/ck/ - Food & Cooking

where do the both or you work?

Does she do anal?

The word is 'cheves.'

I had someone in one of my threads asking about properties of greases... perhaps you could answer it for them. They had asked "how do you differentiate between the beef grease that will melt and the one that won't"- and I had no answer for them; as I am a butcher, not a chef. If you could help me with that, that'd be great!

Aside from that, what method do you use to find out the preparedness of a piece of meat? Do you check it by temp, touch, or something completely different? I enjoy cooking, but I've still got some things I'd like to learn.

Best of luck with your thread, and thanks for offering part of your trade to the /ck/ community.

>>4518860
>Ask two disgusting liberals anything you desire.
FTFY

>>4518888

Soluble Tallow is just that. Fat with the ability to be rendered into a liquid state.

As far as meat goes, time & touch. We don't use thermometers.

>>4518892

I didn't vote Obama, I like guns.

>>4518907
Conserving those tattoo traditions, I see.

>>4518876

I don't know, we work together.

What's the best dish you can whip up in five minutes?

>>4518869

http://birdsallhouse.net/

>>4518914

Depends on the mood really. Steak, pork, sausages, potatoes, frites, depends on the recipe & what we desire. After a hard drinking night like tonight, we desire Nutter Butters & NewCastle Bombshell ale.

What drug(s) are you and your kitchen addicted to?

>>4518915

Both of you look a bit white trashy. How much experience do either of you have in the cooking industry

>>4518907
You suck. Obama rules.

what do you think of my spaghetti bolognese

also do you have any delicious recipes to share?

>>4518924

None.

>>4518925

She has 7 years experience consecutively in the industry without formal education, just the school of hard knocks... I am a CIA grad with James Beard certifications & awards.

Nothing more to say than that. Your questions are boring.

>>4518928
>dumbass

>>4518936
Nope haha. Tell that to my genius iq.

Oh god. What, didn't get enough attention on /b/, so you came over here to shitpost?

>>4518930

Your pasta looks sticky, also why would you do both Bolognese & meatballs...? We're confused... meat is awesome, but that much meat is overwhelming the star of your dish which is first & foremost the pasta.

Ya know.

Uhhh recipe?

No. Google works :D

It looks good though, better than our nutter butters.

>>4518935
How does one become a cia grad?

>>4518945

Applying, attending, dedication & eventually graduation.

>>4518940
I'd rather just tell it to your ignorant dumbass instead.

>>4518944
i followed this recipe

>>4518945
Suck a ton of cock, have a lot of money, allow copious brainwashing and sheep-follow after the delusion of prestige.
its quite simple, really.

Being a rapist or addict seems to help, too, as that is generally what the CIA breeds.

>>4518953

Make your own recipes man. Laurels!!!!! USE FUCKING BAYLEAVES IN YOUR SAUCE. Ancient recipes.

Celery, onions, carrots, reduce into caramelized mass, deglazed with white wine vinegar, garlic, tomatoes & beef & pork bones that have been roasted for glace. Put bones into sauce & slow braise for 4 hours. Leave it the FUCK ALONE....LEAVE IT THE FUCK ALONE MAN. Then stir, strain, put through china cap & bucket man.

That's all you need for decent sauce.

>>4518961

I attended in the Metz years, not the Ryan years. I know my shit.

>>4518860

how did you two dudes meet and do you think they will ever make it legal for people like you to get married?

>>4518973

She's not a dude & we met at work lol.

>>4518951
Haha no. Obama is actually awesome. I call him Potus. A little nickname.

>>4518971
>huuuurrrrrduuuuurrrrrr I attended CIA before it went 2 shit! No one can dare challenge me! CIA IS DER BEST SCHOOL! TOP SKOOL IN DUH WRLD! SO PRESTIGIOUS! 5 MISHUHLUN STARS FOR ME!

Typical.

>>4518974
>She's not a dude

ummmm, well, it's fine if you want to "pretend" and he likes to play dress-up; but srs'ly...don't you feel the ridicule of strait edge society judging your unconventional relationship?

