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David Hensley

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Everything posted by David Hensley

  1. I like, and eat, any potato skin. Commercial or artisan, domestic or exotic, I love all potato skins.
  2. Oddly enough, I agree with almost all of you. On RR: I do, indeed, respect the way in which she "came up through the ranks" ; but I cannot watch her show(s) for any reason, because for all of her acquired experience, she just isn't a cook. I could be wrong, but I believe the Furi company made her learn some knife skills, in order to obtain her sponsorship. Having done several cooking demo's on TV, in my younger years, I never had a director, or anyone else tell me to lessen my knife skills for the camera. In truth, I was frequently congratulated on my ability to make precise cuts, even under time and camera constraints. Either way, I wasn't originally trying to slam anybody, just trying to satisfy some curiousity. Judging from some of the (short-lived) cooks that I've had through my own kitchen, I still believe that knife skills are on the decline. This makes me sad, because as someone who has worked hard, and fought even harder, for every minor advance in my career, one of the ways that I've shown my abilities is through a nonstop display of every knife technique that I know. Although I do agree that the taste and textures of a given dish generally define their quality for most people, I also know that there are many like me, in that noticing that proper and consistent cuts on every item in a given dish, really do enhance the enjoyment of a nice meal. I can eat mom's special "hash" whenever I want, but I go out for quality meals, not mom's "hash".
  3. II just got home from work, and I'm afraid that I might have missed this bus already...As a new practitioner of most things "modernist", I was hoping to help out, and maybe learn a thing or two. If, however, there's still time to help, I'll do what I can!
  4. If RR ever pops out a turned mushroom, my head will literally explode! I'm not particularly a viewer of Top Chef, but that clip was awesome!
  5. I'm watching "The Mind of a Chef", for the 17th time or so, and I can't help but notice that none of these chef's have any noticeable knife skills. Chang, Brock, Redzepi, Dufresne...no knife skills shown. They make really rough cuts, poorly sized chunks, just no finesse at all. I take a great pride in my knife skills, and ALWAYS focus on them when cooking, whether at home, or at my job. I was taught by a lot of really talented chefs, and I've always had that pride in my knife, and my ability to use it well. Shouldn't these guys have the same?
  6. Thank you for mentioning a couple of whiskeys that I'll probably never find, and if I do, will never be able to afford. I sincerely respect the opinions, and the recommendations too, but still hate you, just because you were able to taste them, and I couldn't. That is all...LOL
  7. I own a vertical spit and I would like to know if I could make a beef shawarma using only beef and what cut of beef should I be using.I have tried pork and that went great with my customers. I have tried the beef using my own recipe which I used for the pork and added mustard powder and white wine vinegar, but I haven't quite got the marinade right it is missing that great flavour. Also I am experimenting with the beef cuts I have used silverside and brisket but I have found them too dry. I am now using the pony of beef and knuckle of beef. Any suggestions please help. As a native-born American, with ZERO experience in this, I would love to not only hear even more questions, but more answers also, right or wrong! I value the native input, as well as the outsider perspective with something like this! Anyone who has something to say about this is also free to contact me via PM, anytime...
  8. So, I have to ask... Are we creating and defining a new mother sauce, or what? I really appreciated all of the responses that you all gave, but we still lack consensus... Honestly, I tend to think of mayonnaise as a sauce, more so than vinaigrette. I'm also a savory Chef, primarily, so I cast my vote for a new hot sauce...rather than another cold one. Any backers? Any fighters? I feel like we should discuss this further...
  9. I do believe you are correct... Royale is Hollandaise, whipped cream and Veloute. As a sauce its a Royale, or used under a broiler, its a Glacage, I believe. My mistake...
  10. The sauce consisting of hollandaise and whipped cream is a sauce Royale....
  11. So I shall, pastrygirl! I really like your own classes of sauce for pastry...It reminds me of the thoughts I had in culinary school, before my instructors reminded me that I was NOT Escoffier, and likely never would be... Is this something you devised of your own accord?
