Oreganought
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Posts posted by Oreganought
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Suvir was the soup a cream type soup and was it smooth or textured?
When I make mine I only use corn water,18% cream and butter.
And seasonings,of course.
Corn water: take 4 or 5 ears,cut the kernels off and bring to a simmer with just enough water to cover,cook for 15 minutes,puree and strain.
For the corn remove kernels,add some corn water,butter and roast in the oven stir every few minutes,when the corn is cooked,add the 18% cream and let steap until it has cooled.This is my base.
Process until smooth and strain,and at this time fresh corn can be added
for that extra explosion of freshness.Or you can leave a texture to the soup.
Like any seasonal ingredient like this or asparagus or tomatoes,when I make a soup I like to keep it very simple.
Simple embellishments don't detract too much,I might use italian parsley
and lemon zest,but generally just a knob of butter to swirl.
Now you got me thinking corn soup,and I already have enough to do.Thanks alot.
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I thought the acidity from most tomatoes didn't pose this problem.
I help my Italian mother-in-law every year for selfish reasons,(I have access to the cold cellar) and extra acid has never been used,including this year.
That didn't answer your question I know,but just giving you my experiences. I bunch of basil appears about right,depends I quess on
how much basil per jar you prefer.6 litres for 20 lbs...approx...no?
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Ollie
P.S. Should I be brave next time and eat the eyes? I managed to pry a little meat out of the cheeks... isn't this meat considered a "delicacy"?
After making salmon stock the staff was there to pick at the heads for the
cheeks and eyes.Not the actual eyes,but the meat just behind the eyes.
Don't think I could actuall eat the eyes myself. Or if no one was around
during the straining,I would collect them to make a pasta dish for everyone.
Very tasty.
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The 4 books that had the most impact on me:
Gourmet's Basic French Cookbook...Techniques of French Cuisine
By Louis Diat
The Key to Chinese Cooking...by Irene Kuo
The Professional Pastry Chef...by Bo Friberg
Larouousse Gastronomique
And my other cookbooks by....Susanna Foo,Marco Pierre White,Nico,Bocuse,Robuchon,Trotter,Keller,Soultner,
Kennedy,Childs.
Chef cookbooks are getting prettier all the time.I just picked up the French
Laundry Cookbook...nice glossy pictures...pretty.That reminds me
I have to buy a bigger coffee table.
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I think we have drifted a little far afield of the original post. Let me get this straight. This ultra-rich dude is friends with the Rockenwagners. He helps them open their restaurant. He eats dinner there several times with Mrs. Rockenwagner. In less than 8 months he drops over $4,000.00 there on meals. He has ONE BAD APPETIZER and gets up from his meal and walks out not staying for entrees or desserts and leaving his wine even though the restaurant comps the whole meal. Then when the owner does not grovel for forgiveness after learning of this customer's infantile and inappropriate outburst, the customer sends a letter calling the chef, the restaurant, the staff, and the food disgusting among other numerous insults and derogatory remarks. Is that pretty much it?
Why are we arguing about magic, music, or anything else? This guy walked out of a restaurant that is owned by his friends and in which he has spent a ton of money for ONE BAD APPETIZER. Get a fucking grip dude. I think you are lucky that Hans didn't pummel the shit out of you with the giant asparagus spear/phallic symbol he is clutching in the photo.
Ron, you forget: Dr. $$$ is a golden nugget.
It's possible Hans is stupid like a fox.
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One of my favorite breads are sourdough based.
Does anyone have one growing around the house? or restaurant?
I use organic black grapes for mine.
I...could...tell you,but then I'd have to kill you.....sorry
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Try http://www.ams.usda.gov/lsg/imps/imps400.pdf
Hope this helps
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The common link between moose and elk is an interesting one that in the past has caused much confusion simply due to their respective regional names. The moose (in North America) and the elk (in Europe) are actually the same species of animal with differences analogous to those of different races within the human population.
Therefore there aren't really any moose, as such, in Europe though there are elk in N. America. The indian name for elk in NA is wapati.
Moose/Elk/Caribou/Reindeer are all in the deer family.The caribou and reindeer are the same animal but are called differently depending on the geographical location.Canada-caribou,Lapland-reindeer.
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"peking duck" is a preparation. it don't see evidence of anything other than that, unless there's a crispy brown and sweet species flying around that i haven't yet noticed.
So I was right....According to Tommy
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I believe Peking Duck is a specific recipe with many courses utilizing the whole duck, where cantonese duck could be more than one recipe refering to the regional cantonese cooking. I'm quessing though
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I cook penne and open a can of tomatoes and add to the drained pasta,
add some butter a little sea salt and ground pepper,but it in a large
bowl and eat it with a spoon. And a large glass of milk.
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Rare osso bucco. Anyone else get this one? This has happened several times.
Nick
Yup,and the waiter said and I quote "This dish is better rare"
and I said but this is a braised dish,he just nodded and smiled at me.
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A lot of restaurants that turn out respectable savory food can't make a dessert to save their lives.
I agree with you there mamster.BPC (before pastry chefs) most restaurants ordered from a respectable dessert wholesaler,but generally these desserts were designed primarily for shelve life,and it seemed everyone had the same desserts to offer, it got really boring.
And it seems savory chefs,of course not them all,where not very good or didn't have the time or patients to put a half decent desert menu together.
One place where I was hired as EC a new mandate from the owner,was to replace this practice with from scratch recipes.This particular restaurant
was a 40 seater 4 in the kichen + dishwasher and was only open for dinner.
What I did was compress the desert menu to 5 items from about 15
and it worked rather well. And changed this up depending on seasons,
special occations or if I felt inspired from something that stuck in my craw.
