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Vegetable Melange posted:Re: going to culinary school. Please pop by the industry thread and talk it out first. There are options. Cooking for people who appreciate it is sexy. Cooking for a living is a long, sloe slog through hell. 
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Dec 6, 2012 04:42
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bunnielab posted:It is nice to every once and a while just savage a duck. If you get a small one you feel like a giant in a fairy tale. I realized I was channeling my inner caveman around the time I ripped off half the ribs and peeled them away from the breast rather than try to carve it off without loving up.
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Dec 6, 2012 04:49
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Daeren posted:I realized I was channeling my inner caveman around the time I ripped off half the ribs and peeled them away from the breast rather than try to carve it off without loving up. One of my favorite guilty pleasures is putting away the leftovers of a roast chicken or turkey. The "I'm just separating the meat from the bones" part where I am actually just ripping all the meat/skin that was not carved off the carcass and shoving it in my mouth instead of saving it for leftover ...
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Dec 6, 2012 04:59
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You, me, some lemon juice, a little albumen...how about it?
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Dec 6, 2012 07:35
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NerdyNautilusGirl posted:
Fair warning, working in professional kitchens literally put me in a mental institution twice, so you might want to consider an alternative career path if you want to keep yourself sane. Other than that, good luck with your family and when they're in season again you could do persimmon with the star anise cookies, I feel like that would be really tasty.
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Dec 7, 2012 03:07
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Skinny King Pimp posted:so you might want to consider an alternative career path if you want to keep yourself sane. He's lying, what he really meant to say was that kitchens are awesome, especially for people who are a bit off-kilter.
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Dec 7, 2012 03:12
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I do know perfectly well adjusted people in kitchens, but none above sous.
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Dec 7, 2012 04:20
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Read through the industry thread, still feel crazy enough to desire culinary school and bust my rear end. In other news, I made my first few artisan breads today. They turned out loving awesome and I am so pleased.
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Dec 7, 2012 20:42
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what about reading that thread made you think going to culinary school was a necessary step in your cooking career?
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Dec 7, 2012 20:43
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And what makes a bread artisan?
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Dec 7, 2012 20:47
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Flash Gordon Ramsay posted:And what makes a bread artisan? Too much flour on the outside and a burnt crust.
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Dec 7, 2012 20:53
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That's "Rustic".
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Dec 7, 2012 20:58
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Charmmi posted:That's "Rustic". Artisan means you shaped it funny.
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Dec 7, 2012 21:01
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Flash Gordon Ramsay posted:And what makes a bread artisan?
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Dec 7, 2012 21:03
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Everyone's wrong. Artisan is Latin for "double the price".
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Dec 7, 2012 21:12
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whenever i made artisan bread i do it in animal skins, to a loud loop of ambient noise from a construction site
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Dec 7, 2012 21:25
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if you wanna get on some next level poo poo, proclick zone below https://www.youtube.com/watch?v=y4Aw9OdyZ6s
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Dec 7, 2012 21:25
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mindphlux posted:if you wanna get on some next level poo poo, proclick zone below As the owner of two cats, I can tell you that this is precisely accurate.
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Dec 7, 2012 21:30
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mindphlux posted:if you wanna get on some next level poo poo, proclick zone below Enjoying the related 'how to groom your rabbit' and 'some kind of anime gently caress video'
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Dec 7, 2012 21:58
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http://youtube.com/watch?v=cppOojKBNko I don't even...
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Dec 7, 2012 21:58
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mindphlux posted:if you wanna get on some next level poo poo, proclick zone below Mondiale guerre sans fin, sans commencement révolution, dada m'dada, dada m'dada dada mhm, dada dera dada...
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Dec 7, 2012 22:05
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pile of brown posted:whenever i made artisan bread i do it in animal skins, to a loud loop of ambient noise from a construction site
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Dec 7, 2012 23:55
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I do mine naked suspended from a fly by wire system.
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Dec 7, 2012 23:56
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GrAviTy84 posted:I do mine naked suspended from a fly by wire system. Really this is the only way to do it. Only thing better is including a drum circle.
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Dec 8, 2012 01:19
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My brother-in-law just finished culinary school, has almost 60k in debt and can't find a starting job making more than 10 bucks an hour (Utah). Granted, he is a dipshit who wont shut the gently caress up about making foams and beet juice extraction sauces, which his Instructors called "Genius".
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Dec 8, 2012 10:11
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has anyone ever made the charcuterie holiday ham? or has anyone ever cured/smoked/whatever their own ham before? I gotta admit, I really love honey baked hams. this year though, I was tasked with cooking christmas dinner for a large group. I want to do a "better" ham - get some berkshire, cure it myself, smoke it or roast it or whatever, and get a crispy honeyed bark on the outside. I'm really nervous about this though, because I've never done it - and really don't have the time or resources to cure something in advance just to see if my technique is right. argh, maybe I should just buy a honey baked ham. 
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Dec 8, 2012 10:58
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mindphlux posted:has anyone ever made the charcuterie holiday ham? or has anyone ever cured/smoked/whatever their own ham before? Make one and but also buy a back up ham? You can never have too much ham.
