punkbass2000
Des An artiste
I make your food, ya ingrates. What do you want to know?
Ask a Cook
- Thread starter punkbass2000
- Start date
GinandTonic
Saphire w/ Schweps + Lime
- Joined
- May 25, 2005
- Messages
- 8,898
How do I stop lemon juice from curdling the cream?
Perfection
The Great Head.
What kind of food do you make for us ingrates?
punkbass2000
Des An artiste
Don't put it in.
EDIT: x-post
EDIT: x-post
punkbass2000
Des An artiste
Mainly German and Italian, I'd say. Fairly typical Canadian food. Steaks, pastas, mostly. Nothing too specific, though.
Perfection
The Great Head.
Mostly dinner food? Don't do breakfast?
food is always good. Infact i need to go out and buy some.
punkbass2000
Des An artiste
I don't know that there's a particular method. Generally speaking, having things squared away and constantly wiping it down. I would have my cloths folded in a neat pile and all utensils lined together near the backsplash. Keep a spray bottle with bleach and water to clean after using raw meats. I presume you're speaking from a residential perspective, however. Are there specific problems you're having?
punkbass2000
Des An artiste
I don't, no. I work nights. We do have a huge brunch, though. I don't know that menu inside and out, but I've read it a few times. Again, typical brunch food in Canada. Eggs just about any way, hollandaise, florentine, steak, also a few sandwiches.
Ansar
Détente avec l'été
What's hollandaise and florentine? (they sound good 
)
)
-0blivion-
Musically inclined
Hollandaise is sort of a..sauce. Its in Eggs Benedict i think.
This is a residential issue. Living in the city means smaller spaces.
Today is a good example where the work area is a mess. My fiancee' doesn't like me to get in the way when she's cooking so I tend to have a pile of stuff to do after she's done. I just wish she could do some minor things while she's cooking and was wondering if there were any tricks she could use.
Here's another question though for you PB.
We've taken some couples cooking classes at Calphalon and they've recently decided to focus 100% on corporate outings. These events were a lot of fun and sold out early. Do you think a chef would be interested in running a business like this? There seems to be a great market, at least in the city, for stuff like this.
punkbass2000
Des An artiste
Yes, it is. The primary ingredients are egg yolks, butter and lemon juice, blended together. Florentine is an poached egg with spinach. Both benedict and florentine are often served with ham as well.
punkbass2000
Des An artiste
There's nothing that really strikes me as "tricks" in this regard. Just straight-up elbow grease.
Certainly. I'm sure there are many ambitious entrepreneurs who would love to be their own boss and, what's more, have such opportunity to experiment with food on a regular basis. In most restaurants you have a fairly set menu; in this scenario you could potentially try something new at every event.
Sophie 378
Avvie by ybbor
Where do you work? In a restaurant or cafe or canteen or food-preparer-wholesale thingy or what? How big is it, where is it, how expensive is it?
Do you use organic, Fairtrade, and local foods at all? How much do you go for quality over convinience?
What sort of rice should I use for paella, and is risotto an adequate substitute?
Yep, fairly random questions.
Do you use organic, Fairtrade, and local foods at all? How much do you go for quality over convinience?
What sort of rice should I use for paella, and is risotto an adequate substitute?
Yep, fairly random questions.
Ball Lightning
www.sporedum.net
What's your favourite thing to make?
punkbass2000
Des An artiste
The Huether Hotel, which is a fairly large establishment, and none of which is a hotel
. More specifically, I work the Lion Brewery Restaurant, which is one of two kitchens in the building. We're a sit-down restaurant, upstairs (The Barley Works) is more of a bar.It's a brewpub, specifically.
It's in Waterloo, Ontario. We're an illogically large restaurant, in the sense that our kitchen isn't really big enough to feed the restaurant when it's at capacity. We're an averaged priced restaurant at approximately $20 Canadian a plate.
Inventory and ordering isn't really my business, but I would say no, mostly. By and large, I would say we order what's cheapest
This may include local products often enough. I vaguely suspect we serve Fairtrade coffee, as that seems to be a current fad.I would say any short grain would be good for paella. If you enjoy the flavour of brown rice, I say go for it
There's no rules in cooking.I'll assume you're referring to arborio rice
Yes, It would be fine, I'd say, though perhaps a waste of a potential risotto
punkbass2000
Des An artiste
At work I generally enjoy working the saute section. Amongst that, I would say the Shrimp Risotto because I still find it challenging. At home I'll go with my dijon chicken dish, for the moment.
Ball Lightning
www.sporedum.net
What ingredient do you use most.
