BrodeurR
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Posts posted by BrodeurR
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I recently spent 4 months in Europe where everyone and their dog smokes.
-Chef Johnny
Any facts to back up that generalization?
Sorry, I couldn't resist.
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Bad: being a clumsy person. Good: being used to being clumsy. In the kitchen of my shoeless home, I have dropped knives on the floor more than once, but my nimble feet and legs have automatically jumped me backwards each time. Ooh! My foot just twitched at the memories!
I agree! I hate wearing shoes at all, definitely when I'm at home. What can I say, I grew up in the country
. A quick hop backwards has saved my feet more times than I care to remember. I'll just have to hope that my luck persists. -
And once you've braised it, let it cool, pick all the meat off the bones with your fingers, season it cunningly, and use it to stuff quickly blanched swiss chard or other sturdy leaves; make little parcels like stuffed cabbage, put them into a baking dish, top them with the braising liquid (defatted and checked for seasoning) and cook in the oven for, what, half an hour. Serve with mashed potatoes or, maybe, polenta. Sounds like a pain in the butt, but once it's braised the rest is clear sailing - and the hard work can be done in advance.
I know what I'm doing the next time I come across some oxtails!
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One time a friend and I went out to a truck stop after a little partying to get something to eat. He asked for french fries with chili and cheese on top. She looked at him like he was an alien. When she came back with his fries she plopped the plate down in front of him and promptly grabbed a fry, swirled it around in the chili and cheese, popped it in her mouth, and said, "That IS good!" Even though it's been over 5 years I still have trouble believing that it happened, but it's true.
Also, I can put up with just about anything from a server. I realize that it's not the world's easiest job, but please at least keep my drink filled.
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My one suggestion is make sure you have everything ready before you start cooking anything. Read the recipe through a few times. Chop everything and have everything already measured out and ready to go so that once you get to that part in the recipe you can reach over and grab it. It was pretty recently that I really started cooking and I remember the pain of getting in the middle of a dish (plus having two other pans going) and realizing that I needed some more chopped onions. Argh, and then everything goes down in flames from there. Maybe you already know this, but I know I didn't...until it was too late
Good luck and have fun.
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As much as the way Tyler Florence talks ("Fantastic" everything) drives me crazy, and the horrible jittery camera work, I've cooked some of his recipes from the "Ultimate" show, and they really were fantastic. The one that pops immediately to mind was the macaroni and cheese. Delicious! I couldn't stand the 911 show. It seemed more like he was trying to get dates than teach the people how to cook.
Also, I really get tired of people hating on Emeril so much. He may not do everything technically perfect, but please don't say the man can't cook. Are you kidding me? Please remember that he was already an accomplished chef long before the Food Network got ahold of him. I do agree with many who can't stand the live show, but I have learned a lot from "The Essence of Emeril" as well as the one cookbook of his that I have (the real and rustic one). Didn't Michael Ruhman say something along the lines of, like it or not he's done more for cooking than just about anyone in history (if someone knows the actual quote please post it as I've just got off work and am too lazy to go hunt down the book.) Oh yeah, and wasnt' he featured on one of Julia's "Cooking with Master Chefs" shows? Her choice you think?
Anyway, there's my two pennies...
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It is very bad form to tip servers less than 18% in any US establishment.
If you feel that the service is poor, talk to the manager. It is not your job as a patron to discipline the staff. Perhaps give them some constructive ideas on how they can fix the issue.
Not leaving a tip is a very jerky thing to do to someone who is depending on tips to live. Most people are not waiting tables for sport. Everyone, regardless of thier ability to live up to your standards is deserving of respect and fairness.
Why is it the patron's job to train the management/servers on how to do their job?
If someone's living depends on tips, wouldn't it serve them to constantly serve to the best of their ability to get a good tip? When I worked in sales (no sales=no pay), if you weren't selling the management would suggest that you may be in the wrong line of work. If you are in the service industry and can't consistently do your job well enough to deserve good tips, then perhaps you're in the wrong industry. Of course, there are some stingy people who just never tip well, but for the rest of us, if we're not getting good service, why should we have to give a good tip?
And, for the record, I am in line with most of the people who've posted here. I almost always give 20%, but recently received horrible service and didn't leave 20% (somewhere around 10% is what I ended up leaving).
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If you can get reservations, it looks like The Inn at Little Washington (http://www.theinnatlittlewashington.com/) is only a little more than an hour from you. I've not had the chance to eat there, but it's definitely on my list when I get back that way (home) again. Also, one of my wife's clients always told us we should visit Four and Twenty Blackbirds. (http://www.fourandtwenty.com/) It's also just a little more than an hour. If you eat at either please let me know how they are.
