Truc
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Posts posted by Truc
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OOh hazelnut and tumeric bread eh? that sounds like an interesting combo. No recipe here but will check back to see if anyone does.
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HEY! ahah i just did an little taste testing of some of valrhona chocolate on my page, the link is below on my signature. But yes Guanaja and the sorts are single origin and have every distinct flavour profiles. In all Valrhona is a very well balanced chocolate.
ps; Merry Christmas everyone!
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I used to love watching that show! I normally watch alot of the PBS cooking shows though, they are quite good in general. (I think i might be the only one here that does not have the food network.)
Daisy does not come on anymore where I am or maybe it is and I just don't know when. I learnt alot about latin cuisine from that show.
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hey guys i finally got the chance to make macarons a few weeks back and finally got the time to post them. Sorry i dun know how to post pix on here but check them out on here.
link below
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Hi everyone I got the chance to make these pdf a while ago. The recipe was from peter greweling's book, they were great and im going to experiment with some other flavours next time. Enjoy.
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There's also the savory realm- French dip sandwiches. Or one could extend that to simply the classic sandwiches with soup. Like grilled cheese with tomato soup.
Mmm french dip.... so good. When I was living in France i used to have baguette or brioche smeared with nutella and dip it in hot chocolate, sooo goood *drool*
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Timtam slam. You bite the ends off a tim tam and suck coffee through it like a straw.
Memories.
Pardon my ignorance but what is a timtam?
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Well, of course there's cookies and milk.
I like dark chocolate dougnuts (plain, no glaze or icing) with earl grey tea.
How could i forget that! lol
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Well people this is kind of a random post but I was having breakfast today, som e warm soymilk with chinese doughnut when I started to think of some other things from other cultures that follow that dip and drink premise. Things like churros and hot chocolate or doughnuts and coffee.
What are some other delicious combos?
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Turkey Congee!!! the flavours from the turkey make the congee uber flavourful, i actually look forward to this more than the turkey dinner itself
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has anyone tried the foir gras macaron at pierre herme?
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Hi everyone, I was trying to make some chocolate plaques/cut outs from tempered chocolate and acetate to get t hat really shiny underside. However when it came out, it was only bits and pieces that were shiny and the rest dull. Could it be my temper? it came off the acetate easily enough. OR could it be the acetate? I was using and overhead projector type acetate and also the acetate you use to line cake rings, both with the same result.
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What do you all use for birthday/celebration plates besides the chocolate writing on plates (which im trying to stay away from
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Oh yeah i remember getting this yogurt on my way to school one day. It was lemon flavour and it was VERY good. Is it available anywhere or just at the gourmet stores? I guess I will have to keep my eyes open the next time I go grocery shopping.
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Does anyone here have exact weight measurements for making pasta with Farina 00 flour? The chef that I work for only wants yolks, 00 flour, and salt as the ingredients. He told me to just add the yolks to the flour in a robo coupe till it forms a dough but I've found that if I add too much yolk, the dough starts to buckle and warp as I roll it out. Any suggestions?
i did this too at a restaurant i used to work at except we sous vide the dough for later use. That helped a little as it gave time for the flour to absorb the moisture from the yolks, which made for a smoother dough when rolling out on a pasta machine. We used a little olive oil too. I dunno if that helps or not but thats my two cents.
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Hello everyone, I was just looking on the internet for random food things and I stumbled on this interview with Thomas Keller on PBS. It's really fascinating and I thought you guys would enjoy it too. Hope it wasn't posted already. Anyway here ya go!
http://smallbusinessschool.org/webapp/sbs/.../IndexVideo.jsp
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I did think it was laying it on a bit thick when the anon writer intimates that GR was responsible for the idea of adding salt to caramel.... Werhers original anyone?
Yeah i agree, i actually just saw this book very recently and decided to flip through it. I respect GR a lot but im not sure if some of the things in there are factual like the part where they were talking about taking things from the savory side of the kitchen and utilizing it in the pastry kitchen. Was GR really the founder of such an innovation? I'm not really sure of that. And the whole adding salt to caramel thing. Its still a great book but hmm....
GREAT PHOTOS though! -
I just want to let you guys know (after calling them) that raincity will only charge your credit card if you are a no show or give less than 24 hours notice (really late notice). They said something like $25 or so. Which is fair because if it is easy enough for one to book 10 places at once and hog tables, it's just as easy to cancel a booking on opentable.
