Discussion in 'Dancers Anonymous' started by DanceMentor, Jun 8, 2013.
EVERYONE starts as a "cook" (when they don't start as a dishwasher. Culinary school is at least good for skipping that step.) And remains a cook for life unless they reach a management position--"chef" has nothing to do with food prep, it means you are in a position of authority. The old-fashioned kitchens big enough to have a brigade would have positions like saute chef, garde manger chef, etc each supervising one method with cooks under them. Nowdays the Chef is in charge of the kitchen and is mostly a manager and there is maybe a sous-chef beneath him. Everyone else is a cook. (Basically, if you can't make executive decisions, you're a cook.) In our organization because we're a multi-location, we have a Chef de Cuisine (who is a suit and tie person), an Executive Chef (who oversees all the kitchens in the restaurants, production kitchens, staff kitchens etc. at all three locations) and each location (or at the main one, each sub-kitchen) has a sous chef who is in charge of the cooks at each location. Except the one I work in, which is the only dining option available at all three locations--we have a Chef above the three sous-chefs but below the Executive.
Just like all the times people here ask why professional dance teachers don't want to go out social dancing after work!
Yep! Lol...my mother asked me why I wasn't interested in watching some cooking shows I used to like and I was like "Did you come home from the dentist office and watch movies of people doing root canals?"
we do this with pork ribs
to die for!!!
I try and make most things from scratch, as I find I eat and feel better when I do. I'm not above the occasional cheat though! Especially as this dance thing has a way of cutting into my available cooking + cleaning (+ sleeping) time.
I am a loyal fan of my slowcooker. Most weekends, I make a big batch 'o something, freeze two or three singe-serve portions, and eat the remainder over a few days supplemented with other options from the freezer and quick go-to meals.
Slow cookers are awesome. I've even made stock with mine by stuffing it with all my leftover bones, filling it with as much water as it takes, and cooking away.
I'm thinkin of making Trinidad style wings for my step-dad. He's a lover of hot and spicey with wonderful herbs and sauces.....be afraid, I say, be very afraid,,,,it's like goin for a throw-down with him,,,,I'm sure he'll have the score card out on Fathers Day.
In front of restaurants and Gasthäuser in Germany you will see a sign that must confuse most Americans (at least the ones with at least minimal knowledge of German): "Hier kocht der Chef." It means "Here the boss cooks." Chef is related to the English word "chief". Of course, a chef has to be knowledgeable about all facets of cooking in his kitchen, but cooking is no longer his job.
This weekend's cooking from scratch:
Hazelnut caramel frangelico ice cream. I blame my instructor for my current ice cream making kick. Which is ironic, as her current ice cream making kick is a result of the cook book I bought her as a Chistmas present.
I also made a chicken pot pie for dinner, but I used a store bought puff pastry (I was all out of the homemade stuff and simply didn't have time to make a fresh batch) for the crust, so I don't consider that to count.
OMG!! HELP!!! My step-dad gave/pushed me into taking 700 apricots,,,they fell off the tree in a huge wind storm.
I thought of making fruit leather (better than those awful fruit roll ups the stores sell)...do I need to peel them?
No. You're going to puree them anyway.
Apricot jam/stewed apricots are the best.
Or you could send some over here...I love apricots!
Seriously? You're tall, and cook, and compete??? Do you have a twin/clone/random relative with similar characteristics that you could send my way?
It counts. Almost no professional kitchen unless they're huge enough to include a separate full-time pastry shop makes their own puff paste. It's too big a PITA. If you have a full-time pastry chef and room for the endless proofing between folds it's not so bad, if you don't, it's just simpler to buy the sheets and bake them. (My first instructor at school had his demo he did to prove that he could make mille-feuile, VERY fast, he chose not to because there was no difference between that and buying it other having to spend time and energy on it.) When we have pot pie for the special, our puff paste comes in frozen from the main bake shop at the big casino and we bake it off as needed.
PERSONALLY I'd just do a drop-biscuit crust, but I like that better than puff paste.
Oh, I know there's lots of stuff I do in my kitchen that few to no sane commercial kitchens would bother with. (Hmm, I need almond paste. I know, I'll make my own!) Since this is all very strictly a hobby for me, I can get away with slightly silly stuff that wouldn't be practical or sensible otherwise. And even as far as that goes, I'll admit that when I decided to get serious (for a home cook) about pastry, there was a strong measure of learning how to make stuff just so that I could say that I could.
And to be honest, I'd usually go with a drop-biscuit crust myself. I just had a craving.
And @FancyFeet: I'm pretty sure that when they made me, they didn't just break the mold, but nuked it from orbit. Just to be sure.
Made some tea boiled eggs. Quite tasty and not difficult, but takes forever and smells so good in the process (which just makes it harder to wait).
What's a drop-biscuit crust? Rolling out a tube of Pillsbury biscuits?
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