>>4518979

Stay jelly pleb-fag

>>4518977
u r 1 tr1ckst3r m8!

>>4518982

The first OC thread on this board in weeks & this is how you act?

Enjoy your microwave dinner.

>>4518986

not even close J to the mother fucking WOOO master race here and I posted my own OC earlier...deal with it tranny fucker.

>>4518979
Haha woops. I seriously thought you guys were talking about the Criminal Intelligence Agency. Woops.

What sort of restaurants have you two worked at?

>>4518988

J&W teaches Fashion classes too, shame.

>>4518991

All farm to table Hudson Valley restaurants. Sustainable, innovative & revolutionary.

>>4518983
>BE JEALOUS OF MY SUPERIOR EDUCATION! !!!! LOLOLOLOLOLOLOLOLOLOLOLOLOL!!!!

sorry to burst your bubble, princess, but CIA is a joke in the industry now.

Enjoy your dead end "career"

>>4518993

yeah and horse riding...our diversity makes us stronger and more rounded.

>>4518995

Everyone needs to eat. Unless you've found a way to survive your geriatric years without Nutritionists & gastronomists.

>>4518994
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA

>>4518996

In regards to cooking? No... unless shoeing horses related to the Culinary field in some way that I don't know of....

I have bullimia. how do i stop? its been ruining my life for years now :(

>>4518997
The need to eat has nothing to do with the quality of the Culinary Institute.
Anyone can cook.
Have you not realized what a joke CIA is?

>>4518997
>Everyone needs to eat

right, but the people that pay for a meal would like something that wasn't rehashed from some euro-hack that couldn't make it in the industry and decided to in-doctorate impressionable youth as to the wrong way to do things. Which inevitably led then down the path of failure, that they happily collect a check to show you.

>>4519003

Seek therapy.

>>4519009

What does that have to do with feeding people being a recession proof business model?

>>4519004

Everyone can cook with the proper instruction. Correct. Learning the basics is essential

>>4519001

naw, I dated one and I am sure they were they keep them there to bolster moral...I mean have you ever had a real cow girl ride you; it's a inspirational experience, I came..and came. up with a lot of new dishes.

>>4519016

You dated a horse? wut?

>>4519012

sure if your culinary ambitions are to slop up feed at the trough for the geriatrics at old country buffet.

>>4519012
Basic food is recession proof.

Hurdurdur
farm to table
Molecular gastro
Eat clean
Go green
Gimick gimick gimick
Konflict Kitchen
RhinebeckBreadAlone
Rainforest cafe
Bullshit is not.

All those Hollywood kitchen shows make your job look really stressful. Is it like that for you guys? If so, how do you unwind?

>>4519019

um a, I guess it was kind of a three some but we were just on the horse it didn't really participate except for the galloping.

>>4519022

I love Bread alone, that's an amazing bakery.

>>4519022
>Rainforest cafe

I always wanted to eat there, but they went out of business before I could ;_;

>>4519027

Top fucking lel. I love you.

>>4519023

clearly man on man anal; haven't you been paying attention....lurk moar.

Do you have any pictures of the dishes you prepare at your jobs?

>>4519023

Umm, cooking food for massive amounts of people is high paced but fun. I don't know what else to say about that.

>>4519032

Here's one I took the other day, but I CBA to take pictures on the line every single day when I am working. Ya know. This one was exceptionally pretty, in my opinion.

>>4519028
you would.
Bread alone is mediocre at best. Its in rhinebeck so every still living ex president is gargling its balls.


Though, next time you go, I highly recommend an everything bagel with veggie cream cheese, a thick slice of tomato and a thick slice of red onion.

Or one of their walnut scones with strawberry jam. I wouldn't really call them scones, though, to be honest.

What is your favorite region of food to eat?
favorite region of food you like to cook?
What you feel like you can still work on as a chef?

>>4519040

You only know of Bread Alone, because Chelsea Clinton's wedding cake was made by them. Fondle the balls of a more successful restaurant like Terrapin before opening your mouth.

I live here, cook here, know here, enjoy your CNN newsfeed.