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For me specials have always been a way to highlight the seasons finest produce or seafoods that are running.
When I develope a special I do it with the intention of really showing off what nature has to offer. Leftovers go to my staff meals in which I feed 120 a day.
And thier is no such thing as "home made" in a restaurant. it should simply be credited as "A scratch item"
A caped Chef that's exactly why I asked the question.Specials for me is also to highlight the ingredients that come into season briefly, such as
softshelled crab,fiddleheads,asparagus,truffles etc. My staff isn't that big,
but it's free and they don't complain too much,but nothing I would ever turn into a menu item.
But I know what chefb is talking about,I see it all the time.
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I don't eat in or take out chinese food. What is that stuff anyway?
Could you elaborate on your comment about specials?
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And should culinary techniques under certain circumstances be claimed as being associated with a particular chef? For example, in the case of the butter-poached lobster, apparently an essential step in the Keller approach is to have the lobsters very quickly blanched in the beginning, to foster the removal of the flesh from the shells.
Quick blanching lobster to facilitate the removal of the meat and to be used
in a butter recipe,is not very new. It may not go back as far as mankinds first lobster meal,but it would go back to the second meal,after the flame went out prematurely.
Seriously though,this technique and the poaching in a butter based sauce
was a favorite of our family.My grandmother recipe was the inspiration one
New Years Eve 15 years ago,when (with permission from my grandmother)
I featured on the menu.
And I believe one would have to search high and low to find a recipe that hasn't been done before,or something similar.
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I consider tipping to be a historical anachronism, probably originating from France
and any intelligent community would dispense with it immediately.Yah,but no more preferential treatment,everyone is just a mouth.
Do people know when they are well known as bad tippers,why they just can't get the waiters attention for another glass of water.
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True, true, but could the cassoulet as we know it be said to have peasant origins or just another bean stew that the was kicking around in South-western France at the time that a chef formalized the "idea" of a cassoulet. Would not peasants have used broad beans, rather then haricots? Is that dish the ancestor or is a Spanish white bean stew the ancestor? The dish is named after the vessel it is cooked in, but this is not evidence that all cassoulet are infact CASSOULET, in much the same way that Tunisa and Morocco both have Tajine/tagine, (dishes named after the vessel again), but a Tunisian Tagine is not a TAGINE as most people would think of it and the origins of the TAGINE cannot be traced back to the Tunisian version.
If you are prepared to admit that every chef has the right to his/her own method,every cook to their own little secret,then you must imagine cassolets receding to infinity,all different yet all alike through their marriage with the bean. But even with the bean we haven't hit bedrock.Although the cassoulet may not be as old as the globe itself,it is certainly as old as cooking;consequently, it probably didn't contain any beans. Beans are newcomers to the society of stews and casserole dishes.However,that the cassolet is a dish of the Languedoc few would deny. Yet even here a doubt creeps in.Though it may be deeply rooted to the soil of Languedoc,are we sure that the original recipe didn't come from the Moors of spain?
In which case it's ancestors would be the mutton stew made with beans that the Sarasens introduced to the inhabitants of the carcasse about 720
And since there were no kidney beans,then it must have been some other bean. One purist Senator Jean Durand,insisted that they must be from Maseres or Lavelant.Without going quite so far.let us say they must have at any rate been white beans.
No true cassoulet can be made other than in an earthenware casserole unglazed on the outside. A century ago all the cassoles in Castelnaudary were made of clay from Issel, the neibouring village.
The seniority of the Castelnaudary cassolet is thus proved and confirmed by the local Canson D'el cassolet whose refrain,roughly translated,states quite clearly:
Every place has it's favorite dishes
And boasts of its special delights
La Grasse has its plump partridge
Villasavarry for its luscious melons
Limoux its sparkling blanquette
Albi gilds its pastry rings
All towns have its crowning glory
But Castelnaudary alone has cassoulette.
The responsibility a cassoulet imposes is in proportion to the pleasure it
bestows.
The crust was the old bread that dried under fire and was submurged time after time,and a cassoulet that is years old is not unheard of,as a matter of fact was quite the norm when grande mare was responsible for the birth and death of the cassoulet.
So the story goes,but when it comes to food,who can belief the french?
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True, but at that size and at $25 a pound who would dare call them "shrimp" to their face.
I live in the GTA greater toronto area and I buy the 6 to 8 lb by the box (4lb) individually frozen for $52.00 cdn. 13.00 a lb.
If I'm cooking normal sized shrimp,on a med-high flame they will cook literally in 90 to 120 seconds.
If they have curled,there overdone.
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Just to confuss things the outside is pink the inside is opaque.
If the shrimp are of the 6 to 8 per lb variety you could have under cooked shrimp with the outside being pink.But that's ok by me.
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Nothing beats a 100% butter puff IMO.
I'll either make it when the restaurant is empty.
I do like to make puff in the walk-in,plus I get to nibble.
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FG your describing a vegetarian order on a busy saturday night.
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It's more of a personal thing Tommy,I find the taste of tomato paste
very metallic and pasty.And I only mentioned to add tomatoes as a substitute,I normally add my smoked and semi oven dryed tomatos
when I'm looking for that extra depth.
Please don't take what I said personally,I hate canned products and
refuse to use them when it's at all possible.
What makes something haute cuisine?
in Food Traditions & Culture
Posted
I've always thought HC as being at the pinnacle of indulgence,where the visual was the most important aspect of this period,taste secondary.
And I don't believe HC can be duplicated in the modern era,for lack of
conviction in its application.One upmanship doomed to fail,if you believe
that simplicity is the natural evolution that any artform takes.