or Connect
New Posts  All Forums:

Posts by foodpump

Naw.. not much  drugs--at least not for the past 25 years years, pretty much I outgrew that.  Gambling?  Figured out pretty fast that the odds of me walking out of a casino with the same amount of money I walked in were 500:1, odds of me walking out with more than I started were 2000:1.   I dunno.. why is it assumed that all cooks have addictions?
A looong time ago, I had a girlfriend who needed--no--insisted--on constant attention.  The relationship lasted a few weeks, I think the final straw was when she insisted I shoot a whole roll of film (don't think you'd remember 35mm film...) on her new dress.   Obviously, from reading my opening statement, you can guess--and rightly-- that I don't partake in "social media", heck I don't even have a smart phone, still have a land line.  My kids do, though.  My 15 yr old...
O.K. here's an observation I made about people in general:   Whatever is free, under priced, or available in almost unlimited quantities--will be treated with contempt and scorn.     Now think about this for a bit, because it can apply to clean water, air, good manners, public libraries, and restaurants--especially restaurants since they are available in unlimited quantities and usually under priced.   I also had my own catering business for ten years.  Yes, there...
Maybe I should clarify things a bit regarding chocolate and liquids....   Adding ANY liquid (and this includes steam, or even high humidity)  to pure chocolate will make it sieze up. If you have chocolate and money to throw away, you can try it for yourself:  Add a few drops of water to liquid (melted) chocolate and see for yourself; it turns to cement before your very eyes. Thing is, this happens when you add small amounts of liquid to the chocolate.  If you add larger...
O.K., this is gonna sound a bit confusing...   1) Hot food should be cooled down as quickly as possible   2) Hot food should never be put directly in the fridge   I usually keep a couple of marble tiles or 2 l pop bottles full of water in the freezer.  When I need to cool something down in a hurry, I pop a few tiles out of  the freezer, set them on the counter, and lay the item on it.  If it's a liquid, I stick in a frozen pop bottle and let it cool down in a hurry....
Dilbert beat me to it...   Not that I'm a big fan of chemicals or spraying, but that (deleted) in the barrel is highly concentrated and in all likelyhood will burn skin on contact.
I dunno.... I'd hate to stereo-type cooks or bakers....
I think F.F. is on the right path.  "Stew meat" is just one tick above "regular ground beef" and is usually from a very lean cut like top round or sirloin tip.   Meat is graded according to "marbelling" or tiny threads/rays of fat interspaced in the meat.  This fat provides a quasi barrier around the meat, making the meat fibers smaller when it melts out.  A better quality of meat, even a tougher cut, like a sirloin tip will have some marbelling.
I had a dream about deconstructing some good old fashioned comfort food the other night...   I dreamt I had just won accolades for my deconstructed Caesar salad.   For the romaine, I had converted the lettuce to juice, then made a caviar with it with my spherification chemistry set.  The balls were scattered around the plate, dribbles and drabs of evoo were artistically arranged, garlic infused lemon peel brunoise lightly scattered, but the center of the plate--ah, the...
When I left Switzerland in '91 we were working 5 days a week,* with the day being split into two shifts, the Swiss loved to call the afternoon break "Zimmerstunde" ( roughly translated as Room hour), never figured that one out.....  Sometimes you got lucky and got the afternoon "Garde" shift and worked through a whole 8 hr shift, but usually it was the split shift.    Doubt if things have changed since then.....       *Don't snicker now, it was only in '82 did the...
New Posts  All Forums: