/ck/ - Food & Cooking

>>7482609
If it's your thing, then who cares how much it is. Many people enjoy the experience of letting someone else decide what they eat. It's similar to having your parent cook for you, it might suck, it might not. It's the having someone take care of you that appeals to you.

>>7482503
Ah, see you didn't mention that you work the line already. I was answering as though you were a pleb.

Mise: dashi stock w/ 2 oz. ladle, miso and absinthe spoon, silkened tofu in 1/2" cubes, green onion cut just a bit wider then they are long, Bonito flakes in a shaker.

Add tofu and green onions to bowl. Ladle stock through absinthe spoon topped with miso. Call for hands. Stir soup very briefly with absinthe spoon. Garnish with Bonito flakes. Sell it.

>>7482482
You should try the salmon and tell me! The fun part of sushi making is trying stuff out. I don't think it'll particularly suck. I would cut a bit back on the mayo though since the salmon texture is a bit more fatty then tuna.

As far as possible improvements, I would put more rice and less of the salad. Sushi is all about good rice complimented by tasty flavors. Your rolls look heavy on filler so it's possible it's drowning out the rice, but I would have to taste it.

As far as variayions, how about adding avacado and drizzling the mayo on top instead of mixing it in? Try sesame seeds, they go with damn near anything. Maybe swap the mayo out for another sauce like a unagi/yuzu mix (unagi is easy to find, citrus juice if you can't find yuzu, try a 4:5 unagi to yuzu ratio.)

Rice should be body temp. You don't need a super sharp knife to cut maki, it's mostly technique.

>>7482367
Christina Tosi's deserts are pretty damn good. I don't read Lucky Peach but I've flipped through a few.

>>7482332
You have the stock at high temperature waiting for service. You have every other ingredient prepped in your mise. Ticket comes in for 4 miso. Take 4 bowls, add each ingredient to each bowl. Ladle out the stock into each bowl. Put bowls in the window. Shouldn't take more then a few minutes.

I think you're trying to wrap your head around line cooking in general. Every that can possibly be prepared before service is done and put into your mise. Line cooking is basically just assembling together the ingredients and cooking what needs to be cooked. Stock can be prepared early, the rest of the ingredients aren't cooked, just added to the stock.

>>7482318
What if that same Italian chef has a solid understanding of Italian cuisine but he chooses to put the fancy Mac and cheese on the menu? Does that discredit his skill?

I make what I think is delicious food to people who are willing to buy it. If my version isn't "authentic" to you then don't eat it. There's plenty of places like that around the corner who I'm not even trying to compete against. If you're gonna sit and complain about the holy sanctity that is authentic sushi, please do so while I'm out depositing money in the bank.

>>7482276
Looks tasty

>>7482178
You've convinced me Internet stranger

>>7482164
Probably not

>>7482094
I'm half korean, what do you want from me? I like what I like, sue me

>>7482065
I don't like em that much. We keep the ingredients on hand but don't offer it on the menu.

>>7482050
Powdered. It's not the right product for the guests we get.

We make dashi before dinner and make the soup to order. It's not complex so the 1 minute to prepare it isn't a big deal.

>>7482024
It's delicious and an acquired taste. Then again, you can say that about any fermented food

>>7481991
Go for it. I love talking and sharing food knowledge.

>>7481906
It's delicious for sure.

>>7481858
I tried to but I still come back. I just love it too much and have accepted my shitty fate. I figure I might as well do my best and maybe one day get a nice cushy unionized hotel job

>>7481828
Depends on the cut

>>7481804
I suck at classic French so I guess the same way he feels about me.

>>7481764
No I haven't, but it's now on my list since you're the second person that's asked me that. Daikaya is great, they know how to grill a mackerel perfectly.

>>7481674
Both are definitely available here.

>>7481593
Yes, but it wasn't for a guest, it was for me.

>>7481589
Do it. Report back. Video or it didn't happen

>>7481582
>They are scraps of the shit leftover the day before and they don't reflect the authenticity of sushi like nigiri does
>scraps
>authenticity

Oh you're one of those guys

>>7481578
Unagi is the first thing that comes to mind. Also lots of nontraditional ingredients. That's the fun of sushi, you can try all sorts of stuff and get tasty results! Or it'll taste like shit and you'll never try it again.