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Posts by Phaedrus

In 30+ years in the biz I've yet to meet an ACF cert'd chef.
I see that there was an 11th hour stay of the order.  It could still take effect in Dec, hard to say.  It's nerve racking not knowing how it will play out.  For now I'm going to schedule under the assumption that the new rules will be in force but it's hard to say.
I think this is pretty close to the mark. FoodPump makes great points as well, especially about the technical stuff.  But after 30+ years doing this I think the most important ability is the ability to deal with people problems.  And nearly all problems, if you did deep enough, are people problems.  So I think character is pretty important.  You need integrity, self control, intelligence, empathy and mental fortitude to hang in there in this business.
It's maybe an evolutionary spandrel, a "bug" that looks like a "feature".  There is no design behind evolution, just genetic drift that results in changes that can be beneficial, harmful or neutral.  A genetic mutation that results in a biological change that proves to be a good adaption to the current environment will be passed along, and changes that don't hinder can also be transmitted.  In apes perhaps the umami/maillard compounds are similar in taste or smell to other...
Both are interesting ideas!  I was kind of looking for a good way to do a traditional cassoulet but those are cool notions.
BTW, obviously it will have pork belly!  I'm just looking at a technique, not really a recipe.
Okay, folks- I'm looking for some input on cassoulete.  It's a favorite of mine and something that's great when the weather gets cold like it is now.  I want to do cassoulete for a feature menu but I can't decide the best way to do it.  My hope is to get 90% of the way to a proper cassoulete; if I have to half ass it I will do something else.   Right now my best idea is to dice some sausage (chorizo is what I prefer if I can find a nice dry Spanish variety) and cook it...
The new rules for overtime go into effect in ten days!  Is everyone ready?  We have examined the new rules and have our plan in place.  I don't want this thread to be deleted like the last one so I will tread carefully; I think there is some reason to think the rules may change back sometime next year.  But we have to proceed with the laws as they are now.   One big change we're making, not completely but in part due to the new rules, will be to stop lunch service next...
I agree that it's the archer not the arrow, but....I'm a knife nerd!  A master carpenter can probably build cabinets with just a couple tools but generally they will have several specialized ones that make the job a lot easier.  That's how I view knives.  I could clean and cut top butts down with just a French knife but it's a lot easier to have a curved boning knife, too.  Along those same lines I love my Japanese knives.  They get sharper and stay sharper for longer...
 You have to cut the whole brisket up into smaller chunks.  With a little practice you'll know where the grain turns in the meat, making it easier to figure out which way to slice it.
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