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When a diner makes a seemingly simple request for the black and white stuff, a chef is left staring at a wall of seasoning scratching his head. Cathal Armstrong, 37, chef and owner of Old Town's Restaurant Eve, has 14 different salts and various peppers to season his menu. With table sizes ever decreasing, giving diners the myriad seasonings they need is just not feasible. And limiting their choices to one type would not be fair. "Kosher salt [is] a flavor enhancer," says Armstrong. "It draws the saliva into your palate and makes you taste food better. But some of the salts that we use, if they're used in the right application, have a very distinct flavor." There are many more varieties of salt than pepper: Among the world's offerings are white salts, gray salts, black salts; Japanese salts, Bolivian salts, French salts; shallow-water salts, deepwater salts, rock salts. Flavor isn't the only characteristic chefs taste for - texture is a factor as well. There are salts as fine as confectioner's sugar that will dissolve when their grains land on warm food and there are large, crystallized clumps of salt that will retain their crunch.
This topic reminded me of the above article that I read some time ago. Here's a link to the whole article if you're interested: http://restauranteve.com/cocktails/downloa...t_of_season.pdf
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We just moved to the French Quarter about a week ago and so far we absolutely love it. It's great how many awesome places (and just the normal stuff like the A&P) are within walking distance. We actually live just about right across the street from Fahy's. I can't help much with the "locals" places since I just moved here, although our upstairs neighbor did give that label to Fahy's. Good luck finding the place you're looking for. Maybe we'll see you around!
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Thanks for all of the suggestions so far everybody. I can't wait to try these. Also, we just found out that we'll be visiting London for a few days. Anything suggestions there?
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I recently learned to make an omelette and have been hooked since. This morning I made one for my wife with just a litlle bit of pepperjack cheese. (I made one of these for lunch the other day and it was great.)
Later, for myself, I used some leftover rice and put together (from my memory of what my Grandma used to make me) what she always called rice pudding. I heated it up in some milk, mixed in some fresh nutmeg, cinnamon, and a little bit of brown sugar. I have to say it was pretty good for something I made up off the top of my head.
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A professional-quality heat-proof rubber spatula
A whisk
A fish spatula- LamsonSharp makes a good durable one
A whetstone
I use a spice grinder every day but you might not need one
Paring knives, definitely, but don't waste your money on an expensive one that will get lost, stolen, or messed up. I buy the $5 Messermeister ones.
I started this career at age 32. I think your guy was right to advise you against school. It's not worth the monthly student loan bill, especially considering how little you'll be making. You might have to work for free for a little while, though.
The first month will be tough, but what doesn't kill you in this industry only makes you stronger. Good luck!
What kind of whisk? Seems like there's a thousand different types. Also, any recommendations on the brand/type of spice grinder?
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Don't forget a thermometer and serrated blade!
Any reccomendations on the thermometer (brand, type, etc.)?
Thanks everybody!
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My wife and I will be travelling in Europe (from Frankfurt to Paris to Amsterdam and back to the beginning is what we have planned so far, but we may go some other places if we have time) for a couple of weeks in May. I know there are things that are eaten in Europe that are unavailable or even illegal in the US. I want to try as many of these things as possible. Now the question, what are "these things", and where can I find them? Also, I'd be happy to take any other "make sure you try this" advice too.
Thanks!
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Here's my situation...I've wanted to cook since High School, but I knew how hard it was and was too lazy (or scared) to try it. I've decided that I've learned enough about dealing with stress and working hard that I'm ready to finally get started. Yes, I am a career changing 28 year old, and No I don't expect to become a millionare and get a show on the Food Network in the next 6 months. All I want is to learn to cook great food. I'm not sure if that's TMI for what my question is, but I thought I'd let you know.
I'd planned on going to the FCI, but was lucky enough to get to talk with one of the top chefs in my area (Washington DC area) and he suggested I could learn a whole lot more by working (which is what he did) than spending time and money in school. I know this is much debated, but after some talking with my wife we've decided to move to New Orleans (where's she's got a pretty good job offer) and start begging around down there until I find someone who'll take me on.
So after all that here's my question. I don't have any knives, tools, clothes, etc. required for working in a kitchen. I'd like to have this stuff when I go talk to the chefs. What is essential? What things do I need and where can I get them? (I'll also take any other advice that anyone with experience wants to share.)
Thanks!
Shopping mistakes in a foreign country
in Food Traditions & Culture
Posted
We stopped by a fruit stand in Paris to pick up some munchies for the car ride to Antwerp. When the gentleman ringing it all up got to a box of cherries he asked us a question. We gave him the "I really wish I knew what your saying, but I really don't" look. He then pointed to two different stacks of cherries and we pointed to which we had gotten ours from. He pointed to the cherries we had gotten and rang up 32 euros (give or take a few)! He then pointed to the other stack and rang up something around 9 euros. Of course we switched cherries and thanked him profusely. I still don't understand why people characterize the French as being rude (or why such a small tray of cherries would cost so much).