  12. Holy Shit! I just talked to him, and he got the tattoo done like that, because viniagrette "looked" better than tomato... I love this guy dearly...but the ball-busting is truly about to begin...LMAO
  13. I'm also quite fond of pastrygirls list, and I've wondered for many years why desserts didn't always get their own family of sauces...salads too, for that matter (theres your damned viniagrette, people!) LOL I stand by my original statement, while openly accepting the myriad possibilities....
  14. I will not simply live with it, damnit! There are five mother sauces, of which vinaigrette is NOT one... I agree that vinaigrette is a sauce, and a very useful one at that, but it is not a mother sauce, in the proper context thereof... Too bad Escoffier is long dead, otherwise I'd be blowing up HIS inbox, instead of bothering all of my good friends at egullet...
  15. I still don't know that I'm on board for making vinaigrette a mother sauce. I think that a mother sauce should be defined by something that begins more basically, and has many permutations extendable from it. With a basic vinaigrette, the most basic forms are many and sundry, due to the astounding array of vinegars and oils upon which you could base said vinaigrette. That being said...I would have no problem codifying and organizing all cold sauces such as mayo and vinaigrette, into a more classic mother-daughter format...
  16. I'm more or less inclined to agree, Norm. I like the idea of a new sauce family, but I don't know that something as variable as vinaigrette would be the best choice...
  17. Thank you all! I see a lot of my own thinking reflected here, but also some of my own self-contrary opinions. I agree with all of your findings, oddly enough...I've never claimed to master my craft, only love it. I'll give him the benefit of the doubt, and only lightly bust his balls in public... I'm still curious though...can we collectively agree upon when this happened, if it's happened at all?
  18. I, personally, have not, and this is why I'm bothered by this... If its cold, its a dressing. If hot, a sauce. There are technicalities, and verbal protocols, that make some kind of difference, but generally speaking...I think a friend got a dumbass tattoo...
  19. The patissiere is in reference to his proclamation as a pastry Chef. Nevermind that he makes is cakes from boxes...always...everytime. "Why should I make something, when Duncan Hines does the work?"
  20. Ok, here's the deal. I have a friend, who has almost 40yrs in the business, and I've recently discovered that he considers his Mother sauces to be: Bechamel, Veloute', Hollandaise, Espagnole, and Vinaigrette. Am I alone in my thought that this is incorrect ?!!? I've always been quite a food history buff, and at NO point do ever recall hearing, or reading Vinaigrette as being a Mother sauce.... Any input, ideas, hypothesis, philosophy or otherwise welcome... I think the pic explains why I ask...I need proof positive, before I begin busting his balls publicly....
  21. Host Note: This post was split off from the Happy New Year Chefs topic to create this new topic No, rotuts, not you. JK Dcarch, I agree that the new year will bring many new projects. Personally, I've decided that this year will be my "Year of Meat", in which I try to focus on charcuterie techniques from around the world. What are everybody elses culinary goals for the new year?
  22. This thread may or may not survive the examinations of the admins, but I'd just like to take a moment to wish all of my fellow professional Chefs in the entire world a very happy new year! Some of us have only just arrived home after an incredibly long day, and some of us still have a while to go before the freedom of an ended shift will allow us to come home to our loved ones. Society may well look down upon us all, for our unorthodox lifestyles, for our occasionally bad attitudes, or simply because cooking isn't a "real" job to them.... I however, salute us all !!! We make the world go round, we make it possible for "normal" people to have pleasurable times with friends and family, while we miss out on seeing our own. We deal with the idiotic bullshit that the non-restaurant people of the world may bring us, and we do it with excellence, and pride! We espouse the "personal power" mantra of gurus everywhere, and yet we suffer at the hands of fools and worse, simply because we choose to serve. I love all of you, brothers and sisters, for what you do, for what we do, and for the industry that we all love, and continue to pursue and support. May 2014 truly be the year of the Chef.....
  23. I'm looking forward to hearing about your results!
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