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MAKE NO BABBYS posted:Your Danskos are fine for walking, dummy. I just can't see how wearing clogs would lead to anything but disaster.
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Oct 27, 2014 16:34
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Invisible Ted posted:So I'm looking to migrate from fine dining to baking professionally at the beginning of next year. I have some basic bakery experience from a private club I baked at, but that was more pastry and dessert focused. Ideally, I'd like to work at a small, down-tempo bakery, but that's not really what I'm asking about. What baking books would bakers here deem essential for someone that's comfortable baking, but needs to broaden their knowledge and technique? Pretty sure I've plugged it here before, but along with all the other good suggestions so far, Ratio is a really good read, and a good basis to start out from so that once you start fiddling with recipes, you know why poo poo works and what it's all based off of.
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Oct 29, 2014 02:43
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One of the sousesesesessses' at work lent me a copy of Ratio and I can confirm it's fantastic. I'm also poking slowly, slowly, oh so slowly, through The Modernist Cuisine which'll give you the scientific once over on all manner of bread and sweet and incidentally every other loving edible substance known to mankind in the last 6,000 years.
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Oct 29, 2014 06:41
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MAKE NO BABBYS posted:Your Danskos are fine for walking, dummy. That sounds like a loving nightmare. I worked with a foh lady that would complain to me that her back and feet were killing her, she's too old for this poo poo, needs actual service shoes, bla bla. I told her to check out Dansko and Birkis and whatever and she poo-pooed it, saying "that poo poo is fine for kitchen people, but servers have to wear stuff that actually looks good." It's ridiculous that that expectation (even if it was imagined on her part) exists. I enjoyed the hell out of Ratio. Harold McGee's "On Food and Cooking" is another fantastic tome of culinary knowledge.
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Oct 29, 2014 07:12
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Naelyan posted:Pretty sure I've plugged it here before, but along with all the other good suggestions so far, Ratio is a really good read, and a good basis to start out from so that once you start fiddling with recipes, you know why poo poo works and what it's all based off of. I actually already have Ratio, as well as the app, but it's a solid recommendation not just for my situation but for anyone who wants to better understand the mechanics behind many dishes.
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Oct 29, 2014 15:01
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I've been invited to do a day in the kitchen of a Michelin star restaurant in Chicago. How can I not appear to be a total fuckwit? Is this possible at all?
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Oct 31, 2014 21:25
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Hopefully you know how to cook, otherwise you're screwed.
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Oct 31, 2014 21:28
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Cavenagh posted:I've been invited to do a day in the kitchen of a Michelin star restaurant in Chicago. Which one? Is it Tru? If so, can I mock you through the window in the M-Burger dining room?
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Oct 31, 2014 21:46
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Alright I'm buying a food truck, should be mine in the next 2-3 weeks. Time to work more than 12 hours a day! gently caress yeah. Also I'm going to need to hire some more people.
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Oct 31, 2014 23:25
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Where are you at? I want to work on a food truck.
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Nov 1, 2014 07:01
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Cavenagh posted:I've been invited to do a day in the kitchen of a Michelin star restaurant in Chicago. if you have to ask, then nope, not really
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Nov 1, 2014 08:02
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brick cow posted:Where are you at? I want to work on a food truck. San Antonio, Texas.
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Nov 1, 2014 18:55
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Gonna have that poo poo ready for San Antonio Cocktail Conference? Because I will eat the poo poo out of your burnt ends.
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Nov 2, 2014 22:49
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Vegetable Melange posted:Gonna have that poo poo ready for San Antonio Cocktail Conference? Because I will eat the poo poo out of your burnt ends. It should be ready by that time. But I won have BBQ on the truck. Too many great ones down here. But Smoke Shack has some crazy good BBQ, I will take you there for lunch one day if you want.
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Nov 3, 2014 01:25
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Errant Gin Monks posted:It should be ready by that time. But I won have BBQ on the truck. Too many great ones down here. But Smoke Shack has some crazy good BBQ, I will take you there for lunch one day if you want. I'm trying to figure out when we're gonna be there, but I'll happily eat some smoked meat and pair it with cocktails. I'll give the heads up.
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Nov 3, 2014 18:10
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I'm off today, but I'd rather be at work because I'm kinda bored. loving stockholm syndrome hurts so good/
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Nov 3, 2014 21:45
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Chef De Cuisinart posted:I'm off today, but I'd rather be at work because I'm kinda bored. loving stockholm syndrome hurts so good/ jack off
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Nov 4, 2014 04:01
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mindphlux posted:jack off Obligatory.
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Nov 4, 2014 04:23
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is it really, AVeryLargeRadish? is it really?
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Nov 4, 2014 05:49
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mindphlux posted:is it really, AVeryLargeRadish? Is that thread yearly? I saw two of those in the past few years some goons comes in and asks about jerking off into food.
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Nov 4, 2014 19:12
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The People know what the People want and the People wanna eat cum, yo.
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Nov 4, 2014 20:44
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Anyone cook on a French hot plate at work? One of those single 18k btu burner deals? I get to put together a wishlist for a new store and haven't cooked on one since school (but remember loving it). And do they go by a different name? GiS isn't helping much and I need some visuals to make my case.
