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Unique to You

post #1 of 15
Thread Starter 
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.
post #2 of 15
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.
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 15
NOTHING NEW!!!!!!!!!! NOTHING ORIGINAL!!!!!!!! Have you ever heard of a guy named Feran Adria?
post #4 of 15
Thread Starter 
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...
post #5 of 15
Thread Starter 
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...
post #6 of 15
You should taste my Fried Rice Pulau. :)
post #7 of 15
Thread Starter 
If I ever make it to Minnesota, you're on!

--Al
post #8 of 15
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.
post #9 of 15
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 :lips:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #10 of 15
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....
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #11 of 15
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 handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #12 of 15
Thread Starter 
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.
post #13 of 15
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.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #14 of 15
Please pass the Lipitor.
post #15 of 15
Thread Starter 
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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