| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 | | 
08-18-2009, 02:53 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2009 Location: St. Shits
Posts: 67
| |
clearly chefs have naver made chicken wings. orders come in lots of 10, 20, 50, etc. All even numbers. Chefs.  
__________________
I excel at sauteeing onions. |
08-18-2009, 03:29 PM
|  | riff raff Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,597
| |
|
08-18-2009, 04:08 PM
|  | Registered User Culinary Experience: Other | | Join Date: Mar 2008 Location: SW MN
Posts: 827
| |
That's revolting |
08-18-2009, 04:19 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 819
| |
I will lead that revolt
__________________
You should have been here when the shiitake hit the flan! |
08-19-2009, 01:48 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2009 Location: Milwaukee, WI
Posts: 20
| |
Some good thoughts people, thank you. I'll play around with blue potatoes, blue liquor though is really no better than blue food coloring imo. Someone else I asked suggested blue corn chips. I've got some experiments to run!
To answer the other question, I'd never undermine the chef in order to pick a fight and I'd never serve food he didn't approve of from his kitchen either. My chef does however have a good sense of humor and this is just a tongue-in-cheek experiment. |
08-19-2009, 06:47 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,519
| |
Oh Yeti - YUK!!! Now we know why blue food isn't served....but at least there are no straight lines and there's 3 of each 
Q: How do you make food blue?
A: Choke it so it can't breathe - cyanosis
Hey hang on...there's blue M&Ms, blue smarties...
Only thing I can really think of (apart from raw lobster blood!) is using edible flowers or rose hips, or as already mentioned, blue corn. Try this site for jellies/jams etc: Unusual Jelly Recipes
__________________
Don't be too hard on yourself - others will do that for you |
08-20-2009, 02:44 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2006 Location: S.E. Minnesota
Posts: 493
| |
Quote:
Originally Posted by RPMcMurphy  man, if all teachers felt like you I'd have been in trouble MUCH LESS in highschool/middle school.
reminds me of this.  | All in all, you're just a brick in the wall.... |
08-20-2009, 03:12 AM
| | riff raff Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,597
| |
Alex is just a **** pain-in-the-butt rebel even if he is right.
Um, notice, the teacher's name wasn't blacked out? lol |
08-20-2009, 05:04 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2008 Location: Saint Eustache, Quebec
Posts: 78
| |
I remember this lesson. I also remember a yahoo at school trying to break the rules. I remember his dish vividly; blue risotto.
I tell you what, it looked disgusting.
IIRC, the chef told me blue is not a naturally cooked color, therefore it is not appealing to the eye. Since we eat with our eyes first, I can see where he was coming from.
As for the lines, and uneven numbers. IIRC, we are talking about buffet presentation, especially with mirrors, right?
The thing about that is, it is all about the flow of the buffet. The uneven numbers allows you to create better flowing lines. The one extra off of even allows you to offset the symmetry of an item, to create interest. It is almost a take off of the golden mean rule.
Hope that helps out.
__________________
Jason Sandeman
A MEMORY of food comes from the SENSATION of a dish prepared with flawless TECHNIQUE. |
08-20-2009, 10:18 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Feb 2009
Posts: 275
| |
Quote:
Originally Posted by Ishbel I remember being served a sorbet which used Blue Curacao liquer - but I also recall that the drink uses colourings in the production - but I may be wrong. I looked on wiki and here's the link - but I didn't bother to read the article! Curaçao liqueur - Wikipedia, the free encyclopedia | this is a cool idea |
08-20-2009, 10:21 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008 Location: Central, NJ
Posts: 1,402
| |
the only peoples eyes blue is appealing to in a drink is blondes visiting the Jersey Shore!! |
08-20-2009, 11:59 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Feb 2009
Posts: 275
| |
blue has to be used sparingly or correctly.
the blue cupcake looks veery good, imo the blue cupcakes with the shiny blue glaze don't look as good, it looks toxic!
the blueish egg yolks literally look like sh*t
blue drinks are cool
a blue is nice as a frosting on a cake or as a wispy pattern against white frosting
the tie died white of the hard boiled egg with a blue shell, very pretty.
gelee and sorbets are beautiful as blue and so are sauces if it is a dark blackish or purplish blue
blue ice cream looks good many times or white with dark blue swirls like vanilla fudge but with blue
Last edited by chalkdust; 08-20-2009 at 12:04 PM.
|
08-25-2009, 04:13 PM
|  | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
| |
Quote:
Originally Posted by RPMcMurphy man, if all teachers felt like you I'd have been in trouble MUCH LESS in highschool/middle school.
reminds me of this. |
So.... you were supposed to sit down and shut up and let him tell you what is right even if it's utter crap? If my kids brought home a note like that I'd hit the roof and it wouldn't be them I'd be after answers from. Geeez... |
08-25-2009, 04:22 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,417
| |
You and me both, Leeniek.
That note sums up all that's wrong with the education system. And why most of us can only list a small number of good teachers we've had between kindergarten and graduating college. I can think of five, three of which were at the college level.
Basically, a great endorsement for home schooling. |
08-25-2009, 04:29 PM
| | riff raff Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,597
| |
I agree. In 5th grade I had the worst teacher. I asked questions that I don't think she could answer and she basically told me to shut up. It wasn't 'til college that I started liking school again. | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
|