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Nov 5, 2014 02:33
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Lol if you don't get a super hilarious industrial induction burner.
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Nov 5, 2014 03:50
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EAT THE EGGS RICOLA posted:Lol if you don't get a super hilarious industrial induction burner. Eat the goddamn eggs, ricola.
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Nov 5, 2014 04:08
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Vegetable Melange posted:Eat the goddamn eggs, ricola. I really just want to quote this because it makes me laugh. Also being suddenly in charge of your kitchen is both a wonderful and horrifying feeling, holy poo poo. Also also I just spent a week in Montreal and goddam do those motherfuckers know how to food. Toque was average at best, though. Super overrated.
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Nov 5, 2014 05:16
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Qvindtar posted:Anyone cook on a French hot plate at work? One of those single 18k btu burner deals? I get to put together a wishlist for a new store and haven't cooked on one since school (but remember loving it). And do they go by a different name? GiS isn't helping much and I need some visuals to make my case. You'll have to get some images from your equipment dealers. French tops aren't used much anymore because they're cast iron partitions with runoff gaps right over 18k btu burners with no grease trap. It's basically a grease fire waiting to happen. I have one at work and love the thing, but someone in the 80s decided to build that whole line into the wall so I can't move it over to my banquet line. It will forever rot on the dead line.
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Nov 5, 2014 13:13
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Naelyan posted:I really just want to quote this because it makes me laugh. Also being suddenly in charge of your kitchen is both a wonderful and horrifying feeling, holy poo poo. Also also I just spent a week in Montreal and goddam do those motherfuckers know how to food. Toque was average at best, though. Super overrated. Even with all of the high-end places in Montreal, I still miss Schwartz's the most. When I go home to Ottawa next year, I fully intend to spend a day of gluttony in Montreal.
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Nov 5, 2014 19:27
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Rockzilla posted:Even with all of the high-end places in Montreal, I still miss Schwartz's the most. When I go home to Ottawa next year, I fully intend to spend a day of gluttony in Montreal. Schwartz's was awesome. I was in there getting my smoked meat on when the guy who sat down beside me said "Hey Frankie" and (apparently) Frankie said "Hey. The usual?" and proceeded to just give this guy and his wife a few plates full of food. It was exactly what I expected, and it was wonderful. Also a shout out to Le Bremner because even though it's Chuck Hughes "other restaurant" it was probably the best dining experience I've had in my life. Danny is cool as poo poo, the food was impeccable, and the cocktails were loving unbelievable. The place was just fantastic.
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Nov 6, 2014 03:09
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double-scheduled this morning on a single-open at 6:45 surprise day off!
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Nov 6, 2014 16:04
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Safety Dance posted:Which one? Is it Tru? If so, can I mock you through the window in the M-Burger dining room? It's El Ideas. You can still mock though.
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Nov 6, 2014 19:50
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I've posted in this thread before thanking you guys for the 'how to' on getting into this industry. I started in the dish pit, and now 3 years later, I'm in a Hotline position at a modern Izakaya restaurant, and I'm being told by the head chef it's possible for me to go to the new restaurant opening in a year in a higher position. I really like this profession and I'm glad to be a part of it. Making Tempura sucks some times though.
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Nov 7, 2014 02:34
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We are piloting pizzas tonight at the pub. The first 4 that went out were met with lots of enthusiasm. The. A table of fatties came in and ordered one. It's 12 inches, with a basil pesto base, fresh mozzarella, chèvre and house made pastrami topped with microgreens and edible flower petals. They stared at it in shock and horror. I don't think they read the menu.
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Nov 7, 2014 03:31
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Tell us more about your 12" of fattie destruction.
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Nov 7, 2014 04:16
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Errant Gin Monks posted:We are piloting pizzas tonight at the pub. The first 4 that went out were met with lots of enthusiasm. The. A table of fatties came in and ordered one. What? No garlic-olive oil spread? Modulo16 fucked around with this message at 04:43 on Nov 7, 2014 |
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Nov 7, 2014 04:41
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Errant Gin Monks posted:We are piloting pizzas tonight at the pub. The first 4 that went out were met with lots of enthusiasm. The. A table of fatties came in and ordered one. That sounds amazing. Did the fatties try to return it?
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Nov 7, 2014 05:34
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Frank Viola posted:What? No garlic-olive oil spread? We'll the basil pesto has garlic and basil and olive oil that I spread on the crust itself.. Does that count? SymmetryrtemmyS posted:That sounds amazing. Did the fatties try to return it? No they asked for two sides of ranch and doused that all over it. It broke my heart.
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Nov 7, 2014 05:47
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gently caress that, that pizza sounds amazing. Not comfort-food amazing like I'd expect out of a pub pizza, but amazing.
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Nov 7, 2014 08:11
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Errant Gin Monks posted:topped with microgreens and edible flower petals. 
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Nov 7, 2014 08:33
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Errant Gin Monks posted:
was gonna make a "pass the ranch" joke but figured it was too obvious of a 'you're a fatty' joke, haha
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Nov 7, 2014 08:35
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Yeah yeah yeah but what else aside from purple and green sprouts and flowers makes pizza look so loving pretty?
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Nov 7, 2014 09:02
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