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05-22-2007, 06:27 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2007 Location: Halifax
Posts: 205
| |  Unique to You
Obviously, nothing is totally "original" in cuisine, but I'm betting that everybody has a thing or two they do that is pretty personal. From high technique to guilty pleasure, to just plain weird, at home or at work, what would you consider "yours?"
For me, I'm crazy for marrow. I use it for everything. My fav is to pop it out of a shin, pass it through a tamis, and "mount" sauces with it as you would with butter. I've used it to make emulsion sauces as well. Flans, even cheese cakes are common at my house. I use it in pommes fondant. I even went crazy a couple of weeks ago and made a "cow confit" by by poaching cured ox tail in rendered marrow. That was a little rich, even for me. |
05-22-2007, 07:43 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,641
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There are a handful of us in town breaking down whole animals....pigs, lambs mainly, and of course chickens....which surprisingly has become fairly rare, who'd a thunk it in the 60's when you only got whole chickens.I'm one of the few ( or the only) commercial professional in the area to render and use leaf lard....pie crusts mainly.
Recently I've started making our own crackers, oooooo, aaaaa, affect....easy enough but wows the crowd.
A few years ago I was the only caterer in town that had the resources to prepare a decent mid-winter buffet with local food. Not sure if others are able to do that now, though several are using more local products. |
05-22-2007, 11:06 AM
|  | Registered User Culinary Experience: Sous Chef | | Join Date: May 2007 Location: Tulsa
Posts: 60
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NOTHING NEW!!!!!!!!!! NOTHING ORIGINAL!!!!!!!! Have you ever heard of a guy named Feran Adria? |
05-22-2007, 11:56 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2007 Location: Halifax
Posts: 205
| |
Quote:
Originally Posted by Brianthecook  NOTHING NEW!!!!!!!!!! NOTHING ORIGINAL!!!!!!!! Have you ever heard of a guy named Feran Adria? | Yikes! Apparently my forte is actually going to be eating my words! You're right Brian, there are a few leading lights that really are breaking new ground. That said, I'm guessing that most of us on this forum don't have kitchens outfitted by NASA or masters degrees in physical chemistry.
The point of my question was more about "personal stamps" than technological breakthroughs. And, just for the record, I'm not trying to minimize Chef Adria's (or Blumenthal,or Cantu) accomplishments or ability. These guys are serious inspirations for me. Still, deep fried rabbit ear jerky...I digress... |
05-22-2007, 11:57 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2007 Location: Halifax
Posts: 205
| |
Quote:
Originally Posted by Brianthecook NOTHING NEW!!!!!!!!!! NOTHING ORIGINAL!!!!!!!! Have you ever heard of a guy named Feran Adria? | Yikes! Apparently my forte is actually going to be eating my words! You're right Brian, there are a few leading lights that really are breaking new ground. That said, I'm guessing that most of us on this forum don't have kitchens outfitted by NASA or masters degrees in physical chemistry.
The point of my question was more about "personal stamps" than technological breakthroughs. And, just for the record, I'm not trying to minimize Chef Adria's (or Blumenthal,or Cantu) accomplishments or ability. These guys are serious inspirations for me. Still, deep fried rabbit ear jerky...I digress... |
05-22-2007, 02:25 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,118
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You should taste my Fried Rice Pulau.  |
05-22-2007, 04:06 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2007 Location: Halifax
Posts: 205
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Quote:
Originally Posted by kuan You should taste my Fried Rice Pulau. | If I ever make it to Minnesota, you're on!
--Al |
05-22-2007, 10:41 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2003 Location: Toronto, Ontario, Canada
Posts: 725
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Kirsh, Grande Marnier, and Baileys in my baked goods and deserts.
I got this terrific Pecan Grand Marnier Pound Cake I got stuffed away so well hidden, I can't remember where the freak it is...but its awesome, a Christmas thing only.
Baileys Spiked Moca Pofiterols (sp?) with dark chocolate. |
05-23-2007, 05:40 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,346
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I make a dessert lasagne that is completely unique and unlike anything you have ever tasted. Unfortunately I tend to keep it a secret. Why? I'm not completely sure except perhaps because it is so unique. But oh.... is it good  |
05-23-2007, 07:47 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2007 Location: N.Y.C.
Posts: 146
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The one thing that stands out right off the bat is pasta. I've never pre blanched pasta, always cooked it to order. Plus at 8-10 minutes it's usually one of the fastest pick-ups in my kitchen. This is the one thing I do that I've never seen anybody else do, i'm sure they're out there, just nowhere i've worked. The thought of 5lbs. of pre cooked pasta rotting in a lexan overnight doesn't appeal to me....
I also have this thing for making spice blends for different things, lobster, chicken, beef all have their own special blends.... |
05-23-2007, 10:45 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Australia
Posts: 818
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Quote:
Originally Posted by AllanMcPherson Yikes! Apparently my forte is actually going to be eating my words! You're right Brian, there are a few leading lights that really are breaking new ground. That said, I'm guessing that most of us on this forum don't have kitchens outfitted by NASA or masters degrees in physical chemistry.
The point of my question was more about "personal stamps" than technological breakthroughs. And, just for the record, I'm not trying to minimize Chef Adria's (or Blumenthal,or Cantu) accomplishments or ability. These guys are serious inspirations for me. Still, deep fried rabbit ear jerky...I digress... | Has anyone heard of Blumenthal's Snail Porridge? Or tried it for that matter? It looks....awesome?
Don't think I have any claim to fame - but I love a Vegemite and strawbery jam sandwich. (hey don't knock it till you've tried it )
__________________
Don't be too hard on yourself - others will do that for you |
05-24-2007, 06:23 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2007 Location: Halifax
Posts: 205
| |
I'll also throw in my biggest guilty pleasure: pasta for breakfast. Something I started doing a few years ago, the day after having carbonara for dinner. It occured to me that if you went out of your way to do everything wrong with the dish you could have a great hangover breakfast. Its still something I do on days off. |
05-24-2007, 10:03 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 1,487
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While certainly not unique, I've been going ape about seafood sausages. So much so that folks now expect that's what I'll bring to a pot-luck or holiday meal.
My next variation will be to experiment with Cat Cora's method of making seafood "corndogs." She uses a combo of oysters and shrimp, but I reckon other mixtures would work just as well. |
05-24-2007, 01:48 PM
|  | Registered User Culinary Experience: Professional Caterer | | Join Date: May 2007 Location: Retired but halfway to 1st base.
Posts: 191
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Quote:
Originally Posted by AllanMcPherson For me, I'm crazy for marrow. I use it for everything. | Please pass the Lipitor.
Last edited by RSteve; 05-24-2007 at 01:49 PM.
Reason: coding error
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05-24-2007, 03:38 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2007 Location: Halifax
Posts: 205
| |
Quote:
Originally Posted by RSteve Please pass the Lipitor. | Hey, I used the word "crazy" for a reason!. Actually, didn't Adria do a Lipitor Cavier? ****, in trouble again...
--Al | |
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