Staying out of the kitchen mostly, found something else in my drive my drive to create. Aquaponics, the marriage of aquaculture and hydroponics. I'm in school for drafting, almost on to a new life. Thought I'd stop by...
Here's what I meant about school not being worth it. Go to 11 of 21.
http://www.huffingtonpost.com/2010/07/09/chefs-salary-survey-who-e_n_637995.html#s111004
"Although It is unclear...
Get a job as a dishwasher, at a nice place, and watch and listen to what the cooks are doing. Keep your mouth shut and your eyes open. Study food, but understand that book knowledge is different from practical experience....
Arguing about the origins of a lousy practice is silly. Food coloring is not an valuable ingredient, as it only disguises what you are actually doing, or fixes an error in preparation. Either way, it's dishonest.
It sounds Indian, with the exception of the Allspice, which is Jamacian. The yougurt sauce is definitely a Rhatia, and poaching meat is a very Indian maneuver to avoid moisture loss, and keep volume. I agree though, lamb is much better...
Once again, my pre-concieved notions of what constitutes a specific dish from (this time) Italian cuisine, has been breached. It's funny how the older I get, the less I know, up to and including the things I thought I knew.
Okay - so...
How about curried cantaloupe garnished with thai sweet chili sauce and scallions? I use ginger, toasted curry powder, and court bullion for the soup, and I've had a great deal of success with it.
Dan
