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Chef De Cuisinart posted:fry your sprouts, toss in pickled mustard seed and balsamic syrup, thank me later. This sounds good. I also like to roast mine to tender crunchiness and then toss them in a blue cheese bacon vinaigrette with red chili flakes.
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Feb 24, 2016 17:25
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Cook brown sugar and make a caramel with Sriracha and fish sauce, toss flash fried brussels sprouts in it and top with crispy fried shallots... unf.
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Feb 24, 2016 18:45
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Divergence in taste for brussel sprouts has been traced to a specific genetic difference.
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Feb 24, 2016 18:49
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Discendo Vox posted:Divergence in taste for brussel sprouts has been traced to a specific genetic difference. First the cilantro soap gene, now this. Where else will science take us?!
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Feb 24, 2016 18:56
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Captain Log posted:Here is a new one for you. A vegan who also can't have anything cooked in oil. This is my friend's mom. She is an old hippy and only started this stuff in the last year or so. She does make the best jelly I have ever eaten so she gets a pass.
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Feb 24, 2016 19:29
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bongwizzard posted:This is my friend's mom. She is an old hippy and only started this stuff in the last year or so. Just make sure nobody tells her gelatin isn't vegan
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Feb 24, 2016 19:33
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Why would you use gelatin instead of pectin in jelly?
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Feb 24, 2016 20:06
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pile of brown posted:Why would you use gelatin instead of pectin in jelly? Oh, right americans call jams jellies. Disregard that.
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Feb 24, 2016 21:07
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Tunicate posted:Oh, right americans call jams jellies. Disregard that. All our words are wrong.
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Feb 24, 2016 21:13
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Tunicate posted:Oh, right americans call jams jellies. Disregard that. So I've wondered about this. We call: Fruit juice gelled with pectin Jelly Smooth or mostly smooth fruit puree gelled with pectin Jam Chunky fruit mash gelled with pectin Preserves Citrus fruit juice with very thin slices including some rind, gelled with pectin, Marmalade Others use Jelly for what we call gelatin deserts and, as you note, call what we call Jelly, Jam. Do you just not distinguish between juice and puree products? To be fair, the only fruit I regularly see both Jams and Jellies of is strawberry, so I suppose it's not too confusing, but it still feels confusing.
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Feb 24, 2016 21:17
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AnonSpore posted:First the cilantro soap gene, now this. Where else will science take us?! y'know how when you eat asparagus it makes your urine smell?
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Feb 24, 2016 21:35
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Discendo Vox posted:y'know how when you eat asparagus it makes your urine smell? No, I don't.
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Feb 24, 2016 21:48
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Shooting Blanks posted:No, I don't. Then you don't have the gene!
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Feb 24, 2016 21:51
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Possibly. I also have like a 5% normal sense of smell, so it could be that too.
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Feb 24, 2016 22:12
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pile of brown posted:Why would you use gelatin instead of pectin in jelly? Because you're out of pectin, but you have gelatin on hand and it works just as well?
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Feb 25, 2016 02:03
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Chef De Cuisinart posted:Because you're out of pectin, but you have gelatin on hand and it works just as well? Vegans tend not to have gelatin on hand. Edit: In terms of describing food, I tend to use "jam," "jelly" and "preserve" interchangeably and didn't know there was an actual difference between them. I thought it was like the pop vs soda thing. Air Skwirl fucked around with this message at 02:10 on Feb 25, 2016 |
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Feb 25, 2016 02:06
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Compote fits in there somewhere too! I think it's just sugar, water, fruit.
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Feb 25, 2016 06:37
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Fleetwood posted:Compote fits in there somewhere too! And then there's coulis. FRUIT SAUCES AND poo poo EVERYWHERE
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Feb 25, 2016 13:51
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I also always though of jam, jelly, and preserves as three different things. Also friend mom does it for health reasons and still cooks normal stuff.
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Feb 25, 2016 14:19
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Naelyan posted:And then there's coulis. FRUIT SAUCES AND poo poo EVERYWHERE Gonna stuff my face with fruit sauces, gently caress yeah.
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Feb 25, 2016 15:43
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Jam is such a handy ingredient. I always have one or two kinds around, even though I rarely eat it as a confection or condiment - it's just great for fruiting up other things. Pork chop? Apricot jam!
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Feb 25, 2016 16:23
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Where does apple butter fall in this spectrum? I have 2 apple trees in my backyard and make a metric fuckton of apple butter every year.CommonShore posted:Jam is such a handy ingredient. I always have one or two kinds around, even though I rarely eat it as a confection or condiment - it's just great for fruiting up other things. Pork chop? Apricot jam! Yeah, my roomie eats the apple butter straight up on toast, but I love using it on proteins. Made a batch last season with rosemary and sage from my herb garden for ultimate instant pork chop glaze, poo poo was tight
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Feb 26, 2016 14:25
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CommonShore posted:Jam is such a handy ingredient. I always have one or two kinds around, even though I rarely eat it as a confection or condiment - it's just great for fruiting up other things. Pork chop? Apricot jam! Info this all the time. For goat racks I use this jalapeno kumquat jam and for pork a stout beer and apple jam.
