Life
Posted
We did this a few years back on a trip to Chicago. We had 2 1/2 days to dine on the company ticket. The first night we went to one of the big steak houses whose name escapes me and then Topobolompo (sp), the second night Avenues and Tru for the full tasting menu and the third nght we just hit Trotters. It was a great time but the last couple dishes the first 2 nights werea little lost by the end.