hi fun to be chef or a headache

[KissTC]

Originally Posted by Chef Kaiser

thank you

You are welcome...

You are still wrong...

But you are welcome.

[epicous]

Originally Posted by Chef Kaiser

Gratinating as per say is not 100% a cooking method but can be a combination of baking / browning or a finishing method. However if you study the ingredients particularly used to gratinate (cheese, sauce mornay, sauce hollandaise, cream and egg yolk etc.), it is a unique way to prepare and finish a dish and therefore since decades in Europe is considered a method on its own. Even the equipment, the Salamander was particularely created for said method. thank you

Welcome to the forum after 2 years.

[foodpump]

Yo, Kiss. Tell us what "saute" means to you.

[KissTC]

Originally Posted by foodpump

Yo, Kiss. Tell us what "saute" means to you.

Yo Dump,

Why?

[foodpump]

Just kinda curious, that's all.

From your e-mails I've kinda got the feeling that you might take on Corporate Diner-chain America's version of "saute" which means to toss anything in a liquid--as long as it's in a pan. I.e.: Penne saute'd in oven-roasted tomato sauce....

Of course, "Saute" could mean the typical non-diner-chain method: Throw a chicken breast into a pan, put the pan on the burner, then turn on the heat, ogle the new waitress for a sec, then--as an afterthought, drizzle a bit of oil over the poor thing in the pan, and watch it sweat and steam in it's quickly leaking juices...

No? How about the schmuck's way of sauteing: It's really all about the hot oil, right? So, just dump whatever you've got in the fryer. Heck, shallow frying, deep frying, it's all the same anyway, might as well save on pans and cleaning, right?

What? Still no? Well then, let's hear it straight from you.....

[KissTC]

Originally Posted by foodpump

Just kinda curious, that's all.

From your e-mails I've kinda got the feeling that you might take on Corporate Diner-chain America's version of "saute" which means to toss anything in a liquid--as long as it's in a pan. I.e.: Penne saute'd in oven-roasted tomato sauce....

Of course, "Saute" could mean the typical non-diner-chain method: Throw a chicken breast into a pan, put the pan on the burner, then turn on the heat, ogle the new waitress for a sec, then--as an afterthought, drizzle a bit of oil over the poor thing in the pan, and watch it sweat and steam in it's quickly leaking juices...

No? How about the schmuck's way of sauteing: It's really all about the hot oil, right? So, just dump whatever you've got in the fryer. Heck, shallow frying, deep frying, it's all the same anyway, might as well save on pans and cleaning, right?

What? Still no? Well then, let's hear it straight from you.....

Yo Dump,

What?

You either have me mistaken for someone else...Or you are on drugs!

What e-mails? What "corporate diner-chain"? What on Earth are you talking about?

Actually, I have thought about it some more...about 3 seconds more...You are on drugs.

[foodpump]

What a stand up guy...

I'll put you down for version #2, since you haven't given us your version yet.

And then I'll give the local Sysco rep a call and tell him to swing by and sell some of those frzn iqf chx brsts. You know, the kind with 17% soy protien pumped into them--you can cook the living bejeezus out of them, and they'll still stay "moist and juicy"....

[KissTC]

Originally Posted by foodpump

What a stand up guy...

I'll put you down for version #2, since you haven't given us your version yet.

And then I'll give the local Sysco rep a call and tell him to swing by and sell some of those frzn iqf chx brsts. You know, the kind with 17% soy protien pumped into them--you can cook the living bejeezus out of them, and they'll still stay "moist and juicy"....

Yo Dump,

What ever it is that you are on...I don't want any!

I think you need to make a nice cup of tea and sit down and relax. What ever it is that you are taking, it is killing your brain cells.

So you are not going to answer me? What e-mails?

[foodpump]

I'm not a compuker kinda guy, I meant posts, not e-mails. Really sorry and all that.

But now, back to the fun.

You still haven't given us your version of how to saute.

Like I said, I'll put you down for version #2 if you don't want to tell us.

[KissTC]

Yo Dump,

Oh, posts!

Mate...really...17% soy - corporate-diner - oven roasted tomato sauce - Sysco...

Put me down for whatever ya want...I don't care what you do!!

At the end of the day, YOU are the ONLY person that knows what YOU are talking about. Ya gotta be on drugs...No one can be as silly as you without drugs!

[yorvo]

For an answer to the question in the header of this thread...you chefs are giving me a headache. All this pompous talk of technique and cooking knowledge. Big deal. I don't care what you know. All I care about is how well you can perform in the kitchen and how good your food taste. I've worked aside too many cooks who could write a book on bread but couldn't slice any. At the end of the day it's not about how many techniques you've used it's about how many people you made happy. And if it's not, then you're doing it for the wrong reasons.

[foodpump]

Sigh.....

Kiss

That's three opportunities you missed.

You don't want to say, fine. It just confirms my belief that you can't cook your way out of a wet paper bag.

Maybe that's why you're retired....

[KissTC]

Originally Posted by yorvo

For an answer to the question in the header of this thread...you chefs are giving me a headache. All this pompous talk of technique and cooking knowledge. Big deal. I don't care what you know. All I care about is how well you can perform in the kitchen and how good your food taste. I've worked aside too many cooks who could write a book on bread but couldn't slice any. At the end of the day it's not about how many techniques you've used it's about how many people you made happy. And if it's not, then you're doing it for the wrong reasons.

Are you related to Yo Dump ?

The original question was - Well the question and to start this thread how many do we have really, or we know, as we just practice those we know?
Unquote.

So the original question was specifically asking what knowledge do we have, which is the exact thing you now complain of.

So I now have a question - Why did you bother posting to this thread? No, actually I don't care what your answer is...

Hey, Yo Dump, I give in! What are you on? Can you send me some?



Oh yeah...PS. Hey Yo Chef Kaiser, you have not answered my question - Do you think cakes are wrapped in puff pastry?

[teamfat]

Originally Posted by KissTC

Yo Dump,

Why?

Explaining your saute technique seems like a simple question to me. The succinct reasoning for such a challenge is something like 'put up or shut up'

So far all your postings in this thread have been nothing but personal attacks, denigrating other's knowledge and providing nothing of any culinary use.

If you are a mature, intelligent person with the background to provide useful, informative content on these forums, do so. I've yet to see any such evidence so far, and based on your disrespectful, prepubescent blatherings so far, I'm guessing that's what we'll continue to endure.

mjb.

[KissTC]

Originally Posted by teamfat

Explaining your saute technique seems like a simple question to me. The succinct reasoning for such a challenge is something like 'put up or shut up'

So far all your postings in this thread have been nothing but personal attacks, denigrating other's knowledge and providing nothing of any culinary use.

If you are a mature, intelligent person with the background to provide useful, informative content on these forums, do so. I've yet to see any such evidence so far, and based on your disrespectful, prepubescent blatherings so far, I'm guessing that's what we'll continue to endure.

mjb.

Yo Fat,

Please go back and read Yo Dump's post again. If you do, you will notice that it was NOT a question...It was a DEMAND...And I can tell you this I do NOT respond to DEMANDS in a friendly manner!!

A question for you, Yo Fat, do you think cakes are wrapped in puff pastry?