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Feb 26, 2016 19:31
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One of the cooks was so pissed about being cut early he went out the fire door and set off the alarm. A couple weeks ago a shift lead called him out on leaving early and not doing dishes, cleaning, TURNING OFF HOT THINGS, etc when he's scheduled to close. His response? "I practically run this kitchen." A few shifts after that he refused to do sell/expo because he was on the grill. The way it's set up, burgers go from the grill to the bun which is waiting at... sell/expo. He told the shift lead, "I'm doing poo poo, my hands are full." He's an alright guy but his attitude has tanked lately.
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Feb 27, 2016 20:29
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The best story I ever heard about a pissed off BOH person (sous chef in this case) was someone setting off the Ansul system after getting into an argument with the chef and quitting.
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Feb 27, 2016 22:20
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Shooting Blanks posted:The best story I ever heard about a pissed off BOH person (sous chef in this case) was someone setting off the Ansul system after getting into an argument with the chef and quitting. I always wondered, how hard is that stuff to clean up?
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Feb 28, 2016 02:24
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Republicans posted:I always wondered, how hard is that stuff to clean up? If you have decent floor drains and most of your equipment is on wheels / can take a direct hose, it'll still take you 8 or 10 hours with a few people, minumum. It's pretty loving awful.
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Feb 28, 2016 03:13
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I'm pretty sure you still have to pay to get inspected by a hazmat inspector before you open again (I am not a health depth representative)
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Feb 28, 2016 09:11
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The short answer is if you're responsible for setting it off you will probably need a new job and have fun with the inevitable "Why are you leaving your last job?"
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Feb 28, 2016 09:25
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pile of brown posted:I'm pretty sure you still have to pay to get inspected by a hazmat inspector before you open again (I am not a health depth representative) You also have to pay to recharge it and have its inspection renewed by the local fd.
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Feb 28, 2016 21:48
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The one standing rule in our kitchen (I assume it was half joke, but we never tested) was "if you set off the Ansul, you're fired."
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Feb 28, 2016 22:24
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woof, nothing like a proper patio shift to make you feel alive again.
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Feb 29, 2016 00:38
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Trebuchet King posted:woof, nothing like a proper patio shift to make you feel alive again. Patio shifts always feel like a waking nightmare.
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Feb 29, 2016 00:50
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well, i love being outside and in the sun--I get pretty heavy seasonally-affective disorder or whatever what those lamps treat is called
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Feb 29, 2016 00:55
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We finally got our liquor licence for the patio, which is gorgeous and perfect for outside dining, except the owner doesn't want to make any concessions regarding the fact that somehow food and drinks have to make their way out there. There's no bus station of any kind, and the only way to the dishpit is through the lobby and entire dining room. Also there's no path to the back tables, just useless stepping stones that seem randomly placed, so better hope that 6 top in the back doesn't all want martinis.
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Feb 29, 2016 00:58
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I WOULD say let it become a total train wreck but knowing owners it would be totally your fault.
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Feb 29, 2016 17:16
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Help me, surrogate grown-up figures! I was told today I was on call, which is very beneficial as I specified that I was very busy until 3 PM today! I was told very clearly that I would be called by no later than 3 PM as to whether or not I was needed, and have a text message saying "see you Tuesday". I had gotten home at 3 PM and was masturbating to women's wrestling around 3:30 when I was interrupted by a screaming phone call about my whereabouts! I said I would be there ASAP, and was told "okay whatever". Halfway there I was told not to bother, with a lot of passive-aggressive guilt tripping! All of this stress is for a reservation book that has two people in it for tomorrow, when a giant snowstorm is scheduled. It would be a very stupid thing to not send out resumes, I presume!
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Feb 29, 2016 23:57
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Simoom posted:Help me, surrogate grown-up figures! I was told today I was on call, which is very beneficial as I specified that I was very busy until 3 PM today! I was told very clearly that I would be called by no later than 3 PM as to whether or not I was needed, and have a text message saying "see you Tuesday". I had gotten home at 3 PM and was masturbating to women's wrestling around 3:30 when I was interrupted by a screaming phone call about my whereabouts! I said I would be there ASAP, and was told "okay whatever". Halfway there I was told not to bother, with a lot of passive-aggressive guilt tripping! I quit a job over this exact scenario. exact
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Mar 1, 2016 00:00
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When you say exact, are you including the thing about the women's wrestling
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Mar 1, 2016 00:02
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Simoom posted:When you say exact, are you including the thing about the women's wrestling I sure hope so. Maybe you two weirdos can bond over your wrestling fetish.
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Mar 1, 2016 00:23
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