Right now I am sitting at one end of my home dining table. At the other end, on the other side is my brand new stock pot. It is the largest stock pot I have ever owned. The gianorma-pot is sitting on an induction burner and in it are the slow beginnings of a demi glace. Continue reading “Stock”
Challah
Finally had a little too much time on my hands and decided to make some yummy bread…. Continue reading “Challah”
over easy(?)
200!!!! thats the average amount of covers we do at brunch on a Sunday and this place is tiny. We squeeze 56 some odd seats in (mostly deuces) and the kitchen is smaller than my one at home……props to the staff, somehow they don’t kill anyone and the day goes smoothly.
Music At Work
Couldn’t resist it, had to open with a song from the Tragically Hip. Esspecially since this is an music posting, seemed a poetic title. Continue reading “Music At Work”
Proffesionalism
Is there anything more off putting than seeing a chef with long dirty fingernails, filthy whites or just bad general hygiene? Continue reading “Proffesionalism”
Caramel sauce
Learned something new today…. and it’s the dry method to making home made caramel sauce…. Continue reading “Caramel sauce”
CrustaStun
Lobster suffering is an ongoing debate. While it is a myth that they scream once dunked in boiling hot water, there is always a nagging doubt about being as human as possible. Continue reading “CrustaStun”
Baking with Julia
So I got this neat new recipe book “Baking with Julia” which is a collection of recipes based on Julia Child’s PBS series and written with the help of various “hip” pastry chefs. The book is phenomenal since it explains the basics of every recipe and any/all problems that may arise while making each particular baked good. There’s pictures for almost every item (which for anyone trying a dish out for the first time could be a life saver) and there’s a very wide range of pastries to be baked. Continue reading “Baking with Julia”
Food saftey fail.
This is amazing. The following is taken from a facebook post.
Fail for a) fail for eating raw chicken or b) fail for understanding what treats lie ahead for eating raw chicken breast.
-Just finished eating a raw chicken breast, no sweat. Looks like somebody owes me $20
-You’re gonna die dude, salmonella for sure
-I ate chicken, not salmon, dude.
The full post can be found here.
Geeks and Food
Who knew that Slashdot would have links to interesting food articles. The NY times ran an article on ex Microsoft CTO Nathan Myhrvold. I read his Wikipedia entry and was immediately intimidated. Continue reading “Geeks and Food”
More Chefs School Pics
Here we go with another random assortment of chef school pics. Continue reading “More Chefs School Pics”
Funky stuffed French Pork Chop.
Just wondering what you think of this, or if you would like to give it a try.
Basically it was stuffed with a Shallot, Spinach, Garlic, Smoked Applewood Cheddar and Mango mixture, obviously you season it to taste. Then Pan Seared or Grilled until cooked. It was served on a Basmati Pilaf with julienne Bell Peppers, Then finished off with a Cider gravy, I used Strongbow as my base.
The rust never sleeps
I spent a few hours in the kitchen today at the Chef’s House after a couple weeks off of work. My skills were rusty as hell, I felt more useless than the new students who were slowly and unenthusiastically filleting fish. Continue reading “The rust never sleeps”
Its my 1st time…..go easy on me.
Ok, so here I am. What do you want to know???? I’ve recently moved some 4500 km away from my home and landed a killer job at a fun/funky/crazy busy joint and this is my journey……….
I just finished my 3rd day on the new job and for the first time i felt comfortable there. The first 2 days were “information over-load” and i went home feeling like perhaps i wasn’t cut out for it but after today i have a much better outlook on things.
Can’t wait to get back in there tomorrow.
WCT
Making pasta….
I’m in no way shape or form Italian but I loooooooove making pasta…. and I figured that sharing some of the tricks I’ve learned along the way will help… However, I’m more than open to suggestions and to hear from everyone out there cause I’ve got plenty to learn in this category. Continue reading “Making pasta….”