>>4519036

>burnt fish
>overcooked
>stems everywhere
>flower peddles...srs'ly
>not enough sauce
>parsley's rotten
>try too hard cavalier
>mushy bok choy
>no cemetery
>not plating in 3's


who the fuck let this by the pass?

>>4519053

Enjoy your microwave Applebee's job.

>>4519042

There's always room to improve, nothing is perfect. Refining my craft is my life's goal. I love cuisine depicting the mediterranean.

I just started work for a resort doing banquet cooking 3 months ago.
How does doing large scale events compare to the intimacy of a restaurant?
Personally, I like the pacing, knowing the menu a week in advance and just being a part of some reallly fun events.
Just got done making chicken breast stuffed w mozz, peaches and nicely seasoned.

>>4519055

>not 4chin'ing
>incorrect reply
>nefagging
>WTF
>l2chins

>>4519056
not the guy who criticized, but why the flower pedal? i thought there was the whole non-functional items on food on plate taboo; unless you're suppose to eat the flower?

>>4519057

I worked for Carnival Line cruises for a while, it sucked. Cooking for 1,500 people at a time is time cosuming & labor intensive. It's horrible. I enjoy the intimacy of being able to meet my clients face to face before I prepare something for them.

>>4519052
Lol. Actually didn't know about the cake.
I lived there for fuckin years, bro. Head chef of one of the restaurants in the area, attended your precious CIA, then moved on to bigger and better things instead of stewing in the festering cesspool that is the Hudson Valley.

>>4519052

Wow, OP(s), sorry for all the bad questions. I have got a couple of inquiries.

1) Is it necessary to get a culinary degree in order to become a chef? I have been considering your line of work.

2) What is (each of) your favorite dishes to make? Conversely, what do you never want to make again?

3) Is it worth it? Every time I ask about becoming a chef on this board people say it'll kill my desire to cook, it'll drive me insane, it's horrible hours and ungrateful customers...

4) What do you eat at home? Ever indulge yourself in some cheap-but-good-tasting packaged foods? If so, which ones?

>>4519056

o'rly because there's a rather well known tire company that recognizes my establishment. Have fun serving overcooked chicken and well done steak at blue collar weddings and anniversaries...banquet style, bitches

>>4519061

They blossomed the morning I went into work, they were fragrant & complimented the dish very well. Virgin flower blossoms are a good selling point.

>>4519064

Congrats.

>>4519067

GAAAAAAYYYYYYYYYYYYYYY

>>4519065

No it's not necessary as long as other cooks acknowledge you as their mentor & leader. It's bases on a military ranking system. The Chef is the Chief, in charge of everyone in the Kitchen.

We like all food, each global cuisine has it's individual contribution to gastronomy in general.

Becoming a Chef is something that comes with time, as long as you have a desire to feed people good food you're on the correct path, don't let other's deter you.

We cook for each other on alternate days as we're roommates. We eat a lot of steak & veg.

Please give me a simple recipe for bechamel that is fast and easy for when I'm lazy. Sorry if this q offends your professionalism

>>4519066
Don't bother with this fag, bro. He'll be dead soon from eating some shady foraged local mushrooms. He'll probably accidentally kill all 6 of his customers, too.

ITT: two men that sling hash pretend to be chefs

>>4519074

Blonde roux with milk/cream...onion & laurel...clove. Reduce until thick (coating a spoon.)

>>4519073
>>4518888

Sorry to repeat my question (and someone else's), but you've skipped over my post.

>"How do you differentiate between the beef grease that will melt and the one that won't"(someone else's)

>What method do you use to find the preparedness of a piece of meat? Temp, touch, or something else? (Mine)

Thanks in advance.

Ever worked garde manger?
Got a favourite salad?
I can make a pretty good Mediterranean Orzo

>>4519078
>laurel
>clove

confirmed hack

also, you might have gotten away with it if you said bay and nutmeg.

>>4519086

Roasted Endive with lardons.

>>4519089

A laurel is a bay leaf. Nutmeg has no business in Bechamel sauce pleb.

Why the hostility folks? Why can't we have civil conversation about our shared passion and agree that we have the best jobs in the world?

