[benway]

Our chef gave us these rules the other day:
"Never a straight line, never an even number, and no blue food."

I don't know where he got this (maybe one of you dinosaurs has heard it before ) Anyways I'm attempting to make a legitimate dish that violates all of his rules. The first too are easy. I was thinking a cobb salad with an even number of rows, but blue food is not easy to make.

I've had moderate success steaming red cabbage and then refrigerating it. This turns the cabbage a nice blueish color. Does anybody else have any ideas on making blue food? Keep in mind food coloring is cheating (even if its already in the liquor) and blueberries aren't blue enough. Thanks!

[KYHeirloomer]

One problem is that blue food usually doesn't stay that way. For instance, blue (actually purple) snap beans turn green when you cook them. And blue potatoes go more of a gray.

Question: Why are you looking to pick a fight with chef?

[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

[AllanMcPherson]

For blue potatoes (such as caribe, sic?) boil or steam them in their skins the day before you intend to use them. Let them rest in the fridge overnight. Gently peel off the skins and you will be astonished how blue they are.

--Al

[ED BUCHANAN]

When I served my apprenticship, which was a long time ago, the chefs always told us "never attempt to make anything Blue in our cooking' as there was no blue food. Also the color blue was not eye appealing on a plate, because patrons new it was fake.??????

[Blueicus]

cooking certain vegetables sous vide will help them retain their colour, especially coloured potatoes.

[chefhow]

I have heard the saying before on more than one occasion. As to the "blue foods" You may want to use Blueberries, Peruvian Potato, Blackberries(they turn a blue color) and cabbage. But why on earth would you want to pick a fight as asked earlier.

[siduri]

Originally Posted by KYHeirloomer

Question: Why are you looking to pick a fight with chef?

I teach (not cooking) and when a student manages to prove me wrong, I consider that I have a very smart student (and that I've been a very good teacher).

I think any teacher should be hoping to find the student that can go beyond him and show him to be wrong - that's what teaching is about. It's not about making clones.

[RPMcMurphy]

the food detective guy did a test and there are really no blue foods.

Blue Curacao....should....never......be used....in a cocktail.....

[Just Jim]

Originally Posted by siduri

I teach (not cooking) and when a student manages to prove me wrong, I consider that I have a very smart student (and that I've been a very good teacher).

I think any teacher should be hoping to find the student that can go beyond him and show him to be wrong - that's what teaching is about. It's not about making clones.

The way I read the OP, the Chef didn't say it can't be done.
The Chef said don't do it.

I wouldn't.

[RPMcMurphy]

Originally Posted by siduri

I teach (not cooking) and when a student manages to prove me wrong, I consider that I have a very smart student (and that I've been a very good teacher).

I think any teacher should be hoping to find the student that can go beyond him and show him to be wrong - that's what teaching is about. It's not about making clones.

man, if all teachers felt like you I'd have been in trouble MUCH LESS in highschool/middle school.

reminds me of this.

[KYHeirloomer]

Putting blue aside, what really bugs me is that "no even numbers" thing.

I understand it from a graphic arts point of view. Even numbers can be static and dull, whereas odd numbers are active and energetic. So we use, for instance, 5 shrimp in a shrimp cocktail presentation.

However, when we're out with another couple and order a mixed appetizer platter for four and there are three of an item, or five, or even seven, it just doesn't make sense. Four of us cannot divide three items equally.

Rules should be tools, not shackles. That's a lesson the chef needs to learn. What the OP needs to learn is that ultimately there are only two rules in the kitchen:

Rule #1: The chef is always right.
Rule #2: For those times the chef is wrong, see Rule #1.

[Just Jim]

Originally Posted by KYHeirloomer

However, when we're out with another couple and order a mixed appetizer platter for four and there are three of an item, or five, or even seven, it just doesn't make sense. Four of us cannot divide three items equally.

I think besides the aesthetics, that is done for just that reason, so that it creates a sense of loss ("I wanted one!").
Hopefully this promotes another sale.
Usually not, in my experience, but that's one reason I've always heard touted.

[chefhow]

Originally Posted by KYHeirloomer

Putting blue aside, what really bugs me is that "no even numbers" thing.

I understand it from a graphic arts point of view. Even numbers can be static and dull, whereas odd numbers are active and energetic. So we use, for instance, 5 shrimp in a shrimp cocktail presentation.

However, when we're out with another couple and order a mixed appetizer platter for four and there are three of an item, or five, or even seven, it just doesn't make sense. Four of us cannot divide three items equally.

Rules should be tools, not shackles. That's a lesson the chef needs to learn. What the OP needs to learn is that ultimately there are only two rules in the kitchen:

Rule #1: The chef is always right.
Rule #2: For those times the chef is wrong, see Rule #1.

The first rule that any young cook or apprentice should learn, practice and remember. A kitchen isnt a democracy, its a dictatorship and the chef is the dictator. See rules 1 and 2 above when in doubt.

[KYHeirloomer]

Jim, that would certainly be true if there were four diners and three of an item. But when it five---a fairly common occurance in my experience?

But, even when it's only 3, we don't place another order. We just get pissed off at the poor presentation.