All i know is I got my tables booked and i intend to show up for sure lol. -
Anyone know where they sell "coeur de lion" brand of camembert in Vancoouver? I used to eat it all the time when I was in France but i can't seem to find it here. It's not the best camembert but it brings back a lot of memories.
When ripe, this is the world's STINKIEST camembert. This cheese pictured above spent a couple days in our backpack as we wandered the GR through the Dordogne. By the time we were in Les Eyzies de Tayac, we had to keep the cheese on the window ledge outside our hotel room, it was that ripe.
Having said that, it's AWESOME.
On a related note, Saturday night we devoured the Epoisses we picked up from Allison. That, and the port soaked Colton Basset which was much much better than I'd had in years past. (Joe, did you guys do anything different with it this year?) Our friends were very grateful.
A.
There it is! haha i love that cheese, I will go to les amis and look for it now. IT IS the STINKIEST camembert haha and it just oozes goodness when left out (albeit, it was 30-40 C normally where I was). I always had it stocked in my fridge and we had ample amounts in our staff walk in fridge. MMmmMmm good bread, good cheese, just good.
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Anyone know where they sell "coeur de lion" brand of camembert in Vancoouver? I used to eat it all the time when I was in France but i can't seem to find it here. It's not the best camembert but it brings back a lot of memories.
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I think that it kinda sucks for Dale, because normally a chef of his reputable resume talents would be admired but to be hired in the middle of all the hoop-la press and negativity overshadows his talents. Now if he was hired to open a totally new restaurant in town then that would be a totally different story, the welcoming for him would be a bit more hospitable. Does that make any sense? sorry for my rambling. =)
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Like Ann a says i believe the best way to serve fresh eggs is to paoch them. They are easier to poach when fresh and stay in form better. Cant go wrong with eggs benny.
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A few people have stated some of the reasons for the disparity, but I'll add another.
I hate to admit it, but it's the truth. Most cooks are monkeys, and most cooking can be done by monkeys. I mean honestly, what jobs really take skill in the kitchen? At age 19 I was a Chef de Partie in a fine dining restaurant, at age 21 I was a first cook, and now at age 22 I'm a pastry chef (after turning down a few exec jobs). I've worked every station you can in a restaurant, I've been a manager at several, and I've cooked styles of food ranging from classical French, Italian, Ukrainian to Barbeque... When I was a manager in one kitchen, I trained the 15 year old dishwasher to be a better line cook than the monkeys we got rid of... I remember days at another restaurant (fine dining), the chef would send every other cook home, and just the two of us would run the kitchen - and we were still putting out food that was above anything else the city has to offer.... The job I'm at right now, I don't have to deal with them, but the hotline staff are almost retarded they're so dumb...
Cooking is manual labour - anyone can cook good food, you just have to follow procedure. If a chef can teach well, and push them enough, then any monkey can produce results. I've come into jobs so drunk I could barely stand up (in my younger, wilder days - I don't drink anymore though), and had the chef come up to me at the end of the night, and tell me great job. I've walked out of shifts before, come back the next day and kept my job. I've told chefs to go @#$% themselves, I nearly knocked out one chef with an elbow (he thought it would be funny to go around grabbing cooks' asses, I didn't) - he told me later he was actually out cold on his feet, but recovered quickly - and yet I still kept all my jobs. A few chefs were even afraid to confront me about anything (showing up hours late for instance), fearful I'd quit, because despite my behaviour and shortcomings, I'd get work done better than any of the monkeys. I even applied for one job, was told that there wasn't any space for me, but if I really wanted to work there the chef would just find someone to fire to make space for me.
Recently a few of my old chefs have offered to set me up in restaurants abroad - anywhere I want in Canada, NY, or France, they'll try to find a place. But honestly, working for next to nothing in top restaurants isn't something I want to do.
Anyhow, just a little rant - in my experience (most of) the cooking profession is a joke, I'm getting out myself.
Oh, and do cooks deserve more money? They still work for their shitty wages, they still come in to work, so as long as they're willing to do that they don't deserve anything more.
BRAVO, I applaud you and you're rant. I 100% agree haha but monkey is a little harsh, meh...I love that last statement there.
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Hi, sorry i didnt mean for htis to become such a debate haha i was just inquiring about doing some catering gigs for friends and family for fun not as a ful fledge business or anything lol and I woudl always cook at the personas house never traansporting food or anything . but thanks for the feedback
professional skills
in Restaurant Life
Posted
IMO being able to multi-task, organization, common sense and passion are very important to survive in any kitchen. Being physically and mentally fit to withstand working 12-14 hours a day too. A bit of caffeine never hurt anyone either