inventolux

I love mcdonalds

The cheese was old and moldy.

Old news, el bulli has been using it to create beverage courses since 1990. How else would you make chilled wasabi soda with hot lemongrass milk and lemongrass ice cubes??????????????? The back of a spoon with a barding needle is much more cost effective and more practical. The cocktail master is a funnel with a suspended ball on the bottom that is placed in the center of the meniscus level of an already poured liquid. Another liquid is carefully poured over the top of the existing liquid falling along the sides of the ball thus leaving the original meniscus level in tact. It doesnt "separate liquids of diverse densities" It has limited uses. The most famous use is for the classic "black and tan"

How to butcher a tuna: Debone tuna Place into a food mill raw to remove sinews. Open up a can of "new world of tuna."

Dont expect those below you to tolerate it constantly when you wouldnt.

Master Chef????????????????? I need some advil.

If that happens, he can take a week or two off to rethink his priorities. So... if I understand correctly, you're saying, "wait until the big and potentially catastrophic fuckup happens and then make the guy take a couple of weeks off to think about it"? When and how you maintain whatever standard you maintain will dictate the overall quality level of your operation. Light tolreance on my end. Pretty much every kitchen I have worked in has excercised a dont fuck around here policy and even if you had 3 or more years of seniority, you werent immune to discipilinary action. I refuse to run a betty ford clinic. Most chefs know within the first ten minutes if theyre up to the job challenge I pose. There just isnt time for drugs in my kitchen. I have light patience for repeat offenders.

I feel durian is best when used in a sweet/savory preparation. Foie Gras pairings are nice. You also need a fat riesling with a light amount of sugar to stand up to its rich complex nature.

Again, I submit that the key is "it's impacting your work." Why not simply say, "Your work is not up to par. I don't know the cause of this. But your work *has* to come up to par. If there's any way in which I can help, let me know"? Thats great. Professional. Leave the drug hating conspiracy theory out of it. Good advice. Good idea... But there does come a point where the Chef has to decide if, based on the drug he thinks the guy is using, he really wants to wait until the big fuckup happens. Presumably this should be before the guy sticks his hand into the fryer or cuts another guy on the line for looking at his stuff funny or nods out in the middle of the Saturday rush. If that happens, he can take a week or two off to rethink his priorities.

I think this guy is onto something.

Again, I submit that the key is "it's impacting your work." Why not simply say, "Your work is not up to par. I don't know the cause of this. But your work *has* to come up to par. If there's any way in which I can help, let me know"? Thats great. Professional. Leave the drug hating conspiracy theory out of it. Good advice. Are you a chef Matthew?

It should be a case by case basis. Blanket policy has many faults. If a chef can work productive, taste every element on every dish that goes in front of the guest, then what do I care what his late night activities are? This isnt the matrix were talking about fixing, its negative influence. If joey pot smoker decides to sell joints to the entire staff and they start a new business together, then thats not cool and someone needs to be made an example of. To each his own, just dont let me know everything.

Great post.

All this said, I am absolutely not anti-drug, and indeed I am strongly for the legalization of many drugs. Certainly there is no reason marijuana shouldn't be legal. But, to echo what I think was one of the best comments so far, it is a matter of controlling the quantities and the frequencies. - slkinsey Well put, we need a controlled environment. I cant stand drugs for my own personal use, which doesnt mean I have never experimented. I have probably done as many drugs as anyone in this forum. But those days left me long ago. We all have reasons for or against drug usage, unfortunately mine are a bit religious. I have a chef friend serving 11 years for getting busted. It wasnt really visiting him behind bars that made me quit. It was watching him slowly ruin his life by not paying bills, borrowing money from dangerous people and not paying it back, and finally becoming addicted. Its a lousy thing to watch especially when the individual is a close friend. But we must learn not only from our own mistakes, but from others along the way. In spite of my friends demise, I still do believe that all drugs should be legalized. If the system spent more resources and tax dollars on control and treatment we would spend a lot less on incarceration and the "war on drugs". Ignoring the needs and desires of a large portion of individuals is never the answer.

Theres a time and place for everything.

Umeboshi cured bacon umeboshi - asian pear spuma

He who never changes opinion never changes.........CHT

Lets say never say die.

Are you serious? "free thinking"?!?! I wouldn't describe the US as "free thinking" much less the most "free thinking" society. Go to Canada. Go to Holland. Go to one of a dozen countries where differences are tolerated and even celebrated and where change is accepted and even embraced. Go to one of a dozen countries where Ashcroft would be described as a lunatic nut job fascist. Ok, youre right, im wrong

It doest take a chef to launch frozen foods.

I use to work a wood burning grill at Trotters without tongs or utensils, my hands and forearms were always a mess. Dempseys were worse. Hey ill let you in on a little secret, promise you wont tell............?????????

about a year ago Oh yeah, in case you were worried about Gordon he was plump as ever, cocky as ever, and abusive to his staff as ever. But you didnt hear that.

The last time I worked with Dempsey he had purple rings around his eyes from lack of sleep, looked like he lost about 10 pounds since I had seen him last. As always, he had the usual extreme burns and cuts on his hands and forearms. A guy with no balance in his life.

Sage & Hokkaido Squash Ice Cream with a Sage - Hokkaido Squash SnoCone Sage Ice Cubes with Hot Hokkaido Squash Tea Hokkaido Squash Float with Sage Soda Sage Gnocchi with Liquid Center Hokkaido Squash Anglaise Sage "fruit roll up" - "Squashed" with Hokkaido Squash Sorry, sometimes I tend to squash the original subject

Beans, Even if you were, it would only make this subject more interesting.