>>4519086

>>4519089
Non-chef here. How many points would I have gotten for just "roux+milk/cream"?

Note: I do love dairy, and like elegant simplicity in my life.

>>4519094

Agreed!

Wow what a bunch of sad people.

OP: What is an example of a very challenging kind of situation that you encounter once in a while?

What led you to the decision to become a chef?

What, other than cooking and eating, do you enjoy?

What's the craziest thing that's ever happened in your restaurant (psycho customers etc)? Or in another restaurant even?

Do you wake up, work, and then stay awake in the after hours, then sleep? Or do you wake up, experience your day, then work, then sleep? Or is it something different?

>>4518905
Thanks.

I'm not one that typically renders his own tallow (mostly since it doesn't sell in the shop).

If you use them, what types of lard, oils, etc. do you use in your cooking and dessert making? I know there are many types of fats and oils that one may use, but I wonder if there are particular types that work better than others in the field. Obviously leaf lard is special in terms of the flakiness it provides for crusts and shells, but are there other types used for desert pastries and other dishes at the level of quality that you produce your items at?

>>4519095
Why the squinty eyes Fry?

Wow what a bunch of sad people.

OP: What is an example of a very challenging kind of situation that you encounter once in a while?

What led you to the decision to become a chef?

What, other than cooking and eating, do you enjoy?

What's the craziest thing that's ever happened in your restaurant (psycho customers etc)? Or in another restaurant even?

Sleep schedule: do you wake up, work, and then stay awake in the after hours, then sleep? Or do you wake up, experience your day, then work, then sleep? Or is it something different?

Ramps on the menu eh? How much did you pay per pound?

>>4519098

Challenging? Uhh a high volume of tickets on the pass in a short period of time. Dealt with as necessary.

We enjoy eating all the time.

We enjoy boozing, schmoozing & raw dog sex.

A pregnant lady once puked all over the place because she could smell another woman's yeast infection in the dining room. Don't know what the fuck they were on about, but it was hysterical none the less.

I dream about work & then wake up & go to work sadly, no free time usually.

>>4519106
>>4519106
>>4519106
>>4519106


forever repost

>>4519107

$10 per lbs.

>>4519093
>A laurel is a bay leaf.

no shit, you're just trying to be pretentious about it.

>Nutmeg has no business in Bechamel

unless your east of the Rhine where it's classic or you know shit about flavour.

also, clove in a white sauce would obviously leave unappetizing black specks which is why you use white pepper too; yet the tiny amount of light bashe nutmeg would be indecipherable in the finished sauce.


only a hack would add a non-complementary flavour as clove and destroy the eye appeal of the finished sauce.

>>4519106

It's the only thing that makes sense to us. Nothing else in the world gives us gratification or satisfaction like cooking for other people.

I don't sleep much, neither does she.

>>4519113

Not unless you use cheesecloth, pleb.

>>4519110 but it was hysterical none the less.

Sounds lovely. My girlfriend went to Wafflehouse with some friends once; a few minutes after they sat down, a fatass drunk chick stumbled in with HER friends, flashed my girlfriend's waiter, and puked all over the floor, in less than 50 seconds.

I work at a stir-fry buffet and I have just started at a sushi restaurant for a second job. The buffet has turned up some characters.

>>4519112

Me and the boys went out and picked 80 pounds for free, guess I saved 800 dollars :)

are either or both of you ex-heroin addicts

>>4519121
>>4519121

good for you.. keep up your desire for the culture, dig deep and educate yourself in that cuisine,

Ah, how about this: I understand that restaurants have huge costs and overhead, and therefore profits can be naturally on the slimmer side (proportional to overall revenue anyway).

How do you determine the price of a menu item?

Also, how much do you mark up the price of a particular ingredient? I feel awkward asking this question because I understand that you sell something far less specific than ingredients (i.e. a dish composed of many ingredients, and the experience of it being served), but do you understand what I'm trying to ask? :P

>>4519124

No, just boozers who sleep too much o days off.

