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Home Made Sausage, Cured, and Smoked Meats - Page 5

post #61 of 1023
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
The thing with sausage making is that your attention to detail, every little fucking one, is wildly important. Nailing 99% of the details but missing out on that tiny little piece could blow your entire sausage.

And no, there's no chance you'd taste my foie by the time you came lol. That's at the hot apps station now, and garde manger when it's torchon. Garde Manger might be a station I could run in 6 months, but hot apps is one of the higher spots in our brigade, so it'd be at least a year before I got there.

BTW, as always, I'm loving your beef sticks.

I am happy you are enjoying the pictures of my beef stick. I hope to have one in your mouth at some point.

So, come Cyrus, it's caviar or nothing from Kyle for me?
post #62 of 1023
Quote:
Originally Posted by Piobaire View Post
I am happy you are enjoying the pictures of my beef stick. I hope to have one in your mouth at some point.


Quote:
So, come Cyrus, it's caviar or nothing from Kyle for me?
At this point, it looks like I may still be on prep at that point. Which fucking BLOWS but I am patiently biding my time and trying to get better every day and put in the facetime with the chefs. If I am in fact still working prep, I'll make sure I stay through service that night and at least prepare your first and second courses, given that we aren't all in the shits. Usually when I stay, I'm allowed to run the station for the first seating, so I should be able to at least do something.
post #63 of 1023
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post



At this point, it looks like I may still be on prep at that point. Which fucking BLOWS but I am patiently biding my time and trying to get better every day and put in the facetime with the chefs. If I am in fact still working prep, I'll make sure I stay through service that night and at least prepare your first and second courses, given that we aren't all in the shits. Usually when I stay, I'm allowed to run the station for the first seating, so I should be able to at least do something.

Seating at 7. Is that first or between first and second?
post #64 of 1023
Quote:
Originally Posted by Piobaire View Post
Seating at 7. Is that first or between first and second?
Late in the first. Either way, I'll make sure I at least make all 4 of your party's first two courses.
post #65 of 1023
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Late in the first. Either way, I'll make sure I at least make all 4 of your party's first two courses.

Noice!

Should I bring your bottles to Cyrus are you going to meet up with us for a drink somewhere else?
post #66 of 1023
Oh shit, I forgot about that. I had planned to meet you guys at the hotel for a drink beforehand. Well, whatever happens happens. Don't bring them to Cyrus. We'll work something out fo shizzles.
post #67 of 1023
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Oh shit, I forgot about that. I had planned to meet you guys at the hotel for a drink beforehand. Well, whatever happens happens. Don't bring them to Cyrus. We'll work something out fo shizzles.

We're just chilling around the town on Sunday. Can meet up any time that day. Want to be ready for that tasting menu + grand pairings.
post #68 of 1023
This threak is seriously making me consider going over to the dark side, vegetarianism that is..
post #69 of 1023
Thread Starter 
Quote:
Originally Posted by gnatty8 View Post
This threak is seriously making me consider going over to the dark side, vegetarianism that is..

You don't like it, the beef stick in your mouth?
post #70 of 1023
Quote:
Originally Posted by Piobaire View Post
You don't like it, the beef stick in your mouth?

post #71 of 1023
Thread Starter 
Taking a break from it, the sausage.

In a few weeks, I'll be doing either a smoked salami or a pate. Leaning towards the pate.
post #72 of 1023
Quote:
Originally Posted by Piobaire View Post
Taking a break from it, the sausage.

In a few weeks, I'll be doing either a smoked salami or a pate. Leaning towards the pate.

You like smoking, the, salami?
post #73 of 1023
Thread Starter 
Quote:
Originally Posted by GQgeek View Post
You like smoking, the, salami?

I like it more, the pate.
post #74 of 1023
MMMmmmmmmm
post #75 of 1023
Awesome thread; this is something I will be doing when I get older with out a doubt. I remember my father making sausages and taking me to a Chicago south side butcher to pick up supplies
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