/ck/ - Food & Cooking

Chex+Genny Ice = Beereal. Eat while standing next to sink.

>>3908089
>>3908087

I brush them with whipped egg white and dust them with castor sugar. When they dry they make beautiful edible garnishes for desserts.

>>3904626
3/3

>>3904626
2/3

>>3904626
mark the guy in the middle. 1/3

>>3904269

>15 - worked at 6 Flags, shittiest food service imaginable
>16 - Bread baker at Red Lobster, peeled shrimp with prep crew weekends
>17 - Work way up to prep crew
>18 - Small restaurant fry cook
>19 - worked way over to saute guy.
>20 - realize if I don't go to school I'll end like every miserable old fuck I've worked with.
>22 - Graduate with an AS in Culinary arts, out 20K. Spend 5 years grinding through slips, waiting for the next thing.
>27 - Sous Chef in small hotel
>29 - head chef for same
>32 - corporate exec chef (Holiday), rapid burnout
>34 - sweet life back at the University, summers off, good salary.

It's a balance between paying dues and having the shiny piece of paper that'll get you the interview. Without a doubt, there's no way I'd have been considered for any management position without some kind of degree.
Upside - people will believe you're dedicated to the industry you studied in
Downside - just finished paying off student loans last year.

>>3903801
I cover many different parts of a University's dining services. 4 at the president's house, 400 on the main green, or 4000 in the dining halls, it could be anything. kitchens are huge; one covers about a half a city block. current project is to build a book of components for catering dept to build menus from.

>>3903771
yeah, they're not much to look at. the kimchi does all the work for flavor.

last one for now, grilled baby bok choy.

in cups made out of wonton wrappers baked over same spoon molds

>>3903769
apologies for the stray thread. yep, located in RI. Our primary purveyor is PFG, but you might have a better selection if you order through UNFI. Good tip on the mixed oils, thanks man.

wasabi greens are delicious.

>>3903760
found the molds online. you make a basic savory piecrust, overwork it a little to toughen it up, flavor it (too much added makes it fall apart, not enough and it's bland, pains in the ass), pack it around the upturned mold, trim before baking. lasts about a week tightly wrapped at room temp.

sweet and salty.

sweet bell and papaya salsa

flavor was good, color bland as fuck, acid yanked the pink right out of the tuna.

enormous amount of dill in these.

looks like nothing special, but the sweet pear brandy with the pork jus was one of the better ones.

chicory greens, white balsamic dressing.

balsamic reduction, sweet dry cranberries

steak and kimchi

kitchen is huge.

edible parmesan spoons look cool, but no real taste. bonus for not getting soggy for 15+ minutes though.

garnish is bulls blood, tastes like beet greens.

back. accidentally another thread going back and forth from kitchen, whups. lobster and tomatoes poached together in butter.

tamari, light sesame oil, red jalepenos crushed a bit to get some liquid out, mirin

brb, stuff on stove needs love.