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Dec 8, 2012 13:35
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It's how we get ham and bacon and such when we slaughter our pigs, but we do it on a pretty large scale. It seems like it would hardly be worth it to get all the ingredients to cure just one ham. What I'm saying is that you should be thinking bigger. But essentially we do a dry salt cure in big barrels and then smoke in a little shed. Mr. Wiggles fucked around with this message at 17:46 on Dec 8, 2012 |
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Dec 8, 2012 17:43
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Do a whole flock of pigs worth.
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Dec 8, 2012 18:16
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A group of pigs is a squad. 
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Dec 8, 2012 20:07
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https://www.youtube.com/watch?v=VwlFAfoC-N8 Oh god 
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Dec 8, 2012 22:39
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I can't eat Sodium nitrite or Sodium nitrate. Very bad things happen and I don't like the Emergency Room. Am I completely screwed in regards to eating charcuterie? It all looks so delicious, but it all seems to involve chemicals that would cause me hours of debilitating agony.
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Dec 8, 2012 22:44
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Desert Bus posted:I can't eat Sodium nitrite or Sodium nitrate. Very bad things happen and I don't like the Emergency Room. Am I completely screwed in regards to eating charcuterie? It all looks so delicious, but it all seems to involve chemicals that would cause me hours of debilitating agony. Rillettes, pates, galantines, duck prosciutto, and confit don't need nitra(i)tes. Bacon doesn't NEED it but it won't be that pretty rosy color and you can't store it for nearly as long, though if you smoke it, you get nitrate formation on the surface of the meat (this is where the pink smoke ring comes from). I'm curious, does celery give you the same reaction? All of the "nitrate free" and "no nitrate added" foods still have nitrate, some in far greater amounts than the convetional cured foods. They do this by adding celery juice or extract, but since celery is a crop whose constituent chemical concentrations vary from plant to plant, they just put a shitton in there so that even at lowest quantities, there is still enough to prevent botulism.
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Dec 8, 2012 23:06
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Desert Bus posted:I can't eat Sodium nitrite or Sodium nitrate. Very bad things happen and I don't like the Emergency Room. Am I completely screwed in regards to eating charcuterie? It all looks so delicious, but it all seems to involve chemicals that would cause me hours of debilitating agony. New England style corned beef is the first thing that comes to mind. You can also do bacon without pink salt. Duck prosciutto and most preserved fish is made without nitrates/ites. The function of nitrites is to maintain color, add a certain tenderness and flavor, and prevent the growth of C. Botulinim spores- the ones that produce a toxin that will loving kill you dead. Anything with ground meat that's going to be aged (some sausages, etc.) needs nitrites to be completely safe. Whole muscle curing can generally be done without them, but the meat will turn grey. You're not going to find a lot of nitrite-free charcuterie in stores or restaurants, so you will just have to make it yourself. This is not a bad thing, because charcuterie is fun!
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Dec 8, 2012 23:17
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I made a corned beef without pink salt, it was goddamn delicious. It was missing "something", which I gather is the pink salt taste, but it was still loads better than the store bought ones, and pretty easy. We really didn't have to worry about storing it though, we ate it all for St. Patrick's Day/my husband's birthday.
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Dec 8, 2012 23:56
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Mr. Wiggles posted:It's how we get ham and bacon and such when we slaughter our pigs, but we do it on a pretty large scale. It seems like it would hardly be worth it to get all the ingredients to cure just one ham. wait what? what do you mean - what ingredients would I even need to cure one ham? if you mean pink salt, I already have it on hand - I make my own bacon and sausages and stuff pretty frequently. honestly am just worried about getting a juicy, tender, cracklin'y "honey glazed" result more than anything... mindphlux fucked around with this message at 00:23 on Dec 9, 2012 |
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Dec 9, 2012 00:20
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GrAviTy84 posted:Rillettes, pates, galantines, duck prosciutto, and confit don't need nitra(i)tes. Bacon doesn't NEED it but it won't be that pretty rosy color and you can't store it for nearly as long, though if you smoke it, you get nitrate formation on the surface of the meat (this is where the pink smoke ring comes from). Thanks all for the information. I meant to post this in the charcuterie thread. To the best of my knowledge I've never had celery trigger one of my god-awful migraines. However, I don't really eat it often. I noticed a few years ago that a lot of the foods I'm not fond of were foods that contained migraine triggers, so it may fall into that category. Plus if celery extract/juice is triggering migraines, I might have just found at least one explanation for the migraines that happen when I've seemingly eaten noting wrong.
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Dec 9, 2012 00:49
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I saw this and got so sad. I also think their cooking has gotten even worse over time (it was never good to begin with). They're just even lazier than normal
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Dec 9, 2012 01:42
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It's all that bacon. That and the liquor. And the internet money. I really would like to know how much they make off an average video, or if it's all coming in from their store now.
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Dec 9, 2012 01:56
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Manuel Calavera posted:I really would like to know how much they make off an average video, or if it's all coming in from their store now.
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Dec 9, 2012 03:44
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