>>4519053
>hurr fucking durr burned skin is burned fish
If you don't know shit about cooking why would you go the distance and shitpost? You're making an ass out of yourself to people that actually know what they're talking about.

Are you that starved for attention, /b/ shitposter?

>>4519129

Food cost & labor cost, nothing should be over 30%.

Where is your favorite place to eat/drink in the Albany area? I'm moving away soon but just curious as I've lived here for a decade and have strong opinions.

>>4519132

Do you know about Chef Jonathon Sawyer of Cleveland? What do you think of him? Michael Symon?

What kind of music do you listen to?

>>4519136

Dinosaurs barbeque. Hands fucking down.

Meat, makes us horny.

>>4519140

Music, uhh whatever the dishwashers listen to , usually bachatta or merungue.

>>4519105

Even given, my extensive grasp of the English language I still can't make heads or tails of anything in the former post; other than a string of misspelled, broken thoughts which were only made more perplexing by the OP's response >>4519091. That I'm sure is in reference to the only intelligible question about favourite salads however WTF does the rest of it mean?

>>4519142
I went to Dino tonight to get ribs as a sort of "Last Meal"

I'm kinda bummed I didn't make it to Hattie's in Saratoga like I wanted but I'm sure I'll come up for a track day in the summer.

>>4519096

4 without seasoning, but you're on the right track.

>>4519129

Not op but if I feel like making an expensive special I'll usually try and stick to buzz words. Seared u10 scallops, pea friccasee, black beluga lentils, $18. The cost to me would be around 4 or 5 dollars. We typically run out kitchen aiming at the 30% mark but we run food cost at around 25, which is pretty good.

>>4519100
In addition to this post, are there certain bones that are better for making stocks than others? If so, which do you recommend?

>>4519145

at least you got bbq in you? whats your favorite bbq sauce?

>>4519119

>adding unnecessary steps to cover mistakes

nice try hack

>>4519156

>Still trying
>May 2013
>gtfo my thread fashion fag

Have coconut milk, peanut butter, several basic spices, and some other basic groceries and like 3 indian spices. Don't want them to go bad, what do?

>>4519154

Roasting bones is essential for good stock. That's all the advice I really have. I roast everything with mirepoix, reduce, strain then season to taste.

>>4519155
for dino i like the original style on my ribs or pulled pork and the wango tago on my chicken.

or all time? i have no idea, lots of vacillation.

next time you're in the area there is a hotdog shack over the river from where Dino is at called Gus's. if you know it you love it. if not you need to get there, and get some dogs with the works.

>>4519158

I hire CIA grad's to wash my dishz...bitchz

>>4519159

Ziplock, Freezer.

>>4519164

>>4519166

>>4519165
you're one cheeky cunt m8

>>4519154
Chef here not op- saw the thread and got a bit excited but it's mostly shitposting.
Beef or veal bones are what is usually used. As a butcher, what's your favourite cut of beef?

I'm in NYC for a week. What are some essential restaurants I should visit?

>>4519219
Oh woops, you're not in NYC. Nevermind...

>>4519209
me again, where did OP go :[ I wanted a nice conversation about food and whatnot

>>4519228
Op ran off to call everyone who doesn't recognize their superior education and pretentiousness plebs.

>>4519224

Baohaus, only restaurant I will recommend.

>>4519236

Faggot still crying about J&W.

Top fucking lel

>>4519266
what's J&W?

>>4519029
Rainforest Cafe is out of business?

I need to leave the house sometimes

>>4519266
Wrong anon son

Top fucking lel

Any tips for pizza dough?

I'm not a chef at all and kneading is hard I'm just rolling around paste and flour for almost an hour like an idiot

>>4518860
why are you poor mister professional?

>>4519317
Press down with the heel of your palm, fold over, repeat.

Why is she so fat and why do you look like a meth addict? Regular or double wide trailer? How many times have you been arrested? Which Denny's do you work at so I can avoid it like the plague... like I'd ever eat there to begin with.

I've never cooked anything in my life (yet).

Is making pasta really as easy as they make it look on TV? Mound of flour with a hole in the middle, eggs in said hole, mix till your arms fall off?