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thenagual



Registered: 02/20/15
Posts: 246
Last seen: 1 year, 2 months
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Sounds rad. Im just a sous but I'm digging my new job, the chef is laid back.we only smoke when work but I could only imagine working for you.
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MattyBear
sharing is caring



Registered: 07/04/13
Posts: 204
Last seen: 3 years, 9 months
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That's awesome man, its always good to take care of the staff. I've never had elk, wild boar or spiny lobster.
-------------------- Here's what we can do to change the world right now, to a better ride. Take all the money we spend on weapons and defenses each year and instead, spend it feeding, clothing and educating the poor of the world, which it would pay for many times over , not one human being excluded, and we could explore space, together, both inner and outer, forever, in peace. ~Bill Hicks~ Looking to build up a print library
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MattyBear
sharing is caring



Registered: 07/04/13
Posts: 204
Last seen: 3 years, 9 months
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Just ate some quail tonight stuffed with mergueze sausage with a sherry jus. It was really nice.
-------------------- Here's what we can do to change the world right now, to a better ride. Take all the money we spend on weapons and defenses each year and instead, spend it feeding, clothing and educating the poor of the world, which it would pay for many times over , not one human being excluded, and we could explore space, together, both inner and outer, forever, in peace. ~Bill Hicks~ Looking to build up a print library
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soochi
Chef


Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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look, I'm a lifelong pot head, I've smoked before work all the time and of course after work, but if you're doing much more intricate cooking and plating being high on shrooms and acid would only be a detriment to your work and shows no respect for the people who are paying for your work. Again, I'm not sure what kind of food or style of cuisine you make. I've only ever been into find dining with multiple components on the plate, many of which takes a few days to produce. I couldn't imagine doing what I do high on shrooms or acid.
but if you can, then more power to you.
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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soochi
Chef


Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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Re: Goat [Re: Me_Roy]
#21332290 - 02/26/15 10:16 AM (9 years, 2 months ago) |
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pressure cooking is a great cooking method, but keep in mind that it tends to mellow out acidic flavors. Usually I have to adjust pressure cooked stocks/sauces with acidic ingredients like reduced wine, vinegar or citrus juice to balance out the flavors. Also you don't get the same kind of caramelization from certain products like vegetables. Sometimes you have to lower the Ph level and add baking soda to certain things for them to caramelize.
Modernist cuisine blog has great recipes for the pressure cooker that I'm sure you'll find interesting.
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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soochi
Chef


Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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agreed, especially dishwashers.
-------------------- Wee, sleeket, cowran, tim'rous beastie, O, what panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
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MattyBear
sharing is caring



Registered: 07/04/13
Posts: 204
Last seen: 3 years, 9 months
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Re: Goat [Re: soochi]
#21335749 - 02/26/15 09:47 PM (9 years, 2 months ago) |
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I've read a little bit of the modernist cuisine. Not really my style of cooking. Some of it seems a little strange to me. Granted Nathan Myhrvold is a genius so who am I to argue, but I read a recipe for duck breast that removes the skin from the duck, sous vides the skin then uses transglutaminase to glue the skin back onto the duck and I just feel like "give me a fucking break" No matter how "perfect" it is you just lost a little bit of your soul. Chefs far better than him, have cooked duck breast far better than his, long before he came around(i.e. Fernand Point, Michael Bras, Christian Delouvre, Bernard Loiseau). I have used meat glue in a couple of instances in the past, but it is a process that I don't think I will ever use again. They use it in book binding for christ sake. That being said he is a genius and I have taken a lot from his books, but not everything. I will have to look further into the pressure cooking as I am still some what new and am always looking to learn more. As far as someones state of mind while cooking food, the only important things to me are: Are you positive, are you clean, are you organized, is your food amazing? Other than that everything comes in second. That's my little rant.... Soochi where are you located, whats in season right now?
-------------------- Here's what we can do to change the world right now, to a better ride. Take all the money we spend on weapons and defenses each year and instead, spend it feeding, clothing and educating the poor of the world, which it would pay for many times over , not one human being excluded, and we could explore space, together, both inner and outer, forever, in peace. ~Bill Hicks~ Looking to build up a print library
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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,698
Loc: city of angels
Last seen: 4 hours, 48 minutes
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Was strollin' through downtown Los Angeles yesterday.

Walked into Grand Central Market and found this nice selection of goat at the Belcampo Farms meat counter. Didn't pick any up (although I did buy some pork pate), but figured this would be a good place to share the impressive view.
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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MattyBear
sharing is caring



Registered: 07/04/13
Posts: 204
Last seen: 3 years, 9 months
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Snap! I made some pork pate today!


Edited by MattyBear (02/28/15 07:09 AM)
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r00tuuu123
Now I'm just really piseed



Registered: 04/20/12
Posts: 8,507
Loc: I'll be there in a minute
Last seen: 8 years, 2 months
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Re: Goat [Re: soochi]
#21339635 - 02/27/15 06:08 PM (9 years, 2 months ago) |
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Quote:
soochi said: look, I'm a lifelong pot head, I've smoked before work all the time and of course after work, but if you're doing much more intricate cooking and plating being high on shrooms and acid would only be a detriment to your work and shows no respect for the people who are paying for your work. Again, I'm not sure what kind of food or style of cuisine you make. I've only ever been into find dining with multiple components on the plate, many of which takes a few days to produce. I couldn't imagine doing what I do high on shrooms or acid.
At 3:00 inthe afternoon you'd better be ready to rock by 5, a few days cmon man. if you can't rock A'la Minute pack it in. Typical Cullinary school giberish.
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Please report me to a Mod for hurting your punk ass hippie feelings And all time Champion thread killer.
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Jufin


Registered: 03/31/08
Posts: 5,116
Loc: Australia
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I ate some goat testicle once. It was alright, reminded me of a boiled egg.
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LunarEclipse
Enlil's Official Story


Registered: 10/31/04
Posts: 21,407
Loc: Building 7
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Re: Goat [Re: Jufin]
#21369415 - 03/06/15 06:19 AM (9 years, 2 months ago) |
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Quote:
Jufin said: I ate some goat testicle once. It was alright, reminded me of a boiled egg.
I bet it took some balls to eat that!
-------------------- Anxiety is what you make it.
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r00tuuu123
Now I'm just really piseed



Registered: 04/20/12
Posts: 8,507
Loc: I'll be there in a minute
Last seen: 8 years, 2 months
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Quote:
LunarEclipse said:
Quote:
Jufin said: I ate some goat testicle once. It was alright, reminded me of a boiled egg.
I bet it took some balls to eat that!
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Please report me to a Mod for hurting your punk ass hippie feelings And all time Champion thread killer.
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Jufin


Registered: 03/31/08
Posts: 5,116
Loc: Australia
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Quote:
LunarEclipse said:
Quote:
Jufin said: I ate some goat testicle once. It was alright, reminded me of a boiled egg.
I bet it took some balls to eat that!
He shoots, he scores!
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