Raw Ingredient and Mise en Place Appreciation thread.

Piobaire · Apr 29, 2011

FWIW, I would make an excellent FOH person. Most nights.

kwilkinson · Apr 29, 2011

Originally Posted by Bhowie

You could build it with your boy and give him a chance to use the soldering iron.
I built the one out of Make Magazine. Works like a charm.

Originally Posted by SField

I'd rather eat at your house than the publican, and I think the publican is the ham fisted version of what you like to eat.

Maybe you and matt should open a restaurant... you run the charcuterie/lounge/gastro pub that sells a bunch of ***** selections like duck/pork belly/braised everything/sous vide ribeye/and sausage while Matt is the judgmental self loathing chef in the small place upstairs for the fancy people.

Manton will run FOH, judge everyone's tailored clothing and after service will tourne a bunch of vegetables in the hope that one day matt will approve and let him work in the kitchen, his true desire. You will also have the most well appointed bomb shelter of any restaurant in the country. In order to ensure that Matt doesn't lose his special spice for life, Manton will secretly ensure that only white between between the ages of 30-55 from the Bay Area are allowed to eat at the restaurant.

Conne will be the one in the bar running up an absurd tab entirely on his credit card, ruining his personal finances but providing the steady cash flow that you guys would need for the crucial first couple of years of running your place. And artisan fan will be the crazy bearded asshole outside with some obnoxious sign.

Thanks for including me you stupid ******* *************.

foodguy · Apr 29, 2011

Originally Posted by kwilkinson

Thanks for including me you stupid ******* *************.

somebody's gotta flute the mushrooms.

Piobaire · Apr 29, 2011

Originally Posted by kwilkinson

Thanks for including me you stupid ******* *************.

He knows you would not work at a place that does a lot of sous vide.

kwilkinson · Apr 29, 2011

Originally Posted by Piobaire

He knows you would not work at a place that does a lot of sous vide.

Wat lol. Trotter's sous-vided everything. As did Cyrus. I know b/c I was low man on the totem pole so it was always my job to ******* fill the things up.

Piobaire · Apr 29, 2011

Originally Posted by kwilkinson

Wat lol. Trotter's sous-vided everything. As did Cyrus. I know b/c I was low man on the totem pole so it was always my job to ******* fill the things up.

Correct me if I'm wrong, but didn't a certain budding culinary star say part of the reason he left a well known Healdsburg restaurant was due to this technique being overused?

kwilkinson · Apr 29, 2011

Originally Posted by Piobaire

Correct me if I'm wrong, but didn't a certain budding culinary star say part of the reason he left a well known Healdsburg restaurant was due to this technique being overused?

I said I didn't like working somewhere that only did sous-vide. But a piob and iammatt restaurant would not be like that.

Piobaire · Apr 29, 2011

Originally Posted by kwilkinson

I said I didn't like working somewhere that only did sous-vide. But a piob and iammatt restaurant would not be like that.

Also, would be much foie and booze.

mordecai · Apr 29, 2011

I am now truly regretting not picking up that SVS for $100 a couple months ago, even though my oven would have to have been removed in order to accommodate it. Thanks guys.

Piobaire · Apr 29, 2011

Originally Posted by mordecai

I am now truly regretting not picking up that SVS for $100 a couple months ago, even though my oven would have to have been removed in order to accommodate it. Thanks guys.

You would also need a torch too. Man, that's just so much fun to use.

Bhowie · Apr 29, 2011

Originally Posted by Piobaire

Also, would be much foie and booze.

Could in an individual order a tasting menu that is only liquid?

Piobaire · Apr 29, 2011

I don't see why not. I'd have some protein shooters for you.

mordecai · Apr 29, 2011

Originally Posted by Piobaire

You would also need a torch too. Man, that's just so much fun to use.
I have a torch. It was the first kitchen item I got, because I am a fun kind of guy.

Originally Posted by Piobaire

I'd have some protein shooters for you.

kwilkinson · Apr 29, 2011

Originally Posted by Piobaire

I don't see why not. I'd have some protein shooters for you.

I could spend all day doing the mise en place for said protein shooters.

Piobaire · Apr 29, 2011

Originally Posted by kwilkinson

I could spend all day doing the mise en place for said protein shooters.

Raw Ingredient and Mise en Place Appreciation thread.

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