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hi fun to be chef or a headache - Page 2  

post #31 of 49
You are welcome...

You are still wrong...

But you are welcome.:):):)
post #32 of 49
Welcome to the forum after 2 years.
:chef:
post #33 of 49
Yo, Kiss. Tell us what "saute" means to you.
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #34 of 49
Yo Dump,

Why?
post #35 of 49
Just kinda curious, that's all.

From your e-mails I've kinda got the feeling that you might take on Corporate Diner-chain America's version of "saute" which means to toss anything in a liquid--as long as it's in a pan. I.e.: Penne saute'd in oven-roasted tomato sauce....

Of course, "Saute" could mean the typical non-diner-chain method: Throw a chicken breast into a pan, put the pan on the burner, then turn on the heat, ogle the new waitress for a sec, then--as an afterthought, drizzle a bit of oil over the poor thing in the pan, and watch it sweat and steam in it's quickly leaking juices...

No? How about the schmuck's way of sauteing: It's really all about the hot oil, right? So, just dump whatever you've got in the fryer. Heck, shallow frying, deep frying, it's all the same anyway, might as well save on pans and cleaning, right?

What? Still no? Well then, let's hear it straight from you.....
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #36 of 49
Yo Dump,

What?

You either have me mistaken for someone else...Or you are on drugs!

What e-mails? What "corporate diner-chain"? What on Earth are you talking about?

Actually, I have thought about it some more...about 3 seconds more...You are on drugs.:roll:
post #37 of 49
What a stand up guy...

I'll put you down for version #2, since you haven't given us your version yet.

And then I'll give the local Sysco rep a call and tell him to swing by and sell some of those frzn iqf chx brsts. You know, the kind with 17% soy protien pumped into them--you can cook the living bejeezus out of them, and they'll still stay "moist and juicy"....
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #38 of 49
Yo Dump,

What ever it is that you are on...I don't want any!

I think you need to make a nice cup of tea and sit down and relax. What ever it is that you are taking, it is killing your brain cells.

So you are not going to answer me? What e-mails?

:lol:
post #39 of 49
I'm not a compuker kinda guy, I meant posts, not e-mails. Really sorry and all that.

But now, back to the fun.

You still haven't given us your version of how to saute.

Like I said, I'll put you down for version #2 if you don't want to tell us.
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #40 of 49
Yo Dump,

Oh, posts!

Mate...really...17% soy - corporate-diner - oven roasted tomato sauce - Sysco...

Put me down for whatever ya want...I don't care what you do!!

At the end of the day, YOU are the ONLY person that knows what YOU are talking about. Ya gotta be on drugs...No one can be as silly as you without drugs!

:lol::smoking::lol:
post #41 of 49
For an answer to the question in the header of this thread...you chefs are giving me a headache. All this pompous talk of technique and cooking knowledge. Big deal. I don't care what you know. All I care about is how well you can perform in the kitchen and how good your food taste. I've worked aside too many cooks who could write a book on bread but couldn't slice any. At the end of the day it's not about how many techniques you've used it's about how many people you made happy. And if it's not, then you're doing it for the wrong reasons.
post #42 of 49
Sigh.....

Kiss

That's three opportunities you missed.

You don't want to say, fine. It just confirms my belief that you can't cook your way out of a wet paper bag.

Maybe that's why you're retired....
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #43 of 49
Are you related to Yo Dump ?

The original question was - Well the question and to start this thread how many do we have really, or we know, as we just practice those we know?
Unquote.

So the original question was specifically asking what knowledge do we have, which is the exact thing you now complain of.

So I now have a question - Why did you bother posting to this thread? No, actually I don't care what your answer is...

Hey, Yo Dump, I give in! What are you on? Can you send me some?

:eek::eek:

Oh yeah...PS. Hey Yo Chef Kaiser, you have not answered my question - Do you think cakes are wrapped in puff pastry?

:rolleyes:
post #44 of 49
Explaining your saute technique seems like a simple question to me. The succinct reasoning for such a challenge is something like 'put up or shut up'

So far all your postings in this thread have been nothing but personal attacks, denigrating other's knowledge and providing nothing of any culinary use.

If you are a mature, intelligent person with the background to provide useful, informative content on these forums, do so. I've yet to see any such evidence so far, and based on your disrespectful, prepubescent blatherings so far, I'm guessing that's what we'll continue to endure.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #45 of 49
Yo Fat,

Please go back and read Yo Dump's post again. If you do, you will notice that it was NOT a question...It was a DEMAND...And I can tell you this I do NOT respond to DEMANDS in a friendly manner!!

A question for you, Yo Fat, do you think cakes are wrapped in puff pastry?

:smoking::smoking:
post #46 of 49
Wow you are a whack job aren't you? Were you forced into retirement? My response was to the header "hi fun to be chef or headache?" Clearly you give me a headache. Who cares when I butter my biscuit and what I call it when I'm done? The beauty of cooking is there are no absolutes. So when I spray my baguettes or cook them in a steam injected oven to make them crusty am I now roasting them or am I still baking them? I don't understand your nit picky attitude towards the definitions and yet you want to equate saute with shallow frying. Do you saute an egg?
post #47 of 49
Wow you are just as bad as the other misquoting fools here! Do you misquote from habbit or is it deliberate?

The so called "header", which is really the subject line of the OP is - hi fun to be chef or a headache - Unquote.

It is NOT even a question!! Yet YOU manage to not only misquote it as a question, but you also find a way to add a question mark. You then belittle yourself even further by treating the subject line as content.

You must be on the same drugs as Yo Dump. When did I "equate" saute with shallow frying?

Please be very specific with your answer...Just in case you want to misquote the question here it is again - When did I "equate" saute with shallow frying?

:roll:
post #48 of 49
Looks like its time to update the ignore list again.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #49 of 49
I'm locking this thread.
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