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Things that are making you happy*******food and drink edition****** - Page 141

post #2101 of 3052
Quote:
Originally Posted by Piobaire View Post

I don't Yelp. I don't post on Yelp, I don't use Yelp to help me pick a new place, I never read Yelp unless I get directed there by someone I know.
Nice try.
post #2102 of 3052
Some things I observed my first day in a professional kitchen:

The pants they give you are too large.

Shucking clams is more difficult than shucking oysters.

There is a whole stove dedicated to making veal stock.

One of the runners periodically drizzled golden syrup over pieces of bread to eat during service.

Cutting a quart of minced shallots for a mignonette can become tedious.

The guy I worked with in garde manger didn't taste anything he seasoned.

Chef drank water straight from a 1 liter bottle of Acqua Panna.

Some people eat salads without dressing.
post #2103 of 3052
did somebody taste the dishes the garde manger seasoned?
post #2104 of 3052
Quote:
Originally Posted by indesertum View Post

did somebody taste the dishes the garde manger seasoned?

Nope. The runners just cleaned the rims with their little towel thingys. I made a few of the tuna tartares, so I did taste them. Chef puts pumpkin seeds in it, which I thought was odd, but actually tasted quite nice.
post #2105 of 3052
Quote:
Originally Posted by Piobaire View Post

I happen to know the author. Good guy.

Jeffrey Scott? He is based here in Austin and supposedly working on another volume which will feature one of our local chefs (Ned Elliot). I went ahead and purchased the set yesterday.
post #2106 of 3052
I'll regret asking this...but can I get the short MGM bio? I get the sense you are self taught but for some reason I thought you had a ton of posts under another name before getting banned, most of which were a rabid defense of a paleo diet ? confused.gif
post #2107 of 3052
Quote:
Originally Posted by 1969 View Post

I'll regret asking this...but can I get the short MGM bio? I get the sense you are self taught but for some reason I thought you had a ton of posts under another name before getting banned, most of which were a rabid defense of a paleo diet ? confused.gif

You nailed it.
post #2108 of 3052
Quote:
Originally Posted by ehkay View Post

You need deep pockets to carry all the salt around.
Quote:
Originally Posted by Fuuma View Post

How awful was the other one?


these made me lol
post #2109 of 3052
Observations from my second day:

It was easier to shuck clams today than it was yesterday.

I did not realize I could shuck oysters as fast as I did.

Sous chef could tourne three apples before I could tourne one.

Putting peppers in the deep fryer is the quickest way to remove their skins.

Women working pastry are often taunted by the line cooks.

Crossing your arms while you're not busy means you don't feel like working.

Any clams that broke I could eat.

I ate a lot of clams.
post #2110 of 3052
Also, it's a bitch when you hear chef say "fire a John Dory" and know that you won't be eating it.
post #2111 of 3052
Today, I witnessed a Spaniard slowly lick his fingers clean of pomegranate molasses.
post #2112 of 3052
Quote:
Originally Posted by 1969 View Post

Quote:
Originally Posted by Piobaire View Post

I happen to know the author. Good guy.

Jeffrey Scott? He is based here in Austin and supposedly working on another volume which will feature one of our local chefs (Ned Elliot). I went ahead and purchased the set yesterday.

Yeah, it's his birthday today.
post #2113 of 3052
Quote:
Originally Posted by Piobaire View Post

Yeah, it's his birthday today.

I heard that dude has a dick the size of Tom Jones'.
post #2114 of 3052
you would know
post #2115 of 3052
Quote:
Originally Posted by indesertum View Post

you would know

You know how us hens get in the hen house.
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